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In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

In this activity (page 5 of the PDF), learners will create a food web and explore food sources for different organisms. They will identify relationships between organisms in an ecosystem.

In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.

In this activity, learners explore healthy choices related to the foods they eat. The importance of a variety of fruits and vegetables to a healthy diet is the focus of the experience.

Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

Although we may not admit it, all humans fart or pass some gas. In this activity, learners make their own model to mimic food passing through intestines and discover what releases gas.

Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map.

Capture soap bubble patterns on paper! In this activity, learners can create beautiful pictures from popping soap bubbles.

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

In this activity, learners make their own edible DNA double helix out of candy and find out about the shape of DNA.

In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.

Learners work as a group to create a map of their community. They use pasta to represent people, and glue the pasta on their maps to show areas of large population.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.

In this genetics activity, learners discover how to extract DNA from green split peas.

Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.