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In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

In this activity, learners will turn healthy greens into crispy snacks. Explore concepts of nutrition, dehydration and cooking to create healthy food.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners perform an experiment that replicates the dilemma faced by birds in acquiring food from a confined area.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this activity, learners make self-assembled polymer spheres.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.