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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 test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners are divided into teams.

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

This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

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

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

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 lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

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

In this activity, learners compare the ways of life of Plains Native Americans who hunted and moved frequently to follow the buffalo herds, and Native Americans who farmed and lived in more permanent

This guided inquiry three-part activity engages learners in thinking about the mechanism of natural selection by encouraging them to formulate questions that can be answered through scientific investi