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In this activity, learners will explore the foods that are in their kitchen and what sugars are inside of them. Explore nutrition and food labels to better understand the foods you eat.

In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this activity, learners imagine the path their food takes from planting a seed, all the way to sitting on their kitchen counters. Explore concepts for each step food takes to reach your home.

In this exercise and nutrition activity, learners will explore how food is the fuel that powers them. They will create a chart to figure out how many calories they burn during recess.

In this activity, learners dissect a piece of pizza to learn about nutrients important for health.

In this outdoor game, learners role play populations linked in a food chain.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

In this outdoor game, learners play the roles of gray or red squirrels gathering and storing a supply of food in "fall" and recovering enough of them to survive the "winter." Learners carry bags repre

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

In this nutrition and estimation activity (page 12 of PDF), learners estimate serving sizes of different foods and compare their estimates to serving size information provided on nutrition food labels

Through this nutrition activity (page 5 of the PDF), learners will understand—and probably be surprised by—how big serving sizes of various foods should be.

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this activity, learners will turn cream and salt into butter—using marbles. Learners will explore how shaking up fat globules help them create homemade butter.

In this chemistry activity, learners will test the pH of various foods and household substances using cabbage.

Learners build a solar oven from a cardboard pizza box, aluminum foil and plastic. Learners can use their oven to cook S'mores or other food in the sun.