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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 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 simulation of natural selection, learners use binder clips in three different sizes to represent the diversity of beak sizes in a bird population.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this math lesson, learners use slices of bread and geoboards to explore several ways to divide a rectangle in half. Learners also identify equivalent fractions that represent one-half.

In this activity, learners will explore nature by creating food for birds. Learners will develop fine motor skills and engage in nature observation through this activity.

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.

In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

In this math lesson, learners are introduced to proportional reasoning through modeling, sharing, and questioning techniques.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

In this activity, learners use a model for how fishing affects marine life populations, and will construct explanations for one of the reasons why fish populations are declining.

This guided inquiry three-part activity engages learners in thinking about the mechanism of natural selection through data collection and pattern recognition.

In this activity, learners investigate the olfactory system by conducting several experiments.

In this activity (page 12), learners apply the concepts of pixilation and pointillism to the world of biomedical science.