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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 will explore vegetative propagation while preparing food scraps to grow into plants.

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

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 outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.

In this outdoor activity, learners design devices that will catch prey or gather plants.

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

In this activity (on pages 11-14 of PDF), learners cut out pictures from magazines of foods that help make bones strong and glue the pictures to a paper bone.

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.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

In this activity, learners are divided into teams.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

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

In this activity, learners participate in fun movement activities while playing on a giant game board. Use this activity to get learners involved in physical activity.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this construction activity, students use a 2-liter bottle to build a fly trap.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

This activity features two connected hands-on activities about dinosaur bones.

In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.