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In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

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

In this food science activity, learners observe different plant-originated foods.

In this activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.

In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this nutrition activity (page 26 of PDF), learners consider the nutritional needs of people with specific dietary requirements, such as athletes, persons with diabetes and vegetarians, and create a

In this outdoor beach activity, learners use a variety of "beaks" (such as trowels, spoons or sticks) to hunt for organisms that shore birds might eat.

In this activity, learners investigate the food, water, and space needs of common livestock animals.

In this nutrition activity (page 16 of PDF), learners document their individual eating habits and learn whether their eating patterns meet their needs.

In this activity, learners explore healthy choices related to the liquids they drink. The importance of water and milk as essential nutrients for a healthy body is the focus of the experience.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

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

In this craft activity, learners will recognize, name, and compare the fractions 1/2, 1/4, and 1/8 by constructing a penguin out of portions of paper circles.

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 heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

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

In this environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.