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This activity shows you how to make a mold terrarium using a jar and leftover food.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

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.

Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.

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 will estimate how many seeds are in a fruit or vegetable, then count to find out. The result: mix estimation with healthy eating.

In this activity, learners perform an experiment that replicates the dilemma faced by birds in acquiring food from a confined area.

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

In this activity, learners use household materials to investigate and explore their ability to smell an odor.

In a series of three experiments, learners explore the basics of biotechnology using self-locking plastic baggies. Each experiment demonstrates a phenomenon or principle of biotechnology.

In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.