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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

Learners add two dyes to mineral oil and water, and then compare their miscibility (how well they mix) in each.

In this activity, learners experiment with how dish soap and fat interact by making a colorful swirl.

In this chemistry activity (page 5 of the PDF), learners will use milk and a few other basic ingredients to create a chemical change to make a color wheel.

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 observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this activity, learners investigate the history and development of agricultural biotechnology.

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

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.

This simulation helps learners understand what happens to food as it passes through the digestive system.

In this activity, learners explore how ordinary marshmallows expand when heated in a microwave.

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, learners mix water, cooking oil, and liquid food coloring to create beautiful colored designs in a cup. Use this activity to explore liquid density and solubility.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

In this activity, learners will simulate the interactions between a predator population of gray wolves and a prey population of deer in a forest.

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

In this activity, learners use food scraps from the kitchen to grow new vegetables.

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.