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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

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

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 plan a snack within a budget. With a $20 limit (theoretical) to spend on snack for everyone, learners look over grocery store circulars and make their shopping lists.

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

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

In this activity, learners are challenged to eat some candy as a cell would need to as well as to think about some of the problems that arise when a cell ingests food.

This activity focuses on interactions within Earth systems and the effects of human activities. In this activity learners build a biomass pyramid.

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

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 delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

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.

Learners work as a group to create a map of their community. They use pasta to represent people, and glue the pasta on their maps to show areas of large population.

In this simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.

In this activity about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.

In this matching activity (3rd activity on the page), learners use their sense of smell to match pairs of opaque containers filled with various smelly items like orange peel, roses, or moth balls.