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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.

$5 - $10 per group Ages 8 - 14 45 to 60 minutes
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In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

$1 - $5 per group Ages 8 - 18 1 to 7 days
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In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

$1 - $5 per group Ages 8 - 18 5 to 10 minutes
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Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

$5 - $10 per group Ages 6 - adult 30 to 45 minutes
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In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

$1 - $5 per group Ages 8 - 14 45 to 60 minutes
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In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

$1 - $5 per group Ages 4 - 18 5 to 10 minutes
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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

$1 - $5 per group Ages 8 - 14 30 to 45 minutes
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Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

$1 - $5 per student Ages 8 - 14 10 to 30 minutes
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This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system.

Over $20 per group Ages 14 - adult 2 to 4 hours
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In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

$1 - $5 per group Ages 8 - 14 45 to 60 minutes
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In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

$5 - $10 per group Ages 8 - 14 45 to 60 minutes
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In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

$1 - $5 per student Ages 6 - 14 10 to 30 minutes
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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.

$1 - $5 per group Ages 8 - 14 1 to 2 hours
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In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

$5 - $10 per group Ages 14 - 18 1 to 2 hours
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In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

$1 - $5 per student Ages 8 - 14 10 to 30 minutes
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In this activity, learners investigate vitamin C.

$5 - $10 per group Ages 8 - adult Under 5 minutes
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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.

$10 - $20 per student Ages 8 - 14 10 to 30 minutes
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In this activity (on pages 19-24 of PDF), learners soak chicken bones or eggshells in vinegar for several days.

1 cent - $1 per student Ages 8 - 14 1 to 4 weeks
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The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

$5 - $10 per group Ages 8 - 18 1 to 4 weeks
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In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

$1 - $5 per student Ages 11 - 14 45 to 60 minutes