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In this math activity, learners create their own units of measurement by making noodle rulers. Learners practice estimating and measuring objects using the noodle rulers .

In this math lesson, learners rotate through six estimating and measuring centers. First, learners read the book, "Room for Ripley" by Stuart J.

In this math lesson, learners explore the concept of using units to measure length.

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 math activity, learners trace their hands and estimate the number of beans that can fit into their hand tracings. Then, learners glue the beans to the tracing to test out their estimations.

In this activity, learners create a battery from fruit. This activity helps learners explore electricity, electrochemistry, and series circuits as well as the process of scientific inquiry.

In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

In this activity, learners develop an understanding of cylinders and volume as they compare two sizes of popcorn buckets.

In this math lesson, learners use fruit to learn about proportions and percentages. Learners compare the weights of the edible and non-edible portions of fruit.

In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

In this nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels.

In this activity, learners build edible models of Jupiter and Earth to compare their sizes and illustrate the planets' internal layers.

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 investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

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 demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.