Search Results
Showing results 1 to 19 of 19
Measuring Rules
Source Institutions
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 .

Serving Sizes
Source Institutions
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

Electricity: Fruit Batteries
Source Institutions
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.

Having a Gas with Cola
Source Institutions
In this activity, learners measure the amount of carbon dioxide in a carbonated drink.
Read the Label: Nutrition and Percentage
Source Institutions
This activity combines learning about nutrition, math of measurement and proportion, and healthy eating. Start by distributing food packages with Nutrition Facts labeled.

Not Just A Bag Of Beans
Source Institutions
In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

Explore Like a Scientist: Fruity Observations
Source Institutions
In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

Pennies for Pits
Source Institutions
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.

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

Using Food Labels
Source Institutions
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.

Chew that Gum
Source Institutions
In this quick activity (page 1 of PDF under SciGirls Activity: Exercise and Memory), learners will investigate what happens to bubble gum when it is chewed for 5-10 minutes.

Cool It!
Source Institutions
In this fun hands-on activity, learners use simple materials to investigate evaporation. How can the evaporation of water on a hot day be used to cool an object? Find out the experimental way!

Ripening of Fruits and Vegetables
Source Institutions
In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

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

There's Always Room For JELL-O
Source Institutions
In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

Energy For Life
Source Institutions
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.

We all Scream for Ice Cream
Source Institutions
In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

Bury Me Not!
Source Institutions
This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

The Parachuting Egg
Source Institutions
In this activity, learners work in groups to design a parachute out of household items that keeps an egg secure when dropped from a certain height.