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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

In this fun hands-on activity, learners whip up a batch of cyber-dough (play dough) using math for measurements.

In this activity (located on pages 23-24 of the PDF), learners are introduced to structural engineering and encouraged to practice goal-oriented building.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

In this activity, learners develop their understanding of combinations as they create as many different kinds of tostadas as possible.

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

In this math activity (Page 11 of the Dining Out! PDF), younger learners count out the total amount of money needed to purchase trail mix using the fewest number of bills/coins possible.

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

In this math lesson, learners make estimates to analyze the number of apples per acre, and visualize the magnitude of one million.

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.

In this activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.

In this activity, learners explore fractions as they help gators share pies.

This math challenge, played with two players or a whole group, engages your problem solving skills.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.