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In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.

Many germs spread by our hands, and often times, people don't wash their hands well enough to get rid of germs.

In this activity, learners will explore the foods that are in their kitchen and what sugars are inside of them. Explore nutrition and food labels to better understand the foods you eat.

Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

Use this activity to build division and number sense into any snack time or whenever there is a limited set of things to share among a group: If we deal these out, could everyone get two pieces?

Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

Do grapes, yes the grapes from the grocery store, move in the presence of a very strong magnet?

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

This activity combines learning about nutrition, math of measurement and proportion, and healthy eating. Start by distributing food packages with Nutrition Facts labeled.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.