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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.

This activity shows you how to make a mold terrarium using a jar and leftover food.

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.

Through this nutrition activity (page 5 of the PDF), learners will understand—and probably be surprised by—how big serving sizes of various foods should be.

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.

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.

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

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

Although we may not admit it, all humans fart or pass some gas. In this activity, learners make their own model to mimic food passing through intestines and discover what releases gas.

In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.

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.

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

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

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

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

In this activity, learners investigate vitamin C.

This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

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.