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Digestion
Source Institutions
In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
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Find the Fat
Source Institutions
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.
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Edible/Inedible
Source Institutions
In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.
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Iron for Breakfast
Source Institutions
Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?
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Fuel for Living Things
Source Institutions
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.
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Energy Sources
Source Institutions
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.
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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.
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Spice World
Source Institutions
In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map.