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Digestion
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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
Find the Fat
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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.
Mix and Match
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In this activity (7th activity on the page), learners use their sense of hearing to find a "sound match." Learners shake containers filled with items like dry seeds, sand, beans, etc.
The Jelly Bean Challenge
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In this activity, learners explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.
Adherence to HIV Treatment
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In this activity, learners simulate taking HIV antiretroviral drugs by using Tic Tac mints and Kool-Aid packets.
Mold Growth
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In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.
Using Food Labels
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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
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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.
Enhanced Water Taste Test
Learners conduct a "blind" taste-test of several types of enhanced or fitness water drinking water that has commercially added substances like vitamins, sugars, or herbs.
Gummy Shapes
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In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.
Shape Up!
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In this activity (25th on the page) about learning and memory, learners explore a training method that animal trainers employ called "shaping." Working in pairs, learners will attempt to "shape" each
Homemade Butter
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In this activity, learners will turn cream and salt into butter—using marbles. Learners will explore how shaking up fat globules help them create homemade butter.
Expose Your Nose
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In this simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.
Our Chemical Senses: Olfaction
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In this activity, learners investigate the olfactory system by conducting several experiments.
Edible/Inedible
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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.
Ripening of Fruits and Vegetables
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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.
Iron for Breakfast
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Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?
Serving Sizes
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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
Root Beer Float
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In this quick activity/demonstration about density, learners examine what happens when two cans of root beer--one diet and one regular--are placed in a large container of water.
Starting Your Container Garden
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This guide outlines how to plant a garden even if you don't have a yard!