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In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

This fun video explains how to make a batch of oobleck (or slime) and why this special substance is known as a "non-Newtonian" fluid. Watch as Mr.

In this interactive and informative group activity, learners use packages of M&M's to illustrate the difference between weather and climate.

In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.

In this activity, learners use a model for how fishing affects marine life populations, and will construct explanations for one of the reasons why fish populations are declining.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

In this activity, learners will estimate how many seeds are in a fruit or vegetable, then count to find out. The result: mix estimation with healthy eating.

In this design challenge activity, learners build a shock-absorbing system that will protect two “astronauts” when they land.

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 edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

This is a series of three quick science activities to do with a spoon, knife, and fork. In the first two activities, learners use the flatware to explore optics, mirrors, reflection, and distortion.

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

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.