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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this activity, learners estimate risks associated with different events and compare their estimates to the real possibilities.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this environmental health activity, learners investigate their breathing and pulse rates, and learn how these measurements are affected by physical activity.

This is a series of quick activities/demos and pre-assessment tools that evaluate learners' current understanding of microbes and introduce them to basic information about microbes.

This neuroscience activity introduces learners to how messages are sent and received by neurons. Learners use modeling clay and pipe cleaners to build model neurons.

In this food science activity, learners observe different plant-originated foods.

In this environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.

In this activity related to microbes, learners use water drops and hand lenses to begin the exploration of magnification. This activity also introduces learners to the microscope.