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In this math activity, learners use a variety of sensory modalities to gain experiences with identifying, describing and creating repeating patterns.

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.

In this activity, learners explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

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.

This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o

In this simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.

In this activity, learners will turn healthy greens into crispy snacks. Explore concepts of nutrition, dehydration and cooking to create healthy food.

Learners and their families celebrate and recognize the importance of making healthy choices every day by participating in a health fair.

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.

In this electrochemistry activity, young learners and adult helpers create a battery from a potato to run a clock.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this activity, learners will explore the foods that are in their kitchen and what sugars are inside of them. Explore nutrition and food labels to better understand the foods you eat.

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, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this activity (on pages 11-14 of PDF), learners cut out pictures from magazines of foods that help make bones strong and glue the pictures to a paper bone.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

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 activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.