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Create a Food Diary
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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.
The Egg Activity
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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.
The Nose Knows
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In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.
Many Seeds: Estimating Hidden Seeds
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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.
Pour Some: Measure Serving Size
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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.
Breathing Yeasties
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Does yeast breathe? Find out by watching how plastic bags filled with yeast, warm water and different amounts of sugar change over time.
Fun with Flatware: Little Experiments to Try at the Dinner Table
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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.
Layered Liquids: Chemistry You Can Drink
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In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.
We all Scream for Ice Cream
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In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.
Mystery Writing: Write and develop a secret message
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Learners write an invisible message using lemon juice on a piece of paper. They then develop the message by soaking the paper in a dilute iodine solution.
Moo Glue
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Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.
Let's Make Molecules
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In this activity, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).
Ice Cream
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In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.
Candy Chromatography
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Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.
Build a Fruit Fly Trap
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In this construction activity, students use a 2-liter bottle to build a fly trap.
Bake Ice Cream in Your Oven
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In this a hands-on activity, learners explore how to put ice cream in an oven without it melting. Ideas in this activity include insulation and cooking.
Potato Straw
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In this physics demonstration, learners are challenged to insert a straw the furthest into a potato.
Of Cabbages and Kings
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This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d
Got Seaweed?
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In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.
Racing M&M Colors
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Learners design their own experiment to determine which M&M color dissolves the fastest in water.