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After learning that some of the chemicals we add to food crops may have harmful consequences on our health and the health of the environment, learners will create a pocket-sized card with their favori

Your tongue can sense about 6 different flavors (salty, sweet, bitter, sour, umami/savory, and fat), but your nose provides a lot more "taste" information than you realize when you eat.

Many germs spread by our hands, and often times, people don't wash their hands well enough to get rid of germs.

In this activity, learners will plan a snack within a budget. With a $20 limit (theoretical) to spend on snack for everyone, learners look over grocery store circulars and make their shopping lists.

In this activity, learners make a model of the solid Earth's layers that's good enough to eat! Learners use tasty foodstuffs to simulate Earth's inner core, outer core, mantle, and crust.

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.

Use this activity to build division and number sense into any snack time or whenever there is a limited set of things to share among a group: If we deal these out, could everyone get two pieces?

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.

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 chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities.

In this activity, learners of all ages will design a functional bird feeder using familiar, every day materials.

In this activity, learners will discover how to make butter from scratch. One optional tips includes adding marbles to speed up the process.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

In this outdoor activity, learners explore how a surprising number of animals use human-made litter, such as cans and crumpled paper, to find food and shelter in their environment.

This activity combines learning about nutrition, math of measurement and proportion, and healthy eating. Start by distributing food packages with Nutrition Facts labeled.