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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 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.

In this activity, learners will turn cream and salt into butter—using marbles. Learners will explore how shaking up fat globules help them create homemade butter.

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 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.

Learners make a "menu" of any plants in their lunch for Monday through Friday and draw the plants from their lunch.

In this activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.

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.

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

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, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

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 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.