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Digestion
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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
Edible/Inedible
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In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.
Iron for Breakfast
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Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?
Wash Away Germs
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Many germs spread by our hands, and often times, people don't wash their hands well enough to get rid of germs.
Fuel for Living Things
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In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.
What's in the Water?: Biotic and Abiotic Elements in Aquatic Ecosystems
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In this investigation learners explore the differences between, and interdependence of, living and nonliving elements in a water ecosystem.
Energy Sources
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In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.
Energy For Life
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In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.
The Gas You Pass
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Although we may not admit it, all humans fart or pass some gas. In this activity, learners make their own model to mimic food passing through intestines and discover what releases gas.
Spice World
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In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map.