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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

In this activity, learners develop their understanding of combinations as they create as many different kinds of tostadas as possible.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

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

In this activity, learners discover that the Moon, like Earth, is made up of layers of different materials. Learners work in teams to make models of the interiors of the Moon and Earth.

In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

In this math activity (Page 11 of the Dining Out! PDF), younger learners count out the total amount of money needed to purchase trail mix using the fewest number of bills/coins possible.

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.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this math lesson, learners make estimates to analyze the number of apples per acre, and visualize the magnitude of one million.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

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

In this activity, learners explore fractions as they help gators share pies.

This math challenge, played with two players or a whole group, engages your problem solving skills.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this nutrition activity (page 26 of PDF), learners consider the nutritional needs of people with specific dietary requirements, such as athletes, persons with diabetes and vegetarians, and create a

In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.