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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.

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.

This fun video explains how to make a batch of oobleck (or slime) and why this special substance is known as a "non-Newtonian" fluid. Watch as Mr.

In this interactive and informative group activity, learners use packages of M&M's to illustrate the difference between weather and climate.

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.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.

In this math lesson, learners rotate through six estimating and measuring centers. First, learners read the book, "Room for Ripley" by Stuart J.

In this design challenge activity, learners build a shock-absorbing system that will protect two “astronauts” when they land.

In this fascinating and fun experiment, learners use chemistry to identify a mystery powder and to solve a "crime," a process similar to that used by real forensic scientists.

Learners make their own acid-base indicator from red cabbage. They use this indicator to test substances around the house.

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

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 on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

In this activity, learners transform everyday milk into small plastic figurines and jewelry. Use this activity to introduce learners to monomers and polymers.

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

In this dynamic activity, learners build a catapult that launches projectiles, such as marshmallows.