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

Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.

In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.

This guide outlines how to plant a garden even if you don't have a yard!

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

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

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 exercise and nutrition activity, learners will explore how food is the fuel that powers them. They will create a chart to figure out how many calories they burn during recess.

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

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

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

In this nutrition activity (page 16 of PDF), learners document their individual eating habits and learn whether their eating patterns meet their needs.