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Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

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 will discover why there are holes in bread.

In this math game (Page 15 of the Dining Out! PDF), learners figure discounts and/or profit increases for various food totals. Learners add decimals to $100.

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

In this food science activity, learners observe different plant-originated foods.

This reading and writing activity (on pages 2-9) teaches what plant parts should be avoided, how a person can get rid of toxins, symptoms of plant poisoning, and how plants create poisons to repel pre

In this fun and delicious chemistry activity (page 1 of the PDF), learners will explore the difference between physical and chemical change by making homemade ice cream.

This hands-on activity shows you how to build basic architectural shapes out of toothpicks and gumdrops.

In this physics activity, learners experiment with the attractive and repulsive power of magnets.

In this activity, learners use Jell-O to explore lenses. Learners cut Jell-O into convex and concave lens shapes and examine how light exits each lens in a darkened room.

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.

Albert Einstein proved that space bends around anything that has mass. This activity uses Jell-O's ability to bend around objects as a model for space bending around planets and stars.

In this quick SciGirls activity (page 1 of the PDF under SciGirls Activity: Doghouse Design), learners will be introduced to the concept of thermal conductivity.

In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

In this activity, learners use a model for how fishing affects marine life populations, and will construct explanations for one of the reasons why fish populations are declining.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

Learners work in groups to construct bridges using stale marshmallows and toothpicks.