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In this activity (7th activity on the page), learners use their sense of hearing to find a "sound match." Learners shake containers filled with items like dry seeds, sand, beans, etc.

In this math activity, learners guess which cereals contain the most sugar. Learners use the nutrition labels on the cereal boxes to find the cereal with the least amount of sugar.

In this two-part activity, learners use household items to smell the difference between some stereoisomers, or molecules which are mirror images of one another.

In this activity, learners explore how eating unhealthy food can damage a heart and arteries.

In this biology activity, learners recreate the process of digestion in a zip lock bag. A bit of soda pop added to some crumbled crackers approximates how acids in the stomach dissolve food.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

In this optics activity, learners explore how they can make gelatin stop light, but not stop them from seeing fruit suspended within.

Make snack time into measuring time and learn to read Nutrition Facts labels. Try this when you’re using “pourable” foods, such as cereal, yoghurt, or juice.

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

In this activity, learners will explore the foods that are in their kitchen and what sugars are inside of them. Explore nutrition and food labels to better understand the foods you eat.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

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

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

This activity combines learning about nutrition, math of measurement and proportion, and healthy eating. Start by distributing food packages with Nutrition Facts labeled.

In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

In this simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.

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