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In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.

In this activity, learners will explore the chemistry of cooking. They will learn about--and observe--the Maillard Reaction as they make their own browned butter.

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 laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.

In this activity, learners build a simple solar oven out of household materials to melt chocolate and marshmallow between graham crackers--known as s'mores.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

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

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

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

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

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

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.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

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 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.

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