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In this activity, learners explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.

In this nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels.

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

In this quick activity/demonstration about density, learners examine what happens when two cans of root beer--one diet and one regular--are placed in a large container of water.

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

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 (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.

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 activity (last activity on the page), learners make a model of the eardrum (also called the "tympanic membrane") and see how sound travels through the air.

In this activity (on pages 19-24 of PDF), learners soak chicken bones or eggshells in vinegar for several days.

In this activity, learners use chocolate to explore how the Sun transfers heat to the Earth through radiation.

This activity demonstrates the importance of wearing a helmet to protect the brain. An egg is used to symbolize a head with the shell as the skull and the inside of the egg as the brain.

In this activity, learners examine their tongue and taste buds.

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.

Learners explore soybeans, soak them in water to remove their coat, and then split them open to look inside. They also make a musical shaker out of paper cups, a cardboard tube, and soybeans.

In this quick activity (on page 2 of the PDF under GPS: Body Electricity Activity), learners will observe how dry breakfast cereal appears to dance when it gets close to a balloon charged with static

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

This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

In this environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.