Search Results

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

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this activity, learners build models of atoms and molecules, then consider their role in different phases of matter, density, and mixtures and solutions.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

In this activity, learners discover that the Moon, like Earth, is made up of layers of different materials. Learners work in teams to make models of the interiors of the Moon and Earth.

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 conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

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, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

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

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

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 activity, learners work in groups to design a parachute out of household items that keeps an egg secure when dropped from a certain height.

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.