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

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 heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

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 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 activity, learners follow clues to find five puzzle pieces, then assemble them. This activity works well with a whole group, individuals, or families.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.

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 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.

In this activity, learners explore atoms as the smallest building blocks of matter. With adult help, learners start by dividing play dough in half, over and over again.

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

In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.