Search Results

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.

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

In this activity, learners explore fractions as they help gators share pies.

This math challenge, played with two players or a whole group, engages your problem solving skills.

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

In this data analysis activity, learners use data collected by the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) to study Chilean sea bass populations.

In this math activity, learners trace their hands and estimate the number of beans that can fit into their hand tracings. Then, learners glue the beans to the tracing to test out their estimations.

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 about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

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 health, cooking, and math activity, learners explore nutrition and examine nutrition labels.

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

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

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

In this interactive and informative group activity, learners use packages of M&M's to illustrate the difference between weather and climate.

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

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.

This three-part lab helps learners understand the essential principles governing diffusion and osmosis.