Search Results

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

Learners use a simple process to extract DNA from strawberries.

In this activity, learners will turn healthy greens into crispy snacks. Explore concepts of nutrition, dehydration and cooking to create healthy food.

Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

Learners and their families celebrate and recognize the importance of making healthy choices every day by participating in a health fair.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this nutrition and estimation activity (page 12 of PDF), learners estimate serving sizes of different foods and compare their estimates to serving size information provided on nutrition food labels

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.

This guide outlines how to plant a garden even if you don't have a yard!

This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.

In this activity, learners use food scraps from the kitchen to grow new vegetables.

In this electrochemistry activity, young learners and adult helpers create a battery from a potato to run a clock.

In this activity (on pages 34-39), learners make a fairly detailed model of DNA using licorice and gumdrops.

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

In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.

In this activity, learners conduct tests for proteins, glucose, and starch.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

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 will discover why there are holes in bread.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).