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In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map.

In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.

In this activity that can be used as a lab or demonstration, learners use Lactaid® and lactose to demonstrate the concept of enzyme action.

In this optics activity, learners explore how they can make gelatin stop light, but not stop them from seeing fruit suspended within.

En esta tira cómica, Mateo y Cientina emplean su conocimiento de la química y las medidas para esta actividad deliciosa - ¡hacer helado!

In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

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.

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.

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.

In this open-ended multicultural lab activity, learners investigate the effectiveness of herbal remedies.

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this activity, learners bake cookies by following different recipes to better understand genetic mutations. Everyone in the group bakes the same type of cookie: chocolate chip.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

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 activity, learners follow step-by-step instructions to build a gel electrophoresis chamber using inexpensive materials from local hardware and electronic stores.

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 (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

In this activity, learners will explore the foods that are in their kitchen and what sugars are inside of them. Explore nutrition and food labels to better understand the foods you eat.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.