Showing results 1 to 20 of 62
In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
Fat is a very important component in our diet. It's the most efficient source of energy in our bodies, and plays an important role in the flavor of foods.
In this nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels.
After learning that some of the chemicals we add to food crops may have harmful consequences on our health and the health of the environment, learners will create a pocket-sized card with their favori
In this activity, learners explore different types of fossils by making their out of dough and objects from around the house.
Your tongue can sense about 6 different flavors (salty, sweet, bitter, sour, umami/savory, and fat), but your nose provides a lot more "taste" information than you realize when you eat.
In this activity about olfaction (9th activity on the page), learners smell 10 different items with different odors, including some edible food items.
In this outdoor activity, learners investigate ant behavior by testing ant feeding reactions to different types of food.
Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?
This guide outlines how to plant a garden even if you don't have a yard!
Many germs spread by our hands, and often times, people don't wash their hands well enough to get rid of germs.
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 will plan a snack within a budget. With a $20 limit (theoretical) to spend on snack for everyone, learners look over grocery store circulars and make their shopping lists.
This activity shows you how to make a mold terrarium using a jar and leftover food.
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 investigation learners explore the differences between, and interdependence of, living and nonliving elements in a water ecosystem.
In this activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.
In this activity, learners make a model of the solid Earth's layers that's good enough to eat! Learners use tasty foodstuffs to simulate Earth's inner core, outer core, mantle, and crust.
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.