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

In this outdoor activity, learners investigate ant behavior by testing ant feeding reactions to different types of 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 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 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.

Birds' beaks are designed to allow birds to get the most of whatever food they need. In this activity, learners get an idea of how different beak shapes suit different food sources.

In this activity, learners follow simple historical maritime recipes to cook up hardtack and swanky, and then compare the foods they eat to what was served on ships in the past.