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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 activity, learners estimate risks associated with different events and compare their estimates to the real possibilities.

In this environmental health activity, learners investigate their breathing and pulse rates, and learn how these measurements are affected by physical activity.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this environmental health activity, learners investigate their own vital lung capacities.

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