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Pour Some: Measure Serving Size
Source Institutions
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.
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Biochemistry Happens Inside of You!
Source Institutions
In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-478.png?itok=ktl7MPF-)
Investigating Starch
Source Institutions
In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.
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Burn a Peanut
Source Institutions
In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.
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Jay Play
Source Institutions
In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.
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What Does Spit Do?
Source Institutions
Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.
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Hunger Signals
Source Institutions
This game explores the different reasons we choose to eat, and helps us be aware of when our body needs food and when it does not.
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Supermarket Science: The King Sooper Lab
Source Institutions
In this investigation, learners gather information on various food items during a field trip to a local grocery store.
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Fruits and Vegetables: Color Your Plate
Source Institutions
In this activity, learners explore healthy choices related to the foods they eat. The importance of a variety of fruits and vegetables to a healthy diet is the focus of the experience.
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Spice World
Source Institutions
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.
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Try Growing Your Own Mold
Source Institutions
This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.
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Servings and Choices
Source Institutions
In this nutrition activity (page 16 of PDF), learners document their individual eating habits and learn whether their eating patterns meet their needs.
Read the Label: Nutrition and Percentage
Source Institutions
This activity combines learning about nutrition, math of measurement and proportion, and healthy eating. Start by distributing food packages with Nutrition Facts labeled.
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Jelly Beads
Source Institutions
Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.
Healthy Buffet
Source Institutions
In this nutrition activity (page 2 of the PDF), learners will be split up into food groups (Fruit, Vegetable, Meat & Beans, Grain, and Dairy) and draw a picture of their favorite food from their g