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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.

In this activity, learners follow a recipe to create play dough scented with fruit-flavored drink mix.

In this activity, learners use molecular model kits to construct familiar molecules like lactose, caffeine, and Aspirin.

In this activity, learners are challenged to eat some candy as a cell would need to as well as to think about some of the problems that arise when a cell ingests food.

In this activity, learners use Jell-O to explore lenses. Learners cut Jell-O into convex and concave lens shapes and examine how light exits each lens in a darkened room.

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.

This reading and writing activity (on pages 2-9) teaches what plant parts should be avoided, how a person can get rid of toxins, symptoms of plant poisoning, and how plants create poisons to repel pre

In this food science activity, learners observe different plant-originated foods.

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.

In this chemistry activity (page 5 of the PDF), learners make an acid-base indicator using cabbage. Learners then explore how various subtances react with this indicator.

In this craft activity, learners will recognize, name, and compare the fractions 1/2, 1/4, and 1/8 by constructing a penguin out of portions of paper circles.