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

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

In this activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this activity, learners follow clues to find five puzzle pieces, then assemble them. This activity works well with a whole group, individuals, or families.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.

In this nutrition activity (page 26 of PDF), learners consider the nutritional needs of people with specific dietary requirements, such as athletes, persons with diabetes and vegetarians, and create a

In this exercise and nutrition activity, learners will explore how food is the fuel that powers them. They will create a chart to figure out how many calories they burn during recess.

In this activity, learners work in groups to design a parachute out of household items that keeps an egg secure when dropped from a certain height.

In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.

In this activity, learners explore atoms as the smallest building blocks of matter. With adult help, learners start by dividing play dough in half, over and over again.

In this activity, learners build one or more edible coral polyps and place them together to form a colony.

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

In this hands-on science experiment, students combine their understanding of the different states of matter and the characteristics of various chemical reactions.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, learners will be introduced to biomass gasification and will generate their own biomass gases.