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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.

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.

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.

Do grapes, yes the grapes from the grocery store, move in the presence of a very strong magnet?

In this investigation, learners gather information on various food items during a field trip to a local grocery store.

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

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.

In this graphing activity (on pages 33-40), learners investigate how much and what kinds of food sea otter pups eat during their first year of life.

In this outdoor fall activity, learners find out what living in or under a layer of leaves is like.

In this nutrition activity (page 16 of PDF), learners document their individual eating habits and learn whether their eating patterns meet their needs.

In this outdoor activity, learners explore how a surprising number of animals use human-made litter, such as cans and crumpled paper, to find food and shelter in their environment.

In this activity, learners investigate the food, water, and space needs of common livestock animals.