Food storage matters! Scholars learn how the amount of water in corn can affect its rate of spoilage. They create a control group, then test three corn samples stored in three different locations for water activity. As a result of the...

Did you know some food dyes are considered safe while others are considered carcinogenic? During the experiment, young chemists extract artificial food colors from prepared foods. Then, they use chromatography paper to identify...

Did youknow that chicken causes the greatest risk of food-borne illness. The fourth unit in a six-part series addresses food safety. Scholars research common scenarios of food causing illness through the National Institute for Health....

How much water should we drink every day? How can food preparation be both healthy and satisfying? Check out this great 10-lesson unit which not only covers the body's need for water, but also includes lessons on tasting and storing...

From examining how much sugar is in foods and looking at fruit and vegetable varieties to making mini rainbow tarts, this unit provides youngsters with a fabulous overview of proper nutrition and eating habits.

Emerging nutritionists explore what it means to be healthy. In the beginning of the unit, your class will examine the five food groups and learn how food gets from the farm to our plates. This leads into the investigation of...

We have all heard that we are what you eat, but what are we eating? An informative lesson opens with a discussion of the foods pupils have recently eaten. Then, young scientists perform four experiments on seven...

Energy comes in many forms, but how do living things get the energy they need to survive and thrive? In a simple, controlled experiment with yeast, water, and sugar, groups make observations about how yeast reacts with water alone, then...

What effects do temperature and carbon dioxide levels have on the zooplankton of Antarctica? This concluding lesson plan in a short unit on climate change and the ocean helps environmental scientists answer these questions. After...

Which sports drink provides the best pick-me-up after the big game or grueling workout? It may not be the one you'd think! Food science is the focus in a surprising lab activity. Pupils use colorimetry to determine the amount of protein,...

Peas spoilage hot, peas spoilage cold: examine the bacterial growth on newly defrosted peas versus peas that have been defrosted for 24 hours. Using the session one questions in the "Microbes and Food Spoilage" PDF, learners will make...

People associate calories with food, but what is a calorie? Young scientists measure the number of calories in samples of food to better understand the concept. They test a variety of samples, take measurements, and compare their results...

Are serving sizes for different foods always appropriate for what you need? In this hands-on activity, learners work in groups to estimate what one serving size of various foods are, and then evaluate their hypotheses by measuring...

Drop a perfect project into your lesson plans. Groups use different building materials to create models of parachutes for food drops. After testing out their prototypes, they make improvements to their designs.

How long do fresh foods last in space at the International Space Station? Which foods perish quicker than others? How can astronauts preserve their foods to make them last longer in space? Young scientists test the rates at which...

How do humans get energy since they aren't mechanical and can't photosynthesize? Learners explore this question by relating potential energy in food to human energy levels. Scholars measure the change in mass and a change in...

Are you getting enough vitamin C? Young scientists determine the amount of vitamin C in fruit juice samples. They accomplish this task by adding DCPIP solution to the samples until the blue color of the DCPIP persists. Once this happens,...

During a macromolecule lab, young chemists perform multiple tests, including iodine starch tests, to determine if eight mystery foods contain lipids, sugars, or starches.

Worms are the kings of the decomposers. A four-part lesson plan has learners experiment with the characteristics of earthworms and their sensitivities. They vary factors such as light, acidity, temperature, and touch of soil and observe...

Do you think the lab smells like rotten eggs? Sorry to hear about your sulfering. A set of five experiments covers many different topics including seasons, gravity, food, precipitation, and photosynthesis. Though not presented as a...

Is DNA still present after picking fruit or cooking vegetables? Biology scholars extract and collect DNA strands in an impactful lab. Working groups prepare their samples and compare their results to negative and positive standard...

Explore the center of gravity with your science class as they create a deadfall trap with common materials. They research the concepts of energy conservation and gravitational force before dividing into small groups to create a model of...

No, it really is okay to play with your food! Emerging scientists manipulate popcorn, eggs, and other household objects as they demonstrate multiple cellular processes. The activity, capable of modifications, is designed to reflect...

Physical science investigators mix sugar and food coloring into different cups of water and cooking oil to compare how the solid and liquid behave in each. As the introduction to this unit on dissolving, it is relevant.