This site looks at the science behind food and cooking. Learn about what happens when you eat sugar, bake bread, cook an egg, or pickle foods. Find out how muscle turns to meat, what makes meat tender, and what gives meat its flavor. Take tours of breads and spices of the world. Explore your sense of taste and smell.

How can you tell if harmful bacteria are in your food or water that might make you sick? What you eat or drink can be contaminated with bacteria, viruses, parasites and toxins—pathogens that can be harmful or even fatal. Students learn which contaminants have the greatest health risks and how they enter the food supply. While food supply contaminants can be identified from cultures grown in labs, bioengineers are creating technologies to make the detection of contaminated food quicker, easier and more effective.

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. Learners use a formula to calculate the calories in a peanut and then differentiate between food calories and physicist calories as well as calories and joules.

Student groups compete to design a process that removes the most iron from fortified cereal. Students experiment with different materials using what they know about iron, magnets and forces to design the best process for removing iron from the cereal samples.

This article describes some common misconceptions that elementary students may have about plants. It also includes suggestions for formative assessment and teaching for conceptual change.

To reinforce students' understanding of the human digestion process, the functions of several stomach and small intestine fluids are analyzed, and the concept of simulation is introduced through a short, introductory demonstration of how these fluids work. Students learn what simulation means and how it relates to the engineering process, particularly in biomedical engineering. The teacher demo requires vinegar, baking soda, water and aspirin.

How many calories are in your favorite foods? How much exercise would you have to do to burn off these calories? What is the relationship between calories and weight? Explore these issues by choosing diet and exercise and keeping an eye on your weight.

This lesson is about the flow of energy in ecosystems. The setting is Plimoth Plantation, a living history museum in Plymouth, Massachusetts, USA, where students will learn about the first Thanksgiving meal in America, celebrated in 1621 by early American settlers and Wampanoag Indians. By examining this meal and comparing it to a modern day Thanksgiving celebration, students will be able to explore the way in which food energy moves and is transformed in an ecosystem. The learning goals focus on the movement of energy from one feeding level to the next within a food web, the way in which energy changes form, and the inefficiency of energy transfer, which in turn affects the availability of food energy for organisms at the highest feeding level. The lesson is directed at high school level biology students. Students should be familiar already with food webs, food chains, and trophic (feeding) levels. They should also be familiar with the general equations for photosynthesis (CO2 + H2O => C6H12O6) and cell respiration (C6H12O6 => CO2 + H2O), and understand the basic purpose of these processes in nature. This lesson can be completed during one long classroom period, or can be divided over two or more class meetings. The duration of the lesson will depend on prior knowledge of the students and on the amount of time allotted for student discussion. There are no supplies required for this lesson other than the downloadable worksheets (accessed on this BLOSSOMS site), paper and some glue or tape.

This lesson focuses on how food packages are designed and made. Students will learn three of the main functions of a food package. They will learn what is necessary of the design and materials of a package to keep food clean, protect or aid in the physical and chemical changes that can take place in a food, and identify a food appealingly. Then, in the associated activity, the students will have the opportunity to become packaging engineers by designing and building their own food package for a particular type of food.

In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry oxygen around the body. In the associated activity, students will design a process that removes the most iron from the cereal.

Objectives:
- To help students learn which food is fruit.
- To introduce the concept of healthy food.
- To introduce concept of where food comes from.

Students learn about energy flow in food webs, including the roles of the sun, producers, consumers and decomposers in the energy cycle. They model a food web and create diagrams of food webs using their own drawings and/or images from nature or wildlife magazines. Students investigate the links between the sun, plants and animals, building their understanding of the web of nutrient dependency and energy transfer.

Students learn about energy and nutrient flow in various biosphere climates and environments. They learn about herbivores, carnivores, omnivores, food chains and food webs, seeing the interdependence between producers, consumers and decomposers. Students are introduced to the roles of the hydrologic (water), carbon, and nitrogen cycles in sustaining the worlds' ecosystems so living organisms survive. This lesson is part of a series of six lessons in which students use their growing understanding of various environments and the engineering design process, to design and create their own model biodome ecosystems.

Join us as we recreate a World War I donut recipe used by Ethel Ash. Ash volunteered with the YMCA, a uniformed organization that worked alongside the military to boost morale. She served in France where she made hundreds of donuts a day for soldiers, with limited ingredients available to her. The Spotlight Series takes a look at stories from both our Register, an interactive online database of military women, and our world class collection.Recipe:1 cup water¼ cup butter¼ cup sugar¼ teaspoon cinnamon2 tablespoons cocoa powder½ teaspoon vanilla extract1 ¼ cup self-rising flour½ cup Sweetened Condensed MilkMusic: https://www.bensound.com

Many people think that food is eaten only because it satisfies hunger. They do not regard food as something that keeps them healthy. One of a caterer's concern is to provide food which can help nourish the body and protect it against disease. This unit would equip you with the necessary knowledge to provide healthy and nutritious meals for your customers.

The Digestion and Nutrition Student Edition book is one of ten volumes making up the Human Biology curriculum, an interdisciplinary and inquiry-based approach to the study of life science.

Objectives:
To understand what fruit is.
To explore how fruits are developed.

Students learn about the unique challenges astronauts face while eating in outer space. They explore different food choices and food packaging. Students learn about the engineering design process, and then, as NASA engineering teams, they design and build original model devices to help astronauts eat in a microgravity environment --- their own creative devices for food storage and meal preparation.

This activity shows you how to make a mold terrarium using a jar and leftover food. Learners explore mold, an "icky but necessary" thing that helps living matter rot, return to the soil, and provide nutrients for other plants. If you use a variety of food scraps, with preservatives and without, you'll see the different kinds of mold and be able to compare the rate of growth on various foods. Note: don't put meat or fish in your mold terrarium--after a few days, these would start to smell very, very bad.

Video Description:  In this close-up video, Dr. Catherine Nakalembe, Remote Sensing Scientist for NASA Harvest, shares her passion for helping farmers around the world through the use of NASA satellites to monitor crops from space to increase sustainability. She also describes how her love for hiking, photography, and travel supports her work.  Video Length:  2:09.NASA eClipsTM is a suite of online student-centered, standards-based resources that support instruction by increasing STEM literacy in formal and nonformal settings.  These free digital and downloadable resources inform and engage students through NASA-inspired, real-world connections.NASA eClips Ask SME: Close-up with a NASA Subject Matter Expert videos are professionally developed to capture a glimpse of NASA SME's personal interests and career journeys. Each can be used to spark student interest and broaden their ideas of the STEM workforce. Additional videos in this series can be found by searching GoOpenVA using "NASA eClips Ask SME".