Presents 12 discrepant event demonstrations on various concepts related to density to make physical science more interesting and fun. Demonstrations are organized into the "5E" instructional model (engagement, exploration, explanation, elaboration, and evaluation). (MKR)

A system of scoring food intake that can be used to encourage students to make more intelligent decisions regarding their diets is presented. A sampling of points assigned to a variety of foods, a copy of a typical student diet record, and an example on how to calculate scores are included. (KR)

Presents the mathematics of body size and surface area to volume. Examines arguments used related to the topic. Concludes that while some of the traditional arguments are valid, most are not. One analysis for an organism is provided in an appendix. (YP)

Combines two strands: one being an exposition of the variety of explanations which are given for the phenomenon of floating; the other being the pedagogical implications which arise from the use of alternative models in science. Attention is drawn to the ethical questions that may arise when primary science seems to conflict with accepted…

Presents information about body composition assessment, including how useful the measurement is, how to conduct assessment, accurate skinfold measurement, body mass index versus skinfold results, interpreting results, standards for score interpretation, other types of measurement, how to approach skinfold assessment, and handling sensitivity and…

Answers teachers' questions about physical fitness, emphasizing children's physical fitness, why people believe children are unfit, children's activity levels, heredity and maturation in fitness testing, test results, adequate fitness, activity, and participation, how long it takes children to get fit, reward systems, current fitness testing, and…

Describes a Food-Choice Unit that includes the following activities: drawing circle graphs, graphing dietary content, understanding heart attacks, reducing dietary fat, charting fat content of restaurant foods, and calculating percent of fat. Includes extension activities. (CSCO)

Presents a series of science teaching ideas with the following titles: When Demonstrations Are Misleading, Lasers and Refraction, An Improved Stair-Step Model, Correcting Your Compass, Seeing Is Not Believing, Food Coloring: From the Kitchen to the Lab, Punny Business, Portfolios in Science, Feathers or Gold: A Case for Using the Metric System,…