This activity’s objectives are aligned with the National Science Education Standards, specifically those related to Science as Inquiry and Physical Science. In this activity, students will learn about digestion and proteins by observing the action of meat tenderizer on luncheon meat. Students will make predictions, make and record qualitative observations, and draw conclusions.
- Food must be broken down into smaller units before it can be used by the body.
- Digestion is the process of breaking food down.
- Special chemicals in the body break food molecules into smaller units.
- Proteins—found in all meats, dairy products and vegetables (especially peas and beans)—are important for muscles and cell growth and repair.
Student pages in the teacher’s guide are provided in English and in Spanish.
Keywords: absorb | amino acid | bacteria | chemical | chew | digest | digestion | digestive system | enzyme | foods | large intestine | liver | meat tenderizer | molecule | mouth | nutrient | nutrition | pancreas | saliva | small intestine | stomach | teeth | food
- Moreno N., and B. Tharp. (2011). The Science of Food: Teacher’s Guide. Fourth edition. Baylor College of Medicine. ISBN: 978-1-888997-76-7.
- Photo courtesy of Hardyplants. Released into the public domain.
Your slide tray is being processed.
Funded by the following grant(s)
My Health My World: National Dissemination
Grant Number: 5R25ES009259
The Environment as a Context for Opportunities in Schools
Grant Number: 5R25ES010698, R25ES06932