Professional Documents
Culture Documents
Week : Week 2
Theme : Management and continuity of life
Learning area : The world through our senses
Learning objectives : 1. Understanding the sense of smell
2. Understanding the sense of taste
Learning Outcomes : Students should be able to:
1. Identify the structure of nose
2. Identify the position of the sensory cells in the detection of smell
3. Identify the different areas of the tongue that respond to different taste
4. Relate the sense of taste with the sense of smell
Activities : 1. Induction set - Teacher ask student to smell one types of chemical substance
and taste it with blindfold.
2. Discuss with students about the sturcture of the nose and sensory cells and
its function.
3. Discuss with students about the structures of human tongue and relate the
sense of smell with sense of taste.
4. Teacher ask students to conclude the lesson.
Evaluation : Students complete the question in the workbook
Teaching aids : Handouts, workbook, chemical substance (vinegar), OHP and transparencies
Week : Week 2
3. Identify the different areas of the tongue that respond to different taste
Activities : 1. Induction set - Teacher ask student to smell one types of chemical substance
2. Discuss with students about the sturcture of the nose and sensory cells and
its function.
3. Discuss with students about the structures of human tongue and relate the
Week : Week 4
Theme : Management and continuity of life
Learning area : The world through our senses
Learning objectives : 1. Understanding light and sight
Learning Outcomes : Students should be able to:
1. Describe the properties of light (reflection and refraction)
2. State the various defects of vision
3. Explain ways to correct vision defects
4. State and give examples of the limitations of sight
5. Connect stereoscopic and monocular vision with the survival of animals
6. Identify the appropriate device to overcome the limitations of sight
Activities : 1. Induction set - Teacher ask student about the phenomena of water with straw
inside the glass.
2. Discuss with students about properties of light (reflection and refraction)
3. Discuss with students various defects of vision and ways to correct it.
4. Discuss with students about the limitations of sight and appropriate device to
overcome this problem.
Evaluation : Students complete the question in the workbook
Teaching aids : Handouts, workbook, a glass of water, straw, OHP and transparencies
Week : Week 4
Theme : Management and continuity of life
Week : Week 6
Theme : Management and continuity of life
Learning area : The world through our senses
Learning objectives : 1. Understanding the stimulli and responses in plants
Learning Outcomes : Students should be able to:
1. State the stimulli that cause response in plants
2. Identify the parts of plants sensitive to specific stimulus
3. Relate the response in plants to their survival
Activities : 1. Induction set - Teacher ask student why some of the plants move in different
way. (Teacher show some of the unusual plant pictures)
2. Discuss with students about the stimulli that cause response to plant
3. Discuss with students the parts of plants that sensitive to specific stimulli and
relate the response to their survival.
Evaluation : Students complete the question in the workbook
Teaching aids : Handouts, workbook, OHP and transparencies
Week : Week 6
Theme : Management and continuity of life
Week : Week 8
Theme : Management and continuity of life
Learning area : Nutrition
Learning objectives : 1. Understanding the digestive system in man
Learning Outcomes : Students should be able to:
1. Explain what digestion is
2. Identify the parts of the digestive system
3. Describe the flow of food particles in the alimentary canal
4. State the functions of the organs in the digestive system
5. Describe the process of digestion in the alimentary canal
6. List the end products of digestion of carbohydrate, protein and fats.
Activities : 1. Induction set - Teacher ask students what happen to the food that they eat
everyday.
2. Discuss with students what is digestion and parts of the digestive system
involve in the digestion process.
3. Discuss with students the flow af food particles in the alimentary canal
4. Discuss with students the functions of the organ in the digestive system and
the process of digestion.
5. Students need to list the end products of digestion
Evaluation : Students complete the question in the workbook
Teaching aids : Handouts, workbook, OHP and transparencies
Week : Week 8
Theme : Management and continuity of life
Week : Week 10
Theme : Management and continuity of life
Learning area : Nutrition
Learning objectives : 1. Put into practice the habits of healthy eating
Learning Outcomes : Students should be able to:
1. Justify the importance of eating nutritious food
2. Put in practice good eating habits
3. Justify the generous distribution of food to the underprivileged/needy
4. Relate the dining culture of different people conforming to sensitivites and
religious beliefs.
Activities : 1. Induction set - Teacher ask students about their dining culture
2. Discuss with students the importance of eating nutritious food
3. Students need to explain about good eating habits and generous distribution
food to the needy.
5. Students need to relate the dining culture of different people to sensitivities
and religious beliefs.
Evaluation : Students complete the question in the workbook
Teaching aids : Handouts, workbook, OHP and transparencies
Week : Week 10
Theme : Management and continuity of life
religious beliefs.
Activities : 1. Induction set - Teacher ask students about their dining culture
2. Discuss with students the importance of eating nutritious food
3. Students need to explain about good eating habits and generous distribution
food to the needy.
5. Students need to relate the dining culture of different people to sensitivities
and religious beliefs.
Evaluation : Students complete the question in the workbook
Teaching aids : Handouts, workbook, OHP and transparencies