FRUIT / A 4. ,Th- I i. Series - 5

Size: px
Start display at page:

Download "FRUIT / A 4. ,Th- I i. Series - 5"

Transcription

1 <"4 4,Th- FRUIT C / A 4 I i 71 <" Series - 5

2 FRUITS Department of Special Education NATIONAL. INSTITUTE FOR TII[ MENTAIiY HANDICAPPED (Ministry of Welfare, Government of India) Manovikas Nagar, SECUND[EAAD Phone : [ax : Grams "MANOVIKAS" nimh@hyd.ap.nic.in Functional Literacy Series -5

3 CONTRIBUTORS National Institute for the Mentally Handicapped Copyright NIMH 1997 ISBN Vijayalakshmi Myreddi Project Coordinator COLLABORATING AGENCIES Jayanthi Narayan Project Co-Coordinator P. Hanumantha Rao Sharada Fatehpuria Founder & Chairman Director Sweekar Rehabilitation Institute Manovikas Kendra for the Handicapped, 6, Short Street, Upkaar Circle, Secunderabad - 3. Calcutta PROJECT TEAM K. Aruna K. Sunita D. Vasantha Lakshmi Usha Fatehpuria Vinita Singh Titles in the series Functional Literacy FLIP BOOKS... Vegetables Vehicles Animals WORK BOOKS... Vegetables Fruits Animals Functional Numeracy : FLIP BOOK... Numbers WORK BOOK... Numbers Printed at : SREE 1AMANA PROCESS, Secunderabd. Artist : Chepuri Rdmdna. Secunderabad.

4 74 Special Education for cli ildren with mental retardation has seen tremendous progress in recent years. Teachingfu nctional academics, literacy and numeracy are important areas requiring focus. A systematic approach to teaching functional literacy and functional numeracy will let the teachers and the students have a sense of achievement and eventually the students gain independence in social competence. Considering the need for methods and materials for this purpose, an attempt is made to develop learning aids,workbooks and charts and resource book for teaching functional literacy and numeracy which includes reading, basic arithmetic, time and money concepts. A field trial was conducted to test the efficacy of the materials with children in special schools. Infact, decision on cwhat to develop" was made OfliY after compzling the opinions of special teachers. The materials developed are presented along with a catalogue describing the multiutility of each material. The printed matter is in the form of literacy and numeracy series. This book is apart of the series. Teacher's own creativity and imagination will further enhance the teaching - learning process. A feedback from the teachers is most welcome for further refining of the materials. Vijayalaksh mi Myreddi Jayanthi Narayan

5 FRUITS All of us like to eat fruits. We get fruits from trees, plants and creepers. Fruits can be sweet or sour. Some fruits have one seed and some have a few seeds They vary in size, shape, colour, texture, smell and taste Some are eaten as they aie, some are pealed and cut while some are eaten after removing the seeds Fruits are used to make juice, jam and salads Many fruits are found only in some seasons Some are cheap while some are costly They grow in different parts of the country Fruits are good for health They give vitamins and minerals Use this book to know more about fruits Note organised in such a way that a student can learn to The content and the practice lessons are (a) identify and name the pictures and words (b) write the words, and (c) learn in detail the black and white, let the students colour the pictures. If users above topic. As pictures are in this material is useful for teaching many concepts. are creative and innovative,

6 FRUITS Apple Mango Orange Pine apple Guava 1

7 FRUITS Grapes Papaya Banana i ':cx k y 1.:j I Water melon Custard apple 2

8 Connect the picture by drawing a line. Apple Apple Grapes Banana Mango Mango 3

9 Connect the picture by drawing a line. Banana Banana Papaya Orange Orange Guava 4

10 Connect the picture by drawing a line. Water melon Papaya Papaya Guava Guava 5 Pine apple

11 Connect the picture by drawing a line. Grapes Grapes Banana Apple Custard apple Custard apple 6

12 Connect the picture by drawing a line. Mango Water m&on Water mel Orange Pine apple Pine apple

13 Connect the picture by drawing a line. Guava Custard apple Apple Apple Mango Mango Water melon Pine apple 8

14 Connect the picture by drawing a line. Grapes Banana Banana Guava Orange Water melon Orange 9

15 Connect the picture by drawing a Hne 1 r r/ r Ti _/ J Grapes Papaya Papaya Banana Guava Pine apple Guava 10

16 Connect the picture by drawing a line. Mango k'j,y Grapes Grapes Water m Custard apple Custard apple Orange Papaya 11

17 Connect the picture by drawing a line. Mango Water meirn Banana Water rn Apple Pine apple Grapes Pine apple 12

18 Connect the picture by drawing a line. Apple Grapes Apple Orange Mango Mango 13

19 Connect the picture by drawing a line. Banana Orange Pine apple Orange Guava Banana 14

20 Connect the picture by drawing a line. Papaya Apple Papaya r Guava 1/ Guava Pine apple 15

21 Connect the picture by drawing a line. ( 5c Grapes Custard apple Grapes Custard apple Apple Pine apple 16

22 Connect the picture by drawing a line. Water melon Water melon Guava Papaya Pine apple Pine apple 17

23 Connect the pictures. Apple Mango Banana Orange Papaya 4 Guava Grapes C u sta rd a pp Water melon Pine apple 18

24 Match the picture with the word. Water melon Grapes Pine apple Custard apple Mango Orange I H4 Apple Papaya Grapes Water melon Custard apple Banana Pine apple Apple Mango Pine apple 19

25 Match the picture with the word. Orange Apple Guava Pine apple Mango Water melon Mango Orange Apple Banana 20 Guava Papaya

26 Match the picture with the word. Orange Pine apple Papaya Apple Grapes Mango Papaya Guava Guava Grapes Orange Water melon 21

27 Circle the correct word. Custard apple Banana Water melon Apple Mango Papaya Guava Custard apple Grapes Orange Papaya 22

28 Circle the correct word. Banana Water melon Apple Papaya Guava Orange Grapes Mango Banana Guava Custard apple Orange 23

29 Circle the correct word. lip, Pine apple Orange Mango Apple Banana Orange Mango Orange Water melon Orange Banana Pine apple 24

30 Connect the fruit to its name. Banana Pine apple Custard apple Mango Water melon Orange 25

31 Connect the fruit to its name. Grapes w Apple Custard apple Papaya Guava Water melon 26

32 Connect the fruit to its name. Water melon Guava Grapes Apple Pine apple Papaya 27

33 Connect the fruit to its name. Water melon Orange Mango Papaya Banana Custard apple 28

34 Connect the fruit to its name. Grapes Banana Apple Custard apple Mango Guava 29

35 Connect the same words. Guava Water melon Apple Water melon Papaya Orange Pine apple Pine apple Grapes Banana 30

36 Connect the same words. Papaya Grapes Apple Water melon Grapes Custard apple Custard apple Pine apple Orange Mango 31

37 Connect the same words. Grapes Papaya Mango Papaya Water melon Banana Guava Custard apple Apple Guava 32

38 Connect the same words. Grapes Banana Custard apple Water melon Banana Orange Orange Apple Guava Pine apple 33

39 Connect the same words. Grapes Apple Custard apple Apple Papaya Guava Mango Mango Guava Papaya 34

40 Trace. 35

41 Trace. K;,

42 Trace. 37

43 Trace. 38

44 Trace. Guava Grapes Papaya Pine apple Custard apple 39

45 Trace. Mango Banana Water melon Apple Custard apple Orange 40

46 Say and Write. Apple Pine apple Grapes Guava Mango, 41

47 Say and Write. Orange Papaya Custard apple Banana Water melon 42

48 Choose the correct word and write. Apple Pine apple Custard apple Water melon Banana Orange Papaya Grapes Guava Mango 43

49 Choose and write the correct word. Apple Pine apple Custard apple Water melon Banana Orange Papaya Grapes Guava Mango z 1 44

50 Choose the correct word and write. Apple Pine apple Custard apple Water melon Banana Orange Papaya Grapes Guava Mango 45

51 Choose the correct word and write. Apple Pine apple Custard apple Water melon Banana Orange Papaya Grapes Guava Mango U 46

52 Choose the correct word and write. Apple Pine apple Custard apple Water melon Banana Orange Papaya Grapes Guava Mango 47

53 Fill in the blanks. Appi Mang App e Mn_0 Ap le A le Ma 0 _a p1 M 0 A M 48

54 Fill in the blanks. Orang Oran e Ban na Ba a a Ora O_a_g B _a_a a ana Or n e O n B_nfl_ Ba a _r n e 0 B 49

55 Fill in the blanks. Papay Papa a Grape Grap S Pap ya P pa a Gr p s G ap s Pa a Pp y G PS Gr S _a a a P _ y _rp S G a es P G 50

56 Fill in the blanks. Guav Gua a Gu va G ava uava Ga_a _u V_ Gu Custar apple Cu tard apple Cu ta da le Cust rdapple Cu r ap C stard apple Cu a ustard apple C a Cus ard apple _us a a _ Custard a pie G C 51

57 Fill in the blanks. Water melo W m_ 0 Water e on W rm n Wa e m I n W_t_r _e_o at me n W W t r el 52

58 Fill in the blanks. Pine app e P1 ea P ne le p e P nape eap I P ne I_ P p e Pine appi Pi app P e pie in a p e P a le P -ì 53

59 Fill in the blanks. A M G 0 54

60 Fill in the blanks. P w P A 55

61 Fill in the blanks. G B G G 56

62 Name the fruit and write. 57

63 Name the fruit and write. 58

64 Name the fruit and write. 59

65 Name the fruit and write. 60

66 Tick yes (V) or no (X) This is an orange. This is an apple. I 61

67 Tick yes (V) or no (X) This is a guava. This is a pine apple 62

68 Tick yes (v') or no (X) This is a banana. E This is a bunch of grapes. r 63

69 Tick yes (V) or no(x) This is a papaya. This is an orange. 64

70 Tick yes (V) or no (X) ijr This is a custard apple. This is a pine apple. 65

71 Teacher to explain. Apple Apples Mango Mangoes Banana Bananas Orange Oranges Guava Guavas 66

72 Teacher to explain. Custard apple Custard apples Water melon Water melons Papaya Papayas Pine apple Pine apples 67

73 Teacher to explain. This is an apple. These are apples. This is a papaya. These are papayas. 68

74 Teacher to explain. This is a pine apple. These are pine apples. This is a banana. These are bananas. 69

75 Teacher to explain. This is an orange. These are oranges. This is a guava. These are guavas. 70

76 Teacher to explain. This is a water melon. These are water melons. This is a bunch of grapes. These are bunches of grapes. 71

77 Teacher to explain. 1 J; This is a custard apple. These are custard apples. This is a papaya. These are papayas. 72

78 Fill in the blanks. These are This is an 73

79 Fill in the blanks. This is a This is an 74

80 Fill in the blanks. This is a This isa 75

81 Fill in the blanks. This is a This is a bunch of 76

82 Fill in the blanks. This is a bunch of These are c These are bunches of This is a This is a These are (I L These are This is a : This is a These are ' These are This is a 77

83 Answer the following. Q. A. What are these? Q. A. What are these? Q. A. What is this? 78

84 Answer the following. Q. A. What are these? Q. What is this? A. 79

85 Answer the following. 0. A. What is this? Q. A. What are these? 0. A. What is this? 80

86 Answer the following. Q. What is this? A. Q. A. What are these? 81

87 APPLE This is an apple. The colour of the apple is red or green. Apple is round. It has small seeds. It is sweet. It is grown in hilly areas. Green apples are used for cooking. Apple is used for making jams. Have you eaten an apple? Do you like it? Draw an apple and colour it. 82

88 MANGO This is a mango. It is yellow in colour. Mango is sweet or sour. Raw man goes are used for making pickles and chutney. It has a big seed. Mango pulp is used for making juice and jam. There are many types of mangoes. Have you eaten a mango? How does it taste? Sweet or sour? Do you like it? Draw a mango and colour it. 83

89 BANANA 1. These are bananas. 2. They are yellow in colour. 3. Banana is easy to peal. 4. Banana is sweet. 5. Raw bananas are green. 6. Raw banana is used for curries. 7. Bananas are used for making sweets. 8. Big bananas are found in Kerala. 9. Banana chips are very tasty. 10. Have you eaten banana chips? 11. Draw a banana and colour it. 84

90 GRAPES 1. These are grapes. 2. They grow in creepers. 3. The colour of grapes are green or black. 4. Some have small seeds and some have no seeds. 5. Grapes are used for making juice and jam. 6. Dry grapes are good for health. 7. Grapes are also used for making wine. 8. Grapes are sweet or sour. 9. Have you eaten grapes? 10. Do you like them? 11. Draw grapes and colour them. 85

91 PA PAYA 1. This is a Papaya fruit. 2. The papaya fruit is yellow. 3. It has small black seeds. 4. It is a sweet fruit. 5. Papaya is used for making sweets and jam. 6. Raw papaya is used for making curries. 7. Have you eaten a papaya? 8. How does it taste? 9. Do you like papaya fruit? 10. Draw a papaya and colour it. 86

92 ORANGE 1. This is an orange. 2.. It has many juicy segments. 3. Orange has small seeds inside. 4. Orange is used for making juice and jam. 5. A lot of oranges are grown around Nagpur. 6. It is sweet or sour. 7. Have you eaten an orange? 8. How does it taste? 9. Do you like it? 10. Draw an orange and colour it. 87

93 WATER MELON 1. This is a Water melon. 2. It looks green. 3. We get Water melon in summer. 4. Water melon has thick skin. 5. Water melon is red inside. 6. It has small black seeds. 7. Water melon is sweet. 8. Have you eaten a water melon? 9. How does it taste? 10. Do you like it? 88

94 GUAVA 1. ThisisaGuava. 2. Raw guavas are green. 3. Ripe guavas are yellow. 4. It is sweet or sour. 5. Guava is used for making jam. 6. Guava grows on trees. 7. It has small seeds. 8. Have you eaten a guava? 9. How does it taste? 10. Do you like it? 11. Draw a guava and colour it. 89

95 PINE APPLE 1. This is a pine apple. 2. Pine apple is a big fruit. 3. It is a juicy fruit. 4. Pine apple has a thick and rough skin. 5. It is a sweet fruit. 6. It is used for making jam, jelly and pudding. 7. Pine apple grows on the ground. 8. Pine apple is yellow. 9. Have you eaten a pine apple? 10. How does it taste? 11. Do you like it? 12. Draw a pine apple and colour it. 90

96 CUSTARD APPLE 1. This is a custard apple. 2. It is a light green fruit. 3. It has a bumpy skin. 4. The fruit has a number of black seeds. 5. There is white pulp around each seed. 6. It grows on trees. 7. It tastes sweet. 8. Have you eaten a custard apple? 9. How many seeds are there in the fruit? 10. The seeds can be used for playing. 91

97 Answer the following1. 1. Name two fruits that are yellow in colour. 2. Name two fruits that are green in colour. 3. Name some fruits which have small seeds. 4. Name some fruits which are sour. 5. Name some fruits used for making juice. 92

Religion and Life - Year 8 ISBL

Religion and Life - Year 8 ISBL Religion and Life - Year 8 ISBL Active Citizenship - Fairtrade KEYS SKILLS: Learning about and from different people Research important information Interpret information found Use numeracy skills Self

More information

Nutrition Education and Activity LESSON PLAN. Art Contest Preferred Meals

Nutrition Education and Activity LESSON PLAN. Art Contest Preferred Meals Nutrition Education and Activity LESSON PLAN Healthy Lunch for a Healthier Me Art Contest Teacher Lesson Plan & Activity Build Your Lunch the Healthy Way! Overview: Studies show that children who eat school

More information

FCS Lesson. Beef Basics. Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils

FCS Lesson. Beef Basics. Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils Volume 32 Foods & Cooking FCS Lesson Beef Basics Lesson Developed by Megan (Aden) Ferguson Family & Consumer Science Teacher Courtesy of Iowa & Wisconsin Beef Councils For additional FREE lesson plans

More information

MyPlate The New Generation Food Icon

MyPlate The New Generation Food Icon MyPlate The New Generation Food Icon Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson:

More information

Apples, Pumpkins and Harvest

Apples, Pumpkins and Harvest EARLY THEMES Apples, Pumpkins and Harvest Ready-to-Go Activities, Games, Literature Selections, Poetry, and Everything You Need for a Complete Theme Unit by Ann Flagg P ROFESSIONAL S C H O L A S T I C

More information

Painting Lesson One: Choosing Your Colors. Student Handouts

Painting Lesson One: Choosing Your Colors. Student Handouts Lesson One: Choosing Your Colors Student Handouts Building Basics was paid for under an EL Civics grant from the U. S. Department of Education administered by the Virginia Department of Education. It was

More information

Year 8 Health Food Key Stage 3 Rationale September 2012 July 2013

Year 8 Health Food Key Stage 3 Rationale September 2012 July 2013 INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made

More information

Year 9 Health Food Key Stage 3 Rationale September 2012 July 2013

Year 9 Health Food Key Stage 3 Rationale September 2012 July 2013 INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made

More information

The University Wine Course: A Wine Appreciation Text & Self Tutorial PDF

The University Wine Course: A Wine Appreciation Text & Self Tutorial PDF The University Wine Course: A Wine Appreciation Text & Self Tutorial PDF For over 20 years the most widely used wine textbook in higher education courses, The University Wine Course provides a 12-week

More information

Imperative:s Imperatives: instructions

Imperative:s Imperatives: instructions 1 Imperative:s Imperatives: instructions Date: Grammar Station We can use imperatives to give instructions (tell people to do something). We start an imperative sentence with a verb. We do not change the

More information

Hungry at half-time Describing food

Hungry at half-time Describing food Lesson Plan Hungry at half-time Describing food Introduction This lesson focuses on vocabulary and using adjective + noun collocations. There are language tasks and activities for your students, a focus

More information

Classifying the Edible Parts of Plants

Classifying the Edible Parts of Plants SUPPLEMENTARY LESSON: EXTENSION OF FRUIT OR NOT? Classifying the Edible Parts of Plants After completing the lesson Fruit or Not? (page 23) students will have been introduced to one of the six edible parts

More information

LESSON 5 & DARK GREEN

LESSON 5 & DARK GREEN P U R P L E, R E D, & D A R K G R E E N V E G E TA B L E S & F R U I T S LESSON 5 P U R P L E, R E D, & DARK GREEN V E G E TA B L E S & F R U I T S Objectives for the lesson: 1. Explain the unique benefits

More information

Dining Your Way into Reading

Dining Your Way into Reading Dining Your Way into Reading ~ A Returning Developer ~ For further information contact Elizabeth Phillips Lakeland Highlands Middle School 740 Lakeland Miriam Dr Lakeland, FL 33813 Route D (863)648-3500

More information

Incorporating MyPlate in the Child Care Classroom. Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute

Incorporating MyPlate in the Child Care Classroom. Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute Incorporating MyPlate in the Child Care Classroom Presented by: Christanne Harrison, MPH, RD National Food Service Management Institute Course Objectives Participants will be able to: Explain basic strategies

More information

Title: Farmers Growing Connections (anytime in the year)

Title: Farmers Growing Connections (anytime in the year) Grade Level: Kindergarten Title: Farmers Growing Connections (anytime in the year) Purpose: To understand that many plants and/or animals are grown on farms and are used as the raw materials for many products

More information

How Much Sugar Is in Your Favorite Drinks?

How Much Sugar Is in Your Favorite Drinks? Lesson 3 How Much Sugar Is in Your Favorite Drinks? Objectives Students will: identify important nutrition information on beverages labels* perform calculations using nutrition information on beverages

More information

concepts and vocabulary

concepts and vocabulary Cooking Demonstration: 1fresh fall salad Introduction The food that we eat supplies us with nutrients we need to grow and stay healthy. People in different countries eat different foods, but with the same

More information

Cupcake Competition. FCS Lesson BAKING AND PASTRY ARTS

Cupcake Competition. FCS Lesson BAKING AND PASTRY ARTS Volume 40 Foods & Cooking FCS Lesson Grade Level: Middle School Time Required: 3 days for 45-50 minute class periods National FCS Standards for Food Production and Services: 8.2 Demonstrate food safety

More information

SPRING GRADE. Edible SCHOOL GARDEN. Program WORKBOOK ANSWER KEY VERSION: AUGUST 2016 JHU CAIH

SPRING GRADE. Edible SCHOOL GARDEN. Program WORKBOOK ANSWER KEY VERSION: AUGUST 2016 JHU CAIH WORKBOOK ANSWER KEY 3 SPRING GRADE Edible SCHOOL GARDEN Program VERSION: AUGUST 2016 JHU CAIH The Champion Cheer! We drink WATER cause it s fun, feels good, and makes us strong! We enjoy FRUITS AND VEGGIES

More information

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY EAT TOGETHER BEAN MEASURING ACTIVITY EAT BETTER TARGET AUDIENCE Grades 3 & 4 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE CURRICULUM INTEGRATION 50 minutes (may also do in two lessons by teaching

More information

Food Matters. Main Core Tie. Additional Core Ties. Group Size

Food Matters. Main Core Tie. Additional Core Ties. Group Size Food Matters Summary In the following activities, the students will experience seeing bread made and experience making butter. They will also see whether the product was produced by a physical or chemical

More information

Principles of Preparing, Cooking and Finishing Basic Pastry Products

Principles of Preparing, Cooking and Finishing Basic Pastry Products Unit 51: Unit code: QCF Level 2: Principles of Preparing, Cooking and Finishing Basic Pastry Products R/502/8310 BTEC Specialist Credit value: 2 Guided learning hours: 9 Unit aim This unit aims to provide

More information

Science and Health PARTS OF THE TONGUE AND THEIR FUNCTIONS

Science and Health PARTS OF THE TONGUE AND THEIR FUNCTIONS 3 Module 6 Science and Health PARTS OF THE TONGUE AND THEIR FUNCTIONS Name of Student: Name of Teacher: Name of School: A DepEd-BEAM Distance Learning Program supported by the Australian Agency for International

More information

CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE

CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE Course Name: CUB30S Baking & Patisserie Teacher s Name: Contact Information: Mr. Derek May, Mr. Harald Fischer 1930-1st Street

More information

confidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits ISSUE FIVE JULY 2005

confidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits   ISSUE FIVE JULY 2005 confidence for front line staff s for the s WSET Level 1 Certificate in Wines and Spirits ISSUE FIVE JULY 2005 www.wset.co.uk NVQ Tracking: Catering and Hospitality 1 CATERING AND HOSPITALITY UNIT 1FDS5

More information

Duration of resource: 17 Minutes. Year of Production: Stock code: VEA12062

Duration of resource: 17 Minutes. Year of Production: Stock code: VEA12062 ADDITIONAL RESOURCES Vegetables, while often seen as accompaniments or sidedishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced

More information

Plant Parts - Roots. Fall Lesson 5 Grade 3. Lesson Description. Learning Objectives. Attitude and Behavior Goals. Materials and Preparation

Plant Parts - Roots. Fall Lesson 5 Grade 3. Lesson Description. Learning Objectives. Attitude and Behavior Goals. Materials and Preparation Plant Parts - Roots Lesson Description In this lesson, students will learn more about the roots of a plant. They review all 6 plant parts and then focus on the purpose of roots. Students dissect a radish

More information

Background Activities

Background Activities Language Arts: Print Awareness, Fluency, Comprehension, Vocabulary, response to Literature, Writing / Math: Patterns, Measurement, number Sense / Science Process: Observe, Classify, investigate, Physical

More information

Required Materials: LESSON PLAN. Total Time: minutes

Required Materials: LESSON PLAN. Total Time: minutes Objectives 1. Children will explain one reason broccoli is healthy for them. 2. Children will explain that broccoli comes from a plant that grows in the ground. 3. Children will experience broccoli using

More information

Objectives. Required Materials:

Objectives. Required Materials: Objectives 1. Children will explain one reason peas are healthy for them. 2. Children will explain that peas come from a plant that grows in the ground. 3. Children will experience peas using their senses

More information

Hot and Cold Foods Temperatures

Hot and Cold Foods Temperatures Food safety logo and look for lesson plans Hot and Cold Foods Temperatures Lesson Overview Lesson Participants: School nutrition assistants Type of Lesson: Short face-to-face training session Time Needed

More information

MyPlate. National FCS Standard: Apply various dietary guidelines in planning to meet nutrition and wellness needs.

MyPlate. National FCS Standard: Apply various dietary guidelines in planning to meet nutrition and wellness needs. Volume 19 Nutrition & Wellness FCS Lesson MyPlate For additional FREE lesson plans go to enasco.com/fcs Grade Level: Middle School National FCS Standard: Apply various dietary guidelines in planning to

More information

Tracing the Food System:

Tracing the Food System: SUPPLEMENTARY LESSON Tracing the Food System: An Investigation of a Chicago Public Schools Meal This lesson will allow students to make the connection between the food they eat at home and at school and

More information

Grocery Shopping Unit: Level 1

Grocery Shopping Unit: Level 1 Grocery Shopping Unit: Level 1 Name: Directions: Look at the picture. Talk about the picture with a group. Directions: Answer the questions with COMPLETE sentences. What do you see? How many people are

More information

These cross-curriculum activities contribute to the achievement of the following:

These cross-curriculum activities contribute to the achievement of the following: LEVEL Upper primary COTTAGE PIE RECIPE DESCRIPTION In these activities, students learn about a traditional English dish Cottage Pie. They analyse and discuss ingredients used then explore units of measurement

More information

O N E S YO U L L E AT! LESSON 2 & FRUITS ARE THE

O N E S YO U L L E AT! LESSON 2 & FRUITS ARE THE T H E B E S T V E G E TA B L E S & F R U I T S A R E T H E O N E S YO U L L E AT! LESSON 2 T H E B E S T V E G E TA B L E S & FRUITS ARE THE O N E S YO U L L E AT! Objectives for the lesson: 1. Explain

More information

learning goals ARe YoU ReAdY to order?

learning goals ARe YoU ReAdY to order? 7 learning goals ARe YoU ReAdY to order? In this unit, you talk about food order in a restaurant ask for restaurant items read and write a restaurant review GET STARTED Read the unit title and learning

More information

Communication activity who am I? 7.1

Communication activity who am I? 7.1 Communication activity who am I? 7.1 Work in pairs. Choose and say. Guess who your partner is. = love = like = hate 1 2 3 Hannah Thomas Georgia 4 5 6 Joshua Olivia Matthew 7 8 9 Alice Ben Lily Mixed ability

More information

While all foods should be presented in a visually appealing manner, we are going to focus on plating desserts.

While all foods should be presented in a visually appealing manner, we are going to focus on plating desserts. Plating Desserts Intro: Explain the quote You eat with your eyes first. Many responses will include the idea that if it looks good or is visually appealing on the plate then we will be more likely to eat

More information

From Peanuts to Peanut Butter by Melvin Berger. (Newbridge Educational Publishing, New York, N.Y.,1992.) ISBN

From Peanuts to Peanut Butter by Melvin Berger. (Newbridge Educational Publishing, New York, N.Y.,1992.) ISBN From Peanuts to Peanut Butter by Melvin Berger. (Newbridge Educational Publishing, New York, N.Y.,1992.) ISBN 1-56784-026-4 Literature Annotation: This book illustrates the process of planting of peanut

More information

Multiplying Fractions

Multiplying Fractions Activity Summary In this activity, students will: Practice multiplying fractions in a practical Prior Knowledge Essential Skills Basic knowledge of multiplying fractions situation Revise a recipe using

More information

Multiple Choice: Which product on this map is found in the location that is farthest from Delaware? vanilla sugar walnuts chocolate

Multiple Choice: Which product on this map is found in the location that is farthest from Delaware? vanilla sugar walnuts chocolate Lesson Title: International Pie a Taste of the World Lesson Author: Mary Matthes (mmatthes@cape.k12.de.us), Cape Henlopen School District Lesson Description: Based on reading the book How to Make an Apple

More information

Structures of Life. Investigation 1: Origin of Seeds. Big Question: 3 rd Science Notebook. Name:

Structures of Life. Investigation 1: Origin of Seeds. Big Question: 3 rd Science Notebook. Name: 3 rd Science Notebook Structures of Life Investigation 1: Origin of Seeds Name: Big Question: What are the properties of seeds and how does water affect them? 1 Alignment with New York State Science Standards

More information

4. Mangoes Round the Year

4. Mangoes Round the Year 4. Mangoes Round the Year Hey, today Nitu has brought potato sabzi. Wow! Aman s lunch box has sweet puries. I have got bhindi. Oh! Nitu, I think your potato sabzi is spoilt. Don t eat that. You may fall

More information

Describing Traditional Christmas foods (The language of food/ Business entertaining) Worksheet 1- Guess the food Part A

Describing Traditional Christmas foods (The language of food/ Business entertaining) Worksheet 1- Guess the food Part A Describing Traditional Christmas foods (The language of food/ Business entertaining) Worksheet 1- Guess the food Part A In Austria they often eat fried carp for Christmas dinner. Carp is a kind of: a)

More information

Big Green Lessons Germination: Kindergarten-2 nd Grade

Big Green Lessons Germination: Kindergarten-2 nd Grade Big Green Lessons Germination: Kindergarten-2 nd Grade Lesson Outcomes In this lesson, students will identify that seeds germinate and grow into plants. A seed is made up of different parts (cotyledon,

More information

Cambridge International Examinations Cambridge International General Certificate of Secondary Education

Cambridge International Examinations Cambridge International General Certificate of Secondary Education Cambridge International Examinations Cambridge International General Certificate of Secondary Education *5342618795* BIOLOGY 0610/63 Paper 6 Alternative to Practical October/November 2017 1 hour Candidates

More information

HAWAIIAN IN KANJI AT NÄWAHÏOKALANI ÖPUÿU HAWAIIAN LANGUAGE MEDIUM SCHOOL

HAWAIIAN IN KANJI AT NÄWAHÏOKALANI ÖPUÿU HAWAIIAN LANGUAGE MEDIUM SCHOOL HAWAIIAN IN KANJI AT NÄWAHÏOKALANI ÖPUÿU HAWAIIAN LANGUAGE MEDIUM SCHOOL A. NÄWAHÏOKALANIÿÖPUÿU SCHOOL Näwahïokalaniÿöpuÿu School is a preschool to grade 12 school where Hawaiian is the language of all

More information

Chapter 2: Making Healthful Choices

Chapter 2: Making Healthful Choices Chapter 2: Making Healthful Choices Goals 1. Student will identify a serving size for these foods: meat, juice, apple, broccoli, grapes, bread, butter, cereal flakes, salad greens, baked potato, salad

More information

INTRODUCTION. Chicken Basket Worksheet. Biggie Burger Worksheet

INTRODUCTION. Chicken Basket Worksheet. Biggie Burger Worksheet From asic Menu Math: Fast Food, by J. Haugen-McLane, 1999, ustin, TX: PRO-ED. opyright 1999 by PRO-ED, Inc. INTRODUTION asic Menu Math Fast Food is a real-life addition program using realistic menu order

More information

Required Materials: Total Time: minutes

Required Materials: Total Time: minutes Objectives 1. Children will explain one reason asparagus is healthy for them. 2. Children will explain that asparagus comes from a plant that grows in the ground. 3. Children will experience asparagus

More information

Art and Culture Center of Hollywood Distance Learning

Art and Culture Center of Hollywood Distance Learning Art and Culture Center of Hollywood Distance Learning Integrated Art Lesson Title: Description and Overall Focus: Length of Lesson Grade Range Sunshine State Standards & National Standards Objective(s)

More information

3Veg-Out Chilean Stew

3Veg-Out Chilean Stew Cooking Demonstration: 3Veg-Out Chilean Stew Introduction The amount of nutrients you can obtain from a food depends on the size of a serving. This amount, called serving size, is displayed on the Nutrition

More information

Sandwich Feast.

Sandwich Feast. Sandwich Feast Objective After reading about sandwiches, students will participate in creative writing experiences including poetry and similes; practice using guide words; use sandwiches to create fractions;

More information

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education *6572596776* BIOLOGY 0610/61 Paper 6 Alternative to Practical October/November 2013 1 hour Candidates

More information

Interpreting graphs and charts

Interpreting graphs and charts B Interpreting graphs and charts on To the Student In FOCUS on Interpreting Graphs and Charts, Book B, you will read problems and answer questions. You will practice using a math strategy. It is called

More information

Early Humans Interactive Notebook

Early Humans Interactive Notebook Early Humans Interactive Notebook Contents Included in this resource 1. A Note for the Teacher 2. How to use this resource 3. Photos of every page in use. You are welcome to use them as inspiration for

More information

Title: Lettuce Explore Lettuce!

Title: Lettuce Explore Lettuce! Grade Level: Kindergarten-2 nd Georgia Performance Standards Addressed: CCGPS.K.CC.5 CCGPS.K.CC.6 CCGPS.1.MD.4 MCC2.MD.10 ELACCKW2, 1W2, 2W2 SKL1, SKL2 S1L1 Materials Needed: Book And The Good Brown Earth

More information

Deliciously Edible Plant Parts (Page 1 of 2) LESSON 1 HANDOUT 1

Deliciously Edible Plant Parts (Page 1 of 2) LESSON 1 HANDOUT 1 Deliciously Edible Plant Parts (Page 1 of 2) LESSON 1 HANDOUT 1 Fruits and vegetables are the deliciously edible parts of a plant! Identify! Look at the images below and see if you can identify each fruit

More information

1-2 VIBE ACTIVITIES. Yamba's ANTastic fruit snacks! Yamba's Playtime. Healthy Recipe Yamba s ANTastic fruit snacks! page 27. Issue 188 REC IPE.

1-2 VIBE ACTIVITIES. Yamba's ANTastic fruit snacks! Yamba's Playtime. Healthy Recipe Yamba s ANTastic fruit snacks! page 27. Issue 188 REC IPE. Y Name: E A R Issue 188 Years Healthy Recipe Yamba s ANTastic fruit snacks! page 27 Yamba's ANTastic fruit snacks! HEA LTH Y REC IPE INGREDIENTS 1 apple 1 banana 1/3 cup red seedless grapes 1/3 cup green

More information

13 COLONIES TRIVIA AND ANSWERS 13 COLONIES TRIVIA AND PDF 13 COLONIES TRIVIA AND ANSWERS PDF THIRTEEN COLONIES QUIZ - BRAINPOP

13 COLONIES TRIVIA AND ANSWERS 13 COLONIES TRIVIA AND PDF 13 COLONIES TRIVIA AND ANSWERS PDF THIRTEEN COLONIES QUIZ - BRAINPOP 13 COLONIES TRIVIA AND PDF PDF THIRTEEN COLONIES QUIZ - BRAINPOP 1 / 5 2 / 5 3 / 5 13 colonies trivia and pdf Download Now for Free PDF Ebook 13 colonies trivia and answers at our Online Ebook Library.

More information

MANAGEMENT PROGRAMME. Term-End Examination June, MS-68 : MANAGEMENT OF MARKETING COMMUNICATION AND ADVERTISING (L)

MANAGEMENT PROGRAMME. Term-End Examination June, MS-68 : MANAGEMENT OF MARKETING COMMUNICATION AND ADVERTISING (L) No. of Printed Pages : 5 MANAGEMENT PROGRAMME Term-End Examination June, 2010 71- : MANAGEMENT OF MARKETING COMMUNICATION AND ADVERTISING (L) Time : 3 hours Maximum Marks : 100 (Weightage 70%) Note : Attempt

More information

Surname Other Names. Centre Number Candidate Number Candidate Signature

Surname Other Names. Centre Number Candidate Number Candidate Signature A Surname Other Names For Examiner s Use Centre Number Candidate Number Candidate Signature General Certificate of Secondary Education June 2013 Design and Technology: Food Technology Unit 1 Written Paper

More information

GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology

GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology Surname Centre Number Candidate Number Other Names 0 GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology A.M. TUESDAY, 19 May 2015 2 hours S15-4091-01 For s use Question Maximum Mark

More information

CLASSROOM NEWS Week of January 23, 2017! jmccool3rdgrade.weebly.com! (302)

CLASSROOM NEWS Week of January 23, 2017! jmccool3rdgrade.weebly.com! (302) CLASSROOM NEWS Week of January 23, 2017! jmccool3rdgrade.weebly.com! (302) 875-6130 This Week.. ELA: Lesson 11 Ac+vity Technology Wins the Game, wri3en by Mark Andrews. Informa+onal text. Students will

More information

Objectives. Required Materials:

Objectives. Required Materials: Objectives 1. Children will explain one reason spinach is healthy for them. 2. Children will explain that spinach comes from a plant that grows in the ground. 3. Children will experience spinach using

More information

The Cranberry. Sample file

The Cranberry. Sample file The Cranberry MATERIALS: THINGS YOU NEED A package of fresh cranberries (six cranberries for each student); a pin; a sharp knife, a ruler, white paper, a glass, water, 2 bowls. LABORATORY WORK 1. Pick

More information

Between the Slices. Identify products grown on a farm and how they are processed into items eaten every day. Write a paragraph using transition words.

Between the Slices. Identify products grown on a farm and how they are processed into items eaten every day. Write a paragraph using transition words. Between the Slices Grade Level: 4-6 Approximate Length of Activity: One to two class periods Objectives Teacher Introduce students to products grown on a farm and explain how the products are processed

More information

EAT TOGETHER EAT BETTER MY PERFECT PLATE. 40 minutes

EAT TOGETHER EAT BETTER MY PERFECT PLATE. 40 minutes EAT TOGETHER MY PERFECT PLATE EAT BETTER TARGET AUDIENCE Grades 5 & 6 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE 40 minutes By the end of this activity, students will be able to: Place food

More information

All About Food 1 UNIT

All About Food 1 UNIT All About Food 1 UNIT Getting Ready Discuss the following questions with a partner. 1 What foods do you see in the pictures? 2 Which ones do you like? Which ones don t you like? 3 Do you like to cook?

More information

Exploring MyPlate with Professor Popcorn

Exploring MyPlate with Professor Popcorn Exploring MyPlate with Professor Popcorn Grade 1: Experiencing Food Grade 1: Lesson 3 (1:3) Make half of your plate fruits and vegetables. Objectives Upon completion of Lesson 3, youth will: 1. State how

More information

LESSON FOUR: FOCUS ON FRUITS KIWI FRUIT

LESSON FOUR: FOCUS ON FRUITS KIWI FRUIT LESSON FOUR: FOCUS ON FRUITS KIWI FRUIT Objectives: Identify what is a fruit Describe why we need to eat fruits rich in Vitamin C Experience and try a fruit Describe ways to increase fruit intake each

More information

Marble-ous Roller Derby

Marble-ous Roller Derby Archibald Frisby (GPN #115) Author: Michael Chesworth Publisher: Farrar, Straus & Giroux Program Description: In this episode, LeVar uses several strategies to learn about the roaring and rolling world

More information

THE CASE OF THE FLAMIN HOT CHEETOS How we get energy from food

THE CASE OF THE FLAMIN HOT CHEETOS How we get energy from food THE CASE OF THE FLAMIN HOT CHEETOS How we get energy from food This project was funded by Media X Science in the City +1 Table of Contents Section 1 Introducing the problem... 1 Section 2 Video Analysis...

More information

1 What s your favourite type of cake? What ingredients do you need to make a cake? Make a list. 3 Listen, look and sing Let s go shopping!

1 What s your favourite type of cake? What ingredients do you need to make a cake? Make a list. 3 Listen, look and sing Let s go shopping! Unit Let s eat! Lesson Vocabulary What s your favourite type of cake? What ingredients do you need to make a cake? Make a list. Brainstorm 2 Listen, point and say the vocabulary chant. CD 0 flour 2 oil

More information

Pumpkin Time! Let s Connect!

Pumpkin Time!  Let s Connect! It s Pumpkin Time! Included in this FREE pack are: -Fun Facts about Pumpkins read aloud -Pumpkin Producers map sneak in geography! -Pumpkins: True or False? comprehension coloring page -Pumpkin Vocabulary

More information

FALL GRADE. Edible SCHOOL GARDEN. Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH

FALL GRADE. Edible SCHOOL GARDEN. Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH 3 FALL GRADE Edible SCHOOL GARDEN Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH The Champion Cheer! We drink WATER cause it s fun, feels good, and makes us strong! We enjoy FRUITS AND VEGGIES

More information

FOD 2180 VEGETABLES and FRUITS

FOD 2180 VEGETABLES and FRUITS Name: Date: Prerequisite: Food Basics (FOD1010) Course Mark Criteria: Theory and Worksheets (20%) Test (30%) Lab Mark/Initials (50%) FOD 2180 VEGETABLES and FRUITS Description: Students learn about the

More information

WHAT WE ARE LEARNING TODAY

WHAT WE ARE LEARNING TODAY Avocado WHAT WE ARE LEARNING TODAY Bonjour! I m Ava Avocado. It s time for a check-up for the Florida Avocado. Join me as we observe Florida Avocado production! FUN FACTS The avocado is also known as the

More information

Objectives. Required Materials:

Objectives. Required Materials: Objectives 1. Children will explain one reason carrots are healthy for them. 2. Children will explain that carrots come from a plant that grows in the ground. 3. Children will experience carrots using

More information

UNIT 12. Fresh Fruits

UNIT 12. Fresh Fruits UNIT 12 Fresh Fruits,Let's look and say., I. Name five types of fruits that you can see in the picture. 2. How much is a kilogramme of rambutans? 3. What fruits do you like? Why? 1.1.4 EE:Entrepreneurship

More information

DELHI PUBLIC SCHOOL,SRINAGAR PRACTICE WORKSHEET- 03 NAME: CLASS / SEC.: I/

DELHI PUBLIC SCHOOL,SRINAGAR PRACTICE WORKSHEET- 03 NAME: CLASS / SEC.: I/ DELHI PUBLIC SCHOOL,SRINAGAR PRACTICE WORKSHEET- 03 MATHEMATICS NAME: CLASS / SEC.: I/ ROLL NO.: DATE : Q1. Solve the following. 7 5 7 6-3 + 1-7 + 2 5 9 2 8 + 0-1 + 5-4 Q2. Fill in the blanks. a. + 1 =

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

NSSE (National Survey of Student Engagement) Multi-Year Benchmark Report Combined Charts Samuel Ginn College of Engineering

NSSE (National Survey of Student Engagement) Multi-Year Benchmark Report Combined Charts Samuel Ginn College of Engineering 65 60 Level of Academic Challenge (LAC) EN AU.6.0 57.4 54.8 NS (National Survey of Student Engagement) Multi-Year Benchmark Report 2008-2012 Combined Charts Samuel Ginn College of Engineering Active and

More information

Class: 2. For each meal, draw a green circle around the healthiest choice and a red circle around the least healthy choice. Sugary cereal (30g)

Class: 2. For each meal, draw a green circle around the healthiest choice and a red circle around the least healthy choice. Sugary cereal (30g) KS English activity sheet Sienna s day. Read Sienna s story, and put a S next to which option you think she would choose for each meal in the table low. My name is Sienna and I m. My mum says I m a real

More information

Page1. Rename Fruits, Vegetables and Spices Written by GEF Staff. Grades: PreK-2 Subjects: Science, Math Time: 30 minutes

Page1. Rename Fruits, Vegetables and Spices Written by GEF Staff. Grades: PreK-2 Subjects: Science, Math Time: 30 minutes Page1 Rename Fruits, Vegetables and Spices Written by GEF Staff Grades: PreK-2 Subjects: Science, Math Time: 30 minutes *Standards: Students will... Science Standard 7: Understands biological evolution

More information

Parsnip Pancakes Revised By Mikaela Taylor, FoodCorps

Parsnip Pancakes Revised By Mikaela Taylor, FoodCorps Parsnip Pancakes Revised By Mikaela Taylor, FoodCorps Theme: Science, Cooking, Math Grade Level: 4th - 5th Subject Area : Science, Math, ELA Summary: Students learn about solids, liquids, and gases using

More information

Plant Parts We Eat.

Plant Parts We Eat. Plant Parts We Eat Objective Students read about vegetables and answer comprehension questions. Students sort vegetables by parts. Students measure vegetables. Students write detailed descriptions of vegetables.

More information

Be a Food Explorer. Health. Grade Level: 3. Approximate Length of Activity: One class period. Objective Teacher. Students

Be a Food Explorer. Health. Grade Level: 3. Approximate Length of Activity: One class period. Objective Teacher. Students Grade Level: 3 Approximate Length of Activity: One class period Objective Teacher 1. Introduce students to different fruits and vegetables. 2. Promote the consumption of fruits and vegetables. 3. Explain

More information

Objectives. Required Materials:

Objectives. Required Materials: Objectives 1. Children will explain one reason root vegetables are healthy for them. 2. Children will explain that root vegetables come from a plant that grows in the ground. 3. Children will experience

More information

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place

More information

FCS Lesson Plans: TEACHER GUIDE Low & Slow Cooking

FCS Lesson Plans: TEACHER GUIDE Low & Slow Cooking Grade Levels: Middle School and High School Introductory Level National FCS Standards: Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand

More information

"Swamp Supper" Mr. Mark Musselman Audubon at the Francis Beidler Forest

Swamp Supper Mr. Mark Musselman Audubon at the Francis Beidler Forest "Swamp Supper" Mr. Mark Musselman Audubon at the Francis Beidler Forest Overview: The forest offers a variety of items and organisms for consumption. Slowing down and taking an inventory at various sites

More information

FOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN

FOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN CAMPUS DINING AT HOLY CROSS COLLEGE FOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN Accommodating Individualized Dietary Requirements Including Food Allergies, Celiac Disease, Intolerances, Sensitivities,

More information

The Biscuit Booklet. Name. Booklet design by Stephanie Howdle Calverton Primary School

The Biscuit Booklet. Name. Booklet design by Stephanie Howdle Calverton Primary School The Biscuit Booklet Name Booklet design by Stephanie Howdle Calverton Primary School RESEARCH Before we do anything else, we have to find out a little bit about biscuits. We will research the different

More information

Social Media: Content Drives Community Groups

Social Media: Content Drives Community Groups Eleonora Escalante, MBA-M.Eng Strategic Corporate Advisory Services Creating Corporate Integral Value (CIV) Social Media: Content Drives Community Groups Outline Theme 2. Social Media Segmentation. 1.

More information

1: Introduction to Pulses

1: Introduction to Pulses P. 4 1: Introduction to Pulses and the International Year of Pulses Primary Schoolchildren Ages 8-11 Aims: To introduce the idea of pulses (grain legumes) as edible parts of a plant. Objectives: Students

More information

Refer to the nutrition label for peanut butter below and answer the following questions.

Refer to the nutrition label for peanut butter below and answer the following questions. Name Refer to the nutrition label for peanut butter below and answer the following questions. 1. How many servings are in this jar of peanut butter? 2. How many grams of protein are in each serving? 3.

More information