BASIC SCIENCE AND TECHNOLOGY
THEME – LEARNING ABOUT OUR ENVIRONMENT
PREVIOUS LESSON – The Sense of Smell – The Nose and Its Importance Primary 2 (Basic 2) Term 3 Week 5 Basic Science and Technology
TOPIC – THE SENSE OF TASTE – THE TONGUE
2. Identification of of Tongue
3. Importance of Tongue
4. Lesson Evaluation and Weekly Assessment (Test)
By the end of the lesson, most of the pupils should have attained the following objectives –
1. detect taste of sweet, sour, salty and bitter food items.
2. identify the taste of different substances.
3. describe the taste of food substances.
4. differentiate between types of taste.
The can pupils can identify and describe the taste of food and drink substances.
The teacher will teach the lesson with the aid of food, fruits – banana, oranges, mango, etc.
METHOD OF TEACHING
Choose a suitable and appropriate methods for the lessons.
Note – Irrespective of choosing methods of teaching, always introduce an activities that will arouse pupil’s interest or lead them to the lessons.
1. Scheme of Work
2. 9 – Years Basic Education Curriculum
3. Course Book
4. All Relevant Material
5. Online Information
CONTENT OF THE LESSON
LESSON 2 – INTRODUCTION
Teacher organizes pupils in groups or pairs depending on the size of the class identity the taste of the following –
Taste with Tongue
1. Orange – sweets
2. Lemon – sour
3. 7up – sweet
4. Salty water – too much of salt
5. Sugary water – too much of sugar
TASTE OF JUICE
Teacher provides different fruits juice for the pupils to identify by taste the source of the juice. Label each A, B, C, etc.
Hint – Get 3 pieces each of 2 or 3 different fruits, juice out the content or blend in the case of banana and mix with water.
A spoon each pupil to taste.
A – orange taste
SENSE OF TASTE
The tongue is part of sense organs used for detect the taste of substances.
There are 5 basic tastes,
1. Sweet – fresh food and fruits.
2. Sour – Lemon, spoilt milk, oranges, grape, etc.
3. Salty – Breads and rolls, pizza, sandwiches, etc.
4. Bitter – Coffee, beer, olives, bitter melon, citrus peel, grapefruit, etc.
5. Umami – Seafood, meats, aged cheeses, seaweeds, soy foods, mushrooms, tomatoes, kimchi, green tea
LESSON 2 – IMPORTANCE OF TONGUE
The importance of tongue as a sense of taste are as follows:
1. It helps taste.
2. It helps eat.
3. It helps to digest.
4. It helps to speak.
FOOD AND DRINKING TASTE
Continue the activities on taste.
LESSON 3 – REVISION AND WEEKLY ASSESSMENT (TEST)
To deliver the lesson, the teacher adopts the following steps:
1. To introduce the lesson, the teacher revises the previous lesson. Based on this, he/she asks the pupils some questions;
2. Teacher organizes pupils in groups or pairs depending on the size of the class.
3. Teacher displays food and fruit with sweet, sour, salty and bitter substances.
4. Teacher lets pupils as groups or pairs identity and describe the taste of each substances.
Pupil’s Activities – Identify and describe the taste of food and fruit substances as banana, apple, rice, bean, etc.
5. Teacher uses the samples and pupil’s responses to introduce the lesson.
Pupil’s Activities – Pay attention to the lesson to understand the concept of the lesson.
6. Teacher leads pupils to taste and identify some of the substances.
7. Teacher guides pupils to classify substances as sweet, sour, salty and bitter.
Pupil’s Activities – Identify sweet, sour, salty and bitter substances.
8. Teacher asks pupils to give more examples of sweet, sour, salty and bitter substances.
Pupil’s Activities – Give examples sweet, sour, salty and bitter substances in their communities.
9. Teacher leads a discussion on sense of taste and its importance.
Pupil’s Activities – Identify and describe the sense of taste and analyze its importance in their daily life.
10. Teacher summarizes the lessons on the board with appropriate lesson evaluation.
Pupil’s Activities – Participate actively in the summary of the lesson by responding to the questions and write as instructed.
- To conclude the lesson for the week, the teacher revises the entire lesson and links it to the following week’s lesson.
Teacher asks pupils to,
1. detect taste of sweet, sour, salty and bitter food substances.
2. identify 4 taste of different substances.
3. describe 5 taste of food substances.
4. differentiate between 4 types of taste.
5. state 3 importance of tongue.