MUSINGS AT GRADE 2A
Pursuing the second line of Inquiry “Why are foods processed” under the current unit on ‘food’, students enhanced their thinking skills while identifying the source of the selected food product and then spoke about the processing of that food product. They made a real life connection through an interesting activity in which they made lemonade in the classroom and recorded the changes observed in the lemonade every day. Students classified the differences between processed and unprocessed juice by watching a video. Social Skills of the students were enhanced through a pair activity wherein the students made a list of ingredients on various food labels given to them and observed important things like the red and green dots on food labels , the names of official food licensing organisations and terms like preservatives and additives, later they compared their food label with their elbow partners. They also discussed why the usage of those ingredients is necessary in food products. Students enhanced their communication skills through a group talk on the benefits of organic and non-organic food items shown to them. They also visited the school kitchen and later did a reflection on their visit in their process journals. Students shared their knowledge about processing of food products by arranging the pictures given to them and created a flow chart. A guest lecture was conducted by Ms. Urmil Yadav where she shared the advantages and disadvantages of processed foods later the students reflected their understanding in their process journals. Students honed their social skills while doing flameless cooking, they enjoyed preparing the dishes and identified the ingredients used. Students enhanced their listening skills through a unit related story ‘Dr. Zee’s apple factory’ and discussed their understanding about the story. A ‘Just A Minute’ session was conducted in which the students spoke about all home remedies or medicines which are made at home using various herbs to keep healthy or to cure common illness. In their Hindi classes students have learnt and written milte-julte shabd (rhyming words) from the poem 'Chaat' and created sentences from the same. They learnt to make 'Fruit salad' and wrote the recipe in their process journals. Students named the fruits & vegetables used and illustrated the same. They also discussed healthy and unhealthy food. Ab-Initio Hindi students did a reflection on kitchen visit for making salad wherein they gained knowledge of words like ‘kheera’, ‘namak’, ‘ dahi’ etc and practiced writing all ‘vyanjan’ learnt so far. In their English classes, students enhanced their writing skills by observing differences in the pictures given to them. They also created a story using a graphic organizer based on the pictures given to them. Students were tuned into verbs through an activity in which they identified a word that represents an action from the sentences given to them. They practiced usage of verbs by describing various pictures using verbs. Students attempted a sentence builder activity wherein they selected two sentences and extended them into paragraphs . In their Math classes, students used mental math strategies to strengthen the concept of addition. A Summative assessment for addition was conducted through an interesting activity wherein a shop -like -environment was created and different items were displayed along with their price tags. Students were tuned into fraction through various manipulatives and they made pictorial representations for the fractions they selected. Online Quiz sessions were also done for the students to strengthen their understanding of the concept. In the ICT classes, Students enjoyed creating various illustrations on Diwali using Paint tools. In their Art classes, students are creating a still life composition using the technique of pointillism with poster colours. In their Music class students sang a song “ sa se sagar ki lehrein “ and learned the scales on the xylophone. In P.E students continued to strengthen their football and skating skills through during practice sessions and coaching . In their Dance classes students chose different food items as the base for their choreography and created a dance routine on the journey of food. With festivity in the air , students thoroughly enjoyed painting diyas, making rangolis and scaring their classmates for Halloween.
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Provocation to the new unit ‘food, was done through a prior knowledge assessment wherein the students used their thinking skills and categorised food items. Through this activity they were tuned into the new unit of inquiry and their prior knowledge on food were assessed too. Students enhanced their thinking skills and categorised a variety of food items. Students were tuned into the first line of inquiry ‘How food changes from farm to table’ through various interesting activities which was followed by discussions and reflections in their process journals. They enhanced their research skills by going on a nature walk and exploring the different kinds of plants and later used their writing skills to pen down their reflections in the process journals. The students are able to differentiate between herbs, shrubs, bushes, creepers and trees. Students gained knowledge on the different kinds of crops grown in India through an interesting activity and were also given a demonstration on the process of cultivation. They found out about the journey of food from farm to factory and from factory to consumer. Students also made a real life connect through an interesting activity where they sowed the seeds and will continue to make observations on the process of growth of a plant. They also had fun dancing on the tunes of the rhyme, “ How oats, peas, beans and barley grow” which was integrated with their Unit of Inquiry . In their ICT classes,students explored various shape tools and created illustrations on healthy and unhealthy food. In their English classes students enhanced their listening skills through an activity wherein they listened to a unit related story ‘Charlie and Lola – I will not ever never eat a tomato’ and later had a discussion and attempted a task sheet based on that. A Formative assessment was conducted wherein the students read a unit related poem and filled in the blanks with rhyming words. Students were introduced to the steps involved in note-taking wherein they read poems from the books ‘Food for thought’ and ‘Poem on seeds’ and gained knowledge on the skill of taking notes. They were read various poems by Dr. Seuss after which they used their thinking skills to create a small poem by implementing their understanding of the same. In their Math classes students practiced addition using the number line. They also learnt carrying over and started solving word problems using the “RUCSAC” strategy. They were further introduced to the skip counting. In their Hindi classes students learnt names of fruits & vegetables and illustrated the same. They also discussed the healthy and unhealthy foods and enjoyed reciting the poem 'Chaat' while learning new words. Hindi Ab Initio- In their ab initio classes students revised and practiced writing all the akshars learnt so far. They further learnt ‘Rangon ke naam’ and ‘Falon ke naam’. In Art classes students inquired about the artist Claude Monet and observed his artwork. They learnt about still life composition. They also inquired into the technique of Pointillism and were exposed to some of the artwork done using this technique. Students practiced various vocal warm up exercises for voice modulations in their Music classes. They sang a song “ sa se sagar ki lehrein “ and learned the scales on the xylophone. In their PE classes students were demonstrated the ways to hold the racket properly in badminton. They were explained basic rules for service. The students attempted to play the shuttle over the net using a forehand action.
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