SCN 494 FINAL PROJECT LESSON PLAN TEMPLATE Your Name: Melissa Gordon Title of Lesson: Organic Food

5 Senses Grade: 1st Grade STANDARDS

Strand 1: Inquiry Process

Inquiry Process establishes the basis for students learning in science. Students use scientific processes: questioning, planning and conducting investigations, using appropriate tools and techniques to gather data, thinking critically and logically about relationships between evidence and explanations, and communicating results.

Concept 1: Observations, Questions, and Hypotheses Observe, ask questions, and make predictions.
PO 1. Compare common objects using multiple senses.

Concept 2: Scientific Testing (Investigating and Modeling) Participate in planning and conducting investigations, and recording data.
PO 4. Record data from guided investigations in an organized and appropriate format (e.g. , lab book, log, notebook, chart paper).

LESSON SUMMARY/OVERVIEW Students will participate in a taste test of organic foods and conventional fruits and vegetables. The students will analyze the different fruits and vegetables and notice things such as size, color, feel, smell, and taste for the organic produce and the conventional produce. Have students record their observations and share them with the class.

OBJECTIVES Students will be able to use their five senses to make observations. Students will be able to record data from investigations in an organized and appropriate format. ASSESSMENT/EVALUATION Recording sheet is completely filled out with observations for all five senses. Student participated in the discussion. Student wrote an accurate answer on their exit ticket. PREREQUISITE KNOWLEDGE Students will need to know what their five senses are. Vocabulary such as: organic and the different names of vegetables and fruits.

MATERIALS

Organic produce (fruits, vegetables) Conventionally grown produce Observation recording sheet Exit Ticket slips VOCABULARY/KEY WORDS Taste Produce Vegetables Smell Fruit

Organic Sight

Hearing Touch

TEACHING PROCEDURES 1) Introduce the lesson by reminding students about their five senses (touch, hear, feel, taste, and sight) and what we do with each sense. This will activate their prior knowledge of their senses and get them ready for the lesson. 2) Group students (either at their already existing table groups, or in new groups) and set up organic produce and non-organic/conventional produce at each group. a. Make sure to keep the organic and non-organic produce separate! Emphasize to students that this is important. 3) Have students explore with the two types of produce. They will be using each sense to examine the fruits and vegetables. 4) Students will record their observations on a recording sheet that has a section for them to fill out on each sense. 5) Have a discussion about what the students observed and the differences that they found between the two. 6) This is a good time to discuss with students briefly about the positive impacts that organic farming has on our sustainability. Emphasize that the choices that we are making now will impact how our world will be in the future. 7) To wrap up the lesson, have students write down one way organic food will benefit our future. This will serve as an exit ticket.

RESOURCES List any references you used to create this lesson. If you borrowed ideas from any lesson plans please note them here. Use APA format. White, S. (2006). Lesson plan on organic food. Retrieved from: http://organic.lovetoknow.com/Lesson_Plan_on_Organic_Food