6172RB Science a STEM approach Year 2 low res watermark

Lesson 2
Earth and space sciences
OUR RESOURCEFUL WORLD
Teacher notes
Science inquiry focus:
What natural resources do we use for food? How do different
foods get from a farm to our fork?
Science Inquiry Skills:
• Questioning and predicting QP
• Planning and conducting PC
• Processing and analysing data and information PA
• Evaluating E
• Communicating C
Science as a Human Endeavour:
• Students observe, ask questions about and describe how we
use Earth’s resources, such as plants and animals, for food,
and how this food gets from a source to our homes.
Technology/Engineering/Mathematics links:
• participating in an online interactive game to identify the
main stages in production of different food products
• using an iPad® to scan QR codes which link to online videos
of food production
Background information
• Earth’s resources used in food production are plants and
animals.
• Plants provide us with different fruits, vegetables, legumes,
grains, seeds and oils. Different parts of a plant provide
us with different foods such as carrots (roots), celery
(stem/trunk), lettuce (leaves), apples (fruit), sesame (seeds
and oil) and wheat (grain). Nuts can also be a source of
milk, such as almond milk. Some food products come
from multiple parts of the plant, such as mushrooms and
broccoli.
• Animals provide us with different types of red and white
meat, dairy products, eggs and honey. Red meat comes
from farmed animals such as beef cows, pigs, sheep,
goats, deer and wild animals, such as kangaroos. White
meat comes from fish and poultry. Dairy products are
made from milk, which can be sourced from many animals.
In Australia, we often use milk from dairy cows and goats.
• For food production, plants and animals are often grown
on farms, extracted through various processes and
transported to supermarkets for us to buy and take home
to use.
Assessment focus:
• Use each group’s A3 piece of
paper to assess students’ inquiry
skills and their understanding
of the production process for
a given food, from its source to
our home.
• Assess students’ understanding
of Earth’s resources that provide
us with food and how these are
grown and transferred from a
source to our homes for us to
use.
Resources
• One pad of sticky notes for
each group
• One copy of each mini
poster outlined on page 84.
These will need to be cut
out and laminated prior to
the lesson for display on a
concept wall
• Eight iPads® with QR
scanners
• Eight A3 pieces of paper
• One copy of the cards on
page 85. These will need to
be cut out and laminated
prior to the lesson
© R.I.C. Publications
Low resolution display copy
82 Science:
A STEM APPROACH
YEAR
2
978-1-925431-95-7 R.I.C. Publications® – www.ricpublications.com.au