Grade. 5 – Science Lesson Plan: Term 2 Unit 2

Here’s a lesson plan that aligns with Jamaica’s National Standard Curriculum objective of citing evidence for the need to grow plants and animals for food, incorporating the KUD strategy and the 5Es instructional model:

Lesson Plan # 2: Understanding the Need to Grow Plants and Animals for Food

Grade Level: 5th Grade
Subject: Science
Objective: Students will cite evidence for the need to grow plants and animals for food, understand different methods of crop cultivation, and differentiate between organic and non-organic foods.

KUD Strategy:

Know: Students will know the importance of growing plants and animals for food and the different methods used in crop cultivation.

Understand: Students will understand the significance of evidence-based arguments for the necessity of growing plants and animals for food.

Do: Students will be able to cite evidence supporting the need to grow plants and animals for food, group cultivation methods based on chemical usage, and define organic and non-organic foods.

Teaching/Learning Procedure:

Engage:

1. Begin the lesson by discussing with students the importance of food production and the role of plants and animals in providing nutrition.
2. Introduce the concept of evidence-based reasoning and why it is important to support claims with evidence.
3. Show images or videos of different farms, including Abbey Gardens and Grier Field Farms, showcasing various methods of crop cultivation.

Explore:

1. Organize a field trip to Abbey Gardens and Grier Field Farms, where students can observe different methods of crop cultivation.
2. Provide students with observation sheets to record the crops grown and the methods used at each location.
3. Instruct students to group the observed methods based on whether chemicals are added or not.

Explain:

1. Facilitate a class discussion where students share their observations and groupings of cultivation methods.
2. Discuss the advantages and disadvantages of each method, emphasizing the impact of chemical usage on the environment and food quality.
3. Introduce the concept of organic and non-organic foods. Guide students to suggest definitions based on their observations and understanding of cultivation methods.

Elaborate:

1. Divide students into small groups and assign them the task of researching additional information on organic and non-organic farming practices.
2. Instruct each group to create a poster or presentation highlighting the differences between organic and non-organic foods, including cultivation methods, environmental impact, and food quality.
3. Encourage students to cite evidence from their observations and research to support their arguments.

Evaluate:

Assess students’ observation sheets to ensure accurate recording of crops grown and methods used at each farm.

Evaluate students’ grouping of cultivation methods based on whether chemicals are added or not, considering the justifiability of their reasons.

Assess students’ definitions of organic and non-organic foods based on accuracy, completeness, and alignment with evidence provided.

Assessment:

Assessment 1:

Criteria: Accurate observations and methods correctly grouped.

Tier 1: Assess basic comprehension and ability to record observations accurately.

Tier 2: Evaluate the understanding of cultivation methods and the ability to categorize them based on chemical usage.

Tier 3: Assess critical thinking skills and the justifiability of reasons provided for grouping methods.

Assessment 2:

Criteria: Justifiable reasons given and acceptable definition of organic and non-organic foods.

Tier 1: Assess basic understanding and ability to provide reasons for grouping cultivation methods.

Tier 2: Evaluate the depth of understanding and justification of reasons provided.

Tier 3: Assess the clarity, completeness, and accuracy of definitions of organic and non-organic foods, considering evidence from observations and research.

By following this lesson plan, students will not only cite evidence for the need to grow plants and animals for food but also develop a deeper understanding of different cultivation methods and the distinction between organic and non-organic foods.