HOLY INFANT SCHOOL LEARNING GUIDE: SCIENCE 3 Second Quarter: Week No.

4
STO. NIÑO MALOLOS, BULACAN
Teacher: Ms. Dinah Yvonne U. Dimagiba Dates: November 28: 11:10-12:00 PM

December 2: 08:40-09:30 PM

I. Unit Topic: Living Things and Their Environment

II. Unit Standards: Content Standards: Demonstrate understanding of parts, and functions of the sense organs of the human body.
Performance Standard: Practice healthful habits in taking care of the sense organs.

 Describe the parts and functions of the sense organs of the human body. (S3LT-IIa-b-1)
III. Learning Competency:
 Enumerate healthful habits to protect the sense organs. (S3LT-IIa-b-2)

 Identify the five senses of a human body.

IV. Learning Targets
 Identify different parts of each senses and its functions.

V. Learning Content Learning About the Body

V.1 Essential Question Why our senses are important to us?

V.2 Institutional Value/s to be integrated Practicing self-awareness about your surroundings by observing and educating yourself continuously.

V.3 Learning Materials/ Resources   Textbook: Science Experiences 3

VI.STAGES DAY 1 DAY 2

Review of the Past Lesson/ Discussion Review of the Past Lesson/Discussion

A. EXPLORE Checking/Sharing of the Assignment: Checking/Sharing of the Assignment:
Assignment: Bring the following material in our next class. Answer the “How You Learned” part in our
(To be divided to each student) activity “Take that Taste Test” (Science
  Ground coffee Experiences 3, page 145-147)
 Sugar Discussion about the Assignment
 Dark chocolate
 Honey
 Salt
 Vinegar
 Calamansi/Lemon Extract
 Fish sauce
 Plastic spoon (Each student will bring)
 Drinking Water/Tumbler (Each student will bring)
Discussion about the Assignment
Pre-Assessment: Take the Taste Test (Science
Experiences 3, page 145-147 WHAT TO DO PART ONLY)
Materials:
Ground coffee Sugar
Dark chocolate Honey
Salt Vinegar
Calamansi/Lemon Extract Fish sauce
Plastic spoon (Each student will bring)
Drinking Water/Tumbler (Each student will bring)
 The teacher will place small amounts of each item in
separate plastic cups/container.
 Using the spoon, the student will taste the different
items one by one. Make sure to drink water after
every tasting.
 The students will identify whether the taste of each
item is salty, sour, sweet, or bitter. Record the data
in the table.
B. FIRM –UP  Tongue is the organ for the sense of taste. It is
covered with moist mucous membranes.
 On the surface of these mucous membranes are
small rounded bumps called papillae.
 The papillae help in grasping and manipulating food
in the mouth.
What is the Structure of the Skin?
 Saliva is important in tasting food because it
dissolves the food in the mouth and allows them to
reach and be detected by the taste buds.
 The surfaces of the papillae are covered with
thousands of taste buds.
 Taste buds have tiny hairs called microvilli, which
acts has receptors and send signals to your brain
about the taste of the food (stimuli) that you eat.
 The brain then interprets these signals and tells you
what the food tastes like.
 Your nose also helps you to identify the flavor of
your food.
 Flavor is the overall characteristic (taste, smell, and
 Skin is the organ that we use for sense of
touch.
 Skin is a part of integumentary system of our
body.
 The word integument means covering. In
humans, the skin is the most familiar covering.
 The integumentary system is responsible for
regulating body temperature, releasing excess
salt in the body, protecting the internal parts of
the body, preventing water loss, producing
vitamin D with the help of sunlight, and letting
us feel anything that we touch.
 The integumentary system consists of the skin
and accessory structures like hair, nails, and
exocrine glands.
 The skin covers the entire body and provides
protection. It is the largest organ of the body.
 It protects us from scratches and the harmful
rays of the Sun.
 The skin can detect changes in temperature,
pressure, and pain. Though the skin looks like
a simple sheet covering our body, it actually
has different layers.
 It is made up of two major layers—the dermis
and the epidermis.
 The epidermis is the outermost layer of the
skin. It is the layer of the skin that sheds. It
blocks microorganisms from entering the skin
and acts as a physical barrier, preventing loss
of water from the body.
 texture) of a food or drink.
 When you chew your food, the odor molecules from
the food travel from the back of your mouth, up into
your nasal cavity, and further up into the odor
receptors.
 This process allows you to experience the full flavor
of the food.
 Although your tongue and nose are different organs,
they are closely connected, and they work together
to allow us to fully taste the different flavors of food.
Discussion about the two major layers of the skin
 The dermis is also known as corium.
 It is found directly beneath the epidermis, and
is referred to as the “true skin.”
 It consists of accessory structures, namely,
blood vessels, nerves, sweat glands, hair
follicles, and sebaceous glands.
 The nerves in the dermis are responsible for
why we feel itchiness, pain when touching
pointed objects, and why we can determine the
texture of an object.
 Accessory Structures Other accessory
structures of the integumentary system include
hair, nails, and glands.
Discussion about the Accessory Structures
 The presence of hair is one of the
distinguishing characteristics of humans. Hairs
are found everywhere on the body except for
the palms, sole, lips, and nipples.
 Arrector pili are small muscles attached to the
hair follicle. They are responsible for the
formation of goose bumps.
 Nails are thin plates consisting of dead stratum
corneum with a very hard type of keratin.
 Humans have nails which are used for
protection and gripping.
 The nail body is the most visible part of the
nail.
 Nail root is the part of the nail covered by the
skin.
 Free edge is the part of the nail that we
 regularly cut.
 Lunula is the white, half-moon-shaped area
near the nail root.
Recitation: Remember:
Based on your data, how can you know the taste of each
C. DEEPEN  Your skin acts as a barrier to our internal
item?
systems that are imperative to our health and
Remember:
well-being. Taking steps to properly care for
 It is important to plan our meal because food is
our skin helps to ensure this important barrier
essential to our survival, but some foods are more
is strong. When the skin is dry or irritated,
valuable than others for our health and well-being,
cracks can occur, which make you more prone
providing us not only with energy but also with the
to infection.
nutrients our bodies need. A varied and balanced
 Your skin also plays a vital role in protecting
diet - for example, one including fruits, vegetables,
you from the sun and its harmful rays. That’s
pulses, nuts, whole grains, and other nutrient-dense
why sunscreen is recommended for adults and
foods - helps us to support our health and prevent
kids to wear daily. After all, skin cancer is the
diseases such as diabetes, obesity, and heart
most common type of cancer and can occur in
disease.
people of all ages.
 Reducing food waste is environmentally important as
it keeps food out of landfills. It makes economic
sense at the small scale, by lowering household food
bills and at the large scale by reducing disposal
costs for restaurants, processors and farmers.
Reducing food waste is socially important when the
rescued food is redirected to emergency food
providers working to eliminate hunger in our
communities.

Answer the “What You Have Learned” part in our Answer the Express Your Learning in your book
activity “Take that Taste Test” (Science Experiences 3, (Science Experiences 3, page 156)
D. TRANSFER
pages 145-147)

Answer the “How You Learned” part in our activity Assignment: Answer the following question.
VII. ASSIGNMENT
“Take that Taste Test” (Science Experiences 3, page 145-
147) - How can we take care of our sense organs?