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《食物的消化》教学案例(Teaching cases of digestion of food)
《食物的消化》教学案例(Teaching cases of digestion of food)
Teaching cases of digestion of food
Teaching resource analysis
(1) teaching material system
In the course of compulsory education curriculum standard experiment textbook science on the fourth grade fourth unit third lesson, and we eat what, how, food collocation of our food safety constitute the book of the food and digestive knowledge unit in the third grade on the book my eyes world unit, students have been aware of the organisms to sustain life needs to absorb water and nutrients from the outside, on the basis of further detail to guide students to understand and digest food people, this unit is an important part of primary school science physiology teaching system. This course for students to understand the main source of food and nutrition, scientific and reasonable collocation about human body to digest food food on the basis of health to develop a good eating habit, and for the subsequent learning and overall development and lay a foundation.
(two) teaching content;
After the lesson what we eat and how to match the food, we guide the students to understand the process of digestion and absorption of food.
The idea is: to understand the position and function of the human digestive organ, and then understand the digestion and absorption of nutrients in human food is what, finally realize the importance to develop good eating habits and health.
The teaching content of this course is divided into four parts:
Part 1: understanding the location and function of the digestive organs of the human body. First of all, let the students to taste the small bite Steamed Buns, small Steamed Buns, chewing slowly, carefully understand it in the mouth changes occur; then, to track small Steamed Buns, that small Steamed Buns is how to travel in our body. This link is divided into two levels: first, carefully listen to the stethoscope, chew and swallow the small steamed bread when the sound, and carefully feel the process of steamed
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