YEAR PLANNER SCIENCE CURRICULLUM FORM 2

2010
Week Date Learning Area Learning Objective Learning Outcomes
1 (4-8/01/10) 1.1 Sensory Organs • Identify and relate a sensory organ to its stimulus
• State the pathway from stimulus to response
• Identify the structure of the human skin involved in stimuli detection
1.2 Sense of Touch • State the function of different receptors
• Identify the structure of the nose
Management &
• Identify the position of the sensory cells in the detection of smell
Continuity of Live
1.3 Sense of Smell • Identify the different areas of the tongue that respond to different tastes
CHAPTER 1 • Relate the sense of taste to the sense of smell
The world through • Identify the structure of the human ear
our sense • Explain the function of the different parts of the ear
1.4 Sense of Taste • Describe how we hear
• Identify the structure of the human eye
• Explain the function of the different parts the eye
2 (11-15/01/10) • Describe how we see
• Describe the properties of light
1.5 Sense of Hearing • State the various defects of vision
3 (18-22/01/10) • Explain ways to correct vision defects
• State and give examples of the limitations of sight
• Relate stereoscopic and monocular vision to the survival of animals
1.6 Sense of Sight
• Identify the appropriate devices used to overcome the limitations of
sight
4 (25-29/01/10) • Describe the properties of sound
1.7 Light & Sight • Explain the reflection and absorption of sound
• Explain the defects of hearing
1.8 Sound & Hearing • Explain ways of correcting the defects in hearing
5 (1-5/02/10) • State the limitations of hearing
1.9 • State the devices used to overcome the limitations of hearing
Stimuli & Responses in • Explain stereophonic hearing
Plants • State the stimuli that cause responses in plants
• Identify the parts of plants sensitive to a specific stimulus
• Relate the response in plants to their survival
6 (8-12/02/10) 2.1 Classes of Food • Explain through examples the classes of food
Man & Variety of 2.2 The importance of a • State the function of each class of food
7 (15-19/02/10) Living Things Balanced Diet • Test for starch, glucose, protein and fat
Cuti • State what a balanced diet is
Tahun Baru Cina 2.3 Human Digestive • State the factors that must be considered when planning a balanced diet
8 (22-26/02/10) CHAPTER 2 System
• Explain how the factors affect a balanced diet
9 (1-5/03/10) Nutrient 2.4 Absorption of Digested
Food • State the quantity of energy in each gram of carbohydrate, protein and
fat
2.5 Reabsorption of Water • Estimate the calories of food taken in a meal
& Defecation • Plan a balanced diet
• Explain what is digestion is
• Identify the parts of the digestive system
• Describe the flow of food particles in the alimentary canal
• State the functions of the organs in the digestive system
• Describe the process of digestion in the alimentary canal
• List the end products of digestion of carbohydrates, proteins and fats
• Explain the process of absorption of the products of digestion