3.1.1 describe the structure and functions of the mammalian skeleton.
Major parts of the mammalian skeleton and their functions.
Axial skeleton: Skull and vertebral column.
Appendicular skeleton: Limbs and the limb girdles
use a model of a mammalian skeleton to discuss major parts of the mammalian skeleton and their functions.
NOTE:
1. Discussion to include types of joints.
2. Detailed treatment of the structure of individual bones not needed.
Outline five functions of the mammalian skeleton.
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3.2.1 identify parts of a flower and variations in flower structure.
Structure of flowers.
examine the following:
Complete flower and also half flower with free parts. Bi-sexual flower, e.g. Flamboyant or Pride of Barbados or Hibiscus.
Uni-sexual flower with free parts e.g. water melon, gourd, pawpaw and Paretusa.
PROJECT:
1. make a collection of about ten different flower specimens.
2. open fully to locate the main parts.
3. mount each flower on a separate sheet of paper and the parts separated out and labeled.
4. enclose each flower with a plastic sheet and transparent tape.
display work by groups on a bulletin board or science table for award of marks.
Make a half-flower drawing of a bi-sexual flower and label the parts.
3.2.2 describe the processes of pollination and fertilization.
Mechanisms of pollination and fertilization.
Formation of fruits and seeds.
Refer to JHS syllabus to review the process of pollination and fertilization. Fertilization should be limited to processes where the male nuclei fuses with female nuclei to form zygote and endosperm.
Formation of fruits and seeds should be discussed.
Watch digitized or video version of pollination and fertilization.
3.2.3 describe different types of fruits.
Types of fruits: dry fruits and fleshy or succulent fruits.
Collect different types of fruits and group them into dry and fleshy or succulent fruits.
Draw a section of a drupe and a berry, e.g. mango and cowpea.
3.2.4 describe the structure of seeds and state the functions of their parts.
Seed structure:
Endospermous (monocots) and non-endospermous (dicots) seeds.
GROUP ACTIVITY:
1. make a collection of different seeds from the community.
2. Study the features, draw and label the longitudinal section of two of the seeds e.g. maize and Jatropha sp.
3. list the functions of the parts.
4. keep information on each seed including name of collector, date of collection, differences in size, shape, colour and uses.
Study and discuss the structure of seeds/fruits and how they are adapted to their mode of dispersal; agents for dispersal.
Draw and label a named endospermous seed and give the functions of each labeled part.
3.2.5 identify the agents of dispersal of seeds and fruits.
Seeds and fruits dispersal.
Study and discuss the structure of seeds/fruits and how they are adapted to their mode of dispersal; agents for dispersal.
Discuss the advantages and disadvantages of fruit and seed dispersal.
Relate the structure of the following seeds and fruits to their mode of dispersal:
1. Balsam fruit
2. Pride of Barbados fruit
3. Mango fruit
4. Coconut fruit
5. Silk cotton seed
6. Tridax sp.
3.2.6 describe the process and conditions necessary for germination.
Process and conditions of germination.
Types of seed germination: Hypogeal, Epigeal.
Review the process and conditions for germination of seeds in JHS syllabus.
Sow different types of seeds and identify the type of germination of each. e.g. maize(hypogeal), cowpea, groundnut/peanut (Epigeal)
3.2.7 describe vegetative (asexual) reproduction in plants.
Methods of vegetative reproduction in plants and their importance.
bring samples of propagatory materials to examine and discuss how new plants are produced from corms, setts, bulbs, rhizomes, cuttings, stolons runners,
Discuss budding and grafting.
Write word equations for aerobic and anaerobic respirations.
Outline two advantages and two disadvantages of vegetative propagation of plants.
Distinguish between budding and grafting.
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3.3.1 outline the different classes of food and describe a balanced diet.
Classes of food and food substances, their source and importance: carbohydrates, proteins, lipids, vitamins, mineral salts and water.
Balanced diet.
Review topic on classes of food and food substances from the JHS syllabus.
Test for starch, proteins and lipids in different types of foods.
Discuss the importance of food substances to the human body
Discuss the components of a balanced diet e.g. carbohydrates for energy.
Students to match the following nutrients and their functions:
i. starch
ii. protein
iii. lipids.
3.3.2 state the effects of malnutrition.
Discuss malnutrition and its effects.
Explain the following terminologies
i. balanced diet
ii. Malnutrition.
3.3.3 explain the need to fortify and enrich food.
Discuss the essence of food fortification and enrichment.
NOTE:
1. Relation between diet and certain diseases and disorders such as Night blindness, High Blood Pressure, Diabetes, Obesity, Lactose intolerance and Kwashiorkor should be stressed.
a. Determine the Body Mass Indices (B.M.I) of students and relate to health standards.
b. Importance of roughage should be included in the discussion.
3.3.4 outline the health benefits of water.
State the importance of water to the body.
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3.4.1 identify the different types of teeth in mammals and relate them to their functions.
Structure of different types of teeth in relation to their functions.
Review structure and functions of the teeth.
Identify the parts of the vertical section of a tooth.
Discuss differences in dentition in human and other mammals.
NOTE:
Relate dentition to diet.
Annotate structural parts of molar and canine teeth.
3.4.2. enumerate various ways of preventing dental problems.
Care of the teeth in humans.
Demonstrate proper ways of caring for the teeth to prevent dental problems, e.g.
a. cleaning the teeth daily
b. visiting the dentist at least twice a year
c. feeding on mineral-rich food.
3.4.3 identify the parts the digestive system of humans.
Structure and functions of the digestive system of humans.
Examine a chart or model of the digestive system of human and identify parts of the alimentary canal, the glands and organs associated with digestion.
Annotate a diagram of human digestive system on a chart or computer.
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3.5.1 define respiration and explain its importance
Respiration as a source of energy for body processes.
Discuss the meaning of respiration and how energy is released from food substances for living organisms.
NOTE:
Teacher, using controlled experiments, should demonstrate the release of heat energy and carbon dioxide during respiration of germinating seeds, small animals and yeast (fermentation of corn dough).
The human body systems work interdependently to perform a life function and sustain life.
Identify three human body systems that affect the respiratory system.
Describe how each of the three systems affects the respiratory system.
3.5.2 distinguish between aerobic and anaerobic respiration.
Discuss aerobic and anaerobic respiration.
Write word equations for aerobic and anaerobic respirations.
3.5.3 identify the organs of the respiratory system of humans and describe their functions.
Structure and functions of the respiratory system in humans.
Inhalation and exhalation.
Discuss the functions of the trachea, lungs, ribs, intercostal muscles and diaphragm.
Observe chat/video clip/animated version of respiration process in humans.
Differentiate between aerobic and anaerobic respiration.
3.5.4 enumerate some problems and disorders associated with the respiratory system in humans.
Mention and discuss briefly some problems and disorders associated with the respiratory system e.g. Lung cancer, Asthma, T.B., Whooping Cough, Pneumonia etc.
Discuss how they can be prevented and controlled.
Describe the mechanism by which air is taken in and out of the lungs in humans.
3.5.5 explain how respiratory gases are taken in and out of plants.
Discuss how respiratory gases, e.g. oxygen and carbon (IV) oxide are taken in and out of plants.
NOTE:
Cell (tissue) respiration to be mentioned as a chemical process that produces energy for life activities of organisms (glycolysis and Krebs's cycle not required).
Describe how respiratory gases enter and leave plant tissues