Class: Primary Two
Term: first Term
Subject: Basic Science and Technology
Curriculum Theme: Basic Science
Previous Lesson: The Sense of Smell, Nose
Topic: The Sense of Taste
Content/Learning Area: What is the Sense of Taste?, The Tongue, The Four Main types of Taste
Time Allocation: 40 minutes

Performance Objectives

By the end of the lesson, pupils should be able to:

Cognitive Domain:

1. Identify the four main tastes.
2. Explain the role of the tongue in tasting.
3. Describe how taste helps us identify different foods.

Affective Domain:

1. Show interest in learning about the sense of taste.

Psychomotor Domain:

1. Participate actively in class discussions.

Social Domain:

1. Work cooperatively with classmates.

Reference Materials

9 – Years Basic Education Curriculum
Abuja educational Resource Center Scheme of Work
NAPPS National Unified Scheme of Work
Online Facts
Relevant textbooks

Instructional Materials

To deliver this lesson, the teacher will use the following materials:

Whiteboard or chart paper
Markers or crayons
pictures of the tongue and taste buds
Samples of sweet, sour, salty, and bitter foods (optional)

Rationale for the Lesson

Understanding the sense of taste is crucial for appreciating food and making healthy choices. This lesson lays the foundation for future learning about the human body and its functions.

Prerequisite/Previous Knowledge

Pupils should have a basic understanding of the five senses.

Lesson Content

What is the Sense of taste?

Our sense of taste lets us know the flavors of food and drinks. It’s one of our five senses, along with sight, smell, touch, and hearing. The tongue is the main organ for taste.

The Tongue

The tongue is a muscular organ in our mouth. It helps us chew,swallow,and speak,but most importantly,it helps us taste! The tongue has tiny bumps called taste buds. These taste buds have special cells that detect different tastes. The tongue is a muscular organ located in our mouth.

The four Main Types of taste

There are four main types of taste that our tongue can detect:

These include:

Sweet: Sweet tastes come from sugars and carbohydrates. examples include candy, fruits, and desserts like ice cream and cake.
Sour: Sour tastes come from acids. Examples include lemons, vinegar, and yogurt, as well as unripe mangoes and tamarind.
Salty: Salty tastes come from salts. Examples include table salt,pretzels,and chips,as well as salted groundnuts and suya.
Bitter: Bitter tastes come from alkaloids. examples include coffee, dark chocolate, and some vegetables, such as bitter leaf and unripe plantain.

Different parts of the tongue are more sensitive to certain tastes. Such as, the tip of the tongue is most sensitive to sweet tastes, while the back of the tongue is most sensitive to bitter tastes. There are four main types of taste. The tongue has tiny bumps called taste buds.

Teaching Methods

To deliver this lesson,‌ ⁤the teacher will⁤ adopt⁤ the following methods: Discussion, Question and answer, Visual aids.

Instructional Procedures

To deliver this lesson, the teacher will adopt the following steps:

Step 1: Introduction

Time: 5 minutes
Teaching Skill: Set Induction
Teacher’s Activity: Ask pupils what they had for breakfast and how they knew what it tasted like.
Pupils’ Activity: Respond to the teacher’s questions.

Step 2: Description of key Concepts

Time: 15 minutes
Teaching Skill: Explaining
Teacher’s Activity: Explain the sense of taste and the role of the tongue and taste buds.
Pupils’ Activity: listen attentively and ask questions.

Step 3: Presentation/Guided Practice

Time: 10 minutes
Teaching Skill: Demonstrating
Teacher’s Activity: Show pictures of the tongue and taste buds.If possible,provide samples of different tastes for pupils to identify.
Pupils’ Activity: Observe the pictures and identify the tastes (if samples are provided).

Step 4: Self-reliant Practice

Time: 5 minutes
Teaching Skill: Monitoring
Teacher’s Activity: Allow pupils to answer the evaluation questions individually.
Pupils’ Activity: answer the evaluation questions.

Step 5: Note-Taking

Time: 2 minutes
Teaching Skill: guiding
Teacher’s Activity: Guide pupils in taking notes on the main points of the lesson.
Pupils’ Activity: Take notes.

Step 6: Evaluation/Review

time: 3 minutes
Teaching skill: Assessing
Teacher’s Activity: Review the answers to the evaluation questions.
pupils’ Activity: Participate in the review.

Objective-aligned checks:

Identify the four main tastes.
Explain the role of the tongue in tasting.
Describe how taste helps us identify different foods.

step 7: Conclusion

Time: 2 minutes
Teaching Skill: Summarizing
Teacher’s Activity: Summarize the main points of the lesson and assign homework.
Pupils’ Activity: Listen to the summary and note the homework assignment.

Lesson Keywords

Taste – The ability to perceive flavors in food and drinks.
Tongue – The muscular organ in the mouth responsible for taste.
Taste buds – Sensory receptors on the tongue that detect different tastes.
Sweet – One of the four basic tastes, associated with sugars.
Sour – One of the four basic tastes, associated with acids.
Salty – One of the four basic tastes, associated with salts.
Bitter – One of the four basic tastes,associated with alkaloids.

Lesson Evaluation

To evaluate the learning, the teacher asks pupils to:

What are the four basic tastes?
How does taste help us identify different foods?
What are taste buds?
Why is it significant to have a sense of taste?

Assignment/Homework

Draw a picture of the tongue and label the different taste areas.
List three examples of foods that have each of the four basic tastes.

Differentiation

For slower learners: Provide one-on-one assistance and use simpler language.
For advanced learners: Encourage them to research further into the science of taste and how it relates to smell.
For visual/auditory/kinesthetic learners: Use visual aids,verbal explanations,and hands-on activities like tasting different foods.

Note for Teachers

Ensure to have all materials prepared in advance. If providing food samples,be mindful of any allergies pupils may have. Encourage active participation and make the lesson interactive.