Description:In this activity, students will practice how to describe their emotions about ...
Description:In this activity, students will practice how to describe their emotions about something, they will be shown multiple pictures, and they will describe their feelings when seeing the pictures. They will also practice what to say when visiting someone sick. Can-Do Statements:I can describe my feelings in Arabic.I can understand and use the phrases of emotions for either feminine or masculine.I can use the appropriate phrase with someone sick.
How can you tell if harmful bacteria are in your food or ...
How can you tell if harmful bacteria are in your food or water that might make you sick? What you eat or drink can be contaminated with bacteria, viruses, parasites and toxins—pathogens that can be harmful or even fatal. Students learn which contaminants have the greatest health risks and how they enter the food supply. While food supply contaminants can be identified from cultures grown in labs, bioengineers are creating technologies to make the detection of contaminated food quicker, easier and more effective.
Students will be able to recount events that have happened to them ...
Students will be able to recount events that have happened to them using vocabulary about health and body parts. Students will learn to discuss injuries, illness, and medical related events. Students will also learn more about insurance and medical costs.
Students will be able to recount events that have happened to them ...
Students will be able to recount events that have happened to them using vocabulary about health and body parts. Students will learn to discuss injuries, illness, and medical related events. Students will also learn more about insurance and medical costs.
How can you tell if harmful bacteria are growing in your food? ...
How can you tell if harmful bacteria are growing in your food? Students learn to culture bacteria in order to examine ground meat and bagged salad samples, looking for common foodborne bacteria such as E. coli or salmonella. After 2-7 days of incubation, they observe and identify the resulting bacteria. Based on their first-hand experiences conducting this conventional biological culturing process, they consider its suitability in meeting society's need for ongoing detection of harmful bacteria in its food supply, leading them to see the need for bioengineering inventions for rapid response bio-detection systems.
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