Lesson Notes By Weeks and Term - Senior Secondary 1
Sense organs II
Sense organs II
TERM – 1ST TERM
WEEK FIVE
Class: Senior Secondary School 1
Age: 15 years
Duration: 40 minutes of 5 periods each
Date:
Subject: HEALTH EDUCATION
Topic: SENSE ORGANS II
SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to
I.) Describe the sense of taste and gustation
II.) Describe the sense of smell and olfaction
INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source
INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,
INSTRUCTIONAL PROCEDURES
PERIOD 1-2
|
PRESENTATION |
TEACHER’S ACTIVITY |
STUDENT’S ACTIVITY |
|
STEP 1 INTRODUCTION |
The teacher describes the tongue as a sense organs for taste and explains how it work. |
Students listens attentively to the teacher |
|
STEP 2 EXPLANATION |
Teacher discuss the sense of smell and olfaction. |
Students exhibit attentiveness and active engagement |
|
STEP 3 NOTE TAKING |
The teacher writes a summarized note on the board |
The students copy the note in their books |
NOTE
SENSE ORGANS II
Tongue (Taste and Gustation)
The tongue is the primary organ of taste, responsible for detecting and interpreting different flavors or tastes. It is composed of muscle tissue covered with mucous membrane and contains thousands of taste buds, which are specialized sensory organs for taste perception.
- The taste buds are located primarily on the surface of papillae, small projections on the tongue, as well as on the roof of the mouth and the throat.
- Taste buds contain taste receptor cells that detect five primary taste sensations: sweet, salty, sour, bitter, and umami (savory).
- When food or liquid comes into contact with the taste buds, chemicals in the food stimulate the taste receptors, sending signals to the brain via the facial, glossopharyngeal, and vagus nerves.
- The brain processes these signals, allowing us to perceive and differentiate between various flavors and tastes, which plays a crucial role in our enjoyment of food and drink.
Nose (Smell and Olfaction)
The nose is the primary organ of smell, responsible for detecting and interpreting odors or scents from the surrounding environment. It consists of external structures, including the nostrils (nares), nasal cavity, and olfactory epithelium.
- The olfactory epithelium is a specialized tissue located in the upper part of the nasal cavity, containing millions of olfactory receptor cells.
- Olfactory receptor cells have hair-like structures called cilia that extend into the mucus lining of the nasal cavity and are sensitive to airborne odor molecules.
- When we inhale, odor molecules in the air bind to the cilia of olfactory receptor cells, triggering electrical signals that are transmitted to the olfactory bulb at the base of the brain.
- The olfactory bulb processes these signals and sends them to higher brain regions, where they are interpreted as specific odors or scents.
Basically, the sense of smell is closely linked to our sense of taste, and together they contribute to the overall flavor perception of food and beverages. Smell also plays a crucial role in triggering memories and emotions.
EVALUATION: 1. Explain how the tongue works
CLASSWORK: As in evaluation
CONCLUSION: The teacher commends the students positively