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Level 2 Measurement Lesson

The use of real objects is encouraged, especially in the Early Years of school for a Blind or Low Vision student. The approach presented here uses everyday objects and equipment to complete a meaningful activity - cooking. Objectives described within the NZ Curriculum are targeted alongside complementary objectives taken from the Expanded Core Curriculum. Adaptive equipment is used where necessary along with alternative strategies. The activities are accessible to all students which means that the student can learn alongside their peers.

Important: Check with student records for food allergies

Lesson One: Temperature

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The New Zealand Curriculum
  • The student(s) should learn about the temperature of different materials
  • The student(s) should learn how to use the necessary equipment to measure temperature
  • The student(s) should learn about the units used to measure temperature

Expanded Core Curriculum

  • The student should learn to use organizational skills in their work space
  • Use appropriate pouring strategies
  • Learn to prepare some foods.

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Establish what the student(s) already know about temperature and how to measure it. Ask for suggestions as to why being able to measure temperature might be useful. Ensure that you are familiar with the students ability to perform tasks such as pouring and measuring before you begin this lesson.

Berry Smoothy

The following equipment and ingredients listed in the Table will be needed:

Ingredients Regular Equipment Alternative Equipment
Yoghurt Set of Measuring Cups Computer (with suitable software and Switch)
Milk Jug Non slip mat and tray
Berries - frozen Hand Blender Talking thermometer
Cold water Glass/Beaker Tactile ruler and measure tape
Hot/Warm water Recording material (pen and paper) Braille/audio recording device

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The student(s) will begin by making a prediction about the temperature of a) themselves b) a berry smoothy and c) a glass of water. The student(s) will then follow a set of instructions delivered in an audio format describing some basic cooking procedures. They will need to locate and organize ingredients and equipment dividing their work space into a left and right half (they have measuring equipment to explore this idea). When the recipe has been completed the student(s) will take part in measuring and recording the temperature of the three named objects. An example of a cooking program (this one was made using [Clicker 5] but alternative software that could be used would be [SwitchIt Maker] or Powerpoint) can be seen here: [Berry Smoothy]

Important: Always look for the point of learning - for example use different length spoons: 1) Acknowledge it 2) discuss it 3) measure them

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What have we learnt about the temperature of different materials. How can we describe the temperature of things?

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Student(s) should complete a copy of the following table. They need to suggest 5 objects that would be hotter than you, 5 that would be colder and 5 that would be the same temperature as themselves.

Number Objects with a higher temperature Objects with the same temperature Objects with a lower temperature