8th Grade Science

4/13-4/24 Learning Opportunities

1 Concept/Skill: Newton’s Laws of Motion, Digestive and Circulatory System, Germs within a classroom Activities: Reading, Application of Newton’s Laws of Motion, Viewing various body Systems & Germs within a classroom

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Supplies needed: Pencil, eyes, access to internet for part of activity

2 Concept/skill:

Activities:

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Supplies needed:

Gummy Bears, Three glasses of water, One tablespoon of salt, One tablespoon of sugar, Ruler, Calculator, Kitchen scale, Paper towels, Pen and paper, Clock or timer

3 Supplies needed: water, 2 different brands/type of water bottle

Concepts/skills: conducting a controlled experiment

Activity:

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Concept/Skill: Reading, follow directions, building model, calculate speed, cause & effect Supplies needed: Scissors, sheets of 8.5 x 11 inches of paper, optional calculator, stop watch

Activity: STEM Challenge Helicopters

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Concept/skill: Calculation of net force, balanced/unbalanced forces, reading comprehension

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Activity:

Supplies needed: pencil, possibly calculator Key/answers are located below after SpongeBob Key/answers

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Key for 3/16-4/3 Sponge Bob Genetics

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Net Force Key/answers

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3/16-4/3 Learning Opportunities

Learning Opportunities to Refresh, Review, and Reinforce

1

Concept/Skill: Concept/Skill: Reading Informational Texts, drawing information from texts, evaluating graphics and drawing graphs

Activity: Science World Directions for Connecting: To Log In:

Google ScienceWorld

Click on the login button in the top right hand corner

Click "I'm a student"

Enter code for your class: Cichowskiscience NOT JUST FOR CICHOWSKI Any student can use this login! Find the March 16th issue You can view the magazine 2 different ways:

Presentation view = like flipping through a virtual magazine. Articles are arranged on a magazine page and click to turn pages

Article view = just click on the articles you are interested in. Has options for changing the reading level and for “text to speech” where the computer reads to you.

Task 1 – Explore and read articles (20 minutes)

Flip through and read the articles that draw your attention. Task 2 – Focus in on articles and answer questions from attached worksheets.

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Science News (pg. 2-7) then answer questions on Science News worksheet

Rising Waters (pg. 8) Task 3 – Extension Activity Pick 1 article to learn more about, and do 1 of the following:

Flood Map (1 page, reading and interpreting graphics)

Dangerous Sport (2 pages, creating a graph, using a graph to answer questions)

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1. What is the most common skateboarding injury? 2. What percentage of total injuries were abrasions, contusions, or lacerations? 3. This study included 136 patients, with a total of 147 injuries. Why do you think those two

numbers are different? 4. The study included people between the age of 7 and 47. Researchers found that most of the

severe injuries, such as bone breaks and concussions, occurred in the youngest patients. What do you think caused the youngest patients to have the most severe injuries?

5. Do you think teen skateboarders should be required to use protective gear, such as helmets, knee or elbow pads or wrist guards? Why or why not? Support your claim using data from the table or circle graph.

Supplies needed: Science World Magazine (online – click here), worksheets (above or Science World Worksheets)

Cool IM going ot go help with dinner

Concept/Skill: Creating Modeling, blood flow through heart

Activity:

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2

The journey of a blood cell is out of order below. On the line

beside each step of the journey number from 1-12. Number one

is given to you, which is where this particular blood cell started

its journey.

Hi! My name is Freddy, and I am a red blood cell. Today, I will tell you the story of my life and my job in your body. Here we go!

___1__I was at the red bone marrow with all my siblings, white blood cells and the platelets. Then, I got pushed out of the red bone marrow to join the bloodstream along with many other blood cells. I got to the right atrium of the heart by traveling through the vena cava.

_____There, I got pumped through the pulmonary valve into the pulmonary artery.

_____I traveled through arteries which became smaller and smaller, until I reach body cells through the capillaries.

_____I picked up an oxygen molecule at the lung and started out again.

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_____As I dropped off the oxygen/nutrients to the body tissue, I picked up the carbon dioxide waste (which is made when body cell uses the basic source of energy, glucose to form energy).

_____I traveled through the pulmonary veins back to the heart.

______I went through the tricuspid valve to the right ventricle.

_____Then, I got pumped (more like pushed really hard) through the aortic semilunar valve to the aorta (the largest artery in the body).

_____The pulmonary artery connects all the way to the lungs.

_____In the capillaries, I delivered oxygen to the cells.

______Then, traveling through the veins I reached the superior and inferior vena cava, I came back to the right atrium. Where I start out the journey over and over again.

_____Then to the left atrium, and to the left ventricle through the bicuspid (mitral) valve.

It is indeed hard work, traveling around the entire body for just sixty seconds, and not resting. Sadly, I can’t just go straight from the left ventricle to the right ventricle because septum is separating two chambers from each other. A red blood cell like me live for about four months, and today is my last day in your circulatory system. It was nice being here and working for your body. I wish to meet you in my next life, bye.

Heart Story- Create a large chalk heart, label all the parts and practice

telling how blood travels through the heart. Use the quiz and answer

key* to check your story.

Supplies needed: Chalk, space to draw heart, computer, Pencil, Key below if you want to check your work*

3

Concept/Skill: Understanding the components of the food we eat

Activity: Body Fuel – The Difference Between Carbohydrates, Protein and Fats

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Photo Credit: floodkoff via Compfight cc

Understanding your body’s fuel system will give your players an edge during game time.

They’ll be able to make educated decisions about how their diet affects their play.

Your body has three main types of nutrients (called “macronutrients): carbohydrates,

proteins and fats.

I’m not going to go into a ton of detail about each of them.

Why not?

Because you don’t need to know everything. Too much information and you and your

players will become confused and forget it all. At least, that’s what happened to me the

first couple of times anyway. You need to know the essentials… the things that are most

important to athletes.

Here’s the essential things you need to know about each fuel source.

Carbohydrates: Your Body’s Primary Fuel Source

Carbohydrates are your body’s main fuel source.

There are two types of carbohydrates: simple and complex.

Simple carbohydrates are carbs that your body can break down into glucose and burn as

energy almost immediately. If you eat a slice of watermelon, it only takes about 20

minutes before the sugar hits your blood stream. High doses of simple sugars can cause

sugar spikes and crashes, while small doses can help give an immediate energy boost.

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Complex carbohydrates are carbs that your body needs to digest and slowly break down.

They’re converted into simple sugars over time as your body metabolizes the carbs.

Bread, rice and vegetables are examples of complex carbs.

It’s important to note that not all carbs are created equal. Though a Kit-Kat bar and a

banana are both simple carbs, the latter has far more nutrition and causes less of an insulin

spike than the Kit-Kat bar. As a rule of thumb, opt for whole foods rather than processed

foods and avoid processed sugars.

Fats: A Multi-Purpose Nutrient

Fats serve several important functions in the body. For one, they’re a store of energy.

When your body needs more energy than it has glucose, it breaks down fat. Fat also helps

your body process vitamins. The body also uses fats as a temporary storage system for

toxins, before they can be carried out of the body.

There are many different kinds of fats. The so-called “unhealthy fats” are trans-fats and

saturated fats. These tend to be found in fast foods, hydrogenated oils, baked foods, butter

and certain kinds of animal meats.

The “healthy fats” are monounsaturated fats and polyunsaturated fats. Nuts, avocados,

olives and other natural sources of fats have these kinds of healthy fats.

Proteins: Your Body’s Building Blocks

Proteins are the primary building block for your body’s tissues. The amino acid chains

form different patterns to create different kinds of tissues. Think of it like the raw

materials that your body uses to form new muscles.

Protein is generally not used as an energy source unless the body has no other option. It

uses carbohydrates first, then fats and finally breaks down muscles and uses protein if no

other options are present.

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These are the three essential building blocks to your body’s fuel system. Make sure you

have enough carbs to fuel your workout, enough proteins to build new muscles and

enough healthy fats to keep your body running smoothly.

Is there anything you consider important that I left out about each of these fuel sources?

Let me know in the comments.

– Coach Mac

Supplies needed: My Plate Link

https://www.choosemyplate.gov/eathealthy/start-simple-myplate

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Concept/Skill:

Activity: Read the provided article on nutrition labels and complete the nutrition label comparison activity.T-FOLLOW TIPS

The 20 Ultimate Tips for Finally Understanding Nutrition Labels BY OLIVIA TARANTINO

September 10, 2016

As a varsity college runner who logged an average of 50 miles a week, I rationalized that I could eat basically anything I wanted. (I mean, I was just going to burn it all off the next day anyway, right?) So, it really wasn't until I started doing indepth research for articles like ranking every chicken nugget that I spent more than two seconds glancing at the ubiquitous "Nutrition Facts" panel. And I became enthralled.

My investigation started with questions like, "What the heck is autolyzed yeast

extract?" And with every new ranking or product feature, they progressed into

"Why is there soybean oil in this soda?" and "This granola has how

much sugar?!"

During my time here, I've read through thousands of nutritional labels of foods

that range from beef jerky to canned pasta sauce. From what I've learned, I now

know that reading that little white lined box on the back of your snack is beyond

important—even if you aren't dieting. Not only does reading the Nutrition Facts

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inform you about what you're putting into your body, it can also help you learn

about nutrients and remind you to make the best nutritional choice.

If you're like "college me," this nutrition label crash course will teach you how to

navigate through the overwhelming numbers and phrases. Use these tips as your

guide, and you'll save yourself from falling prey to sneaky serving sizes, health

halos, and bad-for-you ingredients.

Calories Aren't The Only Measure of Nutrition

Shocker, right? Yes, calories matter when it comes to

losing weight, but they aren't the "end all be all." In

fact, when you choose the right calorically-dense

foods that keep you fuller longer, you'll save yourself

from those mid-day binges. Of course, the number of

calories you should be eating will both differ on

product and your diet, but here are a couple general rule-of-thumbs: Snacks

should be around 130 to 250 calories and meals can be anywhere from 300 to

600 calories. And by the way, you can ignore "Calories From Fat" because that

number will be taken off the label in 2018; the FDA found that the type of fat is

more important than the amount of it—more on that later.

Look At The Serving Size

Have you ever thought, "Wow! This entire bag is

only 50 calories!" to only realize post-snack

session that the bag really had three servings in

it? Many manufacturers intentionally label smaller

servings sizes so that the nutrition facts look

better than they really are. Always check the

serving size before you dive into a product. And

remember: serving sizes are based on actual average consumption of the

product and not ideal consumption, so don't take them to be a suggestion as to

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what you should eat. (Yes, we're talking about

that 20-ounce soda you just bought.)

Glance Through The Macronutrients

Macronutrients include fat, carbs (which also

breaks down into fiber and sugar), and protein. If

anything stands out to you—like the product

having 17 grams of fat or 25 grams of sugar—use

those numbers to help you skim the ingredient list.

For example, a cereal that has 6 grams of fat in it

is odd. You can then check the ingredients to see if that fat is from nuts (which is

good!) or is from added vegetable oils (not as good). Use the Zero Belly mantra

as your guide: "Where's my fiber? Where's my protein? And where are my

healthy fats?" Each product should provide a few grams of each.

Keep it Short

We're talking about ingredients! Keeping the

length of an ingredient list to as short as

possible will usually make it less likely that

you're eating nasty additives. Again, this tip

is just a general guide, as some snack bars

or nut mixes will contain many good-for-you

ingredients.

First Is The Worst…

Let us explain: Ingredients are listed in order of weight, or quantity. So, if the first

ingredient you see on a label is sugar, it means that your snack is made up of

more of this inflammatory additive than anything else. However, the order of

ingredients doesn't always tell the whole story. For example, often times

manufacturers use multiple types of sugar in a nutrition bar. This means they

each count as separate ingredients and can be scattered throughout the

ingredient list. But if they were to be grouped together as "added sugar," they

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could very well be listed first. For this reason,

it's best to look through the first ten or so

ingredients to get the best idea of what's in

your food.

"If You Can't Read It, Don't Eat It!"

"In the wise words of Tosca Reno,

one of the pioneers of the Eat Clean

diet, 'If you can't read it, don't eat it!'"

says Lisa Hayim, MS, RD. She tells

us, "If an ingredient sounds

complex,or like a word straight out of

chemistry class, chances are it is

added to artificially preserve the food

or sweeten it."

Limit Sugar to 10 Grams Per Serving

Hayim also shared with us her go-to guideline for

added sugar consumption: "Anything that I eat with a

label must be 10 grams of sugar or less." Remember,

she's talking about added sugars here; naturally

occurring sugars, like those found in whole fruits and

veggies, are fine because they come packed with digestion-slowing fiber. Fruit

juice, on the other hand, is one of the worst added sweeteners because it's

devoid of any fiber and is basically just straight fructose—the liver-taxing sugar.

NOTE: The updated nutrition label, which comes out in 2018, will feature an

"Added Sugar" line under "Total Carbohydrate" with a % Daily Value equivalent to

no more than 50 grams a day.

Anything Ending in -ose Is Sugar

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Do you know how many different names for sugar

are used on nutrition labels? Some people put it at

56—others put it at over 100. Manufacturers are

trying to get around the war on sugar by listing

these different code words so we don't realize how

much of the sweet stuff we're eating. The easiest

way to tell if there's sugar in your food is to look for words ending in "ose:"

sucrose, dextrose, glucose, fructose, lactose, maltose. Also look for anything with

the word "cane," "nectar," or "syrup."

"Sugar-Free" Isn't Always Best

"Sugar-Free" is just another marketing claim. It

could mean refinedsugar-free, so companies can

still use syrups or natural sweeteners like dates,

molasses, or honey. It could also mean really

free of sugar, in which case the product is using

artificial or zero-calorie sweeteners or sugar

alcohols. These non-nutritive sweeteners

(meaning they have no effect on your blood sugar and usually contain no

calories) still stimulate your taste buds so you are satisfied by that taste you

crave. We recommended steering clear of gut-harming artificial sweeteners and

minimizing intake of laxative-like sugar alcohols; natural sweeteners (like monk

fruit extract and stevia) are okay to use on occasion.

"No Artificial Sweeteners" Is Often Still Sweetened

If you see a zero next to "Sugars" and the

claim "No Artificial Sweeteners" on the

label, the company likely uses sugar

alcohols or "natural" non-nutritive

sweeteners like monk fruit extract or stevia.

This is only an issue if you know you have

stomach troubles in response to sugar

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alcohols like erythritol or xylitol or are just

trying to avoid non-nutritive sweeteners in

general.

Some Fats Are Your Friends

Fats certainly deserve a place in our diet,

but not all fats should be eaten with

abandon. Although countless studies have emerged

in the past decade absolving saturated fat of

playing a role in heart disease, the fat can still

cause inflammation and changes in cholesterol

levels. And although the nutritional guidelines call polyunsaturated fat "good,"

there are two types of polyunsaturated fat: omega-3s (the heart-healthy, anti-

inflammatory ones) and omega-6s (the inflammation-inducing, fat-storing ones).

Bottom line: Leave trans fat foods on the shelf, limit saturated fats, look to the

ingredients in regards to polyunsaturated fats, and increase monounsaturated

fats, which are the healthy fats.

But Avoid "Partially Hydrogenated Oils"

Partially hydrogenated oil was invented several decades

ago to extend the oil's shelf life. Unfortunately, these

trans fatty acids tend to turn solid once they're inside

your body, where they jam up your arteries, including

those in your brain. This man-made fat is now banned

by the FDA because it's been shown to increase the risk of heart disease (by

increasing LDL and decreasing HDL), weight gain, and stroke while diminishing

memory.

"Zero Trans Fat" Isn't Always True

Don't confuse "0 g trans fat" with being free of the artery-clogging stuff. The FDA

allows products to claim 0 grams as long as they contain less than 0.5 grams per

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serving. (Soon, however, the ingredient will

be entirely banned from foods.) That means

they can have 0.49 grams per serving and

still be labeled a no-trans-fat food.

Considering that two grams are the

absolute most you ought to consume in one

day, those fractions can quickly add up.

The easiest way to see if your snack is

soiled with the banned stuff? Look for "partially hydrogenated oil" on the

ingredient statement.

"Low Fat" Is Not Always A Good Thing

Beware of non-fat or low-fat foods. When

manufacturers take out this satiating

(and delicious) ingredient, they usually

have to replace it with either a lot of

sugar, a lot of salt, or a lot of artificial

flavors. Check your ingredient list before

buying anything with this label. In many

cases, you're better off with the regular

fat version. Example: SnackWell's Fat-Free Cookies.

Minimize Ingestion Of Vegetable Oils

Whether it's to fill up space with inexpensive

ingredients or to extend shelf life, manufacturers

often inject their products with vegetable oils such

as soy, corn, sunflower, safflower, or palm oil. And

that's a problem. These vegetable oils have a high

concentration of the inflammatory fat, omega-6, and

are low in the anti-inflammatory fat omega-3. As a result of Americans' ingestion

of products that are full of these oils, the average person has an omega-6 to

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omega-3 ratio of around 20:1 (which is very

inflammatory) when it should be 1:1. We'd

recommend reducing your intake of product with

these oils.

Non-GMO Is Only Important for Corn and Soy

If you see a product or ingredient labeled

"Non-GMO" it means the ingredients used are

not from organisms that have had their

genetic material manipulated in a lab. There's

a lot of misinformation out there about GMOs,

so hopefully we can clear things up. The

National Academy of Sciences recently

concluded in a 400-page document that there's no evidence that supports the

perception that GMOs pose any health risk.

However, the report failed to mention the fact that pesticide-resistant GMOs—

corn and soybeans—are constructed to allow farmers to spray their crops without

abandon. And other studies have found that these carcinogen-containing

pesticides are passed onto consumers. Bottom line: non-GMO foods are often

better for you if they contain corn or soy, but seeing this buzzword doesn't mean

the product is the epitome of good nutrition. Still look at the nutrition label.

Sodium Should Never—Ever—Exceed 1,000 Mg Per Serving

The Dietary Guidelines for Americans have

recently been updated to recommend each

person consume less than 2,300 mg of sodium

per day—that's down from 2,400 mg. It's not

much, but it follows the building trend that too

much sodium in our diets is taxing on our hearts,

contributing to high blood pressure and an

increased risk of stroke. It may even make us addicted to salty foods that are

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devoid of nutrients. You should aim to keep foods

and meals to 480 mg of sodium or less and

definitely no more than 1,000 mg. If you are

having a particularly salty meal, just be sure to

guzzle it down with a few glasses of water.

Fiber Is Your Friend

Typically, we recommend that you try to eat foods with

an equal amount of fiber as sugar. This is because

fiber helps to slow digestion of the sugar in your body.

That keeps blood glucose levels stable, which directly

translates to more sustained energy levels, as

opposed to ravenous hunger pangs 30 minutes after

eating.

Skip Over Marketing Claims Like "Healthy"

Gluten-free, organic, antioxidants, and GMO-free—

these are just some of the health-food

buzzwords you'll find plastered on food products on

almost every grocery store shelf. The issue is that

many of us will often purchase these seemingly

good-for-you foods when, in reality, they're covert

diet bombs. We're not saying you should write these phrases off as gimmicks, but

we'd recommend checking the nutrition label and ingredients to decide for

yourself if the product is "healthy."

Don't Worry About Cholesterol

Many Americans have maintained the false impression that eating foods with

dietary cholesterol will cause your body's cholesterol levels to increase, which

also increases your risk of heart disease. (In fact, that's why eggs are one of

the 12 "Bad" Foods That Are Now Good). In reality, new research has found that

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the cholesterol levels in our bodies are impacted

more so by the types of fats in our food—like trans

fats—and sugar, and not as much from the dietary

cholesterol content.

Supplies needed: pencil &

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Concept/Skill: Measurement, following directions, understanding properties of polymers

Activity: Making a super ball

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5

Supplies needed: Computer or scroll below and find document without computer* https://kids.nationalgeographic.com/explore/books/try-this-hub/super-ball/ Borax, cornstarch, white glue, warm water, food coloring, spoon, small container for mixing, measuring spoons

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Concept/Skill: Understand how Genetically modified food is genetically engineered Activity:

GMO foods video https://www.youtube.com/watch?v=7TmcXYp8xu4&feature=emb_title

Also a reading

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Supplies needed: computer for video and reading without video.

Concept/Skill: Constuction, model building

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7 Activity:

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Supplies needed: SEE Directions above

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Concept/Skill: Understanding a Punnett square and how it demonstrates traits of possible offspring(children)

Activity: Sponge Bob Genetics 1 & 2 *scroll down

Supplies needed: pencil, Genetic vocabulary*, scroll down

http://www.bioeyes.org/teachers/activities/inter/spongebob-genetics.pdf (documents & key)

*Activity 2 Key

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*Activity 5 without internet

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**Activity 7

Key: Circulatory/Respiratory System Quiz

Directions: Label the parts of the heart. Then draw red and blue lines with

arrows in each part of the heart showing the path of the blood cell.

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