RWEL 111 ASSIGNMENT 1

STUDENT NO: 39175804

GRADE R DIPLOMA

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TABLE OF CONTENTS

Material used ……………………………………………………………………. 3

Cards and different parts of the puppet…………………………………….. 3 - 6

The puppet ……………………………………………………………………….. 6

Accident report…………………………………………………………………… 7

Precautions to ensure fire safety in the class……………………………….8

Healthy food for Children………………………………………………………..8 - 12

Lesson plan: Exploring nuts……………………………………………………13 – 14

Communicable diseases…………………………………………………………14 -15

Health risk associated with obesity in children………………………………15

Rubric ………………………………………………………………………………16

BIbliography……………………………………………………….,,,,,16

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 1.1

Material used

Cards and different parts of the puppet.

Card 1

Skull ( support and Protective)

The skull is both structurally supportive and protective. The skull will harden and fuse through development
to protect its inner contents: the cerebrum, cerebellum, brainstem, and orbits.
The skull supports tendinous muscle attachments and allows neurovascular passage between intracranial and
extracranial anatomy

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 Card 2

Spinal cord ( movement)

It controls all voluntary movement, such as speech and walking, and involuntary movements, such
as blinking and breathing

Card 3

Pelvis (joints)
The pelvis consists of the right and left hip bones, each formed by the union of the pubis, ischium,
and ilium bones, together with the midline sacrum and coccyx. Anteriorly, the hip bones meet to form
the pubic symphysis. Posteriorly, the hip bones unite with the sacrum to form the sacroiliac joints.

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 Card 4

Leg ( Support and movement)

it comprises two bones: the tibia and the fibula. The role of these two bones is to provide stability and
support to the rest of the body, and through articulations with the femur and foot/ankle and the
muscles attached to these bones, provide mobility and the ability to ambulate in an upright position.

Card 5

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Forearm (movement)
The muscles of the forearm or antebrachium work together to move the elbow, forearm, wrist, and
digits of the hand. They fall into two categories: intrinsic and extrinsic muscles. The intrinsic muscles
function to move the forearm by pronating and supinating the radius and ulna.

The Puppet

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1.2 Factors that contribute to healthy bones and bone density

Vitamin D and a balanced level of protein help maintain healthy bones.

Vitamin D is essential to sustaining healthy bones. Being active or
exercising, eating calcium rich foods, getting enough vitamin D, stopping
smoking and limiting alcohol.

2. accident report

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3. FIVE PRECAUTIONS TO ENSURE FIRE SAFETY IN THE CLASS

• Install and Maintain Fire Alarms - Ensure that the classroom is equipped with
functioning fire alarms and regularly test and maintain them to ensure they are in
working order.

• Implement Fire Drills - Conduct regular fire drills to familiarize students and staff
with evacuation procedures and the location of emergency exits.

• Keep Exits Clear - Maintain clear pathways to all emergency exits and ensure that
they are easily accessible at all times.

• Fire Extinguisher Accessibility - Ensure that fire extinguishers are readily

accessible and that staff and students are trained in their proper use.

• Electrical Safety - Regularly inspect and maintain electrical equipment to prevent

potential fire hazards, and educate students about the safe use of electrical devices.

4. HEALTHY FOOD FOR CHILDREN

CARD 1 INTRODUCTION

Healthy snacks are those that have health boosting ingredients that are good for your
body. Healthy snacks are designed to Boost energy and give you the fuel you need to
keep going through your day without creating a frustrating sugar crash, Provide
healthy fuel, Help keep blood sugar levels even throughout the day, preventing highs
and lows, Offer great nutrition.

Example of Healthy snack Include BANANA BREAD

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CARD 2 INGREDIENTS

INGREDIENT PICTURE

FLOUR

BAKING POWDER

SALT

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CINNAMON

BANANA

EGGS

OIL

WHITE SUGAR

VANILLA

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 BUTTER

CARD 3 Step 1 - Gathering Ingredients

In this step the children are gathering the ingredients which are going to be used to
prepare the healthy snack (Banana bread)

CARD 4 Step 2 - Preparing the Snack

Method of preparing banana bread

1. Mix sugar and ¼ cup of butter

2. Add 2 eggs and ¼ cup of milk
3. Add banana and 1 tablepoon of vanilla
4. Mix in dry ingredients

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 5. Mix well, pour batter into a greased loaf pan or muffin pan
6. Bake for about 30 - 35 minutes
7. Your snack is ready to be served

Card 5 Enjoying the Snack

Healthy snacks help manage kid’s hunger and boost nutritions. Snacks can keep them
from getting so hungry that they get cranky. Snacks may help prevent overeating at
meals

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LESSON PLAN: EXPLORING NUTS

Objective

The objective of this lesson is to explore the characteristics, uses, and nutritional value
of a specific nut or grain commonly available or grown in the region. Children will learn
about and explore nuts

Concept Nuts are dry, single-seeded fruits that have high oil content

Materials

• Samples of the chosen nut

• Pictures or diagrams of the plant and its growth stages

• Nutritional information about the nut or grain

• Cooking or preparation equipment if applicable

• Worksheets or activity sheets

Introduction

• Begin by discussing the importance of nuts or in the region's culture and

cuisine.

• Show pictures or diagrams of the plant and its growth stages to provide context.

Exploration Activity

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 • Sensory Exploration: Allow learners to touch, smell, and observe the physical
characteristics of the nut or grain.

• Testing Activity: Provide samples of the nut for learners to taste and discuss
its flavor and texture.

• Nutritional Analysis: Present nutritional information about the nut discussing

its health benefits and uses in cooking.

Hands-On Activity

• Cooking or Preparation Demonstration: If applicable, demonstrate a simple

recipe or preparation method using the nut.

• Student Participation: Encourage learners to participate in the cooking or

preparation process.

Assessment

• Worksheet: Distribute a worksheet or activity sheet with questions about the

nut, its uses and nutritional value.

• Discussion: Engage learners in a discussion about their experiences and new

knowledge gained from the activity.

Conclusion

• Summarize the key points about the nut explored during the lesson.

• Encourage learners to continue exploring and incorporating nuts into their diets.

By following this lesson plan, learners will gain a deeper understanding of the chosen
nut, its cultural significance, and its potential uses in cooking and nutrition. This lesson
plan aims to provide a comprehensive understanding of nuts incorporating sensory
exploration, nutritional education, and cultural significance

6.

COMMUNICABLE DISEASES

Practices I would implement to prevent or minimize the spread of infections

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 • Implement regular handwashing breaks, especially before and after meals, and
after using the restroom.

• Encourage the use of hand sanitizers with at least 60% alcohol content.

• Ensure proper ventilation in the classroom by opening windows and doors when
possible.

• Regularly clean and disinfect frequently-touched surfaces such as desks,

chairs, and door handles.

• Encourage students and staff to stay home when feeling unwell and to seek
medical advice if experiencing symptoms of illness.

• Promote respiratory hygiene by covering coughs and sneezes with a tissue or

the elbow, and providing tissues and no-touch disposal receptacles.

• Maintain physical distancing to the extent possible within the classroom setting.

• Consider staggered schedules or hybrid learning models to reduce the number

of students in the classroom at one time.

• Provide clear communication to students, staff, and parents about the

importance of these practices in preventing the spread of infection.

7.

HEALTH RISK ASSOCIATED WITH OBESITY IN CHILDREN

• High blood pressure

• Diabetes
• Breathing problems such as asthma
• High cholesterol which are risk factors for heart disease
• Sleep apnoea

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Rubric

RWEL 111 Marking Scheme 2024

Q Assignment Max Student Comments on mistakes in

Criteria mark mark assignment
1. Human Skeleton 20 □ Pictures of puppet not
1.1 Puppet 15) included
□ Flash cards not included
1.2 Five factors that □ Gr R font not used
contribute to bone density □ Factors not explained with
(5) examples
2 Accident report 10 □ Accident not well explained
□ Report form unpractical/
vague
3 Precautions to ensure 5 □ Lack practical application
Fire Safety □ Ways not practical
4 Step by step cards for a 20 □ Recipe unpractical/ not
healthy snack during a healthy
make and bake activity □ Not 5 cards included
□ No flash cards included
□ Gr R font not used
5 Exploring nuts/grains 20 □ Some important steps
omitted
□ Lacks initiative &
improvising
6 Communicable Diseases 10 □ Practices not practical
□ Explanation vague/
inadequate
7 Health risks 5
□ Risk not applicable
Technical aspects 10 □ Not typed
□ No Table of Contents
□ No / wrong referencing
□ No / wrong Bibliography
□ Rubric not included
TOTAL 100

BIBLIOGRAPHY

➢ www.atfsolutions.com
➢ www.mayoclinic.org
➢ www.learningherenthere.com
➢ www.health.harvard.edu
➢ www.cdc.gov..>obesity>basics>consequences

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