Seed Badge Report
This badge was created to help introduce Cai to a lot of basic science concepts, such as life cycles, experimentation and observation. The study also incorporated other areas such as life skills, history, the environment and cultural studies.
Cai was enthusiastic, and I particularly was pleased with his intelligent questions and the pleasure he took in learning and relating things to his study.
Learning Overview
- the parts of seeds, such as shell and plant embryo
- different kinds of seeds
- the needs of seeds (water, air, light)
- the life cycle of seed plant, from seed dispersal to germination to mature growth and production of new seeds
- identifying different kinds of seeds in the garden and outdoors, in the Australian museum and in the pantry
- basic understanding of photosynthesis
- basic understanding of plant life in the food chain, especially in human nutrition
- the uses of seeds as food and flavouring
- researching what is and is not a seed
Learning Activities
- growing rye grass from seeds, and photographing the growing process
- “seed hunts” in the garden and pantry
- cutting open fruits and vegetables to find the seeds
- checking online if confusing items (e.g. lentils and sweetcorn and peanuts) are seeds
- tasting and comparing edible seeds
- talking about the importance of seeds of many types in our diet, and food production using seeds
- watching learning videos about seeds
- dissecting different kinds of seeds (pine nuts, apple seeds and nectarine kernels) to find component parts
- playing an educational app (Magical Seeds) about seed dispersal, germination and plant life cycle for several kinds of seeds, from coconut to peas
- grinding grain to flour
- cooking with various seeds
- experimenting with trying to germinate several seeds from the cupboard, and learning about irradiation
- visiting the Australian Museum to see the traditional indigenous foods section, and learning about how important seeds are to Aboriginal hunter-gatherer diets
- learning about how weather and seasons affect plant growth
- exploring properties of seeds, for example by soaking basil seeds
Relevant Australian Curriculum Areas (Foundation and Year 1)
Biological Sciences
- identifying the needs of humans such as warmth, food and water, using students’ own experiences
- recognising the needs of living things in a range of situations such as pets at home, plants in the garden or plants and animals in bushland
- comparing the needs of plants and animals
- identifying common features of plants such as leaves and roots
- describing the use of plant parts for particular purposes such as making food and obtaining water
- Living things live in different places where their needs are met
Earth and Space Sciences
- Daily and seasonal changes in our environment affect everyday life
- Observable changes occur in the sky and landscape
Science as a Human Endeavour
- Science involves observing, asking questions about, and describing changes in, objects and events
- People use science in their daily lives, including when caring for their environment and living things
Science Inquiry Skills
- Pose and respond to questions about familiar objects and events
- Participate in guided investigations and make observations using the senses
- Engage in discussions about observations and represent ideas
- Share observations and ideas
- Use informal measurements to collect and record observations, using digital technologies as appropriate
Aboriginal and Torres Strait Islander Histories and Cultures
Aboriginal and Torres Strait Islander Peoples have longstanding scientific knowledge traditions and developed knowledge about the world by:
• observation, using all the senses
• prediction and hypothesis
• testing (trial and error)
• making generalisations within specific contexts such as the use of food, natural materials, navigation and sustainability of the environment.
Contributing to healthy and active communities
- Participate in play that promotes engagement with outdoor settings and the natural environment
Other Learning Areas
- cooking, nutrition and food preparation
