Content Area: Health and Physical Education

 

Index: 2.1D Grade 2 CPI 2

 

Standard: 2.1 - Wellness

 

Strand: D - Diseases and Health Conditions

 

Cumulative Progress Indicator: 2 - The student will explain the difference between communicable and non-communicable diseases.

 

Grade: 2

 

Sample Activities:

 

·        BEWARE: BODY FLUIDS - One hour before the lesson, prepare a shiny red apple by cutting a small plug from it. Save the piece to be reinserted. Place several drops of red food coloring inside the apple and replace the plug so the cut is not obvious. At the beginning of the class, introduce the class to the apple (you may put a smiley face on it if you like). Be sure to hide the area previously cut. As you circulate around the room, ask if any students would like to take a bite out of this nice, juicy apple. When you finally get a volunteer, stop and show the class the inside of the apple and ask if that’s the normal appearance for an apple. Lead to the point that you can’t make a judgment based on appearances. When you look at some people, you might never know by their outward appearance that they have a disease or health condition that could be spread to others. In some cases, people don’t even know themselves if they have a disease. Draw an outline of the human body on the board and indicate the various kinds of body fluids that students might come in contact with. Talk about the kinds of injuries that might occur on the playground or bus where a student might bleed or times in class when students might spread germs through sneezes or coughs. Discuss the proper procedures when dealing with such incidents.

Variation: Invite the school nurse to speak to the class about ways students should deal with specific incidents in school that involve blood or other potentially infectious fluids. Use a series of photographs or illustrations that show a common incident. Students match an incident card with a correct
response card.

Variation: On a visit to the local hospital, healthcare providers explain the importance of hand washing, wearing gloves, and sterilizing equipment. In the lab, technicians show students cultures from an employee’s hands and objects so students can visualize bacteria.