, PLEASE USE THIS DOCUMENT AS A GUIDE ONLY
QUESTION 1
1.1. Demonstrate the importance of teaching science and technology in Grade R.
Teaching science and technology in Grade R is crucial for several reasons. Firstly, it fosters natural
curiosity and inquiry-based learning. Young children are inherently curious about the world around
them, and introducing basic scientific concepts allows them to explore, ask questions, and seek
explanations, thereby developing critical thinking skills from an early age (Harlan & Rivkin, 2012).
It builds foundational process skills such as observing, comparing, classifying, and predicting, which
are essential for later academic learning across all subjects. Early exposure to technology (e.g.,
simple tools, wheels, ramps) helps learners understand cause and effect and problem-solving. Finally,
teaching these subjects in a playful, hands-on manner promotes positive attitudes towards science
and technology, countering potential anxieties and encouraging lifelong learning (Eshach & Fried,
2005).
1.2. Distinguish between manmade and natural materials.
Natural materials are substances that occur in nature without human intervention. Examples
include wood, sand, stones, water, leaves, and wool.
Manmade materials (or synthetic materials) are substances that are produced by humans
through industrial or chemical processes, often using natural materials as a base. Examples
include plastic, glass, paper, metal, and fabric like nylon.
1.3. Identify Four (4) food science activities that you can teach Grade R learners.
Sink or Float with Fruits and Vegetables: Testing whether different fruits (e.g., orange, apple)
and vegetables (e.g., potato, tomato) sink or float in water.
Bread and the Five Senses: Observing, touching, smelling, and tasting different types of bread
(e.g., white, brown, seeded).
Melting Magic: Observing which solid food items (e.g., butter, chocolate, ice cube) melt when
placed in the sun or near a warm (safe) source.
Mixing and Changing Colours: Mixing primary-coloured food solutions (e.g., red and yellow
food colouring in water or yoghurt) to create secondary colours.
QUESTION 1
1.1. Demonstrate the importance of teaching science and technology in Grade R.
Teaching science and technology in Grade R is crucial for several reasons. Firstly, it fosters natural
curiosity and inquiry-based learning. Young children are inherently curious about the world around
them, and introducing basic scientific concepts allows them to explore, ask questions, and seek
explanations, thereby developing critical thinking skills from an early age (Harlan & Rivkin, 2012).
It builds foundational process skills such as observing, comparing, classifying, and predicting, which
are essential for later academic learning across all subjects. Early exposure to technology (e.g.,
simple tools, wheels, ramps) helps learners understand cause and effect and problem-solving. Finally,
teaching these subjects in a playful, hands-on manner promotes positive attitudes towards science
and technology, countering potential anxieties and encouraging lifelong learning (Eshach & Fried,
2005).
1.2. Distinguish between manmade and natural materials.
Natural materials are substances that occur in nature without human intervention. Examples
include wood, sand, stones, water, leaves, and wool.
Manmade materials (or synthetic materials) are substances that are produced by humans
through industrial or chemical processes, often using natural materials as a base. Examples
include plastic, glass, paper, metal, and fabric like nylon.
1.3. Identify Four (4) food science activities that you can teach Grade R learners.
Sink or Float with Fruits and Vegetables: Testing whether different fruits (e.g., orange, apple)
and vegetables (e.g., potato, tomato) sink or float in water.
Bread and the Five Senses: Observing, touching, smelling, and tasting different types of bread
(e.g., white, brown, seeded).
Melting Magic: Observing which solid food items (e.g., butter, chocolate, ice cube) melt when
placed in the sun or near a warm (safe) source.
Mixing and Changing Colours: Mixing primary-coloured food solutions (e.g., red and yellow
food colouring in water or yoghurt) to create secondary colours.
