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PYP Exhibition, AKSD, Group-8
Transcript of PYP Exhibition, AKSD, Group-8
Connection MAIN CENTRAL IDEA:
COOPERATION BRINGS CHANGE TO THE COMMUNITY OUR CENTRAL IDEA:
WORKING TOGETHER REDUCES THE HAZARDS OF FOOD ADULTERATION LINES OF INQUIRY:
WAYS OF FOOD ADULTERATION
REASONS OF FOOD ADULTERATION
EFFECTS ON THE COMMUNITY
ROLES AND RESPONSIBILITIES OF ORGANIZATIONS AND PEOPLE. THEME: HOW WE ORGANIZE OURSELVES MAIN LINES OF INQUIRY: TASK ONE: TASK TWO: We also did a ven-diagram in group to asses the group prior knowledge on chemical used in food. Firstly we made a Y chart individually to our own prior knowledge on chemical used in food. We made a KWL log to record what we know , what we want to know and what we have learnt. We will maintain this log through out our exhibition. FINDING OUT TASK ONE: To gain knowledge on the topic we had a reading session so we could get a basic idea on our issue. TASK TWO: We went on a field trip to kushol center to know how food and vegetable retailers are facing the food adulteration issue and to know their perspective about food adulteration. Sorting out TASK ONE: TASK THREE: We also did research works by collecting information from different resources focusing on the ways, reasons and effects of food adulteration in our community. We presented our research on the ways and the reasons of food adulteration through different MI. TASK ONE: TASK TWO: TASK THREE: For Making Connection with Maths we did Bar graphs and Pie Charts . We mainly did works related to the effects of food adulteration and their impacts on our lives. For making connection with Bengali we did made poems and editorial letters to aware people. And at the last for Making Connection with English we wrote an autobiography on "My life as a food". And we also wrote a play script on food adulteration. Going Further FOOD
ADULTERATION THROUGH EXHIBITION WE FACED MANY CHALLENGES WHICH HAS DISRUPTED
US IN MANY WAYS. SUCH AS HARTALS STRIKES ,DISASTER, LOSS OF GROUP COOPERATION AND MISMANAGEMENT. As we faced many obstacles in our way we also came up with solutions to still stay connected. We mainly used Skype and Edmodo. We did our research on the 4th line of inquiry which was mainly focusing on roles and responsibilities of local and global organizations. We presented our understanding on the roles and responsibilities of local organizations. TASK FOUR: TAKING
ACTION TASK ONE: TASK TWO: We made leaflets and posters which we gave to the parents so we could aware them about this burning but quiet unnoticed issue. We also found another way to aware people and this time was in a massive scale. So we wrote an editorial letter in Bangla which we have sent to REFLECTION We have journals to write reflections. We updated them every day . And we will be continuing this till the end of our exhibition. TASK THREE: SOLUTIONS OUR GROUP!! BEHIND THE SCENES TASK TWO: We used different MI to present our understanding on the effects of food adulteration. TASK THREE: We had a debate on the positive and the negative effects of food adulteration We made charts focusing on the roles and responsibilities of people working for food safety Sadia Haque Tithi Our mentor: Mahdiyah
Naim Murad Naba Maryam Mashiyhat Nawal Abeed Moahimin Shams Haque Rian Ahmed TASK TWO: We went on a field trip to a local grocery store which took it's own initiative in retailing organic food. Group Conversations We all had many conversations during the exhibition for planning and for discussing on different issues. Mentor Sessions Our mentor has joined us in planning sessions to give ideas and to also see our progress.Besides that She has seen our presentations and has also given feedback on our lacking. Fun Times THANK YOU!! TASK ONE: TASK FOUR: We individually conducted experiments to if the food we are having in our daily life is adulterated. TASK ONE: TASK THREE: TASK FOUR: We presented our learning on the responsibilities of global organizations in reducing food adulteration through different MI. In Exhibition every day was a fun day. Every day we had something interesting going on.