Transcript: Example: A child is able to visually identify this as "sand". At the sensory table, the child can now also feel the sand to identify it. Kids are either playing at the sensory table with each other (communicating back and forth) or next to one other. Social/Emotional Materials Set a table outside for the flowers/vases to sit on. This way they'll get plenty of sunlight. (Has to be outside rather than by a window because the windows are too high up for the kids to examine the flowers properly) Sensory: Science: Children will see overtime that the color of dye that they added to their water will appear on the flower petals. Language/Communication plastic vases white flowers color dye time sunny area The sensory bucket has to be on a table that is accessible from all sides. (This way kids can play without the worry of crowding.) (depends on each science activity) Fine motor: Children use small muscles in their fingers to grip the shovels (or other utensils) Children use small muscles in their hands to feel different substances (sand, bubbles, shaving cream, etc.) 3 Children per vase/flower This will not only cut back on how many vases we need to buy, but the kids can work together in groups Physical Learning Outcome/Skills for Each Domain (Example Lab: Flower Color Absorption) Children can match the name of the material to the feeling of the material. Receptive: Understanding what their teacher is saying. (The teacher will be describing how the flower petals change color) Expressive: Children will get excited and express to their friends/parent/etc. how much they like the experiment = Cognitive + Language/Communication Sensory: Science: Arrangement Fine Motor: Children grasp the flower to put in the vase. Children squeeze the food dye into the water Physical Social/Emotional By: Michelle, Mona, and Brianna Cognitive Sensory: Science: For example: Child 1 asks asks Child 2 to help him scoop the sand. Child 2 understands what is being asked, and responds accordingly. Sensory and Science Centers Children can communicate back and forth, giving each of the kids opportunity to: -Express what they want to say (Expressive) -Understand what their friend is saying (Receptive) sensory table Squishy Baff sand bath bubbles shaving cream shovels cups food dye
Transcript: You are born with a dislike of sour and bitter because those are the tastes of poisonous foods. Food tastes bad because it is new, other than fruits that we have a instinct to like we have to grow to like every other food. If something tastes new you will not like it, but if is similar to something familiar than you will like it. Knowing about taste and flavor can help you while you are eating, because you will know what a food will taste like even before you put it in your mouth because of your other senses. Smell is 95% of flavor which is why you can not taste well when you have a cold. Why do you dislike some food? What is taste? Genetics play a surprisingly small role in what you like and dislike. Most people think of flavor as just in the mouth and only uses you taste sense, but there is so much more to flavor. Sensory Science What is the difference, or is there a difference. Throughout this mind map I will explain the science behind the senses that make up flavor. All of these can help with cooking and tasting. Flavor Vs. Taste Flavor is a combination of all of the senses that creates a sensation like taste, but more complex. What is flavor? Taste has five components. Flavor can also be affect by memory of the food. Why is it important Taste is more a survival system because you can taste the sugar in fruit and determine whether something is edible or not. The science behind Taste and Flavor Knowing about flavor can help you when you are cooking because you will know how to please the people you are cooking for.
Transcript: Go on Exchange present your country abroad Work with different mentalities Diversity Explore different cultures Be a Member Develop your skills Have an impact Enrich your knowledge AIESEC Be a Leader Lead your team Achieve your vision Coach others Be a mentor EXPERIENCE YOUR AIESEC JOURNEY Gives you a great experience
Transcript: Sensory Presented by MS.BONNIE & MS.NAGHELY Infants Infants SUBTOPIC 1 5 senses Taste, Sound, Touch, Smell, Sight How? How? Smell: scent bottles for babies , make sure to use safe bottles or containers that will not harm babies : filled with basil , lemon, lavander ( natural scents) Touch: rice jumping ( baby in bouncer with rice on their feet) Taste/touch : yogurt painting with food coloring and plain yogurt. sight : Balloon kicking ( baby laying down with a helium balloon tied to foot and they watch as they are able to control it sound: Shakey blocks ( little cube containers sealed with beans) PICTURES PICTURES Toddlers Toddlers keeping in mind that sensory is not limited to a bin. Taste: cornstarch and yogurt silly putty. Sound: instruments (bells drums Touch: Pretend snow (2 cups baking soda, 1/2 cup water, and glitter in a small bowl) or Real snow when available Smell:Cinnamon scented Rice sight: sensory bottles ( heavy liquids vs light flowing items) 5 senses rule 5 senses rule Pictures Pictures Preschool/ Pre-K Preschool/ Pre-K Flip your perception of sensory Taste/Smell: cooking activities such ( banana bread, cookies, butter) Sound: Making rain sticks (also great science :Gravity) Touch: let them create with water ( let them make soup, a car wash, a bath for animals or babies) water beads are fun too. Smell: apples/vinegar/vanilla/ cinnamon in jars ( let it be an area to explore at any time. Sight: use mirrors with dry erase markers to draw themselves use the world around you ( snow, leaves, dirt) 5 Senses Advanced 5 Senses Advanced Pictures Pictures SPD: Sensory processing disorder SPD: Sensory processing disorder
Transcript: Nine-point scale? food that you eat now, was once used by the 9 point scale to rate food by good or bad David R. Perryman VIDEO TIME! Sensory Science Sensory science is the study and analyze of different kinds of foods by tasting them and observing them. We can thank this guy for his discovery's What is Sensory Science? Food Science! By Oziel Trevino, Jeremy Aguilar, Jessica Gomez and Anissa Gomez There are many labs that study Sensory science The Nine point scale is when you taste food and scale it by 1 to be the worst to 9 to be the best 9-4-12
Transcript: Characteristic of Pop Art POP ART Background Information Pop artists wanted to create a style of art work that could gain instant meaning from people. Recognizable imagery, drawn from popular media and products Usually bright colours Flat imagery influenced by comic books and newspaper photographs Images of celebrities or fictional characters comic books, ads, or magazines in sculpture, and innovative use of media Pop Art began as response to the mass imagery- in the form of comic books, advertising, and the "everyday objects"- expressed in the popular culture of this time. An art movement from the 1950s & 1960s in Britain Vanessa & Wei
Transcript: HNH 30506 Group 5 Esther Brouwer Michelle Brouwer Marieke Verbakel Katerina Zara Supervisor: Maria Salazar Cobo The sensory profile of hummus Which one would you prefer? Introduction Chickpea = legume 135 grams 35 grams Health benefits Objective Which of the different attributes of low-chickpea content hummuses differ from the attributes of high-chickpea content hummuses, and are these related to liking of the hummuses? High > low Products Natural hummus 0,99 - 2,15 Albert Heijn Aldi Garden Gourmet Jumbo Lidl Maza Attributes Panelists Execution Execution EyeQuestion VAS Results SPSS Means ± SD Spiderplot Mixed models Significance Results Discussion Discussion Conclusion Chickpea content Liking Increasing legume intake Conclusion Fun Fact To meet your recommended weekly legume intake (135 gram) you have to eat 365 gram of the more liked low chickpea content hummus.... Fun fact
Transcript: Riesling 2010, Beamsville Bench, Niagara Peninsula For Average Working Class As Weekdays Stress Buster wine. Viticulture notes Thirty Bench Vineyard & Winery is situated near the Thirty Mile Creek on the Beamsville Bench (Niagara Penninsula) The mineral rich soils and complex landscape of the Beamsville Bench provide ideal conditions for growing grapes. Sloping vineyards backed by the escarpment, moderating breezes and excellent drainage all contribute to the natural character of the wines from this appellation. viticulture notes wine makers notes Lengthy skin contact and the use of new oak barrels for fermenting and barrel aging of the reserve wines are just a few of the costly production methods they utilize. The end result is wines of superior quality. Their passion for finely crafted wines is reflected in the quality and character of the wines they create. Food Paring very ripe showing from the exceptionally warm vintage. Medium bodied with that touch of sweetness to round out the striking acidity. Flavours of white nectarine, green apple and key-lime fill the mouth This style will appeal to blackend snapper or pork chops. Interests & achievements Workplace description The origins Skills description Aging Riesling wines are often consumed when young when they make a fruity and aromatic wine . $12 to $25- Drink young or age to 6-8 years. Languages Reisling School 1 Workplace Position It's a Wonderful Life... Would Be Even Better With a Bottle of Wine. Person 2 contacts This is a young, fleshy riesling with ripe pear-peach fruit, lemon and vaguely spicy and some petrol/youthful reductive notes. Despite being only 10.8% alcohol its filled out with the ripe almost mashed fruit of the 2010 vintage, a hint of sweetness and lower acidity. But it is still balanced, and leaves a very long, lemony and tight finish. A great example of Bench riesling delivered well for under $20 Workplace References Skills Hobbies Tasting Notes Analytical Personal (cc) photo by Jakob Montrasio School 2 Skills add Personal details Person 1 contacts Position Interests School 3 Creative description Position
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