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news archives Science Week at South Lee


SCIENCE WEEK

South Lee had a wonderful time celebrating British Science Week! The overall theme for the week was ‘Food and Sustainability’.

 

Monday – Five-A-Day

Monday morning kicked off the week with a visit to a farm thanks to RC Browne!

The children were treated to an interactive presentation about growing crops, followed by a tour of the stores and then a look at the machinery. Many thanks to RC Browne for transporting the children to the farm and hosting the visit.

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One of the tasks today was to collect as many of your 5-a-day as possible and bring it back to base.

The trouble was, the fruits and vegetables were hidden amongst a variety of obstacles and the children were blindfolded!

Could they navigate their partners through the swamp, and place the items collected into “healthy” or “non-healthy”?

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Continuing their learning about their five-a-day and learning how food reaches our plates, our pupils have started to grow their own potatoes!

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South Lee students combined their artistic talents and scientific knowledge to begin the creation of a rainbow of their 5-a-day! The rainbow will be seen by all on Friday afternoon for our Science Week Celebration Assembly and Activites. A variety of fruit and vegetables in a multitude of colours were drawn and painted, with discussions on each table regarding each pupils’ favourite. What a creative afternoon!

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Everyone at South Lee School has embraced British Science Week and none more than our school chef Mr Gary. With a different foodie theme every day (today’s being 5-a day) the children enjoyed vegetable stir fry with sweet and sour chicken and noodles followed by a delicious fruit salad.

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Tuesday – Sugar

We were fortunate to begin the day with an assembly hosted by British Sugar, who produce over 2 million tonnes of sugar beet into 320,000 tonnes of quality sugar at the advanced manufacturing plant here in Bury St Edmunds.

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Chef Gary has done it again! Delicious demerara glazed gammon served alongside crispy roast potatoes and honey roasted parsnips were enjoyed by both staff and students. Millionaires shortbread was the dessert finishing off an extremely tasty Tuesday lunch!

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Groups have been learning about the importance of sugar in history. Whilst learning about the slave trade and fair trade, they have been creatively designing their own fair trade logos!

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Two dental nurses from the Community Dental Service used interactive activities to educate our pupils about the importance of looking after our teeth and the amount of sugar in our favourite food and drinks! Through games, the children learnt when the best time is to eat sugary snacks!

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Using only their taste buds, the South Lee pupils expanded their vocabulary to generate descriptive words about some delicious treats! The children then used their imagination to create their own sweets with magical properties!

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Over at the sports hall, the children were calculating how many laps of the hall they would need to do to run off certain sugary foods. The ultimate goal was to burn off an entire Easter egg, however the children soon realised they would have to run laps into the night to complete their goal!

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Higher or Lower? Miss Francis and Mr Boast have been playing Play Your Cards Right, with children guessing in their teams the number of food miles each item travels!

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Wednesday – Bread & Grains

Following Mr Catchpole’s Assembly about Bread, the children have been decorating and making grain musical shakers, burning grain snacks to see how much energy they contain, creating menus for their own restaurants and making fire bread in Forest School! It’s lovely to watch them working together so well in their mixed age groups.

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On the theme of bread and grains, today’s lunch menu was macaroni cheese with wholewheat pasta, garlic bread and oaty flapjack.

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Thursday – Protein

I’m a Teacher, Get Me Out Of Here!!

This morning’s protein assembly featured our brave staff swallowing protein-filled insects! The children watched as staff tried locusts, buffalo worms, meal worms and crickets.
Their reactions after eating the insects showed that some bugs definitely taste better than others!

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South Lee pupils have been debating the ethics of eating meat – an important source of protein. The children engaged with their task, producing excellent reasons for and against eating meat!

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South Lee students have joined Mrs Catchpole and Miss Francis in creating some delicious protein balls! A tasty Thursday treat!

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Today’s British Science Week theme ‘Protein’ was carried through to lunchtime with a delicious protein-packed Cowboy Bean Hot Pot! Finishing off a delicious meal was some tasty yogurt! Thank you to Chef Gary and his team for their hard work!

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Through watching focused videos and looking at examples, our students have been investigating different types of farming methods. They have been creating their own farms in teams, coming up with reasons to why they have added certain features to their farm.

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In the Art room, plastic cups are in the process of being transformed into wonderful artwork created by the children with the theme of sustainability. Every pupil has painted a plastic cup in the effort to transform a previous discarded plastic into something amazing. The children should be feeling immensely proud of these dandelion clock sculptures they have created. The pupils have recycling old plastic water cups to promote the use of water bottles at school lunch as part of our sustainability efforts.
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Friday – Science Week Celebration
What a week! A huge thank you to our wonderful students, parents and staff who made British Science Week a massive success! This afternoon, parents were invited to join an assembly and activities afternoon showcasing what the children have learnt this week.
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