Colourful Foods: What Would Happen if you Could Only Eat 1 Colour?

This week, we have been chatting about what colours we notice in the food that we eat. Some foods use natural or artificial dyes to get their colours (ex: candy). Some foods have natural chemicals and pigments that make them certain colours (ex: beta carotene in carrots make them orange). What would your life be like if you could ONLY eat 1 colour of food for a whole day? Our class is brainstorming and writing a story about this topic!

Roller Coasters and Physics:

Our class is continuing to explore the Science behind engineering and design! We explored how people design and test roller coasters (including a person who made a human-powered amusement park in his backyard)!

If you are feeling brave, try watchin the videos for a virtual experience of riding some of the wildest, fastest roller coasters!

Class Photos Tomorrow

Hello students and families,

Just a reminder that our class photo takes place tomorrow. I look forward to documenting our classroom community this year!

Did you know that there are a lot of different jobs that involve photography? Watch the video below for more information on how to become a nature photographer!

Building Bridges: Engineering Challenge

Our class is hard at work investigating how engineers create bridges! We will be building our own model bridges, looking to meet the criteria:

-Bridges must be between 12-20 inches long

-Bridges must only be made using the provided materials (popsicle sticks, yarn, tape, glue, paper, straws)

-Bridges must hold as much weight as possible

-Bridges must be able to balance on top of the two book ‘towers’

Stay tuned as we begin building this week!

Student-Led Celebrations!

Thank you so much to our parents, guardians, and families that were able to attend our Student-Led conferences! It was so lovely to see everyone and celebrate the amazing learning and hard work of our Division 5 students! For those who were not able to attend, I will reach out tomorrow with an alternative date or a virtual option. Once again, I am feeling so grateful for our amazing learning community.

Best wishes,

Ms. Ward

Some important reminders:

Hi parents, guardians, and families of Division 5!

Very soon, you should be receiving an e-mail with some important information about Student Led Conferences on Thursday, May 12th. This year, we are excited to be able to welcome you into our classroom for in-person Student Led Conferences! Please check your e-mail for information on how to sign-up for a time slot. I will send out some information about what to expect sometime early next week.

However, I know that not everyone is available on this day and some families may not be comfortable being in-person yet. Please reach out to me and we will make something work! I am looking forward to celebrating each and every student’s accomplishments with you all!

Best,

Ms. Ward

Single-Use Plastics: Designing Alternatives

Our Engineers are hard at work designing an alternative to a single-use plastic product! Our goal is to create something that is convenient and can easily replace the plastic items we use every day (ex: plastic cups, disposable forks). We know that while some single-use plastics cannot be avoided (ex: plastic wrappers on medical supplies), there are many kinds we could replace with a new, interesting invention! Stay tuned!

Going Bananas: Why Does Banana Candy Taste So ‘Artificial’?

Have you ever noticed that banana flavoured things taste NOTHING like real, fresh bananas? Well, every time you bite into a banana-flavoured candy, you are actually ‘travelling back in time’ to taste a species of banana that is now extinct! The flavouring is based on the Gros Michel species of bananas, which were wiped out many years ago by a plague. The bananas we eat today are a different species, which don’t taste the same!

Humans have been adjusting, selectively breeding, and changing plants for hundreds of years! Check out what bananas used to look like below:

That banana you eat with your breakfast may become a lot harder to find —  and more expensive | The World from PRX