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Sensory Activities
For all ages sensory activities are both stimulating and
enjoyable for the teacher and the children. In a NAEYC excerpt
titled Exploring Play by Kathy Hirsh-Pasek and Roberta Michnick
Golinkoff, we learn about the importance of using sensory
activities for infants and toddlers. All of these reasons also
pertain to the 1st grade level. Hands on activities allow children
to get a deeper understanding of how the world actually works.
They are able to work through things and strengthen their motor
skills, social emotional skills, and brain development. By using
the poking, squeezing, or cutting motions the child is improving
hand strength and fine motor skills. As the children stand next to
each other and share materials they are promoting interactions
that can lead to conversations. There is also development in the
brain when the child uses the open-ended materials how they
wish as there is no pre-designed purpose. This can also promote
creativity. By watching these interactions at school or through
activities at home, we are able to see the child’s developmental
progress and can determine if there are any setbacks. Our
activity feeling the inside of the pumpkin will also promote the
aspects discussed here. The children will be able to use their 5
senses when examining the pumpkins contents. It can even
branch out from just a sensory activity and can incorporate
science and math.
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Healthy Snacks
With Halloween approaching here are several reasons to
offer healthy treats and ideas for what you can use if you are
struggling with what to hand out.
https://wellnessmama.com/128061/healthy-halloween-treats/
Ingredients
-1/2 cup butter
-1 1/3 cup sugar (original recipe calls for 1
½)
-1 cup pumpkin
-1 egg
-1 tsp vanilla
-2 ½ cups flour
-1 tsp baking powder Instructions
-1 tsp baking soda
-1 tsp cinnamon 1. Preheat oven to 350F. Grease cookie
-1/2 tsp nutmeg sheets or use silicon sheets (my
-1/2 tsp salt preferred method).
2. Cream together the butter and sugar in
For the Glaze
the bowl of an electric mixer until well
-2 cups powdered sugar
-3 Tbsp milk blended. Beat in the pumpkin, egg, and
-1 Tbsp melted butter vanilla extract until smooth.
-1 tsp vanilla 3. In a separate bowl, combine the flour,
baking powder, baking soda,
cinnamon, nutmeg and salt. Slowly add
the dry ingredients to the pumpkin
mixture.
4. Drop the batter by rounded spoonfuls
onto the cookie sheets. Bake for 15 to
18 minutes until the edges are firm (I
like to bake these on the lighter side to
make sure they don't turn out too dry).
Cool on the baking sheet for two
minutes before transferring to a wire
rack to cool completely.
5. Combine the glaze ingredients and
whisk until smooth. Drizzle over cooled
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