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Animals and Creatures that help us, Sub-Topic 1: Explore product processes…
Animals and Creatures that help us
Natural Science:
Sub-Topic 1: Animal Classification
Wild animals: crocodile, lion, elephant
Farm animals: cow, horse, sheep, chicken
Pets-dog,cat,birds,fish
Class activity: Compare different animal pictures
Sub-Topic 2: Animal products
Crocodile-handbags and belt
Bee-Honey
Chicken-Eggs and Meat
Class activity: Compare animals with the product they produce
Chatterjee, S. (2025). Understanding the Diverse Impact of Animal Products. AnalysisForge. Available at:
https://analysisforge.com/articles/impact-of-animal-products/
Orchids The International School (n.d.) ‘Wild, Farm and Domestic Animals’. Orchids International School. Available at:
https://www.orchidsinternationalschool.com/science-concepts/wild-domestic-and-farm-animals
Technology
Sub-Topic 2: Investigate: people use animal material
Wool-jeyrsy,scarf
Leather-belt, shoes
Class activity: Make a small pillow from feathers
Chatterjee, S. (2025). Understanding the Diverse Impact of Animal Products. AnalysisForge. Available at:
https://analysisforge.com/articles/impact-of-animal-products/
cream-butter
Flower nectar- honey
Class activity: Investigate and discuss how products are processed
Social sciences
Sub-Topic 1: Cultural importance
Cattle in traditional ceremonies
Traditional cloths
Class activity:Hands-on-Bring items to school and discuss it
Teddy Bear and Friends (2024) The Role of Animals in Different Cultures: A Global Perspective. Teddy Bear and Friends. Available at:
https://teddybearandfriends.com/blog/2024/09/09/the-role-of-animals-in-different-cultures-a-global-perspective/
Sub-Topic 2:Jobs for Animals
Plowing the land
Racing in competitions
Sniffing dogs for the police
Class activity: Compare different animals with the jobs they can do for people
Tikkanen, A. (2025) ‘Working Like a Dog: 7 Animals with Jobs’. Britannica. Available at:
https://www.britannica.com/story/working-like-a-dog-7-animals-with-jobs
Sub-Topic 1: Explore product processes
Kerry, J., & Ledward, D. (2008). Improving the sensory and nutritional quality of fresh meat: New technologies. CRC Press.