Mara A. Dunleavy
Objective
To introduce the student to the skeletal and muscular systems as well as connective tissues.
Activity
On a given day, a class can chip in a dollar and the teacher can pick up some fast food fried chicken. In the classroom, prior to lunch, a piece of chicken will be slowly dissected. The teacher should point out different organs/tissues as they go through the piece of chicken. Points of interest may include: skin, fat, muscle, tendons, bone, and joints.
After the demonstration, lunch may be served.
Materials
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Teacher—chicken, dissecting kit, napkins Student—chicken, napkins, pen, notebook