Learning Math With Calculators: Activities for Grades 3-8
Teachers interested in the whys and hows of incorporating calculators into math instruction will benefit enormously from this book. The first part addresses a broad range of questions and concerns raised by teachers. The second part consists of a collection of classroom-tested calculator activities that have been designed to develop children's number sense and problem-solving ability.
My Next Grammar 1 (Student Book, Workbook, Teacher's manual, Audio)
Constructed with the learner at the center of the design, the grammar concepts and activities included in this book are designed to meet the needs of elementary school students from the fourth to sixth grade. My Next Grammar's main focus is to present grammar targets in an achievable way while challenging students at the same time. By providing age-appropriate grammar structures, sentences, and activities, this series helps students maintain a feeling of success and interest throughout their studies.
Hands-On Physical Science Activities For Grades K-6, Second Edition
This is the second edition of Marvin N. Tolman’s bestselling book Hands-On Physical Science Activities for Grades K-6. Like all the books in The Science Problem-Solving Curriculum Library series, this revised edition offers compelling activities that help teach students thinking and reasoning skills along with basic science concepts and facts. The book’s activities follow the discovery/inquiry approach and encourage students to analyze, synthesize, and infer based on their own hands-on experiences.
Food explores some of the scientific principles involved in the production, preparation, and preservation of food. Discover why food is a form of stored solar energy and how everything you eat can really be traced back to the sun. Learn how cooking food involves some rather complex chemical reactions and how even something as simple as making ice cream depends on the laws of physics. Hands-on activities help bring the science of food to life, with topics ranging from why food tastes the way it does to how acids and bases produce chemical changes in food as you make cheese and marinate meat.
