Template to design a
CLIL didactic unit
Subject: Science Teacher: Mª
Ángeles Sánchez Vacas
Title of the Unit: KEEPING HEALHTY Course
/ Level:5º E.P.
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1. Learning
outcomes
/ Evaluation criteria
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-To Know that a balanced diet, good sleep,
and regular exercise help to keep our bodies healthy
- To be aware of the importance of personal
hygiene and taking care of our bodies
- To know the food groups and their functions
- To know how to make a balanced meal
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2. Subject Content
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- Information about other people´s tastes and
habits and about our own tastes and habits.
- Identification about food, drinks, and main
meals in English
- Likes and dislikes relating to food.
- Information about the main rules for correct
hygiene
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3. Language Content / Communication
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Vocabulary
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- Nouns: meals (breakfast, snack, lunch, dinner); food
(cereals, fruit, vegetables, milk, meat, raw, cooked); nutrients
(carbohydrates, proteins, minerals, fibre, vitamins, fats)
- Adverbs of
frequency
(never, sometimes, often, always)
- Dental care (incisor, canine, molar, dentist, toothpaste,
toothbrush)
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Structures
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- Routine:
What
are your healthy habits?
How
often do you eat fruit and vegetables?
How
often do you practice sports?
Do
you eat fast food? How often?
- Contents:
Present simple: affirmative and negative
questions and answers
(What do you have for…? I usually have…; How
often do you…?
How do…? I like/ I don´t like…).
- Classroom
managements:
How do you say in English…?
Can
you repeat, please?
I
don´t understand it
I
don´t Know
I
think
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Discourse type
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Narration, exposition, dialogue, description
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Language skills
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Reading, listening and speaking
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4. Contextual (cultural) element
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The main cultural element is to connect the
unit with their habits of eating
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5. Cognitive (thinking) processes
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- Extract information from different sources such as
videos,
worksheets, games, etc.
- Analyze their habits of eating and elaborate a
healthy diet.
- Create a
daily menu.
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6. (a) Task(s)
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- Creating a daily menu.
- Discussion about healthy and unhealthy food.
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6. (b) Activities
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- Warm out activities.
- Listening/Reading task.
- Worksheets.
- Online activities.
- Games.
- Final task.
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7. Methodology
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Organization and class distribution /
timing
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- Eight lessons in two weeks (four lessons each
one).
- Each session is organised:
• Warm up (10min.)
• Explanation (5 min)
• Activities (20 min)
• Review game (10 min)
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Resources / Materials
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- Flashcards:
- Games
- Videos
- Song
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Key Competences
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- Competence in linguistic communication
(Communicate
thoughts, emotions, life experience, opinions,
ideas,...)
- Competence in knowledge of and interaction with
the
physical world (apply autonomous healthy habits
related to
self care, demonstrate critical thinking in the
observation of
reality, the adoption of responsible consumer habits
in daily
life, demonstrate responsible behaviour and respect
towards self and others,...)
- Processing information and digital competence
(organise,
relate and analyse information,...)
- Social competence and citizenship (be aware of
social
values, demonstrate respect to different people and
different habits,...)
- Cultural competence
- Competence in learning how to learn (develop the
habit of
asking questions, learn from others and with
others,...)
- Autonomy
and personal initiative
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8. Evaluation (criteria and instruments)
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- To
know different kind of healthy and unhealthy food
- To
create a daily menu
- To
know how to make a balanced diet
INSTRUMENTS
4. Final task
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