WHAT S INSIDE STUFFEE? What s Inside Stuffee?
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1 TEACHER GUIDE WHAT S INSIDE STUFFEE? 60 Minute Health Lesson Science-to-Go! Program Grades: PreK-1 What s Inside Stuffee? Description In this larger-than-life anatomical experience, we turn our big-hearted friend Stuffee inside out to look at his chest and abdominal organs. Learn about the cardiovascular, respiratory and digestive systems. Put him back together to see how his systems are connected, and find out what you can do to keep your own organs in top shape! Objectives Describe the basic anatomy and physiology of their digestive, respiratory, and cardiovascular systems. Identify the major organs of these three systems. Explain the benefits of exercise and good nutrition to the various organ systems of the human body. Ohio s Learning Standards Kindergarten: Life Science Physical and Behavioral Traits of Living Things Living things have physical traits and behaviors, which influence their survival. National Health Education Standards Pre-Kindergarten-Grade 1: Standard 1 Students will comprehend concepts related to health promotion and disease prevention to enhance health. Pre-Kindergarten-Grade 1: Standard 7 Students will demonstrate the ability to practice health-enhancing behaviors and avoid or reduce health risks.
2 How to Set Up Your Room Stuffee sits on the floor. Please make sure there is a space large enough for him and the students to group together. If booking multiple programs, transitions will be easier if museum staff sets up in only one location. Additional set-up requirements: o Stuffee is very large and requires a room with a ground level entrance and/or elevator access. Introduce the vocabulary and additional resources provided below. Vocabulary alveoli tiny, thin-walled sacs of the lungs where oxygen and carbon dioxide are exchanged from the blood. anatomy The structure of an organism or the science of the structure of animals or plants. diaphragm a muscle between the chest and abdomen that moves up and down to push air in and out of the lungs. digestion the process of breaking food down into nutrients that can be absorbed by the body. duodenum The wide part at the top of the small intestine, right where it joins the stomach. esophagus a tube in the throat that is made of muscle and squeezes food from the mouth down to the stomach. gall bladder this small bag-shaped organ is attached to the liver and stores bile until it is needed in the small intestine. heart this organ is a muscular 4-chambered pump that pushed blood through all the blood vessels of the body. intestine long, muscular tubes in the body that take chyme from the stomach and break it down into smaller nutrients, and then allow these nutrients to enter the bloodstream. Humans have a large intestine and a small intestine. kidneys these two organs clean your blood by filtering wastes out and passing them to your bladder. You then get rid of the wastes when you urinate (go pee). liver the largest, heaviest organ in the body. Our liver produces bile, a liquid that helps to break down the fats that we eat. lungs Your lungs allow oxygen from the air that you breathe to enter your blood, and carbon dioxide to leave the blood. They are connected to your nose and mouth by a hard tube called the trachea.
3 nutrients materials that provide living organisms with substances they require for life and growth. organ in animals and plants, a part that is adapted to perform a specific task. pancreas this organ sits near the stomach and produces insulin, a liquid that helps our body to use and control how much sugar is in our blood. If your pancreas is not working properly, doctors call it diabetes. stomach a muscular bag-like organ that receives swallowed food and physically squishes it while adding acid to break the food down into a soupy liquid called chyme. Extension Activities 1. Attached you will find two worksheets for the students to review the organs they will see during the What s Inside Stuffee? program. Older students can color each organ, cut them out, and paste them in the correct location. If the teacher prefers, younger students have a worksheet that has the organs labeled for students to color. 2. Ask if the students can feel their diaphragm working. Have them stand or sit up very straight, and place one hand just above their belly button. Tell them to take a deep breath and try to breathe without moving their chest or shoulders. Next, have them try lying flat on the floor while they take a deep breath. Ask the students where they feel movement while in this new position. Online Resources for Teachers and Students Click the link below to find additional online resources for teachers and students. These websites are recommended by our Museum Educators and provide additional content information and some fun, interactive activities to share with your class. CMNH Educators regularly review these links for quality. Web addresses often change so please notify us if any links have issues. Cleveland Museum of Natural History
4 Educator Resource Center (ERC) The Educator Resource Center offers educator workshops, thematic teaching kits, animal dioramas, and more for loan to area teachers. Contact the ERC at for information on individual or school membership. Visit the Museum s ERC website for more information on workshops Hours o Tuesday through Friday, 2 to 5 PM o Wednesday, 2 to 6 PM o Saturday, 9 AM to 1 PM o Closed Sunday and Monday Materials for Loan If you re interested in additional resources be sure to check out the following ERC materials or browse ERC materials online at Related ERC kits for this topic include: The Body s Many Systems: Props within this health kit reveal elementary concepts in the study of the human body, including skeletal/muscular, digestive, respiratory, circulatory, and nervous systems. No Bones About It: An excellent exploration into skeletons, with bones for comparisons. Also includes X-ray films. Nutrition and You: Get a taste of the MyPlate personal nutrition tool while learning to create healthy meals based on different food groups. Lesson plans include how to identify and interpret information on nutrition labels.
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