8.L.5.2 Explain the relationship among a healthy diet, exercise, and the general health of the body (emphasis on the relationship between respiration and digestion).Īquaculture: the cultivation of aquatic organisms (such as fish or shellfish) especially for food.L.5.1 Summarize how food provides the energy and the molecules required for building materials, growth and survival of all organisms (to include plants).
L.5: Understand the composition of various substances as it relates to their ability to serve as a source of energy and building materials for growth and repair of organisms. E.1.4 Conclude that the good health of humans requires: monitoring of the hydrosphere, water quality standards, methods of water treatment, maintaining safe water quality, stewardship. E.1.3 Predict the safety and potability of water supplies in North Carolina based on physical and biological factors, including: temperature, dissolved oxygen, pH, nitrates and phosphates, turbidity, and bioindicators. E.1.2 Summarize evidence that Earth’s oceans are a reservoir of nutrients, minerals, dissolved gases, and life forms: estuaries, marine ecosystems, upwelling, behavior of gases in the marine environment, value and sustainability of marine resources, and deep ocean technology and understandings gained. Local river basins and water availability E.1.1 Explain the structure of the hydrosphere including: Water distribution on earth. E.1: Understand the hydrosphere and the impact of humans on local systems and the effects of the hydrosphere on humans. Common Core/Essential Standards: Science. Students will create a visual public service poster, set a purpose, consider audience and develop focused ideas for a specific purpose and exhibit personal style, voice, and design to enhance the written informational content. Students will be able to graph changes in a population over time. 
Students will be able to explain why overfishing has occurred in our oceans, describe the effects of overfishing on fish stocks, and create a plan to manage overfishing.
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