Page 185 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

A3. Processing Information
Throughout this course, students will:
A3.1 assess various aspects of information gath­ ered from primary and secondary sources (e.g., accuracy, relevance, reliability, inherent values and bias, voice)
Teacher prompts: “What strategies can you use to determine the relevance of the information you have gathered?” “If two information sources contradict each other, how might you determine which is more reliable?” “What values are embedded in the information sources?” “Whose voices are represented and whose are absent?” “Whose interests are advanced if you believe the main message of this source?” “What is your own personal connection to the research, and how does this affect your interpretation of the information gathered?”
A3.2 record and organize information and key ideas using a variety of formats (e.g., journals, logs, report outlines, notes, graphic organizers, audio/visual/digital records)
A3.3 analyse and interpret research information (e.g., compare results of surveys and interviews; determine whether common themes arise in different sources)
A3.4 demonstrate academic honesty by docu­ menting the sources of all information generated through research
A3.5 synthesize findings and formulate conclu­ sions (e.g., determine whether their results support or contradict their hypothesis; weigh and connect
information to determine the answer to their research question; assess the extent to which their results may be affected by “confounding variables” – i.e., factors not included in their research design)
A4. Communicating and Reflecting
Throughout this course, students will:
A4.1 use an appropriate format (e.g., oral presenta­ tion, written research report, poster, multimedia presentation, web page) to communicate the results of their research and inquiry effectively for a specific purpose and audience
A4.2 use terms relating to nutrition and health correctly (e.g., macronutrient, micronutrient, nutrient deficiency, nutrient retention, food security, water potability, functional food)
A4.3 clearly communicate the results of their inquiries (e.g., write clearly, organize ideas logically, use language conventions properly), and follow APA conventions for acknowledging sources (e.g., generate a reference list in APA style, use in-text author-date citations)
A4.4 demonstrate an understanding of the general research process by reflecting on and evaluating their own research, inquiry, and communication skills
Teacher prompts: “How might the research methods you used have affected the results you obtained?” “What steps might you take to enhance your research/inquiry skills?”
RESEARCH AND INQUIRY SKILLS
183
Nutrition and Health
HFA4U