Page 205 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

A. RESEARCHANDINQUIRYSKILLS OVERALL EXPECTATIONS
Throughout this course, students will:
A1. Exploring: explore topics related to personal food preparation and consumption, and formulate questions to guide their research;
A2. Investigating: create research plans, and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods;
A3. Processing Information: assess, record, analyse, and synthesize information gathered through research and inquiry;
A4. Communicating and Reflecting: communicate the results of their research and inquiry clearly and effectively, and reflect on and evaluate their research, inquiry, and communication skills.
SPECIFIC EXPECTATIONS
A1. Exploring
Throughout this course, students will:
A1.1 explore a variety of topics related to personal food preparation and consumption (e.g., food safety, trends in food and nutrition, meal-planning strategies) to identify topics for research
and inquiry
A1.2 identify key concepts (e.g., through discussion, brainstorming, use of visual organizers) related to their chosen topic
A1.3 formulate effective questions to guide their research and inquiry
Teacher prompt: “If you were researching sources of omega-3 fatty acids, why might you want to compare vegetarian to non-vegetarian sources? Which aspects would be important to compare (e.g., cost, taste, ethical or environ­ mental considerations, or nutrient levels)?”
A2. Investigating
Throughout this course, students will:
A2.1 create appropriate research plans to investi­ gate their selected topics (e.g., outline purpose and method; identify sources of information), ensuring that their plans follow guidelines
for ethical research
Teacher prompts: “What are some ways to locate reliable sources of information?” “For which purposes might websites such as
Wikipedia be adequate sources of information? What are the risks of relying on websites such as Wikipedia?”
A2.2 locate and select information relevant to their investigations from a variety of primary sources (e.g., informal interviews, surveys, observations, food logs, grocery bills) and/or secondary sources (e.g., textbooks, advertisements, brochures, newspaper articles, websites, cookbooks)
Teacher prompts: “What is the difference between primary and secondary sources? How can you determine whether a source is a primary or secondary source?” “What criteria would you use to choose the best secondary source for information about your research question?”
A2.3 based on preliminary research, for each investigation formulate a hypothesis, thesis statement, or research question, and use it to focus their research
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, bias)
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?”
RESEARCH AND INQUIRY SKILLS
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