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2.1: Introduction to Online Information

  • Page ID
    143380
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    We live in a digital age - there is no denying that fact. You are accessing this assignment through a web browser on a computer (whether it's on a desk, on your lap, or fits in your pocket). As such, an important skill set for humanity to have is evaluating online information. In CHE 315 this term, we will be using a lot of digital information: from supplementary sources for our reading discussions to our current events at the beginning of each class meeting. It is crucial that we can critically evaluate this information before blind belief. Watch the video above for an introduction to online information, keeping track of any questions John Green suggests we should be asking in our evaluation.

    Assignment

    In addition to the overarching assignment of keeping track of the questions and criteria we should be using in our evaluation (which we will compile in a set of guidelines for ourselves in class on Wednesday), answer the following questions. You will use these answers for the Digital Information Assessment assignment on Blackboard.

    1. Fill in the blanks: "The quality of our ___________ directly shapes the quality of our __________. And the quality of our ___________ shapes the quality of our _________ ___________ (two words) as humans”

    2. Fill in the blanks: “Quality of information lies on a ___________, its not a _________: “good information” and “bad information.” It is our job to ___________ the information we receive, find out where it falls on that ____________ and decide how to use it going forward.”

    3. What parameter was the biggest factor in a student determining the credibility of a website?

    4. A larger study of students and adults found that what two things played the largest role in credibility (as opposed to the value of these two things or the content of the site)?


    2.1: Introduction to Online Information is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by LibreTexts.

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