In this video, students are not forced to respond in any way. However, they are likely to do the things suggested by the video. For example, the video advises viewers to understand and look at nutrition labels. Learners who didn’t understand these lables would then be likely to feel a lack of knowledge and, when presented with an opportunity to learn more about nutrition labels, want to do so. Learners who do understand nutrition labels would be likely to pay more attention to them in the future.

After watching this video, we as instructors could give a small amount of explanation about the meanings of nutrition labels and how to read them. We could then ask students to look at food labels on several products from their homes to compare a variety of specific nutrients. For example, students could find three items that have relatively high amounts of calcium compared ot the daily recommended intake, and three items that have relatively low amounts of calcium. This would help students to develop their ability to understand and apply their understanding of nutrition labels. In an online course, they could submit images of labels with written or video documentation of their findings.

Each student could get feedback by comparing their findings with two others and selecting 2 – 3 foods within the group as generally the most nutritious.  They would, as a group, write a few sentences to defend their choices, using information from the nutrition labels.  Both the written justification and relevant food labels would be submitted. Online, they could use meeting technology such as Zoom to discuss as a group; they could use Google Docs to collaborate on the written justification; everything could be submitted on a Learning Management System such as Brightspace.

This activity would be manageable in terms of work for us, the instructors.  We could check to see that nutrition labels had been understood correctly by the group and the written justification demonstrates that the students have thought about the information.  Depending on the level, depth, and length of the course, the work would be manageable and worthwhile for students as well.  A shorter course might call for briefer and less time-consuming activities, while something longer would allow enough time to look more closely at nutrition labels. For larger numbers of students, perhaps pre-selected nutrition labels would make less work for the instructor since there could be less variation in information for students to work with.