Feedback and Design Improvement Strategies

Feedback and Design Improvement Strategies

Assessment

Interactive Video

Biology, Design, Professional Development

9th - 10th Grade

Hard

Created by

Patricia Brown

FREE Resource

The video tutorial covers day six of the metabolism engineering internship, focusing on choosing an optimal design. It begins with a recap of the previous lesson's tasks, including submitting a design to Amina for feedback. The instructor explains how to interpret feedback, highlighting key phrases that indicate areas of strength or improvement. Students are instructed to collect feedback from the entire class and discuss trade-offs made in their designs. The video emphasizes setting specific goals for protein, carbohydrates, glycemic index, taste score, and cost. Finally, students are guided on conducting iterative tests to refine their designs.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was the main task for students in the previous lesson?

Analyze the cost of ingredients

Submit their best design to Amina

Submit a report on metabolism

Create a new recipe from scratch

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should students look for in Amina's feedback to determine if a criterion is strong?

Phrases indicating a need for improvement

Phrases questioning the design's validity

Phrases suggesting the design is just okay

Phrases praising the design

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was the feedback regarding the protein content in the design?

It was too high

It was sufficient

It needed a bit more

It was not mentioned

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What color is used to highlight feedback that indicates a strong criterion?

Blue

Pink

Green

Yellow

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should students do with the feedback from Amina?

Ignore it and continue with their design

Use it to improve their next design

Share it with their peers

Submit it to another instructor

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term used to describe the difficulty in addressing all criteria equally?

Revisions

Trade-offs

Adjustments

Compromises

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should students consider when setting goals for their design?

The feedback from peers

All criteria including protein, carbohydrates, and cost

The taste score only

The cost of ingredients only

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