教師著作
Permanent URI for this collectionhttp://rportal.lib.ntnu.edu.tw/handle/20.500.12235/37073
Browse
48 results
Search Results
Item 照顧者對幼兒負向情緒反應、幼兒情緒調節策略與幼兒氣質之關係(臺灣師範大學教育心理與輔導學系, 2008-04-01) 黎樂山; 程景琳; 簡淑真本研究之主要目的為探討幼兒情緒調節策略以及相關因素，包括幼兒氣質、照顧者反應方式以及其他背景變項。為瞭解以上概念，本研究以二百九十六位幼兒照顧者及三十八位幼托園所教師為研究對象進行問卷調查。使用之問卷包含「幼兒情緒調節策略量表」、「照顧者對幼兒負向情緒反應問卷」以及「幼兒氣質量表」。主要發現如下：一、幼兒使用情緒調節策略的頻率依序為尋求照顧者、語言表達、認知引導、攻擊及發洩安撫策略。幼兒的氣質類型會影響其情緒調節策略表現。二、整體而言，照顧者較常出現問題導向、情緒導向及鼓勵表達反應；較少出現降低嚴重性、懲罰及心情低落反應，不同教育程度照顧者的反應頻率亦有所不同。三、照顧者愈常使用鼓勵表達、問題導向、情緒導向反應，愈少使用心情低落、懲罰、降低嚴重性反應，則幼兒愈常使用認知型策略；而照顧者愈常使用心情低落、懲罰、降低嚴重性反應，愈少使用鼓勵表達、問題導向、情緒導向反應，則幼兒愈常使用行為型策略。Item 幼兒心智理論發展與語言發展之關係─漢語心智動詞與補語句法之檢視(臺灣師範大學教育心理與輔導學系, 2005-06-01) 簡淑真; 周育如本研究旨在檢視幼兒心智理解能力的發展與其對漢語心智動詞與補語句法的理解之間的關係。研究以60名以漢語為母語的四歲幼兒為對象，進行「智力測驗」、「一般語言能力測驗」、「補語句法理解作業」以及「心智理解作業」的施測，結果發現在控制了「社經背景」、「年齡」、「智力」以及「一般語言能力」之後，幼兒「對補語句法的理解」可以有效預測其在「心智理解作業」上的表現，且不受主要動詞是否為「心智動詞」的影響。顯示幼兒語言發展與幼兒心智理論的發展之間主要的關連是發生在補語句型所提供的「語法架構」而非對「心智動詞」語意的理解上，其解釋力並超越了一般語言能力的影響。根據研究發現針對目前幼兒心智理論發展與語言發展之間關係的主要爭議進行討論，並提出對未來我國兒童心智理論研究的建議。Item 農漁村高齡者輔導之策略：一個獨居老人高齡班的個案分析(台灣農業推廣學會, 2001-01-01) 林如萍Item 姻緣天註定？！大學生的關係信念對婚姻教育態度之影響(中華家政學會, 2008-01-01) 林如萍Item 鄉村生活促進－以生活技能為導向之整合策略(台灣農業推廣學會, 2007-01-01) 林如萍Item 農村之生活改善推廣—以家政班為對象分析(台灣農業推廣學會, 2006-01-01) 林如萍Item 我國家庭教育發展之展望-知識體系之建構(國立臺灣師範大學人類發展與家庭學系, 2003-05-01) 林如萍中國社會以家庭制度為核心，而「家庭教育」傳統指陳的是：家庭中父母、長輩對子女、晚輩的教育，包括：灑掃應對進退、孝親事長等生活常規及世代倫理。隨著社會變遷，家庭的結構與功能均有所改變，家庭與社會所面臨新的問題與挑戰，使得人們進一步正視家庭教育的重要性，對家庭教育的觀念亦隨之改變。近年來隨著家庭教育的重要性逐漸受到重視，相關領域之學者亦有許多探討，美國國家家人關係協會(National Council on Family Relations，簡稱NCFR)所建構之「家庭生活教育」(Family Life Education)概念架構相繼被提出討論，在推動我國家庭教育發展之際，參酌其他國家之發展經驗確實有所助益，然而深究美國推動家庭生活教育之經驗，可以瞭解文化、國情與家庭生活緊密相關，因此，家庭生活教育之推動亦應有本土之思考，方能於借鏡西方經驗之同時，服膺民情與需要。本文旨在探討我國家庭教育之歷史沿革，繼之針對美國NCFR提出之家庭生活教育加以分析，探討其對我國家庭教育發展之啓發，並提出建構家庭教育知識體系之展望。Item 「家政」的永續發展－國際家政聯盟（IFHE）第21屆世界年會的見聞與反思(中華家政學會, 2008-08-01) 林如萍Item Circadian variations in plasma and erythrocytes glutamate concentrations in male adults on a diet with and without added monosodium glutamate.(American Society for Nutrition, 2000-04-01) Po-Jung Tsai and Po-Chao Huang,This study evaluated the effect of monosodium glutamate (MSG) ingestion as a component of the diet on the 24-h variations in plasma and whole-blood glutamate (GLU) concentrations in healthy adult men. In the first arm of the study, subjects were given test meals without added MSG for 3 d. Protein and energy intakes of the subjects were 1.5 g and 40 kcal/(kg body weightzd), respectively. On d 3, blood samples were collected over the 24-h period. One week later, the same protocol was repeated, except that 100 mg/(kg body weightzd) MSG was added to the meals (15, 40 and 45 mg/kg body weight to breakfast, lunch and dinner, respectively). Both plasma and whole-blood samples were analyzed for free amino acids. Unlike large neutral amino acids, which experienced high peak plasma concentrations at 2100–2300 h, the circadian variations in plasma GLU concentrations were small, varying between 33 and 48 mmol/L on days in which no MSG was fed, and between 32 and 53 mmol/L on days in which MSG was added to the meals. In both trials, plasma GLU concentration increased (P , 0.01) after lunch and dinner, and decreased early in the morning (P , 0.05). Calculated erythrocyte GLU concentrations varied between 500 and 640 mmol/L, with or without MSG addition to the meals. The rather low plasma GLU concentrations over the 24-h period, despite high dietary intake of MSG, indicate that dietary MSG is metabolized very rapidly.Item Antioxidant and Antiinflammatory Activities of Several Commonly Used Spices.(Wiley, 2005-01-01) Tzung-Hsun Tsai, Po-Jung Tsai and Su-Chen Ho.,Antioxidant and anti-inflammatory activities are extensively used to screen chemo-preventive foods. Five well-known anticancer spices, ginger, red pepper, garlic, green onion, and leek, were selected and assessed in this study. Antioxidant function was evaluated based on the scavenging ability of the cation radical ABTS+. Moreover, anti-inflammatory activity was determined based on the inhibitory effect of nitric oxide (NO) production by lipopolysaccharide (LPS)-activated macrophages. The antioxidant activity of the 5 spices followed this order: ginger > red pepper > leek > green onion and garlic. All of these spices had a strict inhibitory effect on NO production. The anti-inflammatory activity could be ranked based on the IC50 of the spices, as garlic > ginger > green onion > leek and red pepper. Additionally, a significant correlation existed between antioxidant activity and total phenolics content. Obviously, total phenolics content was a crucial determinant of the antioxidant but not the anti-inflammatory activity of foods. The compounds responsible for the anti-inflammatory activity should differ from those responsible for the antioxidant activity.