找回密码
 To register

QQ登录

只需一步,快速开始

扫一扫,访问微社区

Titlebook: Learning in Cultural Context; Family, Peers, and S Ashley E. Maynard,Mary I. Martini Book 2005 Springer-Verlag US 2005 Peers.Training.atten

[复制链接]
查看: 49258|回复: 39
发表于 2025-3-21 16:18:07 | 显示全部楼层 |阅读模式
书目名称Learning in Cultural Context
副标题Family, Peers, and S
编辑Ashley E. Maynard,Mary I. Martini
视频videohttp://file.papertrans.cn/583/582960/582960.mp4
概述Utilizes a unique cross-cultural viewpoint to present a wealth of information on various learning processes and teaching strategies
丛书名称International and Cultural Psychology
图书封面Titlebook: Learning in Cultural Context; Family, Peers, and S Ashley E. Maynard,Mary I. Martini Book 2005 Springer-Verlag US 2005 Peers.Training.atten
描述.What events take place at the intersection of cultural identity, education, and experience? How can they be measured, replicated? How can teachers use such personal phenomena to enhance student performance?...Extensively researched,. Learning in Cultural Context. explores vital links between informal education and academic progress through a variety of ethnic lenses. This timely volume focuses on three interrelated areas: cultural and learning practices at home, culture-based teaching strategies in preschool education, and more nuanced methods used with middle and high school students, among them:....     •A home/school model for bolstering reading and math readiness in at-risk children.     •In-depth studies linking ethnic awareness and academic skills in native Hawaiian .     preschoolers.     •Comparative views of teaching and learning from Mexico and Costa Rica.     •Demonstrations of effective teaching in a multicultural high school program.     •Language socialization and moral training in an ethnically diverse dancing class.....The range of students represented across cultures and age groups affirms the relevance of such methods across the curriculum. And by following learn
出版日期Book 2005
关键词Peers; Training; attention; culture; development
版次1
doihttps://doi.org/10.1007/0-387-27550-9
isbn_ebook978-0-387-27550-5Series ISSN 1571-5507 Series E-ISSN 2197-7984
issn_series 1571-5507
copyrightSpringer-Verlag US 2005
The information of publication is updating

书目名称Learning in Cultural Context影响因子(影响力)




书目名称Learning in Cultural Context影响因子(影响力)学科排名




书目名称Learning in Cultural Context网络公开度




书目名称Learning in Cultural Context网络公开度学科排名




书目名称Learning in Cultural Context被引频次




书目名称Learning in Cultural Context被引频次学科排名




书目名称Learning in Cultural Context年度引用




书目名称Learning in Cultural Context年度引用学科排名




书目名称Learning in Cultural Context读者反馈




书目名称Learning in Cultural Context读者反馈学科排名




单选投票, 共有 0 人参与投票
 

0票 0%

Perfect with Aesthetics

 

0票 0%

Better Implies Difficulty

 

0票 0%

Good and Satisfactory

 

0票 0%

Adverse Performance

 

0票 0%

Disdainful Garbage

您所在的用户组没有投票权限
发表于 2025-3-21 22:48:49 | 显示全部楼层
Ashley E. Maynardese changes, referred to as “post depositional effects”, were studied for time periods varying from one month in Greenland to several tens of years in Antarctica..In Antarctica, HCl and HNO. seem to progressively escape from snow in sites where snow accumulation rates are very low (i.e. lower than 6
发表于 2025-3-22 03:09:49 | 显示全部楼层
Mary Gauvainists for measuring human energy needs and expenditures and the energy value of foods is the kilocalorie, which is the amount of heat required to raise the temperature of 1 kg of water 1°C. (A calorie is the amount of heat required to warm 1 g of water 1°C.) Watt and Merrill (1963) cite the Atwater s
发表于 2025-3-22 07:08:14 | 显示全部楼层
Thomas S. Weisner,Catherine Matheson,Jennifer Coots,Lucinda P. Bernheimerists for measuring human energy needs and expenditures and the energy value of foods is the kilocalorie, which is the amount of heat required to raise the temperature of 1 kg of water 1°C. (A calorie is the amount of heat required to warm 1 g of water 1°C.) Watt and Merrill (1963) cite the Atwater s
发表于 2025-3-22 10:12:21 | 显示全部楼层
Ashley E. Maynard,Patricia M. GreenfieldUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin
发表于 2025-3-22 16:21:00 | 显示全部楼层
Shawn Malia Kana‘iaupuni,Iwalani ElseUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin
发表于 2025-3-22 18:29:47 | 显示全部楼层
发表于 2025-3-23 00:44:37 | 显示全部楼层
Mary MartiniUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin
发表于 2025-3-23 03:15:37 | 显示全部楼层
Barbara D. DeBaryshe,Dana M. Gorecki and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and studen
发表于 2025-3-23 06:22:22 | 显示全部楼层
Laurie SchickUpdated information about international regulations on compo.Ice Cream., 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological prin
 关于派博传思  派博传思旗下网站  友情链接
派博传思介绍 公司地理位置 论文服务流程 影响因子官网 吾爱论文网 大讲堂 北京大学 Oxford Uni. Harvard Uni.
发展历史沿革 期刊点评 投稿经验总结 SCIENCEGARD IMPACTFACTOR 派博系数 清华大学 Yale Uni. Stanford Uni.
QQ|Archiver|手机版|小黑屋| 派博传思国际 ( 京公网安备110108008328) GMT+8, 2025-8-9 09:43
Copyright © 2001-2015 派博传思   京公网安备110108008328 版权所有 All rights reserved
快速回复 返回顶部 返回列表