جستجو در مقالات منتشر شده


۵ نتیجه برای Bui


دوره ۱۱، شماره ۵ - ( آذر و دی (Articles in English & French) ۱۳۹۹ )
چکیده

Community service learning (CSL) has been regarded as a pedagogical tool which provides students with opportunities to participate in a service activity to meet social needs and simultaneously gain benefits for themselves. There has been a tendency in the world to include CSL in higher education training programs. This study aims to investigate Vietnamese EFL teachers’ and students’ perceptions of CSL and their practices of a CSL-integrated course at a university of foreign languages in central Vietnam. The study involved ۶۱ teachers and ۲۰۱ students and employed quantitative and qualitative approaches. The findings revealed that both teachers and students showed strong support for CSL, and that the teachers, especially more experienced teachers, had more positive beliefs than the students about the five categories surveyed: perceptions of CSL, role of the school, benefits for teachers, benefits for students, and feasibility of CSL integration. Also, the participants believed that CSL was to be a tool to help students develop professionally, personally, and academically.

دوره ۱۳، شماره ۵ - ( آذر و دی (Articles in English & French) ۱۴۰۱ )
چکیده

Second language (L۲) education researchers have recently been concerned about students' willingness to communicate (WTC) since communication competence is considered an ultimate goal of L۲ education. This study examines Vietnamese teachers' perceptions of L۲ WTC and their strategies to encourage students to communicate inside the classroom. Data were collected from interviews with ۳۰ Vietnamese EFL university teachers. Results showed that all the teachers believed students' L۲ WTC inside the classroom influenced the development of second language acquisition (SLA) and perceived their role in encouraging WTC. Also, the teachers revealed that they used a wide range of strategies to encourage students to communicate. The findings suggest that L۲ teachers use a wide range of strategies to promote students’ WTC inside the classroom. It might be necessary for Vietnamese EFL teachers to update strategies to encourage WTC inside the classroom.
 

دوره ۱۵، شماره ۳ - ( مرداد و شهریور (Articles in English & French) ۱۴۰۳ )
چکیده

Emotions are well-documented to influence behaviors, learning process, and learning outcomes. Boredom, a negative emotion, can affect students significantly in academic settings. This case study explores the causes of students’ boredom in foreign language classrooms and their coping strategies. Data were collected through semi-structured interviews with twenty English-majored juniors learning Chinese as an additional required language at a university in Vietnam. Results showed that boredom in English language and Chinese language classrooms could be classified into four broad categories: lesson-related, teacher-related, student-related, and others (e.g., learning environment). As the students reported, task diversity, teachers’ sense of humor, and students’ motivation were supposed to reduce boredom in language classrooms. To overcome this negative emotion, the students used various facilitative and debilitative strategies. They positively attempted to mitigate boredom by initiating jokes with their teachers and classmates, suggesting interesting topics to discuss, and raising hands to change the classroom atmosphere. However, other students tended to have gossips with their classmates, text their friends, and go outside for a while. The results suggest implications for improving foreign language teaching and learning in Vietnam and other similar contexts.
 

دوره ۱۶، شماره ۱ - ( فروردین و اردیبهشت (Articles in English & French) ۱۴۰۴ )
چکیده

It is argued that in our current digital era, MALL (mobile-assisted language learning) is an indispensable mode either for independent self-learning or for integrating with the school curriculum. The present study explores the possibility of using gamification as a home assignment in English as a foreign language course for students of non-English majors at a university in Vietnam. Data was collected and analyzed using ۶۹ questionnaire responses and ۴۱ essays written by students in a class of General English. The questionnaire and essay topic prompt required students to provide an evaluation of their personal experience learning English with Duolingo outside the classroom, as part of the compulsory home assignments during a ۱۵-week semester. The questionnaire items were in Vietnamese and the essays were either in Vietnamese or English for students’ convenience. The results showed detailed benefits and problems of learning English with Duolingo as perceived by the students. The key benefits include the fact that Duolingo is a valuable resource: rich and free; the limitation is mainly learners’ lack of experience with the application. It is suggested that with teachers’ guidance, Duolingo could be used as an effective and motivating tool for independent learning.
 

دوره ۱۹، شماره ۱۲۲ - ( فروردین ۱۴۰۱ )
چکیده

میزان مصرف عدس به دلیل ترکیبات مغذی و خواص عملکردی آن­ها به طور مداوم رو به رشد بوده است. دانه­های عدس سرشار از چندین ترکیب زیست فعال با اثر کنترل بر کاهش علائم دیابت، بیماری­های قلبی-عروقی و پیری می­باشد. در این مطالعه اثرات عصاره استونی، فیبر محلول و پروتئین استخراج شده از عدس سبز در غلظت ۵۰ میلی­گرم بر میلی­لیتر بر خواص ضد دیابتی با اندازه­گیری مهار کنندگی فعالیت آنزیم آلفا-آمیلاز و آلفا-گلوکوزیداز مورد بررسی قرار گرفت. میزان مهار کنندگی فعالیت آنزیم آلفا-آمیلاز خوکی توسط عصاره استونی و پروتئین عدس اختلاف معناداری با یکدیگر نداشتند (۰۵/۰ > p). عصاره استونی بیش­ترین تاثیر را بر مهار فعالیت آنزیم گلوکوزیداز موشی داشت (۰۸/۶۷ درصد). همچنین کاهش شدت فلوئورسانس در اثر افزودن غلظت­های مختلف عصاره استونی، فیبر محلول و پروتئین عدس (۲۵/۰، ۵۰/۰، ۱، ۲ و ۴ میلی­گرم بر میلی­لیتر) به آنزیم آلفا-آمیلاز و آلفا-گلوکوزیداز نشان دهنده ایجاد تغییرات در ساختار سوم آنزیم­ها بود. نتایج نشان داد که هر سه ترکیب استخراج شده از عدس به عنوان یک منبع طبیعی برای مهار فعالیت آنزیم­های آلفا-آمیلاز و آلفا-گلوکوزیداز محسوب شوند و در تهیه تولید مواد غذایی فراسودمند مورد استفاده قرار گیرند.

صفحه ۱ از ۱