北京市中学生关于SARS的认识与反应的跟踪调查研究

2003年5月和2004年1月,通过问卷跟踪调查方式对海淀区某居民小区的中学生有关SARS的认识和反应进行了研究,内容涉及中学生对SARS的了解程度及了解方式、关于预防SARS的知识和相应的行为变化等.中学生对SARS有一定的认识和了解;各大媒体在SARS期间对于宣传公共卫生知识起到了重要的作用;中学生群体目前对SARS仍旧有一定的恐惧心理;中学生注重卫生的程度因为SARS的远去而有所降低.加强公众对于流行疾病的基本认识,进一步改善其卫生习惯,仍然是我们需要面对的问题.     

当代中学生法治教育问题与对策研究

在当代中学生的教育问题上最为突出的就是法治教育,因为法治教育是影响国家依法治国整体目标的重要因素之一。对于中学生法治教育这方面,受到了党和国家的高度重视,也正是得力于党和国家的重视,使得中学生的法治教育逐渐得到了来自各方面的支持,在一定程度上提升了中学生的法治素养。目前,中学生法治教育所面临的问题有课程内容缺乏、教育方式单一、理论与实践中断、教育评价体系不完善等问题,导致中学生法律意识缺乏、法治观念淡薄。针对存在的这些问题,提出增设法治教育内容,合理安排教材;丰富法治教育途径,营造教育环境;理论密切联系实际,知识运用于实践;加强师资队伍建设,提高教育质量等途径,以增强中学生的法律意识。     

XBRL技术应用:现状·问题·前景——来自新疆企业的问卷调查研究

2003年上交所开始实施基于XBRL的上市公司信息披露标准,标志着我国开始了XBRL技术标准的应用.为了解XBRL技术在企业的情况,本文采用问卷调查方式对实务界进行了调查,发现被调查者对XBRL技术的相关知识有一定了解,但程度不深;XBRL在我国企业应用受多种因素影响;大部分被调查者对XBRL的应用前景充满信心.     

论知识管理学的构建

随着科学技术的进步,和社会的不断发展,我国国民越来越重视企业的知识管理方式。知识管理是一个新型的科学领域,在近年来受到群众的广泛关注,因此很多科学家开始专门研究知识管理学的构建,通过学者们对于知识管理学的内在含义的不同认知,了解到知识管理学具有一定的实践意义以及理论意义。目前我国对于知识管理学的研究内容非常广泛,但是还有很多人在知识管理上的认识存在误区,这一点也在一定程度上阻碍了知识管理学的发展,下面本文就知识管理学的发展现状展开讨论,希望能够建立起一个科学、完整的知识管理学体系,为我国知识管理学的发展做出贡献。     

关于SARS对物流业影响的调查报告

<正> 为及时了解SARS对物流业的影响,中国物流与采购联合会自5月30日开始,展开了SARS对物流业影响的问卷调查。这次调查的重点是SARS对物流业的影响。     

大学生对转基因食品认识、态度的调查——以西安市大学生为例

目的:了解大学生对转基因食品的认识和态度,为日后转基因食品的宣传和推广提供参考。方法:采取调查问卷的方式对西安市西京学院463名学生进行调查。结果:大学生对转基因食品知识了解的较少,包括国家对转基因食品的政策及态度、国内外关于转基因食品所做的安全实验,而获取信息的渠道主要是网络、电视;大部分学生不清楚自己是否食用过转基因食品,但在食品的选择上绝大多数会注意其是否是转基因食品,认为转基因食品应该有明显标识,国家应该尽快对转基因食品进行立法约束,同时对转基因产品的发展前景抱有积极态度。结论:大学生对于转基因食品了解的较少,相关部门可以通过网络、电视等进行正确的知识宣传,同时加强对转基因食品的监管。     

SARS改变信息传导效率

信息的传导效率在社会和经济发展中有举足轻重的作用.SARS对于中国社会最重要的影响之一是改变了中国政府和社会对于信息的传导效率的认识和公众知情权的要求.     

乌市中学生消费趋高

孩子不仅是家庭的“小太阳”,也是祖国的未来。可以说 ,现在的孩子太幸福 ,从小就好象泡在蜜罐里 ,不愁吃、不愁穿 ,家长尽最大能力满足孩子的需求。据国家统计局新疆城市社会经济调查队对乌鲁木齐市中学生一项调查结果显示 ;中学生消费正在走向高档化。1.多数中学生手中都有零用钱。本次调查汇总结果显示 :有97.0 %的中学生每月都有多少不等的零用钱。每月零用钱在 10元以下的占 9.5 % ;10元— 2 0元的占 12 .0 % ;2 0元— 30元的占13.5 % ;30元— 5 0元的占18.5 % ;5 0元— 10 0元的占2 2 .5 % ;百元以上的占到 2 1.0 % ;而没有零用钱的仅…     

浅析物理学习中的障碍

在全面实施素质教育的今天,在初中物理的学习中仍有部分学生感到有一定困难,学生产生这种想法的主要原因可归纳为两个方面:一方面是由于物理学本身的特点,如知识内容的抽象性;另一方面是由于学生在学习物理过程中遇到一些新的障碍。关于新的障碍,具体表现为以下几点:一、知识结构产生的障碍1.新旧知识混淆,产生认识上的障碍学生在学习物理时,常常对一些知识分辨不清甚至混淆在一起。如初中学生对热量和热能;重力、压力和支持力;弹簧的伸长和弹簧的长度;功和能等区分不清。在物理教学中,应当首先调查了解学生易混淆的概念和规律,然后在教学过程中对易混淆的物理概念和规律进行比较,让学生从本质属性、应用范围等各方面进行对比,加强学生对知识的理解能力和鉴别能力。2.错误的知识定型化,产生知识障碍学生头脑中通过日常生活、生产以及学习过程中产生了一些物理知觉,这些知觉有一些是正确的,它对掌握、理解物理概念和规律起一定的积极作用;但有些知觉是错误的,它在学生大脑中形成固定的模式并定型化,阻碍学生理解和掌握新知识。如在力学中,力的概念是在“推、拉、提、压、吸”的基础上形成的。因此,学生头脑中产生“只有有生命的物体和一些特殊的物体才能产生力的作用”的错误...     

改革医疗服务体系是促进健康保险的发展的关键

自SARS肆虐过后,我国的传染病防预体系频频报急,先是猪链球菌、苏丹红威胁人类健康,目前禽流感又卷土重来,流行病的频频爆发使中国的疾病救治体系面临一系列的考验。SARS的斗争经验告诉我们:对待流行病,只要对病人采用““早发现早隔离早治疗”的原则,是能得到有效控制的,但是与流行病的斗争中,能否及时筹措到足够的资金是关键。从广东SARS斗争经验来看,全省社会保障体系不健全,一定程度上也影响了SARS病人的及时治疗,从而也导致治疗成本的增加。相关统计表明,全省SARS病人中,有一定医疗保障的(包括参加医疗保险、公费医疗、商业保…     

探究中学生饮食的安全与健康

本文通过对在校部分学生日常饮食的调查,分析目前中学生在校期间饮食的种类、安全习惯和健康习惯,并对中学生在校期间饮食的安全和健康进行科学分析,使中学生在校期间养成一个科学、安全的饮食习惯,来保证学生的身体健康,顺利完成学业。     

我国中学生媒体接触习惯和消费行为实证研究（二）

21世纪是信息时代。大众传媒围绕在中学生生活方方面面,影响日益扩大。为了解当今中学生面对报纸、广播、电视、网络、手机短信等传播形式消费中有哪些习惯和消费行为．通过问卷调查的方式对中学生媒体接触习惯和消费行为进行了专项调查。调查发现当前中学生选择媒体类型首先网络媒体．其次是电视媒体。中学生接触媒体途径开始由传统媒介向新媒介过渡。使用手机上网的已经占到26．23％．并有持续扩大的趋势。中学生主要关注的信息集中在娱乐、教育等方面。接触媒体的目的主要是为了放松精神,辅助学习．娱乐身心。传媒产品对中学生的世界观、价值观、人生观、消费观都有着极为重要的导航作用．建议多开发正面引导和适合中学生群体的媒介产品。     

Secondary school tuck shop options and student choices: A cross‐sectional survey

Obesity in children is rapidly becoming a major public health problem in Hong Kong; the prevalence of overweight in children increased from 16.2% to 22.2% between 1998 and 2008. Healthy eating programs and policies exist, but only for primary schools, and students’ eating habits change when they are exposed to the new environment in secondary schools. Therefore, this study examined the relationship between available food in secondary school tuck shops and students’ purchasing preferences. A cross‐sectional survey was conducted from mid‐March to mid‐April 2016 across six secondary schools, using a questionnaire to measure students’ healthy eating knowledge and eating habits and a checklist to explore food options in each school's tuck shop. Linear regression was used to explore the relationship between eating knowledge and eating habits and logistic regression to explore the relationship between available foods at the tuck shops and the children's purchasing preferences. A total of 374 junior secondary students participated in the survey. A weak, positive correlation was found between healthy eating knowledge and healthy eating habits. No association was found between available food at tuck shops and children's purchasing preferences. The results reveal a definite knowledge‐attitude gap where healthy eating is concerned. Despite there being no significant association between the food offerings in tuck shops and students’ measured purchasing preferences (p > .05), 81% of the students stated that they would choose healthy food if offered, illustrating the urgent need to assess the variety and nutritional quality of foods available in secondary school tuck shops.     

The golden age of protein: an initial teacher training perspective on the biological role of proteins in our everyday lives

We make use of proteins in all aspects of our daily lives from biological washing powders to soft‐centred sweets, yet their fundamental role in our diet is often misunderstood. This paper draws on the findings of a three‐phase research project into Initial Teacher Trainee's perception of food and eating, where students demonstrated several similar misconceptions about the food they eat and in particular, the role of proteins. More than 50% of the students thought that protein was a primary source of energy and were confused about the relationship between proteins, amino acids and nitrogen, and the role of DNA in synthesizing proteins. These misconceptions were often translated into practice in the diet the students consumed and the messages they passed on, with confidence, to their pupils. In addition to the misconceptions, teaching approaches used by the students were highly mechanistic, with little reference being given to the relationship between food and the circumstances in which it is eaten. The relationship between dietary intake and lifestyle is explored in secondary schools within Food Technology lessons. However, it is often too late to rectify the deeply entrenched misconceptions, attitudes and eating habits that school children have developed in their primary years. This paper makes the recommendation that we should reconsider how nutrition education is delivered in schools, especially at a primary level: emphasizing the need to relate teaching and learning to everyday experiences. The paper concludes by suggesting possible strategies by which this may be achieved, with proteins featuring centre‐stage.     

Investigating the need for consumer education among Turkish secondary school students

This study has been planned to determine the need for consumer education by secondary school students. A total of 300 secondary school students (150 female, 150 male) living in central Ankara in different regions with respect to socio‐economic status participated in the study. Consumer education is defined as the management of economic resources, consumer behaviour concepts, relating to consumption, level of knowledge about consumer rights and responsibilities and environmental sensitivity. On the basis of this study, almost half the adolescents draw up a budget plan and carry out market research before shopping. Also, almost half of them put quality first when choosing goods and cost is of secondary importance. More than half of the students save money for unexpected outlay. Nonetheless, adolescents do not know about consumer rights and responsibilities, nor do they have sufficient information about consumer law and the concept of protecting the environment. More than half of the students stated that they need consumer education courses as part of their curriculum.     

中学教师的性知识与性道德观及其对中学性教育的影响－－以北京市城区为案例的分析

通过对北京市某城区的实际调查,对大城市中学教师的性知识水平、性道德价值取向、教师与学生在与性有关问题上的交流等等进行了较为深入、系统的分析.     

Pre‐school staffs’ attitudes toward foods in relation to the pedagogic meal

The aim of this study, with the pedagogic meal in focus, was to identify pre‐school staff members’ attitudes to the role of food and meals as part of daily activities at pre‐school. Interviews were carried out at 12 pre‐schools and a total of 34 pre‐school staff participated. The staff revealed strong opinions as well as ambivalence towards how food and meals should best be integrated into their daily work and pedagogic activities. The pre‐school staffs’ lack of or insufficient education and knowledge regarding food and nutrition resulted in an ambivalent and uncertain situation with respect to how they should see themselves as teachers in the meal situation. Nevertheless, most of the staff had a clear perception of what it meant to practice a pedagogic meal. It meant helping and encouraging the children to help themselves and serving as an adult model for the children at table, though this pedagogic activity was uncommon. While the staff were satisfied with the pre‐schools’ role of catering for the children, they expressed concern about or even mistrust towards the children's parents. Despite, or perhaps due to, their inadequate knowledge about food and nutrition and the lack of specific aims for the pedagogic meal, they assumed that the public sector was a better educational institution regarding foods and a better guarantor for children's food habits and dietary intake. As the teachers’ identities have changed over the past years they have not yet found a solid ground for determining how food and meals could be integrated into their everyday work as pre‐school teachers and childminders.     

A Cross Cultural Analysis of the Geographical Knowledge of U.S., Irish,Israeli, Mexican,and South Korean Business School Students

ABSTRACT

Geographical knowledge about foreign countries is considered to be a significant factor related to the successful marketing of goods and services in international markets-a not insignificant conclusion by experts given the sizable trade deficits run up by the United States in 2000 ($365 billion), 2001 ($346 billion), and 2002 ($435 billion).

Unfortunately, previous research has concluded that U.S. business school students-tomorrow's executives who will make decisions that will impact their firms' international operations-have inadequate levels of international geographical knowledge.

This article compares the geographical knowledge of U.S. business school students to that of business school students in four countries: Ireland, Israel, Mexico, and South Korea. The sub-par performance exhibited by the U.S. students and the impact of six independent variables on global geographical knowledge are used to develop a number of pedagogical conclusions designed to enhance the international geographical knowledge of U.S. business school students and students in foreign business schools and overcome the antipathy toward this subject matter that apparently exists within business schools and their various external constituencies.     

Hong Kong parents' perceptions of the transference of food preparation skills

Food preparation skills among young adults are associated with healthy food choices, better diets and a greater likelihood of an independent, healthy adult life. This study conducted in Hong Kong aimed to investigate parents' perceptions of cooking skills; to explore the transference of cooking skills in the home setting; to identify parents' expectations regarding the transference of cooking skills; and to inform the development of educational initiatives for developing healthy eating habits. A questionnaire survey was conducted to collect information of the subjects' cooking experience, attitudes about cooking skills, cooking habits at home, family meal habits, transference of cooking culture in the family and the factors influencing the choice of ingredients and cooking. It was administered to 1009 Hong Kong parents (of students aged between 11 and 18, studying in 15 secondary schools). The collected data were analysed using the Statistical Package for the Social Sciences (version 12.0, SPSS, Inc., Chicago, IL, USA) and cross‐tabulation analyses were used to compare the responses of the parents by gender, employment status and income. The results show that parents valued cooking as important life skills for both boys and girls. Parents generally perceived their cooking skills either good (41.9%) or mediocre (54.5%), yet children are rarely taught these skills in the home. Family meals prepared primarily with fresh ingredients are still an important part of the daily routine, and mothers are dominating the roles in food choice decision, cooking and buying the ingredients for family meals. Mothers and schools are expected to be the major channel to teach children cooking skills. Findings suggest that parents are well‐disposed towards providing food and nutrition education at home, but need more support (50% reported that home should be a primary support for learning cooking skills; 36% indicated that the school should have a responsibility to teach children to cook starting in elementary school). Schools may do well to collaborate with families in food literacy education initiatives. Developing individuals' cooking skills paves the way for long‐term health benefits and the well‐being of the local population.     

Nutritional Improvements and Student Food Choices in a School Lunch Program

This study analyzed data on students’ food purchases linked to their school records to examine factors affecting the healthiness of their food choices and the impacts of reforms to promote healthier eating in a high school lunch program. U.S. Department of Agriculture’s Healthy Eating Index was used to evaluate the nutritional quality of the foods purchased, as well as an alterative ranking developed by the school dietitian. The new lunch program was associated with an improvement in the nutritional quality of students’ food choices. Girls tended to purchase relatively healthier food than boys, but male students had a greater improvement in the healthiness of their food choices.