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Enhancement or Impediment? How University Teachers’ Use of Smart Classrooms Might Impact Interaction Quality

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成果类型:
期刊论文
作者:
Mao, Qiming;Fang, Xueqin;Jiang, Libing;Zhu, Liping
通讯作者:
Fang, XQ;Jiang, LB
作者机构:
[Zhu, Liping; Mao, Qiming; Fang, Xueqin] Cent China Normal Univ, Sch Educ, Wuhan 430079, Peoples R China.
[Jiang, Libing; Jiang, LB] Cent China Normal Univ, Inst Lifelong Educ, Wuhan 430079, Peoples R China.
通讯机构:
[Jiang, LB ; Fang, XQ ] C
Cent China Normal Univ, Sch Educ, Wuhan 430079, Peoples R China.
Cent China Normal Univ, Inst Lifelong Educ, Wuhan 430079, Peoples R China.
语种:
英文
关键词:
smart classroom;e-learning;technology usage;ICT;classroom interaction;teacher education
期刊:
Sustainability
ISSN:
2071-1050
年:
2023
卷:
15
期:
22
页码:
15826-
基金类别:
Q.M. contributed to the supervision, writing of the original draft, conceptualization, methodology, and funding acquisition. X.F. contributed to writing of the original draft, the investigation, and manuscript revision. L.J. contributed to the supervision, project administration, conceptualization, and methodology. L.Z. contributed to data curation and analysis. All authors have read and agreed to the published version of the manuscript. This study was funded by the Year 2019 General Project Grant of Pedagogy in the 13th Five-Year Plan of the National Social Science Foundation of China, “Research on the Operation Mechanism of Famous Teachers’ Studios from the Perspective of Modern Apprenticeship”, funding number: BHA190122.
机构署名:
本校为第一且通讯机构
院系归属:
教育学院
摘要:
Technology’s involvement in teaching and learning is identified as an opportunity to bolster sustainable development in education. However, how it influences teaching quality and classroom interaction is a hotly debated subject, and the variations in interactions, by different technologies, between students and teachers in Smart Classrooms, particularly the ways in which interactions are impacted, are rarely discussed in existing research. The present study examines the effects of various degrees of technology on the quality of interactions in...

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