Development of Producing and Using E-books Competencies of Teachers in Chachengsao, Thailand
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Abstract
The purposes of this research were to develop the competency of producing and using E-books of teachers in Chachengsao and study effects of using e-books in instruction of teachers in Chachengsao. This study employed both quantitative and qualitative approaches. The findings revealed that the components of E-Books comprised three key components: E-Book structure; multimedia; and hyperlink. The procedures of the designing and development of E-books were divided into 11 steps. The overall competency of teachers’ producing E-Books was evaluated in the high level. The effects of using e-books of teachers in Chachengsao are as follows: (1) students’ attention and (2) students’ learning behavior.
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References
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Yalman, M. (2015). Preservice teachers’ views about e-book and their levels of use of e-books. Procedia -Social and Behavioral Sciences, 176: 255-262.
Letchumanan, M. & Tarmizi, R.A. (2010). Utilizationa of e-book among university mathematics students. Procedia -Social and Behavioral Sciences, 8: 580-587.
Rubin, J. T. (2012). 15 use cases comparing e-books to traditional books: an illustrated list. Retrieved from http://www.jamierubin.net
Srimaneepant, A. (2004). Development of a Multimedia Electronic Book for Training on " Utilization of Instructional Media" for Dhurakijpundit University Staff. (Master Education). Kasetsart University
Taylor, M. (2015). Formatting the parts of an ebook. Retrieved from http://digitalpublishing101.com/digital-publishing-101
Thailand Office of the Basic Education Commission (OBEC). (2015). National Education Act B.E. 2542 (1999) and Amendments (Third National Education Act B.E. 2553 (2010)). Retrieved from http://kormor.obec.go.th/act/act081.pdf (Thai manuscript)
Vassiliou, M. (2008). Progressing the definition of “e-book”, Library Hi Tech, Vol. 26 Iss:3,355-368
Yalman, M. (2015). Preservice teachers’ views about e-book and their levels of use of e-books. Procedia -Social and Behavioral Sciences, 176: 255-262.