过程性评价在“食品化学与营养学”理论教学中的应用实践  

Application of Process-Oriented Assessment in Food Chemistry and Nutrition Theoretical Teaching

作　　者：李琳[1] 潘子强[1] 沈志华[1] 李清春[1] 张景强[1] 李雪雁[1] 牟登科[1] 

机构地区：[1]电子科技大学中山学院,广东中山528402

出　　处：《广东化工》2016年第16期232-233,226,共3页Guangdong Chemical Industry

基　　金：广东省教育厅精品资源共享课程项目(SWZYGX201301);电子科技大学中山学院质量工程项目(ZLGC2009JXTD14);电子科技大学中山学院科研平台项目(414YP01)

摘　　要：文章介绍了食品化学与营养学课程过程性评价的构建方法及其实施过程,探讨了过程性评价在课程教学中的应用实践。教学团队在课程设计中将评价体系纳入了教学过程的各个环节(课堂考勤、个人基础作业、个人自选作业、团队作业及期末闭卷考试)并赋以不同权重,阐述了课程交流平台的搭建,个人作业(个人基础作业及个人自选作业)及团队作业的设计、评价方法,同时说明了闭卷测试的出题原则及试卷分析方法,旨在改善该门课程的教学效果并为过程性评价的广泛应用提供参考和依据。The application of process-oriented assessment in Food Chemistry and Nutrition was discussed in this paper. Assessments were designed in all the process of teaching, including checking attendance, personal basic assignment, personal optional assignment, group work and final test. The percentage of 5 parts was weighted according to its value and assessment was conducted in many ways. The online platform was built to fulfill the need of students; the idea and evaluation of personal work and group work were illustrated. The principle of test design and analysis of testing paper were explained. The success in Food Chemistry and Nutrition would be a good example for process-oriented assessment application.

关 键 词：过程性评价 食品化学与营养学 教学 应用 

分 类 号：G4[文化科学—教育学]