营养学专业实践课程《食品加工与烹饪》体验式教学的设计与评价  

The design and evaluation of the experiential teaching of food processing and cookin in the practice course of nutrition

作　　者：刘霞[1] 顾翠英[1] 殷桂香[2] 沈红艺[1] 

机构地区：[1]上海中医药大学公共健康学院,201203 [2]上海中医药大学文献信息教研室,201203

出　　处：《中华医学教育探索杂志》2016年第11期1158-1161,共4页Chinese Journal of Medical Education Research

基　　金：校级教学改革项目基金（SHUTCM2015KCJS018）

摘　　要：营养学专业课程《食品加工与烹饪》实践性极强，要求学生掌握一定营养学专业知识和操作技能。因此，授课时引入体验式教学，设计具体实验、反思观察、抽象概括、主动应用四个环节，注重教学过程中的实践——应用——再实践，重新调整与设置实践目标、内容、教学方法、考核等，并用问卷调查法和访谈法评价教学效果。丰富了该课程的教学内涵，提升了学生实践学习成效。＂Food processing and cooking＂ is very practical, and requires students to master certain knowledge and operational skills of nutrition. Therefore, we introduced the experience teaching design, con- crete experiment, reflective observation, abstract generalization and application, focused on practice-appli- cation-further practice in the teaching process, readjusted and set practical objectives, contents, teaching methods, evaluation, and used questionnaire and interview method to evaluate the teaching effect, which enriched the teaching content of the course and improved the effectiveness of students＇ practice learning.

关 键 词：体验式教学 营养学实践课程 食品加工与烹饪 实践教学效果 

分 类 号：R15[医药卫生—营养与食品卫生学]