基于应用能力培养的《食品营养学》多元化教学模式的探索与实践  

Exploration and Practice on Multiplex Teaching Mode of Food Nutrition Based on Training of Application Ability

作　　者：郭丽萍[1] 唐娟[1] 王凤舞[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品与药品》2017年第2期135-138,共4页Food and Drug

基　　金：青岛农业大学应用型人才培养特色名校建设工程课程建设项目(XYX2014039);2016年青岛农业大学教学研究项目(XJG2016052)

摘　　要：食品营养学课程的传统教学是以教师讲解、学生被动接受为主的教学方式,学生虽然能掌握基本知识,但应用实践能力相对较差。通过以学生为主体的多元化教学模式的实践,及课后延续性教学模式的构建,激发了学生的自主学习热情,提高了学生发现问题和解决问题的能力及团队合作精神,取得了良好的教学效果。TraditionalFood Nutrition teaching mainly applies the teaching approach of explanation by teachers and students＇ passive acceptance. Under this teaching mode, although students can master the basic knowledge, their application and practice ability is limited. Therefore, multiplex teaching mode of student-centered teaching and continuous teaching after class are developed, thus the students＇subjective learning enthusiasm is stimulated and their practice abilities to find and solve problems and team cooperation are improved, and good teaching effect has been obtained.

关 键 词：食品营养学 应用能力 多元化教学模式 延续性教学 

分 类 号：TS201.4[轻工技术与工程—食品科学]