高职《食品营养学》教学优化与改革  

Exploration on Teaching Optimization and Reform in the Course of Food Nutrition in Vocational College

作　　者：陈岑[1] 徐银[1] 韩艳丽[1] 童斌[1] 

机构地区：[1]江苏农林职业技术学院生物工程系,江苏句容212400

出　　处：《教育教学论坛》2017年第39期252-253,共2页Education And Teaching Forum

摘　　要：食品营养学是研究食品营养与人体健康关系的学科,是以掌握食品营养学的基础理论知识以及实际的应用能力为主要目的的课程。本文针对高职学生的知识体系和专业特点,为提高食品营养学的教学质量,从教学内容、教学手段和考核方式等方面进行了优化与改革。Food nutrition is a subject which studies the relationship between food nutrition and human health. Its main purpose is mastering the basic theory knowledge and practical ability. According to the knowledge system and professional characteristics of higher vocational students,the teaching content,teaching methods and assessment methods were optimized and improved in order to improve the teaching quality of food nutrition.

关 键 词：食品营养学 高职 教学优化 教学改革 

分 类 号：G718.5[文化科学—职业技术教育学]