科研项目在营养与食品卫生学“阶梯式”实践与创新中的作用  

Effects of Scientific Research Projects in Nutrition and Food Hygiene “Ladder Model” Innovation and Practice for Undergraduate Students

作　　者：王二辉[1] 刘永锋[1] 丁世彬[1] 卜勇军[1] 田玉慧[1] 吴卫东[1] Wang Erhui;Liu Yongfeng;Ding Shibin;Bu Yongjun;Tian Yuhui;Wu Weidong(College of Public Health, Xinxiang Medical University, Xinxiang Henan, 453004, China)

机构地区：[1]新乡医学院公共卫生学院,河南新乡453004

出　　处：《科技资讯》2017年第16期229-231,共3页Science & Technology Information

基　　金：河南省高等学校专业综合改革试点项目(100401K)

摘　　要：实践与创新是营养与食品卫生学学科持续发展的必要条件。该教研室以科研项目为载体建立了营养与食品卫生学"阶梯式"创新与实践的培养模式,通过建立科研实践活动的资金保障和奖励机制,积极创造条件开展科研实践活动,探索对大学生进行科研思维和创新能力进行培育的新思路,并取得明显成效,初步找到一条以科研项目为载体培养预防医学本科生创新能力的有效途径。最后就目前大学生科研项目中存在的问题进行了探讨。Practice and innovation are the essential condition for continuous development of Nutrition and Food Hygiene.Thepaper elucidated the establishment of scientific research projects based nutrition and food hygiene“ladder model”innovationand practice for students majoring in preventive medicine in our college.Through various methods as establishment of thecapital guarantee and incentive mechanism,create conditions to carry out scientific research practice,to cultivate scientificthinking and practical ability of university students.Our study intended to make useful exploration for innovation and practiceability cultivation in university students,and have achieved remarkable results and found an effective way to cultivateinnovation ability of preventive medicine undergraduates based on scientific research projects.The problem,includingscientific thinking and practice ability and question in scientific research projects are discussed in the end.

关 键 词：科研项目 “阶梯式”实践 预防医学 营养与食品卫生学 

分 类 号：G64[文化科学—高等教育学]