基于实践能力提升为导向的食品营养学课程教学改革  

Teaching Reform of Food Nutriology Based on the Promotion of Practical Ability

作　　者：马雪[1] 刘丽美 刁小琴[1] MA Xue;LIU Li-mei;DIAO Xiao-qin(School of food and Pharmaceutical Engineering,Suihua University,Suihua 152061,China)

机构地区：[1]绥化学院食品与制药工程学院

出　　处：《赤峰学院学报（哲学社会科学版）》2019年第7期163-165,共3页Journal of Chifeng University：Philosophy and Social Science Chinese Edition

基　　金：绥化学院2018年教育教学改革资助项目(JF2018002)

摘　　要：食品营养学是食品专业本科教学体系中重要的专业课程,是一门理论与实践相结合的课程,为了提高教学质量,应优化教学内容,明确教学大纲,减少交叉课程重复内容。增加自主综合设计性实践环节:课堂上合理设计实践环节,使学生参与实践教学的全过程,与学生合作学习;课堂外合理设计实践环节,指导学生积极走出课堂,投身社会实践。the food nutrition is important in food professional teaching of undergraduate course system of professional courses,is a combination of theory and practice of course,in order to improve the quality of teaching,on the basis of analyzing the teaching status of food nutrition,optimize the teaching content,teaching outline,reduce the interdisciplinary duplicate content,increase the comprehensive design practice.The practical link should be reasonably designed in class to enable students to participate in the whole process of practical teaching,cooperate with students in learning,and reasonably design the practical link outside class to guide students to actively go out of class and devote themselves to social practice.

关 键 词：食品营养学 实践教学 教学内容 教学方式 课内实践 课外实践 改革 

分 类 号：G642[文化科学—高等教育学]