基于OBE理念的食品营养学教学设计与实践  

Teaching Design and Practice of Food Nutrition Based on Outcome-Based Education Concept

作　　者：郭丽萍[1] 肖军霞[1] 李鹏[1] 耿欣[1] 唐娟[1] 孙庆杰[1] GUO Liping;XIAO Junxia;LI Peng;GENG Xin;TANG Juan;SUN Qingjie(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品工业》2021年第8期231-235,共5页The Food Industry

摘　　要：食品营养学是食品专业一门重要的核心课程。课程组基于OBE(outcome-based education)理念,对食品营养学教学过程进行了设计,制定了食品营养学合理具体的课程目标。通过融入课程思政、线上线下混合式教学、多元化教学方式、竞赛等多途径提高学生的学习自主性和实践能力,采用了生生互评、小组互评、教师评价等多元化的评价方式,注重学生的过程性考核,形成了闭环运行的课程质量保障体系,不断实现课程目标的达成。课程教学改革大大增强学生主动学习的意识,提高学生利用食品营养学知识分析问题、解决问题的能力以及团队协作和沟通能力,对人才培养质量的提高具有重要意义。"Food nutrition"is an important core course of food science and engineering major and food quality and safety major.Based on outcome-based education concept,reasonable and specific course objectives of Food Nutrition were formulated.The learning autonomy and practical ability of students could be improved by integrating the ideological and political elements,online-merge-offline teaching,diversified teaching method and competition.Meanwhile,diversified assessment methods were adopted focusing on formative evaluation of the course.A closed-loop course quality assurance system of formed and course objectives were constantly achieved.The teaching reform effectively stimulated students learnin g autonomy,improved the ability of analyze and solve problems using as well as team cooperation ability and communication skills.It is of great significance to improve the quality of talent cultivation for the society.

关 键 词：食品营养学 成果导向 课程目标 教学改革 

分 类 号：G642[文化科学—高等教育学] TS201.4-4[文化科学—教育学]