《食品营养与健康》课程试卷分析与教学思考  

Examination Papers Analysis and Teaching Thinking of Food Nutrition and Health

作　　者：应浩 钱婉婷 Ying Hao;Qian Wanting(Guilin Tourism University,Guilin 541006,China)

机构地区：[1]桂林旅游学院酒店管理学院,广西桂林541006

出　　处：《云南化工》2023年第2期155-158,共4页Yunnan Chemical Technology

基　　金：桂林旅游学院教学改革项目(2019XJJGA015)。

摘　　要：采用教育测量学的原理与方法对桂林旅游学院近三学期食品营养与健康课程试卷质量及考试成绩进行了分析和评价。结果显示:近三学期学生成绩整体有提高趋势,试卷信、效度呈上升趋势,试卷难易适度,区分度符合命题要求,但单选题和判断题整体难度和区分度较低。课程试卷整体质量较高,考生成绩稳步提高。后续命题中要适当提高客观性试题的难度和区分度,教学中要采用多种教学方法,改革教学模式,加强学生对课程知识综合和灵活应用能力的培养。Taking the final examination score materials and students’test papers of Food Nutrition and Health in Guilin Tourism University in nearly three semesters as the research objects,the principles and methods of educational measurement were used to analyze and evaluate the score data and the quality of the courses’papers.The results showed that the students’scores and the reliability and validity of the test papers had a trend of improvement,the difficulty was moderate and the discriminationin was common in the past three semesters.But the difficulty and discrimination of multiple choice questions and true or false questions were slightly lower.The quality of the test papers were high and the students’scores had steadily improved.In the future examinations,the difficulty and discrimination of objective questions can be appropriately improved.In teaching,the teacher should adopt diversified teaching methods,reform teaching mode to develop students’ability of comprehensive and flexible application of the courses’knowledge.

关 键 词：试卷分析 食品营养与健康 课程 试卷质量 教学改革 

分 类 号：G64[文化科学—高等教育学]