营养咨询与教育课程设计:基于美国4所高校的课程优化方案  

Course design of Nutrition Counseling and Education:a course optimization plan based on the experience of four universities in the United States

作　　者：毛绚霞[1,2] 唐文静 张亚捷[3] 沈秀华 Mao Xuanxia;Tang Wenjing;Zhang Yajie;Shen Xiuhua(Department of Clinical Nutrition,Xinhua Hospital,Shanghai Jiao Tong University School of Medicine,Shanghai 200092,China;Department of Clinical Nutrition,College of Health Science and Technology,Shanghai Jiao Tong University School of Medicine,Shanghai 200025,China;Xinhua Hospital,Shanghai Jiao Tong University School of Medicine,Shanghai Institute for Pediatric Research,Shanghai 200092,China)

机构地区：[1]上海交通大学医学院附属新华医院临床营养系,上海200092 [2]上海交通大学医学院医学技术学院临床营养系,上海200025 [3]上海交通大学医学院附属新华医院上海市儿科医学研究所,上海200092

出　　处：《中华医学教育探索杂志》2023年第12期1802-1805,共4页Chinese Journal of Medical Education Research

基　　金：2021年度上海交通大学医学院一流本科课程建设项目;2022年度上海交通大学医学院研究生课程(教材)建设项目。

摘　　要：本研究旨在优化我国营养咨询与教育这一注册营养师核心课程的教学设计,提升我国营养专业人才的营养咨询和教育实践能力培养水平,同时为其他高校开设同类型课程提供借鉴和参考。通过对美国4所高校的营养咨询与教育课程设计进行了全面的分析,并与上海交通大学医学院所开设的该课程进行比较。研究结果发现,本校该课程在知识和能力培养目标、理论课与实践课的内容、教学方式、成绩评定方式等方面基本与美国接轨;但理论课和实践课的融合度、实践内容的广度和深度等方面略有不足。未来,可通过开发线上教学资源、编写实践指导手册、增加实践基地并丰富实践课程形式和内容等多种方式加以优化。This study aims to optimize the teaching design of Nutritional Counseling and Education,a core course for registered dietitians in China,to strengthen the cultivation of practical nutrition counseling and education abilities of nutritional professionals in China,and to provide reference for other colleges and universities intending to offer the same type of courses.This study thoroughly examined the course design of Nutrition Counseling and Education in four universities in the United States,and compared it with the course design in Shanghai Jiao Tong University School of Medicine.A profound comparison revealed that our course design was basically in line with that of the United States in terms of knowledge and ability cultivation objectives as well as the contents,teaching modes,and performance evaluation methods of theoretical and practical courses.However,there were slight deficiencies in our course design in terms of the integration of theoretical and practical courses,as well as the diversity and depth of practical courses.Our course design can be optimized by developing online teaching resources,drafting practical guidance manuals,increasing the number of practice bases,and enriching the modality and content of practical courses.

关 键 词：营养咨询 营养教育 课程设计 课程优化 

分 类 号：R151[医药卫生—营养与食品卫生学]