“食品营养学”线上线下混合式教学模式探索与实践  

Exploration and Practice of Online and Offline Mixed Teaching Mode of“Food Nutrition”

作　　者：汪艳群[1] 史琳[1] 蒋东华[1] 吴朝霞[1] 谭慧 李冬男[1] WANG Yanqun;SHI Lin;JIANG Donghua;WU Zhaoxia;TAN Hui;LI Dongnan(College of Food Science,Shenyang Agricultural University,Shenyang 110086)

机构地区：[1]沈阳农业大学食品学院,沈阳110086

出　　处：《食品工业》2024年第6期334-336,共3页The Food Industry

基　　金：辽宁省优质教学资源建设与共享项目“基于跨校修读学分课程《食品营养学》混合式教学模式的研究与实践”(2021-579)。

摘　　要：“食品营养学”课程知识点多而学时有限,围绕教材开展的传统教学很难实现有效和足够的扩展和深化,为了提升教学效果,有必要进行教学模式改革。而随着信息技术在高校教学体系中的融入,这为探索新教学模式提供了便利条件。因此,文章探索了在“食品营养学”课程中线上课堂与线下课堂如何相融合,实践了线上线下混合式教学模式。结果表明:线上线下混合式教学模式在提升“食品营养学”课程学习效果和教学质量方面表现出不可忽视的优势。文章也为线上课堂与线下课堂的有效融合及教学模式的改革提供参考与借鉴。The course of“Food Nutrition”has many knowledge points and limited learning hours.Traditional teaching based on textbooks is difficult to achieve effective and sufficient expansion and deepening.In order to improve teaching effectiveness,it is necessary to reform the teaching mode.With the integration of information technology into the teaching system of universities,it provides convenient conditions for exploring new teaching models.Therefore,this article explores how to integrate online and offline classrooms in“Food Nutrition”courses,and practices a blended teaching model of online and offline.The results show that the blended online and offline teaching mode has an undeniable advantage in improving the learning effectiveness and teaching quality of“Food Nutrition”courses.This article also provides reference and inspiration for the effective integration of online and offline classrooms and the reform of teaching modes.

关 键 词：线上线下 混合式教学 食品营养学 

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