营养配餐专业《食品原料学》课程改革研究  

Study on the Curriculum Reform of"Food Raw Materials Science"for Nutrition and Catering Major

作　　者：张税丽[1] ZHANG Shuili(Pingdingshan Industry College of Technology Institute,Pingdingshan 467001,China)

机构地区：[1]平顶山工业职业技术学院,河南平顶山467001

出　　处：《现代食品》2024年第16期89-91,共3页Modern Food

摘　　要：《食品原料学》是营养配餐专业的基础课,主要研究食品原料分类、化学组成及其特性、营养保健功效、生产流通及安全控制等内容,为后续营养配餐类课程的学习奠定了重要基础。但是该课程传统的教材、教学设计、教学手段及考核方式等对于目前营养配餐专业学科人才培养目标的实现还远远不够。本文从整合教材内容、完善知识体系、改革课程设计、改革教学手段及考核方式等方面进行研究,旨在全面提高《食品原料学》课程的教学质量,促进学科优秀人才的培养。"Food Raw Materials Science"is a basic course for nutrition and catering major.It mainly studies the classification,chemical composition and characteristics of food raw materials,nutrition and health efficacy,production and circulation,safety control and other contents,which lays an important foundation for the subsequent study of nutrition and catering courses.However,the traditional teaching materials,teaching design,teaching methods and assessment methods of this course are far from enough for the realization of the talent cultivation goal of nutrition catering specialty.This paper aims to improve the teaching quality of"Food Raw Materials Science"and promote the cultivation of outstanding talents from the aspects of integrating textbook content,perfecting knowledge system,reforming course design,reforming teaching methods and assessment methods.

关 键 词：食品原料学 课程改革 教学质量 

分 类 号：G622.0[文化科学—教育学]