健康中国背景下《营养配餐与设计》课程开发与设计探讨  

Discussion on the Development and Design of the Course"Nutrition Catering and Design"under the Background of Healthy China

作　　者：慕永利[1] 马勇[2] 赵彧佳 MU Yongli;MA Yong;ZHAO Yujia(Pingdingshan Industrial College of Technology,Pingdingshan 467000,China;Henan Quality Engineering College of Technology,Pingdingshan 467000,China)

机构地区：[1]平顶山工业职业技术学院,河南平顶山467000 [2]河南质量工程职业学院,河南平顶山467000

出　　处：《现代食品》2024年第18期66-68,共3页Modern Food

摘　　要：在健康中国的战略背景下,将健康管理理念融入《营养配餐与设计》课程势在必行。本研究按照学生的认知规律和职业成长规律,以提高学生综合能力、职业素养和服务终身发展为目标,以健康管理为主线,按营养配餐实际工作流程分解工作任务,以工作任务为中心构建项目单元,融入公共营养师、健康管理师、营养配餐员职业资格标准开发课程内容,充分凸显高职教育教学的特征与要求。Under the strategic background of healthy China,it is imperative to integrate the concept of health management into the course of nutrition catering and course design.According to the law of students'cognition and the law of career growth,the team aims to improve students'comprehensive ability,professional quality and service lifelong development,takes health management as the main line,and breaks down the work tasks according to the actual work flow of nutrition catering.Construct project units with work tasks as the center,develop course content with professional qualification standards for public dietitians,health managers and nutrition catering staff,and fully highlight the characteristics and requirements of higher vocational education and teaching.

关 键 词：健康管理 营养配餐 课程设计 

分 类 号：G622.0[文化科学—教育学]