食品卫生与营养学专业实践教学模式改革与探索  

Reform and Exploration of Practical Teaching Mode of Food Hygiene and NutritionMajors

作　　者：韩晓 江王涛 郭耀东 任嘉瑜 张晓文 HAN Xiaojiang;WANG Tao;GUO Yaodong;REN Jiayu;ZHANG Xiaowen(College of Health Management,Shangluo University,Shangluo 726000;Shangluo Health and Wellness Industry Research Institute,Shangluo 726000)

机构地区：[1]商洛学院健康管理学院,商洛726000 [2]商洛康养产业研究院,商洛726000

出　　处：《食品工业》2025年第1期333-336,共4页The Food Industry

基　　金：商洛学院教育教学改革研究项目(项目编号:24jyjx146);陕西省高等教育教学改革重点项目(项目编号:23BZ067)。

摘　　要：食品卫生与营养学专业实践教学学分占比总学分39.8%,是培养应用型人才关键环节。针对传统实践教学中缺乏实践训练、实践育人平台“孤岛”现象严重、知识应用不足等问题,商洛学院通过重构实验教学、技能训练、实习等实践课程体系,建好、用活康养实践平台、校外实习基地、双师型教师、地方实践活动等实践育人模式,完善实践育人评价模式,对学校营养学专业实践教学进行改革探讨,旨在提高学生实践应用能力,进而为地方康养之都建设和社会发展做出更大贡献。The practical teaching credits of Food Hygiene and Nutrition major account for 39.8%of the total credits,which is a key link in cultivating applied talents.In response to the problems of lack of practical training,serious“island”phenomenon of practical education platforms,and insufficient knowledge application in traditional practical teaching,this paper reconstructs the practical curriculum system of experimental teaching,skill training,internships,etc.,establishes and utilizes practical education models such as health and wellness practice platforms,off campus internship bases,dual teacher teachers,and local practical activities,improves the evaluation model of practical education,and explores the reform of practical teaching in the nutrition major of our school,aiming to improve students'practical application ability and make greater contributions to the construction of local health and wellness cities and social development.

关 键 词：食品卫生与营养学 实践教学 应用型人才 教学改革 

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