“六维一体”评价体系在食品营养学中的应用  

The Application of the“Six-Dimensional Integrated”EvaluationSystem in Food Nutrition

作　　者：张晨微 王洪涛[1] 袁绮晨 甘晶 王丹丹 ZHANG Chenwei;WANG Hongtao;YUAN Qichen;GAN Jing;WANG Dandan(College of Life Science,Yantai University,Yantai 264000)

机构地区：[1]烟台大学生命科学学院,烟台264000

出　　处：《食品工业》2025年第2期333-337,共5页The Food Industry

基　　金：烟台大学校级教改项目:“匠心匠行、五育并举”,构建高质量育人体系——食品营养学课程新型人才培养模式研究与实践(jyxm2023037)。

摘　　要：地方高校食品营养学课程思政教学质量评价体系的构建对于提高教学质量、培养具有社会责任感和职业道德的食品营养专业人才具有重要意义。在当今社会,教育的使命不仅仅是传授知识,更是培养学生全面发展的能力。因此,基于这一背景,文章将围绕“六维一体”文化育人模式展开深入研究,从教学质量评价标准、评价方法和评价主体等方面,探讨构建该课程思政教学质量评价体系的思路和方法,并结合社会调查结果进行分析。The construction of the evaluation system of the quality of the teaching of food nutrition course ideology in local colleges and universities is of great significance to improve the quality of teaching and to cultivate food nutrition professionals with a sense of social responsibility and professional ethics.In today's society,the mission of education is not only to impart knowledge,but also to cultivate students'ability of comprehensive development.Therefore,based on this background,this paper will focus on the"six-dimensional integration"cultural education model to carry out in-depth research,from the teaching quality evaluation standards,evaluation methods and evaluation subjects,to explore the construction of the course of the ideological and political teaching quality evaluation system of the ideas and methods,and combined with the results of the survey of the community to carry out the analysis.

关 键 词：六维一体 食品营养学 课程思政 教学质量 评价体系 

分 类 号：TS201.4-4[轻工技术与工程—食品科学] G642[轻工技术与工程—食品科学与工程]