大健康背景下“营养与食品卫生学”课程教学改革探索——以西藏民族大学为例  

Course Construction on the Teaching Reform of Nutrition and Food Hygiene Under the Background of Comprehensive Health:Taking Xizang Minzu University as an Example

作　　者：薛蓓 王亮 王平义 XUE Bei;WANG Liang;WANG Ping-yi(School of Medicine,Xizang Minzu University,Xianyang,Shaanxi 712082,China)

机构地区：[1]西藏民族大学医学院,陕西咸阳712082

出　　处：《教育教学论坛》2025年第16期87-90,共4页Education And Teaching Forum

基　　金：2023年度西藏自治区高等教育教学改革研究项目“大健康背景下西藏高校‘营养与食品卫生学’教学改革研究”(JG2023-50)。

摘　　要：“营养与食品卫生学”是公共卫生、预防医学的专业必修课,在健康中国的大背景下,通过学习“营养与食品卫生学”课程,公共卫生、预防医学专业学生能够合理平衡膳食、预防营养相关性疾病,从而提高学生的健康忧患意识、社会责任感、实践创新及社会健康服务能力。分析了在大健康背景下“营养与食品卫生学”课程教学改革的必要性,分别从课程教学内容的优化整合、改革实践教学、研究教学方法等三方面提出了关于“营养与食品卫生学”课程教学改革的相关建议,以期为西藏高校“营养与食品卫生学”课程教学提供有益参考。Nutrition and Food Hygiene is a compulsory course for public health and preventive medicine.In the context of Healthy China,by studying Nutrition and Food Hygiene courses,students majoring in public health and preventive medicine can balance their diet reasonably,prevent nutritional diseases,and improve their health awareness,social responsibility,practical innovation,and social capabilities for health service.This paper analyzes the necessity of the reform in Nutrition and Food Hygiene teaching under the context of comprehensive health,and puts forward relevant suggestions on the reform from three aspects,namely,the optimization and integration of curriculum teaching content,the reform of teaching in practice,and study teaching methods,with a view to provide useful reference for the teaching of Nutrition and Food Hygiene in Xizang’s colleges and universities.

关 键 词：大健康 营养与食品卫生学 教学改革 

分 类 号：G642.0[文化科学—高等教育学]