“大食物观”理念下“食品营养学”课程教学创新与探索  

Innovative and Exploratory Studies on the Teaching of“Food Nutrition”Course under the“Great Food View”Concept

作　　者：朱晓艾 朱广素 ZHU Xiaoai;ZHU Guangsu(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2025年第3期174-176,共3页The Food Industry

基　　金：河南省A类专业创建建设专项(HNHautFood-141和HN-HautFood-139);河南工业大学本科教育教学改革研究与实践项目(LY202305)。

摘　　要：“食品营养学”作为我校食品专业的重要核心课程,其教学内容与“大食物观”的理念呈现出高度的契合性。立足于这一理念,课程团队从“食品营养学”课程的特性切入,针对当前的实际情况和存在的缺陷,从课程定位与目标、思政教学设计、课程体系与资源构建、教学模式与特色创新以及多维度考核评价体系等方面采取一系列改革措施,以探索如何在“食品营养学”课程中融入“大食物观”。其目的在于强化学生对多元化食物供给体系重要性的理解,并培养出更多具备食品营养学专业知识,同时拥有创新思维和实践能力的食品专业人才。“Food Nutrition”is an essential core course within our food major,and its teaching content exhibits a high degree of consistency with the concept of“Great Food View”.Grounded in this concept,the course team initiated from the specificities of the“Food Nutrition”course and adopted a series of reform measures in terms of course positioning and objectives,ideological and political education design,curriculum system and resource establishment,teaching mode and feature innovation,as well as multi-dimensional evaluation system.The aim is to explore the means of integrating the“Great Food View”into the“Food Nutrition”course,with the purpose of enhancing students’comprehension of the significance of a diversified food supply system and cultivating more food professionals equipped with nutrition knowledge,innovative thinking,and practical capabilities.

关 键 词：大食物观 食品营养学 教学改革 

分 类 号：G642.0[文化科学—高等教育学]