护理学专业临床营养学课程建设研究  

Research on the Curriculum Construction of Clinical Nutrition in Nursing Major

作　　者：李铁梅 赵宏[1] 王萍[2] 党占翠[1] 许丹 王树林[1] 彭雯 

机构地区：[1]青海大学医学院公共卫生系,青海 西宁 [2]青海红十字医院临床营养科,青海 西宁

出　　处：《创新教育研究》2024年第9期306-312,共7页Creative Education Studies

摘　　要：课程建设对保证本科生培养质量至关重要,临床营养学是护理学专业的一门重要课程,基于目前国内临床营养学教学过程存在师资力量薄弱单一、教学模式陈旧落后、思政教育不够深入等突出问题,本研究结合课程特点,提出以教学改革为主体,以思想政治教育和职业胜任力培养为两翼的“一体两翼”课程建设目标。其中教学改革通过优化教学模块,增加实践教学,加强过程考核等途径,实现“以学生为中心”的教学模式。通过课程建设探索与实践发现,今后应该加强专业型师资力量的培养,开展有效的师生沟通,重视以学生为中心的新型、多样化的教学形式,积极推进理论与实践结合,从而培养出思想政治素质和职业胜任力突出、满足健康中国建设需求的营养健康人才。Curriculum construction is important to ensure the quality of undergraduate training. Clinical nutrition is an important course in nursing. Based on the prominent problems in the courses of clinical nutrition in China, such as the suboptimal professional capability of teaching forces, outdated teaching modes, and insufficient depth of ideological and political education, this study proposed the curriculum construction goal as “One Body, Two Wings”, which takes teaching reform as the main body, ideological and political education, and professional competency training as the two wings. The teaching reform adopted the “student-centered” teaching model by optimizing teaching modules, increasing the weight of practice, strengthening process assessment, etc. Through these effective approaches, the teaching reform improved teaching quality and strengthened students’ abilities in knowledge application. This study suggested that more efforts should be taken to support the training of professional teachers, carry out effective teacher-student communication, and promote novel and diversified student-centered teaching forms. By these comprehensive measures,

关 键 词：临床营养学 课程建设 课程改革 护理学 

分 类 号：H31[语言文字—英语]