摘要
营养与食品卫生学实验/实践课程聚焦专业能力培养,在教学设计中加深实验原理和方法的内在联系,以加强学生的理解与掌握。以复杂的专业问题为引导,强化实验方法的综合运用,提升学生解决问题和归纳总结的能力。开展以学为中心混合式教学,启发引导学生建立科研设计的意识,激发学生探究与创新的动力。以“食品中含氮物质测定”为典型的综合实验教学实例,从该项目的设计、支撑条件、教学模式、特色与成效等方面阐述课程的教学体系,为建设一流专业实验课程探索新的模式。
Focusing on the professional ability cultivation,the course of“experiment/practice of nutrition and food hygiene”enhances students’understanding and mastery of theory by deepening the internal relation of experimental principles and methods in teaching design.The course improves students’ability to solve problems and to summarize by strengthening the comprehensive application of experimental method with complex professional problems.In order to inspire students’consciousness of research design and to stimulate students’motive force of investigation and innovation,the course also carries out mixed teaching with learning as the center.For the purpose of a new construction model of a tiptop experimental course,the teaching of this course is explained by a typical example of the experiment“Determination of Nitrogen ous Substance in Food”,from the aspects of the design,supporting conditions,teaching mode,characteristics and effect.
作者
陈小旋
李蕾
张小芬
蔡晨曦
郭东北
李红卫
CHEN Xiaoxuan;LI Lei;ZHANG Xiaofen;CAI Chenxi;GUO Dongbei;LI Hongwei(School of Public Health,Xiamen University,Xiamen 361102,Fujian,China)
出处
《实验室研究与探索》
CAS
北大核心
2022年第5期244-247,257,共5页
Research and Exploration In Laboratory
基金
厦门大学2021年一流本科课程项目(厦大教[2021]3号)。
关键词
食品中含氮物质测定
综合性实验
知识融合
综合运用能力
determination of nitrogenous substance in food
comprehensive experiments
knowledge integration
comprehensive application ability
