摘要
在社会高速发展的今天,社会各界对高校人才培养质量提出了越来越高的要求,高校不仅要注重培养学生的专业能力,而且要提升学生的思想道德水平以及核心素养。在此背景下,双融双促概念被应用于高校课程教学。在食品营养学课程教学中,教师应将专业知识教学与核心素养培养进行融合,以提升教学有效性,满足学生的成长需要。文章就如何在双融双促理念下实现高校食品营养学教学创新及优化进行分析和探讨。
Today, with the rapid development of society, all sectors of society have put forward higher and higher requirements for the quality of talent training in colleges and universities. colleges and universities should not only pay attention to cultivating students’ professional ability, but also improve students’ ideological and moral level and core literacy. In this context, the concept of "double integration and double promotion" is applied to college curriculum teaching. In the teaching of food nutrition, teachers should integrate the teaching of professional knowledge with the cultivation of core competence, so as to improve the effectiveness of teaching and meet the growth needs of students. This paper analyzes and discusses how to realize the innovation and optimization of food nutrition teaching in colleges and universities under the concept of "double fusion and double promotion".
作者
裴龙英
姜露熙
刘璐萍
徐恒
Pei Longying;Jiang Luxi;Liu Luping;Xu Heng(Xinjiang Institute of Technology,Xinjang Province,Aksu 843000,China)
出处
《成才之路》
2022年第25期21-24,共4页
Way of Success
基金
新疆理工学院教育教学研究与改革项目“基于双融双促模式下的《食品营养学》课程改革与实践”(项目编号PT-2021006)研究成果。
关键词
高校
双融双促
食品营养学
教学创新
colleges and universities
double melting and double promotion
food nutrition
teaching innovation
