摘要
在“健康中国”战略背景下,面向全校本科生开设“食品与健康”公选课。该课程依据教学标准,坚持“学生中心”“成果导向”与“持续改进”的基本理念,从课程建设、教学实施与应用成效、课程后期建设规划等方面探讨了“食品与健康”课程教学设计与应用,通过精选教学内容、优化教学方法、改进考核体系,取得了良好的教学效果,提高了教学质量。该课程旨在让学生了解国内外食品与健康的发展现状及趋势,普及食品营养、食品安全与食品健康知识,帮助学生树立正确的饮食观和健康观,提升大学生的身体素质及健康水平。
The public elective course Food and Health is offered to all undergraduates in the context of the strategy of“Healthy China”.Based on the teaching standards,the curriculum adheres to the basic concepts of“student-centered”“result-oriented”and“continuous improvement”,and discussed the teaching design and application of Food and Health from the aspects of curriculum construction,teaching implementation and application effectiveness,and curriculum post-construction planning.The teaching reform had achieved good teaching results and improved the quality of teaching by selecting teaching contents,optimising teaching methods and improving the assessment system.This course aimd to provide students with an understanding of the current situation and trends in the development of food and health domestically and internationally,to popularize the knowledge of food nutrition,food safety and food health,to help students established a correct concept of diet and health,and to improved the physical quality and health of university students.
作者
王凡
王娜
任红涛
余秋颖
WANG Fan;WANG Na;REN Hongtao;YU Qiuying(College of Food Science and Technology,He'nan Agricultural University,Zhengzhou,He'nan 450002,China)
出处
《农产品加工》
2023年第9期105-107,共3页
Farm Products Processing
基金
河南农业大学一流思政精品在线课程教改项目(21XM0353)
河南农业大学人才培养示范基地项目(21XM0268)。
关键词
食品与健康
课程
教学设计
应用
Food and Health
curriculum
teaching design
application
