摘要
针对“慢病营养干预与食谱设计”课堂教学存在学生理论知识掌握不扎实,实践操作能力不足等问题,设计了项目体验式教学,用于食品卫生与营养学专业本课程教学,并对参与该课程的学生进行反馈调查。结果表明,学生对项目体验式教学接受程度高,认为有助于提高学习积极性、团队协作能力,以及对营养健康管理相关理论知识和技能的掌握率,并可促进自身行为改变。总之,本教学法能有效激发学生主动汲取相关专业知识与技能的积极性,提升学生的综合能力,大幅提高学生的岗位胜任力。
Intend to enhance students with their theoretical knowledge and practical ability,project-based experiential teaching was used in the Nutrition Intervention and Diet Design of Chronic Disease course and a feedback survey was conducted.The results showed that the acceptance of this teaching method was strong.Most of the students thought it was beneficial to arouse enthusiasm,improve teamwork skills,and enhance the mastery of knowledge and practice skills in nutritional health management.Some of them thought this teaching method may aid them in improving their own lifestyle.In conclusion,project-based experiential teaching can effectively stimulate students’initiative to learn professional knowledge and skills,improve their comprehensive ability,and greatly improve their post competency.
作者
熊婷
张立威
王晓燕
周泉
XIONG Ting;ZHANG Li-wei;WANG Xiao-yan;ZHOU Quan(School of Public Health,Guangzhou Medical University,Guangzhou 511436,China)
出处
《高校医学教学研究（电子版）》
2023年第2期29-33,共5页
Medicine Teaching in University (Electronic Edition)
基金
广州市高等教育教学质量与教学改革工程项目(2022JXGG066)
广州医科大学高等教育教学改革项目(01-408-2201073)
广州医科大学教学质量与教学改革工程项目(2023JXGG019)。
关键词
营养健康管理
项目体验式教学
教学评价
Nutritional health management
Project-based experiential teaching
Instructional evaluation
