Design and evaluation of Experiential Teaching for the nutrition professional practice during food processing and cooking course

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Design and evaluation of Experiential Teaching for the nutrition professional practice during food processing and cooking course

更新时间：2024-09-19

- Design and evaluation of Experiential Teaching for the nutrition professional practice during food processing and cooking course
- Vol. 15, Issue 11, (2016)
- 作者机构：
  
  上海中医药大学,上海
- 作者简介：
- 基金信息：
- DOI：
  CLC：
- Published：2016，
- 稿件说明：
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Design and evaluation of Experiential Teaching for the nutrition professional practice during food processing and cooking course. [J]. 15(11).(2016)
DOI：

Design and evaluation of Experiential Teaching for the nutrition professional practice during food processing and cooking course. [J]. 15(11).(2016) DOI：

摘要

营养学专业课程食品加工与烹饪是一门实践性极强的课程，需要掌握营养学专业知识和操作技能，因此课程中引入体验式教学法，采用具体实验-反思观察-抽象概括-主动应用四个环节，注重教学过程中的实践-应用-再实践，重新调整与设计实践目标和内容、教学方法、考核评价等，并用问卷调查法和访谈法评价课程的教学效果，提升课程的教学内涵，提高课程的实践效果

Abstract

Food processing and cooking is a practical course

need to master nutrition professional knowledge and skills，so intoduce experiential teaching in the course

and it contains four links of specific experiment - abstract reflection- observation summary -active application，to readjust and design practice evaluation target and content of the teaching methods

etc. Using questionnaire investigation and interview method to evaluate teaching effect

enhance the connotation of teaching and improve the effect of the practice of the course.

关键词

体验式教学营养学实践课程食品加工与烹饪实践教学效果

Keywords

Experiential teachingNutrition professional practice coursesfood processing and cooking coursePractice teaching effects

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