浅谈《营养学》教学改革与创新

Reform and Creation in Nutrition Teaching

营养学是一门具有专业性和应用性很强的基础学科,它涉及到基础医学、食品科学、营养对人类健康的影响、营养价值、营养与疾病等方面的知识。为普及人们对营养学知识的了解和激发学生的学习兴趣,同时也为更全面地掌握这门课程,以达到培养综合型应用性人才的目的,本文就营养学的教学内容、教学方式及教学条件进行了教学改革与创新的探讨,以期能充分调动学生的学习兴趣,为培养应用型人才打好基础。

Nutrition is a basic subject with strong professional and applied, it involves the preclinical medicine, food science, the influence of nutrition to human health, nutritional value and nutrition and disease, etc. For popularizing knowledge of nutrition to human, stimulating student interests in learning and even more mastering the course roundly that aiming for cultivating comprehensive and applicable talents, the teaching reform and creation in nutrition from content of courses, teaching methods and teaching condition were discussed, expecting to mobilize students’ learning initiative, for laying the foundation for cultivating applied-talents.