摘要
为适应我国营养与食品安全工作新态势，培养具有创新精神和实践能力的应用型人才，大连医科大学在营养与食品卫生学课程中构建多元化实验教学体系；扩充经典验证性实验、开设综合设计性实验、鼓励学生参与科研实践、建设移动互联网教学平台、增加社区实践服务项目等。通过多维度、全方位教学实践显示，该教学体系有利于强化学生基本操作技能，激发其科研兴趣，提升其创新意识和实践能力，增强其社会服务意识和社会责任感。
To adapt to the new challenge of nutrition and food safety as well as to cultivate talents with capacity of innovation and practical application, Dalian Medical University starts to explore a wide range of experimental teaching system： expanding classical confirmatory experiment, offering comprehensive and designing experiment, encouraging students to participate in scientific research, building lnternet teaching platform, and initiating community practice service projects. Multiple dimensional and teaching patterns contribute to strengthen basic skills, interest in scientific research, innovation consciousness and practical ability of undergraduate students, which greatly improves their consciousness of social service and responsibility and helps to cultivate the practical professional talents.
出处
《中华医学教育探索杂志》
2017年第11期1112-1115,共4页
Chinese Journal of Medical Education Research
基金
辽宁省教育科学“十二五”规划2013年度立项课题（JG13DB294）
中华医学会医学教育分会和中国高等教育学会医学教育专业委员会2016年医学教育研究立项课题（2016B-YF005）
辽宁省青年教育科研骨干专项课题（JGZXQDA016）
