以提升学习内容留存率为目标的“食品营养学”教学改革

Teaching Reform of“Food Nutrition”w ith the Goal of Improving the Retention Rate of Learning Content

“食品营养学”课程在我国食品科学人才培养中具有极其重要地位。该文将学习成效金字塔理论的核心指标——提高“学习内容留存率”作为教学改革的目标,结合费曼学习方法,对课程的教学理念、教学内容、方法及成绩评价等方面进行了系统性改革。以案例为载体将课程思政与章节内容有机结合,实现素质教育与专业能力培养的融会贯通;采用混合式教学模式拓展课程学习的维度;通过线上讨论、实践项目、翻转课堂、延伸阅读、课程论文提高学生为主体的课堂学时比重。通过教学改革,教学过程向自主学习、讨论、知识运用及传授等深层次、启发性学习活动延伸,达到学生对知识理解与应用的统一。

The course“Food Nutrition”plays an extremely important role in the training of food science talents in China.Taking the core indicator of the pyramid of learning effectiveness theory,the retention rate of learning content is used as the goal of teaching reform,and combines it with the Feynman learning method to systematically reform the teaching philosophy,content,methods,and performance evaluation of the course.Use case studies as a carrier to organically integrate ideological and political education with chapter content,and to realize the integration of quality education and professional competence training.Adopting a blended learning model expands the dimensions of course learning.Improve the proportion of studentcentered classroom learning hours through online discussions,practice projects,flipped classrooms,extended reading,and course papers.Through teaching reform,the teaching process extends to deep,inspiring learning activities such as self-directed learning,discussion,knowledge application and dissemination,achieving the unity of students’understanding and application of knowledge.