不同教学模式下食品营养学课程学生成绩对比分析

Comparative Analysis of Students’ Achievements in Food Nutrition Course under Different Teaching Models

以食品质量与安全专业开设的食品营养学课程为例,分析食品营养学线上线下教学模式对学生考试成绩的影响。对采用传统教学的2017级、采用全面线上教学的2018级和2020级、采用混合教学的2019级本科生食品营养学考试成绩进行对比分析。结果显示,2019级学生平均考试成绩明显高于其他三届的(p < 0.05),学生成绩主要集中在“中等”、“良好”,其“优秀”占比达到15.62%,且远高于其他三届的。较2018级学生相比,2020级学生成绩“中等”和“良好”占比较高,分别为53.57%、30.95%。线上教学有助于提高学生食品营养学课程教学目标能力达成效果,混合教学对培养学生具备良好专业应用能力是有利的。

Taking the course of food nutrition offered by the major of food quality and safety as an example, the influence of online and offline teaching mode of food nutrition on students’ examination scores was analyzed. The examination results of food nutrition of undergraduates of grade 2017 in traditional teaching, 2018 and 2020 in comprehensive online teaching and mixed teaching in grade 2019 were compared and analyzed. The results show that the average test scores of students of grade 2019 are significantly higher than those of the other three classes (p < 0.05). The students’ scores are mainly “medium” and “good”, and the proportion of “excellent” is 15.62%, which is much higher than that of the other three classes. Compared with students of grade 2018, students of grade 2020 have higher scores of “medium” and “good”, which are 53.57% and 30.95%, respectively. Online teaching helps to improve students’ teaching goal ability of food nutrition course, and mixed teaching is beneficial to cultivate students’ good professional application ability.