Evaluation and improvement of undergraduate courses in food hygiene and nutrition from the perspective of graduates
10.3760/cma.j.cn116021-20230111-01806
- VernacularTitle:毕业生视角下的食品卫生与营养学本科课程设置评估与改进
- Author:
Qian ZHANG
1
;
Yan YANG
;
Yaling QIE
;
Hongwei SU
;
Ling MA
Author Information
1. 西南医科大学公共卫生学院营养与食品卫生教研室，泸州 646000
- Keywords:
Food hygiene and nutrition;
Undergraduate major;
Curriculum setting
- From:
Chinese Journal of Medical Education Research
2024;23(7):926-930
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To understand the problems existing in the curriculum design of food hygiene and nutrition for undergraduates, and put forward countermeasures to improve the quality of talents cultivation and promote professional development.Methods:Self-made questionnaires were distributed by convenience sampling method, through online and offline ways, and the graduates' opinions on the curriculum design of their school. Quantitative data were analyzed by SPSS 26.0, and qualitative data were analyzed by NVivo 11.0.Results:A total of 258 valid questionnaires were recovered, and the average score of graduates' satisfaction with teaching quality was 2.42±1.02. Graduates had different opinions on the importance of special courses, and 150 students (58.14%) were satisfied with major courses. Some graduates thought the time of special courses was unreasonable and there were few major courses. Besides, 141 graduates (54.65%) were satisfied with the clinical probation in their graduation colleges. Although graduates believed that innovation ability was important, innovative education courses were scarce at present.Conclusions:Graduates are less satisfied with the setting of undergraduate curriculum in food hygiene and nutrition. It is suggested to optimize professional courses setting, improve experimental facilities and equipment, strengthen the management of practice bases, and pay attention to the cultivation of students' innovation and entrepreneurship ability.
