The design and evaluation of the experiential teaching of food processing and cookin in the practice course of nutrition

VernacularTitle:营养学专业实践课程《食品加工与烹饪》体验式教学的设计与评价
Author: Xia LIU ; Cuiying GU ; Guixiang YIN ; Hongyi SHEN
Keywords: Experiential teaching; Nutrition professional practice courses; Food processing and cooking course; Practice teaching effects
From: Chinese Journal of Medical Education Research 2016;15(11):1158-1161
CountryChina
Language:Chinese
Abstract: Food processing and cooking is very practical, and requires students to master certain knowledge and operational skills of nutrition. Therefore, we introduced the experience teaching design, con-crete experiment, reflective observation, abstract generalization and application, focused on practice-appli-cation-further practice in the teaching process, readjusted and set practical objectives, contents, teaching methods, evaluation, and used questionnaire and interview method to evaluate the teaching effect, which enriched the teaching content of the course and improved the effectiveness of students'!practice learning.