Research on the creating scenarios method in the experimental teaching reform of food hygiene
10.3760/cma.j.cn116021-20220717-01575
- VernacularTitle:创设情境法在食品卫生学实验教学改革中的应用研究
- Author:
Rui FAN
1
;
Wenli ZHU
;
Meihong XU
Author Information
1. 北京大学公共卫生学院营养与食品卫生学系，北京 100191
- Keywords:
Creating scenarios method;
Food hygiene;
Experimental teaching;
Core competence
- From:
Chinese Journal of Medical Education Research
2024;23(1):62-66
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To explore the effect of creating scenarios method in the experimental teaching of food hygiene.Methods:A total of 170 students from two grades of preventive medicine major were selected as the research objects, and the students from grade 2016 were selected as the experimental group ( n=88) taking the creating scenarios method, and the students from grade 2015 were selected as the control group ( n=82) taking the traditional method. The scores of the two groups were compared, and the evaluation from students and teachers on the course was collected. Meanwhile, the qualitative interviews with senior students and practice teachers were taken as the reference. The teaching effects was comprehensively evaluated from the student side and the teacher side. SPSS 20.0 was used for t test, and Chi-square test. Results:The scores of thinking questions in experimental reports from experimental groups (course 1, P=0.038; course 2, P=0.043) and food hygiene paper ( P=0.034) were significantly higher than those of the control group. Eighty percent of the teachers who attended the course [8 teachers of the department (80.00%), 4 teaching supervisors (80.00%)] believed that creating scenarios method fully embodied the cultivation of professional knowledge, skills, cross-professional ability and comprehensive practical ability. The qualified rates of students' self-mastery in professional knowledge, skills, cross-professional ability and comprehensive practical ability were 100% (80 students), 100% (80 students) and 97.75% (79 students), respectively. The students' satisfaction with teaching methods reached 90% (70 students). The results of qualitative interview gave a full recognition to the application of creating scenarios method. Conclusions:The application of creating scenarios method in the experimental course of food hygiene not only improves the course results of students, but also improves their cognition of the course. In addition, it can fully display the cultivation of the core competence of students majoring in preventive medicine.
