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从职业岗位能力分析出发,基于营养师工作过程,遵循学生主体、教师主导、教学做一体化的教学理念,对《食品营养与保健》课程进行项目化教学设计。在运用现代化信息技术的基础上,对教学方法和评价体系进行改革和完善。实践证明本课革符合当前职业岗位对学生职业技能和综合素质的要求,对提高学生学习兴趣和综合能力,拓宽学生就业面有极大帮助。
Based on the analysis of occupational post ability, based on the work process of nutritionist, follow the teaching principle of student subject, teacher-led and teaching to make the project teaching design of “food nutrition and health care” course. On the basis of using modern information technology, the teaching methods and evaluation system should be reformed and improved. Practice has proved that this lesson meets the current job requirements for vocational skills and overall quality of students, to improve students’ interest in learning and comprehensive ability to broaden the employment of students is of great help.