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The design and evaluation of the experiential teaching of food processing and cookin in the practice course of nutrition / 中华医学教育探索杂志
Article in Zh | WPRIM | ID: wpr-509129
Responsible library: WPRO
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.
Key words
Full text: 1 Index: WPRIM Type of study: Evaluation_studies Language: Zh Journal: Chinese Journal of Medical Education Research Year: 2016 Type: Article
Full text: 1 Index: WPRIM Type of study: Evaluation_studies Language: Zh Journal: Chinese Journal of Medical Education Research Year: 2016 Type: Article