赵颂宁，张 婷*，刘静波

（吉林大学食品科学与工程学院，长春130000）

摘要：“食品营养学”是吉林大学食品科学与工程专业的国家级精品课程。课程团队一直致力于推进课程教学改革与实践。针对“课程目标-毕业要求-培养目标”贴合度不足的问题，教学团队采取了一系列有针对性的措施以解决学习课程目标达成评价缺失的难题。包括：以课程目标为导向，明确了课程目标与毕业要求之间的关系，并结合学生的实际需求和能力水平，更新优化了课程目标导向与考核方式；在课程教学过程中，通过设计有针对性的教学方法和考核方式，把课程目标贯穿于教学活动中，促进学生对课程目标的深刻理解和掌握；同时，为了提升教学效果，教学团队充分借助现代教育技术，通过膳食营养调查和食谱设计，给学生提供多样化的教学资源和学习机会，使学生能够更好地实现课程目标。通过这些改革措施，使课程知识点、课程目标和毕业要求三者之间紧密连接、相互支撑，为学生提供了更全面、系统的学习体验。

关键词：食品营养学；国家级精品课程；课程目标；教学改革

中图分类号：G642 文献标识码：A 文章编号：1674-506X（2025）02-0164-0005

Research on the Teaching Reform of the National Level Premium Course“Food Nutrition”Oriented by Curriculum Objectives

ZHAO Songning, ZHANG Ting*, LIU Jingbo

(Jilin University of Food Science and Engineering, Changchun 130000, China)

Abstract: “Food Nutrition” is the national level premium course of Jilin University food science and engineering major. Curriculum team has been committed to promoting curriculum teaching reform and practice. Faced with the problem of insufficient fit of “Curriculum objective-Graduation requirement-Training goal”, the teaching team adopted a series of targeted measures to solve the problem of the lack of evaluation of learning curriculum objective achievement. Including: guided by curriculum objectives to define the relationship between curriculum objectives and graduation requirements, and combined with the actual needs and ability levels of students, the curriculum objective guidance and the assessment method had been renewed and optimized. In the course teaching process, through the design of targeted teaching methods and assessment methods the curriculum objectives run through the teaching activities to promote students’ profound understanding and mastery of the curriculum objectives. At the same time, in order to improve the teaching effect, the teaching team made full use of modern education technology, through dietary nutrition survey and recipe design to provide students with a variety of teaching resources and learning opportunities, making students better to achieve curriculum objectives. Through these reform measures, curriculum knowledge points, curriculum objectives and graduation requirements, the three establish a close link, mutual support to provide students with a more comprehensive and systematic learning experience.

Keywords: Food Nutrition; national level premium courses; curriculum objectives; teaching reform

doi: 10.3969/j.issn.1674-506X.2025.02-024