中国食物与营养2026，Vol.32Issue(8)：52-62,11.
OBE理念下营养烹饪技术课程混合式教学模式改革与实践
Reform and Practice of Blended Teaching in the Course of Nutritional Cooking Techniques Under the OBE Concept
摘要
Abstract
[Objective]To address existing pain points in Nutritional Cooking Techniques,a core course in the Higher Vocational Medical Nutrition program—including a lack of practical teaching objectives,poorly designed teaching content,overly conventional and rigid teaching strategies,an incomplete teaching evaluation system,and low student engagement in class—and to comprehensively improve course teaching quality and educational outcomes.[Method]Grounded in the OBE Outcome-Based Education philosophy and based on the actual job requirements of the medical nutrition profession,a"Dual-Classroom Collaborative Education"Blended Teaching Model was adopted with students at the center.A systematic course teaching reform was implemented across four core dimensions:teaching objectives,teaching content,teaching strategies,and teach‐ing evaluation.[Result]This teaching reform was precisely aligned with the job requirements of the Higher Vocational Medical Nutrition program,achieved project-based restructuring of course content,and established a comprehensive and end-to-end teaching evaluation system.It fully mobilized students'enthusiasm for classroom learning,seamlessly connected classroom instruction with on-the-job practice,and achieved the teaching objec‐tive of"Learning for Job Application."[Conclusion]The Blended Teaching Model reform of Nutritional Cook‐ing Techniques,grounded in the OBE philosophy,can effectively resolve the pain points of traditional teaching,significantly enhance students'job competency,and achieve notable teaching reform outcomes,demonstrating strong value for teaching application and wider dissemination.关键词
OBE理念:营养/烹饪/混合教学Key words
outcome based education/nutrition/cook/blended teaching引用本文复制引用
宋珊珊,覃麟,陶婷婷,李小珊,高毅..OBE理念下营养烹饪技术课程混合式教学模式改革与实践[J].中国食物与营养,2026,32(8):52-62,11.基金项目
贵州省兴黔富民项目-省级精品在线开放课程《营养烹饪技术》黔教函[2021]104号. （）
