【摘要】 目的：探讨OBE教育理念在食品卫生与营养学专业烹饪营养学课程中的应用与实践。方法：选择某医学院2018级与2019级食品卫生与营养学专业全体学生作为研究对象，其中2018级采用传统教学，2019级采用基于OBE理念的混合式教学。学期结束后通过能力自评问卷和期末考试的方式对教学效果进行评价。结果：2019级学生在自学能力、知识运用于实践能力、敬业精神与责任感、接受新事物能力等方面的自我评价高于2018级（P<0.05）;2019级学生期末考试平均成绩高于2018级（P<0.05）。结论：在烹饪营养学课程中实施基于OBE理念的混合式教学不仅有助于提升教学效果，而且能够培养学生的能力素质，进而为社会培养具有综合能力的营养人才做出贡献。更多还原

【Abstract】 Objective:To investigate the application and practice of OBE concept in the course of Culinary Nutrition of food hygiene and nutrition major. Methods:Students of grade 2018 and 2019 majoring in food hygiene and nutrition in a medical college were selected as the research objects. Students of grade 2018 received traditional teaching methods,while students of grade 2019 received OBE teaching methods. At the end of the semester,the teaching effect was evaluated through the ability assessment questionnaire and final examination. Results: The total score of self-ability evaluation of students of grade 2019was higher than that of grade 2018(P<0.05),such as self-learning ability,knowledge application ability,dedication spirit,and accept new things ability. And the average score of the final examination of grade 2019 was higher than that of grade 2018(P<0.05). Conclusion:Application of OBE teaching in the course of Culinary Nutrition is not only helpful to improve the teaching effect,but also can comprehensively cultivate students’ ability and quality,thereby contributing to the cultivation of nutrition talents with comprehensive ability for the society.更多还原