【摘要】 为了提高高职课堂的教学效果和满意的抬头率，在《营养配餐设计与实践》课程中进行了基于SPOC翻转课堂教学模式的实践研究，总结了“一体四翼五环节”的教学模式。该创新教学模式，激发了学生学习的积极性和主动性，提高了学生的学习能力、探究能力和实践能力，有效提升了教学效果。更多还原

【Abstract】 In order to improve the teaching effect and the satisfactory rate of raising the head in higher vocational colleges, the practical research based on SPOC flipped classroom teaching model was carried out in the course of Nutritional Catering Design and Practice, and the teaching model of “one body, four wings and five links” was summarized. This innovative teaching model stimulates students’ learning enthusiasm and initiative,improves students’ learning ability, inquiry ability and practice ability, and effectively improves the teaching effect.更多还原