Author(s)

Shiya Peng ¹, Lihong Zhang ¹, Jiantao Li ¹

Affiliation(s)

¹ School of Management, Shanxi Medical University, Jinzhong, Shanxi, 030619, China

Corresponding Author

Shiya Peng

ABSTRACT

Food Nutrition and Hygiene is an important course for food science, public health, and related majors in universities. However, there are still problems in current teaching, such as a disconnect between theory and practice, outdated content, and a single teaching mode. This article combines advanced experiences at home and abroad to propose curriculum reform suggestions, including optimizing course content, innovating teaching methods, strengthening practical teaching, and improving the assessment system, in order to enhance students' professional literacy and practical ability, and adapt to the development needs of the food nutrition and hygiene field in the new era.

KEYWORDS

Food nutrition and hygiene; Curriculum reform; Practical teaching; blended learning

CITE THIS PAPER

Shiya Peng, Lihong Zhang, Jiantao Li, Suggestions and Practice Path Exploration for the Reform of the Course "Food Nutrition and Hygiene" in Colleges and Universities. MEDS Public Health and Preventive Medicine (2025) Vol. 5: 74-77. DOI: http://dx.doi.org/10.23977/phpm.2025.050111.

REFERENCES

[1] Bloom BS, et al. Taxonomy of Educational Objectives: Cognitive Domain[M]. Longman, 1956.
[2] FDA. Food Safety Modernization Act: Educational Implications[EB/OL]. 2023.
[3] Biggs J. Constructive Alignment in Curriculum Design[J]. Higher Education Research & Development, 2014, 33(1): 1-17. 
[4] EUFIC. European Food and Nutrition Education Programs Review[R]. 2022. 
[5] Taro T. The Enlightenment of Japanese Nutrition Curriculum Reform on China [J]. Comparative Education Research, 2021, 43(7): 88-94.

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