| 摘要 |
Guided by the "Healthy China 2030" strategy, improving national nutrition and health literacy has become a core task in public health system development. The National Nutrition Plan (2017-2030) explicitly calls for "strengthening the training of nutrition talents" and "promoting nutrition science education". As a key vehicle for this mission, the Food Nutrition and Health course in higher education urgently needs to address bottlenecks in traditional teaching, such as low knowledge application and transfer rates, insufficient student engagement, and ineffective guidance on healthy behaviors. The BOPPPS teaching model, with its structured design (Bridge-in, Objective, Pre-assessment, Participatory Learning, Post-assessment, Summary), effectively promotes the internalization of nutritional knowledge and the transformation into healthy behaviors among students by emphasizing practice-oriented teaching activities. In this study, focusing on this course, an in-depth exploration of curriculum teaching design was conducted based on the BOPPPS instructional model, aiming to deeply integrate the strategic objectives of Healthy China into the curriculum, and promote the transformation of nutritional knowledge into healthy decision-making ability. This study provides new insights for food and nutrition education. |
