{"title":"改革营养化学教学形式提高学生能力","authors":"Min Liu, Qing Feng","doi":"10.3866/pku.dxhx201904029","DOIUrl":null,"url":null,"abstract":": This article explored the teaching organization of “health culture promotion” in the course of nutrition chemistry. Students’ expectation of participation, participation degree in activities and information acquisition rate after activities were investigated. The results showed that “health culture promotion” enabled the students to develop their knowledge into a comprehensive application of knowledge and other practical abilities, which plays a radiating role in the popularization of nutritional chemistry in society.","PeriodicalId":23447,"journal":{"name":"University Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Reforming the Teaching Form of Nutrition Chemistry to Improve Students' Ability\",\"authors\":\"Min Liu, Qing Feng\",\"doi\":\"10.3866/pku.dxhx201904029\",\"DOIUrl\":null,\"url\":null,\"abstract\":\": This article explored the teaching organization of “health culture promotion” in the course of nutrition chemistry. Students’ expectation of participation, participation degree in activities and information acquisition rate after activities were investigated. The results showed that “health culture promotion” enabled the students to develop their knowledge into a comprehensive application of knowledge and other practical abilities, which plays a radiating role in the popularization of nutritional chemistry in society.\",\"PeriodicalId\":23447,\"journal\":{\"name\":\"University Chemistry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"University Chemistry\",\"FirstCategoryId\":\"95\",\"ListUrlMain\":\"https://doi.org/10.3866/pku.dxhx201904029\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"University Chemistry","FirstCategoryId":"95","ListUrlMain":"https://doi.org/10.3866/pku.dxhx201904029","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Reforming the Teaching Form of Nutrition Chemistry to Improve Students' Ability
: This article explored the teaching organization of “health culture promotion” in the course of nutrition chemistry. Students’ expectation of participation, participation degree in activities and information acquisition rate after activities were investigated. The results showed that “health culture promotion” enabled the students to develop their knowledge into a comprehensive application of knowledge and other practical abilities, which plays a radiating role in the popularization of nutritional chemistry in society.
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