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篇名
活化國文教學研究——以「文學營養花饗宴」為例
並列篇名
Active Chinese Teaching Research by Ways of Using Flowery Feast as Examples
作者 吳德玲江衍良侯玉松
中文摘要
本課程屬於大一國文,為本校四技保健營養系必修科目的基礎通識課程。為了更明確結合中國文學和營養保健核心精神的教學內容,引發學生的學習興趣,是以「花之文學欣賞及營養保健」為思考主軸,來設計此課程的教學內容。藉由春桃、夏蓮、秋菊、冬梅四種花卉的主題,找出代表的文學作品和圖片,引導學生閱讀,一方面讓學生徜徉在文學的天地;另一方面藉由四種花卉的養生及經濟效應,來介紹和品味桃花茶、蓮子茶、菊花茶、梅花茶,同時介紹花的營養保健。所以本課程的創意思考,主要有三方面:一、花卉入文、文學創作:花的異想世界;二、品茶話茶、保健養生;花的養生功效;三、花材入菜、營養評估:花的特殊烹調。
英文摘要
In order to more clearly combine Chinese literature and nutritional health as spiritual teaching cores and arouse students' interests in learning, the courses are based on appreciation flowery literature and maintenance of nutritional health as major factors to design the content of courses. In the following courses, we use four kinds of flowers, spring peach blossom, summer lotus, fall Chrysanthemum, and winter plum blossom, as teaching themes to find out the representative literatures and pictures to guide students to get involved in the world of literature. The learners not only are fascinated by the beauty of literature but also acquire the knowledge of the nutritional function of the flowers and their economic effects. The creative thinking designed in this course is as followed: (1) flowery literature and creation refer to the flowery fantastic world ; (2) tea making and drinking refer to the function of flowery nutrition; (3) flower into meals and nutritional assessment refer to flower's special cooking.
起訖頁 99-116
關鍵詞 國文教學創意教學花卉文學Chinese teachingcreative teachingflowery literature
刊名 長庚科技學刊  
期數 201512 (23期)
出版單位 長庚科技大學
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該期刊-下一篇 儲存過程中台農66號甘藷β-Carotene 降解動力學研究
 

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