「做中學」在營養學課程之創新教學實務成效

Learning by Doing' Innovative Teaching: Practical Effects in Nutrition Course

營養學課程以「做中學」為教學理念，運用ADDIE教學模式規劃課程內容，採取多元評量方式評鑑學習成效，導入服務學習及體驗學習活動，跳脫傳統教學模式，並創新教學體驗。本課程之教學實務成效歸納為六大面向：一、確保教學品質；二、符合教學目標；三、提升學生學習評量及教師教學評量；四、成功翻轉學習場域、學習情境、學習角色及學習工具；五、創新教學並出版「樂齡食品衛生與營養」教材；六、促進師生關係及營造良好班級氣氛。「做中學」的教學實踐使教學寓教於樂，不僅可實際體驗，也能學習專業知能，有效提升學生的學習興趣，擴大學習效益，加深學習印象及回饋社會，讓學習變得更為有趣及更有意義。

The aim of nutrition course is to fulfill 'learning by doing'. The course content is planned as per the 'analyze, design, develop, implement, and evaluate' (ADDIE) teaching model; and the learning effect is assessed through multiple evaluation methods. Through 'service learning' activities and 'experience learning' activities, the course is a departure from traditional teaching models and makes the teaching experience innovative. The effectiveness of teaching practice can be summarized into six aspects: 1. Ensure teaching quality; 2. Meet teaching objectives; 3. Improve learning assessment and teaching assessment; 4. Innovate teaching and publish the textbook 'Food Hygiene and Nutrition for the Elderly'; 5. Promote teacher-student relationship and create a good class atmosphere. The practice of 'learning by doing' not only provides practical experience, enriches learning, and endows professional knowledge, but also inculcates community service, expands learning benefits, fulfills social responsibilities of the university, refreshes learning, and makes learning interesting and meaningful.