刘文斌 徐婷

    [摘要] 目的 探讨大型开放式网络课程(MOOC)结合传统教学模式(LBL)在食品安全和食物中毒课程教学中的应用并评价其效果。 方法 选择陆军军医大学(第三军医大学)2013级预防医学及相关专业的学生80名为研究对象，采用随机抽样的方法分为传统LBL教学组和MOOC结合LBL教学组，每组各40名，分别采用传统LBL教学法和MOOC结合LBL教学法进行教学。采用问卷调查和考试成绩统计分析评估教学效果。 结果 MOOC结合LBL教学组理论考试主观题成绩、客观题成绩以及平均成绩明显优于传统LBL教学组，差异有高度统计学意义(P < 0.01)。MOOC结合LBL教学组教学满意度高于传统LBL教学组，差异有高度统计学意义(P < 0.01)。MOOC结合LBL教学组的学员在学习时间、自主学习能力、独立思考能力、沟通交流能力及分析解决能力方面均明显优于传统LBL教学组的学员，差异有高度统计学意义(P < 0.01)。 结论 利用MOOC结合LBL教学手段不仅提高了食品安全和食物中毒课程的教学质量，而且提高了学生的考试成绩，有助于学生自主学习能力及综合素质的提升。

    [关键词] 食品安全；食物中毒；MOOC；教学改革

    [中图分类号] G642.0；R994.4 [文献标识码] A [文章编号] 1673-7210(2018)09(a)-0040-04

    [Abstract] Objective To investigate the application of massive open online course(MOOC) combined with lecture-based learning (LBL) in food safety and food poisoning teaching and to evaluate its effect. Methods A total of 80 students with preventive medicine and related majors in Grade 2013 from Army Medical University (the Third Military Medical University) were selected and randomly divided into traditional LBL teaching group and MOOC combined with LBL teaching group， with 40 students in each group. Traditional LBL teaching and MOOC combined with LBL teaching were used for course teaching respectively. Questionnaire and grade statistics were used to analyze teaching effect. Results The subjective questions results ......