Department of Nutrition

Distinctive Features of the Department

After completing this course you will not only receive the qualification of a nutritionist but become eligible to apply for Administrative/Registered National Dietitian examination.

Administrative/Registered dietician, who approach basic needs of human such as “food” with broad perspective, corresponding effectively to the needs of changing times meanwhile acquired new technical knowledge and practical skills relevant to this area will benefit greatly. The Ministry of health, labor and welfare has approved this department as a training school for Administrative/registered dieticians. That is to say that, this area of study opens the door for one to become a “food specialist” as well as be eligible to apply for administrative/registered dietician certificate examination, a feat otherwise considered very difficult. During the four years at this department the student are made to work hard along with careful advice to ensure that most of the students be able to take the eligibility exam and pass it.

Key Word [Symbiosis]

Course Content

Nutrition-Physiology Expreriment

Attain wide range knowledge and expand the practical aptitude needed to be recognized as an Administrative Dietitian.

Student will learn about the broad knowledge and practical expertise needed to be recognized as a n Administrative/Registered dietician. This course will begin with an introduction to field of specialized basics in the area of food and health such as relationship between society, environment, health, structure and functions of human body as well as cause of disease. In addition, they will be taught to increase their comprehensive understanding regarding specialized fields such as fundamental and applied dietetics, nutrition education theory, clinical and public dietetics, school lunch management theory, internship and integrated seminar. Furthermore, we offer education related nutrition lectures such as an introduction to family study which looks at environment between human and food from various angles and life style management study which is related to our life style. Another important and unique characteristic of this department is that it offers careful guidance regarding experiments and training related to food processing and culinary studies thus, this course helps you to develop practical skills related to food issues so that you can act flexibly as an Administrative/ Registered dietician. In addition, we have a training programme wherein students are taught by currently employed Administrative/Registered dieticians, emphasis is also placed on issues dealing with the relationship between food and medicine.

Seminar Reports

Students look for solutions to challenging tasks with themes related to culinary study.

Basic Cooking Training

Opinion of seminar class student –Faculty of home economics, Department of Nutrition.

Look for answers you seek through food experiment

Experiments form the core of this seminar, through these you can find out the answers you are looking for. My theme is about “analysis of the composition ratio of rice flour and egg beating method suitable for sponge cake”. Although 100 % rice flour sponge cakes are being promoted in Japan so as to increase the consumption of rice, my aim is to focus on the taste as well and not just increase the content of rice flour. I was able to make many friends in the process of working on this project in the laboratory.

Food Science Experiment

Dietetics - Hirota sachiko’s seminar class

This seminar seeks to motivate and create strong willed Administrative/Registered Dietician.

In this year’s seminar, student are working on themes such as “the right composition of rice flour and flour in order to improve the taste of sponge cake”, “the effect of gelatin jelly produced with low calorie sweetener” and “Study objective of analysis of food thickening products.”
Although the fourth year students are busy with various things such as classes, clinical procedures, preparation of national exams and job hunting they still work diligently on their projects in this seminar class.
In this seminar, students will be taught and experience in a successive flow the art of literature review, experiment plan, organizing the experiment plan, data organizing plan, preparation of presentation and writing thesis. Thus, through these exercises they will develop problem solving skills required for an Administrative/ Registered dietician.

Sample Classes

Fundamental basic of Culinary Practice

Fundamental basic of Culinary Practice

The advantage of this class lies in its ability to develop the skills of recreating the learned experience in everyday life. It broadens the understanding of food, basic to life and health maintenance, therefore, facilitating in putting to practice the art of providing food with satisfaction.

General Sitology Theory experiment

General Sitology Theory experiment

Concrete understanding of complex sitology theory can be achieved with the help of experiment. Through experiments and report compilation, the students will be trained to interpret experiment theory and data. Hence, learning about such fundamentals will equip students’ with greater comprehension of food ingredients.

Facilities

SAT system

SAT system

This is a system used to determine the nutrition value of food. It comprises of a measuring device connected to the computer. The computer displays the nutrition value of various foods placed on the measure. Through the use of this device one can find out the quantity and types of food essential and suitable for an individual’s need. As a result, it helps you acquire the skills required to become an Administrative/ Registered Dietician.

Topics

Food Nutrition Workshop

Food Nutrition Workshop

In Department of Nutrition, we organize a food workshop in spring and fall sessions. In this workshop, students who have graduated from this institute and now employed as an Administrative/ Registered Dietician share their job experience and explain their view regarding the work environment. Also, esteemed Professors are invited from outside the university to inform the student about current food trends. This provides a good opportunity for the student to determine their future path.

An Event During Year

April Entrance ceremony, Freshmen Welcome Party. November University Festival, Food nutrition symposium, Nutrition Education training
May Students Gathering, Food nutrition Symposium, General Seminar December Winter vacation
July Field training. January Second semester grades evaluation period
August First semester grades evaluation period, summer vacation. February Field Training
September Field training March Graduation ceremony, Teachers’ Appreciation Party.
October Field training --

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