Learning Characteristics
Practical learning centered on nutrition so that students can meet the wide-ranging needs of a registered dietitian.
Developing practical abilities, expertise, and richness of character to be utilized in the field
Basic Education Subjects
During the 1st and 2nd years of education, students will study the basic skills of chemistry, biology, and information processing through lectures, experiments, and practical training.
Applied / Detailed Courses
By systematic and efficient studying through lectures, experiments, off-campus and on-site training, we will develop the ability to make scientifically-based proposals regarding food and health.
Graduation Thesis
Students will engage in specialized research regarding food, with their first 3 years of learning as a foundation.
Courses of Interest
Meal Planning Training
Students will acquire the knowledge and technologies for nutrition planning, menu preparation, cooking and serving work planning, management planning (cost control), and hygiene management planning, which are the basics of meal provision, and practice model menu sampling and hygiene management.
Basic Nutrition Experiments
Students will perform various operations on vitamins in food and measure the remaining vitamin amount, and understand the relationship between nutrient intake and in vivo metabolism by using rats and analyzing components in the blood and liver, and measuring enzyme activity.
Clinical Nutrition Training A / B
Students will focus on diseases targeted for nutritional management and guidance as a member of team medical care, and learn about specific cases, such as nutrition assessment methods and nutrition therapy plans, with an emphasis on group work.
Public Nutrition I / II
The goal of public nutrition is to maintain and promote the health of individuals and groups, and to prevent disease. We will consider nutrition issues from a wide range of perspectives based on nutrition and food.
Nutrition Education Theory I – III
With a foundation in basic nutrition theory, students will understand nutrition education based on the current state of the nutrition and eating habits of the people. Learn the theories and methods necessary for nutrition education practical abilities for supporting eating habits.
Clinical Pathology I - III
The only class in clinical medicine taught by doctors. Learn the clinical medicine knowledge necessary for dietitians who will be active as a part of team medical care, with an emphasis on pathophysiology.