Department of Health and Nutrition
Our Mission
To prepare for an aging population and lower birthrate, the expectation of registered dietitians has been increasing to support healthy eating habits in Japan. Registered dietitians provide nutrition counseling and education, management of food services at hospitals, welfare facilities, schools, and public health centers for the treatment and prevention of diseases and keeping healthy lifestyle. In food companies, registered dietitians are working as leaders in food sanitation supervisory or product development sections. Our goal is to develop human resources who will become leaders in food and nutrition management for healthy life expectancy in local and global societies.
Three Features of the Department of Health and Nutrition
1.Build a foundation to become a “food expert”
Students can comprehensively learn about human life and activities through common undergraduate subjects, four basic specialized fields, specialized subjects in eight specialized fields, and graduation research that enables students to acquire the ability to learn independently and comprehensively. The program cultivates the ability to manage dietary life scientifically and to become a food expert who can support health.
2.Develop on-site skills as a “food expert”
Students will visit medical facilities, food service facilities, and government agencies in Japan for fieldwork and practical training. In addition, students will have the opportunity to participate in on-site training in nutrition management overseas. Through these activities, students gain an international perspective as food professionals and develop the ability to contribute to society.
3.Two qualifications can be acquired
Students can obtain the qualification to sit for the national dietitian examination and the first-class nutrition teacher’s license to promote nutrition education (the qualification to sit for the national dietitian examination is required as a basic qualification). Because the nutrition teacher license requires teaching courses, it is necessary to obtain 30 more credits than the national dietitian examination qualification.
Attainable License & Certificates
- Qualification to take the national examination of Certified Registered Dietitian
- Certified Dietitian License
- Nutrition Teacher License Grade 1
Possible career paths after graduation
- Designated food service facilities (hospital, school, business establishment, social welfare facility, child welfare facility, correctional institution, etc.)
- Food companies (planning and development, quality control, etc.)
- Schools (nutrition teacher, school dietitian)
- Government administrative bodies (prefectural nutrition instructor, municipal health center)
- Nutrition instructor in the health industry or in the health-care department of a community health center or a company
List of Courses (2022)
| First Semester | Second Semester |
|---|---|
| Introductory Studies in Health Management | Introductory Studies in Food Science |
| Principles of Anatomy and Physiology I | Advanced Studies in Food Science |
| Experiments in Biochemistry Ⅰ | Applied Nutrition Ⅰ |
| Science of Cooking | Nutrition Ⅰ |
| Biochemistry Ⅰ(Function) | Experiments in Cooking Science |
| Guidance for dietitians | Experiments in Biochemistry Ⅱ |
| Principles of Anatomy and Physiology II | |
| Advanced Studies in Health Management I | |
| Biochemistry Ⅱ(Metabolism) | |
| Significance of the Teaching Profession | |
| Educational Principles | |
| Third Semester | Fourth Semester |
| Clinical Nutrition Ⅰ (Fundamentals) | Public Health Nutrition Ⅰ |
| Advanced Studies in Health Management II | Cooking Practicum Ⅱ |
| Cooking Practicum Ⅰ | Experiments in Nutrition |
| Food Hygiene | Applied Nutrition Ⅲ |
| Experiments in Food Hygiene | Advanced Studies in Nutrition Education |
| Nutrition Ⅱ | Clinical Nutrition Ⅲ(Management) |
| Applied Nutrition Ⅱ | Practicum in Clinical NutritionⅠ(Diet Therapy) |
| Introductory Studies in Nutrition Education | Practical Seminar in Food Service Management |
| Clinical Nutrition Ⅱ (Assessment) | Practicum in Food Service Management Ⅰ |
| Studies in Food Service Management Ⅰ | Educational Systems |
| Studies in Food Service Management Ⅱ | Curriculum |
| Experiments in Food Science | Methodology on Special Activities |
| Practicum in Food Science | Educational Methodology and Technology |
| Pedagogical Theory | |
| Educational Psychology | |
| Introduction to Special Needs Education | |
| Fifth Semester | Sixth Semester |
| Introductory Studies in Public Health | Advanced Studies in Public Health |
| Epidemiology | Practicum in Health Administration |
| Experiments in Physiology | Dietary Life |
| Studies in Nutrition Education | English Literature Review Seminar |
| Public Health Nutrition Ⅱ | Global Cooking |
| English Literature Review Seminar | Practicum in Nutrition Education |
| Clinical Nutrition Ⅳ (Education) | Practical Field Training Ⅱ(Medical Care Center) |
| Practicum in Clinical Nutrition Ⅱ(Management) | Practical Field Training Ⅲ(Public Health Center) |
| Practicum in Food Service Management Ⅱ | Practical Seminar for Dietitians |
| Practical Seminar for Dietitians | Educational Counseling |
| Practical Field Training Ⅰ(School and Welfare Institution) | Advanced Studies in Nutrition Education in School |
| Practicum in Public Health Nutrition | |
| Practicum in Applied Nutrition | |
| Student Counseling | |
| Introductory Studies in Nutrition Education in School | |
| Seventh Semester | Eighth Semester |
| Methodology on Period for Integrated Studies | Practical Seminar on Pedagogy (Nutrition Education) |
| Teaching Practicum in Nutrition Education in Schools | Graduation Research |
| Guidance for Teaching Practicum in Nutrition Education in Schools | |
| Graduation Research |
