Graduate School of Human Life Science
About the Lecture
Changes in family structure and the marginalization of regional residents in an aging, low-fertility society are just some of the ways society is rapidly changing. The situation regarding eating habits is also rapidly changing, with more and more people eating out or buying prepared meals. These changes in eating behavior mean that fewer people eat together as a family around the table, instead eating individual meals, alone, which leads to complex and intertwined issues such as loss of culinary culture as well as like anorexia or obesity due to eating disorders. As the saying “food and medicine come from the same source” suggests, we are finding more and more new functions in food, and the relationship between food and health is the focus of more attention than ever before. To respond to these important issues and new currents, this Lecture carries out comprehensive education and research with “food” and “health” as its key words. To achieve our goals, the teaching and education is divided into the two major domains of Specialized Foundational and Specialized Applied , which offer courses in seven fields: Molecular and Biochemical Nutrition, Food Science, Environmental Health Sciences, and Nutritional Medicine for Specialized Foundational, and Public Health and Community Nutrition, Nutrition Education, and Clinical and Applied Nutrition for Specialized Applied .
In our Lecture’s Specialized Foundational Domain, we carry out research to investigate scientifically the factors related to biological regulatory functions from food’s characteristics and palatability, along with ensuring the safety of food, and firm up the foundations for promoting health through food. In the Specialized Applied Field, we work on solving issues related to food and health through practical activities, such as surveys and research to improve the health level of social populations as a whole or to carry out effective nutrition education for schoolchildren, adults, and the elderly and individual patient nutrition management in medical treatment, making comprehensive use of our specialized foundational knowledge. The Lecture thus uses a system of multidisciplinary education and research to create longer healthy lives through food.
Through these diverse education and research methods, we aim to foster specialist workers who can play guiding roles in a range of fields. We train teachers of nutrition, advanced specialist technicians, and cutting-edge researchers working on solutions to the various issues of food and nutrition, while in the practical field we train clinical nutritionists who play guiding roles in medical institutions and advanced treatment hospitals and administration nutritionists who contribute to policy proposals and implementation, as well as welcoming specialist working adults for advanced specialist education.
Qualifications that can be obtained in the Graduate School of Human Life Science
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