| Course title | |||||
| 生物生産科学フロンティア講義ⅩⅡ [Special Lectures on Frontier of Biological Production ?] | |||||
| Course category | Requirement | Credit | 0.5 | ||
| Department | Year | 1～ | Semester | 1st | |
| Course type | 1st | Course code | 05MP5113 | ||
| Instructor(s) | |||||
| 川口 美喜子, 伴 琢也 [KAWAGUCHI Mikiko, BAN Takuya] | |||||
| Facility affiliation | Field Science Center | Office | afjgxte/L1151 | Email address | |
| Course description |
|
In order to contribute to people’s healthy life and disease prevention, it aims to acquire knowledge about diet, food, food and nutrition metabolism and nutrition management. In order for people to live in good health and to prevent and treat diseases, nutrition manegement is also important, which solves nutrition problems or achieves healthy life using nutritional metabolism, utilization efficiency, and so on. Nutrition is mainly based on “meal”. Eating is influenced by appetite, eating and eating behavior, and eating something delicious by the person’s will orally with pleasure and a sense of well-being. An appropriate and enjoyable diet encourages growth, promotes and restores health. In this lecture, we will study nutrition management for prevention and treatment of diseases at each life stage, and comment on a healthy diet. |
| Expected Learning |
|
1. You can think about your own nutritional assessment and nutritional management goals about how to take diet and nutrition for health management and disease prevention. 2. The group can propose the production and processing of agricultural and livestock products effective for lifestyle prevention and disease improvement. |
| Course schedule |
|
1. Understand the basic knowledge of nutrition. 2. Understand the healthy diet (nutritional intake, diet). 3. Understand the relationship between health and diet. Especially about eating habits for preventing lifestyle-related diseases. 4. Conduct group work on the production and processing of agricultural and livestock products that can contribute to people's healthy diet. |
| Prerequisites |
|
Do not use texts or textbooks. Distribute PowerPoint documents. |
| Required Text(s) and Materials |
|
Kawaguchi Mikiko : “A Dietary Technique That Dramatically Changes Retirement and Nursing Care: Eating, Talking, Pneumonia, Weakness, Preventing Dementia“ (Syoubunsya) Mikiko Kawaguchi : “73 Dietary Recipes Created by a Full-time Dietetic Nutritionist by a Patient with a Voice of a Patient” (Nursing One Theme BOOK) (Igakusyoin) |
| References |
|
1. You can complete the nutrition evaluation sheet using your own physique index and the food intake situation. 2. We will propose two to three proposals based on grounds for the production of agricultural and livestock products and products with functionality for healthy eating habits or disease prevention. |
| Assessment/Grading |
|
1. You can complete the nutrition evaluation sheet using your own physique index and the food intake situation. 2. We will propose two to three proposals based on grounds for the production of agricultural and livestock products and products with functionality for healthy eating habits or disease prevention. |
| Message from instructor(s) |
| In order to live a healthy diet, it is desirable to eat foods and processed foods that make use of abundant natural ingredients. However, under various environmental conditions and physical conditions, functional agricultural and forestry fishery products and processed products are required. We hope that the experts of "food" and "agriculture, forestry and fisheries livestock" will learn to achieve a healthy and affluent diet. |
| Course keywords |
| Nutritional management, lifestyle-related disease prevention, functional food |
| Office hours |
| Respond by email. Mikiko-kawa@otsuma.ac.jp |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 6/11/2019 9:50:22 PM |