Course title
生活科学概論   [Outline of Life Science]
Course category   Requirement   Credit 1 
Department   Year   Semester 3rd 
Course type 3rd  Course code WISE1002
Instructor(s)
他分野教員   []
Facility affiliation Graduate School of Agriculture Office afjgxte/L1151  Email address

Course description
As an introduction to practical learning about the science of daily life, students learn basic concepts about the relationship between health, lifestyle, and dietary habits, and learn, starting from the fundamentals, about biochemical processes involving food and food ingredients. More specifically, an overview is provided of nutrients contained in foods, and students develop an understanding of basic concepts of nutrition and their significance, and learn basic facts about processes like metabolism of nutrients. In addition, students learn about the connection between food function and illness, problems relating to food safety, and the importance of the food environment, and thereby develop an understanding of important issues pertaining to food and health.
Expected Learning
Develop an understanding of the nutritional characteristics and physiological function of foods based on chemistry and biology. Develop an understanding of the types of nutrients, their roles in the body, their metabolism and interactions, and be capable of giving an overview explanation. Learn how foods sustain health and are connected with illness, and deepen understanding regarding the onset of lifestyle-related illness, and prevention of illness through dietary habits. Use of these sources of knowledge to maintain and improve health, and prevent illness.
Course schedule
1st session) 2nd session)
Classification of Food, Variety of nutrients & These functionality, Nutrients contained in food

3rd session)  4th session)
Food Safety (Food Poisoning, Food Additive, Food Labeling)

5th session)  6th session)
Science of Taste (Roll of Nutrients in our body)

7th session) 8th session)
Nutrition & Health (Relationship of Nutrients & Diseases, lifestyle-related Diseases & Prevention)
Prerequisites
It is preferable to have somefundamental knowledge of biology
Required Text(s) and Materials
日本食品成分表 2019 年 七訂、医歯薬出版㈱
References
Printouts handed out when appropriate
Assessment/Grading
Attendance, Attitude in the lecture, reports
Message from instructor(s)
Course keywords
Health, nutrients, food safety, diseases, , lifestyle-related disease
Office hours
Students will be notified at first lecture
Remarks 1
Remarks 2
Related URL
Lecture Language
Language Subject
Last update
1/14/2020 11:54:42 AM