| 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) | |||||
| 吉野 知子, 小林 真里 [YOSHINO Tomoko, KOBAYASHI Mari] | |||||
| Facility affiliation | Faculty of Engineering | 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 |
|
Standard of achievement 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-2nd session) Food Safety (Food Poisoning, Food Additive, Food Labeling) 3rd-4th session) Science of Taste (Roll of Nutrients in our body) 5th-6th session) Visits to food production, distribution and consumption sites (farmers, school cafeteria, nurseries, etc.) 7th-8th session) Report and discussion of the site visit |
| Prerequisites |
| It is preferable to have some fundamental knowledge of biology |
| Required Text(s) and Materials |
|
日本食品成分表2019年 七訂、医歯薬出版㈱ Printouts handed out when appropriate |
| References |
| 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 |
| 5/14/2021 2:31:24 PM |