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