| Course title | |||||
| 内分泌学 [Veterinary Endocrinology] | |||||
| Course category | Requirement | Credit | 0.5 | ||
| Department | Year | 1～1 | Semester | Spring | |
| Course type | Spring | Course code | 05AC0011c | ||
| Instructor(s) | |||||
| 富田 裕 [TOMITA Hiroshi] | |||||
| Facility affiliation | International Center | Office | Email address | ||
| Course description |
|
The purpose of this course is to provide students with knowledge of diet, food, food products, and nutrition metabolism and management in order to contribute to healthy living and disease prevention. Abstract: Nutrition management is also important for people to live healthy lives and for the prevention and treatment of diseases, solving nutrition problems or using nutrition therapy to achieve healthy living. Nutritional status is influenced by the intake of nutrients, nutrient metabolism, and efficiency of utilization. Nutrition is mainly based on "food". Food is influenced by appetite, eating, and eating behavior, and is the eating of delicious foods orally, with pleasure and happiness, at the patient's own will. Appropriate and joyful eating promotes growth and health. and health. In this lecture, students will learn about nutritional management for disease prevention and treatment at each stage of life, and healthy eating habits will be explained. |
| Expected Learning |
|
1. To be able to evaluate one's own nutrition and consider nutritional management goals in terms of diet and nutritional intake for health care and disease prevention. 2. To be able to make group proposals on the production and processing of agricultural, livestock and marine products that are effective in preventing lifestyle-related diseases and improving disease. Corresponding criteria in the Diploma Policy: See the Curriculum maps. (URL: https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ ) |
| Course schedule |
|
1. To understand basic knowledge of nutrition. 2. To understand healthy eating habits (nutritional intake and diet). 3. To understand the relationship between health conditions and dietary habits. In particular, dietary habits for the prevention of lifestyle-related diseases. 4. To conduct group work on the production and processed products of agricultural, livestock, and marine products that can be involved in people's healthy eating habits. |
| Prerequisites |
| Required Text(s) and Materials |
| Prepare based on the necessity |
| References |
| Assessment/Grading |
| Attitude in the class open-discussion (30%), and small test or report (70%). |
| Message from instructor(s) |
| In order to have a healthy diet, it is desirable to eat food products and processed foods that make the most of rich natural ingredients. However, under various environmental and physical conditions, functional agricultural, forestry, fisheries, and livestock products and processed foods are required. I hope that students will learn from experts in "food" and "agriculture, forestry, fisheries, and livestock" with the goal of realizing a healthy and rich dietary life. |
| Course keywords |
| Nutritional management, prevention of lifestyle-related diseases, functional foods |
| Office hours |
| By Mail. mikiko-kawa@otsuma.ac.jp |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 3/28/2023 9:30:33 AM |