トヨタ自動車アルバルク東京

Japanese Site Contact Access About KNUAcademicsFor Prospective StudentsCampus LifeJunior Colledge/Technical SchoolAccess and ContactFacebookJapanese Site About KNU Academics Prospective Students Campus Life Junior College /Technical School Academics Graduate School Undergraduate School Department of Applied Nutrition Department of Health and Nutrition Department of Food Culture and Nutrition List of Faculty Members Undergraduate School Department of Applied Nutrition Sakado Campus,Enrollment capacity:200 students The department develops registered dietitians who command extensive specialist knowledge, a broad perspective, and advanced skills that enable them to work as healthcare and dietary education experts helping people in a diverse range of social spheres achieve good health through food. Students are encouraged to use their basic registered dietitian studies as a foundation upon which to build. We expect them to imagine the type of dietitian they aspire to be and to make their own choices about which knowledge to extend and which techniques to improve. To enable them to make such choices, the department offers multiple professional courses as electives: Clinical Nutrition, Social Welfare Nutrition, Community Nutritional and Dietary Support, Sports Nutrition, Food Service Management, and Food Product Development. Students can also acquire Class 1 nutritional teacher’s licenses. The ideal student is: Curious and inquisitive about food and health. She should be keen to acquire the knowledge and skills necessary to plan and provide meals, and to put their nutritional science knowledge into practice as a registered dietitian engaged in work such as providing nutrition counseling for the sick and injured. An empathetic, sensitive individual who fully understands the value of life and is passionate about contributing to human health and social welfare. Department of Health and Nutrition Division of Nutrition Science Sakado Campus,Enrollment capacity:100 students The division offers four courses (Clinical Laboratory Technology, Home Economics Teaching, Health & Sports Nutrition, and Food Safety Management), aiming to go beyond conventional nutritionist studies in food and nutrition to develop new types of nutritionist who combine these conventional studies with additional studies in a specialist field. The division cultivates highly skilled professionals who can fulfill the diverse needs of modern-day society. They include clinical laboratory technicians who can work as part of nutritional support teams in hospitals and clinics, home economics teachers who nurture independent members of society by teaching about food, health and sports nutritionists who help to improve health and fitness, and personnel responsible for food product development who help to maintain and enhance public health by managing food safety. The ideal student wants to work in: Healthcare or medicine as a clinical laboratory technician with specialist expertise in nutrition Teaching as a home economics teacher with specialist expertise in dietary education Health advisory services as a nutritionist with specialist expertise in exercise (i.e., sport) Corporate business, pursuing an interest in food product development and safety management Division of Health and School Nursing Sakado Campus,Enrollment capacity:50 students The division cultivates empathetic school nurses who build on a basis of specialist knowledge in health science and nutritional science to equip themselves with practical and teaching skills, acquiring the expertise to deal with issues relating to children’s maintenance of physically and mentally healthy lifestyles. Students acquire Class 1 licenses to work in kindergartens; elementary, junior high, or high schools; or special needs schools. According to a report in 2008 by Japan’s Central Council for Education, from now on school nurses in educational settings will be required to play central roles in promoting health-related activities in schools and to act as coordinators. Accordingly, the division offers courses focused particularly on needs in schools and cultivates human resources who can meet expectations within educational settings. Students can also acquire licenses as health studies teachers (in junior high and high schools) or as nursing teachers (in high schools). The ideal student has: A strong ambition to become a school nurse A love of children and of the school nursing profession A desire to protect and nurture children’s physical and mental health Department of Food Culture and Nutrition Sakado Campus,Enrollment capacity:87 students Promoting All-Round Competence through a Variety of Expertise-Enhancing Electives and Field Study Options The department nurtures all-round competence by offering a variety of electives that enhance expertise and field study options. From the third year, students take separate courses according to the workplaces they are targeting after graduation. These courses comprise Food Culture Research, Food Services, Food Presentation, Food Planning, and Culinary and Confectionary Professionals. The department also offers specialist subjects taken by all students, including Management and Food Coordination Basics, Specialized Culinary Skills, Design, and Food Culture Theory. It has structured a systematic curriculum comprising a variety of electives and ample practical study options to enable students to demonstrate an array of skills in diverse settings. Its educational policy is: To provide an education system that enables students to acquire specialist knowledge and skills from multiple food-related fields To consistently cultivate students’ awareness of themselves as food experts and nurture their planning and communication abilities from the very first year To support students with career planning from early on by offering internship programs, etc. To offer opportunities for improvement of individual expertise through the course system from the third year on, and for students taking certain culinary and confectionary courses to undertake specialist studies To extend provision of hands-on, self-directed learning through practical study and field work List of Faculty Members (Undergraduate) Faculty Listings 2023 (Undergraduate) [PDF] Sakado Campus 1. Nutrition (Basic) Biochemistry: Kazuhiko Yamada, Ph.D., Professor Molecular Nutrition: Akiko Fukushima, Ph.D., Professor Integrated Food Science: Shizu Higasa, R.D., Ph.D., Associate professor Basic Nutrition: Terue Kawabata, R.D., Ph.D., Professor Medical Chemistry: Yasuo Kagawa, M.D., Ph.D., Vice-President Human Medical Science: Wakae Fujimaki, M.D., Ph.D., Professor Laboratory of Synthetic Organic Chemistry: Shoji Akai, Ph.D., Associate Professor Applied Physiology: Toshikazu Yamashita, M.D., Ph.D., Professor Physiological Nutrition: Kazuhiro Uenishi, R.D., Ph.D., Professor 2. Health and Information Studies Human Growth and Health Sciences: Masako Kobayashi, Ph.D., Professor Health Promotion and Nursing: Nobuko Endo, NS., Ph.D., Professor Practical Yogo Science: Kumiko Onuma, Ph.D., Professor Nursing: Shizu Nonaka, R.N., Ph.D., Professor Epidemiology and Biostatistics: Hiromitsu Ogata, Ph.D., Professor Health Information Science: Junko Fujikura, PhD, Professor Food and Environmental Science: Katsumi Takahashi, M.S., Associate Professor Information Education: Yoshiaki Yamauchi, Ph.D., Professor Visual Communication: Yoshitaka Hirano, B.A., Associate Professor Gymnastics Methodology: Yoshinori Kaneko, Ph.D., Professor 3. Applied Nutrition Laboratory of Clinical Nutrition and Dietetics: Noriko Fukawa, R.D., M.S., Associate Professor Medicine Nutrition: Keiko Honda, R.D., Ph.D., Professor Applied Nutrition and Dietetics: Sanae Nishimura, R.D., Associate Professor Clinical Nutrition and Medicine: Akira Tanaka, M.D., Ph.D., Professor Clinical Nutrition Management: Rie Onda, R.D., Ph.D., Professor Nutrition Ecology: Yukari Takemi, R.D., Ph.D., Professor, Fumi Hayashi, R.D., Ph.D, Associate Professor Administrative Dietetics: Hiromi Ishida, R.D., Ph.D., Professor Food Service Management: Kaori Horibata, R.D., B.S., Associate Professor School Meal System and School-Based Dietary Education: Akemi Nakanishi, R.D., Ph.D., Associate Professor Community Nutrition and Promotion: Hisako Tanaka, R.D., M.P.H., Professor Nutrition Education: Kayo Matsushita, R.D., Ph.D., Associate Professor 4. Food and Cookery Sciences Food Chemistry: Noriko Miyazawa, R.D., Ph.D., Associate Professor Food Functionality: Teruyuki Usui, Ph.D., Professor Food Science and Technology: Masataka Saito, Ph. D., Associate Professor Food and Nutrition: Toshihide Nishimura, PhD., Professor Cookery Science(KNU): Fumiko Konishi, Ph D. Professor, Yasuko Matsuda, R.D, B.S., Professor, Sachiko Okushima, B.S., Associate Professor Cookery Science: Keiko Shibata, R.D., Ph.D., Associate Professor 5. Hygiene and Clinical Sciences Public Health: Ken Kawamura, Ph.D., Professor Food Hygiene: Morihiro Saito, Ph. D. Professor Microbiology and Medical Technology: Naoko Ikoshi, MT, CDEJ, Ph.D., Professor Integrative Physiology: Masako Kimura, M.D.,Ph.D, Associate Professor Immunochemistry: Osamu Hayashi, Ph.D., Professor, Kyoko Ishii, Ph. D., Associate Professor Bioanalytical Chemistry: Shigeo Sueyoshi, M.T., Ph.D., Professor 6. Human and Ecological Sciences Psychology: Midori Tanaka, M.A., Professor Sociology of Welfare: Koichiro Fukada, Certified Social Worker, Ph. D., Assistant Professor Food and Regional Economics: Yoshinori Hiraguchi, Ph. D., Assistant Professor Home Economics Education: Keiko Semba, M.E., Professor Policy of Education and Culture: Fumi Mizusaki, Ph.D., Professor Family Resource Management & Environmental Education: Rie Imoto, Ph.D., Professor Education and Human Development: Misaki Takatsu, M.E., Associate Professor Developmental Psychology: Hiromi Hirata, Ph.D., Associate Professor Food Marketing: Shiro Yamashita, B.A, Professor 7. Cultural Studies and Languages Food Culture: Yukiko Takeuchi, M.A., Associate Professor Food and Cultural Anthropology: Moriya Akiko, Ph. D. Associate Professor International Development and Cooperation: Atsuko Isoda, M.S., Professor Culturology: Tadashi Miyauchi, M.A., Professor British Literature and Culture: Miwa Takashima, M.A., Associate Professor Komagome Campus Physiology: Masato Shibuya, M.D. Ph.D., Professor Nutrition: Sanae Matsuda, R.D., Ph.D., Professor Biochemistry: Hisae Maki, Ph.D. Associate Professor Food Science: Takako Aoki, Ph.D., Professor Food Chemistry: Atsuko Kasuga, Ph.D., Professor Food Hygiene: Toshiko Hirosue, R.D., Ph.D., Professor Public Health: Hitoshi Osada, D.D.S., Ph.D. Professor Clinical Nutrition: Chie Satoh, R.D., Ph.D., Professor Nutrition Education: Keiko Ozawa, R.D., Ph.D., Assistant Professor Food Service Management: Keiko Miyoshi, R.D., B.S., Professor, Sanae Osada, R.D., Ph. D, Associate Professor Food Preparation: Mioko Toyomitsu, R.D., Ph.D. Associate Professor Health and Physical Education: Fumio Matsumoto, B.A., Professor Teaching Profession: Takashi Ogawa, Ph.D. Professor School Education and Nutrition Program: Akio Kagawa, Ph.D., Professor, President of Kagawa nutrition education institute --> About KNU Organization and Structure Mission and Value History Meet with President Disclosure Video and Brochure Academics Graduate School A Message from our Dean Courses and Curriculum Admission, Curriculum and Diploma Policy List of Faculty Members Undergraduate School Department of Apllied Nutrition Department of Health and Nutrition Department of Food Culture and Nutrition List of Faculty Members For Prospective Students Admission for International Students Master&＃x27;s Program Doctorate Program Special Bachelor Degree Course for the International Students Faculty Members willing to take incoming graduate students Support for International Students Campus Life Sakado Campus Komagome Campus Campus Calendar Health Center Junior College / Technical School Junior College Technical School Access and Contact Copyright ©2019 Kagawa Nutrition University. 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