CC425316 Introduction Seminar on Dietary Life

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Education

Lecture Code CC425316 Subject Classification Specialized Education

Subject Name 食生活課題演習

Subject Name
（Katakana）ショクセイカツカダイエンシュウ

Subject Name in
English Introduction Seminar on Dietary Life

Instructor TOMINAGA MIHOKO

Instructor
(Katakana) トミナガ　ミホコ

Campus Higashi-Hiroshima Semester/Term 3rd-Year, Second Semester, Second Semester

Days, Periods, and Classrooms (2nd) Inte

Lesson Style Seminar Lesson Style
(More Details) 　

Credits 2.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 4 : Undergraduate Advanced

Course Area（Area） 24 : Social Sciences

Course Area（Discipline） 08 : Curriculum and Instruction Sciences

Eligible Students

Keywords SDG_03,04,09,15,cookery science, experiment regarding cookery science, research method, fieldwork

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students) Human Life Sciences Education
（Knowledge and Understanding）
・Basic knowledge on the theories and methods of academic studies related to Human Life Sciences.
（Abilities and Skills）
・Ability to investigate and examine research subjects concerning contents of Studies in relation to Human Life Sciences in Secondary Education or Life-long Activities Education, based on literatures and materials.
（Comprehensive Abilities）
・Ability to organize, set up and conduct surveys or experiments and to summarize results in individual or in a team.
・Ability to use IT such as Internet, database, spreadsheet or word processor, and to apply IT on basic statistical processing or expression.

Class Objectives
/Class Outline Understand the basic methods of research through experiments and exercises related to cookery science, as well as searching and subscribing to literature on cookery science and eating behavior.

Class Schedule lesson1:Search research papers and introduction method of research papers
lesson2:Search of research papers and summary of contents
lesson3:Basics of cookery science experiments
lesson4:Cookery science experiment (Measurement of physical properties)
lesson5:Cookery science experiment (Analysis of basic ingredients)
lesson6:Cookey science experiment (Sensory evaluation)
lesson7:How to summarize the cookery science experiments
lesson8:Presentation and discussion of papers on cookery science
lesson9:Presentation and discussion of papers on eating behavior
lesson10:Presentation and discussion of papers on dietary education
lesson11:Presentation and discussion of papers on food culture
lesson12:Fieldwork on food
lesson13:Fieldwork on food
lesson14:Statistical processing method
lesson15:Summary

Text/Reference
Books,etc. No particular preparation.

PC or AV used in
Class,etc. 　

(More Details)

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Lessons 1 and 2: Understand how to search and organize research papers.
Lessons 3 to 7: Understand basic experiments, analysis methods and summarization methods related to cookery science.
Lessons 8 to 11: Presenting research contents on cookery science and deepening understanding of the direction of discussion.
Lessons 12 and 13: Understand the method of fieldwork related to food.
Lesson 14: Understand basic statistical processing method.
Lesson15: Look back on what we have learned so far and decide the content of our graduation

Requirements It is intended for students assigned to the Cookery science seminar.

Grading Method Comprehensively evaluate the presentation materials, participation in discussions, and the status of class activities.

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message

Other

Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching.

Academic Year	2024Year	School/Graduate School	School of Education
Lecture Code	CC425316	Subject Classification	Specialized Education
Subject Name	食生活課題演習
Subject Name （Katakana）	ショクセイカツカダイエンシュウ
Subject Name in English	Introduction Seminar on Dietary Life
Instructor	TOMINAGA MIHOKO
Instructor (Katakana)	トミナガ　ミホコ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, Second Semester, Second Semester
Days, Periods, and Classrooms	(2nd) Inte
Lesson Style	Seminar	Lesson Style (More Details)

Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	4 : Undergraduate Advanced
Course Area（Area）	24 : Social Sciences
Course Area（Discipline）	08 : Curriculum and Instruction Sciences
Eligible Students
Keywords	SDG_03,04,09,15,cookery science, experiment regarding cookery science, research method, fieldwork
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)	Human Life Sciences Education （Knowledge and Understanding）・Basic knowledge on the theories and methods of academic studies related to Human Life Sciences. （Abilities and Skills）・Ability to investigate and examine research subjects concerning contents of Studies in relation to Human Life Sciences in Secondary Education or Life-long Activities Education, based on literatures and materials. （Comprehensive Abilities）・Ability to organize, set up and conduct surveys or experiments and to summarize results in individual or in a team. ・Ability to use IT such as Internet, database, spreadsheet or word processor, and to apply IT on basic statistical processing or expression.
Class Objectives /Class Outline	Understand the basic methods of research through experiments and exercises related to cookery science, as well as searching and subscribing to literature on cookery science and eating behavior.
Class Schedule	lesson1:Search research papers and introduction method of research papers lesson2:Search of research papers and summary of contents lesson3:Basics of cookery science experiments lesson4:Cookery science experiment (Measurement of physical properties) lesson5:Cookery science experiment (Analysis of basic ingredients) lesson6:Cookey science experiment (Sensory evaluation) lesson7:How to summarize the cookery science experiments lesson8:Presentation and discussion of papers on cookery science lesson9:Presentation and discussion of papers on eating behavior lesson10:Presentation and discussion of papers on dietary education lesson11:Presentation and discussion of papers on food culture lesson12:Fieldwork on food lesson13:Fieldwork on food lesson14:Statistical processing method lesson15:Summary
Text/Reference Books,etc.	No particular preparation.
PC or AV used in Class,etc.
(More Details)
Learning techniques to be incorporated
Suggestions on Preparation and Review	Lessons 1 and 2: Understand how to search and organize research papers. Lessons 3 to 7: Understand basic experiments, analysis methods and summarization methods related to cookery science. Lessons 8 to 11: Presenting research contents on cookery science and deepening understanding of the direction of discussion. Lessons 12 and 13: Understand the method of fieldwork related to food. Lesson 14: Understand basic statistical processing method. Lesson15: Look back on what we have learned so far and decide the content of our graduation
Requirements	It is intended for students assigned to the Cookery science seminar.
Grading Method	Comprehensively evaluate the presentation materials, participation in discussions, and the status of class activities.
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message
Other
Please fill in the class improvement questionnaire which is carried out on all classes. Instructors will reflect on your feedback and utilize the information for improving their teaching.

Back to syllabus main page