| Academic Year |
2024Year |
School/Graduate School |
School of Medicine Program of Health Sciences Division of Occupational Therapy |
| Lecture Code |
I3110003 |
Subject Classification |
Specialized Education |
| Subject Name |
栄養学 |
Subject Name
（Katakana） |
エイヨウガク |
Subject Name in
English |
Nutrition |
| Instructor |
TSUMAKI YOKO |
Instructor
(Katakana) |
ツマキ ヨウコ |
| Campus |
Kasumi |
Semester/Term |
2nd-Year, First Semester, First Semester |
| Days, Periods, and Classrooms |
(1st) Fri1-2：HSC Rm 203 |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
|
| Lecture |
| Credits |
2.0 |
Class Hours/Week |
|
Language of Instruction |
J
:
Japanese |
| Course Level |
2
:
Undergraduate Low-Intermediate
|
| Course Area（Area） |
27
:
Health Sciences |
| Course Area（Discipline） |
04
:
Nursing and Rehabilitation Sciences |
| Eligible Students |
Second-year student |
| Keywords |
|
| 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) | Nursing
（Knowledge and Understanding）
・A mental and physical function and health based on the environment, the prevention of the illness, the onset, knowledge, understanding about the healing
Physical Therapy
（Knowledge and Understanding）
・Knowledge, understanding about the basic medicine, knowledge, understanding about the etiology condition of a patient
・Knowledge, understanding about rehabilitation medicine, physiotherapy studies
Occupational Therapy
（Knowledge and Understanding）
・Understanding and knowledge of diseases and pathological conditions |
|---|
Class Objectives
/Class Outline |
Nutrition is a critical important for maintaining health condition.
The theme of this class is understanding the role of nutrition, getting knowledge about nutrition management and learning how to evaluation and assessment of nutrition condition. |
| Class Schedule |
lesson1 Mechanism of human body
lesson2 Food and nutrition 1
lesson3 Food and nutrition 2
lesson4 Food and nutrition 3
lesson5 Role of nutriention 1
lesson6 Role of nutriention 2
lesson7 Role of nutriention 3
lesson8 Role of nutriention 4
lesson9 Supplying nutrition
lesson10 Management of nutrition 3
lesson11 Evaluation of nutrition
lesson12 Management of nutrition 1
lesson13 Management of nutrition 2
lesson14 Management of nutrition 3
lesson15 Health and nutrition |
Text/Reference
Books,etc. |
教科書：關戸 啓子 編「ナーシング・グラフィカ 疾病の成り立ち④臨床栄養学 第6版」
メディカ出版
厚生労働省『日本人の食事摂取基準（2020年版）』策定検討会報告書」https://www.mhlw.go.jp/stf/newpage_08517.html
参考書：『日本人の食事摂取基準（2015年版）』厚生労働省「日本人の食事摂取基準（2015年版）策定検討会報告書」
http://www.mhlw.go.jp/file/04-Houdouhappyou-10904750-Kenkoukyoku-Gantaisakukenkouzoushinka/0000041955.pdfよりダウンロードしてください。 |
PC or AV used in
Class,etc. |
|
| (More Details) |
Text, handout |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
I would suggest that read the text before this class. |
| Requirements |
|
| Grading Method |
Attendance and attitude(10%), test(90%), report(10%) |
| 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. |