| Academic Year |
2024Year |
School/Graduate School |
Graduate School of Integrated Sciences for Life (Master's Course) Division of Integrated Sciences for Life Program of Food and AgriLife Science |
| Lecture Code |
WC205100 |
Subject Classification |
Specialized Education |
| Subject Name |
食品栄養機能学I |
Subject Name
（Katakana） |
ショクヒンエイヨウキノウガクイチ |
Subject Name in
English |
Nutrition and Food Functions I |
| Instructor |
SUZUKI TAKUYA |
Instructor
(Katakana) |
スズキ タクヤ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
1st-Year, First Semester, 1Term |
| Days, Periods, and Classrooms |
(1T) Inte：Online |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
|
Moodle will be used.
You need to submit the report. |
| Credits |
2.0 |
Class Hours/Week |
|
Language of Instruction |
B
:
Japanese／English |
| Course Level |
7
:
Graduate Special Studies
|
| Course Area（Area） |
26
:
Biological and Life Sciences |
| Course Area（Discipline） |
01
:
Agricultural Sciences |
| Eligible Students |
|
| Keywords |
Nutrition, specified health food, function of biological regulation |
| 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) | |
|---|
Class Objectives
/Class Outline |
Nowadays, the regulation of biological function by nutrients and food factors gets a lot of attention. In this class, you will learn the basic and technical knowledge of the functional factors in foods. |
| Class Schedule |
1. Introduction
2-9. Preparation of a report. |
Text/Reference
Books,etc. |
Let me tell you along with each class.
You need to submit the report. Please log in Moodle and find the guideline. |
PC or AV used in
Class,etc. |
|
| (More Details) |
Prints and power point slides. |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
You need to read the manuscripts related to nutrition and functional foods and submit a report. |
| Requirements |
|
| Grading Method |
Report 100%
|
| Practical Experience |
|
| Summary of Practical Experience and Class Contents based on it |
|
| Message |
You will know the details about the report via Momiji in or after April. |
| 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. |