WNB61500 Basic Course in Teaching Material Design for Life and Science (Home Economics)

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School Graduate School of Humanities and Social Sciences (Master's Course) Division of Educational Sciences Educational Design for Teacher Educators Program

Lecture Code WNB61500 Subject Classification Specialized Education

Subject Name 生活・科学と学習材デザイン基礎研究（家庭）

Subject Name
（Katakana）　

Subject Name in
English Basic Course in Teaching Material Design for Life and Science (Home Economics)

Instructor MATUBARA KIMINORI

Instructor
(Katakana) マツバラ　キミノリ

Campus Higashi-Hiroshima Semester/Term 1st-Year, First Semester, 1Term

Days, Periods, and Classrooms (1T) Tues1-4：EDU B705

Lesson Style Seminar Lesson Style
(More Details) 　

Leture, Discussion

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

Course Level 5 : Graduate Basic

Course Area（Area） 24 : Social Sciences

Course Area（Discipline） 08 : Curriculum and Instruction Sciences

Eligible Students Students of Educational Design for Teacher Educators Program

Keywords Eating habit, Nutrition, Health Science

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 This course is designed to introduce students to the knowledge and understanding of food and nutritional sciences required as a home economics teacher at junior high school or high school. Students are expected to study actively, address relating issues, and obtain the ability to produce teaching materials.

Class Schedule lesson1 Introduction
lesson2 Obesity and Nutrition: carbohydrate, lipids and metabolism
lesson3 Obesity and Nutrition: adipocytes and hormons
lesson4 Obesity and Nutrition: diabetes, hyertension, abnormal lipid metabolism, and organ of locomotion
lesson5 Low Nutrition: effects on growth and late effects
lesson6 Low Nutrition: effects on infants and brain development
lesson7 Low Nutrition: risks on health
lesson8 Eating habit: food componets affecting our behavior
lesson9 Eating habit: diet information
lesson10 Food hygene
lesson11 Issues of our eating habit and health
lesson12 Addressing the issues of our eating habit and health
lesson13 Acquisition of information of eating habit and healthby using data base
lesson14 Development of teaching materials for healthy eating habit
lesson15 Summary and discussion

No test, but report submission is required.

Text/Reference
Books,etc. No textbook is used.

PC or AV used in
Class,etc. 　

(More Details) PC, projector

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review lesson1 Understand the aim and the procedure of this course
lesson2 Understand the relationship between obesity and nutrients (carbohydrate and lipids)
lesson3 Understand the roles of adipocytes and hormons in obesity
lesson4 Understand the effects of obesity on diabetes, hyertension, abnormal lipid metabolism, and organ of locomotion
lesson5 Understand effects of low nutrition on growth and late effects
lesson6 Understand effects of low nutrition on infants and brain development
lesson7 Understand effects of low nutrition on health risk
lesson8 Understand food componets affect our behavior
lesson9 Understand diet information affect our behavior
lesson10 Understand importance of food hygene
lesson11 Understand issues of our eating habit and health
lesson12 Understand importance of addressing the issues of our eating habit and health
lesson13 Undertand the procedure to obain information of eating habit and healthby using data base
lesson14 Improve ability to develop teaching materials for healthy eating habit
lesson15 Deepen your understanding and widen your knowledge

Requirements

Grading Method Active participation: 70 %, quality of report: 30%

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	Graduate School of Humanities and Social Sciences (Master's Course) Division of Educational Sciences Educational Design for Teacher Educators Program
Lecture Code	WNB61500	Subject Classification	Specialized Education
Subject Name	生活・科学と学習材デザイン基礎研究（家庭）
Subject Name （Katakana）
Subject Name in English	Basic Course in Teaching Material Design for Life and Science (Home Economics)
Instructor	MATUBARA KIMINORI
Instructor (Katakana)	マツバラ　キミノリ
Campus	Higashi-Hiroshima	Semester/Term	1st-Year, First Semester, 1Term
Days, Periods, and Classrooms	(1T) Tues1-4：EDU B705
Lesson Style	Seminar	Lesson Style (More Details)
Leture, Discussion
Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	5 : Graduate Basic
Course Area（Area）	24 : Social Sciences
Course Area（Discipline）	08 : Curriculum and Instruction Sciences
Eligible Students	Students of Educational Design for Teacher Educators Program
Keywords	Eating habit, Nutrition, Health Science
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	This course is designed to introduce students to the knowledge and understanding of food and nutritional sciences required as a home economics teacher at junior high school or high school. Students are expected to study actively, address relating issues, and obtain the ability to produce teaching materials.
Class Schedule	lesson1 Introduction lesson2 Obesity and Nutrition: carbohydrate, lipids and metabolism lesson3 Obesity and Nutrition: adipocytes and hormons lesson4 Obesity and Nutrition: diabetes, hyertension, abnormal lipid metabolism, and organ of locomotion lesson5 Low Nutrition: effects on growth and late effects lesson6 Low Nutrition: effects on infants and brain development lesson7 Low Nutrition: risks on health lesson8 Eating habit: food componets affecting our behavior lesson9 Eating habit: diet information lesson10 Food hygene lesson11 Issues of our eating habit and health lesson12 Addressing the issues of our eating habit and health lesson13 Acquisition of information of eating habit and healthby using data base lesson14 Development of teaching materials for healthy eating habit lesson15 Summary and discussion No test, but report submission is required.
Text/Reference Books,etc.	No textbook is used.
PC or AV used in Class,etc.
(More Details)	PC, projector
Learning techniques to be incorporated
Suggestions on Preparation and Review	lesson1 Understand the aim and the procedure of this course lesson2 Understand the relationship between obesity and nutrients (carbohydrate and lipids) lesson3 Understand the roles of adipocytes and hormons in obesity lesson4 Understand the effects of obesity on diabetes, hyertension, abnormal lipid metabolism, and organ of locomotion lesson5 Understand effects of low nutrition on growth and late effects lesson6 Understand effects of low nutrition on infants and brain development lesson7 Understand effects of low nutrition on health risk lesson8 Understand food componets affect our behavior lesson9 Understand diet information affect our behavior lesson10 Understand importance of food hygene lesson11 Understand issues of our eating habit and health lesson12 Understand importance of addressing the issues of our eating habit and health lesson13 Undertand the procedure to obain information of eating habit and healthby using data base lesson14 Improve ability to develop teaching materials for healthy eating habit lesson15 Deepen your understanding and widen your knowledge
Requirements
Grading Method	Active participation: 70 %, quality of report: 30%
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.

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