Hiroshima University Syllabus

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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 WNB63050 Subject Classification Specialized Education
Subject Name 生活・科学と学習材デザイン発展研究(家庭)
Subject Name
(Katakana)
 
Subject Name in
English
Advanced 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,  Second Semester,  3Term
Days, Periods, and Classrooms (3T) Fri5-8:EDU B705
Lesson Style Seminar Lesson Style
(More Details)
 
Leture, Discussion 
Credits 2.0 Class Hours/Week   Language of Instruction J : Japanese
Course Level 6 : Graduate Advanced
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
Thiscourseisdesignedtointroducestudentstotheknowledgeandunderstandingoffoodandnutritionalsciencesrequired 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 lesson4Understandtheeffectsofobesityondiabetes,hyertension,abnormallipidmetabolism,andorganoflocomotion lesson5Understandeffectsoflownutritionongrowthandlateeffects
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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