Course title
6M0044001
Nutrition and physiology of functional food

 OSAKABE Naomi Click to show questionnaire result at 2018
Course content
The object of this lecture is an understanding of food or food factors functions in common diet, especially these physiological or pharmaceutical activities, through reading present papers in turns.
Purpose of class
An understanding of food or food factors function in a common diet.
Goals and objectives
  1. The first object of this lecture is to obtain knowledge about chemical characteristics of the food components which are certain physiological function.
  2. The second object of this lecture is learning about the preventive activities of food factors on life style diseases.
  3. The third object of this lecture is learning anti-aging activities of food factors.
Language
Japanese
Class schedule

 Class schedule HW assignments (Including preparation and review of the class.) Amount of Time Required
1． Guidance Read a syllabus 60minutes
2． General remark of functional food Review a previous document destributed 120minutes
3． General lecture of epidemiology, intervention study and meta analysis Review a previous document destributed 120minutes
4． The lecture of practical epidemiology 1 Review a previous document destributed 120minutes
5． The lecture of practical epidemiology 2 Search relative iterature 360minutes
6． The lecture of practical epidemiology 3. Get ready for a presentation 360minutes
7． The lecture of practical intervention study 1 Review a previous document destributed 120minutes
8． The lecture of practical intervention study 2 Search relative iterature 360minutes
9． The lecture of practical intervention study 3 Get ready for a presentation 360minutes
10． The lecture of practical meta analysis 1 Review a previous document destributed 120minutes
11． The lecture of practical meta analysis 2 Search relative iterature 360minutes
12． The lecture of practical meta analysis 3 Get ready for a presentation 360minutes
13． The lecture of practical ethics 1 Review a previous document destributed 100minutes
14． The lecture of practical ethics 2 Review a previous document destributed 120minutes
Total. - - 3040minutes
Relationship between 'Goals and Objectives' and 'Course Outcomes'

 presentation Total.
1. 40% 40%
2. 30% 30%
3. 30% 30%
Total. 100% -
Evaluation method and criteria
The credit of this lecture was recognized by the examination result and evaluation of the presentation.
Textbooks and reference materials
The handout will be distributed
Prerequisites
Review of Food Hygiene, Food Nutrition I and II
Office hours and How to contact professors for questions
  • Monday - Friday, 14: 00-16: 00
Regionally-oriented
Non-regionally-oriented course
Development of social and professional independence
  • Course that cultivates an ability for utilizing knowledge
  • Course that cultivates a basic problem-solving skills
Active-learning course
About half of the classes are interactive
Course by professor with work experience
Work experience Work experience and relevance to the course content if applicable
Applicable Professor has been assigned to the R & D department in the work in company.
Education related SDGs:the Sustainable Development Goals
  • 3.GOOD HEALTH AND WELL-BEING
Last modified : Fri Mar 18 23:23:57 JST 2022