The following are the faculty members in charge of the graduate school, but there may be times when it is difficult to accept students due to various reasons. Please contact the International Office(Knuintlo@eiyo.ac.jp) for details.
On the issues of lifestyle habits (e.g., physical activities and sedentary behaviors as well as sleeping patterns and diet) and energy requirements of children, adults, and elderly, this course aims at learning methods of collecting and interpreting scientific knowledge, methods of evaluation and experiment planning, and interpretation of the analytical results. The course also aims at deepening understanding on the issues related to lifestyle habits and energy requirements and at enhancing analytical abilities to identify and resolve human growth related issues.
Food and nutrition play an extremely important role in healthy longevity. In addition, nutritional management that takes into account the characteristics of older adults is required to deal with frailty, locomotive syndrome, low nutrition, and dementia, which are health issues unique to older adults. Furthermore, food plays a role in bringing people together and reducing the risk of isolation. In this course, we will learn about nutrition for older adults, which is useful in the field, through nutritional epidemiological research and practical nutritional guidance.
This course aims to study nutritional assessment and diet management for the purpose of nutritional management of individuals, small groups (e.g., people in growth stage, pregnant/lactation periods, athletes) or users of specified food service facilities, and quality/production control systems in specified food service facilities from the viewpoint of nutritional management.
Research in field of nutrition education aims at changing the dietary behaviors of the individual or population through effective communication and other activities to enhance QOL, health promotion, and disease prevention. Since the health and nutrition problems people face vary depending on their life-stage and lifestyle, we will conduct a research on effective nutrition education strategies based on behavioral science as well as exploring determinants that enabling or inhibiting behavioral changes. Researches will take place in the individual level, as well as the community level.
As research on community nutrition, this course conducts researches on health and nutritional status assessments in regions and occupational fields, and on dietary habits improvement and dietary environment improvement based on the assessments.
Specifically, we will carry out research and surveys for the assessment of priority nutrition issues of regional and occupational groups, development of assessment tools and evaluation indicators, and studies on food environment improvement, etc.
This course aims to study the current state of analysis and countermeasures for various issues related to the physical and mental health of students and health management from the perspective of nutrition and nutrition teachers, and to provide research guidance on the development of educational methods and programs for health management.
In this course, the process by which dietary factors develop into functional expression will be studied at the genetic level. The process of gene expression involves a number of transcription factors and chromosomal structural changes. These will be analyzed mainly by using molecular biological methods. In addition, we will analyze the mechanism of decreasing expression of lactose degradation enzymes in the weaning period.
This course aims to: (1) clarify the working mechanism of food components that are effective for health promotion and disease prevention using cultured cells and laboratory animals and (2) identify genes related to food habits and preferences and investigate their functions.
This course aims at studying the social and cultural aspects of food (i.e., the significance of food to humans) from the anthropological perspective. We will conduct on-site surveys in the fields that are in line with the themes both in Japan and overseas and examine the findings obtained from the comparative cultural perspective.
This course aims to study relationship between dietary life and the environment in terms of housing study and environmental education study. The following are the themes:
Lipid oxidation, browning, vitamin decreases, and smell changes are well known as the representative quality changes of processed foods. Our laboratory investigates the chemical changes in food components, such as the interactions between amino acids and sugars and between fatty acids and vitamin C, using analytical instruments.
This course aims to prepare food-derived specific components to evaluate the effectiveness of each component as a food material. In particular, we will conduct in vitro tests and analyze in detail what kind of food components exhibit high functions in tissues, and then perform comparative analysis with known food components by evaluation using human cultured cells and biological tissue analysis. At the same time, after examining an efficient production method, we aim to clarify the mechanism of food function. In cooperation with national research institutes and food companies, they will further work on developing food materials applicable to food functionality and quality control.
This course will conduct multifaceted analyses and examinations of changes to the physical properties, structures, and components of food ingredients caused by heating and cooking by taking physical and chemical measurements and sensory evaluations, and study the relation between the changes and palatability (especially in texture and taste). Also, the course will seek a scientific explanation of the changes in states of the food during the cooking process and examine cooking properties of food ingredients to study rational cooking methods.
Students will conduct research on cooking or dietary habits and health. The themes are as follows.
1) Research on the quantification of food servings
2) The influence of the dietary environment and involvement in cooking on the self-esteem of junior and senior high school students
Themes other than those listed above are also possible, and will be decided through discussion.
Substances in the environment invade or move into our bodies through various pathways. While being modified through metabolism or some other ways. they are often accruable to development of various deceases and deterioration of health conditions. This course aim at carrying out researches on dynamics and mechanisms in living organisms using methods of experimental pathology or epidemiology.
Students will participate in long-term longitudinal research conducted by the Tokyo Metropolitan Institute of Gerontology to learn the basics of epidemiological research and conduct data analysis on research themes they selected. In addition, the students will participate in programs carried out in Tokyo Metropolitan Area to help respective communities achieve long-term health and longevity goals and will obtain experience in inter-disciplinary collaboration. Through these activities, basic research and practical activities related to community health science are conducted.
Rational grounds are necessary to take appropriate measures against the influences of lifestyle and environmental factors on health. Instruction will be given on the following themes with the aim of conducting research that provides such evidence.
"Kinanthropometry" is a scientific discipline to understand growth, nutritional status, body composition, and performance of individuals and groups through the application of anthropometry. Our laboratory aims to contribute the society through research activities on diverse topics related to fields of Public Health, Nutrition, Anthropology, Gerontology, Psychology, Ergonomics, and Sports Medicine, based on detailed assessments of anthropometry and body composition.
The laboratory undertakes a range of research projects as shown below:
Aiming to become a clinical laboratory technician who has a detailed knowledge of diabetes, each student will work to understand the causes, conditions, and classifications of diabetes and learns the latest tests, treatments, and analyses. To achieve this, each student will measure his/her own glycemic excursion using the latest devices and understands the reality of blood glucose management through the experience. In addition, students will study diabetes testing and guidance carried out in clinical practice and pursue how to act as a clinical laboratory technician.
Gene expression in intestinal cells often varies depending on dietary factors. This course aims at analyzing this phenomenon at the genetic level using model experimental systems, such as laboratory animals and cultured cell lines. An example is the changes in the expression of mineral transporter genes caused by indigestible carbohydrate intake.
The immune system is one of the important systems for maintaining biological homeostasis involved in the prevention of infection from pathogens and the development of ailments such as allergies. This course aims at undertaking researches on the immune response to microorganisms, which are widely present around us (e.g., in the environment and foods), and their influences on the immune system when consumed, as well as on the infection-fighting functions (e.g., activation of mucosal immunity and antibody production) and immunomodulation properties.
Instruction is given mainly on research on the analysis of the current conditions and countermeasures for various issues concerning school health programs and school nursing and health care as well as on research on health issues for youth and assessment of nursing teachers.
On the issues of obesity, underweight and lifestyle habits (e.g., physical activities, sedentary behaviors, sleeping patterns and diet) of children, students will learn methods of collecting and interpreting scientific knowledge, methods of evaluation and experiment planning, and how to interpret the results. Through these activities the students will work to understand the issues related to children’s obesity and lifestyle habits and to improve their abilities to identify and solve issues.
Today's schools are places where multi-layered welfare problems, including poverty, abuse, and developmental disabilities, are concentrated. On the basis of schools, which serve as junctions between home and community, this course aims to study theories and methods to recognize the two-way interaction between the welfare function of education and the educational function of welfare clearly, and thereby allow the responsible persons, such as schoolteachers and social workers, to perform practical skills. Research guidance will be provided for practical contemplation of how to proceed with future cooperation between schools and communities.
School nursing covers all educational activities provided to support the growth and development of school children and students through their physical and mental health maintenance (health management) and improvement (health education). For the solution of the increasingly diverse and complex modern health issues, this course will conduct practical research specific to nursing teachers. Research themes will include health consultation activities, health education conducted by nursing teachers, management of school sick rooms, and “hiyari/hatto” (nearly missed, potentially serious accidents) experienced by nursing teachers.
Students work on the construction of theories on the above themes, the presentation of practical methodologies, and the development of nutrition policy recommendations.
1) To elucidate the mechanisms of action of food components effective for health promotion and disease prevention using cultured cells and laboratory animals.
2) To clarify the effects of nutrition and intake of food components during pregnancy on the risk of diseases in the offspring using laboratory animals.
Research on the relationship between dietary habit and the living environment in terms of housing study and environmental education study. The following are the themes:
Students will participate in large-scale cohort studies of local residents and analyze factors associated with long-term health and longevity from their own perspective. They Also participate in community-wide intervention studies and evaluate the programs from their own perspective. Through these activities, we will conduct applied research and practical activities related to the science for long-term health and longevity.
With the aim of efficient use of data that serves as scientific bases in the field of health science, we will conduct research in the following themes.
We will carry out researches on the effects of the metabolic state on muscle contraction during exercise, focusing not only on healthy conditions but also on the differences between healthy conditions and clinical conditions, such as bronchial asthma. As the main research methods, we will use electrophysiological methods (patch clamp method) and photophysiological techniques (visualization with calcium-sensitive dyes and voltage-sensitive dyes).
On the health issues related to physical activities and other lifestyle habits associated with growth and aging, students will work on problem identification, hypothesis formulation, understanding of past relevant researches, and planning of survey methods while relating the issues to their own research themes. In addition, the students shall compile expected results and background knowledge. The students will then gain experience on learn about scientific methods through these activities.