Prospective Students

Faculty Members willing to take incoming graduate students

Faculty Members willing to take incoming graduate students

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.

1. Master's Programs

Nutrition Sciences Degree Programs

【Basic Nutrition Sciences】

Human Growth and Development Studies ： Prof. Shigeho TanakaOn 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.
Nutrition for the Elderly ： Prof. Shouji ShinkaiFood 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.
Basic Nutrition ： Prof. Terue Kawabata
  1. 1.Students will study the relationship between maternal nutrition (DHA; folic acid; vitamins A, D, and E; amino acids, etc.) during pregnancy and lactation periods, and the growth and development of fetuses, newborns, and infants.
  2. 2.Students will study the relationship between the amount/quality of dietary fatty acids (saturation/n-6 and n-3/trans fatty acids, etc.) and lifestyle diseases (obesity, hyperlipidemia, diabetes, etc.), including the effects of gene polymorphisms.
  3. 3.Students will analyze the relationship between diet and anti-inflammation/antioxidation.
Nutritional Physiology ： Prof. Kazuhiro Uenishi
  1. Changes in bone mass are influenced by lifestyle habits such as diet and exercise. From the perspectives of epidemiology and experimental nutrition, this course will extensively examine and discuss the influences of lifestyle and intake of minerals, including calcium, and vitamins D and K on bone mass in the growth to elderly stages in life.
  2. 1. Absorption and use of calcium and several other minerals by humans, from the perspective of experimental nutrition;
  3. 2. Involvement of athletes with nutrition, through research and interventional studies; and
  4. 3. Lifestyles and physical conditions in the growth stage, in a longitudinal and cross-sectional manner.

【Applied Nutrition Science】

Nutrition Management ： Prof. Hiromi IshidaThis 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.
Nutrition Education ： A/Prof. Fumi HayashiResearch 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.
Community Nutrition ： Prof. Yukari TakemiAs 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.
Health Management at School ： Prof. Nobuko EndoThis 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.

【Biological Science】

Molecular Nutrition ： Prof. Akiko FukushimaIn 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.
Biochemistry ： Prof. Hisanori KatoThis 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.

【Food Science and Culture】

Food Cultural Anthropology ： A/Prof. Akiko MoriyaThis 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.
Environmental Education ： Prof. Rie Imoto

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:

  1. 1.Study on food environment such as coordinating dining space
  2. 2.Theoretical study of relationship between dietary life and environmental issues, and study of educational contents and practical method. Exploration of food environmental education including environmental theory, legal system, economic systems, and culture from a viewpoint of ecologically sustainable development (ESD) in school education and social education.

【Food Science】

Food Analysis ： Prof. Teruyuki UsuiLipid 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.
Food Material Development ： Prof. Masataka SaitoThis 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.
Food Preparation Science ： Prof. Keiko ShibataThis 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.
Cookery & Dietary Life ： Prof. Fumiko KonishiStudents 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.

Health Sciences Degree Programs

【Health Science】

Environmental Health ： Prof. Ken KawamuraSubstances 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.
Community Health ： Prof. Shouji ShinkaiStudents 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.
Health Statistic ： Prof. Hiromitsu Ogata

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.

  1. 1.Research on statistical analysis using epidemiological data, clinical data, etc.
  2. 2.Research on the construction of methodologies and statistical models for health risk assessment
Kinanthropometry ： A/Prof. Masaharu Kagawa"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:
  1. 1.Investigation on body image in different populations and its relationships with physique, behaviors, physical and mental health status as well as personality;
  2. 2.Assessments on physical characteristics, dietary intakes and performance among athletes;
  3. 3.Validation of anthropometric and body composition assessment tools in health screening;
  4. 4.Developments of new evaluation/educational tools for lifestyle modification as well as research related to an effective health promotion strategies to improve physical conditions and food choices.
Sports Methodology ： Prof. Yoshinori Kaneko
  1. 1.Research on development and evaluation of practical physical exercise methods for primary prevention of lifestyle-related diseases and frailty prevention
  2. 2.Research on health promotion focusing on physical exercise carried out in parks in Japan and overseas
  3. 3.Research on the relationship between continuous participation in sporting events and health

【Clinical Pathophysiology and Biochemistry】

Clinical Biochemistry ： Prof. Naoko IkoshiAiming 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.
Molecular Biology ： Prof. Akiko FukushimaGene 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.
Immunology ： A/ Prof. Kenichi IshibashiThe 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.

【Applied School Health Nursing】

School Health Nursing ： Prof. Nobuko EndoInstruction 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.
Human Growth and Health ： Prof. Shigeho TanakaOn 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.
School Welfare ： A/Prof. Kouichiro FukadaToday'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.
Pedagogy in Nursing ： Prof. Kumiko OhnumaSchool 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.

2. Doctoral Programs

Nutrition Sciences Degree Programs

【Basic Nutrition Science】

Nutritional Physiology ： Prof. Kazuhiro Uenishi
  1. 1.Basic examination of dietary reference intakes centered on minerals. Calcium is also analyzed using stable isotopes.
  2. 2.Relationship between milk/dairy products and health is analyzed through epidemiological and interventional studies.
  3. 3.Relationship between sports and nutrition, mainly on anemia and stress fractures, will be reviewed and analyzed.
  4. 4.The lifestyle and physical conditions during the growth period will examined from cross-sectional and longitudinal perspectives.
Food Service Management・Nutrition Management ： Prof. Hiromi Ishida
  1. 1.Research on nutritional management using food management according to each life stage
  2. 2.Research on nutritional management systems at specified food service facilities
  3. 3.Research on food service management at specified food service facilities
Community Nutrition ： Prof. Yukari Takemi
  1. 1.Research on community nutrition activities, policy planning and evaluation
  2. 2.Research on determining factors of human diet behaviors and support methods for behavioral change
  3. 3.Research on the use of processed foods regarding the quality of nutritional balance in meals
  4. 4.Research on improvement of the food environments

Students work on the construction of theories on the above themes, the presentation of practical methodologies, and the development of nutrition policy recommendations.

Basic Nutrition ： Prof. Terue Kawabata
  1. 1.Students will study the relationship between maternal nutrition (DHA;, folic acid;, vitamins A, D, and E;, amino acids, etc.) during pregnancy and lactation periods, and the growth and development of fetuses, newborns, and infants.
  2. 2.Students will study the relationship between the amount/quality of dietary fatty acids (saturation/n-6 and n-3/trans fatty acids, etc.) and lifestyle diseases (obesity, hyperlipidemia, diabetes, etc.), including the effects of gene polymorphisms.
  3. 3.Students will analyze the relationship between diet and anti-inflammation/antioxidation.

【Biological Sciences】

Biochemistry ： Prof. Hisanori Kato1) 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.

【Food Science and Culture】

Environmental Education ： Prof. Rie Imoto

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:

  1. 1.Study on food environment such as coordinating dining space
  2. 2.Theoretical study on relationship between dietary habit and living environmental, and study on educational contents and class practice application. Exploration of food environmental education including environmental ethics, legal system, economic systems, and culture from a viewpoint of education for sustainable development (ESD) in school education and social education.

Health Sciences Degree Programs

【Health Science】

Healthy Long-term health and longevity ： Prof. Shouji ShinkaiStudents 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.
Health Statistic ： Prof. Hiromitsu Ogata

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.

  1. 1.Research on statistical analysis using epidemiological data, public statistics, etc.
  2. 2.Research on the application of advanced statistical methods in the field of health sciences
  3. 3.Research on the development of methodologies for evaluating health risks in local communities
  4. 4.Study on statistical models for the integration of evidence in health sciences
Sports Methodology ： Prof. Yoshinori Kaneko
  1. 1.Research on development and evaluation of practical physical exercise methods for frailty prevention
  2. 2.Research on the utilization and effects of exercise equipment installed in city parks for health-improvement purposes
  3. 3.Research on multimedia development to support exercise guidance by citizen volunteer supporters

【Clinical Pathophysiology and Biochemistry】

Exercise and Pathophysiology ： Prof. Toshikazu YamashitaWe 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).

【Applied School Health Nursing】

Practical School Health Nursing ： Prof. Nobuko Endo
  1. 1.Research on various issues related to school health programs 
    〇 Research on mental and physical health issues of school children and students 
    〇 Research on emergency systems and triage under school management 
    〇 Research on support for school children and students of sexual minorities
  2. 2.Research on training of nursing teachers and improvement of their expertise 
    〇 Education in physical assessment and health assessment 
    〇 Emergency systems and first aid at schools 
    〇 Health instructions and health education provided by nursing teachers
  3. 3.Research on planning, operation, and evaluation of practical activities conducted by nursing teachers
Human Growth and Health ： Prof. Shigeho TanakaOn 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.