Enrollment capacity:200 students
The department develops registered dietitians who command extensive specialist knowledge, a broad perspective, and advanced skills that enable them to work as healthcare and dietary education experts helping people in a diverse range of social spheres achieve good health through food. Students are encouraged to use their basic registered dietitian studies as a foundation upon which to build. We expect them to imagine the type of dietitian they aspire to be and to make their own choices about which knowledge to extend and which techniques to improve. To enable them to make such choices, the department offers multiple professional courses as electives: Clinical Nutrition, Social Welfare Nutrition, Community Nutritional and Dietary Support, Sports Nutrition, Food Service Management, and Food Product Development. Students can also acquire Class 1 nutritional teacher’s licenses.
Enrollment capacity:100 students
The division offers four courses (Clinical Laboratory Technology, Home Economics Teaching, Health & Sports Nutrition, and Food Safety Management), aiming to go beyond conventional nutritionist studies in food and nutrition to develop new types of nutritionist who combine these conventional studies with additional studies in a specialist field.
The division cultivates highly skilled professionals who can fulfill the diverse needs of modern-day society. They include clinical laboratory technicians who can work as part of nutritional support teams in hospitals and clinics, home economics teachers who nurture independent members of society by teaching about food, health and sports nutritionists who help to improve health and fitness, and personnel responsible for food product development who help to maintain and enhance public health by managing food safety.
Enrollment capacity:50 students
The division cultivates empathetic school nurses who build on a basis of specialist knowledge in health science and nutritional science to equip themselves with practical and teaching skills, acquiring the expertise to deal with issues relating to children’s maintenance of physically and mentally healthy lifestyles. Students acquire Class 1 licenses to work in kindergartens; elementary, junior high, or high schools; or special needs schools. According to a report in 2008 by Japan’s Central Council for Education, from now on school nurses in educational settings will be required to play central roles in promoting health-related activities in schools and to act as coordinators. Accordingly, the division offers courses focused particularly on needs in schools and cultivates human resources who can meet expectations within educational settings. Students can also acquire licenses as health studies teachers (in junior high and high schools) or as nursing teachers (in high schools).
Enrollment capacity:87 students
The department nurtures all-round competence by offering a variety of electives that enhance expertise and field study options. From the third year, students take separate courses according to the workplaces they are targeting after graduation. These courses comprise Food Culture Research, Food Services, Food Presentation, Food Planning, and Culinary and Confectionary Professionals. The department also offers specialist subjects taken by all students, including Management and Food Coordination Basics, Specialized Culinary Skills, Design, and Food Culture Theory. It has structured a systematic curriculum comprising a variety of electives and ample practical study options to enable students to demonstrate an array of skills in diverse settings.