Prospective Students

1. Master's Programs

Nutrition Sciences Degree Programs

【Basic Nutrition Sciences】

Human Growth and Development Studies : Prof. Shigeho Tanaka

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.

Nutrition for the Elderly : Prof. Shouji Shinkai

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.

Basic Nutrition : Prof. Terue Kawabata

  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. 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. 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. Absorption and use of calcium and several other minerals by humans, from the perspective of experimental nutrition;
  3. Involvement of athletes with nutrition, through research and interventional studies; and
  4. Lifestyles and physical conditions in the growth stage, in a longitudinal and cross-sectional manner.

【Applied Nutrition Science】

Medical Nutrition : Prof. Keiko Honda

This course aims to study amounts of nutritive components, energy ratio, food form, and eating behaviors in nutritional and dietary therapy in patients with metabolic disorders and people with disabilities, standardization of idiomatic terms related to nutritional and dietary therapy and the development of guidelines for nutritional education to maintain and improve QOL, and outcomes and indicators of nutritional and dietary therapy.

Nutrition Management : Prof. Hiromi Ishida

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.

Nutrition Education : A/Prof. Fumi Hayashi

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.

Community Nutrition : Prof. Yukari Takemi

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.

Health Management at School : Prof. Nobuko Endo

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.

【Biological Science】

Molecular Nutrition : Prof. Akiko Fukushima

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.

Physiology : Prof. Masako Kimura

Skeletal muscle is a special tissue consisting of highly regular sequences of repetitions and is an excellent research material that can connect micro and macro perspectives in changes occurring in living organisms. Under the theme of “skeletal muscle,” this course aims at studying the relationship between “tissue water” and “muscle contraction and muscle structure” by artificially adding fluctuations to the water environment in tissues and using an electrophysiological method or medical imaging methods.

【Food Science and Culture】

Food Cultural Anthropology : A/Prof. Akiko Moriya

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.

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. Study on food environment such as coordinating dining space
  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 Usui

This course aims at studying chemical change of food components (sugars, amino acids, aromas, etc.) and functions of formed products. Focusing on experiments using analytical instruments and cultured cells, we will reveal an aspect of food components that has yet to be elucidated. The course will also pursue the development of new analytical indicators in food analysis. The research themes will be decide after consultation.

Food Material Development : A/Prof. Masataka Saito

Food-derived functional components are prepared to evaluate the effectiveness of each component as a food ingredient. To understand which specific food components show high functionalities in tissues, a comparative analysis with known food components is performed through evaluation using human cultured cells and metabolome data analysis in living tissues. At the same time efficient production methods are examined with the aim to clarify the mechanism of action (MOA). In cooperation with national research institutes and private companies, we also work on the development of food ingredients that can be applied to the improvement of food functionality and food quality control.

Food Functions : Prof. Toshihide Nishimura

This course aims at studying on the tastes and health functions of foodstuff. Specifically, focusing on the koku taste, which contributes to deliciousness, the course aim at identifying substances that contribute to the formation and enhancement of the koku taste of meat and meat products, butter, egg yolks, and other food ingredients, and understand their mechanisms. In addition, the course aims at elucidating the antioxidant and anti-stress effects of proteins and peptides contained in livestock derived foods through the analysis of substances and using genetically modified mice.
In addition, cultivate the ability to identify and solve problems, give presentations, and communicate, through research and a literature abstract. Students will cultivate the ability to identify and solve problems, give presentations, and communicate, through research and reading extracts from literature.

Food Preparation Science : A/Prof. Keiko Shibata

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.

Cookery& Dietary Life : Prof. Fumiko Konishi

  1. Study on rice flour bread.
    Effect of adding water-soluble dietary fibers on the physical property of rice flour bread.
  2. Verification of prophylactic effect of Mucuna pruriens on Alzheimer’s dementia.
    Other themes will be decided through discussion and studied.

Health Sciences Degree Programs

【Health Science】

Environmental Health : Prof. Ken Kawamura

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.

Community Health : Prof. Shouji Shinkai

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.

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. Research on statistical analysis using epidemiological data, clinical data, etc.
  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. Investigation on body image in different populations and its relationships with physique, behaviors, physical and mental health status as well as personality;
  2. Assessments on physical characteristics, dietary intakes and performance among athletes;
  3. Validation of anthropometric and body composition assessment tools in health screening;
  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. Research on development and evaluation of practical physical exercise methods for primary prevention of lifestyle-related diseases and frailty prevention
  2. Research on health promotion focusing on physical exercise carried out in parks in Japan and overseas
  3. Research on the relationship between continuous participation in sporting events and health

【Clinical Pathophysiology and Biochemistry】

Clinical Biochemistry : Prof. Naoko Ikoshi

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.

Molecular Biology : Prof. Akiko Fukushima

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.

Immunology : A/ Prof. Kenichi Ishibashi

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.

Exercise and Pathophysiology : Prof. Toshikazu Yamashita

This course aims to elucidate physiological mechanism of exercise in improving pathology and helping maintain and enhance health, particularly focusing on inflammation and hypersensitivity of the respiratory tract, the pathology of bronchial asthma. Since this mechanism may change by the presence or absence of other underlying diseases, the study will be conducted by using wide-ranging techniques, including experiments in model animals and humans.

Integrative Physiology Medical Science : A/Prof. Masako Kimura

Chemical reactions in the living body are carried out in a place filled with liquid called tissue water. This course will proceed with physiological and scientific research focusing on tissue water by using imaging techniques and methods that artificially cause occillation and fluctuations to environment through experiments on animals.

【Applied School Health Nursing】

School Health Nursing : Prof. Nobuko Endo

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.

Human Growth and Health : Prof. Shigeho Tanaka

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.

Pedagogy in Nursing : Prof. Kumiko Ohnuma

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.

Health Care Education : Prof. Shizu Nonaka

Instruction will be given to guide the research on the following themes, which are universal elements common to educational phenomena in the field of healthcare science.

  1. Research on educational methods in basic education and postgraduation education of healthcare science
  2. Research on development of practical skills in healthcare activities
  3. Research on health education in schools

2. Doctoral Programs

Nutrition Sciences Degree Programs

【Basic Nutrition Science】

Nutritional Physiology : Prof. Kazuhiro Uenishi

  1. Basic examination of dietary reference intakes centered on minerals. Calcium is also analyzed using stable isotopes.
  2. Relationship between milk/dairy products and health is analyzed through epidemiological and interventional studies.
  3. Relationship between sports and nutrition, mainly on anemia and stress fractures, will be reviewed and analyzed.
  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. Research on nutritional management using food management according to each life stage
  2. Research on nutritional management systems at specified food service facilities
  3. Research on food service management at specified food service facilities

Community Nutrition : Prof. Yukari Takemi

  1. Research on community nutrition activities, policy planning and evaluation
  2. Research on determining factors of human diet behaviors and support methods for behavioral change
  3. Research on the use of processed foods regarding the quality of nutritional balance in meals
  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. 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. 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. Students will analyze the relationship between diet and anti-inflammation/antioxidation.

【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. Study on food environment such as coordinating dining space
  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.

【Food Science】

Food Nutrition and Functions : Prof. Toshihide Nishimura

Students will develop doctoral dissertations on the research themes listed below.
Through research activities, students will develop capacity to identify problems and respective solutions as well as presentation and communication skills.

  1. Understanding on the formation and enhancement mechanism of the kokumi taste, which is a factor for rich tastes of foods
  2. Understanding on the functions and action mechanisms of meat protein-derived peptides, especially imidazole dipeptides

Culinary Functions of Food : Prof. Fumiko Konishi

The development of a teaching method using the theory of serving, and verification of its effectiveness.

Health Sciences Degree Programs

【Health Science】

Healthy Long-term health and longevity : Prof. Shouji Shinkai

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.

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. Research on statistical analysis using epidemiological data, public statistics, etc.
  2. Research on the application of advanced statistical methods in the field of health sciences
  3. Research on the development of methodologies for evaluating health risks in local communities
  4. Study on statistical models for the integration of evidence in health sciences

Sports Methodology : Prof. Yoshinori Kaneko

  1. Research on development and evaluation of practical physical exercise methods for frailty prevention
  2. Research on the utilization and effects of exercise equipment installed in city parks for health-improvement purposes
  3. Research on multimedia development to support exercise guidance by citizen volunteer supporters

【Clinical Pathophysiology and Biochemistry】

Exercise and Pathophysiology : Prof. Toshikazu Yamashita

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).

【Applied School Health Nursing】

Practical School Health Nursing : Prof. Nobuko Endo

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

Human Growth and Health : Prof. Shigeho Tanaka

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.