Boasting traditions and achievements among the highest in Japan, the Division of Food and Nutrition trains dietitians who are equipped with assured confidence and practical ability in the area of food.
Students are able to practice at the University and other facilities specialized in cooking, including our sister school, Nakamura Culinary School.
Ten subjects are offered as practical work classes. From basic to applied cooking, students learn to prepare over 200 types of dishes over the course of two years.
Through lectures by dietitian graduates of the University, students deepen their understanding of the work of dietitians as specialists in human health and life.
The Department of Nutritional Sciences has a maximum 3rd-year transfer capacity of 20 students, with over 10 students per year transferring from the Division of Food and Nutrition. This program meets the aspirations of students to become registered dieticians. (Transfer to other departments is also possible.)
Practical experience as a dietitian following graduation enables eligibility to sit for the National Examination for Registered Dietitians. To strengthen cooperation with graduates and help more people play active roles as registered dietitians, we hold an examination preparatory course for graduates of the Division of Food and Nutrition. About 30 persons take the course every year, with the number of Division graduates who pass the examination exceeding the national average.
The Division of Food and Nutrition trains nutritionists who are able to contribute to health management matched to individual lifestyles in a graying society with a declining birthrate, through the acquisition of nutrition and cooking knowledge and skills that address every life stage. In addition, the Division fosters proactive, caring human resources equipped with sound sense and judgment as working adults, through the acquisition of wide-ranging education and ethics.
The Division seeks persons who are equipped with knowledge, skills, capabilities, sense of purpose, and ambition as follows, to develop dietitians who can play active roles in society.
The Division conducts classes that systematically organize liberal arts subjects, specialized subjects, etc. for the purpose of satisfying the educational content and number of credits prescribed by the Ministry of Health, Labor and Welfare and achieving the graduation certification and degree conferral policies of the University.
The Division awards an Associate degree (Food and Nutrition Sciences) to persons who have completed the prescribed course and who have acquired qualities and abilities as follows.