Graduate School of Health and Nutrition Science Health and Nutrition Science Major (Master's Program)

1. Diploma Policy

The Graduate School of Health and Nutrition Sciences awards a Master's degree in Health and Nutrition Sciences to students who have acquired the required credits in accordance with the course regulations, completed the required number of years of study, and are deemed to have acquired the following abilities.

• Students have acquired the necessary knowledge of health policies and medical systems for health and nutrition education, methods for assessing the physical and mental health of local residents, and specialized skills in social survey methods. (Knowledge and Skills)
• The course is designed to provide a thorough understanding of the food safety standards, the mechanisms for ensuring food safety, methods for testing causative substances, the knowledge required to carry out scientific evaluation and risk management, and the international standards for food hygiene. (Knowledge and Skills)
• Students will acquire advanced specialized knowledge and research skills related to food safety, and will have the ability to respond to advanced social systems and industrial structures. (Knowledge and Skills)
• Ability to accurately grasp social concerns regarding food safety, which is the basis of health. (Thinking, Judgment, Expression)
• By utilizing knowledge of food safety, students will be able to consider the prevalence of food allergies and various food poisonings among students at food service providers such as school lunches and food-related businesses. (Thinking, Judgment, Expression)
• Able to determine the most appropriate teaching method for each student based on their physical condition, lifestyle, and level of understanding of health knowledge, and to provide easy-to-understand explanations. (Thinking, Judgment, Expression)
• Students have acquired the ability to carry out research, compile research results into a paper, and present them (thinking, judgment, expression).
• Be able to take an interest in issues such as lifestyle-related diseases and health concerns associated with aging that local residents in Hokkaido face. (Interest, motivation, attitude)
• As highly specialized health education professionals, they have a sense of mission to propose policies that take into account the characteristics of the local area in medical and welfare facilities, health administrative agencies, educational institutions, etc. (Interest, motivation, attitude)

2. Curriculum Policy

The Graduate School of Health and Nutrition Science has established two fields, "Health and Nutrition Education" and "Food Safety" based on the educational philosophy and objectives of the Department of Health and Nutrition Science. This department organizes an educational curriculum for the acquisition of advanced and specialized knowledge and skills in health and nutrition science, as well as for conducting research.

1. Education content

   (knowledge/skills)

   1. In order to expose students to the diversity of health and nutrition science (nutrition, health and physical fitness science, food hygiene, biochemistry, molecular biology, etc.) across all graduate schools, "Special Lectures in Health and Nutrition Science" and "Public Health" will be offered.
   2. In the field of Health and Nutrition Education, in order to promote health and improve quality of life, food and nutrition are viewed as part of the whole of human life, from infants to the elderly, and students are provided with subjects related to comprehensive instruction and research in health and nutrition education, including physical activity and exercise, health and fitness and mental health, and nutritional management and instruction methods, to develop knowledge and skills.
   3. In the "Food Safety" field, students will understand the characteristics and functionality of food components and food allergies, and study the human body's response and metabolism to them. They will also develop knowledge and skills through courses on comprehensive instruction and research, such as food safety evaluation methods, food analysis techniques, and food hygiene instruction methods.

   (Thinking, Judgment, Expression)

   • In order to cultivate the ability to present the results of one's research, the courses "Presentation Techniques Exercises" and "Academic Paper Writing Methods" are offered.

   (Interest, enthusiasm, attitude)

   • In the subject groups of "Health and Nutrition Education" and "Food Safety," content is incorporated that fosters interest, motivation, and attitude in addition to knowledge and skills.
2. Education method
   • Lectures and practical courses are mostly small-group seminars, encouraging active participation by graduate students.
   • Master's thesis guidance is provided through small group or individual guidance, utilizing a thorough individual research system.
3. educational evaluation
   • Lectures and seminar courses will be assessed on the content of reports, discussion papers, exams, and presentations and discussions given during class time.
   • Master's theses are evaluated through a process involving multiple thesis supervisors and thesis examiners.

3. Student Admission Policy

Desired image of a student
The Graduate School of Health and Nutrition Sciences accepts students who are motivated to acquire advanced specialized knowledge and research techniques related to food safety management, or who are motivated to acquire the knowledge and skills necessary to work at the forefront of health education in hospitals and health centers, or as educators and researchers at universities that train dietitians.

(knowledge/skills)

• Those who have sufficient basic academic knowledge in health and nutrition science acquired at university.

(Thinking, Judgment, Expression)

• Someone who can logically consider and organize research plans and communicate them in an easy-to-understand manner.

(Interest, enthusiasm, attitude)

• Those who wish to acquire knowledge and skills in health education guidance and food safety management in the provision of school lunches and other meals in government, schools, hospitals, etc.
• Those who wish to work in research and development in the food industry and acquire practical knowledge and skills to be able to judge and resolve issues such as food quality and safety management from the consumer's perspective.
• Educators and researchers at universities that train dietitians, especially those who wish to acquire the knowledge and skills to instruct in experiments and practical training.