Food and Nutrition
This course aims to let students understand a wide range of knowledge about food and nutritional science. Particularly, emphasis is placed on the functional foods, palatability of foods, and effects of nutrients on health promotion and prevention of life style-related diseases. The knowledge should contribute to making a health strategy in any country of the world.
| theme | contents | etc. | |
|---|---|---|---|
| 1 | Introduction | Recalling the ancient Chinese thought, "Medicine and food share a common origin" and its relation to modern food science in Japan. | |
| 2 | Birth of the Concept "Functional Food" | Reviewing the significance of this newborn concept reported in "Nature" (1993) with the headline "Japan explores the boundary between food and medicine". | |
| 3 | Development of Functional Food Science | Overviewing the global development of this novel science and its application based on sophisticated biotechnology and bioindustry. | |
| 4 | Significance of Taste in Functional Food Science | Considering the importance of studying the physiology and molecular biology of taste, since sensory stimuli exert large effects on the functions of foods in the body. | |
| 5 | Palatability of Foods | What is palatability? Factors controlling palatability in both foods and humans: Modern trends of food linking in young people in Japan. | |
| 6 | Taste and Nutrition | Five basic tastes guiding selection and intake of foods. Role of 'umami' as a guide of protein: Role of sweet taste as a guide of carbohydrates: Taste linking and health. | |
| 7 | Essential Nutrients for Human Health | Overviewing essential nutrients (carbohydrates, lipids, proteins, vitamins and minerals) for human life and health. Their metabolism and interactions are also discussed. | |
| 8 | Potential Role of Non-nutrient Components | Discovering bioactive non-nutrients in common vegetables, fruits, soybean products and whole grains, and showing their ability to prevent life style-related diseases such as cancer, cardiovascular di | |
| 9 | Nutrients and Gene Expression | The explanations in a gene reflection based on the alteration of mineral metabolism caused by various nutritional statuses. How to carry out nutritional experiments using animal: focusing on gene exp | |
| 10 | Importance of Public Health Nutrition | Malnutrition and nutrient deficiency in the developing world, and obesity by over-intake in the developed countries caused a divergent problem in the world. Diseases caused by wrong eating habits and | |
| 11 | Nutritional Epidemiology | Methods for detection of risk (health hazards) among population are presented. Evaluation and monitoring of nutrient intake are discussed. | |
| 12 | Food Safety and Prevention of Life Style-related Diseases | Japanese experience several hazards caused by food contamination. Minamata disease (Hg), Itai-itai disease (Cd), Morinaga Milk (As) and recent topic of O?157 and prion disease were analyzed. Recent p | |
| 13 | Reserve | ||
| 14 | Reserve | ||
| 15 | Reserve |
