11 Best Nutrition & Dietetics Bachelor's Degree Programs in Japan for 2024

Based on the knowledge and skills of dietitians, and by incorporating a wide range of cultures such as business and education, the ability to discover and solve various food-related problems, and the ability to create and propose "food that practices affluent living" Nourish. There are also abundant practical programs in collaboration with local communities and companies. After graduation, the field will expand not only to the dietitian field but also to the food business, coordinator, and education.

In the Department of Nutrition and Health Promotion, basic competence, including knowledge, skills, and attitudes, are cultivated so that students can cope with various specialized fields. Students learn nutrition and health management methods suitable for target populations. Students also develop the capability to connect the evidence-based science of nutrition with people's lives. This gives them the expertise to develop improvement plans for their client's actual diet and eating behavior, which allows them to put diet improvement activities into practice with a sense of ethics. Moreover, they cultivate capabilities as specialists of diet and health who can appropriately deal with social changes and the needs of different groups of people to make a positive contribution to society. The specialized areas of dietitians cover a wide range, such as medical care, welfare, dietary education, health promotion, and sports. Every dietitian’s work is carried out based on science and ethics.

Health and Nutrition I/II General Seminar in Nutritional Management Basic Chemistry Basic Biology Health Science Health Psychology Public Hygiene Social Welfare Anatomical Physiology I/II Nosography I/II Nutritional Biochemistry Experiments in Nutritional Biochemistry Biochemistry Biochemical Experiments Sports Physiology Practice in Exercise Physiology Exercise Testing and Prescription Food Studies Food Chemistry Experiments Basic Analysis Experiments Food Processing Practice in Food Processing Cooking Cooking Practice I/II/III Food Hygiene Practice in Food Hygiene Nutrition Science Nutritional Chemistry and Biochemistry Lab. Life Stage Nutrition Science/li> Practice in Life Stage Nutrition Nutritional Care Management Sports Nutrition Nutrition Education I/II/III Practice in Nutrition Education I/II Clinical Nutrition I/II/III Practice in Clinical Nutrition I/II Pharmacology Public Nutrition I/II Practice in Public Nutrition

We will acquire a variety of cultures and knowledge that are basic to health care professionals, and develop human resources who are warm and rich in humanity. We will develop human resources who have acquired comprehensive abilities such as specialized knowledge, skills, ways of thinking, and coping methods based on scientific grounds required for registered dietitians. We will foster human resources who have the ability to smoothly communicate with people with illnesses and children/students, understand and respect the way of life desired by the target people, and support them as a team in collaboration with multiple occupations. We will deepen our understanding of health care and welfare, and develop human resources who can continuously manage nutrition and food service-related services in the health, medical care, welfare, and education systems. Having the creativity to develop nutrition and dietary education academically while having an international perspective, it is possible to provide nutritional guidance to local people for the maintenance and promotion of health and the primary, secondary and tertiary prevention of diseases. We will develop human resources who can do it.

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 a nutritionist who combine these conventional studies with additional studies in a specialist field.

We have created a curriculum to acquire qualifications as nutritionists, food specialists and food scientists based on the 3 pillars of dietetics, nutrition science and cookery science. Students develop into outstanding resources able to contribute from day one in a variety of societal scenes as food professionals.

Students in the Nutrition Department aim to become managerial dieticians who have the three skills (coexistence, creative practice, and supporting skills) to support the realization of people's health and welfare based on a high degree of professionalism. With all the food-related problems these days, including food-related accidents and children's unbalanced diets, food professionals are increasingly needed to propose a safe and healthy dietary life and support the health of people and society from the aspect of food and nutrition. Against the background of these social needs, students can acquire solid specialized knowledge and practical skills, and will develop a comprehensive ability to become a managerial dietician who can "face the challenge to enhance human health and realize a healthy society through dietary life".

As society ages, the birth rate decreases, and many people are highly stressed, so how to sustain health is important for people of all ages and genders to understand. Students acquire the knowledge and skills necessary to promote the health of the mind and body while also working toward obtaining relevant accreditation.

The subject of Food Science is that everyday item of ‘food’. The food industry increasingly attracts attention for food safety and other issues, so our objective is to nurture individuals who can be active in this industry. For this purpose, using the latest technologies such as biotechnology, developments are made in the areas of food processing, storage, and distribution technologies. Furthermore, students gain an understanding of the safety and functionality of food and engage in learning and research related to the maintenance and promotion of health through food and on systems that supply safe and plentiful food. In order to obtain knowledge and learn about the technologies related to ‘food’, which involves various aspects such as manufacturing, processing, and distribution technologies and methods from the molecular level as well as nutrition and hygiene problems, students are involved in lectures and experiments, in addition to training at production plants and food-related companies.

At our university, which is located in the north, we learn, think, and practice what is necessary to interact with people living in the area, cultivate a feeling of compassion for others, and provide appropriate nursing with specialized knowledge and skills. There are students who are. It's lively and you can feel the heat. After enrolling, they learned specialized knowledge and nursing skills, cultivated practical skills through on-the-job training, had the ability to think about team medical care and multidisciplinary collaboration, and completed four years of basic nursing education, and the students were newcomers. As a nurse, I will take the next step. Then, you will start thinking about your own career development, such as how to get the profession you aimed for and how to work further.

The only professional who can completely correct the process from ingestion to metabolism, lay the foundation for disease treatment / prevention and health maintenance in the body, and have a healthy life expectancy, and the nutrition profession is a vocation. Therefore, I hope that all the students who are aiming for this path will do their best with great pride and spirit. To that end, all the faculty members are united and promise to thoroughly and rigorously train and support you to become human resources with the highest level of ability.