Faculty of Health Sciences
Department of Health and Nutrition


The Department of Health and Nutrition trains students to become registered dietitians with the comprehensive knowledge about nutrition and basic skills of diet-management. We offer programs that make students capable of contributing to the promotion of health, the cure of diseases, rehabilitation and the improvement of quality of life (QOL) Furthermore collaborative education and research, both domestic and international, are in progress, and various certifications are obtainable depending on the qualification, which enables graduates to work in many fields relating to diet and nutrition.

Characteristics of the curriculum

Systematic curricula corresponding to all fields of health, medicine and social welfare are available.

Specialized subjects
  First Year Second Year Third Year Fourth Year
Lecture subjects Systems of Working and Living
Public Health
Introduction to Health Management
Social Welfare
Biochemistry I
Anatomy and Physiology I, II
Basic Medicine
Dietary Habits and Science
Food Science I, II
Cookery and Theory
Food Hygienics
Basic Nutritional Science
Biochemistry II
Exercise Physiology I, II
Clinical Medicine I
Food Processing
Applied Nutrition I, II
Nutrition Educational Methodology I
Clinical Nutrition I
Public Health Nutrition I
Food Service
Research Practicum
Clinical Psychology
Fitness and Training I
Statics in Nutritional Science
Applied Nutrition IV
Nutrition Educational Methodology II
Counseling Method
Clinical Medicine II, III
Clinical Nutrition II
Public Health Nutrition II
Food Service Management II Food Coordination
Seminar on Nutritional Sciences
Food Specialist
Food Marketing
Medical Management
Practice and laboratory subjects Experiments on Anatomy and Physiology I,II
Practice of Nutritional Science I
Practicum of health professions
Practicum of Cookery I, II
Experiments on Cookery
Experiments on Biochemistry
Experiments on Food Science
Experiments on Food Hygienics
Practicum of Food Processing
Practicum of Nutritional Science I, II
Menu Planning
Practicum of Nutrition Educational Methodology I
Fitness and Training
Practicum of Clinical Nutrition I
Practice of Nutrition Educational Methodology II
Practicum of Clinical Nutrition II
Practicum of Public Health Nutrition I
Practicum of Food Service Management I
Practicum of Clinical Nutrition III (Internship)
Practice of Public Health Nutrition II (Internship)
Food Service Management II (Internship)
Seminar on Clinical Nutrition Management
Emergency Resuscitation
Research Practicum
Research Practicum
Clinical Nutrition
  • Evaluation of the nutritional status of diabetic patients through measurements of their bodies and biochemical blood tests
  • Research of clinical data on chronic obstructive pulmonary disease patients
Public Health Nutrition
  • Influence of intervention on eating manners as well as health education of nursery school students and their guardians
Health and Nutritional Education
  • Effectiveness and problems of Japanese food guides based on health and nutritional education for elderly obese women
  • Effectiveness of "Lunch Box Day for elementary school students
  • Study on eating habits for children of Type 1 diabetes
  • The effects of breakfast omission on mood and mental concentration in school children
  • Observational study on nutritional education for school students who need special support
  • Study on salt reduction in male college students
Sports Nutrition
  • The relationship between the exercise done by sports major senior high school students and their nutrient intakes
  • Nutritional support for college soccer players in Niigata University of Health and Welfare
Food Sciences, Cookery, Taste Physiology
  • The change of mineral contents in the diet for CKD (Chronic Kidney Disease) patients during cooking
  • Examination of additional amount of thickening agent to various drinks
  • Degrees of sweetness in commercial sour liquids in healthy young adults
  • Daily changes in taste and texture of rice cookies
Exercise- and Nutrition-physiology
  • The effects of exercise and nutrition on glucose metabolism in skeletal muscles
  • The effects of exercise and nutrition on glucose metabolism in the brain
  • The mechanism of preventive effects of exercise against obesity

Qualifications and careers

Qualifications we aim for:
  • Qualification to take the national examination for registered dietitians
  • License of dietitians
  • License of Teacher of Nourishment, Class I
  • Qualification for food specialists
  • Qualification for supplement advisers
  • Medical institutions (hospitals etc.)
  • Public health centers (administrative institutions)
  • Facilities for health promotion
  • Health facilities for elderly persons who need health care
  • Research laboratories
  • Food companies
  • Universities
  • Elementary and junior high schools


  • Physics and chemical laboratory
  • Physiology laboratory
  • Precision instrument laboratory
  • Animal laboratory
  • Clinical nutrition practical room
  • Nutrition education and public nutrition practical room
  • Food service practical room
  • Food processing practical room
  • Cookery practical room

International Activities

Overseas training

To understand the current activities of dieticians in foreign countries, and to communicate with students in nutritional courses, overseas training projects are planned every second year. The overseas training program in California was conducted during the spring vacation in 2013. The training program consisted of visits to the nutritional department of Loma Linda University and nutrition-related facilities (Children Hospital, Toyota Motor Sales, Riverside Unified School District, Keiro Retirement Homes). The program focused on discussions with registered dieticians and nutrition-major college students. In the program, every student had planned his/her own investigation theme before departing from Japan and later conducted a survey in California. After returning to Japan, the results of the surveys were reported in the debriefing session.