Department of Nutrition

Tenshi College's Department of Nutrition trains students to become registered dietitians who can provide thoughtful care and assume outstanding positions in clinical areas.

A solid curriculum focused on clinical areas.

　Recently, the roles of registered dietitians and our surrounding environments have changed dramatically. The Dietitian Law was partially revised in March of 2003 and it specifies that the practice of registered dietitians is as medical professionals. It further states, "The role of registered dietitians includes providing necessary nutritional guidance in the recuperation of the sick and illness."

　In accordance with this revision, Tenshi College's Department of Nutrition introduced a new curriculum in April of 2002. The new curriculum in clinical nutrition allows the students to concentrate on long-term off-campus practicums in hospitals and other institutions. These periods can considerably exceed the previously regulated limit by judicious arrangement of the choice of subjects. We have organized a system which integrates professional knowledge and skills while achieving sufficient practical experience both in quality and in quantity.

　Alumni from our Department of Nutrition have won wide recognition from society as nutritionists or registered dietitians who played important roles in clinical settings. Our students attain professional knowledge and skills, while at the same time acquiring the appropriate humanities through various activities in the college. Thus they can provide care in a considerate and sound manner. By learning in this environment and enhancing their abilities to pursue knowledge by themselves, our students are able to establish their own bedrocks as long-serving registered dietitians.

［The years required for completion］4 years
［Degree］Bachelor of Nutrition
［Qualification］Dietitian,and for the National Examination of Registered Dietitian
［The credits required for graduation］128 credits

subject list

●elective subjects

Special basic subjects

[Society, Environment, and Health]
Human Relations
Public Health
Health and Social Service Systems
Health Management
Public Health Practicum
●Life Span Development
●Introduction to Medical Care
●Stress and Health Care

[Human Structure, Function, and Disease]
Biochemistry
Anatomy and Physiology I- II
Exercise Physiology
Pathology
Microbiology
Fundamentals of Clinical Medicine
Biochemistry Laboratory I- II
Anatomy and Physiology Practicum
●Organic Chemistry

[Food and Health]
Food Science I- II
Food Preparation
Food Hygiene
Food Science Laboratory I- II
Food Preparation Practicum I- II
●Cookery Science
Food Hygiene Laboratory
Food-Microbiological Techniques
●Food Science III
●Dietary Environment
●Cultural Aspects of Foods
●Food Preparation Practicum III
●Experimental Cookery Science
●Food Science Laboratory III

Special subjects


[Basic Nutritional Science]
Basic Nutritional Science
Basic Nutritional Science Laboratory and Practicum

[Nutritional Science]
Nutritional Science I- III
Nutritional Science Practicum
●International Nutrition and Dietetics
●Immunology and Nutrition
●Sports Nutrition

[Nutritional Education]
Nutritional Education I- III
Nutritional Education Practicum
●Eating Behavior
●Seminar on Counseling

[Clinical Nutrition]
Clinical Nutrition I- II
Clinical Nutrition Management I- II
Clinical Nutrition Practicum I- II
Clinical Nutrition Management Practicum I

[Public Health Nutrition]
Public Health Nutrition I- II
Public Health Nutrition Practicum I
●Community Nutrition Process
●Seminar on Care and Nursing

[Foodservice Management]
Foodservice Management I- II
Foodservice Management Practicum I
●Foodservice
●Foodservice Practicum

[Integrated Seminar]
Integrated Seminar on
Nutritional Practicum I- II

[Integration]
Seminar on Diet throughout Life
●Reading English Literature
●Directed Individual Study

[External Practicum]
Clinical Nutrition Practicum III
Public Health Nutrition Practicum II
Foodservice Management Practicum II
●Clinical Nutrition Management Practicum II
●Foodservice Management Practicum III