Meal Service Training
Students provide meals to groups of people on-site as part of their training. Additionally, they also cultivate the following skills: calculating daily intake needs, menu planning, cooking in large quantities, management of ingredients, kitchen management, hygiene management, office management, kitchen waste management, tasting surveys and other skills for meal service operation. Training includes one group of 5 to 6 students providing 100 meals for students and faculty. Each group takes turn being in charge of the following areas: evaluation and analysis, setting up tasting facilities, washing dishes, cooking, sanitation management, training preparation for the following week and menu analysis.
In the Biochemistry Laboratory course, in order to gain a deeper understanding of the concepts learned in biochemistry courses, we do experiments related to living functions, nutrient stability, and interpreting results of fixed-quantity biological component analyses. The picture above is of an experiment related to living functions in which students use the basic five tastes (sweetness, saltiness, acidity, bitterness and umami) to analyze tasting thresholds, how tastes are sensed when mixed together and other phenomena related to taste.
Anatomy and Histology Laboratory
In this laboratory course we learn about the structure and function of organisms, including humans. For example, the liver has a deep connection with nutrition and works continuously for the health of an organism. If you examine it under a microscope, the beauty of the cell’s arrangement is amazing. You’ll observe various internal organs with the naked eye, microscopes, and even electron microscopes! By the end of this course, you’ll have created your own original textbook of Anatomy and Histology. It’s a lot of fun.
Performing a precise nutritional evaluation, and designing a meal plan based on the results, forms the basis of practice in nutritional management. The goal of this course is for students to acquire the fundamental skills and knowledge needed to understand the significance and purpose of nutritional management, as well as conducting nutritional management as a nutritionist. Based on the physical state and lifestyle conditions of the target person (or group), which foods and how much of them should be consumed? How should the foods be prepared? We study dietary intake and body composition, evaluation of eating functions, how to calculate nutritional requirements and how to design menus in this course.