Diploma Policy
The Department of Food and Nutrition (Nutrition Major) aims to nurture professionals who can contribute to society in various fields as registered dietitians. Specifically, through a systematized curriculum, the department provides education to foster registered dietitians who are motivated to learn, possess specialized knowledge and skills, and contribute to the promotion of people's health and the prevention and treatment of disease through evidence-based nutrition management. To this end, the educational goal is to acquire the following abilities.
- DP 1. Students will be able to develop the knowledge and applied skills necessary to qualify as a registered dietitian and deploy them in accordance with the subject matter and objectives. [University DP 1, 2]
- DP2. Students will be able to identify issues related to nutrition management in daily life and provide logical insights based on correct knowledge. [University DP 1, 2]
- DP3. Students will have management and communication skills as a registered dietitian through group work in experiments, practical training and graduation research. [University DP 2, 3]
- DP4. Based on a basic understanding of the mechanisms of the human body, students will be able to recognize the significance of nutritional management required in clinical practice, demonstrate nutritional therapy practically using food, and acquire the ability to contribute to improving the quality of life (QOL) of people. [University DP 2, 3]
- DP 5. Students will have an international perspective and be able to acquire the ability to support a variety of social life by improving and maintaining the nutritional status of all people and promoting health and wellness, with an awareness of cooperation and collaboration with different fields of study. [University DP 3, 4]
- DP 6. Based on a rich sense of humanity and high ethical standards, students will be able to develop an awareness of their responsibilities as professionals who work on the maintenance and promotion of health and the treatment of disease, have a volition to participate proactively in society, and an attitude of continuing lifelong learning. [University DP2, 5]
Curriculum Policy
Curriculum and Methodology
The Department of Food and Nutrition (Nutrition Major) offers subjects based on the Dietitians Act so that students can obtain a dietitian license and be qualified to sit for the national registered dietitian examination. Each subject is divided into three major categories of "Food hygiene and food service management," "Clinical and welfare nutrition" and "Public nutrition, administration, and education." The first year is for introductory, the second year for basic, and the third year for advanced studies, while the fourth year is for applications. Students deepen their learning through lectures, seminars, experiments, practical training and field practice (“Clinical Nutrition and Public Health Practice”).
Active learning is conducted in all subjects through the active use of the learning management system (manaba) and Teams, thereby enabling students to acquire logical thinking, communication skills, and presentation skills.
Food hygiene and food service management
The department offers lectures and practical training subjects related to food and food service management, focusing on food science, cookery science, food hygiene and food service management.
Clinical and welfare nutrition
The department offers lectures and practical training subjects on the structure and functions of the human body and the origins of disease as the basis of nutrition management, clinical nutrition as its application, and nutrition education that leads to behavioral change.
Public nutrition, administration, and education
The department offers lectures and practical training subjects in which students learn about health-related systems and issues in society, environment and health, and which are further developed and applied to public nutrition. In addition, students can obtain a Class I teaching license (nutrition) by taking elective subjects.
Clinical nutrition and public health practice
After obtaining credits for "Food hygiene and food management" subjects, students develop and deepen their understanding of what they have learned on campus through “Clinical Nutrition and Public Health Practice I,” which consists of practical off-campus training at company cafeterias, schools, and other practical sites. Similarly, students deepen their understanding by applying what they have learned on campus through practical training at hospitals in “Clinical Nutrition and Public Health Practice II and III,” and at public health centers and other public health facilities in “Clinical Nutrition and Public Health Practice IV.” Before and after these practices, students conduct pre- and post-studies as comprehensive exercises to acquire practical skills based on evidence.
Graduation research
As the culmination of four years of study, students are required to work on graduation research. All students belong to a laboratory in the second semester of their third year, and they all submit their graduation theses and present their results at a presentation meeting.
Subjects for the achievement of learning outcomes
- DP 1. Food hygiene and food service management, Clinical and welfare nutrition, Public nutrition, administration and education, Clinical nutrition and public health practice, Graduation research
- DP 2. Food hygiene and food service management, Clinical and welfare nutrition, Public nutrition, administration and education, Clinical nutrition and public health practice, Graduation research
- DP 3. Food hygiene and food service management, Clinical and welfare nutrition, Public nutrition, administration and education, Clinical nutrition and public health practice, Graduation research
- DP 4. Clinical and welfare nutrition, Public nutrition, administration and education
- DP 5. Food hygiene and food service management, Clinical and welfare nutrition
- DP 6. Food hygiene and food service management, Clinical and welfare nutrition, Public nutrition, administration and education, Clinical nutrition and public health practice, Graduation research
Admission Policy
The Department of Food and Nutrition (Nutrition Major) is a department in which students study both basic and applied areas necessary for obtaining a registered dietitian license. The department aims to nurture people who can contribute to society by utilizing their specialized knowledge and skills to promote people's health and prevent and cure diseases.
The department seeks the following types of students.
The types of students the department is seeking
- Students who want to acquire the knowledge and applied skills necessary to become a registered dietitian.
- Students who are interested in learning about the human body and nutrition in depth.
- Students who want to identify nutrition-related issues independently and address them with correct knowledge.
- Students who want to contribute to society in various fields as a registered dietitian.
- Students who, as a registered dietitian, want to have an international perspective and work with professions in different fields to improve society.
Academic skills to be mastered by the high school level
- Basic knowledge of subjects taken in high school, especially chemistry, biology and mathematics
- Reading comprehension in English
- Basic ability to think logically
- Ability to organize their own thoughts and express them in a coherent and correct manner
- Ability to communicate and work collaboratively with others
Based on the following basic policy, an entrance examination is conducted to judge whether applicants have acquired the above academic skills.
- General entrance examination
In the general entrance examination, it will be judged whether applicants have acquired basic knowledge in the subjects required for each entrance examination category, taking into account their logical thinking and expressive abilities.
- General entrance examination (individual examination)
In a written examination, it will be judged whether applicants have acquired basic knowledge of (i) a Foreign Language (English) and (ii) one subject from Chemistry, Biology or Mathematics, also taking into account their logical thinking ability. - General entrance examination (using an external English examination)
The English external examination is used to judge whether applicants have a well-balanced and sufficient mastery of the four skills of English. In a written examination, it will also be judged whether applicants have acquired basic knowledge Chemistry, Biology or Mathematics, also taking into account their logical thinking ability. - General entrance examination (1st round examination (three-subject type or four-subject type) using the Common Test for University Admissions).
Using the results of the Common Test for University Admissions ((i) Japanese, (ii) a Foreign Language (English), (iii) Mathematics and (iv) Science), it will be judged whether applicants have acquired basic knowledge in each subject and logical thinking and expressive abilities. - General entrance examination (1st round examination (five-subject type) using the Common Test for University Admissions)
Using the results of the Common Test for University Admissions ((i) Japanese, (ii) a Foreign Language (English) , (iii) Mathematics and(iv)TWO subjects from Science, it will be judged whether applicants have acquired basic knowledge in each subject and logical thinking and expressive abilities.
- General entrance examination (individual examination)
- Comprehensive entrance examination
In the first round of the entrance examination, the applicant's efforts at high school, etc. Will be reviewed by using the application form to comprehensively judge the applicant's basic knowledge and skills, initiative and cooperative attitude that the applicant should have acquired by the end of high school, etc. Their independence and logical thinking and expressive abilities will be judged through a task common to all departments. In the second round, applicants will be evaluated on their basic knowledge related to a topic in an essay, communication skills as well as the ability to participate in discussions with others. Through the above review and examination, a comprehensive judgment will be made.
- Entrance examination by recommendation
Applicants recommended by the principal of a high school, etc. will be judged to have the basic academic skills that should have been acquired by the end of high school. In addition, through the review of application documents and an interview (oral examination), applicants' motivation for study and research, ability to express themselves, communication skills, and cooperativeness will be comprehensively judged.
- Entrance examination by recommendation (from Senior High School affiliated with JWU)
Eligible applicants must (i) be students recommended by the principal of a high school affiliated with Japan Women's University, (ii) have an understanding of the Admission policy of the Department of Food and (iii) have an interest in and desire to obtain a qualification as a registered dietitian. They will be comprehensively judged on their abilities to think logically, make judgements and express themselves, and to learn independently and cooperatively with a variety of people. - Entrance examination by recommendation (from designated schools/partner schools)
Applicants recommended by the principal of the high school designated by the department (designated school/partner school) will be comprehensively judged based on the application documents and oral examination. - Entrance examination by recommendation (general recommendation)
With regard to applicants recommended by the principal of a high school, their abilities to think logically, make judgements and express themselves, attitude to learn actively and collaboratively with diverse people, as well as basic knowledge related to a topic in an essay will be judged through the application documents and an oral examination. The submitted materials will also be reviewed to make a comprehensive judgment.
- Entrance examination by recommendation (from Senior High School affiliated with JWU)
- International students
Applicants will be judged on whether they have sufficient basic academic skills through the examination of three subjects (“Japan as a Foreign Language,” “Biology (Science)” and “Physics (Science)”) of Examination for Japanese University Admission (EJU). The application documents and oral examination will be used to judge their volition to study, initiative, Japanese language ability, ability to communicate and cooperate with others, and basic knowledge of English and science.
- Transfer and bachelor's admission
For those who have graduated from universities, junior colleges, and technical colleges (including prospective graduates), and those who are currently enrolled in other universities, a written examination on food science, cookery science and nutrition will be conducted to judge whether they have specialized knowledge equivalent to the second or third year of university study. Through application documents and an oral examination, applicants will be judged comprehensively based on their volition to study, initiative, ability to communicate and cooperate with others, and sufficient knowledge of English, chemistry and biology.
