文書操作
| 科目名 | Topic Studies 2 Food & Technology |
|---|---|
| 担当教員 | 徳永 昌彦 |
| 授業の目的、または到達目標 |
To gain awareness of the underlying dangers in the food supply caused by the increase in manufactured food products and the growth of the global food manufacturing industry. Learning goals: * can understand the various underlying causes of food dangers we are facing * can research an area of interest in food in depth, write a research paper according to APA guidelines * can read 100 to 300 pages during the term and prepare for the in-class activities each week * can organize and perform a presentation based on the chosen topic in a group of 3 or 4 persons |
| 授業の概要 |
This course is designed to help you become more aware of the hidden dangers in food ‘manufactured’ by food producers and global companies and their increasing power over our diets and lifestyles. You will be introduced to the data and facts that influence and, to a great extent, determine what we choose to eat on a daily basis. You will learn how the labels on our food are carefully designed by the producers to influence and change our buying habits. We live in the age of food that is made through ever-advancing technologies, many of which we are not even aware. After reading the textbook and handouts and completing assignments you will be able to approach food more objectively with an increased awareness of emerging dangers in our fast-moving society. The course topics include labeling on food, food safety, obesity and biotechnology. |
| 科目群/ベンチマーク | PT-Adv. | ||
|---|---|---|---|
| 授業の形態 |
Reading (up to 20 pages each week), questions & answers, discussions, video viewing and writing assignments. In-class quizzes. Research paper writing. Final Presentation. |
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| 準備学習 |
You are mainly required (and not just recommended) to read 10 or more pages of assigned part of textbook each week before class. Be ready to answer key questions on the assigned chapters each week and have your own opinions or questions to share with the rest of the class for further discussions and writing. |
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| 教科書 |
Title : Not on the Label : What Really Goes into the Food on Your Plate Author : Felicity Lawrence (2004) Publisher : London: Penguin Books ISBN : 0141015667 |
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| 参考文献 |
Title : アミノ酸で１０歳若返る Author : Natasha Starffin (2003) Publisher : Koudansha ISBN : 978-4062721791 Title : 自殺する種子 : アグロバイオ企業が食を支配する Author : 安田節子 (2009) Publisher : Heibonsha Shinsho ISBN : 978-4582854695 Title : Food, Inc : how industrial food is making us sicker, fatter and poorer; and what you can do about it: a participant guide Author : Karl Weber (2009) Publisher : PublicAffairs ISBN : 978-1-58648-694-5 Title : Fast Food Nation: The Dark Side of the All-American Meal Author : Eric Schlosser (2005) Publisher : Perennial ISBN : 0141006870 Video: Our Daily Bread (DVD) Director: Nikolaus Geyhalter (2005) Distributor: Kinokuniya Shoten |
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| 成績評価方法・基準 |
Class work & quizzes ……… 50% Final Presentation ……… 10% Research Paper ……… 40% (summary … 5%, outline … 5%, rough draft … 10%, final paper … 20%). |
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| 備考 |
Late assignments will be penalized. You must submit papers by due date to avoid any penalty. |
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時間割
| 担当教員 | 開講学期 | 開講曜日 | 開講時限 | 履修クラス | 単位数 |
|---|---|---|---|---|---|
| 徳永 昌彦 | 春学期 | 火曜日 | ３時限 | PIntr4 | 2 |
| 徳永 昌彦 | 秋学期 | 金曜日 | ４時限 | PAdv-3 | 2 |
