文書操作
| 科目名 | Topic Studies 1 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 thefood supply caused by the increase in manufacturedfood 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. * can write about and present information related tothe food supply |
| 授業の概要 |
This course is designed to help you become more aware of the hidden dangers in food ‘manufactured’ by producers and global companies and their increasing power over our diets and lifestyles. You are exposed 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 designed to influence and change our buying habits. We live in an age of food made through ever-advancing technologies, many of which we are not even aware. This course examines the hidden dangers in food ‘manufactured’ by global food companies and the increasing power they have over our diets and lifestyles. The course will consider data regarding what people choose to eat on a daily basis and learn how food labels and packaging are designed to influence and change our buying habits. Students will also consider the role of new technologies, the lack of public awareness of these, and potential dangers they pose to the global food supply. Course topics include labeling on food, food safety, obesity, and biotechnology. |
| 科目群/ベンチマーク | pt Int | ||
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| 授業の形態 |
Reading (5 pages at least), questions & answers, discussions, video viewing and writing assignments. In-class quizzes. Final Presentation, written summary & reflection of individual research, Reflection & response paper writing. |
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| 準備学習 |
You are mainly required (and not just recommended) to read (or quickly browse at least) 5 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. Writing assignments consist of at least four 'Reflection & Response' papers as well as one 'Summary of your own group research presentation'. The summary should have a reference page. If these are not turned in by the end of make-up exam period, you cannot pass the course. Details of above papers will be announced in the 1st class. Regular reading quizzes will be given in each class so you must do the pre-study reading beforehand. |
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| 教科書 |
Title : Not on the Label : What Really Goes into the Food on Your Plate Author : Felicity Lawrence (2013) Publisher : London: Penguin Books ISBN : 978-0-241-96782-9 |
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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 Title : Food, inc. : Mendel to Monsanto - the promises and perils of the biotech harvest Author : Peter Pringle (2003) Publisher : Simon & Schuster Paperbacks ISBN : 0-7432-6763-X or 0-7432-2611-9 Title : 水戦争ー水資源争奪の最終戦争が始まった Author : Akio Shibata Publisher : Kadokawa SS Communications ISBN : 978-4-8275-5019-1 Video: Our Daily Bread (DVD) Director: Nikolaus Geyhalter (2005) Distributor: Kinokuniya Shoten Video: Supersize Me (DVD) Director: Morgan Spurlock (2004) Distributor : Arts Alliance Amer |
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| 成績評価方法・基準 |
Evaluation is based on course work, participation, and papers: Class work & quizzes 40% (includes in-class work, homework, presentations, quizzes, discussions); Group research presentation 20% & written summary & reflection of research 10%; Reflection & response papers 30% (4 or more, see information about each of the courses). |
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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 | １時限 | PInt-5 | 2 |
