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科目名 Theme Studies  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.
* can write about and present information related to the food supply"
授業の概要 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 ENG2002（715生以前）・ Foundation, Standard,レベル必修ENG2510（716生以降）
授業の形態 Reading (around 5 ~ 10 pages each week), questions & answers, discussions, video viewing and writing assignments. In-class quizzes. Research paper writing.
時間割   概要 宿題(予習・復習等)
1
  • Introduction to the course & Familiarisation
  • Reading of 'Introduction' (total 7 pages) of the textbook, "Not on the Label".
2
  • Discussion and Summary writing of 'Introduction' / Quiz / Audio Visual Materials Reading of 'Chapter 2: Chicken'
  • Reading of p.53 - 81 (Chapter 2: Chicken), Summary writing & Finding 2 discussion questions.
3
  • Discussion on 'Chapter 2: Chicken' / Quiz / Assignment (1) Due
  • Reading of p.53 - 81 (Chapter 2: Chicken).
4
  • Discussion on 'Chapter 3': 'Salad'/ Quiz / Audio Visual Materials
  • Reading of p. 82 - 134 (Chapter 3: Salad). Finding 2 discussion questions.
5
  • Discussion on 'Chapter 3': 'Salad'/ Quiz / Audio Visual Materials & Writing Training (1)
  • Reading of p. 82 - 134 (Chapter 3: Salad).
6
  • Discussion on 'Chapter 4: Beans and Asparagus' / Quiz / Assignment (2) Due
  • Reading of p. 135 - 168 (Chapter 4: Beans and Asparagus).
7
  • Discussion on 'Chapter 4: Beans and Asparagus'/ Quiz / Audio Visual Materials
  • Reading of p. 135 - 168 (Chapter 4: Beans and Asparagus).
8
  • Discussion on 'Chapter 5: Bread' / Quiz / Assignment (3) Due
  • Reading of p. 169 - 201 (Chapter 5: Bread). Finding 2 discussion questions.
9
  • Group Research Presentation Exercise (1) / Discussion on 'Chapter 5: Bread'/ Quiz
  • Reading of p. 169 - 201 (Chapter 5: Bread).
10
  • Discussion on 'Chapter 5: Bread'/ Quiz
  • Reading of p. 169 - 201 (Chapter 5: Bread).
11
  • Group Research Presentation Exercise (2) / Discussion on Chapter 6: 'Apples and Bananas' / Quiz / Audio Visual Materials
  • Reading of p. 202 - 237 (Chapter 6: Apples and Bananas), Finding 2 discussion questions.
12
  • Discussion on Chapter 6: 'Apples and Bananas'/ Quiz / Assignment (4) Due
  • Reading of p. 202 - 237 (Chapter 6: Apples and Bananas).
13
  • Group Research Presentation Exercise (3) / Discussion on Chapter 6: 'Apples and Bananas'
  • Reading of p. 202 - 237 (Chapter 6: Apples and Bananas) or Selection of preferred reading part
14
  • Review Quizzes / Group Research Presentation (1)
  • Review Quizzes / Group Research Presentation (1)
15
  • Course Review / Summary & Reflection of Research due / Group Research Presentation (2)
  • Late submission of all assignment is due. / Group Research Presentation (2)
準備学習 You are mainly required (and not just recommended) to read about 10 or more pages of assigned part of textbook every week before each class. Be ready to answer some questions about the readings and have your own opinions/questions to share with your classmates. It is essential that each of you participate in talk/discussion time so that the understanding of the main topic "Food and Technology" will be deepened further. Writing assignments consist of four 'Response & Reflection' papers as well as one 'Summary of your own group research presentation'. The summary should have a reference page. 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.
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
参考文献
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
成績評価方法・基準 Class work & quizzes ……… 40%,
Group Research Presentations ……… 20%,
Written Summary and reflection of Research ……… 10%,
Reflection & Response papers ……… 30% (4 times, APA citation)
関連リンク http://www.wilmina.ac.jp
備考 Late assignments will be penalized. You must submit papers by due date to avoid any penalty.

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 秋学期 金曜日 １時限 t 2