文書操作
| 科目名 | Supervised Reading & Research II-2 Food & Technology |
|---|---|
| 担当教員 | 徳永 昌彦 |
| 授業の目的、または到達目標 |
To explore the hidden problems we face today concerning food; examined from the different perspectives such as globalization， corporate greed， ever-advancing technologies being used， and religion and culture that influence our eating habits. |
| 授業の概要 |
This course is designed to help students become more aware of the hidden danger mainly in food ‘manufactured’ by producers and global companies that are increasing their power over our eating habits and lifestyles. Students are exposed to the data and facts that influence and， to a great extent， determine what we ear. Students will learn how the labels on our food are carefully designed by the producers to deceive us in what we choose to buy. We live in the age of food that is made through advancing technologies of which we are not even aware. After reading chosen textbooks and handouts and completing assignments students will be able to approach food more objectively with an increased awareness of emerging dangers in our fast-moving society. The course topics range from labeling on food， food safety and biotechnology. |
| 科目群/ベンチマーク | Adv. | ||
|---|---|---|---|
| 授業の形態 |
Lectures， discussions， listening， assignments， research paper. |
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| 準備学習 |
Class Work: Students are required to read about 20pages of assigned materials per week before each class. Be ready to answer questions about the reading in class and to participate in discussions positively. Assignments related to the topics are also given from time to time that are required to be handed in by the following class. Regular attendance is required and expected. Students who miss a class are responsible for finding out what work was done and what homework is due. Students will also work on a final presentation based on one of the topics studied during the semester. Research Paper: To successfully complete the course， all students must submit a 5-page research paper. The paper is completed in three stages: Introduction & Outline and works cited; the first draft and the final draft. If students do not turn in the paper， they cannot pass the course. |
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| 教科書 |
Not on the Label : What Really Goes into the Food on Your Plate Author : Felicity Lawrence (2004) Publisher : London: Penguin BooksISBN : 978-0141015668 |
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| 参考文献 |
(Although you do not need to buy or borrow the following books， if you do， you will be able to broaden your background knowledge about more technological/political aspects of food.) 1 Fast Food Nation : The Dark Side of the All-American Meal Author : Eric Schlosser (2005) Publisher : Perennial ISBN : 978-0060838584 2 Safe Food : bacteria， biotechnology， and bioterrorism Author : Marion Nestle (2003) Publisher : University of California PressISBN : 978-0520242234 3 What to Eat : Author : Marion Nestle (2007) Publisher : North Point PressISBN : 978-0865477384 |
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| 成績評価方法・基準 |
Homework and Class Work (Quizzes， etc)30% Assignments40% - 1 Summary， 1 video report and Outline/Introduction/Works cited - 5% Rough draft - 10% Final paper - 25% In-Class Final exam & discussion30% Late assignments and papers will be penalized. You must submit papers by each deadline to avoid this 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 | 秋学期 | 火曜日 | １時限 | Adv-2 | 2 |
| 徳永 昌彦 | 秋学期 | 火曜日 | ２時限 | Adv-2 | 2 |
