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科目名 Theme Studies I  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 problems society faces today concerning food from different perspectives (globalization, corporate greed, technologies, religion and culture) and their influence on eating habits.
授業の概要 This course is designed to help students become more aware of the hidden dangers in food ‘manufactured’ by producers and global companies and their increasing 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 eat. Students 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 advancing technologies, many 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 include labeling on food, food safety and biotechnology.
科目群/ベンチマーク Int.
時間割   概要 宿題(予習・復習等)
1
  • Introduction to the course & Familiarisation. Introduction to the course & Familiarisation.
  • Reading of 'Introduction' (total 8 pages) of the textbook, "Not on the Label".
2
  • Discussion on 'Introduction' / Quiz Discussion on 'Introduction' / Quiz
  • Reading of p.1 〜 10 (Chapter 1: Chicken), Finding 2 discussion questions.
3
  • Discussion on 'Chapter 1: Chicken' / Quiz / Assignment (1) Due Discussion on 'Chapter 1: Chicken' / Quiz / Assignment (1) Due
  • Reading of p. 11 〜 20 (Chapter 1: Chicken), Finding 2 discussion questions.
4
  • Discussion / Quiz
  • Reading of p. 21 〜 28 (Chapter 1: Chicken), Finding 2 discussion questions.
5
  • Discussion / Large Quiz
  • Reading of p. 29 〜 38 (Chapter 2: Salad), Finding 2 discussion questions.
6
  • Discussion on 'Chapter 2: Salad' / Quiz / Assignment (2) Due
  • Reading of p. 39 〜 48 (Chapter 2: Salad), Finding 2 discussion questions.
7
  • Discussion / Quiz
  • Reading of p. 49 〜 58 (Chapter 2: Salad), Finding 2 discussion questions.
8
  • Group Research Presentation (1) / Discussion / Quiz
  • Reading of p. 59 〜 76 (Chapter 2: Salad), Finding 2 discussion questions.
9
  • Group Research Presentation (2) / Discussion / Large Quiz
  • Reading of p. 77 〜 84 (Chapter 3: Beans), Finding 2 discussion questions.
10
  • Group Research Presentation (3) / Discussion on 'Chapter 3: Beans' / Quiz
  • Reading of p. 85 〜 92 (Chapter 3: Beans), Finding 2 discussion questions.
11
  • Group Research Presentation (4) / Discussion / Quiz
  • Reading of p. 93 〜 101 (Chapter 3: Beans), Finding 2 discussion questions.
12
  • Group Research Presentation (5) / Discussion / Quiz / Assignment (3) Due
  • Reading of p. 102 〜 107 (Chapter 4: Bread), Finding 2 discussion questions.
13
  • Summary of Research Presentation & References due / Group Research Presentation (6) / Quiz
  • 　
14
  • In Class Final Exam
  • 　
準備学習 Students are mainly required (and not just recommended) to read about 10 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 other students in class. It is essential that each student participate in talk/discussion time so that the understanding of the main topic "Food and Technology" is deepened further, which can lead to more thorough research in Autumn Term. Writing assignments consist of at least two 'Response & Reflection' papers as well as one 'Summary of her 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, the student 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 students must do the pre-study reading beforehand.
教科書 Not on the Label : What Really Goes into the Food on Your Plate Author : Felicity Lawrence (2004) Publisher : London: Penguin Books ISBN : 0141015667
参考文献 Book: 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, Japan

成績評価方法・基準 Class work & quizzes … 40%, Group Research Presentation … 20%, Summary of Research Presentation & References … 10%, Reflection & Response papers … 30%
備考 Late assignments will be penalized. You must submit papers by due date to avoid this 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 春学期 火曜日 ３時限 I5 2