Faculty of Nursing and Nutrition

Faculty of Nursing and Nutrition

Admission Policy
  The students of the Department of Nursing and Department of Nutrition are expected by society not only to acquire necessary knowledge in their field but also to pass the national exams and take employment in positions directly involved with human health. At base, this amounts to discharge of their social mission so that the people of Japan will be able to maintain wholesome and cultured living, as stipulated in Article 25 of the Japanese constitution. Besides imparting a wealth of scientific and specialized knowledge, it is the aim of the Faculty to encourage broad learning by its students and breed a rich humanity that will serve them in good stead in dealing with people of various ages and states of health.

Department of Nursing Science

  Through education grounded in the dignity of life and respect for human rights, the Department is to nurture abilities to practice nursing with an international perspective and in a manner integrating health, medical, and welfare services. Its mission is to produce personnel prepared for the nursing profession who can contribute, both autonomously and creatively, to the advancement of nursing science. It also pursues research in the field of nursing and health care science.

Department of Nutrition Science

  Aspiring to integration of dietary and health science based on life science, the Department engages in education and research tying together basic and applied nutrition science and health science. It aims to develop personnel who possess specialized knowledge and skills related to diet and health and are able to assist efforts to build a "healthy society" through contribution in diverse social fields.

Graduate School

Graduate School of Human Health Science

* Division of Nursing Science
* Division of Nutrition Science
  The School's mission is to produce personnel in categories such as the following.   - Expert professionals with a practical problem-solving capacity, who can serve as leaders in medical institutions and communities
  - Educators in facilities for the development of nurses and nutritionists, who can produce next-generation leaders in arrangements for preserving and promoting health
  - Researchers working in food product development or public research institutes, endowed with the latest knowledge and skills of technology development in the areas of health preservation/promotion and prevention of lifestyle diseases

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