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Aya Kagawa and her husband Shozo had a purpose - to rid the country of illness by applying healthy eating practices. As physicians at the University of Tokyo, Aya and Shozo were involved in research into the disease beriberi. While researching cooking rice methods, Aya came up with the idea of using whole rice, rice with the embryo still attached. This is what Aya and Shozo strove for - the promotion of good health through nutrition. This was the founding idea behind today's Kagawa Education Institute of Nutrition. This dual approach to nutrition enables our students to examine their chosen fields of study from both a theoretical and a practical perspective. Our graduates are armed with unique knowledge and skills that enable them to take leadership positions in health policymaking, cultivate new food cultures, and invigorate creative food industries. They can contribute in all areas relating to food, health, and nutrition and provide valuable services to their communities. In its efforts towards excellence in the fields of nutrition, food, and health, Kagawa maintains close links with various organizations within Japan in these fields and educational institutions and organizations in other countries. As part of its ongoing efforts in education aimed at improvements in health through nutrition, Kagawa pursues the following in addition to its regular courses. Kagawa offers lectures aimed at local communities and the general public, lectures on diet and nutrition aimed primarily at schools, and nutritional guidance to those interested in improving their daily diet. Two educational programs authorized by the Ministry of Education, Culture, Sports, Science, and Technology are offered: correspondence courses on preparing food for a well-balanced diet contributing to good health and cooking proficiency tests to assess cooking skills levels. KNU publishes a monthly magazine Eiyo to Ryori (Nutrition and Cookery), and a range of books and distributes articles on staff health management for inclusion in corporate in-house magazines. Taiyo to Ryori celebrated its 70th anniversary in 2005. The Kagawa Education Institute of Nutrition is dedicated to developing an international understanding of food and nutrition sciences and fostering an international awareness in both students and teachers. To facilitate this objective, the Institute provides students with a range of opportunities to experience foreign cultures first-hand. Short study tours abroad focus on food and nutrition as well as language learning. Also, members of the teaching staff are encouraged to participate in overseas visiting programs. The establishment of an academic office in Perth, Western Australia, and links with Curtin University, the University of Western Australia, and Edith Cowan University provide teachers with many opportunities to share their knowledge and learn from others in the profession.- Aya Kagawa and her husband Shozo had a purpose - to rid the country of illness by applying healthy eating practices. As physicians at the University of Tokyo, Aya and Shozo were involved in research into the disease beriberi. While researching cooking rice methods, Aya came up with the idea of using whole rice, rice with the embryo still attached. This is what Aya and Shozo strove for - the promotion of good health through nutrition. This was the founding idea behind today's Kagawa Education Institute of Nutrition. This dual approach to nutrition enables our students to examine their chosen fields of study from both a theoretical and a practical perspective. Our graduates are armed with unique knowledge and skills that enable them to take leadership positions in health policymaking, cultivate new food cultures, and invigorate creative food industries. They can contribute in all areas relating to food, health, and nutrition and provide valuable services to their communities. In its efforts towards excellence in the fields of nutrition, food, and health, Kagawa maintains close links with various organizations within Japan in these fields and educational institutions and organizations in other countries. As part of its ongoing efforts in education aimed at improvements in health through nutrition, Kagawa pursues the following in addition to its regular courses. Kagawa offers lectures aimed at local communities and the general public, lectures on diet and nutrition aimed primarily at schools, and nutritional guidance to those interested in improving their daily diet. Two educational programs authorized by the Ministry of Education, Culture, Sports, Science, and Technology are offered: correspondence courses on preparing food for a well-balanced diet contributing to good health and cooking proficiency tests to assess cooking skills levels. KNU publishes a monthly magazine Eiyo to Ryori (Nutrition and Cookery), and a range of books and distributes articles on staff health management for inclusion in corporate in-house magazines. Taiyo to Ryori celebrated its 70th anniversary in 2005. The Kagawa Education Institute of Nutrition is dedicated to developing an international understanding of food and nutrition sciences and fostering an international awareness in both students and teachers. To facilitate this objective, the Institute provides students with a range of opportunities to experience foreign cultures first-hand. Short study tours abroad focus on food and nutrition as well as language learning. Also, members of the teaching staff are encouraged to participate in overseas visiting programs. The establishment of an academic office in Perth, Western Australia, and links with Curtin University, the University of Western Australia, and Edith Cowan University provide teachers with many opportunities to share their knowledge and learn from others in the profession. View full university
