シラバス参照

基本情報/Basic Information

遠隔授業（授業回数全体の半分以上）の場合は、科目名の先頭に◆が付加されています（2023年度以降）

開講科目名
／Course

Comparative Food Culture and Environment／Comparative Food Culture and Environment

時間割コード
／Course Code

R1001130_G1

開講所属
／Course Offered by

共通／

ターム・学期
／Term・Semester

2025年度／Academic Year　　第1クォーター／1Q

曜限
／Day, Period

水／Wed　4

開講区分
／Semester offered

前期／the former term

単位数
／Credits

2.0

学年
／Year

1,2,3,4

主担当教員
／Main Instructor

飯田　次郎

授業形態
／Lecture Form

講義・演習

教室
／Classroom

東１号館Ｅ１-２０９／E1-209

開講形態
／Course Format

ディプロマポリシー情報
／Diploma Policy

要件年度／Required Year	要件所属／Course Name	ディプロマポリシー／Diploma Policy	DP値／DP Point
2020/04 ～9999/04	共通	幅広い教養と分野横断的な学力	1
		課題解決力と自己学修能力	2
		協働性とコミュニケーション能力	3
		地域への関心と国際的視点	4

担当教員情報/Instructor Information

教員名／Instructor	教員所属名／Affiliation
飯田　次郎	大学共通

授業の概要・ねらい／Course Aims	In this course students will understand the importance of the symbiosis from the global perspective, including the global climate change. Students from a wide range of countries will show and tell their typical foods, health situation, and environment in their own country. Then, they will compare the situation each other, and consider the relationship between foods, health and environment, and discuss the strengths and challenges to cocreate the mutual-beneficial activities. The course will be Instructed by Jiro Iida, who has the working experiences in JICA (Japan International Cooperation Agency).
到達目標／Course Objectives	By the end of this course, students are expected to: - Understand the importance of the symbiosis under the global climate change in each country - Explain the foods, health situation, and environment in each own country - Comparing the situation among the countries, explain the strengths and challenges of the traditional foods, health situation and environment in each country. - Acquire communication, collaboration, and presentation skills as well as the way of cocreation
成績評価の方法・基準／Grading Policies/Criteria	Submission of task (questionnaires, reflection sheet, group activity sheet, education materials): 50% Participation in class discussions: 30 % Group Presentation: 20 %
教科書／Textbook	Textbook will not be used.
参考書・参考文献／Reference Book	Reference list will be provided in class.
履修上の注意・メッセージ／Notice for Students	Both international and Japanese students who are interested in the harmony between foods, health and environment issues are welcomed. The course will be conducted in English (group discussion, group presentation, assignments). The most important thing is a positive attitude to communicate with students of diverse backgrounds, rather than English proficiency.
履修する上で必要な事項／Prerequisite	Since there are many group activities, students are expected to actively participate in class works. Students are required to submit their group activity sheet via Padlet (online post board). Students are required to download the lecture materials from Moodle before the class starts, or bring their laptop computer to access lecture materials during the class.
履修を推奨する関連科目／Related Courses	None
授業時間外学修についての指示／Instructions for studying outside class hours	Students are required to study the topics related to foods, health and environment in their own country for each group discussion.
その他連絡事項／Other messages	This course is facilitated by Prof. IIDA Jiro, Project Professor of Center for Japanology Studies, who is seconded from Japan International Cooperation Agency (JICA).
授業理解を深める方法／How to deepen your understanding of classes	[Active Learning Guideline] ③　⑥　⑧　⑨　⑩
オフィスアワー／Office Hours	From 10:00 am-12:00 noon on Tuesday and Wednesday In the laboratory of Prof. Iida (Southern side room No. 209, East Building No.3) I would like to suggest students reserving the time and date of the meeting in advance, as the meeting might be overlapped by the other students, or I will be out of the room for urgent matters.
科目ナンバリング／Course Numbering
実務経験／Practical Experience	有

No.	回（日時）／Time (date and time)	主題と位置付け／Subjects and instructor's position	学習方法と内容／Methods and contents
1	(1) April 16th	Orientation: To get to know each other	Self-introduction, understanding the purpose, contents and schedule of the course
2	(2) April 23rd	Food culture	Group Discussion and presentation: typical foods in each home country
3	(3) April 30th	Health situation	Group Discussion and presentation: health situation in each home country
4	(4) May 7th	Environmental issues	Group Discussion and presentation: environmental issues in each home country
5	(5) May 14th	Comparative study	Group Discussion and presentation: compare the situation in each country, considering the strength and challenges in each country
6	(6) May 21st	Relationship between food, health and environment	Group Discussion and presentation: considering the relationship between food, health and environment
7	(7) May 28th	Planetary health	Inrtoducing the idea of Planetary health under the global climate change, and Group Discussion on the issue
8	(8) June 4th	making an Action Plan	Group Discussion: the way how to cope with the situation in a harmonized way, considering the strong points and challenges in each country
9	(9) June 11th	Midterm presentation	Presentation on the tentative action plan by the group, and evaluation by each other
10	(10) June 18th	Symbiosis and review of the plan	Introducing the idea of symbiosis in society as well as the environment, Group Discussion on the isuue
11	(11) June 25th	Cocreating mutual beneficiary activities	Group discussion: the way how to create the mutual beneficiary activities by each group
12	(12) July 2nd	Preparation of the presetation (1)	Group work: making the scenario of the presentation and slides.
13	(13) July 9th	Preparation of the presetation (2)	Group work: continuing to make slides, brushing them up, reflecting the comments from others
14	(14) July 16th	Preparation of the presetation (3)	Preparing the program of final presentation: sharing roles, making a scenario of the session and and reheasal
15	(15) July 30th	Final presentation	Presentation: each group makes a presentation, while other groups evaluate it. Planning to connect with abroad online.

授業の概要・ねらい／Course Aims	In this course students will understand the importance of the symbiosis from the global perspective, including the global climate change. Students from a wide range of countries will show and tell their typical foods, health situation, and environment in their own country. Then, they will compare the situation each other, and consider the relationship between foods, health and environment, and discuss the strengths and challenges to cocreate the mutual-beneficial activities. The course will be Instructed by Jiro Iida, who has the working experiences in JICA (Japan International Cooperation Agency).
到達目標／Course Objectives	By the end of this course, students are expected to: - Understand the importance of the symbiosis under the global climate change in each country - Explain the foods, health situation, and environment in each own country - Comparing the situation among the countries, explain the strengths and challenges of the traditional foods, health situation and environment in each country. - Acquire communication, collaboration, and presentation skills as well as the way of cocreation
成績評価の方法・基準／Grading Policies/Criteria	Submission of task (questionnaires, reflection sheet, group activity sheet, education materials): 50% Participation in class discussions: 30 % Group Presentation: 20 %
教科書／Textbook	Textbook will not be used.
参考書・参考文献／Reference Book	Reference list will be provided in class.
履修上の注意・メッセージ／Notice for Students	Both international and Japanese students who are interested in the harmony between foods, health and environment issues are welcomed. The course will be conducted in English (group discussion, group presentation, assignments). The most important thing is a positive attitude to communicate with students of diverse backgrounds, rather than English proficiency.
履修する上で必要な事項／Prerequisite	Since there are many group activities, students are expected to actively participate in class works. Students are required to submit their group activity sheet via Padlet (online post board). Students are required to download the lecture materials from Moodle before the class starts, or bring their laptop computer to access lecture materials during the class.
履修を推奨する関連科目／Related Courses	None
授業時間外学修についての指示／Instructions for studying outside class hours	Students are required to study the topics related to foods, health and environment in their own country for each group discussion.
その他連絡事項／Other messages	This course is facilitated by Prof. IIDA Jiro, Project Professor of Center for Japanology Studies, who is seconded from Japan International Cooperation Agency (JICA).
授業理解を深める方法／How to deepen your understanding of classes	[Active Learning Guideline] ③　⑥　⑧　⑨　⑩
オフィスアワー／Office Hours	From 10:00 am-12:00 noon on Tuesday and Wednesday In the laboratory of Prof. Iida (Southern side room No. 209, East Building No.3) I would like to suggest students reserving the time and date of the meeting in advance, as the meeting might be overlapped by the other students, or I will be out of the room for urgent matters.
科目ナンバリング／Course Numbering
実務経験／Practical Experience	有

授業情報／Class Information

基本情報/Basic Information

担当教員情報/Instructor Information