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	2026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 2020/04 ～9999/04 共通 課題解決力と自己学修能力 2 2020/04 ～9999/04 共通 協働性とコミュニケーション能力 3 2020/04 ～9999/04 共通 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 students also will discuss with the overseas students online and participate in the field work of the related places in Wakayama prefecture. Besides, based on the fieldwork, students will make a video on the symbiosis and the harmony between foods, health situation and environment. 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 sheets, group activity sheets, and reports): 50% Participation in the class activities: 30 % Group activities: 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. Since there are many group activities, students are expected to actively participate in class activities. Additionally, we plan to conduct fieldwork on one Saturday between May and June, so please make every effort to participate. If students are unable to attend the fieldwork due to unavoidable circumstances, please make every effort to complete the alternative activities that will be assigned.
履修を推奨する関連科目 ／Related Courses	None
授業時間外学修（予習・復習等）の内容 ／students learning outside of the class, preparation and review are included	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	C41011E1011111B1
実務経験のある教員等による授業科目 ／Practical Experience	実践的教育 ／Practical Education 2. 該当する 実践的教育の内容 ／Contents Prof. Iida, who has the working experience in JICA, will introduce concrete cases, which he found during the work.

No.	回（日時） ／Time (date and time)	主題と位置付け ／Subjects and position in the whole course	学習方法と内容 ／Methods and contents	備考（担当） ／Notes
1	(1)	Orientation: To get to know each other	Self-introduction, understanding the purpose, contents and schedule of the course
2	(2)	Food culture	Group Discussion and presentation: typical foods in each home country
3	(3)	Health situation	Group Discussion and presentation: health situation in each home country
4	(4)	Environmental issues	Group Discussion and presentation: environmental issues in each home country
5	(5)	Fieldwork Preparation	Case Study on the mandarin orange orchard and soy sauce factory
6	(6)	Making the script of the video	Group work: prepare the scenario, script and storyboard for the video shooting of mandarin orange orchard and soy sauce factory
7	(7)	Fieldwork	Students will visit orange orchard and soy sauce factory in Arida and Yuasa.	One Saturday in the end of May or early June
8	(8)	Fieldwork	Students will visit orange orchard and soy sauce factory in Arida and Yuasa.	One Saturday in the end of May or early June
9	(9)	Preparation of the presentation	Group work: Preparation of the slides
10	(10)	Midterm presentation	Presentation on foods, health, and environment by the group	Planning to connect overseas students online
11	(11)	Comparative study	Group discussion and presentation: comparing the situation in each country, taking account the strong and weak points of each country.
12	(12)	Introduction of Planetary health and symbiosis	Understanding the Planetary health under the global climate change, and the idea of symbiosis in society as well as the environment, considering the harmony between food, health and environment. Making the additional scripts and storyboards.
13	(13)	Narration recording	Recording the narration according to the script.
14	(14)	Cocreating mutual beneficiary activities	Group discussion: the way how to create the mutual beneficiary activities by each group Editing the video.
15	(15)	Final presentation	Each group makes a presentation with the video, while other groups evaluate it.