It can be used in a variety of situations.
Training new registered dietitians
Food safety is essential to our lives.
Health consciousness has never been higher.
As a result, it has attracted attention and expectations.
Specialists in food and healthI am a registered dietitian.
In addition to cooking, hospitals, clinics, welfare facilities,
The knowledge and skills of registered dietitians are used in a variety of fields, including food manufacturers, government agencies, medicine, education, and business.
It is required.
Otemae University responds to these social needs by:
Contributing to society in every situation
The aim is to train as a registered dietitian.
- 取得できる免許と資格
- Nutritionist license
- 管理栄養士（国家資格受験資格）
- 栄養教諭一種免許状（選択者のみ）
- 食品衛生管理者（任用資格）
- 食品衛生監視員（任用資格）
- Target qualifications
- NR/Supplement Advisor
- Registered salesperson (pharmaceutical sales)
- Food Specialist
- 公認スポーツ栄養士※
- 健康運動指導士※※卒業後に講習会を受講し、
認定試験に合格する必要があります。
We have put together a practical curriculum centered on practical training, experiments, and on-site training. By covering all areas related to nutrition management, such as school lunch business management, culinary science, and nutrition, we are focusing on training registered dietitians who can immediately contribute in a variety of fields while aiming to pass the national exam.
Teachers and Research Associate who are certified dietitians act as TAs (teaching advisors) and provide thorough guidance up until the national exam. With a complete support system, we aim to increase students' motivation to study and ensure that "everyone takes the exam and passes."
In an advanced information society
Developing human resources to handle the situation
In an advanced information society
Developing human resources to handle the situation
The information society is rapidly advancing. Our school supports students in adapting to the highly information-oriented society and acquiring the ability to utilize information technology through paperless lecture materials and the use of nutritional value calculation tools.
Humanities majors are also welcome!
A curriculum that teaches you from the basics
Through a wide range of practical training and experimental classes, students acquire skills that will be immediately useful in the field.
In the first year, students will broaden their knowledge and acquire general knowledge through subjects outside their major, such as psychology and English.
From the third year, the new "Mirai Step Program" will be established with a focus on career paths.
You will further develop your practical skills and expertise for the future.
Before enrollment
- Pre-enrollment support
- Students are given assignments in basic level "mathematics, chemistry, and biology" that are necessary for taking specialized subjects, and are asked to study them on their own. After enrollment, a confirmation test is conducted, and students who are lacking in ability are given the opportunity to receive individual guidance at Learning Support Center.
栄養管理の今を知り、管理栄養士が果たす役割を理解することからスタート。業務に必要な基礎を学びます。早期から実技の授業を導入するカリキュラムも本学部の特徴です。
Learn about the work of a registered dietitian through personal experiences.
In order to learn about the various jobs of registered dietitians, we explain the different job content and roles at each workplace. We guide students to concretely imagine what their ideal role would be. We also conduct experiments and cooking classes from an early stage. Furthermore, we have a special curriculum for students who aim to become nutrition teachers.
The curriculum is centered on practical skills such as training and experiments. Students will develop practical skills and deepen their awareness as registered dietitians through various experiences.
Experience connections across a wide range of fields.
Based on the basic knowledge of a wide range of fields learned in the first year, the classes focus on practical training and experiments. Through practical training and experiments, students can learn the depth of the role of a registered dietitian.
Students will focus on specialized fields such as food functions and nutritional management, and strengthen their practical skills by gaining on-site experience through off-campus training. They will deepen their expertise by selecting subjects in the Mirai Step Program, and look ahead to their future career paths.
Test your knowledge and skills in the field.
Off-campus practical training starts at the end of the second year. Students will do their practical training at three facilities: a business with food service facilities (businesses, daycare centers, hospitals, elderly care facilities, etc.), a health center, and a hospital, and experience the work of a registered dietitian. By taking full advantage of the knowledge and skills they have acquired and challenging themselves in the workplace, they will realize that what they have learned since their first year is something they can apply in the field.
We will strengthen guidance in both national exam preparation and graduation research (seminars). In addition to wrapping up the four years of study, we will also hone your expertise through additional learning that will lead to your post-graduation.
Aim to pass the national exam by preparing for it.
In the fourth year, classes are centered on graduation research and national exam preparation. Proficiency tests are conducted, and students and teachers share their current learning status as classes proceed. Outside of class, the National Exam Preparation Support Office provides full support. With the motto of "Everyone takes the exam, everyone passes," everyone is making a final push toward passing.
*The curriculum is tentative and subject to change.
Public Nutrition II
Students will understand the health and nutritional status of people in local communities, as well as their social and economic environments, and acquire the necessary knowledge about managing public nutrition activities. In addition, students will understand the country's nutritional policies, related laws and regulations, and the health and nutritional situation.
Graduation Research
These subjects allow students to take an active role in various themes, utilizing the knowledge and skills they have acquired over the past three years. The aim is to develop the ability to analyze data obtained from experiments and surveys, compile and present thoughts and opinions, and write papers.
Student's Voice
Thorough support and curriculum.
We have the facilities and environment necessary to obtain national qualifications.
With the goal of "creating a cafe that even people with food allergies or food restrictions can enjoy with peace of mind," I am studying every day to obtain a license as a registered dietitian. Otemae has a curriculum for obtaining national qualifications, and also provides generous support. Even when I took a leave of absence in my first year for various reasons, my advisor and the teachers in each class treated me kindly. I believe that it was because of this experience that I was able to return to school and continue studying until my fourth year without giving up on my dream of becoming a registered dietitian, and I am very grateful for it.
Faculty of Health and Nutrition
Hana Uchihatani
Osaka Prefecture Private Shitennoji High School
Birthplace
Through learning and activities,
Not only knowledge but also people skills are improved.
Our faculty is located on the Osaka Otemae Campus, and I think the location and facilities are excellent, with classrooms overlooking Osaka Castle and labs equipped with all kinds of equipment. I have been working as a staff member at the open campus since my first year, and through these activities I feel that my proactiveness and communication skills have improved, and my desire to do something for others has grown. In terms of learning, as my knowledge has increased, so has my motivation to study. I have not yet decided what kind of job I will pursue in the future, but I would like to spend the rest of my student life exploring all possibilities.
Faculty of Health and Nutrition Yoshida Kaede Graduated from Hyogo Prefectural Naruo High School
実際に献立を立て調理することに
やりがいと成長を感じています。
「美味しい」と感じる食事に携われる管理栄養士になることを目標に、現在は大量調理や献立について、臨床栄養学など管理栄養士として必要な知識について様々なことを学んでいます。特に印象に残っているのが応用栄養学実習という授業です。各ライフステージに応じた献立を自分たちで考え、実際に調理を行いましたが、ライフステージごとに必要な栄養量が違うので、それに合わせた献立を立てるのが難しかったです。それでも最終的に美味しいものが完成した時はとても嬉しく、非常にやりがいを感じました。また実習系の授業では皆で助け合って進める重要性についても改めて感じることができました。
Faculty of Health and Nutrition 田中 一歩 滋賀県立草津東高等学校出身
