Department of
Food, Nutrition and Health

Connecting food and health
to nurture the future society.

Delivering scientifically grounded healthy food to society
while considering Japan’s food culture and health challenges.

The Department of Food, Nutrition and Health aims to address Japan’s dietary culture and health challenges while delivering evidence-based knowledge to society. Centered on collaboration with companies and organizations, the department provides “an open platform for learning and practice” accessible to everyone through graduate school education, collaborative research, and public lecture series. This department is a social cooperation program with Ajinomoto Co., Inc. and Meiji Co., Ltd.

What We Aim to Achieve

To address these challenges, this course was establish to promote the appropriate evaluation of the Japanese diet, build a strong scientific evidence base, and communicate its value to the world. Guided by WHO’s principles of adequacy, balance, moderation, and diversity, we will explore what constitutes healthy dietary patterns rooted in Japanese food culture. Through evidence building, development of evaluation indicators, and fostering the next generation of researchers, we will maximize the potential of Japanese food and nutrition, aiming to realize a healthy longevity society and a sustainable food environment.

Maximizing the potential of Japanese food and nutrition

Activities

Research Activities

Build evidence to address nutrition challenges associated with Japanese dietary habits (e.g., excessive salt, calcium deficiency).
Examine evidence-based approaches to define a “healthy diet” that respects Japanese dietary culture and contributes to solving national health issues.
Explore effective and efficient methods to implement evidence-based healthy eating practices in society.

Education and Capacity Development

Provide systematic lectures on Nutritional Epidemiology / Public Health Nutrition (15 sessions, 2 credits) and research guidance within the Graduate School of Public Health.
Foster young researchers by welcoming faculty members, graduate students and research fellows.
Offer the public lecture series for working professionals, “Nogizaka School,” exploring the future of Japan’s nutrition strategy through dialogue and co-creation among government, industry, academia, communities, including the Japan Dietetic Association.

Engagement with Society

Collaborate with diverse stakeholders such as Ajinomoto Co., Inc., Meiji Co., Ltd., and the Japan Dietetic Association.
Engage in advocacy to enhance understanding of Japan’s nutrition challenges and drive change through policy proposals and public outreach.
Provide a platform for dialogue and collaborative networking on food, nutrition, and health.