Kagawa Education Institute of Nutrition, Sakado Campus

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Aya Kagawa and her husband Shozo had a purpose - to rid the country of illness through the application of healthy eating practices. As physicians at the University of Tokyo, Aya and Shozo were involved in research into the disease beri beri. While researching methods of cooking rice, Aya came up with the idea of using whole rice,that is rice with the embryo still attached. She discovered that t...his whole rice was an excellent source of Vitamin B1, a substance that was almost completely lost in the polishing process and hence lacking white rice. Knowing that Vitamin B1 helped in the prevention of beri beri, she suggested the incorporation of this whole rice into the diets of those suffering from the disease - these patients soon recovered.
Many doctors in those days worked on curing illness, but few if any sought to treat people so that they didn"t fall ill in the first place. 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.
Today, the Institute seeks to educate students to be capable of providing guidance on nutrition and health to combat life-style related diseases and to contribute to the establishment of healthy individuals and communities. We realize that ensuring that food tastes good is also essential in the encouragement of healthy dietary habits, and are devoted to research in this field.This dual Approach to nutrition enables our students to examine their chosen fields of study from both a theoretical as well as a practical perspective. Our graduates are armed with unique knowledge and skills that enable them to take leadership positions in health policy making, cultivating new food cultures and invigorating creative food industries. They are able to 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, as well as with 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 levels of cooking skills.
KNU publishes a monthly magazine Eiyo to Ryori (Nutrition and Cookery) as well as a range of books, and also distributes articles on staff health management for inclusion in corporate in-house magazines. Eiyo to Ryori celebrated its 70th anniversary in 2005.
The Kagawa Education Institute of Nutrition is dedicated to the development and international understanding of food and nutrition sciences, and to 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.
In addition, 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.