Japanese / English

Tomoko HIROUCHI,  Lecturer


1. Current Courses
Clinical dietetics training I・ II
Clinical dietetics go to the actual place training I・ II

 

2. Research Area
Disaster nourishment, Clinical nutrition, Food allergy

 

3. Research Topic
   Development of the disaster food to support the eating habits at the time of the disaster

 

4. Research Summary
For development of the disaster food using the special product food of Kochi, the network of Prefecture Company and the expert interested in development of the disaster food led by this school is formed and can go ahead through the commoditization of the disaster food in cooperation with a food maker and a company.

 

5. Research Description
Just after The East Japan earthquake, water and food which were indispensable to life support were distributed to many victims. However, secondary healthy damage including chronic aggravation by the lack of special food such as the allergenic removal food became the problem. Food bought at the time of a disaster is the food which anyone including the disaster weak (including an elderly person, infants, the foreigner) is delicious in peace and can eat not to mention a physically unimpaired person at the stricken area that stopped of the lifeline, and disaster food not to need water, a heat source, a kitchen utensil, tableware is more necessary.
For development of the disaster food using the special product food of Kochi, the network of Prefecture Company and the expert interested in development of the disaster food led by this school is formed and can go ahead through the commoditization of the disaster food in cooperation with a food maker and a company.
For example, in the package of the conventional disaster food, the foreigner who is inexperienced in Japanese cannot eat in peace without understanding product contents and raw materials. Therefore I examine reporting including the English two languages indication and illustration indication for foreigners if Japanese by food allergy indication. In addition, I wrestle for nourishment balance and the adjustment that are in a meal form, the warm food development using the fever agent as well as a taste.


    Faculty of Nutrition,
    University of Kochi