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食品栄養学研究室
Showing the original Japanese · View translation
食べものが体の代謝をどう変えるのかを、病気になる前の段階から探る研究室。
AboutAbout the lab
「体」を知ること、「食べもの」を知ること。
食品栄養学研究室は、
食べ過ぎると
病気に
食材に
Key terms
- 代謝
- 取り込んだ
栄養素を 体の 中で 分解したり、 必要な 物質に つくり 替えたりする 化学反応の つながり - 生活習慣病
- 食事や
運動など ふだんの 生活習慣が 深く 関わって 起こる 病気。 糖尿病や 脂質異常症など - 生化学
- 生物の
体の 中で 起こる 現象を、 物質と 化学反応の 面から 調べる 学問
ResearchResearch themes
食べ過ぎなどの
*Illustrative image病気になる前の代謝の変化
食べ過ぎで
*Illustrative image食材の成分が体に及ぼす作用
食素材に
MembersFaculty
食品栄養学研究室の
- Professor石塚 敏
- Assistant Professor横山 史佳
VoicesStudent voices
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Foods with a high fibre content, such as bread, grains, chia seeds and nuts” formulatehealth / CC BY 2.0 (cropped)
- 病気に
なる前の 代謝の 変化: “Cholesterol molecule ball” Jynto (talk) / CC0 (cropped) - 食材の
成分が 体に 及ぼす作用: “Assorted healthy foods” Alvinategyeka / CC BY-SA 4.0 (cropped) - Related lab (食品機能化学研究室): “Intestinal villi through microscope” Jamil Baza / CC BY 4.0 (cropped)
- Related lab
(作物栄養学研究室): “Crops NR )” USDA NRCS / Public domain (cropped) - Related lab (生物化学研究室): “Jodprobe” Flo Sorg / Public domain (cropped)
- Related lab (環境生命地球化学研究室): “Dairy cows grazing near Trefonen - geograph.org.uk - 555401” John Haynes / CC BY-SA 2.0 (cropped)
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