History
The Department of Nutrition at I-Shou University was established in August 2004, admitting one daytime bachelor’s program class per year. Initially, the department focused on clinical nutrition as its primary feature and was renamed the “Department of Medical Nutrition” in 2005. However, based on recommendations from higher education accreditation evaluations, it reverted to its original name, the “Department of Nutrition,” in 2011. Simultaneously, its educational objectives were revised to focus on cultivating professionals in clinical nutrition, quantity food preparation and management, community nutrition, and food technology.
I-Shou University operates two campuses: the main campus is located in Dashu District, Kaohsiung City, and hosts seven colleges, while the medical campus is in Yanchao District, approximately 12 kilometers from the main campus. The Department of Nutrition belongs to the College of Medicine and maintains a close partnership with the E-DA Healthcare Group. The group, which includes E-DA Hospital, E-DA Cancer Hospital, and E-DA Dachang Hospital, provides students with excellent learning resources and internship opportunities, enabling them to integrate theory with practice and achieve holistic growth and development in the field of nutrition.
The department's mission is to “cultivate nutrition professionals with both specialized knowledge and innovative practical skills, emphasizing health promotion and disease prevention, while establishing a strong foundation in diverse fields such as clinical nutrition, quantity food preparation and management, community nutrition, and food technology.” Based on this mission, the educational objectives are as follows:
To nurture professionals with expertise in clinical nutrition, quantity food preparation and management, community nutrition, and food technology.
To develop nutrition professionals with international perspectives, knowledge application skills, independent thinking, and information technology capabilities.
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Facilities
The department is equipped with facilities such as quantity food preparation and management classrooms, a nutrition counseling room, a nutrition information analysis room, and laboratories for instrumental analysis, food chemistry, chemistry, biochemistry, and microbiology/immunology. Additionally, the College of Medicine provides access to advanced facilities, including a Clinical Skills Center, an Intelligent Medical Teaching Center, and a Media Production Space. These state-of-the-art resources ensure high-quality education and a learning environment that aligns with societal and workplace demands.
The department's well-equipped facilities support small-class teaching, enabling every student to gain hands-on experience. This approach allows instructors to provide thorough guidance and ensure practical learning opportunities for all.
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Key Development Areas
- 1. Core Competency Development
Ensure students acquire the core competencies defined by the university, college, and department, including professional knowledge, practical skills, and interdisciplinary application abilities, to establish a solid foundation for nurturing talent in the field of nutrition.
- 2. Dual-Focus Curriculum Development
Focus on the "Clinical Nutrition" and "Food Nutrition" dual-featured programs, equipping graduates with eligibility for both dietitian and food technician national licensure exams, thereby broadening career options. Provide guidance for students to obtain certifications such as dietitian, food technician, Chinese culinary skills technician, HACCP (60A and 60B), food analysis technician, and chemistry technician to enhance their competitiveness in the workforce.
- 3. Diverse Learning and Practical Training
Offer diverse learning opportunities, including simulated internships, hospital internships, and industry placements. Introduce courses on artificial intelligence (AI) and programming to strengthen students’ problem-solving abilities and adaptability to future industry demands.
- 4. Promotion of Industry-Academia Collaboration
Enhance industry-academia exchanges and actively develop collaborative projects in fields such as food safety, nutritional analysis, and health promotion. These initiatives provide students with valuable internship and research opportunities, improving their employability.
- 5. Internationalization and Diverse Development
Promote English-medium instruction (EMI) courses and participation in international conferences. Establish English graduation requirements and support students in applying for overseas study programs, enhancing their global perspectives and adaptability to international workplaces.
- 6. Social Responsibility and Sustainable Development
Implement University Social Responsibility (USR) initiatives by participating in rural nutrition promotion, long-term care, and health promotion activities. Integrate the United Nations Sustainable Development Goals (SDGs) to advance health and well-being, low-carbon diets, and sustainable education, thereby deepening the department's contributions to society.
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