Integrating Food Diversity Into ESP for Health Science: A Collaborative Approach for Training Registered Dietitians

This presentation explores the recent overhaul of the “Health Science English” program, an ESP course at a Japanese university designed to train food science major students who would like to be registered dieticians in Japan. The program’s redesign addresses the urgent need for students to understand food diversity, a crucial skill in light of the increasing globalization of local communities and the rise in inbound tourism. The course consists of 15 sessions, each focusing on different aspects of food diversity, nutrition, and health. These sessions cover global food cultures, exploring dietary practices from various countries; nutritional science, understanding the role of different nutrients in health; food safety and hygiene, learning about proper food handling and sanitation; dietary restrictions and allergies, addressing specific dietary needs and allergen management; traditional Japanese cuisine, deepening knowledge of Japan’s culinary heritage; and modern food trends, investigating contemporary dietary trends and their impacts. The program is a collaborative effort between one English teacher and two subject matter experts: a registered dietitian and a medical interpreter. This interdisciplinary approach ensures that students receive a comprehensive education that integrates language skills with specialized knowledge. The presentation will also share insights from student feedback, highlighting the effectiveness of the course and areas for improvement. By examining the collaborative curriculum development and teaching strategies, this presentation provides valuable insights into the successful integration of specialized content and language education in ESP courses, ultimately enhancing the training of future registered dietitians.