Training Introduction
Leading to improved practical skills,
Promote meaningful learning.
We offer a wide range of practical training courses so that students can gain more experience as food and nutrition experts.
There are also various internship locations available that will broaden your horizons.
Flow of off-campus training and nutrition education training
By the fall semester of the second year, students will have improved their "basic skills" and "applied skills,"
Off-campus training begins at the end of the second year.
PICK UP Class
We will introduce some of the more distinctive subjects in the curriculum of Faculty of Health and Nutrition. By interweaving lectures, practical training, exercises, and experiments, the curriculum is designed to deepen understanding, solidify what you have learned, and lead to growth.
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Introduction to Registered DietitianFirst-year studentsThis course aims to raise professional awareness as a registered dietitian and deepen understanding of the qualities and abilities required, as well as social independence. Through lectures, students are given the opportunity to think about the "job of a registered dietitian" from various angles.
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Nutrition Education Practice IIThird gradeThis course summarizes the specialized knowledge and skills acquired in nutrition education. It uses counseling, coaching, and behavioral science in clinical settings to develop individualized nutrition education for adults and the elderly.
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Applied NutritionSophomoreThis course provides a deeper understanding of the structure and function of the human body, as well as changes in nutritional status from birth to the end of life. Students will also learn the basics of nutritional care and management according to nutritional status and mental and physical functions, as well as how to plan and implement dietary improvements.
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Special Seminar on Contemporary SocietyFirst-year students[Learn how to start a restaurant business]This is a collaborative class with the School of Faculty of Business Administration held at the summer school with the aim of broadening career options. Each group will come up with a restaurant concept and develop a business plan for opening the restaurant, learning about entrepreneurship.
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Biochemistry Experiment IIThird gradeThis class deepens your understanding of the basic principles and applications of genetic diagnosis (DNA testing). It develops your ability to analyze experimental results and think for yourself. It also improves your data analysis skills, theoretical writing skills, and literature search skills.
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Comprehensive Seminar IIIThird gradeThis class is for pre- and post-training for the off-campus clinical training (clinical nutrition) that students take during the spring break of their third year. In the pre-training, students will gain a deeper understanding of the purpose and content of the training at the hospital, the mindset required, and the necessary pre-learning through lectures by faculty members at the university and the registered dietitian at the hospital who will actually be in charge of training. In the post-training, a report session will be held in which each group will give a presentation, and everyone will share what they learned at each facility and their future aspirations.
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Food processing trainingThird gradeBy making processed food products, students will gain an experiential understanding of the principles of food processing. They will also learn the basics of cooking, such as how to use a knife. As some tasks involve preservation processing, students will also utilize their knowledge of hygiene management, and will confirm their theoretical learning through practical training.
There have been a variety of experiments and practical training so far, but the ones that left the biggest impression on me were the school lunch management training and the food processing training. In the school lunch management training, I used the knowledge I had gained in the classroom to actually cook large quantities of food, learning about hygiene management and ways to make work go smoothly. I also learned about tasks outside of the kitchen, such as creating menus and keeping records after cooking. In the food processing training, there were many things that are difficult to make at home, so I think I was able to enjoy this valuable experience. The experiment and practical training rooms at Otemae are equipped with all kinds of equipment and facilities, and the environment where it is easy to ask questions to the teachers and the well-rounded classes are also attractive.
A rich class that deepens your understanding
The generous support is very appealing.
There have been a variety of experiments and practical training so far, but the ones that left the biggest impression on me were the school lunch management training and the food processing training. In the school lunch management training, I used the knowledge I had gained in the classroom to actually cook large quantities of food, learning about hygiene management and ways to make work go smoothly. I also learned about tasks outside of the kitchen, such as creating menus and keeping records after cooking. In the food processing training, there were many things that are difficult to make at home, so I think I was able to enjoy this valuable experience. The experiment and practical training rooms at Otemae are equipped with all kinds of equipment and facilities, and the environment where it is easy to ask questions to the teachers and the well-rounded classes are also attractive.
Abundant
Off-campus training
In the off-campus clinical training that begins in the second year, we have various training sites where registered dietitians are active. You will experience the work of a registered dietitian in various fields that will lead to your career after graduation.
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Medical field
AimInternship location
- Various hospitals with inpatient facilities
etc. -
School lunch field
AimInternship location
- Nursery school (kindergarten)
- Certified childcare facility
etc. -
Administrative field
AimInternship location
- Health Center
etc.
List of training sites
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- Off-campus training
(Clinical Nutrition) - Osaka Medical and Pharmaceutical University Hospital, Otemae Hospital,
Osaka Rosai Hospital, Osaka Red Cross Hospital, etc.
- Off-campus training
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- Off-campus training
(Public Health Nutrition) - Health and Welfare Centers in Osaka City
- Off-campus training
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- Off-campus training
(School lunch operation and school lunch business management theory) - Nissin Medical Foods Co., Ltd.
others
- Off-campus training
When choosing my career path, I wanted to gain a skill. I became interested in becoming a registered dietitian after being recommended by an acquaintance who is also a graduate of this university. One of the most memorable experiences I had during my internship was observing actual nutritional guidance for the first time at the type 1 diabetes outpatient clinic at the hospital where I went for my off-site internship. Seeing the patients trying various creative ways to live their lives made me keenly aware of the lack of knowledge I had. I also realized the importance of communicating with patients in an easy-to-understand way and being there for them. Before my internship, I hadn't decided on my future, but after my off-site internship, I began to think that I would like to work in nutritional support in the medical field.
I aim to become a registered dietitian who can support the health of not only sick people but also healthy people.
When choosing my career path, I wanted to gain a skill. I became interested in becoming a registered dietitian after being recommended by an acquaintance who is also a graduate of this university. One of the most memorable experiences I had during my internship was observing actual nutritional guidance for the first time at the type 1 diabetes outpatient clinic at the hospital where I went for my off-site internship. Seeing the patients trying various creative ways to live their lives made me keenly aware of the lack of knowledge I had. I also realized the importance of communicating with patients in an easy-to-understand way and being there for them. Before my internship, I hadn't decided on my future, but after my off-site internship, I began to think that I would like to work in nutritional support in the medical field.