[Faculty of Health and Nutrition] Graduation research presentation held!

On December 19th, the "2024 Otemae University Faculty of Health and Nutrition Graduation Research Presentation" was held at the Osaka Otemae Campus.

All fourth-year students (10 groups) taking the "Graduation Research" course took the stage and presented the results of their research to date using materials.
For the third-year students attending, this presentation is an important opportunity to think about what they will do with their graduation research next year.

First, Professor Lee Myung-jin, Dean of Faculty of Health and Nutrition spoke about the significance of the graduation research presentation and gave a speech to the third-year students.

The presentation consisted of 12 minutes for individual or group presentations, followed by two minutes for questions and answers. The presenters' sincere responses to questions from teachers and third-year students truly embodied the culmination of four years of study.
The research themes were diverse and significant, including those that could help alleviate the staff shortage at certain school cafeterias, prevent gastroesophageal reflux disease, and allergies. After all the presentations were finished, Vice-President Atsuya Kaimori gave a summary of each presentation.

Fourth-year students will now begin their final preparations for the National Registered Dietitian Examination, which will be held on March 2, 2025.
I hope that the four years of study at Otemae University Faculty of Health and Nutrition will lead to positive results.

[Presentation title]

1. "Evaluation of antioxidant properties according to cooking conditions of the Cook-Chill system and its application to school lunch management"

2. "Development of educational tools for young people regarding gastroesophageal reflux disease, focusing on low health literacy"

3. "Eat deliciously and stay healthy: recipes for people with gastroesophageal reflux disease" (distribution of handouts)

4 "Changes in blood glucose after eating midnight snacks with different carbohydrate content during a type 1 diabetes education camp until breakfast the next morning: Effects on nocturnal hyperglycemia and hypoglycemia"

5. The relationship between college students' desire to lose weight and their lifestyle habits

6. "Spread of egg allergens into the living environment"

7. "Developing egg-, dairy-, and wheat-free recipes for people with food allergies"

8. "Development of a method for cultivating Komatsuna with high ascorbic acid content using a household LED hydroponic cultivation device"

9. Factors affecting the acceptance of eating insects

10. "Developing simple recipes for Korean home cooking that Japanese people find delicious"

(Source: School Public Relations)