We would like to introduce Clinical Nutrition Training I for third-year students Faculty of Health and Nutrition

In the cooking class of Clinical Nutrition Practice I, we basically teach students how to cook meals that healthy people usually eat (normal meals).
We create and prepare special medical meals (special diets) using different ingredients and cooking methods to suit various illnesses.
Experience a variety of food flavors and textures.
In this training, we will be learning soft vegetable diets (liquid diet and 5-minute porridge diet) for patients with weakened digestive functions such as teeth, stomach, and intestines.
We conducted practical exercises and cooking classes.
In addition, we also sampled a commercially available concentrated liquid diet that does not require planning or cooking.

1) The liquid diet consists of concentrated liquid foods such as "cocoa kudzu soup," "tofu soup," "vegetable potage," and "apple jelly."
We created a menu with the aim of providing meals that were high in nutritional value in small amounts, and then cooked and tasted the food.
2) The 5-minute porridge diet includes "5-minute porridge," "bread porridge," "winter melon simmered in kuzu," "frozen tofu simmered in layers," and "sweet potato and apple simmered in layers."
The goal is to provide a diet that is gentle on the digestive tract and that provides small amounts of protein, fat, carbohydrates, vitamins, minerals, and dietary fiber.
We created the menu, cooked and tasted the food.
3) We sampled four types of commercially available concentrated liquid diets (for kidney disease, for diabetes, for pancreatic disease, and general diet).

Compared to regular meals, soft vegetables are not very satisfying because they are not chewy.
When trying the commercially available thick liquid food, I had the preconceived notion that it would be like medicine, but I heard some people say that it was more delicious than they expected.
Through practical training, I was able to taste various drinks for sick people and soft, easily digestible food.
I think this will be useful when I enter society and start working as a registered dietitian.
In the future, we will also study diets for people with swallowing disorders and controlled diets such as lipids and carbohydrates.

(Source: Laboratory of Culinary Research)