[Faculty of Health and Nutrition] Student volunteers from our university take part in patient-participation cooking class!

On December 21, 2024, five students from Faculty of Health and Nutrition participated in a patient-participation cooking class hosted by Osaka Medical and Pharmaceutical University Hospital. The theme of this class was "reduced salt." The menu included soft seaweed chicken, root vegetable chowder, Japanese-style carrot rapée, soy milk pudding, and rice. Even if you eat the whole thing, the salt equivalent is only 2.2g.

It is important for patients to correctly understand, practice, and continue dietary therapy, but since it is difficult to achieve sufficient understanding or change eating behavior through traditional nutrition education alone, it is thought that the cooking class will not only deepen the patient's understanding, but also become a place where registered dietitians can understand the patient better. This time, one student and two or three patients cooked "reduced salt" meals together and had a lot of conversation.

The students who participated in the volunteer activities were able to interact with the hospital's registered dietitians and patients, listening to their concerns and ideas about dietary therapy, providing them with a valuable learning opportunity that they could not have experienced on campus.

(Source: Faculty of Health and Nutrition)