[Faculty of Health and Nutrition] Food Science Experiment Class Introduction!

A new year has arrived, classes have started again, and our learning environment has returned to a vibrant one.

In the first-year "Food Science Experiment," students quantified the inorganic components contained in food and compared the actual quantitative results with calculated values based on food composition tables to consider efficient intake and absorption by the body.

In the experiment, soybeans and hijiki were heated at high temperatures to turn them into ash, and the amounts of iron, phosphorus, and calcium contained in them were quantified. Students were able to deepen their learning based on actual data and gain a deeper understanding of the nutritional components of food.

Furthermore, by learning about how food ingredients and nutrients work and the effects they have on the body, I was able to firmly acquire the knowledge I need as a registered dietitian.

When they first entered the school, they learned the basics, such as how to use laboratory equipment, and gradually developed the ability to conduct experiments and assignments. By working together with their peers through group discussions, they are also gaining a deeper understanding of practical learning.

As we approach the final class of the fall semester, looking back on the past year, I feel that my knowledge and skills have improved. I will use this experience to further deepen my knowledge in the next school year, and support the growth of students who will pave the way to becoming registered dietitians.

(Source: Laboratory of Food and Nutrition)