Practical class for students aiming to become registered dietitians: "Clinical Nutrition Training" ~ Soft Vegetable Cooking Practice ~

In the clinical Nutrition I course for third-year students Faculty of Health and Nutrition, students are learning practical knowledge and skills to provide appropriate nutritional management to sick people in the medical field. This is the seventh session, and we will introduce the cooking and tasting of medical foods (soft vegetable foods) by type.

In this class, we cooked three types of meals: a regular meal (a basic, general meal), a full porridge meal (a meal that includes full porridge, a soft main dish, and a side dish), and a half-portion porridge meal (a meal that is even softer than full porridge and is suitable for people with weakened chewing ability or digestive function).

This was the students' first assignment, in which they had to apply the cooking techniques they learned in their first and second years to come up with cooking methods suitable for each type of food, based on the names and weights of ingredients with calculated nutritional values. In clinical cooking, students are required to think comprehensively about salt concentration, temperature, time management, and presentation as they proceed with the cooking. The students worked in groups to create detailed cooking schedules, discussed the process repeatedly, and even tried making prototypes at home, all with a positive attitude and having fun.

On the day of the event, many students arrived at school well before the start of classes, and each group created fantastic dishes, achieving their learning objectives.
During the tasting session, the students exchanged their finished products and compared the differences in cooking methods, seasonings, cutting methods of the ingredients, and textures, and each group shared their impressions.

There are only a few more practical classes left in the spring semester, and after these there is a nutrition counseling class (simulated nutritional guidance). We hope that this will further increase your motivation to learn in preparation for the Clinical Nutrition Practicum II in the fall semester.

[Distribution destination]: Laboratory of Culinary Research