[Faculty of Health and Nutrition] Applied Nutrition Practicum ~Practicum Introduction~

We would like to introduce the applied Nutrition training for second-year students Faculty of Health and Nutrition.
In the applied Nutrition training, students will understand the characteristics of each life stage and apply this to nutritional care and management.

At our university, students learn about nutritional care and management for athletes during exercise and sports, in addition to content tailored to the life stages of pregnancy, infancy, early childhood and school age, and senior years. After learning about the characteristics of each stage, students will use examples of individuals to create nutritional care plans that take into account their health condition and living environment, and create menus that meet those goals.

This time we will be doing a practical class on infancy.
Each group will create baby food for infants in the early weaning stage (5 months), the middle weaning stage (7 months), and the late weaning stage (10 months). They will compare the taste of commercially available baby food with homemade baby food, check whether the food is appropriate for the child's development, and verify whether the menu they created is suitable for the target infants. Since this was a practical training session for infants, they also prepared milk in addition to baby food.

After the practical training, the students seemed to have a variety of impressions, such as "The amount was more than I expected..." and "It really comes down to the taste of the ingredients."

After the practical training, the students will discuss their evaluations, impressions, and points of reflection on the menu in their groups, and compile the contents of each session into a PowerPoint presentation for the final class. I am looking forward to seeing what each group will present.

(Source: Laboratory of Culinary Research)