[Faculty of Health and Nutrition] Practical class "Clinical Nutrition Practicum II" ~The work of a hospital registered dietitian~

In the "Clinical Nutrition II" course for third-year students Faculty of Health and Nutrition, students gain practical knowledge and skills for providing appropriate nutritional management to sick people in the medical field. Based on the content of "Clinical Nutrition Practice I" learned in the spring semester, students develop nutritional care plans for various illnesses according to their pathological condition, and then create menus and practice cooking based on these plans.

In this semester's classes, which began in September, students have been learning about diets and nutritional management tailored to each disease, including energy-controlled, protein-controlled, and lipid-controlled diets. Finally, as a final culmination of the year, each group worked on eight mock cases, creating a nutritional care plan and menu, and then held presentation and cooking tests. As it was December, the students were tasked with creating "Christmas" special occasion meals.

Each group met every day after school to plan care and came up with creative dishes that looked spectacular. The tasting took place in a party-style buffet format, with students comparing the other groups' dishes, sharing their impressions, and taking photos, creating a lively and enjoyable time. As this was group work, the preparations leading up to this point were apparently difficult, but the students beamed with a sense of accomplishment, saying, "It was fun!" and "I'm glad we worked hard!"

Once the new year begins, you will be in your fourth year and will be entering full-scale exam mode in preparation for the national exam. Studying alongside your classes may be difficult, but I hope you will turn your efforts into strength and do your best to pass the exam.

(Source: Laboratory of Culinary Research)