[Faculty of Health and Nutrition] Graduation Research Presentation

On December 18th, the "2025 Faculty of Health and Nutrition Graduation Research Presentation" was held at the Osaka Otemae Campus. Eight groups of fourth-year students taking "Graduation Research" took the stage to present the results of their research to date. This presentation was an important opportunity for the third-year students attending to think about next year's graduation research.

Dean began the event by explaining the significance of the graduation research presentation and giving an opening address to the third-year students. The presentation consisted of 12 minutes for individual or group presentations, followed by a two-minute question and answer session. The presenters' sincere responses to questions from faculty and third-year students truly embodied the culmination of four years of study.

The research topics were diverse, including the effects of nocturnal hypoglycemia during type 1 diabetes education camps, the routes of spread of egg allergens, the development of recipes for food allergies, the potential of insects as ingredients, and research into the nutritional intake of junior athletes.The Q&A session included questions about the research as well as advice for third-year students.

Fourth-year students will now be making their final push towards the national registered dietitian examination to be held in March 2026. We hope that their four years of study at our university will lead to good results.

[Presentation title]
1. Blood glucose changes after eating a late-night snack with different lipid content during a type 1 diabetes education camp until before breakfast the next day - Effects on nocturnal hypoglycemia -
2. Route of spread of egg allergens
3. Developing recipes that everyone can enjoy and that accommodate food allergies
4. Evaluation of antioxidant properties of green and yellow vegetables under cooking conditions using a cook-chill system and its application to school lunch management
5. Protein enrichment and palatability of rice flour bread
6. Relationship between awareness of the health effects of black tea and drinking habits
7. The potential of insects as food ingredients: Examining acceptability and cooking methods
8. Research into the nutritional intake status of junior athletes: The relationship between calcium and injury, and caffeine intake and its effect on performance

(Source: School Public Relations)