Clinical Nutrition Practice I: A Practical Training Course for Students Aspiring to Become Registered Dietitians - The Work of a Hospital Registered Dietitian

In "Clinical Nutrition Practice I," a course for third-year students Faculty of Health and Nutrition, students practically learn the knowledge and skills necessary to provide appropriate nutritional management to sick patients in a medical setting. Classes began in April, and in this second session, students learned about the principles of anthropometric measurement methods, which are a type of nutritional assessment, and how to calculate nutritional evaluation indicators based on anthropometric measurements.

After the lecture, the students divided into groups of two or three and measured their upper arm circumference, triceps subcutaneous fat thickness, waist circumference, and grip strength. They also used height measuring devices and body composition analyzers to perform body composition analyses, measuring muscle mass, fat mass, and other body components. The students compared their own measurement results with estimated values used when body composition could not be measured, sharing their impressions with each other and discussing the differences in measurements and their relationship to lifestyle habits. It was impressive to see them deepening their learning in such a friendly atmosphere.

In the spring semester's clinical Nutrition practicals, students will continue to tackle more specialized topics such as "meal planning" and "nutritional counseling." The curriculum will be hands-on, including cooking and conducting simulated nutritional guidance sessions. We will continue to share glimpses of the students enjoying their learning here.

Source: Laboratory of Culinary Research