[Faculty of Health and Nutrition] Volunteer participation in a "low-salt cooking class" for patients and their families.

On August 22nd, first-year students from Faculty of Health and Nutrition volunteered at a "low-salt cooking class" hosted by Osaka Medical and Pharmaceutical University Hospital, where they were responsible for preparing the cooking sessions, assisting with cooking, and supporting the operation of the venue.

The menu consisted of four dishes: "Chicken Jibu-ni (a type of stew)," "Barley and Grated Yam Rice," "Cucumber and Ginger Salad with Vinegar Dressing," and "Orange Cup." Even if you ate all of them, the total salt content was kept to 2.1g. The cooking class introduced techniques and methods for making delicious food while keeping salt content low, and the participants listened attentively to the explanations from the hospital's registered dietitian as they worked on the cooking.

For the students, it was a valuable opportunity to experience firsthand the field of nutritional guidance. Through interaction with the participants, they were able to deepen their understanding of the difficulties in continuing dietary therapy and the importance of supporting daily eating habits.

At our university, we value opportunities for students to acquire not only specialized knowledge but also practical skills and communication abilities through collaborative activities with the local community and volunteer work. We will continue to support students' proactive learning and strive to cultivate individuals who can contribute to the local community.

(Source: Faculty of Health and Nutrition)