When I was in high school, I received nutritional guidance from a senior who was enrolled in a nutritionist course at university, and my sports anemia improved. From there, I became interested in food and health. The Department of Health Science at our university has the great appeal of being able to learn about health from various perspectives, such as nutrition, beauty, and exercise, which is not found at other universities. I decided to go to university because there were various projects, including a food education project for elementary school students.
The class that left an impression on me was the ``School Lunch Practical Practice'' in my second year. Approximately 2 people per group are divided into three sections: nutrition management, cooking guidance, and provision of meals. Through my experience in three roles, I learned to think about the order of cooking so that all dishes are served hygienically and at the right temperature, and to communicate key points to make the menu stand out.
In order to consolidate what I have learned from multiple perspectives, I am aiming to obtain qualifications as a HACCP administrator, health exercise instructor, and food specialist in addition to being a nutritionist. In the future, I would like to work in a food-related field that contributes to the health of people of all ages.

2nd year: Acquire knowledge useful for nutritional guidance

In the "Pathology and Disease" class, I learned about the effects of nutritional deficiencies on the body. Using my own food records and urine samples, I also considered poor eating habits and the resulting poor health. I gained knowledge that will be useful when I provide nutritional guidance in companies and hospitals in the future.