The 4th National Low-Phosphorus and Potassium Bento Recipe Design Competition

Two student teams from the School of Nutrition and Health Sciences at Taipei Medical University (TMU) achieved outstanding success at the "4th National Low-Phosphorus and Potassium Bento Recipe Design Competition." The students secured both the Distinction Award (Top Prize) and the Excellence Award, demonstrating the department’s excellence in clinical nutrition and innovative culinary application.

The competition, organized by Dr.Plant Co., Ltd., aims to promote diet designs suitable for patients with kidney disease, specifically focusing on low-phosphorus and low-potassium requirements. It attracted participants from universities and hospital nutrition departments across Taiwan.

Under the guidance of Professor Chiu-Li Yeh and Associate Professor Ya-Lin Chen, the students underwent rigorous preparation, testing, and adjustments to finalize their entries. Both of their projects highlighted the clever use of ingredients to create a delicious and kidney-friendly meal. Their works were praised by judges for seamlessly integrating balanced nutrition with creative flavors and culinary aesthetics, breaking the stereotype of bland renal diets. Therefore, they impressed the judges with a creative menu that met strict dietary restrictions while delivering rich flavors.

Photo above: Prof. Ya-Lin Chen (first from left) and Prof. Chiu-Li Yeh (second from left) from the School of Nutrition and Health Sciences pose for a group photo with the award-winning students.

Award-Winning Teams: Distinction Award (Top Prize)

• Project Title: Thai-Style Kidney Life (泰式腎活)
• Team Members (Seniors): Ke-Zhen Chang, Xiao-Xi Chen, and Zhi-Yu Lin

Excellence Award

• Project Title:  Fish and I: Enjoying the Fruits of Renal Victory (魚我一同享受腎利果實開花)    "Renal Victory" is a play on the Chinese homophone for "Victory"
• Team Members (Seniors): Duo-Yun Hong and Ru-En Zheng

Mr. Ming-Fa Huang, Chairman of Dr. Plant Co., Ltd., visited TMU to personally present the awards. "While this niche competition requires specialized skills, the most important element is empathy for patients," Chairman Huang remarked. "Designers must combine professional knowledge with compassion to create meals that are both nutritious and palatable, helping patients overcome the frustration of dietary restrictions. With more and more people in Taiwan living with kidney disease, many feel frustrated by how limited their diets are. Being able to work in a field that can truly help these patients makes me feel really happy and grateful."

Professor Shih-Min Hsia, Chair of the School of Nutrition and Health Sciences, commended the students for their achievements. "We encourage students to bridge theory and practice through competitions," said Chair Hsia. "This experience helps them better understand the real-world needs of patients. We hope they will graduate to become patient-centered and compassionate dietitians."

This achievement highlights TMU’s commitment to cultivating professionals with both clinical sensitivity and a sense of social responsibility. The School of Nutrition and Health Sciences continues to drive innovative teaching and interdisciplinary cooperation to prepare future leaders in the field of nutrition.

Photo above: Prof. Chiu-Li Yeh (first from left), Mr. Ming-Fa Huang, Chairman of Dr. Plant Co. (second from left), Ltd., Prof. Shih-Min Hsia, Chair of the School of Nutrition and Health Sciences (second from right), and Prof. Ya-Lin Chen (first from right) from the School of Nutrition and Health Sciences pose for a group photo with the award-winning students.

(By College of Nutrition, TMU)