Chiho Myojin

Chiho Myojin, Ph.D., RD, is a lecturer in the Department of Food and Nutrition, Faculty of Agriculture, Kindai University, Japan. Her research interests include nutrition education, food science, and nutritional support for vulnerable populations, particularly in disaster contexts. She focuses on developing practical cooking methods that accommodate dietary restrictions among older adults and individuals with chronic diseases. Her current work examines energy-efficient cooking and packaging techniques to reduce potassium levels in vegetables, aiming to support dietary management for patients with chronic kidney disease during emergencies.