This study aimed to develop and evaluate educational effectiveness of comprehensive practicum program on disaster preparedness in food service facilities and students in a registered dietitian training course in Japan. In June 2023, a two-part comprehensive practicum program was conducted for 37 third-year students in the registered dietitian training course at O University. The exercise program included lectures using instructional DVDs and slide materials, use of portable toilets, preparing and tasting emergency foods, and engaging in group discussions. A post-program survey was conducted (response rate: 97%) to analyze the educational effectiveness of the program. All participants responded that “I understood the importance of stockpiling in food service facilities” and “I understood the importance of drill in food service facilities.” Furthermore, the difficulty level of the program was shown to be appropriate, and the satisfaction of the participants was high. In free descriptions, participants expressed insights such as “I realized the difficulty of preparing meals during disasters,” “I understood that many challenges become apparent through drill with the instructional DVD,” and “I appreciated the opportunity to hear from those who have experienced a disaster or participated in the drill.” This comprehensive practicum program proved to be valuable in helping students without field experience understand the importance of stockpiling and drill in food service facilities, as well as in raising their awareness of disaster preparedness.
