Semarang, May 5, 2026 – The Undip Global Classroom (UGC) program organized by the Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro successfully held an international guest lecture on Tuesday, May 5th, 2026. The session carried the theme “Texture Modified Diets: Balancing Swallowing Safety and Quality of Life” and was conducted virtually with enthusiastic participation from students and academics.
The lecture featured an international speaker, Nurul Huda Razalli, PhD, a lecturer in the Dietetic Programme and researcher at the Centre for Healthy Aging and Wellness, Faculty of Health Sciences, Universiti Kebangsaan Malaysia. In her presentation, she emphasized the importance of texture-modified diets for individuals with swallowing disorders (dysphagia), particularly among older adults and patients with specific medical conditions.
She explained that texture-modified diets are not only essential for preventing aspiration risks and related health complications, but must also consider palatability and patients’ quality of life. “An effective dietary approach should strike a balance between safety and eating satisfaction,” she noted during the session.
The discussion was moderated by Ayu Rahadiyanti, S.Gz., M.P.H., who facilitated an engaging and interactive session. Participants actively raised questions on topics ranging from the implementation of texture-modified diets in healthcare settings to innovative ways of presenting food that remains appealing to patients.
This guest lecture reflects the commitment of Universitas Diponegoro to enhancing educational quality through international collaboration and expanding students’ global perspectives in clinical nutrition. The UGC program itself is designed to integrate global insights into the learning process, enabling students to understand best practices at an international level. Furthermore, this activity also supports Universitas Diponegoro’s World Class University program by strengthening global academic engagement and fostering international partnerships.
Through this activity, students and nutrition practitioners are expected to gain a deeper understanding of holistic dietary management, particularly for individuals with special needs, ultimately contributing to better care and improved quality of life for patients.