NIPPN to Hold the 9th "Food and Swimming Class"

NIPPN Corporation will co-host the 9th "NIPPN Food and Swimming Class" with the Japan Swimming Federation on May 31, 2026, featuring Olympians Kyoko Iwasaki and Keita Sunama as guest instructors for about 50 young swimmers.
Press ReleaseNQ 68/100出典：PR Times

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  • 📰 Published: May 20, 2026 at 21:00
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NIPPN Corporation will hold its 9th "Food and Swimming Class," co-hosted with the Japan Swimming Federation, on Sunday, May 31, 2026, at Toho Swimming Club and Toho High School. This event will feature guest instructors and Olympians Kyoko Iwasaki and Keita Sunama, who will teach approximately 50 young swimmers. The program consists of a "Food Education Class" led by a registered dietitian and the athletes, followed by a "Swimming Class" with direct coaching from the Olympians. NIPPN has been an official sponsor of the Japan national swimming team since 2014 and aims to continue pursuing public well-being through its CSR activities.

FAQ

What is the 'NIPPN Food and Swimming Class'?

It is an event co-hosted by NIPPN Corporation and the Japan Swimming Federation that combines a nutrition education class and a swimming lesson for young swimmers, featuring professional athletes as instructors.

When and where will the 9th event be held?

The 9th class will be held on Sunday, May 31, 2026, at the Toho Swimming Club and Toho High School in Nagoya, Aichi Prefecture.

Who are the guest instructors for this event?

The guest instructors are Olympians Kyoko Iwasaki, a gold medalist in the 200m breaststroke, and Keita Sunama, a backstroke specialist.

What does the event program include?

The event consists of a 'Food Education Class' where a registered dietitian and the guest athletes discuss the importance of nutrition, followed by a 'Swimming Class' with direct coaching in the pool from the athletes.

Who can participate in this class?

The class is for approximately 50 participants, including swimmers from the Toho Swimming Club and members of the Toho High School swimming team.

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