Department of Nutrition Affairs

The Nutrition Office operates with the goal of providing food for students, staff, and faculty, while scientifically supervising its quality and quantity. In this regard, the relevant experts control the incoming raw materials based on health criteria and oversee all stages of food preparation, cooking, and distribution. Therefore, what is crucial is that the experts spare no effort in ensuring that students have access to healthy food. The efforts of the Nutrition Affairs Office and the Student Affairs Management are always aimed at improving the quality of student meals in all three meals: breakfast, lunch, and dinner.

Duties of the Nutrition Department

 The Nutrition Department is one of the departments under the Student Affairs Management, and its duties and services include the following:

1- Supervising the proper performance of all matters related to the Nutrition Department

 2- Following up on the issues and problems of the Nutrition Department until a positive result is achieved

3- Requesting and providing the necessary equipment through the district's work force in order to eliminate deficiencies

 4- As a representative of Student Affairs, it has direct and detailed supervision over the performance of the company and the contractor for cooking and distributing food. Reporting in case of violations and negligence by the contractor in carrying out the assigned tasks.

 5- Preparing and preparing the contractor's monthly statement.

6- Supervising the implementation of the duties of self-service officials and employees. Supervising the purchase of food consumed in terms of quality and quantity.

 7- Preparing the analysis of the food required for each meal.

 8- Providing the necessary cooking equipment on time.

 9- Closely monitoring the consumption and quality of purchased food.

 10- Handling Periodically to the sanitary condition of the dining room and kitchen environment

 11- Setting up monthly plans for food preparation and service, supervising and monitoring the preparation and storage, cooking, distribution and consumption of food according to hygiene principles and diet, and taking into account administrative regulations, monitoring the selection, ordering, delivery, storage of raw food and monitoring food hygiene and providing a policy in the field of nutrition and food services

12- Participating in setting up programs related to nutrition education at the public or private level

 13- Monitoring the preparation of raw materials and cooking in dining rooms.