In collaboration with Mr. Joseph Mahfouz, manager of the USEK cafeteria, and the chef Mr. Fares Elias, the Department of Human Nutrition and Dietetics started to elaborate health dishes and sandwiches, which will be available at the cafeteria for all members of the university circle (employees, teachers and students). A menu is prepared for this purpose at the beginning of each month with a choice of two dishes each day, one of which is “light”.

This light dish is quite similar to the “regular” one, but with some modifications on the level of ingredients and methods of preparation and cooking. For instance, whole milk is replaced by skimmed milk and ordinary butter with a light substitute whereas frying is replaced by “healthy” cooking methods, etc. The preparation of the dietetic dish is under supervision throughout all phases of the process, which includes a phase where each ingredient used is weighed. The recipe, the technical file and the food composition table of each dish are then drafted. The technical file allows the calculation of the dish’s final price based on the price per kilogram of each ingredient while the food composition table enables to calculate the quantity of proteins, carbohydrates, lipids and calories in the dish based on “NutriBase”, which is an internationally-recognized food composition table.