University President Attends Healthy Food Festival Organized by the Department of Nutrition and Dietetics to Mark World Food Day
On Thursday, October 16, 2025, Prof. Dr. Amjad Sabir Al-Delawe, President of Cihan University-Erbil, inaugurated the Healthy Food Festival.
The festival, organized by Lecturer Tanya Salam, Head of the Department of Nutrition and Dietetics at Cihan University-Erbil on the occasion of World Food Day, was attended by Professor Dr. Ayad Hazim (Vice President for Scientific Affairs), Assistant Professor Dr. Abdulstar Abdulkarim (Vice President for Student Affairs and Administration), members of the University Council, faculty members, and students from various stages. Students from the Department of Nutrition and Dietetics prepared the festival displays under the supervision of their department head.
Students designed, prepared, and displayed a wide range of healthy dishes that demonstrated nutrient-balanced recipes and practical food-preparation skills. The exhibits were arranged in thematic stations—balanced meals, traditional dishes adapted with healthier methods, and quick nutritious snacks—allowing visitors to follow clear learning points at each stop. Each table featured concise display cards listing ingredients, preparation steps, portion sizes, and the nutritional rationale for the recipe, accompanied by brief oral presentations by the students. Live demonstrations highlighted simple technique choices (such as baking or steaming instead of deep-frying) and basic food-safety practices. Attendees were invited to sample small portions and engage in Q&A sessions about ingredient substitutions, allergen awareness, and interpreting nutrition information. University leadership toured the stands, listened to explanations, and asked targeted questions about portioning, preparation temperatures, and practical applications in everyday diets. The activity emphasized applied learning outcomes, including planning menus aligned with dietary guidelines, executing standardized recipes, labeling macronutrients and key micronutrients, and presenting portion-appropriate samples with clear educational messages.
The event concluded with closing remarks by Lecturer Tanya Salam, who acknowledged the students’ professionalism and thanked the university leadership for their attendance. The department will archive the showcased recipes and photos for teaching purposes and future outreach activities.
