Nutrition Management Systems in Companies and Universities

These systems include several elements, including:

1.       Menu design: It includes identifying healthy foods that should be served, and providing a variety of options to meet the needs of different individuals, such as vegetarians or the need to avoid food allergies.  

1.        Purchase and supply: Suppliers are carefully selected to ensure the quality of the foods used and compliance with health and food safety standards.  

1.        Storage and processing: Foods must be stored in a healthy and safe manner, and processed in a way that preserves their nutritional value and quality.  

1.        Providing meals: A clean and comfortable environment must be provided for meals, whether in the company's restaurants or the cafeteria at the university.