| Adebayo Daniel Feranmi
Commitment to Nutritional Diversity:
The food services department is dedicated to offering an extensive array of vegetarian and vegan dishes that are both nutritious and well-balanced, primarily excluding meat, fish, and poultry. Special attention is given to ensuring that these meals provide an appropriate balance of complex carbohydrates, healthy fats, and protein, along with essential vitamins and minerals, particularly focusing on iron and vitamin B12 sourced from fortified foods.
Menu Highlights:
The vegetarian selections encompass a variety of plant-based proteins, including beans, tofu, and nuts, as well as dairy products for those who include them in their diets. The menu features high-fiber whole grains such as oats, brown rice, and sweet potatoes, alongside popular dishes including moimoi, yam served with various sauces, and a selection of rice-based meals.
Nutritional Focus and Meal Preparation:
Each meal is meticulously designed to meet daily nutritional requirements, fostering energy for academic pursuits. The offerings incorporate a wide range of fresh fruits and vegetables, whole grains, and healthy oils. Flavor is enhanced through the use of moderate salt and an array of herbs and spices, while hydration options include water and natural fruit juices. Each meal is complemented with a daily supply of fruits and/or vegetables, providing essential fiber and nutrients.
Accommodations for Special Diets:
The menu is thoughtfully tailored to accommodate students with specific medical conditions, such as allergies, diabetes, and obesity. It emphasizes high-fiber, low-glycemic index foods and employs cooking techniques that minimize frying, utilizing natural herbs and minimal salt for flavor enhancement. Each meal consistently includes fruits or vegetables, particularly in conjunction with rice dishes.
Sourcing and Food Safety Standards:
The food services department prioritizes food safety by selecting sources that adhere to rigorous quality standards. Fresh produce is procured from local farms whenever feasible, while dry goods and non-perishable items are sourced from reputable suppliers known for their consistent quality. All suppliers undergo comprehensive vetting to ensure compliance with safety certifications and inspections, thus guaranteeing that meals are prepared with the highest standards of safety and quality.
