A S U

On Sunday, October 19, 2025, the Nutrition Education and Fitness Unit, affiliated with the Center for Studies, Research, and Integrated Services at the Faculty of Girls, Ain Shams University, was inaugurated. The unit is located inside the swimming pool area at the faculty premises (1 Asmaa Fahmy St. - Al-Mirghani - Heliopolis).

The opening ceremony was led by Prof. Amira Youssef, Dean of the Faculty, accompanied by the faculty’s deputies: Prof. Heba Barakat, Deputy Dean for Community Service and Environmental Development, Prof. Asmaa Zaazaa, Deputy Dean for Education and Student Affairs, a group of faculty staff from the Biochemistry and Nutrition Department, the General Director of the Faculty Ms. Nahed Ali Mujahid, the activity supervisor Asst. Prof. Aliaa Jabal, along with her assistants Dr. Hagar Masaad Saad and Dr. Sanaa Abdul Rahman, all members of the Biochemistry and Nutrition Department. The Dean urged the students to pay close attention to their health and maintain a balanced nutritional regimen.

The Nutrition Education and Fitness Unit announced its readiness to offer a comprehensive range of services, including special discounts and offers on body measurements and dietary plans for various groups, including healthy individuals, and patients with chronic or acute illnesses, in celebration of the opening.

The unit provided free body composition analyses to the first ten students using the InBody device, which specializes in analyzing body components. Measurements included height, weight, and body mass index (BMI), bone mass, and body fat percentage. Caloric needs were calculated, and appropriate dietary plans were offered for cases of obesity, underweight, and chronic diseases, alongside tailored nutritional advice, as an encouraging step toward adopting a healthy lifestyle. Basic nutritional tips were also shared to ensure good health.

The faculty administration emphasized that the unit aims to serve the wider community in addition to supporting the students, raising awareness about the importance of proper nutrition.

On the sidelines of the opening, to consolidate efforts in promoting balanced healthy nutrition and maintaining physical well-being, Dr. Doaa Khalaf Mahmoud, a lecturer in the Biochemistry and Nutrition Department, along with Abeer Thamer, a graduate of the department, organized an exhibition linked to the Small Projects Unit, part of the Center for Studies, Research, and Integrated Services. The exhibition featured a variety of healthy, low-calorie food items made from natural, highly nutritious ingredients rich in protein and fiber, which provide a sense of fullness, as well as healthy fats that supply high energy. Healthy alternatives to white flour, such as corn flour and chickpea flour, were used to protect gut and stomach health.

The exhibition, held alongside the unit’s inauguration, gave attendees the opportunity to explore healthy food options. These products appeal to those interested in gluten-free or sugar-free foods rich in fiber and healthy fats. The exhibition included granola, chocolate and coconut balls, cereal flakes, chickpea biscuits, chickpea cake, yellow corn cake, and chickpea and corn crepes.

The Nutrition Education and Fitness Unit and the exhibition received great interest from the faculty staff.