24/11/2025
As part of Kafrelsheikh University’s commitment to strengthening community awareness and fulfilling its role in community service and environmental development, the Faculty of Specific Education organized an educational seminar titled “Healthy and Proper Dietary Habits.” The event was held under the patronage of His Excellency Prof. Dr. Ismail Ismail Ibrahim, President of Kafrelsheikh University, and Prof. Dr. Amani Mohamed Shaker, Vice President for Community Service and Environmental Development. It was supervised by Prof. Dr. Naglaa Hosny Al-Ashraf, Dean of the Faculty of Specific Education, and Prof. Dr. Rasha Abdullah Gawish, Vice Dean for Community Service and Environmental Development, with the attendance of Prof. Dr. Wajida Hamad, Vice Dean for Postgraduate Studies and Research, as well as a number of faculty members and students.
The seminar was delivered by Prof. Dr. Lamia Lotfy Al-Sadiq, Professor of Nutrition and Food Science and Head of the Home Economics Department, while Prof. Dr. Enas Adel Al-Fawakhry served as the seminar coordinator. The event featured a comprehensive discussion of healthy dietary behaviors, factors influencing the selection of nutritious meals, and common dietary mistakes individuals make in their daily lives. It also emphasized the importance of adopting a balanced eating pattern that promotes the health of both individuals and the community, aligning with the Sustainable Development Goals—particularly Goal 3 on good health—by raising awareness of the role of proper nutrition in disease prevention and reducing health risks.
During the event, Prof. Dr. Naglaa Hosny Al-Ashraf, Dean of the Faculty of Specific Education, expressed her appreciation for the scientific and research efforts in the field of nutrition and food science and their vital role in enhancing quality of life. She affirmed that such seminars serve as a fundamental pillar in increasing community awareness and guiding individuals toward healthier and more sustainable dietary practices, thereby supporting the university’s mission in community service and environmental development.
The seminar also addressed ways to reduce the consumption of processed foods high in sugars and fats, encouraging instead a greater reliance on fresh products as a healthier option that improves quality of life and promotes sound dietary behavior. The event received notable engagement from the attendees due to the richness of its scientific content and the practical guidelines it offered to promote healthy nutrition practices within the community.