Student food insecurity and hunger
The university employs several measures to ensure the safety, transparency, and nutritional value of campus food, while also monitoring student and employee health.
1. Restaurant and Food Safety Monitoring: The university’s Catering Management Committee oversees food safety and the quality of the dining environment. All on-campus catering providers are required to comply with Taiwanese laws, specifically by uploading ingredient source and quantity data to the Campus Food Ingredients Registration Platform. Furthermore, finished food products and ice from these providers are subject to periodic inspection, with the results publicly disclosed.
2. Nutritional Transparency: Catering providers on both campuses must display calorie and nutrition values on their menus. Additionally, the university publishes comprehensive nutrition information for all Chiaotung Campus providers on the official campus website for general reference.
3. Malnutrition Risk Reduction: To monitor and reduce the risk of malnutrition, health checkups are conducted for new students and employees before enrollment or hiring to identify individuals who may require specific health and nutrition care.
1. NYCU Restaurant and Store Information
https://ga.nycu.edu.tw/ga/ch/app/artwebsite/view?module=artwebsite&id=33820&serno=40c8c4ad-544e-4a9f-8a78-bf731bc5f07c
2. NYCU Catering Management Committee Meeting Minutes
https://ga.nycu.edu.tw/userfiles/gach/files/20240605104053430.pdf
https://ga.nycu.edu.tw/userfiles/gach/files/20240715135700499.pdf
3. NYCU Restaurant Oil Interceptor Cleaning Records
https://ga.nycu.edu.tw/userfiles/gach/files/20240222154026702.pdf
4. NYCU Promoting Healthy Weight
https://osa.nycu.edu.tw/osa/ch/app/artwebsite/view?module=artwebsite&id=3566&serno=62753031-6820-42f3-90ca-90be33738d72
