Objective: The main objective of the present study was to model a diet based on the fundamental characteristics of a Mediterranean dietary (MD) pattern that encourages a number of healthy foods choices (e.g. olive oil, fruits and vegetables, omega-3 and 6 rich foods, lean meat, low saturated foods etc). the model MD pattern will be used as an intervention in a larger study on university students. Methods: The modelling process of the MD pattern and the subsequent nutrient analysis was completed in the following steps: 1) dietary goals were set-up; 2) different menus were designed to achieve these dietary goals; 3) nutritional profiling of the proposed meal menus was done using food composition database of Pakistan as well as of the USD. Results: We developed a list of dietary goals. Amounts of all target nutrients were determined including macronutrients (n=17), vitamins (n=14) and minerals (n=14) separately for male and female university students according to their age and general anthropometric characteristics. These nutrients were then translated into different foods in a way to considering MD patterns and menus were developed. The resulting menus have an energy content between 1800-2400 Kcal. The mean DII score is -5.32 showing an anti-inflammatory dietary pattern. Conclusion: In conclusion, a diet was modelled based on MD patterns with an overall anti-inflammatory DII score that is expected to positively impact overall physical health as well as stress in the university students.