The Bachelor of Nutrition undergraduate program shapes professionals committed to domestic and international strategies intended to prevent and treat the main food-related health problems from which people suffer. They will also be able to work in an interdisciplinary manner with professionals in the fields of psychology, medicine, sports, biotechnology, marketing, and gastronomy, among others.Objective
To shape professionals able to provide nutritional care to individuals who are healthy or ill, either at an individual level, in groups, or populations, by applying research, assessment and intervention methods and techniques intended to assure the assessment, diagnosis, treatment, follow up and evaluation of nutritional therapy or intervention programs. They will also be able to develop management processes in food services in accordance to the official norms on sanitary control, prevention of disease, and the promotion of health.Student Learning Outcomes
- Apply the principles of food science, food systems and food preparation technique for the preparation, modification and evaluation of recipes and menus as well as food products which are acceptable to the various populations.
- Use the nutritional care process to identify nutrition-related problems, make decisions, determine and evaluate nutrition interventions, including nutritional medical therapy, disease prevention and health promotion.
- Analyze and evaluate community nutrition problems and develop nutritional intervention programs using different strategies oriented to specific communities or the general population.