The aim of this course is for students to: (1) Identify and assess nutritional problems of population groups. (2) Design, organize, implement, and assess nutritional programs through public and private institutions, as well as through the civil society. (3) Understand the elements that play a role in the design of food policies, health promotion programs and nutritional education campaigns or plans. (4) Become knowledgeable about the application of collective health monitoring programs, nutritional quality control strategies, and food safety.