Students will be able to identify and implement specific procedures to evaluate a patient according to the disease afflicting them. They will also be able to examine the patient holistically by performing and interpreting anthropometric , biochemical, and clinical measurements and the analysis and anamnesis of data obtained from the medical records made by the students themselves.
Students will be able to assess the theoretical models and research of recent contributions to the study of behavior, in order to reflect on these developments and their implications for nutrition.
The aim of this course is for students to develop skills necessary to design and standardize recipes that provide the required caloric and nutritional content in any institution or enterprise providing collective food services both for healthy individuals and patients.
This course aims to describe the physical, chemical, and functional properties of food components and the procedures involved in their alteration, preservation, and safety in order to gain a deeper understanding of the characteristics of various food systems.
This course aims to describe the physical, chemical, and functional properties of food components and the procedures involved in their alteration, preservation, and safety in order to gain a deeper understanding of the characteristics of various food systems.
The aim of this course is for students to understand the different methods used to solve ordinary and partial differential equations and to apply these methods for the solution of various problems.
The aim of this course is for students to understand the fundamental principles of graphics, limits, and derivatives of functions in order to apply them to the solution of problems.
At the conclusion of the course, students from the different undergraduate degree programs will have learned how to use the scientific research method in order to apply acquired skills to develop trials , research protocols and scientific papers in line with the methodological, ethical and regulatory guidelines.
Students will be able to explain the anatomical and functional characteristics of the systems that make up the human body: digestive, endocrine, circulatory, respiratory and urinary tracts, and the interaction between them.
The aim of this course is for students to be able to explain the basics of nutrition through the features and functions of nutrients (carbohydrates , proteins, lipids , vitamins, and minerals) and their relationship to human health and welfare at different stages of life. They will also get acquainted with the role that food technology plays in the human diet.