Students will be able to apply knowledge of nutritional intervention and design of diets for individuals with various diseases related to neuropsychiatric disorders, requirements in pathological conditions, hydration in pathological conditions, allergies and food intolerance, and diseases of the gastrointestinal tract in order to respond to specific requirements of the patient's nutritional status .
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.
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.
In the undergraduate degree program in Biomedical Engineering (IBI) you will find a practice-focused curriculum that encompasses different areas, including Clinical Engineering, Biomechanics, Biomaterials, and Biomedical Instrumentation.
Have an academic experience abroad for a summer, a semester or a year.
See moreLearn about the success stories of our graduates.
In the undergraduate degree program in Nursing (LEN) you will acquire the tools to be a professional capable of performing different roles as a caregiver, educator, administrator, researcher. You will also be able to collaborate with a health team at the different health care levels.
Have an academic experience abroad for a summer, a semester or a year.
See moreLearn about the success stories of our graduates.
In our Nutrition career we have the CIEES level 1 accreditation, a guarantee that you will learn strategies to prevent and treat health problems.
Have an academic experience abroad for a summer, a semester or a year.
See moreLearn about the success stories of our graduates.
