Students will be able to design a research project, justifying it to proceed with the design of a research protocol, applying research methodology in the field of population nutrition in order to experience first-hand the activities that a Nutritionist carries out in the workplace, making contact with the professional world and serving the local community.
The aim of this course is for students to understand, from different perspectives, chronic degenerative diseases as problems in clinical practice, the physiopathogenic interaction between them and trends and prospective for their prevention, diagnosis, and treatment.
This course aim is for students to identify the relevance of enteral and parenteral nutrition as support to patient's nutritional management, as well as its characteristics, recommendations, and main complications.
The aim of this course is to describe essential culinary methods, techniques, and procedures for the preparation and presentation of dishes from the cuisine of various religions: Jewish, Buddhist, Hindi, and Christian.
This course aims to describe the analytical tools that study a company's competitive environment through the strategic planning process.
The aim of this course is to describe essential culinary methods, techniques, and procedures for the preparation and presentaion of typical dishes of Mexican cuisine.
Students will be able to understand theories, reflections, and research on general studies of nutrition, based on the various fields of the discipline which enables them to adopt attitudes specific to nutrition-related work.
Students will be able to apply procedures which are specific to the individual patient in accordance with his/her disease in order to perform anthropometric, biochemical, and clinical assessments and to prepare medical records.
Students will be able to apply knowledge of nutritional intervention and diet design for individuals with obesity-related conditions and gastric, neurological, and hematological diseases in order to respond to the specific requirements of the patient's nutritional status.
Students will be able to apply knowledge of nutritional intervention and diet design for patients with diseases affecting the endocrine system, pancreas, liver, muskuloskeletal system, or cancer, in order to respond to the specific nutritional requirements brought about by each disease.