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 analyze the factors that determine food production, supply, and distribution processes both nationally and globally. They will also acquire the language of this field and understand the imporance of food production and distribution for the nutrition of a population.

Students will be able to explain the fundamentals of nutrition and its current scenario in Mexico. They will also be able to state the classification, characteristics , food sources , functions, requirements, and recommendations of macronutrients and micronutrients , the interaction between them and their interaction with the health-disease process. This will be achieved through readings, research, discussions and practical exercises done both individually and in groups, in order to support the preservation of the nutritional health of human beings.

The aim of this course is to apply nutritional assessment and care procedures on healthy individuals to measure the body corporation at each stage of life, as well as the preparation of clinical histories that include the ABCD of nutrition.

The aim of this course is for students to develop skills to design, cook, and present dishes according to the characteristics of the different dietary regimens.

The aim of this course is for students to describe the characteristics of the different dietary regimens and learn how to structure an adequate diet and distribution of nutrients both at the individual and collective level for the different cultures, social groups, and religions in all stages of life.

The aim of this course is to analyze the principles of the science of nutrition applied to the physical, social, intellectual, and cognitive development to preserve adequate overall health in accordance with the nutritional needs of each stage of a person's life.

The aim of this course is to acquaint students with the fundamentals of nutrition and the current situation of nutrition in Mexico, as well as with the classification, characteristics, food sources, functions, requirements, and recommendations of nutrients (carbohydrates, proteins, lipids, vitamins, minerals, and water) and their interaction for the preservation of health.

Students will be able to implement nutritional assessment and care procedures on healthy individuals to measure body composition in each stage of life. They will also develop case histories that include the ABC of nutrition in order to make a distinction between a person in a healthy nutritional status and one that requires a special diet.

Students will be able to describe treaties, 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.