Nutrition and Dietetics
Deal with the nutritional status of the population and its impact on human health in a comprehensive way.
This professional takes part in the interdisciplinary team in the field of Health that addresses all areas of knowledge in which food and nutrition are presented as foundations to promote health, recovery and disease prevention.
He studies, analyzes, interprets and applies Nutrition science at individual and/or collective level in all the sectors of the population, in healthy and sick people.
He performs research and produces innovative proposals in the area of health, nutrition and food technology, ensuring their quality and health.
His research is aimed at solving problems derived from nutrition and food that affect the population, such as:
Protein-energy malnutrition in order to improve child life
The prevention of premature death due to chronic diseases related to diet such as heart diseases, diabetes, obesity, hypertension and cancer, as well as the preservation of optimal physical and mental functions throughout life.
The increase in obesity and chronic and degenerative diseases, which has resulted in a demand for nutritionists – dieticians, and in the most varied areas of society, in order to prevent or treat these pathologies
Specific tasks or activities carried out in the profession
He carries out private nutritional consultancies, detecting the origin of the nutritional disorder from intake analysis, dealing with *biochemical and *immunological indicators, as well as assimilation problems and possible organic deficiencies that may alter the digestive process; he compares the most usual*anthropometric parameters (weight, height, perimeters, fat rolls, etc) with the appropriate standards and delivering adequate nutritional contributions to the characteristics of the individual.
He prepares and implements *therapeutic eating plans, previous diagnosis and medical prescription.
He makes eating plans for healthy individuals and communities, considering their biological, social, cultural and economic aspects such as the design and planning of menus in collective dining halls both in schools and in the workplace or institutions for the elderly.
He plans, organizes and directs feeding techniques (ways of feeding).
He prepares and interprets surveys by investigating preferences, consumption, eating habits to study nutritional issues of specific populations.
He performs *epidemiological research on eating habits and food consumption.
He performs nutritional education campaigns creating educational and support material for preventive and health promotion activities related to nutrition.
He plays an important informative advisory role for the urban developed world in the nutritional aspect, where every time there is a greater variety of food products available to the consumer.
He takes part in the formulation of nutrition policies, plans and programs at the regional and national levels.
The Nutritionist – Dietitian will be able to perform in different areas:
Clinical Area: Food Services in Hospitals, Clinics. -Health Centers, Aesthetic Centers and nutritional health control, Rehabilitation Centers. –Private nutritional consultation in Medical Centers. –Home care.
Public Health and Community Nutrition Area: Municipalized Health Centers, Charities, Primary Care Offices, Nursery Schools, Feeding programs for students, Programs of nutritional guidance for the consumer.
Food Service Management Area: Companies providing food services (in canteens, schools, restaurants, nursing homes or children’s homes, etc) Private practice.
Food Science and Technology Area: Food Industry, Agricultural Companies, Pharmaceutical Laboratories, Food quality control system. –Consulting and Food Marketing.
Physical Activity and Sports Area: Gyms, Advice to high performance athletes, Sport clubs.
Teaching, Research and Extension Area: Universities, Technical Training Centers, Institutions of Education and Research in Health and Nutrition, Research Centers or Institutions.
Estimated time of College years
Main courses included in the study plan
Basic Training Courses
*Mathematics (1 semester)
*Food Production and Technology
*Food Hygiene and Control
*Chemical and Sensory Food Analysis
*Applied Computer Science
*Food and Nutrition Planning
*Diet Therapy for Children and Adults
Complementary Training Courses
Food Service Management
Food Service Administration
Nutrition and Food Safety
Obesity and Eating Disorders
Eating Disorders, Anorexia and Bulimia
Vocation, Skills and Interests required in the candidate for this career
Appreciation for Sciences
Interest and curiosity about biology, especially microbiology and organic systems
Curiosity about organic chemistry
Special appreciation for food
Curiosity for the components of food and its benefits for health
Attention and Interest in the way of preparing food
Interest and motivation to recommend people how to live a healthier life and prevent diseases
Motivation for the service to people, in direct contact with them
Ability and perception in the biological area and organic chemistry
Service vocation, motivated by preserving people’s health by living a healthy life.
Or any specific dream or longing which feels involved or oriented towards this direction.
Observant of the customs and ways of thinking of people
Ease to interact with people who facilitate teamwork
In hospital and industrial sector, laboratories and institutions in general
Nursing, Food Technology
Glossary of Terms
*Chemical and Sensory Food Analysis: Chemical behavior of food components during their storage, processing, cooking and conservation, and possible nutritional alteration.
*Anatomy: Study of the structure of the body and the relationship with its function.
*Cell Biology: Components of the cell, its internal organization and function.
*Biochemistry: It studies the chemical reactions that take place inside the cells, the functional aspects of the organism such as the form and way in which food and other substances are used in the body.
*Food Science: Chemical composition of food, nutrient content and energy levels. –Role in the organic function and health.
*Community Development: Participation of the community in public health programs in health promotion.
*Diet Therapy for Children and Adults: Regulations, procedures and techniques in the operation of a clinical service of collective feeding in children and adults.
*Food Economy: Components of the market and the variables that influence it. –Behavior of the consumer and eating habits.
*Epidemiology: Biology of parasites that cause diseases in the country. -Diagnostic hypothesis based on clinical-epidemiological background.
*Nutritional Assessment: Development of assessment techniques of the nutritional status and its importance in the patient’s life.
*Pharmacology: Action of chemical substances in the body used in the treatment, cure, prevention or diagnosis of a disease.
*Physiology: Functioning of living being from the cellular and molecular level to the organism. -Regulation mechanisms of the organism to adapt to internal disturbances.
*Pathophysiology: Alterations of the normal functions of the organism. -Most frequent disorders.
*Food Hygiene and Control: Hygiene and safety in the production, manufacturing and distribution of food, and risk prevention measures.
*Histology: Study of the microscopic structure of organic tissues.
*Applied Computer Science: Application of computer tools in planning processes for the proper management of human nutrition and food.
*Mathematics: Functions, real numbers and basic methods of differential calculus.
*Research Methodology: Scientific methods, formulation of coherent questions and answers in the psychological knowledge of the patient.
*Microbiology: Epidemiological and control aspects of parasitic infections, bacteria and viruses.
*Nutrition: Influence of Nutrition on health and life quality. –Prevention of risk factors through healthy lifestyles and adequate eating habits.
*Pediatrics: Study of children’s diseases and their relation with food and nutrition.
*Food and Nutrition Planning: Strategic planning and management applied to the alimentary-nutritional problem.
*Food Production and Technology: Main technological processes involved in food manufacturing, their characteristics, advantages and disadvantages, their nutritional effects and food quality controls.
*Educational Psychology: Development of effective communication skills and behavioral modification techniques in eating behavior.
*General Chemistry: Physical and chemical nature of matter, such as its electronic structure, chemical bond, solutions, chemical equilibrium, among others.
*Organic Chemistry: It studies organic compounds and their capacity for chemical reaction in the presence of other substances.
*Public Health: Health-disease process and health care in the country.
*Dietetic Techniques: Food procurement, advertising and nutritional labeling, shelf life, preservation method, etc.GO BACK