The aim of this course is to acquaint students with the epidemiology  of periodontal diseases, oral cancer and malocclusion by using health indicators and applying statistical support for the interpretation of information. Similarly, they will learn about and  explain the epidemiology of communicable diseases that affect individuals fairly frequently and may be transmitted through inappropriate dental management or care.

Students will correlate knowledge of dental materials with its practical application in clinics and labs. They will also learn about types and behavior of the interfaces between dental materials and oral tissue (Biocompatibility).

This course aim to introduce students to dental public health, epidemiology, and the relation that is established between health and disease,  understanding this process as a dynamic process that translates into clinical manifestations.

The aim of this course is to analyze the main explanatory theories of personality as a psychological and social phenomenon that integrates the physical, emotional, affective, intellectual, cognitive, moral, and spiritual elements of people, while at the same time it is the source of individual differences.

The aim of this course is for students to comprehend the interdependence between human behavior and organizations, understanding both the impact that individual and groups have on organizational systems, processes and results, as well as the influence that structure, labor environment, and organizational culture have on the performance of individuals.

This course aims to reinforce interpersonal relationship skills in students, allowing them to relate in a positive way to their clients and emphasizing a position oriented to understanding both the cognitive and emotional aspects of human ineraction.

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.