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.
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.
Upon completion of this course, students will be able to recognize the morpho-functional changes brought about by growth at each stage of a child's development, as well as the physiopathological factors that determine health deviations in the health of the child population.
Upon completion of this course, students will analyze ethical and legal concepts in order to regulate the behavior of professionals in the practice of their profession.
Upon completion of this course, students will be able to identify the mental and psychiatric health process at the different stages of life, which will enable them to intervene in the prevention and care of psychiatric disorders, placing emphasis on the relationship with the individuals, families, and communities.
Upon completion of this course, students will be knowledgeable about the main health needs of the country; the concept, importance, and scope of public health; the natural history of disease, levels of care and preventive healthcare, demographic and epidemiological profiles, health resources, and existing programs.
Students will be able to explain the evolution and current situation of this discipline in Mexico . This will be achieved through readings, research, discussions and practical exercises done both individually and as a group.
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.
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.