The aim of this course is for students to apply research methodology in the field of food services by conducting a research project and justifying it to proceed with the design of the research protocol.

The aim of this course is for students to integrate the knowledge and research, evaluation, and intervention skills that they have acquired during their university course in contexts that test their level of responsibility, methodological search capability, processing and use of information to approach problems , design solutions and apply adequate techniques to specific situations.

Students will be able to outline a research project, justifying it to proceed with the design of the research protocol, applying research methodology in the field of 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. All of this will be achieved through research-action activities guided by a head teacher and a tutor from the client institution.

Students will be able to outline a research project, justifying it to proceed with the design of a research protocol, applying research methodology in the field of food services 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 become knowledgeable about somatometry (mensuration) applied to high-performance athletes and people who exercise regularly, whether healthy individuals or patients, in order to prepare a nutritional intervention and a special dietary plan in accordance with the physical or sporting activity that they perform.

Students will be able to develop skills to design dietary regimens for patients with cardiovascular, renal, endocrine, pancreatic, liver and biliary diseases in order to guide them to contribute to the recovery of overall health.

The aim of this course is for students to develop skills to design dietary regimens for surgery patients and patients with diseases of the muscoloskeletal system, pulmonary, infectious or traumatic diseases, as well as for women with high-risk pregnancies, oriented to contribute to the restablishment of overall health.

The aim of this course is for students to: (1) Identify and assess nutritional problems of population groups. (2) Design, organize, implement, and assess nutritional programs through public and private institutions, as well as through the civil society. (3) Understand the elements that play a role in the design of food policies, health promotion programs and nutritional education campaigns or plans.

The aim of this course is for students to reflect on the importance of collective food services from the perspective of public health and community nutrition. They will be able to describe the characteristics and functions that a school cafeteria should have.