The aim of this course is to analyze official Mexican standards in comparison with international standards related to the production, reception, handling, and safety of food, as well as infrastructure requirements and facility equipment. Students will be able to support service and personnel administrative decisions and prevention.

The aim of this course is to review the classification, morphology, and metabolism of medically-important bacteria, fungi, viruses, and parasites. Students will be able to analyze the toxicity of foods to prevent health risks.

Students will be able to apply specific procedures to the individual patient according to the pathology for anthropometric assessments , biochemical , and clinical as well as the development of medical records.

Students will be able to apply knowledge concerning the nutritional intervention and design of diets for patients with diseases such as cancer, musculoskeletal disorders, different types of anemia and hematologic diseases in order to respond to the specific nutritional requirements brought about by each disease. This will be achieved through research and exhibitions with feedback from the professor.

Students will be able to apply knowledge of nutritional intervention and design of diets for individuals with various diseases related to neuropsychiatric disorders, requirements in pathological conditions, hydration in pathological conditions, allergies and food intolerance, and diseases of the gastrointestinal tract in order to respond to specific requirements of the patient's nutritional status .

Students will be able to identify and implement specific procedures to evaluate a patient according to the disease afflicting them. They will also be able to examine the patient holistically by performing and interpreting anthropometric , biochemical, and clinical measurements and the analysis and anamnesis of data obtained from the medical records made by the students themselves.

Students will be able to assess the theoretical models and research of recent contributions to the study of behavior, in order to reflect on these developments and their implications for nutrition.

The aim of this course is for students to develop skills necessary to design and standardize recipes that provide the required caloric and nutritional content in any institution or enterprise providing collective food services both for healthy individuals and patients.

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.