Upon completion of this course, students will be able to analyze the impact of orofacial medical genetics in the hereditary processes determining healgh and disease in humans.

Upon completion of this course, students will have acquired the knowledge necessary to make rational use of these paraclinical tests and to interpret them, as support to make diagnostic decisions or therapeutic modification ones.

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.

Students will be able to design a research project, justifying it to proceed with the design of a research protocol, applying research methodology in the field of population 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.

This course aims to describe the analytical tools that study a company's competitive environment through the strategic planning process.

The aim of this course is to describe essential culinary methods, techniques, and procedures for the preparation and presentation of dishes from the cuisine of various religions: Jewish, Buddhist, Hindi, and Christian.

This course aim is for students to identify the relevance of enteral and parenteral nutrition as support to patient's nutritional management, as well as its characteristics, recommendations, and main complications.

The aim of this course is for students to understand, from different perspectives, chronic degenerative diseases as problems in clinical practice, the physiopathogenic interaction between them and trends and prospective for their prevention, diagnosis, and treatment.

Students will be able to understand theories, 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.