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.

The aim of this course is to describe essential culinary methods, techniques, and procedures for the preparation and presentaion of typical dishes of Mexican cuisine.

Students will be able to analyze the principles of the science of nutrition applied to the physical, social, intellectual, and cognitive development to preserve adequate overall health in accordance with the nutritional needs of each stage of a person's life; aiming to acquire a global notion of the basic nutritional needs of human beings at any stage of life.

Students will be able to apply knowledge of nutritional intervention and diet design for patients with diseases affecting the endocrine system, pancreas, liver, muskuloskeletal system, or cancer, in order to respond to the specific nutritional requirements brought about by each disease.

Students will be able to apply knowledge of nutritional intervention and diet design for individuals with obesity-related conditions and gastric, neurological, and hematological diseases in order to respond to the specific requirements of the patient's nutritional status.