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.

Students will be able to apply procedures which are specific to the individual patient in accordance with his/her disease in order to perform anthropometric, biochemical, and clinical assessments and to prepare medical records.

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.

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.

Students will be able to explain the fundamentals of nutrition and its current scenario in Mexico. They will also be able to state the classification, characteristics , food sources , functions, requirements, and recommendations of macronutrients and micronutrients , the interaction between them and their interaction with the health-disease process. This will be achieved through readings, research, discussions and practical exercises done both individually and in groups, in order to support the preservation of the nutritional health of human beings.

The aim of this course is to apply nutritional assessment and care procedures on healthy individuals to measure the body corporation at each stage of life, as well as the preparation of clinical histories that include the ABCD of nutrition.