Bachelor's Degree in Nutrition
Duration: 8 semesters
Modality: Face-to-face
Call: Annual
School of Medicine and Psychology, Tijuana.
+52 (664) 682-12-33
https://medicina.tij.uabc.mx/oferta-educativa/licenciatura-en-nutricion-2/
Faculty of Medicine, Mexicali.
+52 (664) 557-16-22
Whoever graduates from the Bachelor of Nutrition educational program may work as:
- Federal and State Public Health Services Institutions
- Children's stays from the DIF, IMSS, ISSSTE system
- Educational sector: Public schools
- Sports centers
- Food services in health centers
- Private consultation
- Hotels and restaurants
- Hospitals
- Civil associations
- School and industrial canteens
- Private schools
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Empower the student to design nutritional programs and plans.
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Enable the student to implement various feeding programs at the institutional and population level.
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Achieve comprehensive training of the student in the area of nutrition.
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Enable the teacher to have a comprehensive profile, making him a true participant in teaching, research, tutoring and management, in the area of nutrition.
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Enable the teacher as a facilitator and promoter of the learning process, in the area of nutrition.
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Motivate the student to participate actively and responsibly in their own training process in the area of nutrition.
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Support academic work on principles of responsibility, honesty, respect, and appreciation of effort, of the Nutrition program.
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Keep the contents of the Nutrition program updated and relevant.
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Promote student exchange of the Nutrition program.
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Promote an institutional environment where values are a fundamental part of the teaching work and student training of the Nutrition program.
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Make links with public and private institutions.
It must possess the following characteristics:
- Physics
- Chemistry
- Mathematics
- Biology
- Civic and ethical training
- Oral and written communication
- Teamwork
- Ease of establishing relationships
- interpersonal
- Logical and critical thinking for resolution
- of cases
- Interest in research
- Responsibility, interest and commitment to
- overcoming
- Empathy
- Entrepreneurship
- Discipline
- Identify nutritional intervention needs, through application of nutritional diagnosis based on scientific evidence for the prevention of diseases or restitution of health in the different stages of life, with honesty and professional ethics.
- Evaluate chronic-degenerative diseases and other diseases nutritional, through the analysis of the clinical and/or biochemical picture, for provide nutritional treatment based on scientific evidence and improve the quality of life of the population, with responsibility and respect to integrity.
- Evaluate eating habits of the population through the application of diagnostic techniques and methods based on scientific evidence that identify its influence on the health of the population, to implement intervention techniques with the purpose of modifying attitudes and behaviors, respecting their culture.
- Design intervention and nutritional guidance programs based on scientific evidence and national nutritional policies e international, to improve the health of the population, within a framework of respect and responsibility to the community.
- Evaluate the management of food services in institutions and industries through the application of official national and international standards to verify compliance with hygiene quality standards and their physical space, with leadership, honesty and respect.
- In addition, you must demonstrate English proficiency at A2 level.
Curriculum
| Subject | Credits | Mandatory |
|---|---|---|
| Nutrition Fundamentals | 12 | ✓ |
| Morphophysiology of Nutrition | 10 | ✓ |
| Information Technologies | 3 | ✓ |
| Oral and Written Communication | 4 | ✓ |
| Nutritional Biochemistry | 12 | ✓ |
| Bioethics | 3 | ✓ |
| Basic Dietetics | 12 | ✓ |
| Body Composition | 6 | ✓ |
| Biostatistics | 6 | ✓ |
| Nutritional Anthropology | 3 | ✓ |
| Nutrigenomics | 12 | ✓ |
| Nutritional Assessment | 10 | ✓ |
| Epidemiology | 4 | ✓ |
| Research Methodology | 6 | ✓ |
| Pathophysiology in Nutritional Diseases | 12 | ✓ |
| Nutrition in the Life Cycle | 5 | ✓ |
| Subject | Credits | Mandatory |
|---|---|---|
| Basic Clinical Nutrition | 5 | ✓ |
| Malnutrition and Specific Deficiencies | 6 | ✓ |
| Evidence-Based Nutrition | 6 | ✓ |
| Applied Dietetics | 6 | ✓ |
| Nutritional Education | 7 | ✓ |
| Diet Therapy for Chronic Degenerative Diseases | 6 | ✓ |
| Nutritional Research | 6 | ✓ |
| Diet therapy in Pediatrics | 6 | ✓ |
| Food Safety | 6 | ✓ |
| Community Nutrition | 8 | ✓ |
| Diet therapy in Digestive Diseases | 6 | ✓ |
| Chemistry and Conservation of Food | 8 | ✓ |
| Eating Disorders | 6 | |
| Functional Foods | 6 | |
| Nutrition and Sport | 6 | |
| Food Allergies | 6 | |
| Standardization of Dietary Methods | 6 | |
| Design of Evaluation Instruments | 6 | |
| Endocrinology | 6 | |
| Pathophysiology of Obesity | 6 | |
| Diabetes | 6 | |
| Basic Culinary Techniques | 6 | |
| Food Bromatology | 6 | |
| Physiology and Diet Therapy of Adults and Senescence | 6 | |
| Anthropometric Standardization | 6 | |
| Physical Culture | 6 | |
| Pharmacognosy and Vegetable Condiments | 6 |
| Subject | Credits | Mandatory |
|---|---|---|
| Nutritional Intervention Programs | 8 | ✓ |
| Hygiene and Food Legislation | 8 | ✓ |
| Food Service Administration | 10 | ✓ |
| Applied Clinical Nutrition | 10 | ✓ |
| Program Evaluation | 6 | ✓ |
Curriculum Map
