Bachelor in Nutrition and Food Science

Mission, Goals and Objectives

The objective of the Bachelor in Nutrition and Food Science (LNCA) program is to train training professionals with human and intellectual quality, capable of identifying, interpreting, preventing and addressing the main healthcare, nutrition and feeding needs and issues of persons, groups, as well as diverse and vulnerable populations, through inter-disciplinary work, using solid and current scientific evidence, with the support of new technologies on feeding, nutritional and physical activity interventions, to contribute to the promotion of healthy, sustainable lifestyles.

The program outcomes data may be available upon request. For more information on how to request these data, please contact the coordination of the Bachelor's in Nutrition and Food Science via email at [lic.nutricion@ibero.mx] or call us at [55 5950 4000, ext. 4951].

   More about the mission, goals and objectives of the Bachelor in Nutrition and Food Science (LNCA) (Spanish and English Version)

Profiles and Field of Work

KNOWLEDGE

  • Basic knowledge in arithmetic and algebra.
  • Basic knowledge in general chemistry.
  • Basic knowledge in biology

SKILLS

  • To be able to communicate with clarity, both orally and in writing.

ATTITUDES

  • Show interest in health, nutrition, food environments, and food science.
  • Be inclined to using basic computer equipment and software.
  • Show interest in the English language.
  • Show interest in treating people.
  • Be sensitive to the solution of social issues.
  • Be critical and proactive.
  • Be inclined towards inter- and intra-disciplinary work.
  • Personal and professional ethics.
  • To promote healthy lifestyles through the design of food, nutritional and physical activity interventions based on the implementation of the Nutritional Attention Process for persons, groups and populations of different ages, environmental and social contexts and health and disease (Clinical Nutrition Area).
  • To participate in the design, implementation and evaluation of food, nutrition and health programs and policies (Population Nutrition Area).
  • To propose strategies and interventions to foster healthy and sustainable food environments, at the individual and population level, in different contexts (Food Environment Area*).
  • To evaluate the quality of food products and supplements to propose modifications that respond to individual, groups and population needs, in different social contexts and health and ill conditions (Food Science Area).

*Before, Food Service Area

  • Public and private healthcare services: Hospitals, doctor’s offices, first, second and third level healthcare institutions, schools, sports and recreational centers (Clinical Nutrition).
  • Educational and research centers, Public and private institutions and civil society organizations (Population Nutrition).
  • Food services, companies, public and private institutions, schools and research centers, civil society organizations (Food Environments*).
  • Food industry, public and private institutions related to food products nutritional control and quality (Food Science).
  • Public and private healthcare services: public and private institutions, schools and research centers, and civil society organizations (IT, communications and education).
  • Schools and research centers, Public and private institutions (Teaching and research).

* Before, Food Services

Requirements for degree completion in the bachelor program include:

  • Taking and passing all credits in the program, including 1200 hours of supervised practice..
  • Passing the General Bachelor’s Exit Exam Plus-Nutrition (EGEL Plus NUTRI)
  •  Accrediting the English language requirement..
  • Completing social service.
  • Have no money dues of any kind.

Graduates from the Bachelor in Nutrition and Food Science, once successfully completing the academic requirements established by Iberoamericana University, will receive the Degree of Bachelor in Nutrition and Food Science..

If you are interested in our program, visit the frequently asked questions..

Program

SUJ Program SUJ NUTRITION AND FOOD SCIENCE PROGRAM (Spanish and English) - Click to download

1semester

Hours: 6

Credits: 8

Prerequisite:No prerequisites

Objectives:

  1. Applying the basic chemistry principles related to the structure of matter.
  2. Relating the structure of atoms and molecules with their physical and chemical properties.
  3. Performing stoichiometric calculations for substances and chemical reactions.
  4. Handling common chemistry laboratory, reagents, materials and equipment under safety quality and environmental protection standards.
  5. Using the most important microscale techniques to separate substance mixtures.
  6. Identifying the physical and chemical characteristics of different types of substances.
  7. Inferring the experimental results obtained to propose a hypothesis for the observed phenomena.

Subjects:

  1. Atoms, molecules and ions.
  2. Chemical reaction stoichiometry.
  3. Aqueous solution reactions.
  4. Basic electrochemistry concepts.
  5. Atoms electronic structure.
  6. Elements periodical relations.
  7. Chemical bonds and ionic, molecular and metallic structures.

Hours: 4

Credits: 4

Prerequisite:No prerequisites

Objectives:

  1. Identifying the general composition of food and its relation to their nutritional value.
  2. Differentiating the association between structure, functional properties and basic properties at a physiological level of food components.
  3. Explaining the most important techniques for analyzing food base on its fundamentals.
  4. Identifying current national and international standards for labeling and other food related regulations.

Subjects:

  1. Water in food
  2. Carbohydrates.
  3. Proteins.
  4. Lipids.
  5. Fiber.
  6. Minerals.
  7. Vitamins.
  8. Food-related labeling and regulatory body.

Hours: 6

Credits: 8

Prerequisite:No prerequisites

Objectives:

  1. Graphical representation of statistical data.
  2. Interpretation of statistical data.
  3. Application of different statistical methods to real issues in the knowledge area.
  4. Identifying probabilistic models suitable to study needs.
  5. Handling mathematic suits (Excel, SPSS) as support tools for solving problems involving statistics.

Subjects::

  1. Introduction to statistics.
  2. Exploratory data analysis.
  3. Central trend and dispersion measurement.
  4. Probability theory.
  5. Probability distributions.

Hours: 4

Credits: 8

Prerequisite:No prerequisites

Objectives:

  1. Identifying the main theories explaining human psychological and social development.
  2. Defining bio-psycho-social characteristics of humans throughout the different stages of life.
  3. Identifying strengths and risk factors for each human being, based under the life stage.
  4. Differentiating individual, family and social group needs, based on the stage of development.

Subjects::

  1. Development theories through the life cycle.
  2. Bio-psycho-social study of development during the life cycle.
  3. Prenatal development and birth: inheritance, environment, psychological status of the mother and family.
  4. Early childhood, middle childhood and adolescence.
  5. Puberty and adolescence.
  6. Adults and seniors.

Hours: 2

Credits: 4

Prerequisite:No prerequisites

Objectives:

  1. Defining proper nutrition and its health benefits.
  2. Describing the characteristics of a proper nutrition (adequate, sufficient, balanced, complete, varied and safe).
  3. Comparing food groupings, their origins, advantages, disadvantages and the evolution.
  4. Reviewing personal nutritional evaluation.
  5. Defining goals for healthy life habits.

Subjects::

  1. Food and nutrition, specific differences.
  2. Food groups.
  3. Diet as a nutrition unit.
  4. Proper nutrition.
  5. Personal nutritional evaluation and definition of healthy goals.
  6. Concepts about: requirement, recommendation and recommended daily intake.
  7. Fundamentals of the healthy eating plate and the Mexican equivalent food system.

Hours: 4

Credits: 8

Prerequisite:No prerequisites

Objectives:

  1. Summarizing complexed text
  2. Writing university level efficient texts.
  3. Discrimination available information from databases and Internet.
  4. Comparing ideas in an assay.
  5. Applying the rules of a style manual.
  6. Using oral expression techniques appropriate for university and professional works.

Subjects::

  1. Basic principles of good writing.
  2. Quality of information in printed and electronic media.
  3. Literary language characteristics and resources.
  4. Literary genre.
  5. Drafting writings at university level.
  6. Proper use of the academic format.
  7. Efficient oral expression practice.

Hours: 4

Credits: 8

Prerequisite:No prerequisites

Objectives:

  1. Identifying social and cultural characteristics of nutrition in Mexico.
  2. Explaining the different social theories (functionalism, structuralism, ethnosocial, materialism) in relation the food taboos.
  3. Distinguishing how food and its aspects becomes social differentiators.
  4. Explain the development of the different factors that have led to the food transition in Mexico and the world.

Subjects::

  1. Concepts of culture and its relation to nutrition.
  2. Food preferences and aversions in Mexico and the rest of the world.
  3. Food taboos in Mexico and examples around the world.
  4. Cultural aspects of meat.
  5. Food and social differentiation.
  6. Industrial nutrition and its cultural impact.
  7. Socio-cultural aspects around malnutrition and obesity.

Hours: 4

Credits: 8

Prerequisite:No prerequisites

Objectives:

  1. To identify psychological interviewing techniques within the clinical, educational, labor, social and marketing contexts.
  2. Using psychological interviews as an assessment technique with children, adolescents, adults or families in the clinical, educational, labor, social and marketing contexts.
  3. Preparing an interview report.

Subjects::

  1. Interviewing theory and technique.
  2. Interviewing in a clinical setting.
  3. Interviewing in an educational setting.
  4. Interviewing in a labor setting.
  5. Interviewing in a social and marketing setting.

Hours: 6

Credits: 8

Prerequisite:General chemistry workshop

Objectives:

  1. To predict a physical and chemical behavior of the main organic compound groups, based on their structural characteristics.
  2. Describing the structure of biological important molecules based on their functional groups.
  3. Describing the methods to prepare and the most important reactions for each functional group, and apply them in the synthesis of compounds of interest.
  4. Describing the different classes of reactions based on their mechanism.
  5. Handling laboratory equipment and both microscale and common scale techniques with a medium level of skill.
  6. Synthesizing in the lab certain compounds with functional groups of organic molecules.
  7. Establishing a relationship between environmental, safety and ethical factors inherent to the practices, and project them towards their professional activities.

Subjects::

  1. Stereochemistry.
  2. Saturated and unsaturated hydrocarbons.
  3. Alkyl halides and aromatic compounds.
  4. Alcohols and ethers.
  5. Aldehydes and ketones.
  6. Carboxylic acids and derivate products.
  7. Amines and phenols.

Hours: 4

Credits: 4

Prerequisite: Food chemistry and analysis workshop I

Objectives:

  1. Identifying the composition and nutritional value of each food group.
  2. Describing the general mechanisms involved in food deterioration and those specific to each food group.
  3. Defining the fundamentals of the analysis techniques specific to the different food groups.
  4. Identifying the different additives, their mechanisms of action and the suitability of their use in food.
  5. Relating the structure and function of macronutrients for the development of new products and the modification of food composition.

Subjects::

  1. Cereals and legumes.
  2. Milk and by-products.
  3. Meat: red meat, fowl, fish and by-products.
  4. Oil seeds.
  5. Fruits and vegetables.
  6. Enzymes.
  7. Additives.
  8. Basic aspects of colloids and dispersed systems: application in food.

Hours: 6

Credits: 8

Prerequisite: Descriptive statistics and probability workshop

Objectives:

  1. Identifying parameters and conditions under estimation.
  2. Statistically explaining the needs of research in the different parametric and non-parametric statistics contexts.
  3. Interpreting obtained results for the corresponding decision-making.
  4. Using mathematical suits, such as SPSS for analyzing the obtained results.

Subjects::

  1. Sampling
  2. Estimates
  3. Tests of hypotheses.
  4. Linear regression and multiple regression.
  5. Non-parametric statistics.

Hours: 4

Credits: 6

Prerequisite:No prerequisites

Objectives:

  1. Choosing variables and indicators that allow you to evaluate the nutritional status of groups and communities, as well as individuals of different ages.
  2. Interpreting the elements of health and illness influencing a person’s nutritional status.
  3. Assessing individual behaviors in the context of their lifestyle, with a direct relation and influence under nutritional status.
  4. Establishing a relationship between food and dietary data of an individual with their current nutritional status or the risk of developing nutritional issues later in life.

Subjects::

  1. Nutritional evaluation and diagnosis of groups of individuals or communities.
  2. Nutritional evaluation and diagnosis of individuals of different age groups.
  3. Clinical condition evaluation.
  4. Evaluation of food and nutritional aspects related to a person’s lifestyle.
  5. Food and nutritional evaluation of a person.

Hours: 4

Credits: 6

Prerequisite: No prerreqisite

Objectives:

  1. Identifying the structure and basic function of cell components.
  2. Explaining the mechanisms of growth, duplication and control of the cell cycle.
  3. Explaining how genetic information flows from one body to its offspring.
  4. Describing the relationship between cell function deregulation and certain pathologies.

Subjects:

  1. General cell structure. Prokaryotic and eukaryotic cells.
  2. Classification of bacteria, virus, fungi and protozoa.
  3. Basic functions of cellular organelles.
  4. Cell communication systems.
  5. Cell cycle and its regulation.
  6. Molecular basis for heredity and genetic principles.
  7. Cell dysfunction associated pathologies.

Hours: 4

Credits: 8

Prerequisite: No prerreqisite

Objectives:

  1. Identifying the essential elements for administrating and organization, the student will use in their professional activities.
  2. Identifying administrating tasks and their implementation based on the business strategy.
  3. Using ‘administrating judgment’ to analyze the business risk and decision-making for attaining optimal results.
  4. Evaluating the importance of ethical principles, both personal and companies.

Subjects:

  1. Administration as a discipline.
  2. Systems approach.
  3. The administrating process (planning, organizational design, integration of human resources, direction and control).
  4. Functional areas of a business: marketing, operations, human resources and finances.

2semester

3semester

Hours: 4

Credits: 8

Prerequisite: Cell biology and genetics workshop

Objectives:

  1. Identifying food toxicology regarding food safety.
  2. Describing the basic principles of food toxicology.
  3. Identifying potentially toxic substances in food and their mechanism of action.
  4. Relating the characteristics of the food chain stages with the possibility of potentially toxic substance formation.
  5. Reviewing national and international standards about food toxicology.

Subjects:

  1. Principles of toxicology, biotransformation.
  2. Toxic effects of nutrients: nutritional recommendations.
  3. Food allergies.
  4. Potentially toxic anti-physiological and anti-nutritional substances present in food.
  5. Environment and food contamination.
  6. Formation of harmful substances throughout the food chain: from production, through transformation and food preparation.
  7.  Additives used in the food industry and potentially toxic effects. National and international standard.

Hours: 4

Credits: 6

Prerequisite: No prerreqisite

Objectives:

  1. Establishing the characteristics and functions of normal diet, nutritional recommendations and dietary calculation.
  2. Identifying development stages and biopsychosocial characteristics from birth to adolescence.
  3. Describing common childhood pathologies related to the nutritional status.
  4. Defining the nutritional care process for individuals from birth to adolescence.
  5. Calculating nutritional recommendations for individuals from birth to adolescence.
  6. Designing menus that are suitable to the cultural, social and economic characteristics of an individual from birth to adolescence.

Subjects:

  1. Normal diet: characteristics, nutritional recommendations and requirements, suitable diet.
  2. Dietary calculation: food nutritional value tables, equivalent system, dietary calculation programs.
  3. Nutritional characteristics and recommendations: newborn, premature baby, infant, kinder garden, school aged children, adolescent.
  4. Nutritional disorders from birth to adolescence.
  5. Breastfeeding and formula.
  6. Nutritional care process from birth to adolescence: evaluation, diagnosis, intervention: Dietary calculation and menu planning.

Hours: 4

Credits: 6

Prerequisite: No prerreqisite

Objectives:

  1. Describing food safety from a microbiological perspective.
  2. Applying the basic principles of microbiology to food.
  3. Using microbiological tools for food safety.
  4. Applying current national and international standards to food safety.
  5. Implementing control systems and include food preparation practices.

Subjects:

  1. Basic principles of microbiology involved in food borne diseases outbreaks.
  2. Sanitary legislation and alignment with current, national and international, standards.
  3. Food process safety control systems.
  4. Current national and international systems for good practices and clean handling of food.

Hours: 4

Credits: 6

Prerequisite: Nutritional status assessment workshop I

Objectives:

  1. Identifying the different body compartments that make up the human body and the relation to a person’s nutritional status.
  2. Anthropometrical evaluation of physical dimensions and body composition of people in different age groups.
  3. Relating laboratory and desktop findings with the nutritional status and current health of the person, as well as probable potential risks.
  4. Diagnosing the food and nutritional situation of individuals, groups or populations, by describing a nutritional issue, its etiology, associated signs and symptoms, to contribute in maintaining or improving said situation.

Subjects:

  1. Body composition.
  2. Anthropometric indicators.
  3. Biochemical indicators.
  4. Nutritional diagnosis.

Hours: 4

Credits: 8

Prerequisite: Statistical inference workshop

Objectives:

  1. To evaluate health issues in a population from the epidemiological point of view (time, place and person).
  2. Applying the different study methods in epidemiology.
  3. Evaluating the results of an epidemiological study.
  4. Reviewing epidemiological studies in nutrition.
  5. Interpreting epidemiological information and applying it to public health.

Subjects:

  1. Epidemiology Fundamentals.
  2. Morbidity and mortality studies.
  3. Epidemiological Methods.
  4. Epidemiological Information Analysis.
  5. Epidemiology in Nutrition.

Hours: 4

Credits: 8

Prerequisite: Organic chemistry workshop

Objectives:

  1. Identifying water’s participation in the pH regulation in cells and in bodies.
  2. Describing the composition, structure and chemical properties and biomolecules.
  3. Distinguishing catalysis behavior in competitive and non-competitive inhibition of enzymes.
  4. Identifying structure and participation of hydrosoluble and liposoluble vitamins in biological processes.

Subjects:

  1. Biological characteristics of water, pH and buffer systems.
  2. Carbohydrates.
  3. Lipids.
  4. Amino acids and proteins.
  5. Enzymes and enzyme kinetic.
  6. Nucleic acids and the relationship with protein synthesis.
  7. Water soluble and fat soluble vitamins.

Hours: 6

Credits: 6

Prerequisite:

  • Nutrition of the healthy individual workshop I
  • Food security workshop

Objectives:

  1. Applying sensor evaluation principles to dish preparation.
  2. Modifying recipes and menus for acceptance among different population groups.
  3. Preparing healthy dishes considering culture, flavor expectations and convenience related to nutrition and food safety.

Subjects:

  1. Quality criteria in selecting food.
  2. Basic techniques for preparing food.
  3. Recipe standardization, costing and yield.
  4. Fundamentals of healthy cuisine.
  5. Cooking methods and culinary techniques for a healthy lifestyle.
  6. Recipe modification.
  7. Development and elaboration of menus and healthy dishes.

Hours: 4

Credits: 8

Prerequisite: Epidemiology

Objectives:

  1. Identifying the health-illness process.
  2. Identifying the Mexican Health Care System and its priorities.
  3. Applying collaborative work and case study methodologies as tools to improve oral and written communication.

Subjects:

  1. Health-Illness Process.
  2. National Health Care System.
  3. Main infectious and chronic-degenerative diseases in Mexico.
  4. Public Health Priorities in Mexico and the world, at the individual and family level.
  5. Public Health Priorities in Mexico and the world, at a community and regional level.

Hours: 4

Credits: 6

Prerequisite: Food security workshop

Objectives:

  1. Identifying the main food conservation methods.
  2. Deducing chemical, physical and microbiological fundamentals involved in food preservation methods.
  3. Applying basic food preservation technologies to diary, meat, vegetable, and cereal products.
  4. Proposing conservation technologies for foods with a modified nutritional composition.
  5. Relating the risk analysis system and critical control points, and good hygiene practices with food preservation.

Subjects:

  1. Physicochemical and microbiological principles of food preservation.
  2. Good hygiene practices and the risk analysis and critical control points system.
  3. Preservation through temperature control: using heat and cold.
  4. Preservation by decreasing water activity: concentration, dehydration, lyophilization, using sugar and salt.
  5. Conservation through oxygen control: vacuum packaging in modified atmospheres.
  6. Preservation through acidity control: fermentation and acidification.
  7. Preservation by the addition of bacteriostatic substances: curing, smoking, using food additives.
  8. Alternative technologies for food preservation: irradiation, minimally processed products, high pressure, electric and light field pulses.

Hours: 4

Credits: 8

Prerequisite: General biochemistry

Objectives:

  1. Relating physiological and biochemical aspects of nutrition.
  2. Comparing metabolic changes that may be present under different genetic, dietetic, ecological and pathological circumstances.
  3. Proposing comprehensive and reasoned solutions to nutritional problems stated.
  4. Using nutritional language and the discipline conceptual structure.

Subjects:

  1. Fundamental concepts integrated in a growing complexity sequence: nutrition, diet, trophic chains, nutriments (chemical classification and indispensability), nutritional balance, nutritional needs and recommendations, compounds, food and their classification, dishes and products, diet as a feeding unit, proper diet, diet and illness, diet and socioeconomical environment, nutritional status and nutritional value.
  2. The path nutrients follow from die to the cell: digestion and absorption.
  3. Nutrient distribution and general metabolism in mammals. Circulation, lymphatic and portal distribution. Liver, muscle, adipose tissue, glycogenolysis, gluconeogenesis and urea synthesis. Excretion.
  4. Metabolic control. Main hormones.
  5. Energy and nitrogen metabolism.
  6. Vitamins and inorganic nutrients.

Hours: 4

Credits: 8

Prerequisite: Nutrition of the healthy individual workshop I

Objectives:

  1. Realizar recomendaciones energéticas y nutrimentales para individuos en la etapa adulta, identificando los diferentes riesgos nutricios de los hombres y de las mujeres.
  2. Realizar recomendaciones energéticas y nutrimentales para adultos mayores, proponiendo menús adecuados a las características fisiológicas de estas personas, así como también identificar los riesgos nutricios de este grupo de edad para poder hacer intervenciones nutricias asertivas.
  3. Analizar las características de las personas que realizan actividad física intensa durante la etapa adulta del ciclo de vida, para poder hacer recomendaciones energéticas y nutricias que faciliten la actividad y permitan alcanzar el potencial de la persona, en el desarrollo de la actividad.
    4. Analizar las características de las personas con discapacidad para poder realizar recomendaciones energéticas y nutrimentales específicas.

Subjects:

  1. Nutritional characteristics and recommendations for healthy adult men and women.
  2. Nutritional characteristics and recommendations for women of reproductive age and climacteric.
  3. Nutritional characteristics and recommendations for the elder men and women.
  4. Nutritional characteristics and recommendations of athletes.
  5. Nutritional characteristics and recommendations of disabled people.
  6. Nutritional care process during adult stages: evaluation, diagnosis, intervention: Dietary calculation and menu planning.

Hours: 4

Credits: 8

Prerequisite: General biochemistry

Objectives:

  1. Distinguishing the main metabolic paths in the different type of cells in the body.
  2. Identifying anabolic and catabolic pathways.
  3. Describing the main control points of the different metabolic pathways.
  4. Integrating the different metabolic pathways.

Subjects:

  1. Enzymology, biosignaling, bioenergy principles.
  2. Metabolism and nutrient biosynthesis.

Metabolic integration in mammals.

4semester

5semester

Hours: 4

Credits: 6

Prerequisite: Nutrition of the healthy individual workshop II

Objectives:

  1. Choosing physical activity prescription for subjects in different age groups, in healthy and for different pathologies.
  2. Developing physical activity programs for different ages and health or ill conditions.
  3. Distinguishing nutrient demands between movement, physical activity and exercise.

Subjects:

  1. Movement, physical activity and exercise physiology.
  2. Evaluating an individual’s physical condition.
  3. Physical activity recommendations and programs for different population groups.
  4. Physical activity programs for developing and maintaining cardio-respiratory and muscular condition, flexibility and bone health in healthy adults.
  5. Physical activity recommendations for main chronic pathology and some special diseases.

Hours: 6

Credits: 8

Prerequisite:  No prerreqisite

Objectives:

  1. Responsible use of financial, physical and material resources.
  2. Efficient and quality handling of nutrition and food services.
  3. Distinguishing the importance of budgets as an essential tool for determining income, costs, expenses and profits in a food and beverage business.
  4. Identifying financial statements as a control to attain quality standards and complying with organizational policies.
  5. Identifying financial statements as a tool to maximize results, considering quality standards and organizational policies.

Subjects:

  1. Conceptualizing the service or business considering costs.
  2. Planning a service or business considering variable and fixed costs.
  3. Cost control in different areas of a food and beverage business.
  4. Determining sale prognosis for preparing a budget.
  5. Defining, using, designing and applying budgets.
  6. Basis for business financial analysis.
  7. Determining Yield over investment (ROI) and profit analysis.

Hours: 4

Credits: 6

Prerequisite: No prerreqisite

Objectives:

  1. Identifying the main concepts and theoretical reference on education and promotion for health and nutrition.
  2. Using theoretical and methodological resources for design and implementing projects and programs to promote and educate different population groups on nutrition.
  3. Using theoretical and methodological resources for evaluating projects and programs to promote and educate different population groups on nutrition.

Subjects:

  1. Theoretical concepts and reference on education and promotion for health and nutrition.
  2. Theoretical and practical concepts for the design and application of projects and programs for the promotion/education on health and nutrition.
  3. Theory and techniques for evaluating projects and programs for the promotion/education on health and nutrition.

Hours: 4

Credits: 8

Prerequisite: Public health

Objectives:

  1. Identifying the factors that influence the current health, nutrition and food situation make-up of the Mexican population.
  2. Comparing nutrition and food programs and policies in Mexico.
  3. Evaluating cost effective nutritional and health strategies to make up, strengthen and update public policies.
  4. Preparing proposals to address some of the most important health issues in Mexico.

Subjects:

  1. Poverty in Mexico, indicators and measurement.
  2. Health standards, General health law and tools for formulating food and nutrition policies.
  3. Food policies in developed and developing countries.
  4. Food policies in Mexico.
  5. Food and nutrition programs.

Hours: 4

Credits: 8

Prerequisite: Nutriology Physiology

Objectives:

  1. Describing the organizational levels in the human body and its general physiology.
  2. Identifying the general body homeostasis control mechanisms.
  3. Relating physiology knowledge with disease mechanisms.
  4. Explaining the physiology and pathophysiology of the main nutrition related systems.

Subjects:

  1. The concept of illness and natural history of disease.
  2. Organizational levels in the human body.
  3. Clinical History. Diagnosis methods.
  4. Homeostasis.
  5. Physiology and Pathophysiology of the digestive and endocrine systems.

Hours: 4

Credits: 8

Prerequisite: Metabolic biochemistry

Objectives:

  1. Identifying components and mechanisms that allow the storage, duplication and expression of genetic material.
  2. Distinguishing the main molecular mechanisms involved in the appearance of mutations and repair systems.
  3. Describing molecular mechanisms involved in the synthesis and compartmentalization of proteins.
  4. Identifying the main intra- and inter-cellular communication mechanisms.
  5. Relating components, cells, organs and tissues involved in the immune response.

Subjects:

  1. DNA structure and organization levels, genetic code, RNA duplication and transcription.
  2. DNA mutation and repair mechanisms.
  3. Protein synthesis and compartmentalization mechanisms in eukaryote cells.
  4. Intra- and inter-cellular communication mechanisms through signal transduction.
  5. Participation of unspecific and specific immune response in defense against pathogens.

Hours: 4

Credits: 6

Prerequisite: Food and beverage finances workshop

Objectives:

  1. Supervising the nutrition and food service operation through a responsible use of human, financial, physical and material resources.
  2. Applying a quality system to nutrition and food services.
  3. Evaluating nutrition and food service considering quality indicators, standards and customer satisfaction.

Subjects:

  1. Nutrition and food services as a system.
  2. Population needs as indicators of nutrition and food service quality.
  3. Functional sub-systems in the nutrition and food service.
  4. Strategic planning of nutrition and food services.
  5. Evaluation of nutrition and food services.

Hours: 4

Credits: 4

Prerequisite: Cellular physiology

Objectives:

  1. Distinguishing the main molecular biology techniques used in studying nutrigenomics and nutrigenetics.
  2. Identifying mechanism regulating genetic expression through nutrients.
  3. Describing the scientific knowledge of genetic expression regulation with the different diet forms and types.
  4. Relating possible nutrigenomics and nutrigenetics application in biomedicine and public health.

Subjects:

  1. Fundamental laboratory techniques for the study of nutrigenomics and nutrigenetics.
  2. Proteomics and metabolomics.
  3. Transcriptional regulation of metabolism.
  4. Scientific knowledge in the application of diets and foods based on individual and population nutrigenomics and nutrigenetics in health and illness.

Hours: 6

Credits: 8

Prerequisite: Pathophysiology I

Objectives:

  1. Comparing basic changes in different types of diet starting from a regular diet.
  2. Interpreting pathophysiology and nutritional conditions in a patient, in order to determine a diet.
  3. Designing diet recommendations based on pathological, socioeconomical and age conditions.
  4. Proposing proper nutritional intervention, based on an individual needs.
  5. Evaluating the effectiveness of the proposed diet plan.

Subjects:

  1. Nutritional Care Process
  2. Basic diet plants. Feeding pathways. Diets with consistency and composition modifications.
  3. Nutrient-drug interaction.
  4. Nutritional treatment for: malnutrition, obesity, digestive system pathology, Diabetes and endocrine diseases.

Hours: 6

Credits: 10

Prerequisite: Nutritional education workshop I

Objectives:

  1. Identifying the main concepts and theoretical reference for changing health and nutrition behaviors.
  2. Using methods and techniques for modifying nutritional behaviors at the individual and group level.
  3. Using nutrition guiding skills at individual and group level.
  4. Designing a program for modifying nutritional behaviors at the individual and group level.

Subjects:

  1. Theoretical and practical concepts for the design of projects and programs for the promotion/education on health and nutrition.
  2. Methods and techniques for modifying nutritional behaviors at the individual and group level.
  3. Theory and technique for developing and using nutritional guiding skills at the individual and group level.

Hours: 4

Credits: 8

Prerequisite: Pathophysiology I

Objectives:

  1. Explaining the physiology and pathophysiology of the main nutrition related systems.
  2. Relating the laboratory and consultancy studies with a pathophysiology.
  3. Identifying the main drugs used and their interaction with nutrients.

Subjects:

  1. Cardiovascular and respiratory system physiology and pathophysiology.
  2. Immune and hematological system physiology and pathophysiology.
  3. Renal and urinary system physiology and pathophysiology.
  4. Nervous system physiology and pathophysiology.
  5. Musculoskeletal system physiology and pathophysiology.
  6. Drugs and their interaction with nutrients.

6semester

7semester

Hours: 4

Credits: 8

Prerequisite: Nutriology Physiology

Oibjetivos:

  1. Identifying the different functional food groups.
  2. Identifying the chemical groups on which functional groups on which functional food active principles active principles work.
  3. Identifying the action mechanisms, through which functional food and their constituents promote good health.

Subjects:

  1. Legal aspects related to functional groups.
  2. Chemical and physical principles of functional groups.
  3. Mechanisms of action: relationship between structure and function.
  4. Food products as functional foods.
  5. Effects of functional foods on health.

Hours: 4

Credits: 8

Prerequisite: Clinical nutrition I

Objectives:

  1. Critically evaluating the validity of the research process regarding nutrition and food in the scientific literature.
  2. Identifying the procedures and techniques for doing scientific literature searches in the area of nutrition and food.
  3. Proposing a protocol to apply the scientific method that can be developed during professional practices.

Subjects:

  1. Theoretical and methodological aspects.
  2. The scientific method and scientific research.
  3. Research design.
  4. Ethical considerations in research.
  5. Statistical analysis used in health sciences.
  6. Structuring a work protocol (research project, systematic review, clinical case).

Hours: 2

Credits: 16

Prerequisite: No prerreqisite

Objectives:

  1. Assuming a personal and professional position before the country’s social problems.
  2. Relating professional activities to social responsibility, based on the analysis of the social service experience.
  3. Linking and relating the social service experience with the training process.

Subjects:

  1. Project Fundamentals.
  2. Working Plan Development.
  3. Project and academic activities execution.
  4. Final project report.

Hours: 6

Credits: 6

Prerequisite::

  • Pathophysiology II
  • Clinical nutrition I

Objectives:

  1. Identifying the pathophysiological, clinical and psychosocial conditions affecting the patient’s nutritional status.
  2. Developing a nutritional intervention based on the patient’s nutritional diagnosis including cardiovascular, respiratory, genetic, immune, hematological, renal disease, cancer and AIDS.
  3. Selecting nutritional training and counseling strategies according to the pathology.

Subjects::

  1. Cardiovascular and respiratory diseases.
  2. Genetic, immune and hematological diseases.
  3. Renal diseases and osteoporosis.
  4. Cancer and AIDS.
  5. Transplants.

Hours: 8

Credits: 8

Prerequisite: Nutrition and food research strategy workshop

Objectives:

  1. Proposing a strategy to solve a specific issue in the service or food science area.
  2. Applying the proposed strategy to solve the selected issue.
  3. Evaluating the executed resolution strategy.
  4. Proposing improvements to the strategy applied to solve the chosen issue.

Subjects:

  1. Comprehensive management of the Food Service.
  2. Food science applied to food service and the development of new products.
  3. The scientific method as a working tool.

Hours: 8

Credits: 8

Prerequisite::

  • Nutrition and food research strategy workshop
  • Clinical nutrition I

Objectives:

  1. Proposing a strategy to solve a specific issue in hospital or population clinical nutrition.
  2. Applying the proposed strategy to solve the selected issue.
  3. Evaluating the executed resolution strategy.
  4. Proposing improvements to the strategy applied to solve the chosen issue.

Subjects:

  1. Nutritional Care Process for ill population.
  2. Nutritional Care Process for healthy population.
  3. The scientific method as a working tool.

8semester

Elective Courses

Hours: 4

Credits: 8

Prerequisite: Introduction to business

Objectives:

  1. Developing a business plan using a methodology to evaluate market, technological and financial feasibility in developing an entrepreneurship project.
  2. Identifying the company’s function and how they are interrelated for the entrepreneur to make decisions of their professional future.
  3. Demonstrating the implications of being a businessman when performing in a modern society.
  4. Using teamwork skills based on a business philosophy.

Subjects:

  1. Entrepreneurial spirit.
  2. Development of creative potential.
  3. Diagnosing and evaluating business opportunities.
  4. Developing a business plan.
  5. Creatively preparing a business plan.

Hours: 4

Credits: 8

Prerequisite: No prerreqisite

Objectives:

  1. Building a vision for sustainable development that helps create a business, social, environmental and technologically competitive awareness, at a global level, and specifically applied to the food industry and its surroundings.
  2. Explaining a sustainable development model.
  3. Explaining the relationship between sustainable development and bioeconomies.

Subjects:

  1. Relationship between natural and social systems.
  2. Current development models and a proposal for sustainable development.
  3. Environmental impact of the food industry.
  4. Elements of sustainability and resource management for food production.
  5. Environmental health.
  6. Ethics and application of sustainable development in food handling.
  7. Sustainable development and bioeconomies.

Hours: 4

Credits: 8

Prerequisite: Policies on Food and Nutrition

Objectives:

  1. Explaining the implications of microeconomic analysis, in regards to nutrition.
  2. Using quantitative and qualitative tools to explain basic issues of Health Economics.
  3. Describing implications of economic-social failings, which are the bases of nutrition issues in Mexico, based on the economic framework.

Subjects:

  1. Economic perspective of health care determinants.
  2. Microeconomics and health.
  3. Health care market characteristics.
  4. Economic evaluation.
  5. The health care sector reform.
  6. Poverty and malnutrition.

Hours: 4

Credits: 8

Prerequisite: Policies on Food and Nutrition

Objectives:

  1. Enunciating the importance of the assessment activities in public sector and its link with transparency and accountability.
  2. Identifying program evaluation methodologies used by applied social sciences.
  3. Distinguishing attributes between qualitative and quantitative techniques for program evaluation.
  4. Enlisting essential characteristics of program evaluation regulations in the Mexican public sector.
  5. Making a critical and proactive review of recent public program evaluations.

Subjects:

  1. Evaluación, transparencia y rendición de cuentas.
  2. The concept of evaluation seen from different perspectives.
  3. Types of evaluations.
  4. Methodologies for program evaluation.
  5. Social program evaluations.

Hours: 4

Credits: 4

Prerequisite: No prerreqisite

Objectives:

  1. Distinguishing the recent developments in food science and the restaurant industry, where gastronomy, physics and chemistry are related.
  2. Deducing the connection between physics and chemistry for improving recipes.
  3. Describing the relationship between molecular properties of ingredients and microstructural transitions, and physical properties relevant in gastronomy.

Subjects:

  1. General introduction to molecular gastronomy.
  2. Scientific elements of gastronomy: cuisine of the future.
  3. Chemistry behind changes in color.
  4. An structured approach to molecular gastronomy: physical-chemistry behind the recipes, variations with foams; emulsification; spherification and fabrics.
  5. Ingredient transportation and heat regarding perception.

Hours: 4

Credits: 8

Prerequisite: No prerreqisite

Objectives:

  1. Identifying factors that transform service into an experience.
  2. Designing strategies for service marketing, based on the analysis of the target audience.
  3. Developing a service attitude and awareness for teamwork in problem solving.

Subjects:

  1. General aspects of service marketing.
  2. Service and its main characteristics: chain of value that transforms service into an experience for the customer.
  3. Positioning market segmentation, administration and demand characteristics concepts.
  4. Administration of the service marketing mix: service design, price strategies, communication and sales promotion, facilities, human resources and delivery process.
  5. Market research techniques to determine service quality and satisfaction levels of consumers.

Hours: 4

Credits: 4

Prerequisite: Nutrition and physical activity workshop

Objectives:

  1. Relating physiological responses of the body before physical exercise stress.
  2. Defining the main metabolic pathways of different sports.
  3. Establishing the relationship between the importance of body build and its assessment in different sports.
  4. Establishing nutrition and hydration programs for athletes according to their sport disciplines.

Subjects:

  1. Basic concepts of exercise physiology.
  2. Evaluation the nutritional status of athletes.
  3. Nutrition applied to sport: Carbohydrates, proteins, lipids, vitamins and minerals.
  4. Heat regulation and hydration during exercise.
  5. Nutritional requirements for strength/power and long-distance athletes.
  6. Food and hydration before, during and after physical exercise.

Hours: 4

Credits: 6

Prerequisite: Nutrition of the healthy individual workshop II

Objectives:

  1. Identifying the main pathologies in the elder, as well as physiological and pathophysiological aspects that trigger them.
  2. Applying the nutritional care process to address diseases in elders
  3. Evaluating proposed food and nutritional interventions to address the main pathological problems in the elder.
  4. Judging published scientific evidence in regards to its impact on the quality of life of the elder, resulting from the application of food restrictions.

Subjects:

  1. Nutritional care process to address the most frequent pathologies in the elder.
  2. Food and nutritional interventions for the prevention and treatment of the most frequent pathologies.
  3. Modified diets in the elder, risk-benefit relation of their application.

Hours: 4

Credits: 8

Prerequisite: Clinical nutrition II

Objectives:

  1. Evaluating the nutritional status of critical patients and their possible need of metabolic and nutritional support.
  2. Suggesting the type of nutritional and metabolic support suitable and customized for the critical patient.
  3. Calculating the requirements of patient in need of metabolic and nutritional support.
  4. Preparing a nutritional plan for critical patient.
  5. Evaluating the effects of the nutritional plan on the nutritional status of the critical patient.

Subjects:

  1. Evaluation the nutritional status of the critical patient.
  2. Consequences of malnutrition on the evolution of hospitalized patient.
  3. Energy and nutrient requirements in hospitalized critical patient, calculation of requirements.
  4. Inflammatory, immune and metabolic response to stress and hyper-metabolic statuses.
  5. Enteral and intravenous nutritional support.
  6. Nutrients as drugs.
  7. The role of the bachelor in nutrition in the health care team: ethics and nutrition.

Hours: 2

Credits: 4

Prerequisite: No prerreqisite

Objectives:

  1. Identifying the principles on which traditional technologies used for food preparation in Mexico are based.
  2. Relating food characteristics of different cultural regions in Mexico, to their history and traditions.
  3. Relating traditional conservation methods with industrial processes for food prepared in the Mexican cuisine.
  4. Explaining within the historical context, the development of the national food culture and its importance.
  5. Distinguishing the plurality of the food culture in Mexico today and its richness.

Subjects:

  1. Mesoamerican native food resources.
  2. Traditional techniques used for preparing and preserving food in Mexico: nixtamalization, fermentation, dehydration, pickling, etc.
  3. Principles and fundamentals of the different traditional food preparation and conservation techniques.
  4. Food culture in Mexico throughout its history and its influence on different regional cuisine.
  5. Changes in food patterns or habits in Mexico in the modern age.

Hours: 2

Credits: 4

Prerequisite: No prerreqisite

Objectives:

  1. Explaining the theoretical, descriptive, etiopathogenic, diagnosis, prognostic and therapeutic aspects of eating behavior disorders.
  2. Identifying the ethical and legal aspects of psychotherapy in eating behavior disorders.
  3. Using the most important inventories of eating behaviors EDI-II, EAT-40, BULIT, BSQ, CIMEC.
  4. Evaluating useful information provided to the patient to understand the eating behavior disorder.
  5. Evaluating preventive programs within the scope of proper management of eating behavior disorders in Mexico.

Subjects:

  1. Clinical characteristics and evaluation criteria for eating disorders. DSM IV.TR.
  2. Epidemiology and progression of eating behavior disorders, historical background and etiology of eating behavior disorders.
  3. Body image and diets, psychological, biological, genetic, social and socio-economical influence factors.
  4. Measurement of eating behavior disorders. EDI-II, EAT 40, BULIT, BSQ, CIMEC.
  5. Physiological and medical aspects of eating behavior disorders.
  6. Prevention of eating behavior disorders.
  7. Diagnosis, prognosis and treatment: pharmacotherapy, family therapy, short and emergency therapy, psychological treatments, cognitive behavior and psychodynamic therapies.

Program

Manresa Program MANRESA NUTRITION AND FOOD SCIENCE PROGRAM (Spanish and English) - Click to download

1semester

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite:No prerequisites

Description:

The aim of subject is for students to learn the origins and evolution of nutrition. Based on this, we will identify the nutritionist professional fields and importance of the discipline in promoting health.
This is an introduction to the study of nutrition from recognizing the structure of food, their nutrient content and their combinations, in order to develop healthy diets that promote not only physical health, but also psychological, social and environmental health

Subjects:

  1. History of nutrition.
  2. General concepts.
  3. Nutritional requirements, recommendations, and guidelines.
  4. Body Project.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite:No prerequisites

Description:

The area of this subject is to set the biological basis that will help students recognizing the importance of the cell as the minimum expression of life where metabolic reactions related to nutrition occur and support the optimum functions of the human body.

Subjects:

  1. The cell.
  2. Cellular structure and communication.
  3. Cellular cycle.
  4. Molecular basis of inheritance.
  5. Central dogma of cellular biology.
  6. Principles of genetics.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite:No prerequisites

Description:

The aim of this subject is to prepare new university students for reading and writing the different text they will encounter when they are studying. On the one hand, it will help them acquire general strategies for reading comprehension and critical reading of expository and argumentative texts in different genre frequently found at the university. On the other hand, it also teaches strategies for writing academic texts, for oral and written presentation, both expository and argumentative. It is expected that skills from this subject will be transferred to other subjects, and to be reinforced throughout the program and become part of the practices of every community in each student’s area of studies.

Subjects::

  1. Reading.
  2. Writing.
  3. Oral expression.
  4. Linguistic awareness.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite:No prerequisites

Description:

The aim of this subject is to help new students adapt to university life, foster the maximum use of all services offered by the University. It also helps students familiarize with the university regulations and rights. Therefore, this is an essential subject that will help students integrate into the academic spheres and in the university’s social life.

Subjects::

  1. Being an Ibero Student.
  2. Ibero philosophy and educational model.
  3. My university life.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite:No prerequisites

Description:

This subject helps develop the mathematical knowledge and thinking, data interpretation skills considering different learning styles and strategies. It also helps students apply mathematical thinking and algorithmic work to concepts related to nutrition, giving them a wider view to address nutrition from a quantitative perspective.

Subjects::

  1. Real number.
  2. Basic algebra.
  3. Ratios, proportions, and percentages.
  4. Solving equations with one variable (clearing)
  5. Functions.
  6. Systems of units.

Professor-taught hours: 6

Independent study hours: 6

Credits: 12

Prerequisite:No prerequisites

Description:

The aim of this subject is to help health science students have a solid and rigorous basis of the physical and chemical phenomena that will help them later understand the concepts of biochemistry, physiology and food science. At the start of the class, students will learn basic concepts and analyze the history of the most important discoveries that have led us to understand the what and how of matter, including the role of women in this development. Later, students will review the necessary calculations for quantifying matter and its changes in three biological related phenomena: precipitation reactions, acid-base reaction and oxidizing and reducing reactions.

Subjects::

  1. Structure of matter.
  2. Thermochemistry applied to biological processes.
  3. Bonds.
  4. The mole, mass ratios and concentration.
  5. Chemical reactions.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite:No prerequisites

Description:

The area of this subject is to help students develop analytical and critical thinking for studying and understanding the complexities of the food system and its relation to individual to health and disease; contribute to the development of competencies (knowledge, skills and attitudes) for the identification of areas of opportunity within said food systems. This subject also helps with the development of competencies that will allow students to be sensitive (to identify, understand and respect) to the different life context of people and to contribute to further social justice and improve population’s health in the country.

Subjects::

  1. Food systems.
  2. Main concepts and definitions of health care determinants.
  3. Emotions, health and nutrition.
  4. Inequality in national and global health care systems.
  5. Application of evidence to social health determinants in the form of actions that can decrease health care inequalities at the global and national levels
  6. Biopsychosocial model.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite:No prerequisites

Description:

The aim of the Nutrition and Food Science Literature Analysis subject is to offer students of the Bachelor in Nutrition and Food Science the tools and techniques necessary to identify levels of scientific evidence in Nutrition and Health, classifying the texts used in their studies and be able to properly read and quote them.

Subjects::

  1. How is knowledge constructed in nutrition and food science?
  2. Strategies for reading and comprehension of specialized texts in nutrition and food science.
  3. Features of the different texts for reading comprehension in nutrition and food science.
  4. Bibliography citation.

Professor-taught hours: 4

Independent study hours: 2

Credits: 6

Prerequisite:No prerequisites

Description:

This course focuses on the physical and chemical properties of organic and inorganic compounds in live matter. Although it shares many similarities with organic chemistry, this subject does not to intend to be a formal study of organic chemistry. This course focuses on the functional groups within a context applied to health sciences. 

Subjects::

  1. Introduction.
  2. The polar covalent bond.
  3. Stereochemistry.
  4. Organic reactions.
  5. Hydrocarbons.
  6. Compounds with heteroatoms.

Professor-taught hours: 4

Independent study hours: 2

Credits: 6

Prerequisite: No prerreqisite

Description:

The aim of the subject is to teach students to recognize the different types of contaminants that may be introduced in the food supply chain and their effects on individual and population health. It will also focus on the applicable legislation, as well as corrective and preventive actions, to prevent food contamination and the associated health problems.

Subjects::

  1. Introduction to toxicology.
  2. Types of contamination risks in the food chain.
  3. Factors that affect growth of microorganisms and ETAs.
  4. Chemical risks.
  5. Risk management.

Professor-taught hours: 4

Independent study hours: 2

Credits: 6

Prerequisite: No prerreqisite

Description:

The aim of this subject is to help students approach the theories of motivation and behavioral change to promote healthy lifestyles.

The subject contributes to the development of necessary skills to apply educational strategies and foster a comprehensive vision of people for changing their food habits.

Subjects::

  1. Principles of bioethics in nutrition.
  2. The interview.
  3. Intrapersonal communication.
  4. Interpersonal communication from a humanistic perspective.
  5. Theories and models of behavioral change.
  6. Strategies for behavioral change in nutritional management.

Professor-taught hours: 6

Independent study hours: 4

Credits: 10

Prerequisite:No prerequisites

Description:

The aim of this subject is to help students develop analytical thinking so they can integrate anatomical and physiological knowledge of the human body organ systems to evaluate nutritional status through knowledge.
This subject contributes to the development of competencies (knowledge, skills and attitudes) for the anatomical identification of each human body organ systems, and the implementation of this knowledge in evaluating the nutritional status.

Subjects::

  1. Terminology on anatomy and physiology.
  2. Digestive system.
  3. Endocrine system.
  4. Nervous system.
  5. Cardio-respiratory system.
  6. Urinary and reproductive system.

Professor-taught hours: 4

Independent study hours: 2

Credits: 6

Prerequisite: No prerreqisite

Objectives:

The aim of the subject is to help students learn the necessary elements for dietary, energy, macro and micro nutrients, water calculation, and use them for planning a healthy menu.
The subject helps students design different types of diets, modify them according to the nutrient content and based on the physiological and pathological conditions of individuals.

Subjects:

  1. Energy.
  2. Energy-yielding nutrients, micronutrients, and water.
  3. Calculating diets.
  4. Menu planning and design.
  5. Types of diets.
  6. Dietary calculation by age group.

2semester

3semester

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Nutritional Biochemistry I

Description:

The aim of the subject is for students to relate the chemical structure of carbohydrates, lipids, proteins, enzymes, vitamins and water with their functions in the body to later understand specifically how they participate in the main metabolic pathways and physiological processes, as well as the factors and processes that can lead to decrease in health and/or develop a pathology.

Subjects:

  1. Water, pH and buffers.
  2. Carbohydrates.
  3. Lipids.
  4. Proteins.
  5. Enzymes.
  6. Water soluble and fat soluble vitamins.

Professor-taught hours: 6

Independent study hours: 2

Credits: 8

Prerequisite: Anatomy and Physiology

Description:

The aim of this subject is for students to develop nutritional evaluation competencies through the theoretical analysis of nutritional status indicators, their fundamentals, uses and comparison with reference standards. Also, intends to develop skills and attitudes in other sites, both internal and external to the university, to promote direct contact with social reality.

Subjects:

  1. Fundamentals of the Nutritional Care Process.
  2. Clinical evaluation.
  3. Lifestyle.
  4. Dietary assessment.
  5. Biochemical evaluation.
  6. Anthropometric assessment and body composition.
  7. Nutritional diagnosis.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

The aim of this subject is to help students acquire the necessary tools for learning the food production system and how it affects the environment. It includes practices for students can put into practice the SWOT system.

Subjects:

  1. Introduction the food systems.
  2. Sustainable production models: from industrial agriculture to diversified agroecology.
  3. Storage, processing, and distribution of foods.
  4. Availability and access.
  5. Actions for consumption of healthy and sustainable food.

 

This course is typically taken during the summer period.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Behavioral Strategies for Nutritional Management

Description:

The aim of this subject is for students to be able to identify the main needs of group or populations, considering personal, social and contextual factors, to promote participation of people, families and groups in their own health and nutrition statuses using counseling and food guidance strategies.
This subject contributes to the development of competencies for the identification of needs, the design and implementation of interventions to promote health and nutrition.

Subjects:

  1. Introduction to the promotion of community health and nutrition.
  2. Theory of groups.
  3. Community psychology.
  4. Interventions for promotion of health and nutrition.
  5. Mass media.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Basic mathematics

Description:

The aim of this subject is to help students develop statistical skills to make descriptive and probabilistic analysis of a data sets, allowing them to make strategic decisions related to health, demography and nutrition. It includes the use of specialized software.

Subjects:

  1. Introduction to statistics.
  2. Statistical tools.
  3. Introduction to probability.
  4. Sampling and estimation.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

This subject belongs to the University Reflection Area (ARU) that aims at helping with the students humanistic comprehensive formation and is a substantive part of the program. ARU includes the first area, “The person in their Socio-environmental Context” and is made up by the mandatory class “Ser Persona (Being a Person)”. As can be inferred from its name, the subject invites students to reflect what it means to Be a human and the implications for themselves and how they are related to other people and the world where they live.

It also helps students learn how discerning is part of how you act in life, so they can make conscious choices and question the sense they want to give to their existence and how to put this as part of a specific life project.

Subjects:

  1. What is a human being?
  2. The human condition.
  3. Person, society and nature.
  4. Discernment.
  5. Thinking about the future.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Anatomy and Physiology

Description:

The aim of this subject is to help students learn the biochemical basis related to the metabolism of macro nutrients (carbohydrates, proteins and lipids) and micro nutrients (sodium, potassium, magnesium, calcium, phosphorus, vitamin D, iron, folic acid and vitamin B12), and to understand how the nervous system contributes to the hunger and satiety phenomena.

Subjects:

  1. Nervous system and nutrition.
  2. Intermediary metabolism.
  3. Metabolism of carbohydrates.
  4. Metabolism of lipids and lipoproteins.
  5. Metabolism of proteins, amino acids, and other nitrogenated compounds.
  6. Metabolism of minerals and electrolytes.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

The aim of this subject is to help students develop critical and comprehensive thinking to understand and solve Global Health issues, through the identification of the issues, and the tools to address.
The subject helps develop competencies to learn, identify and analyze, critically, the main global health issues and how they relate to social determinants, as well as to propose actions to address them and decrease health care inequalities at the global level.

Subjects:

  1. Bases of global health in vulnerable groups.
  2. Global health problems with special emphasis on vulnerable groups.
  3. Public health and health systems in the global environment.
  4. International collaboration to optimize local and global health with an interdisciplinary focus on sustainability, interculturalism, and gender perspective.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: No prerreqisite

Description:

The aim of the subject is to help develop competencies (knowledge, skills and attitudes) about concepts, physiology, classification, evaluation, prevention, consequences, intervention of drug-drug-nutrient-disease-herbal-supplements interactions.

Subjects:

  1. Basic principles of pharmacology.
  2. Types of interactions.
  3. Supplements and potential interactions.
  4. Pharmacokinetics, pharmacodynamics, and interactions of some groups of interest to the nutritionist.
  5. The problem of polypharmacy.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Dietary calculation, Nutritional assessment and diagnosis

Description:

The aim of this subject is to help students acquire the clinical, epidemiological and biopsychosocial competencies for attending women and people in the reproductive stage.

Subjects:

  1. Nutrition and lifestyle in the preconception stage.
  2. Physiology of pregnancy and fetal programming.
  3. Nutrition and lifestyle in pregnancy without complications. Nutrition care process during pregnancy.
  4. Nutrition and lifestyle in high-risk pregnancy.
  5. Nutrition and lifestyle in postpartum and lactation, and perimenopause.
  6. Nutrition and lifestyle in gynecological diseases.

Professor-taught hours: 6

Independent study hours: 6

Credits: 12

Prerequisite: Biostatistics

Description:

The aim of this subject is to help students develop analytical thinking to understand the basic aspects of epidemiology, including the key concepts of the health-illness process, basic concepts of the subject and its application to Global Health and Research Methodology, among others.

The subject helps develop competencies for the comprehension, application and interpretation of basic concepts and tools used in epidemiology, specifically in Public and Global Health.

Subjects:

  1. Introduction to epidemiology.
  2. Causality.
  3. Designs of epidemiological studies.
  4. Tests of hypotheses.
  5. Analysis of correlation and regression.
  6. Nutritional epidemiology

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Nutritional Biochemistry II

Description:

The aim of this subject is to help students develop critical knowledge of Food Science for nutrition through different teaching strategies. It contributes to building the necessary knowledge and skills to manipulate physical-chemical characteristics of food and how these parameters influence nutritional quality of food products.

Subjects:

  1. Disperse systems and their basic physical-chemical properties.
  2. Milk and dairy products, eggs and derivatives.
  3. Grains, cereals, oleaginous and leguminous plants.
  4. Components of meat and derivatives.
  5. Vegetables and fruits.
  6. Additives.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: The person in their socioenvironmental context

Description:

The aim of this subject is to identify structural issues affecting human dignity, in order to explain causes and consequences of issues, and to propose concrete actions that contribute the transformation of the social-cultural structures.

Subjects:

  1. Poverty, inequality and social justice.
  2. Human Rights.
  3. Gender and inclusion.
  4. Cultural diversity and equality.
  5. Integralism, fundamentalism, fanatism.
  6. Violence and construction of the culture of peace.

4semester

5semester

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Nutriology Physiology

Description:

This subject helps develop competencies (knowledge, skills and attitudes) to integrate pathophysiological aspects in the nutritional attention process, through the knowledge of the pathophysiological mechanisms and clinical manifestations of disease.

Subjects:

  1. Concepts of illness and natural history of disease.
  2. Physiopathology of the digestive system.
  3. Physiopathology of the endocrine system.
  4. Inborn errors of metabolism.
  5. Metabolic syndrome.
  6. Vitamin and mineral deficiencies.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite:  Applied Epidemiology

Description:

The subject of Research Methodology aims at offering students of the Bachelor in Nutrition and Food Science the methodological and scientific basis, and learn the basic elements required for research and interventions through the scientific method and their involvement with the components of a research protocol; it includes reviewing the principles of ethics in research with human beings.

Subjects:

  1. Research in nutrition and food science.
  2. Structure of the research protocol.
  3. Quality of scientific evidence in quantitative and qualitative research.
  4. Materials and methods to answer the quantitative and qualitative research question[s].
  5. Bioethics in research.

Professor-taught hours: 8

Horas independiente: 4

Credits: 10

Prerequisite: Nutrition According to the Reproductive Age

Description:

The aim of this subject is to help students acquire the theoretical and practical competencies, related to the process of nutritional attention implementation in the pediatric stage, in healthy or ill individuals, and at an individual, group and community level. The subject includes practices inside and outside the university.

Subjects:

  1. Impact of nutritional status on development and growth of children and adolescents.
  2. Growth and development in childhood and adolescence.
  3. Evaluation of nutritional status in pediatrics.
  4. Nutrition care process in the first year of life.
  5. Nutrition care process in preschool and school age children and adolescents.
  6. Nutrition care process in pediatric patients: common pathologies.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Nutriology Physiology

Description:

The aim of this subject is to help students recognize physiological changes, acute and chronic adaptations of the muscle and skeletal tissue in the different stages of physical activity and exercise related to nutritional requirement. The subject helps develop competencies (knowledge, skills and attitudes) for integrating physical activity and exercise in the promotion of health for healthy and ill individuals throughout their life course.

Subjects:

  1. The physiology of physical activity and exercise in the life course and in different pathological conditions.
  2. Bioenergy of muscular activity.
  3. Biochemistry and metabolism of physical activity and exercise.
  4. Cardiovascular, pulmonary, and hormonal responses and adaptations.
  5. Athletic physiological assessments.
  6. Control blood tests.

Professor-taught hours: 4

Independent study hours: 2

Credits: 6

Prerequisite: Food science for nutrition

Description:

The aim of this subject is to help students develop procedural skills and to translate the theoretical knowledge from prior classes. It includes laboratory practices focused on using the equipment and instruments, acid-base analysis, determination of nutrients in food and their effect on the body.

Subjects:

  1. Preparation of dissolutions and disperse systems.
  2. Chemical equilibrium.
  3. Characterization of proteins.
  4. Enzymatic kinetics and ligand receptor interactions and models of study.
  5. Principles of instrumental analysis.
  6. Absorption of carbohydrates and glycemic response, comparison with the presence of soluble fiber.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: The person in their socioenvironmental context

Description:

The aim of the subject is to help students identify socio-environmental issues affecting human dignity and explain their causes and consequences.

Subjects:

  1. Theoretical approaches to global citizenship.
  2. Social and environmental context.
  3. Environmental issues and crisis of civilization.
  4. The science-technology challenge.
  5. Bioethical dilemmas.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Pathophysiology I

Description:

The aim of this subject is to help students acquire the competencies related to the cardiovascular, respiratory, renal and urinary, nervous and musculoskeletal systems pathophysiology. They will also develop skills for measuring vital signs.

Subjects:

  1. Physiopathology of the cardiovascular system.
  2. Physiopathology of the respiratory system.
  3. Physiopathology of the renal and urinary system.
  4. Physiopathology of the nervous system.
  5. Physiopathology of the musculoskeletal system.

Professor-taught hours: 8

Independent study hours: 2

Credits: 10

Prerequisite: Pathophysiology I; Pediatric nutrition.

Description:

The aim of this subject is to help students acquire the necessary competencies to apply the nutritional attention process in healthy adults and ill adults. This includes practices in sites internal and external to the university, as well as revision and reflection of clinical cases in healthy and ill adults, sustaining the application of nutritional interventions in scientific evidence.

Subjects:

  1. Nutrition care process in the healthy adult.
  2. Nutrition care process in chronic noncommunicable diseases.
  3. Nutrition care process in gastrointestinal disease.
  4. Nutrition care process in renal disease.
  5. Nutrition care process in other diseases.

Professor-taught hours: 4

Independent study hours: 2

Credits: 6

Prerequisite: Pathophysiology I

Description:

The aim of this subject is to help students acquire the competencies related to the biological mechanisms involved in the relationship between food and development, function and regulation of the immune response. Includes the process of interaction between the different microorganisms residing in the body and their impact in the health-disease dynamic.

Subjects:

  1. General information on immune response.
  2. Specific immune response.
  3. Diseases caused by immune response.
  4. Nutrition and immune response.
  5. Immune response and nutrition in the health-illness process.
  6. The human microbiome integrated in human physiology.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Physiology of physical activity and exercise .

Description:

The aim of this subject is to help students recognize physiological changes, acute and chronic adaptations of the muscle, adipose and skeletal tissue in the different stages of physical activity and exercise related to nutritional requirement. The subject helps develop competencies (knowledge, skills and attitudes) for integrating proper diet plans with physical activity and recreational exercise for healthy and ill individuals throughout their life course.

Subjects:

  1. Basic concepts: physical activity, sedentary lifestyle, physical inactivity, sports, exercise, fitness, and training.
  2. Evaluation and diagnosis.
  3. Intervention
  4. Nutrition and diet in physical activity.
  5. Monitoring the individual’s fitness under intervention with physical activity.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Research Methodology

Description:

 

Subjects:

  1. Systemic approach.
  2. Organizational and technological management.
  3. Technological strategies.
  4. Mobile health or mHealth
  5. Cybersecurity.
  6. Prospects for technology.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: The person in their socioenvironmental context

Description:

Subjects:

  1. Interpersonal relationships and appreciation of difference.
  2. Spiritualities and forms of religiosity.
  3. Esthetics as an opportunity for transcendence.
  4. Ethics and transcendence.

6semester

7semester

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

The aim of this subject is to help develop skills for managing and handling food services (in hospitals, companies, residences of the elder, educational institutions, restaurants, cafeterias, etc.), evaluation compliance with quality, standards and continuous improvement.

Subjects:

  1. Food and nutritional services as a system.
  2. Functional sub-systems in the nutrition and food service.
  3. Strategic planning of nutrition and food services.
  4. Evaluation of food and nutritional services.

Professor-taught hours: 4

Independent study hours: 2

Credits: 6

Prerequisite: Nutrition in the Healthy and Ill Adults

Description:

The aim of this subject is to help students develop the necessary competencies for the comprehensive and nutritional evaluation of the elder and, based on that, performing proper interventions that contribute to preventing and managing diseases and improving quality of life.

Subjects:

  1. General information.
  2. Evaluation of nutritional status in older adults and integral geriatric evaluation.
  3. Nutritional recommendations in the healthy older adult.
  4. Nutritional recommendations and dietary strategies in older adults with chronic diseases and geriatric syndromes.
  5. Recommendations for physical activity in older adults.
  6. Strategies for healthy and sustainable eating.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Technological Trends in Health

Description:

The aim of this subject is to help students acquire the necessary competencies related to methods and strategies needed to develop comprehensive policies to improve diet and nutrition at the national and international levels, from the perspective of ethics, sustainability, genre and interculturality.

Subjects:

  1. Principal problems of nutrition, food, and sustainability at the global and national levels.
  2. Design of public policy and national and international regulatory framework in the areas of food, nutrition, and sustainability.
  3. Interventions to improve health and nutrition of the population and environmental health.
  4. Principal programs of nutrition, food, and sustainability in Mexico.
  5. Challenge of developing integral policies to improve food, nutrition, and sustainability in Mexico in a framework of ethics, sustainability, gender perspective, and interculturalism.

Professor-taught hours: 4

Independent study hours: 2

Credits: 6

Prerequisite:Nutritional Science Laboratory.

Description:

This is a theoretical and practical course where students have an opportunity to learn and develop in a practical manner the different techniques and procedures involved in managing, purifying and evaluating nucleic acids, as well as applying molecular genotypification and quantification of cellular gene expression techniques.

Subjects::

  1. Antecedents of molecular biology.
  2. Laboratory techniques and methods used in purification and evaluation of nucleic acids.
  3. Molecular techniques and methods used in nutrigenetics studies.
  4. Laboratory techniques and methods used in nutrigenomics studies.

Professor-taught hours: 2

Independent study hours: 14

Credits: 16

Prerequisite:No prerequisites

Description:

 

Subjects::

  1. Commitment to social justice.
  2. Critical analysis of reality.
  3. Management of university social projects.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Management of Nutrition and Food Services; Policies on Food, Nutrition and Sustainability.

Description:

 

Subjects:

  1. Food environments, diets and nutrition.
  2. Effects of unhealthy and unsustainable food environments on health and nutrition.
  3. Determinants of access to healthy and sustainable food environments.
  4. Evaluation of food environments.
  5. Promotion of healthy and sustainable food environments.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite:: Policies on Food, Nutrition, and Sustainability

Description:

 

Subjects:

  1. Evidence based nutrition.
  2. Translational nutrition.
  3. Research methodology and results.
  4. Discussion and conclusions.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite:: Pathophysiology II

Description:

Subjects:

  1. Introduction to nutritional support.
  2. Enteral nutrition.
  3. Monitoring enteral nutrition.
  4. Parenteral nutrition.
  5. Clinical cases by pathologies.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite:: No prerreqisite

Description:

Subjects:

  1. Psychosocial aspects of eating.
  2. The stigma of obesity.
  3. Risky eating behaviors (REB) and other types of risky behaviors.
  4. Eating disorders (ED).

8semester

9semester

Professor-taught hours: 8

Independent study hours: 8

Credits: 16

Prerequisite: Evidence-Based Nutrition Integration Seminar

Descripción de la asignatura:

 

Subjects:

  1. Analysis of sustainable food environments in different sociocultural and health contexts, throughout the life cycle.
  2. Design, development, and implementation of strategies to promote healthy and sustainable food environments in different sociocultural and health contexts, throughout the life course.
  3. Evaluation, design, and modification of recipes and menus, intended for individuals and groups with different sociocultural and health contexts, throughout the life course.

Professor-taught hours: 8

Independent study hours: 8

Credits: 16

Prerequisite: Evidence-Based Nutrition Integration Seminar

Descripción de la asignatura:

 

Subjects:

  1. Nutrition care process, design and development of interventions in the hospitalized patient with common medical conditions throughout the life course
  2. Nutrition care process, design and development of interventions in the hospitalized patient with complex medical conditions throughout the life course.
  3. Nutrition care process, design and development of interventions in the ambulatory patient throughout the life course.
  4. Nutrition care process, design and development of interventions in groups of healthy, at risk, and ill persons, throughout the life course.

Elective Courses (8 credits)

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

 

Subjects:

  1. Process management in health services.
  2. Hospital organization.
  3. Administration of human resources in health services.
  4. Regulatory framework of the healthcare system.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Food Science for Nutrition

Description:

The aim of this subject is for students to apply the competencies acquired in the Food Science class to design recipes and products and improve their physical-chemical and sensory properties based on the analysis of under composition, structure and functionality, to explain their effect on health and nutrition in individuals, groups and populations.

Subjects:

  1. Basic scientific elements of culinary and molecular science.
  2. Viscosity and thickening agents.
  3. Emulsifiers and foams.
  4. Gels and micro gels or spherification.
  5. Application project

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

 

Subjects:

  1. Consumer behavior.
  2. Market segmentation.
  3. Factors that affect consumer behavior.
  4. Process in consumer purchasing decisions.
  5. Consumer learning.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Pediatric Nutrition

Description:

The aim of this subject is to help students develop competencies related to the anatomophysiological aspects of the breast, the composition of breast milk, determinants of breastfeeding and breastfeeding counseling.

Subjects:

  1. Physiological basis of breastfeeding.
  2. Points to consider to establish successful and prolonged breastfeeding
  3. Identifying barriers and solving problems related to breastfeeding.
  4. Estrategias para brindar consejería en lactancia materna en individuos, comunidades y población.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Sustainable innovation and entrepreneurship

Description:

Subjects:

  1. Strategic business planning.
  2. Marketing plan.
  3. Operations plan.
  4. Organizational plan.
  5. Legal plan.
  6. Financial and capitalization plan.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

Subjects:

  1. Didactic design: objectives and purposes.
  2. Didactics design, objectives and goals.
  3. Content in the didactic process.
  4. Teaching methods, strategies, and techniques.
  5. Active and collaborative learning.
  6. Didactic resources.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Global health.

Description:

Subjects:

  1. Economics and its relationship with nutrition and health.
  2. Problems of economic development and their relationship to nutrition and health.
  3. Economy of behavior as an approach to address questions of nutrition and health.
  4. Other economic factors related to nutrition and health.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Didactics I.

Description:

Subjects:

  1. History of evaluation.
  2. Contemporary techniques and debates of learning evaluation.
  3. Contemporary learning evaluation techniques and debates.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

 

Subjects:

  1. Applications of the field of knowledge.
  2. Completion of projects.
  3. Development of proposals for intervention.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

 

Subjects:

  1. Perspective of the alternative discipline.
  2. Competencies and profiles of the alternative discipline.
  3. Disciplinary reflections

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

Subjects:

  1. Complex problems in different contexts.
  2. Processes and tools for analysis of context.
  3. Evaluation of plans for intervention.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

Subjects:

  1. Fundamentals of enterprise.
  2. Business innovation and creativity.
  3. Diagnosis and evaluation of businesses.
  4. Lean startup business model.
  5. Foundations of a business plan.

Professor-taught hours: 6

Independent study hours: 2

Credits: 8

Prerequisite: Social research workshop.

Description:

Subjects:

  1. Introduction to the field of social research.
  2. Practice.
  3. Synthesis and analysis of practice.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: No prerreqisite

Description:

Subjects:

  1. Principles of digital marketing.
  2. Strategic marketing applied to the digital space.
  3. Digital environments.
  4. E-marketing (TTL).

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Nutrition and Physical Activity

Description:

Subjects:

  1. Exercise physiology.
  2. Evaluation of nutritional status.
  3. Nutritional requirements.
  4. Heat regulation and hydration during exercise.
  5. Specific nutrition.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Nutrition for the healthy and ill adults

Description:

The aim of this subject is to help students develop their capacity to integrate the necessary knowledge to establish a nutritional diagnosis, treatment and monitoring of patient living with obesity or one of its comorbidities (cardiovascular disease and diabetes), considering the individual characteristics, pathophysiology and medical treatment.

Subjects:

  1. Obesity.
  2. Cardiovascular disease.
  3. Diabetes mellitus.
  4. Metabolic syndrome.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Biostatistics

Description: 

Subjects:

  1. Introduction to sensory analysis and studies with consumers.
  2. Discriminative tests in sensory analysis.
  3. Descriptive tests in sensory analysis.
  4. Studies with consumers.
  5. Final reflections.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Research methodology

Description:

Subjects:

  1. The research problem.
  2. Identification of spaces for research in social sciences.
  3. Research methodology and questions.

Professor-taught hours: 4

Independent study hours: 4

Credits: 8

Prerequisite: Didactics I.

Description:

Subjects:

  1. Origin of microteaching.
  2. The microteaching cycle.
  3. Reflection in microteaching.

Elective Courses (4 credits)

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Nutriology physiology; Food science for nutrition

Description:

The aim of the subject is for students to design nutritional modification strategies for food products with the aim of improving health and nutrition in individuals, groups and populations, based on food product modification.

Subjects:

  1. Concepts and regulatory framework.
  2. Functional foods. Mechanisms related to energy balance.
  3. Carbohydrates as functional ingredients.
  4. Functional foods: mechanisms related to cardio-metabolic health.
  5. Nociception and non-steroidal anti-inflammatory drugs (NSAID's).
  6. Functional foods and supplements for athletes.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Nutrition and physical activity

Description:

The aim of this subject is to help develop competencies for prescribing different types of exercises, considering characteristics of groups, individuals from different populations, with the objective of improving health, performance and yield.

Subjects:

  1. Physical capabilities and components of fitness.
  2. Methodological principles of physical activity and sports.
  3. General principles in prescription of physical exercise.
  4. Assessment.
  5. Physical exercise routines.
  6. Design of exercise programs.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Policies on food, nutrition and sustainability.

Description:

Subjects:

  1. Introduction.
  2. Regulatory framework.
  3. Evaluation and importance of micronutrient deficiencies in public health.
  4. Compounds used in fortification and enrichment of food.
  5. Fortification and enrichment programs.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Pathophysiology II; Nutrition for the healthy and ill adults

Description:

The aim of this subject is to help students develop critical thinking and clinical skills for nutritional approach of liver and kidney disease.

This subject contributes to the development of competencies (knowledge, skills and attitudes) about concepts, physiology, pathophysiology, evaluation, classification and staging of renal and liver disease, nutritional interventions, consequences and prevention.

Subjects:

  1. Physiological, nutritional, and epidemiological origins of chronic renal disease.
  2. Evaluation, diagnosis, and nutritional intervention in chronic renal disease.
  3. Physiological, nutritional, and epidemiological origins of hepatic disease.
  4. Nutrition Care Process.
  5. New scientific literature and its integration for nutritional treatment of renal and hepatic disease.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Pathophysiology II; Nutrition for the healthy and ill adults

Description:

The aim of this subject is to help students develop the capacity to integrate the necessary knowledge for a nutritional diagnosis, treatment and monitoring of cancer patients, considering individual characteristics, pathophysiology and medical treatment.

Subjects:

  1. What is cancer?
  2. Metabolism and cancer.
  3. Epigenetic and cancer.
  4. Medical management in the cancer patient and its nutritional implications.
  5. Nutritional intervention in cancer patients.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Pediatric nutrition

Description:

The aim of this subject is to help students acquire the competencies related to the prevention and attention of adverse health conditions in the first stages of life, which are critical during development and represent an area of opportunity for the implementation of nutritional interventions under a course of life perspective.

Subjects:

  1. Nutrition and neurodevelopment.
  2. Nervous system embryology.
  3. Nervous system anatomy and physiology.
  4. Nutrition and neurodevelopment in the first thousand days of life.
  5. Nutrition and nervous development in the first thousand days of life.

Professor-taught hours: 2

Independent study hours: 2

Credits: 4

Prerequisite: Pediatric nutrition

Description:

The aim of this subject is to help students develop the capacity to analyze childhood obesity problem from the social-ecological model perspective. Under this approach, students will develop the necessary competencies to identify the actors involved in attending and preventing childhood obesity, identify interventions and propose a population level intervention.

Subjects:

  1. Child obesity from the perspective of the socio-ecological model.
  2. Prevention of child obesity.
  3. Interventions for prevention and care of child obesity.

Supervised Practices and Internships

The supervised practices, in scenarios different in the classroom and inserted in the different subjects and in internships, are strategies of the teaching-learning process with the objective of developing and applying knowledge and skills, and demonstrating acquisition of specific and generic competencies. Practices are supervised and evaluated by professors expert in the practice area, who share their professional experience and offer counseling in the application of knowledge in the real life field.

Internships are the final stage of the bachelor’s degree and are made up of 30 weeks of continuous work (1200 hours). Students will practice in the following areas of nutrition based on the graduate profile of the program:

  • Clinical nutrition of inpatients with no complications;
  • Clinical nutrition of inpatients with complications;
  • Community nutrition and ambulatory patient; and
  • Food Service and Science.

Practice sites and supervisors are previously selected and comply with the requirements established in the program; students will choose the site and supervisors most suitable to their interests.

  • Instituto Nacional de Perinatología “Isidro Espinosa De Los Reyes”
  • Instituto Nacional de Ciencias Médicas y Nutrición “Salvador Zubirán”
  • Instituto Nacional de Enfermedades Respiratorias “Ismael Cosío Villegas”
  • Instituto Nacional de Cardiología “Ignacio Chávez”
  • Instituto Nacional de Psiquiatría “Ramón de la Fuente Muñiz”
  • Instituto Nacional de Salud Pública
  • Instituto Nacional de Pediatría
  • Instituto Nacional de Medicina Genómica
  • Instituto Nacional de Administración Pública
  • Instituto Nacional de la Personas Adultas Mayores
  • Hospital General de México “Dr. Eduardo Liceaga”
  • Hospital General “Dr. Manuel Gea González”
  • Hospital Infantil de México “Federico Gómez”
  • Centro Médico “Lic. Adolfo López Mateos”
  • Centro Médico “Dalinde”
  • The American British Cowdray Center, I.A.P (Centro Médico ABC)
  • Centro de Diagnóstico Ángeles
  • Fundación de Ayuda a la Ancianidad
  • Servicios de Alimentos Sodexo
  • Servicio de Alimentos del Centro Deportivo Olímpico Mexicano
  • Centro Deportivo Israelita
  • Metstik Foundation
  • Centro Meneses
  • Consulado de México en Nueva York-Ventanilla de Salud
  • Centro Médico Wyckoff Heights en Nueva York

Accreditations

  • At a national level, the Bachelor in Nutrition and Food Science is accredited by the Interinstitutional Committees for Higher Education Evaluation (CIEES), dated June 2024 for a period of 5 years. This accreditation recognizes educational quality and compliance with the established standards for professionals in nutrition. For more information about CIEES, contact Interinstitutional Committees for Higher Education Evaluation (CIEES): • Address: Av. San Jerónimo 120, Colonia la Otra Banda, 01090, Álvaro Obregón, Ciudad de México • Telephone: +52 (55) 5550-0530, etx. 147 and 148 • Webpage: https://www.ciees.edu.mx

  • Internationally, since 2007, we are accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), an autonomous body of the Academy of Nutrition and Dietetics (AND). Our program is one of five programs outside the USA with this prestigious accreditation, that ensures quality and compliance with globally recognized educational standards. For more information about ACEND, contact the Accreditation Council for Education in Nutrition and Dietetics (ACEND): • Address: 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995 • Telephone: +1 (800) 877-1600 ext. 5400 • Webpage: https://www.eatrightpro.org/acend

Student life

Resources and Tutorials

Bachelor Program Regulation

Manual del Estudiante (SUJ)

Manual for the Student (SUJ)

Calendar

Manual del Estudiante (Manresa)

Manual for the Student (Manresa)

Teachers

Academics and Health Department Academics

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Student Society

Within our university campus, students have a dynamic and participatory platform known as Sociedad de Estudiantes (Student society). As it says, this body is formed by the students of every program and is specifically formed and elected by the students through representative elections.

The objective of the Student Society of the Bachelor in Nutrition and Food Science (Nutriso), is to weave and maintain a solid network of communications that goes both ways between the academic community and university leaders. Its purpose is to ensure the academic pathway of each student is not only enriching and fulfilling, but also developed within the framework of an exceptional university experience. Aside from that, Nutriso has significant influence, with the seat in the Technical Board of the Bachelor’s Degree Program, where students voices contribute and are heard when making relevant decisions. Its presence reaches the University Senate, where they collaborate and act in managing and in the everyday management and direction of our prestigious institution, ensuring each initiative and change response to the students body aspirations.

Your Voice is Important
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Mentorships

The program includes a variety of strategies to maximize the personal, social and professional development of students. These include:

Academic Mentorship Program

Each student is assigned a mentor who will accompany and follow them up throughout their academic formation.

Teaching Load Program

It will help you solve the questions regarding the different subject in your program, you must approach the coordinating unit to consult service times.

Educational Mentorship and Orientation Coordinating Unit (TOE)

Through the Educational Orientation Program, we offer help and voluntary accompaniment, for free and confidentially, to support Ibero’s students when thinking about choosing or reelecting a career, their academic performance level and their study habits, in order to increase their study abilities. For more information, visit their webpage (https://ibero.mx/tutoria).

University Wellbeing Clinic (CBU)

This program depends from the Department of Psychology with the purpose of providing services to detect, provide guidance and reference regarding mental health issues, that can benefit the university community from the implementation of biopsychosocial models based on scientific evidence and in compliance with the humanistic principles that distinguish our institution.” For more information, visit the webpage (https://cbu.ibero.mx/).

Contact

55 5950 4000 ext. 4635

lic.nutricion@ibero.mx
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