Basically, it covers the investigation and control of man’s relationship with food in order to preserve the health of the human condition. The undergraduate course follows an overview the matter of food, taking several phases into account. It focuses on supply, passing through the production process and the universal access to food. The course also deals with the cultural aspect of food, the nutritional factor and, consequently, issues concerning the composition, quality, and biological utilization professional ethics. The students have at their disposal these laboratories: Nutritional Assessment and Surveillance, Food Composition and Nutritional Value, Experimental Nutrition, Instrumental Analysis of Nutrition, Dietetic Technique, as well as research and extension projects.
The nutritionist is a generalist, humanist and critical professional. The professional works with the health-related needs of the population. They possess knowledge of all phases and dimensions of the feeding process and human nutrition, either individually or collectively. The university graduates can plan, manage and coordinate dietary programs and nutrition in companies, schools, hospitals, hotels, restaurants, spas and nursing homes, among other places. They may be responsible for selecting suppliers, controlling raw materials and overseeing the preparation of food. The nutritionist defines meal menus, suggesting dishes and combinations that meet the nutritional needs of clients, patients or guests. Also the nutritionist seeks to promote, recover and rehabilitate health by advising and prescribing diets to individuals or groups of individuals who need a specific diet, such as the diabetic, hypertensive, obese patients, and patients with kidney and liver conditions.
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