To analyze the effects of what is ingested, arising from the use and metabolic functions of nutrients and others food constituents, as well as the study of food, diet, diets, and supplements in the life cycle.
- Public Health and Epidemiology
Develop and apply the study of food intake, nutritional status and their relationships with the disease. Plan, promote and communicate community intervention programs.
Evaluate the nutritional status, nutritional needs and prescribe the food/nutritional plan appropriate to each pathology.
- Food Services and Management
Analyze the functional technical and sanitary conditions of facilities, personnel and foodstuffs. Plan menus and optimize the cost/quality of meals.
Investigate and convey knowledge by promoting health and well-being.
Assess nutritional status, nutritional needs and draw up adequate food plans, according to the training program.
Collaborate in the development of new products, based on nutritional recommendations. Provide technical and scientific support to marketing.