To train competent professionals in the different areas of nutrition who apply and integrate scientific knowledge, allowing them to participate in the multifactorial analysis of nutritional problems to propose alternatives that lead to the improvement of food and nutrition conditions of the population.

Applicants for the Bachelor's Degree in Nutrition must:

• Possess a bachelor's degree, preferably in the medical biological area, with a minimum average of seven.
• Show a high interest in community work, teamwork and research.
• Possess a spirit of service and a taste for working with people.
• Show inclination for inter and multidisciplinary work.
• Have a critical and proactive attitude.
• Interest in the area of health and food.
• Respect and tolerance.

KNOWLEDGE

• Applies in their daily life the knowledge of different disciplines and sciences in problem solving, based on principles, laws, and concepts.
• Use different linguistic codes according to the context of communication and its intention, as well as correctly interpret the messages received and achieve its proper structuring based on the principles of order, causality, and generality.
• Possesses knowledge of specific principles of the different disciplines.
• Interprets reflectively and critically way the scientific work, and its current and future importance; and becomes aware of the social, economic, and environmental impact of technological development.

KNOW - HOW

• Uses new information and communication technologies, taking advantage of their potential to develop knowledge that promotes their active, and constructive participation in society.
• Possesses motor skills and abilities that allow him/her to maintain a healthy body.

KNOW HOW TO BE AND LIVE TOGETHER

• Possesses an ethical personality that considers man as a species, as an individual, and as part of a society, through the development and strengthening of values.
• Value and perform competently both productive work, and services that benefit society.
• Assume a proactive attitude towards the problems that affect them, addressing the most significant of their environment.

The nutrition graduate is a professional capable of providing nutritional care to healthy, at-risk, or sick individuals, as well as to groups from different sectors of society, managing food and nutrition services and programs, proposing, innovating, and improving the sanitary quality of food products. Capable of integrating, generating, and applying knowledge, skills, and attitudes that allow performance in basic and transversal professional fields. Founds his/her professional practice in an ethical and multidisciplinary framework.

Applies theoretical, methodological, and ethical knowledge for the evaluation of the nutritional status of the population, and managing food and nutrition programs, with emphasis on attention to groups at risk.

KNOWLEDGE

• Knows the basic sciences by apparatus and systems.
• Investigates the diagnosis of nutritional status.
• Educates and orients in the nutritional field to different age groups.
• Applies actions of prevention, treatment, control, rehabilitation, and research in the field of clinical nutrition.
• Manages food services in their professional field.
• Plans, executes, and evaluates applied nutrition programs.
• Applies actions for the control of food quality.

KNOW HOW

• Development of clinical reasoning in the interpretation of data for the integration and interpretation of nutritional diagnosis.
• Critical reasoning for the evaluation and nutritional care of groups, in diagnostic actions, food planning, and community epidemiological research.
• Differentiate the characteristics of nutrition by age group.
• Development of clinical reasoning for the identification of pathological alterations by apparatus and systems.
• Critical reasoning for the implementation of management elements in food services.
• Analytical reasoning to evaluate and investigate processes ranging from production, promotion, acceptance, and consumption of food.
• Decision-making in the planning, execution, and evaluation of applied nutrition programs.
• Handling different techniques in the integration of nutritional diagnosis.
• Management of methodological techniques for data interpretation.
• Management of didactic-pedagogical techniques for nutrition education.
• Application of dietary calculation and menu planning.
• Elaboration of dietary therapeutic regimens.
• Execution and evaluation of applied nutrition programs.

KNOWING HOW TO BE AND LIVE TOGETHER

• Training based on ethical values, responsibility, which will make him/her conscious and open to change, responding to the needs of society, and the sustainable development of the Nation.
• Entrepreneurial leader with global vision, with proactive and proactive development; capable of initiating processes, innovating ways, and starting their own projects.

The requirements to become a student at the Institute are:

1. To comply with the academic background and other requirements indicated in the respective call for applications.
2. To take the admission exam for the higher level.
3. To be selected for admission.

Clinical Nutrition

• It is characterized by the evaluation and nutritional care of healthy, at risk or sick individuals through the design, implementation, and evaluation of the nutritional care plan. The activities performed by the nutritionist range from promotion, prevention, treatment, control, and rehabilitation. They are developed in health units and services of the public and private sector.

Population Nutrition (formerly Community Nutrition)

• It is characterized by the application of nutrition in public health. The priority actions are to identify and evaluate nutritional problems of population groups; as well as to design, organize, implement, and evaluate nutrition programs; participate in the planning of food and nutrition policies. It is developed in public, private and civil society institutions.

Food Technology

• It is characterized by controlling, evaluating and improving the nutritional and sanitary quality of food during its production, distribution, transformation, development, commercialization, acceptance and consumption in order to promote health, as well as participating in product innovation. It is developed in factories and public and private companies of the food industry.

Food Services

• It is characterized by the planning, direction, control, and evaluation of the activities of a food service, with the purpose of assuring quality standards to the consumers who demand the service. The activities developed include: resource management, menu planning, operation, sanitary verification, service evaluation, personnel training and consumer orientation. It is developed in institutional and commercial services.

Check the list of subjects, credits and total hours of the program in:

• CICS Unidad Milpa Alta