About the course

The Nutrition course provides students with knowledge of food and its nutrients, as well as its actions, interactions and balance regarding health and disease. Students also acquire diversified knowledge, which encompasses several Nutrition areas with full humanitarian and differential values to be applied to their professional life.

After graduating, you may work with collective meals (meal producing units, commercial restaurants, school meals, worker’s meals, catering, buffet service, and frozen meals). You will also be able to work with clinical nutrition (hospitals, clinics, outpatient department in hospitals, SPA, human milk bank, and home care), public health (sanitary vigilance, basic care attention and institutional programs), education area, food industry, sports nutrition, and marketing.

 Subjects

• Human Anatomy
• Nutritional Status Evaluation
• Biostatistics
• Biochemistry
• Food Sciences
• Food Hygienic-Sanitary Control
• Diet therapy
• Food and Nutritional Education
• Epidemiology
• Ethics
• Pharmacology
• Physiology
• Food Unit Management and Planning
• Marketing
• Basic Nutrition
• Experimental Nutrition
• Physical Activity Nutrition
• Lifecycle Nutrition
• Pathology
• Meal and Gastronomy Planning
• Health Policies and Management
• Psychology
• Social Responsibility
• Public Health
• Food Selection and Preparation
• Food Technology
• Nutritional Therapy