• Food and Human Nutrition in the Life Cycle

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.

• Clinical Nutrition

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.

• Research and Teaching

Investigate and convey knowledge by promoting health and well-being.

• Nutrition in Sport

Assess nutritional status, nutritional needs and draw up adequate food plans, according to the training program.

• Food Industry

Collaborate in the development of new products, based on nutritional recommendations. Provide technical and scientific support to marketing.

• Use concepts in the problematization and analysis of a particular case or situation (simulated or real);
• Evaluate, analyze and make decisions based on scientific evidence (Code of Ethics of Nutritionists, Art. 4, d);
• Express personal opinion with arguments;
• Take positions revealing critical and/or humanistic and/or ethical attitude; express ability to design strategies appropriate to different situations and in different scenarios;
• To carry out the profession by showing a critical and/or humanistic and/or ethical and/or welcoming and/or respectful position in the development of the various professional activities;
• Respect diversity;
• To participate in the health policy debate as an active part.