escudo universidad de guanajuato 3

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campus celaya salvatierra


To form graduates in Nutrition with knowledge, skills, attitudes and sustained values in exact, biological, economic, administrative, nutrition and social and human sciences. Also, create the capability to interact professionally in different disciplines, and willing to know the different breakthroughs in the knowledge fields and participate in their generation.

This curricular plan provides the student a sound formation in the fundamental aspects of the human and communities' health related with the evaluation of the nutritional status, nourishment features, diet therapy in the different affections of the human organism, sustained by a broad knowledge in the physiopathology of different diseases, as well as, general aspects of managing services and policies. According with the expected didactic techniques and the time dedicated to practical activities, this will consolidate their formation to allow and adequate professional performance.

Admission profile

The aspirant to course the Bachelor program in Nutrition must have the following profile:Logic-mathematical and verbal reasoning.
Basic knowledge on biology, social sciences and general culture.
Interest on own personal and professional development.
Study time availability.
The educational background to enter the program is high school. Student admission will be through a basic skill and knowledge exam, a psychometric exam and the student's biography along with a cover letter.
The admission committee for the academic units evaluates the fulfillment of the admission requirements and issues an acceptance record for the program.

Graduate Profile

 A graduate in Nutrition will be capable of evaluating the nutritional status of the healthy and sick individual in the different stages in life and communities.

  • Design implement and evaluate nourishment plans according to individual features from the healthy and sick individual o the detected needs in the community; Nutrition education programs in sick or healthy people or groups in greater risk.
  • Proposals for the techniques in packaging and labeling and marketing applied to food according current norms.
  • Sanitary control programs in the food services.
  • Nourishment programs in emergencies because contingency and disasters.
  • Intervene in the hygienic handling of raw material and food products, in their distribution and conservation, in the bromatological, microbiologic and toxicological analysis, as well as the nutritional information that goes with the product.
  • Manage collective, public and private food services.
  • Select, preserve, prepare and store food according to current norms.
  • Participate in the formation and training of human resources in the Nutrition areas and others.
  • Design and develop research projects focused on improving the nutritional status in the population.
  • Advise the food service implementation in collective, public and private programs.
  • Promote and create microbusinesses related with food production or marketing.
Graduation requirements
  • Obtain the 100% of credits.
  • Degree requirements and modalities.
  • Cover the professional social service
  • Perform any of the established and current options for the degree, by the Divisional Council from the Health and Engineering Science Division.
  • Credit 400 TOEFL points or equivalent, or course and approve six English levels in any Extension Unit from the University of Guanajuato.

Enrollments in ten semiannual periods (6-month terms). For more information, please visit

Study Plan

Forty-seven learning units from which eight are optional spaces compose the study plan for the Bachelor Degree in Nutrition. The plan contains 397 credits, from which 40 correspond to optional learning units. Professional social service has 80 credits that must be completed in a year stay; and the student must prove domain of the English language crediting 400 TOEFL points. Ten semesters compose the educational program.

  • First Enrollment
  • College induction
  • Informatics
  • Written and Oral communication
  • Food socio-anthropology
  • Anatomy and Physiology I
  • Inorganic Chemistry
  • Second Enrollment
  • Developmental Psychology
  • Microbiology y Parasitology
  • Anatomy and physiology II
  • Organic Chemistry
  • Optional I
  • Third Enrollment
  • Communitarian Psychology
  • Biochemistry
  • Economy
  • Food microbiology
  • Nutrition's physiology
  • Interview: Theory and technique
  • Optional II
  • Fourth Enrollment
  • Physiopathology
  • Research Methodology I
  • General Management
  • Nourishment Chemistry
  • Healthy person nourishment
  • Nutrition's psychology
  • Optional III
  • Fifth Enrollment
  • Applied Psychology
  • Research methodology II
  • Food biochemistry
  • Food selection and preparation
  • Nutritional status evaluation
  • Sixth Enrollment
  • Food service management
  • Food production and distribution
  • Food analysis
  • Diet therapy
  • Epidemiology
  • Optional IV
  • Optional V
  • Seventh Enrollment
  • Quality culture
  • Marketing
  • Food toxicology
  • Food preservation methods
  • Nutrition and nourishment policies.
  • Education in nutrition
  • Eighth Enrollment
  • Project development
  • Nutritional practice legislation
  • Integration Seminars
  • Field practice
  • Ninth Enrollment
  • Research Seminar
  • Tenth Enrollment
  • Professional Practice
  • Optional Subjects
  • Art and Culture
  • Skill development
  • Human Development
  • Food select topics
  • Nutrition select topics
Offered in:

Campus Celaya-Salvatierra, Health Sciences & Engineering Division (DCSI)
Location Celaya
Address: Ing. Javier Barros Sierra #201 esquina Av. Baja California; Ejido Santa María del Refugio Eje Juan Pablo II; C.P. 38110; Celaya, Gto.
Phone: (461) 598 59 22
Location Salvatierra
Address: Privada de Arteaga S/N; Colonia Centro; C.P. 38900; Salvatierra, Gto.
Phone: (466) 663 05 93

Campus León, Life Sciences Division (DCS)
Location Downtown
Address: 20 de Enero No. 929; Colonia Obregón; C.P. 37000; León, Gto.
Phone: (477) 267 49 00 or (477) 714 58 59



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Lascuráin de Retana No. 5, Col. Centro C.P. 36000

Guanajuato, Gto., México

Tel: +52 (473)  732 00 06

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