Create graduates in nutrition with enough knowledge to perform a quality profession. Capable of performing in scientific activities supported by ethical principles and take part in multidisciplinary groups on feeding and nutrition policies within a cultural and social-economic framework according to the current needs of the society.

The concerned person should:

• Have humanistic & scientific knowledge that provide a basic and general culture to understand the mission as a human being and how to relate with the environment preparing him or her for the superior level.
• Use skills and abilities for inductive & deductive reasoning through written language.
• Correct use of the Spanish language and basic English dominion.
• Display taste & interest towards self-study, creativity and research.

• Values the nutritional state in sick and healthy individual considering the stages in life and environment.
• Applies scientific & technological advance to the nutritional practice with a critical sense.
• Designs, develops and promotes research, prevention, treatment, control & clinical rehabilitation programs collaborating with other professionals.
• Manages food services with high-quality standards.
• Develops and design educational programs in the nutrition area for different contexts and environments abiding by national and international policies.

• Clinical Nourishment: Nutritional attention and assessment for healthy, in risk or sick individuals.
• Population Nourishment: Nutrition applied to public health care.
• Food technology: Control, assess and improve the nutritional and sanitary value of food during their production.
• Food services: Planning, directing, control & assessment of the activities in the food service to ensure high-quality standards.
• Education & Research: This field relates to generating, applying and nutrition promotion, technical and professional human resources formation that contribute the feeding problems in society.
• Commercial & Business: Identified as the creation of business and commerce that offer products, goods and services in the are to generate employment and satisfy population needs.

The bachelor in Nutrition from Campus Leon belongs to AMMFEN (Nutrition Members and Schools Mexican Association) that is why the prestige avowed nationally. All teaching staff take part in postgrad studies, some with PROMEP profile or SNI (National Researchers System). The campus continues to develop infrastructure and services aiming as one of the best in the area. The relevance of the study plan agrees with the problems and needs from the country's health sector.

Enrollments in ten semiannual periods (6-month terms). For more information, please visit www.ugto.mx/admision.

The study plan for the degree in Nutrition is composed by 47 learning units where 8 are optional spaces. A total of 397 credits from which 40 correspond to the optional learning units. The professional social service contains 80 credits that must be completed in a year's stay. Besides, the student must prove the domain of the English language obtaining a TOEFL score of 400. The educational program is composed by 10 semesters (6-month terms).