Nutrition in Public Health: Objectives: Ensure that students acquire specific knowledge for the analysis of dietary and nutritional problems in population groups. Identify the causal factors of the state of nutrition in communities.Be able to participate in the planning and programming of prevention and control activities in the field of public health nutrition.Program:I. Public health concept: historical evolution. Population and food. Quality of life and socio-economic development.II. Nutrition in the context of public health: scope. Health team.III. Health planning and programming: Program process. Application of nutrition programs to public health.IV. Risk approach: Concept of nutritional risk factors: absolute risk., Relative and attributable risk.V. Primary health care: concept. Application to food. Experiences in the country.VI. Food monitoring system - Nutrition: Concept. Types of systems and its application. Indicators and data source. Experience in Latin America.VII. Food Policy - Nutrition Concept. Planning process. Programming. Possible nutritional interventions. Sectors concerned. Impact analysis.VIII. Nutritional programs: Concept. National nutrition programs. National Food Program. Mother-child program and social promotion and nutrition program. Nutritional practices in public health: Objectives: Train students in the planning and scientific solution of nutrition problems in population groups. Acquire skills in the exercise of administrative functions and techniques.Identify and use direct and indirect methods used to assess the nutritional status of the individual and the community. Understanding the effects of individual and level of malnutrition...... middle of document...... erative diseases. Health and economic well-being. Influence on the health budget that cause obesity and must take into account their existence in health programs.IX. The role of atherosclerosis in health policies and in particular in food policies: Levels of prevention through consumption habits. Rehabilitation policy and public awareness. The correlation between hypertension and nutrition. Epidemiology of specific locations of cancer and their relationship with consumption habits: Primary and secondary prevention through changes in dietary patterns.XI. Epidemiology of diabetes: social cost. Possibility of reducing incidence through the dissemination of standards found in health and nutrition policies.XII. Role of nutrition specialists in food policy: Their role as social communicator. Tasks to be developed in primary, secondary, treatment and recovery..