DEFINITION AND APPROACH OF THE CAREER OF NUTRITION

The Nutrition and Dietetics career covers both the areas of nutrition and nutrition that affect
the human being throughout the life cycle and in times of health and illness, both
individually and collectively.

The focus of study of this career are the sciences of food and human nutrition in healthy
individuals with pathologies.

INFORMATIVE DATA OF THE CAREER:

• Name of the Faculty: PUBLIC HEALTH

• Degree awarded by the degree: DEGREE IN NUTRITION AND DIETETICS

• Number of periods- semesters: 9 (include practices)

• Practices: 1 year (6 months clinic and 6 months community)

• Number of subjects: 54

IMPORTANT DATA:

The ESPOCH has its origin as the Higher Technological Institute of Chimborazo,
beginning with the Nutrition and Dietetics and Zootechnical Engineering career, after
changing its name to ESPOCH the schools of Nutrition and Dietetics and Zootechnical
Engineering became faculties.

Then the Nutrition and Dietetics race becomes part of the public health faculty

OBJECTIVES OF THE NUTRITION CAREER

• Prevent and maintain an adequate nutritional status of individuals and communities.

• Prevent nutritional diseases due to deficit or excess in the consumption of certain

foods.

• Promote that the population adopts habits of healthy consumption and daily
physical activity.

• Promote the consumption of supplemented, fortified and nutritionally fortified

foods and healthy food preparations.

• Promote food security in the home, the community and the country.
IMPORTANT MATTERS

Nutritional status evaluation I - II

Study the situation in which a person is in a relationship with the intake and physiological
adaptations that take place after the intake of nutrients
Measures indicators of the intake and health of an individual or group of individuals,
related to nutrition, allow identifying nutritional alterations by excess and by defect

Clinical Nutrition I - II

Study the prevention, diagnosis and treatment of nutritional and metabolic changes related
to acute or chronic diseases.

Applies to hospitalized patients or co-pathologies, many patient patients receive dietary-

nutritional advice for their underlying disease or their genetic predisposition to suffer it, for
example:

Metabolic diseases:

 Dyslipidemia
 Arterial hypertension
 Mellitus diabetes

Overweight and obesity:

 Bariatric surgery (gastric by-pass, bilio-pancreatic, sleeve)

 Intragastric balloon

Digestive diseases:

 Digestive intolerances
 Abdominal distension
 Constipation
  Diarrhea
 Irritable bowel

Nutritional food security

Study strategies that guarantee people at all times physical and economic access to
sufficient safe and nutritious food to meet their dietary needs and food preferences in order
to lead an active and healthy life.

Basically all the population has availability, access, good biological use and food stability

Nutrition and physical activity

Study human nutrition applied to people who practice sports. for example how to increase
muscle mass, how to maintain your weight and how to reach your goal.
Management in food services:

Study the administration of food services in hospitals and private companies

For example, in the hospital area, the diet will depend on the pathology of the patient.
In the private the cattering in some establishments.

Nutrition I - II and III:

studies food and its relation to health, It is necessary to take into account the age groups and
pregnant and lactating mothers because each one has a different intake of energy and
macronutrients.

AREAS OF NUTRITIONIST
The nutritionists are professionals in the health area, who perform tasks of nutritional
advice to their patients. Once qualified, they can perform in different areas of their career,
which you can know below:

• Clinical nutrition

• Community nutrition

• Dietician Nutritionist in gerontology

• Nutritionist Dietitian of neonates

• Pediatric nutrition

• Nutrition in the industry

• Sport Nutrition

NUTRITIONIST INSTRUMENTS

 caliper anthropometry: It serves to measure body fat. The plicometer measures the
skin piegue, and by doing so in several places the percentage of body fat can be
calculated.

 bioimpedance balance: measures lean mass and, by derivation, also offers us our
measurement of fat mass

 Anthropometric tape: For the measurement of the body perimeters

  Food guides: It serves to educate and guide the population towards a healthier diet.
They are designed considering, among other aspects, the predominant food habits,
food availability and the level of access to food in each country.
the most used is my plate.

 Infantometers: To measure the size of babies and small children, reach 33-99 cm

IMPORTANT PHRASE

Those who think they do not have time for healthy eating will sooner or later find time for
the disease. Edward Stanley