From a public health perspective, Nutrition is defined as the set of normal or pathological processes through which the human body digests, absorbs, transforms, and utilizes nutrients from food. This field has evolved toward a multi- and transdisciplinary approach to the food–nutrition process, in which not only biological factors are involved, but also environmental, social, economic, political, cultural, religious, and lifestyle factors. These dimensions have shaped an emerging field of study, research, and practice.

The growing concern about food- and diet-related diseases has promoted research development across all areas of nutrition, including Public Nutrition, Clinical Nutrition, and Food Hygiene. Methodological tools have been developed for diagnosis, treatment, and the promotion of healthy eating habits and lifestyles.
Graduates of this Master’s Degree are prepared to work at all levels of healthcare, to propose, design, and implement research projects that respond to the priority areas of the national health system, as well as to objectives and goals related to healthy eating and its impact on population health.

The program assigns a significant number of credits. Each course includes research assignments, along with thesis workshops. Each specialization track—Public Nutrition, Clinical Nutrition, and Food Hygiene—is designed to develop research skills, culminating in a written thesis.

If you are interested in this program, please contact the Coordination and Processing Center of the Comercializadora de Servicios Médicos Cubanos, S.A. at: docencia@smcsalud.cu