usil Nutrición y Dietética

The race

As a graduate of the Nutrition and Dietetics career, you will develop the skills and competences necessary to perform effectively in the prevention and promotion of health.

You can contribute to the physical, psychological and social well-being of the globalized world by designing innovative proposals to guide people in adopting healthy lifestyles. In addition, you will be able to efficiently and responsibly manage production companies and food and nutrition services globally.

Career profile

Professional performance

  • Food and nutrition company manager
  • Nutritionist in hospitals, clinics and other public and private health facilities
  • Researcher in food and nutrition issues in public and private research institutes (CENAN, INIA, etc.)
  • Advisor and auditor in food and nutrition companies
  • Advisor on nutritional issues in international organizations (UNICEF, PAHO, World Bank, etc.) and NGOs
    (Prisma, Caritas, Care, etc.)
  • Nutritional advisor in sports institutions and clubs.

Professional competences

  • You will manage business projects of food and nutrition production and services considering cultural, social and economic patterns low national and international quality standards.
  • You will be able to guide people and populations in the adoption of healthy lifestyles through the design of health promotion programs and the prevention of food-nutritional problems.
  • You will optimize the nutritional care process in healthy and sick people during the different stages of their life, demonstrating an ethical procedure and an empathic treatment.
  • You will develop studies on food and nutrition applying the scientific method and integrating multidisciplinary research teams.

Mentions of the Race

  • Integrative and Functional Nutrition

Course 1: Functional foods
Course 2: Integrative Nutrition
Course 3: Functional Nutrition
Course 4: Coaching in integrative and functional nutrition

  • Nutrition in the Prevention of Chronic Diseases

Course 1: Chronic Disease Prevention and Health Promotion
Course 2: Healthy Foods and Chronic Disease Prevention
Course 3: Nutrition and Prevention of Chronic Diseases
Course 4: Nutritional coaching in the prevention of chronic diseases

  • Nutrition in Physical Activity and Sport

Course 1: Health Management and Physical Education
Course 2: Exams and Measures in Health and Physical Education
Course 3: Nutrition Applied to Exercise and Sports
Course 4: Nutritional Coaching in Physical Activity and Sport

Training Model

Training by Competencies

The USIL Model of Training by Competence implies five principles for educational quality: Learning, oriented towards the achievement of student-centered competencies as the core of an integrated curricular design, which includes new teaching methodologies, new forms of evaluation and a new role of the teacher, which prioritizes excellence and aims to develop a culture of evaluation and management for innovation and continuous improvement.

Likewise, this model focuses on the education of bilingual entrepreneurs with entrepreneurial orientation, providing solid foundations of social responsibility, as well as ethical and moral principles, with the aim of generating and managing creative, productive, technical and social proposals that contribute to sustainable development from the country.

Bilingual Training

USIL has developed a curricular plan that includes career courses in English, as well as teaching an intensive program of this language, with the aim of training bilingual entrepreneurial professionals who can read and write in English, perform research, develop cases and master a vocabulary associated with his career. The professionals that graduate from USIL will be prepared to compete professionally and do business, not only in Peru, but also in the world.

Training in Business Management

During the ten academic semesters, our programs and study methods use the most advanced techniques of professional training with a business focus, in order to direct our careers to the creation and conduct of companies. For this, our curricular structure includes management courses with key tools to generate added value inside and outside the company.


  • CYCLE 1

Human development
English I
Introduction to Nutrition and Essential Elements of Healthy Living
Language I
Mathematics I
General chemistry

  • CYCLE 2

English II
Introduction to Health and Physical Education
Language II
Mathematics II
National Reality and Globalization

  • CYCLE 3

Anatomy and Physiology I
English III
General Statistics
Microbiology and Parasitology
General psychology
Organic Chemistry

  • CYCLE 4

Administration for Business
Anatomy and Physiology II
English IV
Fundamentals of Health: Macro and Micronutrients
Investigation methodology

  • CYCLE 5

Food Biochemistry
Age and health: Nutrition in Physiological Stages
English V
Ethics and Citizenship
Introduction to exercise

  • CYCLE 6

English VI: RREL
Physiology of Exercise
Physiopathology of Nutrition
Food Safety and Security
Elective 1

  • CYCLE 7

Diet therapy
General Economy
Chronic diseases and health promotion
Dieting Programming: Dietetics
Behavioral Techniques
Treatment of Healthy Exercise
Elective 2

  • CYCLE 8

Food Legislation and Additives
Clinical Nutrition
Community Nutrition and Nutrition Programs
Consumer Health and Food Service Management
Public Health and Epidemiology
Technology and Biotechnology
Elective 3

  • CYCLE 9

Business Finance
Pre-professional Practices in the Community
Elective 4

  • CYCLE 10

Pre-professional practices in nutrition Clinic / Food Services
Integrator Project

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