The course offers a comprehensive and interdisciplinary approach to the interaction between nutrition, environment, and population health. This course examines nutritional status as a collective determinant of health, preparing future professionals to recognize health and disease patterns, analyse their causes at the population level, and design effective health promotion and prevention strategies.

Upon successful completion of the course, students will be able to:

• Understandthe fundamental principles of Public Health, Health Promotion, and the socioeconomic and environmental determinants of population health.
• Applythe basic principles and methods of Epidemiology and Nutritional Epidemiology to study the frequency, distribution, and causes of diseases in the population.
• Evaluate and interprethealth and nutritional status indicators, as well as tools for measuring food consumption at the population level.
• Identifyepidemiological study designs (descriptive, analytical, experimental) and critically evaluate scientific literature, recognizing sources of systematic bias and confounding factors.
• Analysemicrobiological, environmental, and sanitary risks in the food chain (foodborne infections, intoxications, drinking water quality) and propose prevention and control measures.
• Proposenutritional intervention strategies and health education programs for the prevention of major non-communicable (chronic) diseases (obesity, diabetes, cardiovascular diseases, cancer).
• Design and evaluatenutritional policies, regulatory frameworks, and community intervention actions aimed at promoting population health.