Nutrition and Dietetics
The Nutrition and Dietetics program at ESPOL was conceived in response to the need to protect the health of the population. This is because population-based studies such as the National Health and Nutrition Survey (ENSANUT 2012) have revealed the urgency of establishing therapeutic strategies through nutrition education, healthcare, dietetic planning, research, and the innovation of nutraceuticals to prevent health issues and to maintain or improve the quality of life of the population.
ESPOL does not offer distance education modalities for Nutrition and Dietetics.
Mission
To train health professionals of integrity, with critical thinking, to be part of multidisciplinary teams that improve the quality of life of people through promotion, counseling and nutritional education.
Goal 1. Program graduates will be competent entry-level Dietitian Nutritionists (DN) who meet the employment needs of Ecuador.
Objectives:
1. At least 80% of students complete program requirements within 7.5 years (150% of planned program length). 2. Of graduates who seek employment, at least 60% percent are employed in nutrition and dietetics or related fields within 12 months of graduation. 3. At least 70% of employers who respond to a survey will agree or strongly agree that the program graduates are competent entry-level Practitioners. |
Goal 2. Program graduates will apply critical-thinking and effective problem-solving skills in their professional practice.
Objectives:
1. At least 70% of employers responding to a survey state they are ‘agree’ or ‘strongly agree’ that program graduates demonstrate strong critical-thinking and problem-solving skills in their professional practice. 2. At least 80% of program graduates will report feeling confident in their critical-thinking and problem-solving abilities in their professional roles within one year of graduation. |
Program outcomes data are available upon request.
* Undergraduate tuition/fees:
The Constitution of the Republic of Ecuador in its Article 356, among other principles, establishes that third-level public higher education will be tuition/fees free. Zero cost education is linked to the academic responsibility of the students.
Number of admitted students per academic year
Number of graduates per year
Number of enrolled students per academic year
Graphs show the figures in real time, at the time of the query
In the Bachelor of Science in Nutrition and Dietetics program, we seek observant, critical, reflective, analytical, tenacious, cooperative, honest students who are committed to public health, possess a basic understanding of life sciences and mathematics, have manual dexterity, are willing to work both independently and in collaborative groups, and are dedicated to serving and assisting the population.
ESPOL is a tuition free public university financed by the Ecuadorian government through its Ministry of Finance.
The Academic Affairs Provost manages the resources allocated to the payment of each academic unit faculty, based on the annual plan. On the other side, the budget for: books, software, construction, and facility maintenance for each academic unit; is managed by The Library Information Center (CIB), Technology and Information Systems Management (GTSI), Physical Infrastructure Management, and Administrative Management; respectively.
Additionally, the Research, Development and Innovation Provost budgets institutional resources for research activities.
All efforts from different institutional areas are coordinated by the Strategic Planning and Institutional Development Manager. These resources are distributed according to operational objectives established in the Annual Operational Plan (POA) for each academic unit.
Students are free of charge during the regular semester and in the extraordinary term. The tables below detail the estimated cost for students (residents and non-residents), in regular academic term.
Residents, US dollars
Expenses | Per Academic Term cost ($) | Academic Year cost ($) |
General Services | 0.0 | 0.0 |
Student Fitness and Wellness Fee | 0.0 | 0.0 |
Student Activity Fee | 0.0 | 0.0 |
Subtotal tuition | 0.0 | 0.0 |
Other estimated expenses |
|
|
Food (1) | 240.0 | 480.0 |
Books/Course Materials/Supplies/Equipment | 0.0 | 0.0 |
Transportation (2) | 48.0 | 96.0 |
Miscellaneous/Federal Student Loan Fees (3) | 100.0 | 200.0 |
Scrubs (4) | 120.0 | 240.0 |
Subtotal other estimated expenses | 508.0 | 1016.0 |
Total Tuition, Housing & Misc Exp | 508.0 | 1016.0 |
(1) Estimated on campus food costs.
(2) Considers two-way public transportation. Does not include flights or transportation costs outside Guayaquil.
(3) Estimated cost. The final value would depend on the financial institution.
(4) Average cost.
Non-residents and international students, US dollars
Expenses | Per Academic Term cost ($) | Academic Year cost ($) |
Servicios Generales | 0.0 | 0.0 |
Student Fitness and Wellness Fee | 0.0 | 0.0 |
Student Activity Fee | 0.0 | 0.0 |
Subtotal tuition | 0.0 | 0.0 |
Other estimated expenses |
|
|
Housing/food (1) | 1,900.0 | 3,800.0 |
Books/Course Materials/Supplies/Equipment | 0.0 | 0.0 |
Transportation (2) | 72.0 | 144.0 |
Miscellaneous/Federal Student Loan Fees (3) | 300.0 | 600.0 |
Scrubs (4) | 120.0 | 240.0 |
Subtotal other estimated expenses | 2,392.0 | 4,784.0 |
Total Tuition, Housing & Misc Exp | 2,392.0 | 4,784.0 |
(1) Estimated on campus food costs. Housing and food costs are not billed by ESPOL. The final costs will vary depending on the location.
(2) Considers two-way public transportation in Guayaquil. Does not include ground transportation costs and flights outside Guayaquil.
(3) Estimated cost. The final value would depend on the financial institution.
(4) Average cost.
According to ESPOL's Undergraduate Tuition, Enrollment, and Rights Regulations, free tuition and fees are subject to temporal and definitive forfeiture. Second and third enrollments in a course will not be covered, nor those considered special or extraordinary (temporal forfeiture).
Definitive forfeiture applies when 30% or more credit hours of the program curriculum are failed.
ESPOL's Undergraduate Tuition, Enrollment, and Rights Regulations show the detailed fees calculations. ESPOL regulations are aligned with the Ecuadorian Higher Education Law.
First Year
Description:
In this course, students apply the Design Thinking methodology to identify, analyze real-life problems or needs, to design innovative solutions. Students work in multidisciplinary teams to present solution proposals that add value to customers/users from private companies, public organizations and non-profit organizations.
Description:
TheNutritionalAnthropologycourseisthefirstprofessionaltrainingsubjectthatstudiestheevolutionary, sociocultural andbehavioralperspectivesoffoodandnutritionin Ecuador andtheworld. Inaddition,theinteractionofeachbehaviorandtheimpactofdietonthedevelopmentandnutritionalhealthofindividualsareanalyzed.Ontheotherhand,theecologicalmodelfornutritionthathelpsintheunderstandingandmodelingoftheinteractionsbetweenhumanbeingsandfoodisdescribed.
Description:
Mathematics is a basic course aimed at the training of professionals in Archeology, Nutrition and Tourism. His program comprises four units: logic and sets, real numbers, and systems of equations, real variable functions, and plane and space geometry. Each unit analyzes the theoretical foundations and their application in problem solving.
Description:
This basic and general education subject presents grammatical structures to produce a simple paragraph based on a writing program. Additionally, it allows the identification of a specific argument in oral and written communication. It also considers learners’ personal opinions about different topics related to social, academic, and professional aspects. It includes the necessary vocabulary to make comparisons between present and past, books or movies description, creation of simple students’ profile, opinions about inventions, formal apologies and tell past events.
Description:
General Chemistry is a theoretical-practical course aimed at the basic training of professionals in the areas of Engineering and Natural Sciences, which provides a scientific basis of the matter and its interactions, and seeks to develop in students the ability to solve problems related to the content of the subject. It begins with an Introduction to Thermochemistry, then the analysis of the physicochemical properties derived from the state of aggregation of matter: liquids, solids and solutions, the study of the Kinetics and Equilibrium of reactions and solubility.
Description:
The course presents students with strategies to solve common problems in various professional fields through the design and implementation of solutions based on the use of a programming language. It covers the basic principles so that the student can read and write programs; emphasizing the design and analysis of algorithms. In addition, it introduces students to the use of development and debugging tools.
Description:
The course of General Biology belongs to the basic subjects and is aimed at students who are in the first year. It addresses the study of living beings, from the organization and properties of biological macromolecules to the structure, function and composition of prokaryotic and eukaryotic cells. Additionally, there is a unit comprising an overview of cellular metabolism. Subunits involving the examination of the functions performed by the organelles are also included. This program also incorporates the study of genetic material, how it is inherited and its role for the observable characteristics of each living being. Techniques and methods of analysis of experimental data, case studies and application of the scientific method and critical thinking are used, which are essential for the understanding of biological sciences in its trasnversal fields
Description:
This course studies the national and international food laws and regulations on the production, marketing, and promotion of food. It also analyzes the legal framework and international agreements that guarantee fairness in marketing from the producer to the consumer. On the other hand, the food and nutritional security situation is analyzed in an internal and external context. It also studies the strategies to contribute to the improvement of the quality of life of the most vulnerable sectors.
Description:
In this professional training course, the structure and organization of the human body are studied, as well as the medical terminology related to principles of support, movement and maintenance of the body. The physiology of the regulation mechanisms of the organs is also addressed with a basic clinical approach for the understanding of the pathophysiological processes present in clinical entities secondary to the alteration of the fulfillment of their vital functions.
Description:
This course is intended for undergraduate students in the early stages of their university education. It focuses on the analysis of effective interpersonal and group communication through practical workshops and interactive dynamics. Additionally, it strengthens student’s prosumer profiles by fostering complex, holistic, and critical thinking through the rigorous study of real-world contexts and academic/scientific readings. It also aims to improve the writing of technical and executive reports for diverse audiences by integrating digital and artificial intelligence tools to ethically optimize the production and revision of texts. In terms of oral expression, the course develops assertive communication techniques to enhance the dissemination of information and improve both verbal and nonverbal communication skills abilities that should be consolidated throughout student’s academic and professional lives.
Description:
This subject of basic formation and general education presents the grammatical structures for the production of an academic paragraph, through the development of the writing program in a transversal way. In addition, it allows the identification of specific arguments in oral and written communication, considering the production of one's own criteria on different topics of a social, academic or professional nature. The necessary vocabulary is also applied to refer to the different forms of communication, share work experiences and the use of digitl technology, tell short stories about interpersoanl relationship and personalities, and comment on the future of the environment.
Description:
Organic Chemistry is a course for Biology, Nutrition and Dietetics, Food, Agriculture, and Aquaculture students. This course studies the principal rules of IUPAC nomenclature for the naming of organic compounds; also includes the study of the structures, properties, and reactions of organic compounds with a wide interest in several industries. Active learning, discussion, and problem-solving in the laboratory are part of the course teaching methodology, which contributes to the development of skills for the design and execution of laboratory tests.
Second Year
Description:
This course studies the composition of foods and their qualitative and quantitative analytical techniques for the elaboration of nutrition facts tables. In addition, it analyzes the nutritional information of foods for the assessment of their components. Finally, the specifications of food nutritional labeling are studied as a guide for the integration of knowledge.
Description:
Molecular and Cell Biology Course study topics such as biological process at cellular and molecular level. It makes a review of cellular chemistry, Molecular Biology dogma central process, cellular membrane structure and cellular signal transduction process. By activities in the laboratory, it makes some review methodologies nowadays applied to nucleic acid, genes and genomes studies. Finally, using the critical and logical thinking, the course integrates various aspects which lead to dilute the cellular and molecular processes that govern the different biological systems.
Description:
The biochemistry course is aimed to serve transversally to students of careers with a biological nature. It includes an introduction to biochemistry and the principles of bioenergetics. The dynamics of the metabolic processes of the main biomolecules that allow the development of life are studied. Each metabolic pathway is described in chemical and enzymatic terms, the energy requirements and energy sources are demonstrated, and it concludes with the description of the regulatory mechanisms of the different pathways. Additionally, the biosynthesis and degradation routes of each of the biomolecules are described: carbohydrates, lipids and nitrogenous compounds (proteins), for a better understanding of the origins of life on earth.
Description:
This professional training course,addresses the studyof structure and function of regulatory organs of digestion and body balance necessary for the identification of clinical alterations during professional practice.
Description:
The Statistics course provides students with the basic knowledge that will help them convert a data set into useful information for making decisions in scenarios of uncertainty. It encompasses different methods of tabulation and data analysis, the introduction of the concept of probability as a measure of uncertainty and mathematical models of discrete and continuous random variables. Additionally, analysis techniques such as regression and hypothesis testing of population parameters are included.
Description:
This subject of basic instruction and general education presents grammatical topics for the elaboration of an outline and a structured composition, through the development of the writing program in a transversal way. In addition, it allows the identification of arguments in oral and written communication on contemporary and academic topics. Additionally, appropriate vocabulary is applied to discuss issues related to different cultures, places where we live, everyday news, entertainment media, and past and future opportunities.
Description:
The Bioethics subject is professionally oriented in which the ethical aspects of life sciences are presented, considering human beings as research subjects. The historical facts that promoted the formulation of ethical standards for research with human subjects such as the Nuremberg Code, Declaration of Helsinki, Belmont Report, and CIOMS Guidelines are studied. Finally, the application of international and local standards in the context of scientific development in Ecuador is discussed.
Description:
The course aims to develop student´s skills and competences related to the development of the scientific method within the field of life sciences, through knowledge of the theoretical foundations and processes of scientific such as elaboration of the theoretical framework, formulation of hypotheses, objectives and research variables that allow the development of protocols and data processing, as well as processes of generation, circulation, communication and management of scientific knowledge and its social and ethical impact in the context of current science and society.
Description:
General Microbiology is designed for undergraduate students; it covers the study of microorganisms and their main physiological, nutritional, metabolic and reproductive characteristics, as well as, the different biochemical processes carried out inside the microbial cell during energetic performance.Assisted by practical sessions, this module allows the development of useful abilities that would help the students to separate and recognise different types of microorganisms by phenotypic and molecular methods, serving as a powerful tool for biotechnological applications.
Description:
In this course aimed at nutrition and dietetics students, the necessary knowledge is taught to understand the scientific bases of nutrition and its relationship with health. Additionally, macronutrient and micronutrient metabolism processes that allow the homeostatic balance of the human body are analyzed.
Description:
The subject of Dietary Techniques belongs to the professional training unit in which the different food groups are studied based on their structure and nutritional composition. Including the bioavailability of nutrients and the conditions required for their increase. In addition, the appropriate preparation and cooking methods for each food group are studied, as well as the physical-chemical changes that these generate in food, in order to preserve and enhance the nutritional and organoleptic properties of the food preparations that are made.
Description:
This subject of basic formation and general education, presents the grammar structures to produce a persuasive essay, through the transversal development of the writing programme. In addition, it allows students to identify specific arguments in the oral and written communication, as well as, to express their own opinions about different topics of social, academic, or professional fields. It also includes the necessary vocabulary to stablish a conversation, narrate situations of their environment, activities to reach their goals, analyze cause and effect and personal and professional opportunities.
Description:
This is a professional training course, which helps the student to connect the knowledge previously acquired about statistical methods and studies related to the life and health sciences; as well as delving into advanced statistical models applied to this area of knowledge. The course is focused on providing the necessary statistical support for: obtaining data corresponding to observational or experimental studies, relational and causal studies, an introduction to statistical modeling in health, and descriptive studies using multiple variables at the same time. This course covers the following knowledge and competencies from ACEND: KRDN 4.7 Evaluate data to be used in decision-making for continuous quality improvement. KRDN 4.7 Evaluar datos que se utilizarán en la toma de decisiones para la mejora continua de la calidad. CRDN 1.4 Conduct projects using appropriate research or quality improvement methods, ethical procedures and data analysis utilizing current and/or new technologies. CRDN 2.2 Demonstrate professional writing skills in preparing professional communications. CRDN 3.7 Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media. *Only apply for Nutrition and Dietetics students.
Third Year
Description:
This transversal course addresses the conditions required to innovate and the process associated with developing an innovation from an entrepreneurial point of view. Subsequently, topics such as the identification of opportunities, value creation, and prototyping and validation of products/services proposals are reviewed, as well as the elements of the business toghether with tools for the evaluation of a budget/financial management plan and the interpretation of financial data. Considerations that are essential for the feasibility and adoption of an innovation. Finally, entrepreneurial competences and process associated with the development and adoption of an innovation are studied.
Description:
Epidemiology and Public Health is a subject of professional formation, which provides training on the distribution and determinants of health prevalence at local and global levels. It also addresses the study of national and international policies and programs that promote the control of non-communicable diseases and the promotion of individual and collective health in Ecuador.
Description:
This course addresses the Nutritional Care Process as a standardized model for the provision of services and care in nutrition and dietetics. Likewise, it delves into the systematic process of collecting and interpreting anthropometric, biochemical, clinical and dietary information that describes the integral nutritional status of an individual and identifies health problems with a nutritional basis.
Description:
In this professional formation course, the system of drug-food interactions is studied, as well as the effect of drugs on the nutritional status of the individual in the life cycle, to be considered in the follow up of the treatment of the main pathologies of nutritional origin. In addition, pharmacological guidelines established by different health entities worldwide are reviewed as tools for the integration of knowledge.
Description:
In this course aimed at nutrition and dietetics students, food consumption standards and nutritional recommendations are studied based on the physiological changes that occur in the stages of school age, puberty, adolescence, adulthood, and old age. Additionally, the factors that influence the pattern of food consumption are addressed, as well as the impact of malnutrition on the health of the individual.
Description:
This basic training and general education subject presents the necessary structures for the production of a persuasive essay, through the development of the writing program in a transversal way. It also allows the identification of specific arguments both in oral and written communication, in order to issue students' criteria on social, academic, or professional issues. They also apply the necessary vocabulary to engage in discussions about choices to make, changes in daily life and home, financial problems as well as moral dilemmas and achievements in the course of their personal, student, and professional lives.
Description:
This course provides the basic knowledge for menu planning in healthy individuals adjusted to the nutritional requirements to promote a healthy diet. It also addresses the design of therapeutic diets for subjects suffering from digestive diseases.
Description:
In this course first step of the Nutrition Care Process is appliedto each stage of the life cycle from pregnancy to geriatric age. in addition, complementary nutritional assessment methods are studied to individualize the collection and interpretation of anthropometric, biochemical, dietary and clinical information according to the physiological aspects of these populations.
Description:
This professional course provides knowledge related to origins, diagnostic criteria, pathophysiology, medical-nutritional treatments about chronic noncommunicable diseases that affect the individual's health status for the application of the nutritional care process.
Description:
In this course, it is presented to the students of Nutrition and Dietetics, the dietary and lifestyle factors that affect nutritional health in the life cycle such as pregnancy, postpartum, breastfeeding, infancy and childhood up to 5 years of age. In addition, it covers national and international maternal and child health care guidelines.
Description:
This professional training course addresses the general concepts related to community health. In addition, it studies the phases for the elaboration of a community health project for the design of programs and participatory strategies for health and nutritional intervention in Ecuador.
Description:
This transversal training course for all students of the institution has five chapters. It introduces the key principles of sustainability and the path to sustainable development. Addresses ecological principles by deepen into biodiversity, ecosystems, human population and ecosystem services. Study the fundamentals of renewable and non-renewable resources as well as the alternatives for sustainable use. Analyzes environmental quality specifically in the air, water and soil components, delving into issues such as climate change, eutrophication and deforestation. Finally, it emphasizes on the economic axis with topics such as circular economy and on the social axis on topics such as governance and urban planning.
Fourth Year
Description:
This vocational training course addresses the study of the theories and models that underpin the nutritional counseling. It emphasizes the development of communication skills of the individual, while applying counseling techniques during the nutritional care process to improve the health of the patient.
Description:
This course addresses planning of personalized diets in subjects with diet-related diseases for the dietary intervention that contributes to the recovery of health.
Description:
This professional course provides the knowledge necessary for the training of future professionals who need to understand the role of foods and its involvement in pathological processes of diseases. Also the contribution of foods to the nutritional treatment, and complementing other therapeutic measures, involved in different processes that may alter the well-being of the individual
Description:
In this course aimed at nutrition and dietetics students, the basic concepts of sports nutrition and physical activity are studied as strategies to ensure a healthy lifestyle. In addition, the metabolism is reviewed to obtain energy during physical exercises and sports of short and long duration; as well as nutritional guidelines for the development of meal plans to improve athletic performance. Finally, the relevance of the use of nutritional supplements with a scientific basis is studied.
Description:
The Trends in Nutrition course is professional-oriented and addresses the evaluation criteria of scientific evidence in the field of health applied to human nutrition. In addition, it is discussed the importance of evidence-based practice for making relevant clinical decisions in professional practice. As well as, the epistemological horizons towards which human nutrition and related sciences are directed.
Description:
Food Services is a professional training subject that imparts knowledge to offer healthy food services by the application of quality standards. In addition, this subject studies the administrative process, menu planning, economic management, infrastructure and installation standards, GMP, and HACCP.
Description:
The subject of Nutritional and Food Toxicology is professionally oriented and covers the principles of toxicology in the absorption, distribution, metabolization, and excretion of toxic agents present in ingested food. Finally, it discusses the toxicity of contaminants in food and the safety analysis involved.
Description:
In this final year course the student carries out a project where the application of the theoretical and technical knowledge acquired and aligned to the career profile is evidenced, which promotes multidisciplinarity, from the identification of problems with real restrictions, to decision making involving the design, improvement, modeling, simulation and/or construction of projects, processes, prototypes, products and/or services that provide solutions to the problems identified.
Description:
This theoretical and practical professional training course provides knowledge on medical and nutritional management in clinical and surgical pathologies. Likewise, it places special emphasis on the integration of the integral evaluation of individuals and the use of appropriate scientific evidence sources for the application of the basic principles of metabolic support in the implementation of nutritional strategies and the design of an enteral or parental support plan in specific clinical conditions that affect the nutritional status through active participation in a multidisciplinary health team.
Additional
ARTS, SPORTS AND LANGUAGES ELECTIVE COURSES
1 credits - 1.9 ECTS
HUMANITIES ELECTIVE COURSES
1 credits - 1.9 ECTS
Upon completion of the 5-year program, you will be able to:
• Improve the quality of life through nutritional education, health care, food planning, research and innovation of nutraceuticals that mitigate, correct or prevent issues linked to the nutritional status of our country. • Provide comprehensive care to the healthy population and especially to vulnerable groups such as pregnant women, children under 5 years of age and the elderly through the promotion of healthy eating habits and lifestyles. • Determine the dietetic-nutritional treatment for patients who suffer from chronic diseases such as obesity, diabetes, hypertension, dyslipidemia, renal failure, among others. |
Occupational Profile
The nutritionist and dietitian has the skills and abilities to perform in various areas of work, such as:
• Public and private health service centers (hospitals, clinics, medical centers). • Planning and development of public policies in nutrition (governmental entities). • Food industries and creation of micro and medium-sized companies of healthy food (food services). • Sports and high performance centers, gyms. • Institutions dedicated to research, coordination and support nutrition interventions in public health. • Integral Gerontological Care Services. • Independent professional practice. |
To attain the Bachelor of Science in Nutrition and Dietetics degree, students must complete the following requirements:
The program consists of eight academic terms, each term lasting 16 weeks.
Graduation requirements include:
1. Completing 38 credits of Basic Unit courses.
2. Completing 67 credits of Professional Unit courses.
3. Completing 8 credits of Integrative Unit in Capstone Course of 3 credits with a dedicated capstone project requiring 5 credits (equivalent to 240 hours).
4. Completing 2,080 hours of supervised practice divided into four rotations (520 hours each) in (1) Hospital Nutrition, (2) Hospital Food Service Management, (3) Community Nutrition, and (4) Food and Nutrition Promotion.
In Ecuador, there are no additional licensing or credentialing exams required to practice as a dietitian.
Therefore, graduates of our Nutrition and Dietetics program are eligible to practice immediately after completing the program without further examinations or licensing.
The Capstone Project is a culminating requirement for graduation. These projects provide students with the experience of applying acquired knowledge and skills to the needs of society, with a focus on sustainability.
The IDEAR Fair showcases all Capstone projects, offering students a valuable opportunity to showcase their work and hone soft skills such as communication and teamwork. It is also a space for students to network with potential clients and future employers.
Explore all of the Capstone projects completed by the students in Nutrition and Dietetics program.
Download the pdf file: Supervised Practice FLS
Students do not need to identify supervised practice sites or preceptors, as these are assigned by the Ministry of Public Health upon completion of the required credits. ESPOL facilitates this process by providing the preceptor.
Based on the Regulations for the Supervised Practice of the Nutrition and Dietetics Program of the Faculty of Life Sciences.
Art. 16.- Admission to the Supervised Practice. - In accordance with current health regulations, the process for entering the Supervised Practice is as follows:
a) Requirements. - This process is based on the coordination between ESPOL and the health establishments of the Comprehensive Public Health Network and Complementary Private Network, within the framework of the agreements that will be signed between them for this purpose. ESPOL will make the requests for the assignment of positions to the health establishments of the Comprehensive Public Health Network and Complementary Private Network, according to the planning approved by the Ministry of Public Health and in accordance with the regulations issued by said entity.
b) Position Assignment Process. - The process of assigning positions for Interns will be carried out based on the current regulations for the Supervised Practice issued by the Ministry of Public Health.
c) Inter-institutional Agreement for the Supervised Practice. - Once the number of positions has been assigned by the Ministry of Public Health, an inter-institutional cooperation agreement will be signed between each health establishment of the Comprehensive Public Health Network and/or Complementary Private Network and ESPOL.
d) Individualized Agreement for the Supervised Practice. - Based on the inter-institutional cooperation agreement for the Supervised Practice, to integrate the student with the health establishments of the Comprehensive Public Health Network and Complementary Private Network, ESPOL will sign individual agreements with the legal representative of the corresponding health establishments.
Interns are required to comply with this regulation, the Statute, the Code of Ethics, and other ESPOL internal regulations, as well as the internal policies and rules of the health establishments of the Comprehensive Public Health Network and Complementary Private Network where they are placed, as applicable.
ESPOL has applied to the Accreditation Council for Education in Nutrition and Dietetics (ACEND®) to open an ACEND accredited Foreign Dietitian Education Program in PAO I 2025.
Our eligibility application was accepted by ACEND, and we are in the pre-candidacy process for our proposed program.
The program is not accepting applications at this time for an ACEND-accredited program but will do so upon successful completion of the candidacy for accreditation process to achieve ACEND accreditation.
For more information about the ACEND accreditation standards visit 2022 ACEND Accreditation Standards.
Contact Sara Flores Madrid, scflores@espol.edu.ec, +593 42 269 601, for more information.
DID YOU KNOW?
As part of our program, you will perform a 52-week Supervised Practice which will be carried out in institutions of the Ministry of Public Health of Ecuador.
