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.


To train healthcare professionals with both critical thinking abilities and integrity, equipping them to collaborate in multidisciplinary teams dedicated to enhancing people's

* 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
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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.

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 19 weeks, and 52 weeks Supervised Practice. 
Graduation requirements include: 

1. Completing a minimum of 67 credits of Professional Formation courses. 
2. Completing a minimum of 21 credits of General Education courses. 
3. Completing a minimum of 15 credits of Math and Basic Science courses. 
4. Completing a minimum of 2 credits of Elective courses. 
5. Completing a Capstone Course (3 credits) with a dedicated capstone project requiring 240 hours (equivalent to 5 credits). 
6. Completing 2,080 hours of Supervised Practice divided into four rotations (520 hours each) in Hospital Nutrition, Hospital Food Service Management, Community Nutrition, and Food and Nutrition Promotion. 

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