Know the properties of bioactive ingredients and their function in the body. Evaluate its functionality. Know the current legislation on functional foods and consumer perception. Discuss current issues in nutrition. In addition, an overview of the evolution of nutrition and dietetics, and contextualizing this evolution in today's society where there have been important scientific and technological advances that prevent and diagnose pathologies but, on the other hand is subject to a “caloric overload”. The compositions of some of the current diets will be presented, as well as the possible health benefits they can present.