“…Thus, we can risk stating that: 1) at UFPE, although Nutrition in Collective Health had a higher frequency (33%), the "institutional vocation" consisted of studies in the cores Food Science and Technology, and Basic and Experimental Nutrition, which constitute 51.2% of the total defended works; 2) at UFRJ, the "institutional vocation" consisted of Nutrition in Health, which together with Clinical Nutrition, composed 71.2% of the defended works; 3) at Unifesp, the "institutional vocation" consisted of Clinical Nutrition, which together with Basic and Experimental Nutrition, composed 69.2% of the defended works; 4) at UFV, the "institutional vocation" consisted of Clinical Nutrition, which together with Basic and Experimental Nutrition, composed 58.0% of the defended works; 5) at UFSC, although Nutrition in Collective Health together with Clinical Nutrition had a frequency of 63.3%, the "institutional vocation" seems to consist of Nutrition in Meal Production, a knowledge core that differentiates UFSC from the other programs; 6) at UFBA, although Nutrition in Collective Health together with Clinical Nutrition had a frequency of 53.1%, the "institutional vocation" seems to consist of the Social Sciences and Humanities in Food and Nutrition; and 7) at UERJ, although Clinical Nutrition together with Nutrition in Collective Health had a frequency of 73.9%, the "institutional vocation" seems to consist of Social Sciences and Humanities in Food and Nutrition. Lastly, as we discuss the results regarding the six knowledge cores that we attributed to the scientific field of Nutrition, we should bear in mind some recent reflections on the disciplinarity, multidisciplinarity, and methodological/epistemological heterogeneity of this field 1,[3][4][5][6]26 .…”