The increase in the number of people performing intensive exercise has prompted the need for physicians specializing in Sports Nutrition"

The role of nutrition in the field of sports has undergone a great boom in recent years, not only because eating a proper diet is beneficial to the health of athletes, but also because providing the necessary nutrients, depending on the type of exercise, can achieve better results in the athlete's performance. In addition, more and more people who have introduced sport into their daily lives are seeking the help of a professional for nutritional advice. In this sense, it is essential to have specialized physicians who are up to date with the latest developments in Sports Nutrition. 

This program offers the student the possibility of expanding and updating knowledge in Sports Nutrition, using the latest educational technology. It offers a global vision of Clinical and Sports Nutrition, while focusing on the most important and innovative aspects: invisible training or adequate diet for athletes, and nutrition before, during, and after exercise. Thus, this program allows specialization in the field of Sports Nutrition in fields of special interest such as: nutrigenetics, nutrigenomics, nutrition and obesity, hospital dietetics, nutritional trends and specific needs of elite athletes. 

The teaching team of this Master's Degree in Sports Nutrition has made a careful selection of each of the topics of this program to offer a study opportunity as complete and up to date as possible. 

As it is a program, the student is not conditioned by fixed schedules or the need to move to another physical location, but can access the contents at any time of the day, balancing their work or personal life with their academic life.  

Only with proper education will you know the best way to advise your patients on nutritional issues. Don't think twice and join our community of students"

This Master's Degree in Sports Nutrition contains the most complete and up-to-date scientific program on the market. Its most notable features are:

• The graphic, schematic and practical contents of the course are designed to provide all the essential information required for professional practice
• Exercises where the self-assessment process can be carried out to improve learning
• An algorithm-based interactive learning system, designed for decision making for patients with nutritional challenges
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection assignments
• Content that is accessible from any fixed or portable device with an Internet connection

This Master's Degree is the best investment you can make in the selection of a refresher program for two reasons: in addition to updating your knowledge in Sports Nutrition, you will obtain a degree from TECH Global University"

Its teaching staff includes professionals from the fields of nutrition and medicine, who contribute their work experience to this program, as well as renowned specialists from leading societies and prestigious universities. 

The multimedia content, developed with the latest educational technology, will provide the professional with situated and contextual learning, i.e., a simulated environment that will provide immersive education programmed to learn in real situations. 

This program is designed around Problem-Based Learning, whereby the professional must try to solve the different professional practice situations that arise during the academic year. For this purpose, the physician will be assisted by an innovative interactive video system created by renowned experts in Sports Nutrition with extensive teaching experience.    

This program offers education in simulated environments, which provides an immersive learning experience designed to train for real-life situations"

This 100% online Master's Degree will allow you to balance your studies with your professional work while increasing your knowledge in this field"

The structure of the contents has been designed by a team of professionals knowledgeable about the implications of training in daily practice, aware of the current relevance of specialization in sports nutrition, and committed to quality teaching through new educational technologies. 

We have the most up-to-date scientific program on the market. A comprehensive syllabus that will help you achieve professional success"

Module 1. New Developments in Food 

1.1.  Molecular Foundations of Nutrition
1.2. Update on Food Composition
1.3. Food Composition Tables and Nutritional Databases
1.4. Phytochemicals and Non-Nutritive Compounds

1.5. New Food

1.5.1.  Functional Nutrients and Bioactive Compounds
1.5.2. Probiotics, Prebiotics, and Symbiotics
1.5.3. Quality and Design

1.6. Organic food
1.7. Transgenic Foods
1.8. Water as a Nutrient

1.9. Food Safety

1.9.1. Physical Hazards
1.9.2. Chemical Hazards
1.9.3. Microbiological Hazards

1.10. New labelling and consumer information
1.11. Phytotherapy Applied to Nutritional Pathologies

Module 2. Current Trends in Nutrition 

2.1. Nutrigenetics
2.2. Nutrigenomics

2.2.1. Fundamentals
2.2.2. Methods

2.3. Immunonutrition

2.3.1. Nutrition-Immunity Interactions
2.3.2. Antioxidants and Immune Function

2.4. Physiological Regulation of Feeding. Appetite and Satiety
2.5. Psychology and Nutrition 
2.6. Nutrition and Sleep
2.7. Update on Nutritional Objectives and Recommended Intakes
2.8. New Evidence on the Mediterranean Diet

Module 3.  Assessment of Nutritional Status and Diet. Practical Application 

3.1. Bioenergy and Nutrition

3.1.1. Energy Needs
3.1.2. Methods of Assessing Energy Expenditure

3.2. Assessment of Nutritional Status

3.2.1. Body Composition Analysis
3.2.2. Clinical Diagnosis. Symptoms and Signs
3.2.3. Biochemical, Hematological and Immunological Methods

3.3. Intake Assessment

3.3.1. Analysis Methods for  Food and Nutrient Intake
3.3.2. Direct and Indirect Methods
3.4. Update on Nutritional Requirements and Recommended Intakes

3.5. Nutrition in a Healthy Adult. Objectives and Guidelines. The Mediterranean Diet
3.6. Nutrition in Menopause
3.7. Nutrition in the Elderly 

Module 4. Sports Nutrition 

4.1. Physiology of Exercise
4.2. Physiological Adaptation to Different Types of Exercise
4.3. Metabolic Adaptation to Exercise. Regulation and Control
4.4. Assessing Athletes' Energy Needs and Nutritional Status
4.5. Assessing Athletes’ Physical Ability
4.6. Nutrition in the Different Phases of Sports Practice

4.6.1. Pre-Competition
4.6.2. During
4.6.3. Post-Competition

4.7. Hydration

4.7.1. Regulation and Needs
4.7.2. Drink Types

4.8. Dietary Planning Adapted to Different Sports
4.9. Ergogenic Aids   

4.9.1. AMA Recommendations

4.10. Nutrition in Sports Injury Recovery
4.11. Psychological Disorders Related to Practising Sport

4.11.1. Eating Disorders: Bigorexia, Orthorexia, Anorexia
4.11.2. Fatigue Caused by Overtraining
4.11.3. The Female Athlete Triad

4.12. The Role of the Coach in Sports Performance

Module 5. Muscle and Metabolic Physiology Associated with Exercise 

5.1. Cardiovascular Adaptations Related to Exercise 

5.1.1. Increased Systolic Volume 
5.1.2. Decreased Heart Rate 

5.2. Ventilatory Adaptations Related to Exercise 

5.2.1. Changes in  Ventilatory Volume 
5.2.2. Changes in Oxygen Consumption 

5.3. Hormonal Adaptations Related to Exercise 

5.3.1. Cortisol 
5.3.2. Testosterone 

5.4. Muscle Structure and Types of Muscle Fibers 

5.4.1. Muscle Fiber 
5.4.2. Type I Muscle Fiber 
5.4.3. Type II Muscle Fibers 

5.5. The Concept of Lactic Threshold
5.6. ATP and Phosphagen Metabolism 

5.6.1. Metabolic Pathways for ATP Resynthesis during Exercise 
5.6.2. Phosphagen Metabolism 

5.7. Carbohydrate Metabolism 

5.7.1. Carbohydrate Mobilization during Exercise 
5.7.2. Types of Glycolysis 

5.8. Lipid Metabolism 

5.8.1. Lipolysis 
5.8.2. Fat Oxidation during Exercise 
5.8.3. Ketone Bodies 

5.9. Protein Metabolism 

5.9.1. Ammonia Metabolism 
5.9.2. Amino Acid Oxidation 

5.10. Mixed Bioenergetics of Muscle Fibers 

5.10.1. Energy Sources and their Relation to Exercise 
5.10.2. Factors that determine the use of one or another source of energy during exercise 

Module 6. Vegetarianism and Veganism 

6.1. Vegetarianism and Veganism in the History of Sport 

6.1.1. The Beginnings of Veganism in Sport 
6.1.2. Vegetarian Athletes Today 

6.2. Different Types of Vegetarian Food

6.2.1. The Vegan Athlete 
6.2.2. The Vegetarian Athlete 

6.3. Common Errors in the Vegan Athlete 

6.3.1. Energy Balance 
6.3.2. Protein Consumption 

6.4.  Vitamin B12 

6.4.1. B12 Supplementation 
6.4.2. Bioavailability of Spirulina Algae 

6.5. Protein Sources in the Vegan/Vegetarian Diet 

6.5.1. Protein Quality 
6.5.2. Environmental Sustainability 

6.6. Other Key Nutrients in Vegans 

6.6.1. Conversion of ALA to EPA/DHA 
6.6.2. Fe, Ca, Vit-D and Zn 

6.7. Biochemical Evaluation/Nutritional Shortcomings 

6.7.1. Anaemia 
6.7.2. Sarcopenia 

6.8. Vegan vs. Omnivorous Food 

6.8.1. Evolutionary Food 
6.8.2. Current Food 

A unique, key, and decisive experience to boost your professional development”