Thanks to this 100% online Advanced master’s degree, you will acquire the necessary tools to adequately evaluate the nutritional status of your patients, design personalized dietary plans and monitor their progress”

Clinical Nutrition is fundamental in medical practice, recognizing its ability to positively influence the health and well-being of patients By integrating knowledge about the relationship between food and health, medical professionals can design personalized interventions that address specific medical conditions, promoting recovery, preventing disease and improving quality of life. 

In this context, TECH has developed this comprehensive Advanced master’s degree, which will cover a variety of topics fundamental to understanding the interaction between food and human health Therefore, physicians will analyze in depth the principles of Nutrition, from the biochemistry of nutrients to specific dietary recommendations for various medical conditions In addition, patients' nutritional status will be assessed and personalized dietary plans will be designed  In fact, graduates will use nutritional assessment tools and methods, and interpret the results to determine individual dietary needs This includes the application of specific nutritional strategies to address medical conditions such as Diabetes, Obesity, Cardiovascular Disease and many others.

Finally, professionals will be prepared to work collaboratively within multidisciplinary health care teams  In this way, effective communication with other healthcare professionals will be emphasized, ensuring a comprehensive approach to patient treatment In addition, students will be equipped with the skills necessary to provide quality care and lead health promotion and disease prevention initiatives. 

This Advanced master’s degree, available online, will offer students the flexibility to participate from anywhere and at their convenience It will also rely on the innovative Relearning methodology, which is pioneering in TECH and provides a unique learning experience In addition, students will have access to exclusive and complementary Masterclasses, given by experts in Clinical Nutrition, Genomic Nutrition and Intestinal Microbiota.

You will enjoy an exclusive set of additional Masterclasses, led by internationally renowned experts Access this specialized content to enrich your professional practice now!” 

This Advanced master’s degree in Clinical Nutrition for Medicine contains the most complete and up-to-date scientific program on the market The most important features include:

• The development of case studies presented by experts in Clinical Nutrition in Medicine
• The graphic, schematic, and practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice
• Practical exercises where the self-assessment process can be carried out to improve learning
• Special emphasis on innovative methodologies in Clinical Nutrition in Medicine
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection assignments  
• The availability of access to the contents from any fixed or portable device with an Internet connection

You will implement Clinical Nutrition as a fundamental pillar in the comprehensive care of your patients, promoting healthy eating habits and preventive medical care” 

It includes in its teaching staff professionals belonging to the field of Clinical Nutrition, who pour into this program the experience of their work, as well as recognized specialists from reference societies and prestigious universities. 

Its multimedia content, elaborated with the latest educational technology, will enable contextual learning, ie, a simulated environment that will provide an immersive study programmed to specialize in real-life situations.

This program is designed around Problem-Based Learning, whereby the student must try to solve the different professional practice situations that arise throughout the program For this purpose, the professional will be assisted by an innovative interactive video system created by renowned and experienced experts.

You will develop leadership and management skills, necessary to lead multidisciplinary teams and promote the integration of Nutrition in medical practice"

Bet on TECH! You will delve into how different nutrients impact physiology and organ function, as well as the scientific basis behind therapeutic diets"

This academic program will provide physicians with a thorough and comprehensive understanding of the relationship between Nutrition and Health In fact, this content will include fundamental aspects of physiology and nutrient metabolism, as well as the assessment of nutritional status and the identification of dietary imbalances In addition, professionals will analyze the nutritional implications in the context of various diseases, from metabolic disorders to Cardiovascular Diseases and Cancer, designing therapeutic food plans adapted to the individual needs of patients.

You will address issues related to nutrition in different stages of life, Sports Nutrition, Diet Therapy and Health promotion through food” 

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, Chemical, and Microbiological Hazards 

1.10. 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 the Circadian System. Timing is the Key 
2.7. Update on Nutritional Objectives and Recommended Intakes 
2.8. New Evidence on the Mediterranean Diet 

Module 3. Nutrigenetics I 

3.1. Nutrigenetics Authorities and Organizations 

3.1.1. NUGO 
3.1.2. ISNN 
3.1.3. Evaluation Committees 

3.2. GWAS I Studies 

3.2.1.  Population Genetics - Design and Use 
3.2.2. Hardy-Weinberg Law 
3.2.3. Linkage Imbalance 

3.3. GWAS II 

3.3.1. Allelic and Genotypic Frequencies 
3.3.2. Gene-Disease Association Studies 
3.3.3. Association Models ( Dominant, Recessive, Co-dominant) 
3.3.4. Genetic Scores 

3.4. The Discovery of Nutrition-Related SNPs 

3.4.1. Key Studies-Design 
3.4.2. Main Results 

3.5. The Discovery of SNPs Associated with Nutrition-Related Diseases (Diet-Depended) 

3.5.1. Cardiovascular Diseases  
3.5.2. Diabetes Mellitus Type II  
3.5.3. Metabolic Syndrome  

3.6. Main Obesity-Related GWAS 

3.6.1. Strengths and Weaknesses 
3.6.2. The FTO Example 

3.7. Circadian Control of Intake 

3.7.1. Gut-Brain Axis 
3.7.2. Molecular and Neurological Basis of the Brain-Gut Connection 

3.8. Chronobiology and Nutrition 

3.8.1. Central Clock 
3.8.2. Peripheral Clocks 
3.8.3. Circadian Rhythm Hormones 
3.8.4. Intake Control (Leptin and Ghrelin) 

3.9. SNPs Related to Circadian Rhythms 

3.9.1.  Regulatory Mechanisms of Satiety 
3.9.2. Hormones and Intake Control 
3.9.3. Possible Pathways Involved 

Module 4. Nutrigenetics II Key Polymorphisms 

4.1. Obesity-Related SNPs 

4.1.1. The Tale of the Obese Monkey 
4.1.2. Appetite Hormones 
4.1.3. Thermogenesis 

4.2. Vitamin-Related SNPs 

4.2.1. Vitamin D 
4.2.2. B Complex Vitamins 
4.2.3. Vitamin E 

4.3. Exercise-Related SNPs 

4.3.1. Strength vs. Competition 
4.3.2. Sports Performance 
4.3.3. Injury Prevention/Recovery 

4.4. Oxidative Stress/Detoxification-related SNPs 

4.4.1. Genes Encoding Enzymes 
4.4.2. Anti-Inflammatory Processes 
4.4.3. Phase I+II of Detoxification 

4.5. SNP related to Addictions 

4.5.1. Caffeine 
4.5.2. Alcohol 
4.5.3. Salt 

4.7. SNP Related to Flavor 

4.7.1. Sweet Taste 
4.7.2. Salty Taste 
4.7.3. Bitter Taste 
4.7.4. Acid Taste 

4.8. SNP vs. Allergies vs. Intolerances 

4.8.1. Lactose 
4.8.2. Gluten 
4.8.3. Fructose 

4.9. PESA Study 

Module 5. Nutrigenetics III 

5.1. SNPs Predisposing to Complex Nutrition-Related Diseases -- Genetic Risk Scores (GRS) 
5.2. Type II Diabetes 
5.3. Hypertension 
5.4. Arteriosclerosis 
5.5. Hyperlipidemia 
5.6. Cancer 
5.7. The Exposome Concept 
5.8. Metabolic Flexibility Concept 
5.9. Current Studies-Challenges for the Future 

Module 6. Nutrigenomics 

6.1. Differences and Similarities with Nutrigenetics 
6.2. Bioactive Components of Diet on Gene Expression 
6.3. The Effect of Micro and Macronutrients on Gene Expression 
6.4. The Effect of Dietary Patterns on Gene Expression 

6.4.1. The Mediterranean Diet Example 

6.5. Main Studies in Gene Expression 
6.6. Genes Related to Inflammation 
6.7. Genes Related to Insulin Sensitivity 
6.8. Genes related to Lipid Metabolism and Adipose Tissue Differentiation 
6.9. Genes Related to Arteriosclerosis 
6.10. Genes Related to the Myosceletal System 

Module 7. Metabolomics-Proteomics 

7.1. Proteomics 

7.1.1. Principles of Proteomics 
7.1.2. The Flow of Proteomics Analysis 

7.2. Metabolomics 

7.2.1. Principles of Metabolomics 
7.2.2. Targeted Metabolomics 
7.2.3. Non-Targeted Metabolomics 

7.3. The Microbiome/Microbiota 

7.3.1. Microbiome Data 
7.3.2. Human Microbiota Composition 
7.3.3. Enterotypes and Diet 

7.4. Main Metabolomic Profiles 

7.4.1. Application to Disease Diagnosis 
7.4.2. Microbiota and Metabolic Syndrome 
7.4.3. Microbiota and Cardiovascular Diseases Effect of the Oral and Intestinal Microbiota 

7.5. Microbiota and Neurodegenerative Diseases

7.5.1. Alzheimer’s Disease 
7.5.2. Parkinson’s Disease 
7.5.3. ALS 

7.6. Microbiota and Neuropsychiatric Diseases 

7.6.1. Schizophrenia 
7.6.2. Anxiety, Depression, Autism 

7.7. Microbiota and Obesity 

7.7.1. Enterotypes 
7.7.2. Current Studies and State of Knowledge 

Module 8. Epigenetics 

8.1. History of Epigenetics. The Way I Feed Myself, a Legacy for my Grandchildren 
8.2. Epigenetics vs. Epigenomics 
8.3. Methylation 

8.3.1. Examples of Folate and Choline, Genistein 
8.3.2. Examples of Zinc, Selenium, Vitamin A, Protein Restriction 

8.4. Histone Modification 

8.4.1. Examples of Butyrate, Isothiocyanates, Folate and Choline 
8.4.2. Examples of Retinoic Acid, Protein Restriction 

8.5. MicroRNA 

8.5.1. Biogenesis of MicroRNAs in Humans 
8.5.2. Mechanisms of Action-Regulating Processes 

8.6. Nutrimiromics 

8.6.1. Diet-Modulated MicroRNAs 
8.6.2. MicroRNAs involved in Metabolism 

8.7. Role of MicroRNAs in Diseases 

8.7.1. MicroRNA in Tumorogenesis 
8.7.2. MicroRNAs in Obesity, Diabetes and Cardiovascular Diseases 

8.8. Gene Variants that Generate or Destroy Binding Sites for MicroRNAs 

8.8.1. Main Studies 
8.8.2. Results in Human Diseases 

8.9. MicroRNA Detection and Purification Methods 

8.9.1. Circulating MicroRNAs 
8.9.2. Basic Methods Used 

Module 9. Laboratory Techniques for Nutritional Genomics 

9.1. Molecular Biology Laboratory 

9.1.1. Basic Instructions 
9.1.2. Basic Material 
9.1.3. Accreditations Required in the U.S. 

9.2. DNA Extraction 

9.2.1. From Saliva 
9.2.2. From Blood 
9.2.3. From Other Fabrics 

9.3. Real-Time PCR 

9.3.1. Introduction - History of the Method 
9.3.2. Basic Protocols Used 
9.3.3. Most Used Equipment 

9.4. Sequencing 

9.4.1. Introduction - History of the Method 
9.4.2. Basic Protocols Used 
9.4.3. Most Used Equipment 

9.5. High-Throughput 

9.5.1. Introduction - History of the Method 
9.5.2. Examples of Human Studies 

9.6. Gene Expression - Genomics - Transcriptomics 

9.6.1. Introduction - History of the Method 
9.6.2. Microarrays 
9.6.3. Microfluidic Cards 
9.6.4. Examples of Human Studies 

9.7. Omics Technologies and their Biomarkers 

9.7.1. Epigenomics 
9.7.2. Proteomics 
9.7.3. Metabolomics 
9.7.4. Metagenomics 

9.8. Bioinformatics Analysis 

9.8.1. Pre- and Post-Informatics Bioinformatics Programs and Tools 
9.8.2. GO Terms, Clustering of DNA Microarras Data 
9.8.3. Functional Enrichment, GEPAS, Babelomics 

Module 10. The Relationship between Intolerances/Allergies and the Microbiota 

10.1. Microbiota Changes in Patients on Food Exclusion Diets 

10.1.1. Eosinophilic Esophagitis (EoE) 

10.2. Changes in the Microbiota in Patients with Food Exclusion Diets: Intolerance to Dairy Products (Lactose, Milk Proteins: Caseins, Albumins, Others) 

10.2.1. Lactose Intolerance 
10.2.2. Intolerant to Milk Proteins: Caseins, Albumins, etc. 
10.2.3. People Allergic to Milk 

10.3. Alteration and Recovery of the Intestinal Microbiota in Patients with Gluten Intolerance and Celiac Disease 

10.3.1. Alteration of the Intestinal Microbiota in Patients with Gluten Intolerance 
10.3.2. Alteration of the Intestinal Microbiota in Celiac Patients 
10.3.3. Role of Probiotics and Prebiotics in the Recovery of the Microbiota in Gluten Intolerant and Celiacs 

10.4. Microbiota and Biogenic Amines 
10.5. Current Lines of Research 

Module 11. Nutrition in Overweight, Obesity and their Comorbidities 

11.1. Pathophysiology of Obesity 

11.1.1. Precision Diagnosis 
11.1.2. Analysis of Underlying Causes 

11.2. Phenotypic Diagnosis 

11.2.1. Body Composition and Calorimetry and Impact on Personalized Treatment 

11.3. Treatment Target and Hypocaloric Diet Models 
11.4. Prescription of Physical Exercise in Overweight and Obesity 
11.5. Psychology Associated with Weight Loss Nutrition: Psychonutrition 
11.6. Comorbidities Associated with Obesity 

11.6.1. Nutritional Management in Metabolic Syndrome 
11.6.2. Insulin Resistance 
11.6.3. Type 2 Diabetes and Diabesity 

11.7. Cardiovascular Risk and Nutritional Adaptations in Hypertension, Dyslipidemias and Atherosclerosis 
11.8. Digestive Pathologies Associated with Obesity and Dysbiosis 
11.9. Pharmacological Treatment in Obesity and Drug-Nutrient Interactions and Adaptation of the Nutritional Plan 
11.10. Bariatric and Endoscopic Surgery 

11.10.1. Nutritional Adaptations 

Module 12. Nutrition in Digestive Tract Pathologies 

12.1. Nutrition in Oral Disorders 

12.1.1. Taste 
12.1.2. Salivation 
12.1.3. Mucositis 

12.2. Nutrition in Esophagogastric Disorders 

12.2.1. Gastroesophageal Reflux 
12.2.2. Gastric Ulcers 
12.2.3. Dysphagia 

12.3. Nutrition in Post-Surgical Syndromes  

12.3.1. Gastric Surgery  
12.3.2. Small Intestine  

12.4. Nutrition in Bowel Function Disorders 

12.4.1. Constipation 
12.4.2. Diarrhea 

12.5. Nutrition in Malabsorption Syndromes 
12.6. Nutrition in Colonic Pathology 

12.6.1. Irritable Bowel 
12.6.2. Diverticulosis 

12.7. Nutrition in Inflammatory Bowel Disease (IBD) 
12.8. Most Frequent Food Allergies and Intolerances with Gastrointestinal Effects 
12.9. Nutrition in Liver Diseases 

12.9.1. Portal Hypertension 
12.9.2. Hepatic Encephalopathy 
12.9.3. Liver Transplant  

12.10. Nutrition in Biliary Diseases. Biliary Lithiasis 
12.11. Nutrition in Pancreatic Diseases 

12.11.1. Acute Pancreatitis 
12.11.2. Chronic Pancreatitis 

Module 13. Nutrition in Endocrine-Metabolic Diseases 

13.1. Dyslipidemia and Arteriosclerosis 
13.2. Diabetes Mellitus 
13.3. Hypertension and Cardiovascular Disease 
13.4. Obesity 

13.4.1. Etiology. Nutrigenetics and Nutrigenomics 
13.4.2. Pathophysiology of Obesity 
13.4.3. Diagnosis of the Disease and its Comorbidities 
13.4.4. Multidisciplinary Team in Obesity Treatment 
13.4.5. Dietary Treatment. Therapeutic Possibilities 
13.4.6. Pharmacological Treatment. New Drugs 
13.4.7. Psychological Treatment 

13.4.7.1. Intervention Models 
13.4.7.2. Treatment of Associated Eating Disorders 

13.4.8. Surgical Treatments 

13.4.8.1. Indications 
13.4.8.2. Techniques 
13.4.8.3. Complications 
13.4.8.4. Dietary Management 
13.4.8.5. Metabolic Surgery 

13.4.9. Endoscopic Treatments 

13.4.9.1. Indications 
13.4.9.2. Techniques 
13.4.9.3. Complications 
13.4.9.4. Patient Dietary Management 

13.4.10. Physical Activity in Obesity 

13.4.10.1. Assessment of the Patient’s Functional Capacity and Activity 
13.4.10.2. Activity-based Prevention Strategies 
13.4.10.3. Intervention in the Treatment of the Disease and Associated Pathologies 

13.4.11. Update on Diet and Obesity Studies 
13.4.12. International Intervention Strategies for Obesity Control and Prevention 

Module 14. Nutrition in Nervous System Pathologies 

14.1. Nutrition in the Prevention of Cognitive Impairment, Dementia and Alzheimer’s Disease 
14.2. Nutrition and Psychoaffective Pathologies 

14.2.1. Depression 
14.2.2. Bipolar Disorder 

14.3. Pathologies with Altered Eating Behavior 

14.3.1. Schizophrenia 
14.3.2. Borderline Personality Disorder 

14.4. Eating Disorders 

14.4.1. Anorexia 
14.4.2. Bulimia 
14.4.3. BED 

14.5. Nutrition in Degenerative Pathologies 

14.5.1. Multiple Sclerosis 
14.5.2. Amyotrophic Lateral Sclerosis 
14.5.3. Muscular Dystrophies 

14.6. Nutrition in Pathologies with Uncontrolled Movement 

14.6.1. Parkinson’s Disease 
14.6.2. Huntington’s Disease 

14.7. Nutrition in Epilepsy 
14.8. Nutrition in Neuralgias 

14.8.1. Chronic Pain 

14.9. Nutrition in Severe Neurological Injuries 
14.10. Toxics, Bioactive Compounds, Intestinal Microbiota and their Relationship to Nervous System Diseases 

Module 15. Nutrition in Kidney Diseases 

15.1. Glomerular Disorders and Tubulopathies 
15.2. Predialysis Chronic Renal Failure 
15.3. Chronic Renal Insufficiency and Dialysis 
15.4. Gout and Hyperuricemia 

Module 16. Nutrition in Special Situations 

16.1. Nutrition in Metabolic Stress Situations 

16.1.1. Sepsis 
16.1.2. Polytrauma 
16.1.3. Burns. 
16.1.4. Transplant Recipient  

16.2. Oncology Patient Nutrition 

16.2.1. Surgical Treatment 
16.2.2. Chemotherapy Treatment 
16.2.3. Radiotherapy Treatment 
16.2.4. Bone Marrow Transplant  

16.3. Immune Diseases 

16.3.1. Acquired Immunodeficiency Syndrome 

Module 17. Clinical Nutrition and Hospital Dietetics 

17.1. Management of Hospital Nutrition Units 

17.1.1. Nutrition in the Hospital Setting 
17.1.2. Food Safety in Hospitals 
17.1.3. Hospital Kitchen Organization 
17.1.4. Planning and Managing Hospital Diets. Dietary Code 

17.2. Hospital Basal Diets 

17.2.1. Basal Diet in Adults 
17.2.2. Pediatric Basal Diet 
17.2.3. Ovo-Lacto-Vegetarian and Vegan Diet 
17.2.4. Diet Adapted to Cultural  

17.3. Therapeutic Hospital Diets 

17.3.1. Unification of Diets and Personalized Menus 

17.4. Bi-Directional Drug-Nutrient Interaction 

Module 18. Artificial Nutrition in Adults 

18.1. Enteral Nutrition 
18.2. Parenteral Nutrition 
18.3. Artificial Nutrition at Home 
18.4. Adapted Oral Nutrition 

Module 19. Physiology of Infant Nutrition 

19.1. Influence of Nutrition on Growth and Development 
19.2. Nutritional Requirements in the Different Periods of Childhood 
19.3. Nutritional Assessment in Children 
19.4. Physical Activity Evaluation and Recommendations 
19.5. Nutrition During Pregnancy and its Impact on the New-born 
19.6. Current Trends in the Premature New-Born Nutrition 
19.7. Nutrition in Lactating Women and its Impact on the Infant 
19.8. Nutrition of New-Borns with Intrauterine Growth Delay 
19.9. Breastfeeding 

19.9.1. Human Milk as a Functional Food 
19.9.2. Process of Milk Synthesis and Secretion 
19.9.3. Reasons for it to be Encouraged 

19.10. Human Milk Banks 

19.10.1. Milk Bank Operation and Indications 

19.11. Concept and Characteristics of the Formulas Used in Infant Feeding 
19.12. The Move to a Diversified Diet. Complementary Feeding During the First Year of Life 
19.13. Feeding 1–3-Year-Old Children 
19.14. Feeding During the Stable Growth Phase. Schoolchild Nutrition 
19.15. Adolescent Nutrition. Nutritional Risk Factors 
19.16. Child and Adolescent Athlete Nutrition 
19.17. Other Dietary Patterns for Children and Adolescents. Cultural, Social, and Religious Influences on Childhood Nutrition 
19.18. Prevention of Childhood Nutritional Diseases. Objectives and Guidelines 

Module 20. Artificial Nutrition in Pediatrics 

20.1. Concept of Nutritional Therapy in Pediatrics 

20.1.1. Evaluation of Patients in Need of Nutritional Support 
20.1.2. Indications 

20.2. General Information about Enteral and Parenteral Nutrition 

20.2.1. Enteral Pediatric Nutrition 
20.2.2. Parenteral Pediatric Nutrition 

20.3. Dietary Products Used for Sick Children or Children with Special Needs 
20.4. Implementing and Monitoring Patients with Nutritional Support 

20.4.1. Critical Patients 
20.4.2. Patients with Neurological Pathologies 

20.5. Artificial Nutrition at Home 
20.6. Nutritional Supplements to Support the Conventional Diet 
20.7. Probiotics and Prebiotics in Infant Feeding 

Module 21. Infant Malnutrition

21.1. Childhood Malnutrition and Undernutrition 

21.1.1. Psychosocial Aspects 
21.1.2. Pediatric Assessment 
21.1.3. Treatment and Monitoring 

21.2. Nutritional Anemias 

21.2.1. Other Nutritional Anemias in Childhood 

21.3. Vitamin and Trace Element Deficiencies 

21.3.1. Vitamins 
21.3.2. Trace Elements 
21.3.3. Detection and Treatment 

21.4. Fats in Infant Diets 

21.4.1. Essential Fatty Acids 

21.5. Childhood Obesity

21.5.1. Prevention 
21.5.2. Impact of Childhood Obesity 
21.5.3. Nutritional Treatment 

Module 22. Childhood Nutrition and Pathologies 

22.1. Nutrition of Children with Oral Pathologies 

22.1.1. Major Childhood oral pathologies 
22.1.2. Repercussions of These Alterations on the Child’s Nutrition 
22.1.3. Mechanisms to Avoid Related Malnutrition 

22.2. Nutrition of Infants and Children with Gastroesophageal Reflux 

22.2.1. Repercussions of These Alterations on the Child’s Nutrition 
22.2.2. Mechanisms to Avoid Related Malnutrition 

22.3. Nutrition in Acute Diarrhea Situation 

22.3.1. Repercussions of These Alterations on the Child’s Nutrition 
22.3.2. Mechanisms to Avoid Related Malnutrition 

22.4. Nutrition in Children with Celiac Disease 

22.4.1. Repercussions of These Alterations on the Child’s Nutrition 
22.4.2. Mechanisms to Avoid Related Malnutrition 

22.5. Nutrition of the Child with Inflammatory Bowel Disease 

22.5.1. Repercussions of These Alterations on the Child’s Nutrition 
22.5.2. Mechanisms to Avoid Related Malnutrition 

22.6. Nutrition in the Child with Malabsorptive/Digestive Syndrome 

22.6.1. Repercussions of These Alterations on the Child’s Nutrition 
22.6.2. Mechanisms to Avoid Related Malnutrition 

22.7. Nutrition in Children with Constipation 

22.7.1. Nutritional Mechanisms to Prevent Constipation 
22.7.2. Nutritional Approaches for Treating Constipation 

22.8. Nutrition in Children with Liver Disease 

22.8.1. Repercussions of These Alterations on the Child’s Nutrition 
22.8.2. Mechanisms to Avoid Related Malnutrition 
22.8.3. Special Diets 

Module 23. Childhood Nutrition and Pathologies 

23.1. Feeding Difficulties and Disorders in Children 

23.1.1. Physiological Aspects 
23.1.2. Psychological Aspects 

23.2. Eating Disorders 

23.2.1. Anorexia 
23.2.2. Bulimia 
23.2.3. Others 

23.3. Inborn Errors of Metabolism 

23.3.1. Principles for Dietary Treatment 

23.4. Nutrition in Dyslipidemia 

23.4.1. Nutritional Mechanisms to Prevent Dyslipidemias 
23.4.2. Nutritional Mechanisms to Treat Dyslipidemias 

23.5. Nutrition in the Diabetic Child 

23.5.1. Repercussions of Diabetes in the Nutrition of the Child 
23.5.2. Mechanisms to Avoid Related Malnutrition. 

23.6. Nutrition in Autistic Children 

23.6.1. Repercussions of These Alterations on the Child’s Nutrition 
23.6.2. Mechanisms to Avoid Related Malnutrition 

23.7. Nutrition in Children with Cancer 

23.7.1. Repercussions of Disease and Treatments in the Child’s Nutrition 
23.7.2. Mechanisms to Avoid Related Malnutrition 

23.8. Nutrition in Children with Chronic Pulmonary Pathology 

23.8.1. Repercussions of These Alterations on the Child’s Nutrition 
23.8.2. Mechanisms to Avoid Related Malnutrition 

23.9. Nutrition in Children with Nephropathy 

23.9.1. Repercussions of These Alterations on the Child’s Nutrition 
23.9.2. Mechanisms to Avoid Related Malnutrition 
23.9.3. Special Diets 

23.10. Nutrition of the Child with Food Allergy and/or Intolerance 

23.10.1. Special Diets 

23.11. Childhood Nutrition and Bone Pathology 

23.11.1. Mechanisms for Good Bone Health in Childhood 

Module 24. Sports Nutrition 

24.1. Physiology of Exercise 
24.2. Physiological Adaptation to Different Types of Exercise 
24.3. Metabolic Adaptation to Exercise. Regulation and Control 
24.4. Assessing Athletes’ Energy Needs and Nutritional Status 
24.5. Assessing Athletes’ Physical Ability 
24.6. Nutrition in the Different Phases of Sports Practice 

24.6.1. Pre-Competition 
24.6.2. During 
24.6.3. Post-Competition 

24.7. Hydration 

24.7.1. Regulation and Needs 
24.7.2. Types of Beverages 

24.8. Dietary Planning Adapted to Different Sports 
24.9. Ergogenic Aids 
24.10. Nutrition in Sports Injury Recovery 
24.11. Psychological Disorders Related to Practicing Sport 

24.11.1. Eating Disorders: Vigorexia, Orthorexia, Anorexia 
24.11.2. Fatigue Caused by Overtraining 
24.11.3. The Female Athlete Triad 

24.12. The Role of the Coach in Sports Performance 

Module 25. Assessment of Nutritional Status and Calculation of Personalized Nutritional Plans, Recommendations and Monitoring 

25.1. Medical History and Background 

25.1.1. Individual Variables Affecting Nutritional Plan Response

25.2. Anthropometry and Body Composition 
25.3. Assessment of Eating Habits 

25.3.1 Nutritional Assessment of Food Consumption 

25.4. Interdisciplinary Team and Therapeutic Circuits 
25.5. Calculation of Energy Intake 
25.6. Calculation of Recommended Macro- and Micronutrient Intakes 
25.7. Quantity and Frequency of Food Consumption Recommendations 

25.7.1 Feeding Models 
25.7.2 Planning 
25.7.3 Distribution of Daily Feedings 

25.8. Diet Planning Models 

25.8.1. Weekly Menus 
25.8.2. Daily Intake 
25.8.3. Methodology by Food Exchanges 

25.9. Hospital Nutrition 

25.9.1. Dietary Models 
25.9.2. Decision Algorithms 

25.10. Educational 

25.10.1. Psychological Aspects 
25.10.2. Maintenance of Feeding Habits 
25.10.3. Discharge Recommendations 

Module 26. Nutritional Consultation 

26.1. How to Carry Out a Nutritional Consultation 

26.1.1. Analysis of the Market and Competition 
26.1.2. Clients 
26.1.3. Marketing. Social Networks 

26.2. Psychology and Nutrition 

26.2.1. Psychosocial Factors Affecting Eating Behavior 
26.2.2. Interview Techniques 
26.2.3. Dietary Advice 
26.2.4. Stress Control 
26.2.5. Child and Adult Nutrition Education 

Module 27. Probiotics, Prebiotics, Microbiota, and Health 

27.1. Probiotics 
27.2. Prebiotics 
27.3. Clinical Applications of Probiotics and Prebiotics in Gastroenterology 
27.4. Clinical Applications of Endocrinology and Cardiovascular Disorders 
27.5. Clinical Applications of Probiotics and Prebiotics in Urology 
27.6. Clinical Applications of Probiotics and Prebiotics in Gynecology 
27.7. Clinical Applications of Probiotics and Prebiotics in Immunology 
27.8. Clinical Applications of Probiotics and Prebiotics in Nutritional Diseases 
27.9. Clinical Applications of Probiotics and Prebiotics in Neurological Diseases 
27.10. Clinical Applications of Probiotics and Prebiotics in Critically Ill Patients 
27.11. Dairy Products as a Natural Source of Probiotics and Prebiotics 

Module 28. Nutrition for Health, Equity and Sustainability 

28.1. Sustainable Nutrition, Food Variables Influencing the Ecological Footprint

28.1.1. Carbon Footprint 
28.1.2. Water Footprint 

28.2. Food Waste as an Individual Problem and as a Problem Associated with the Food Industry 
28.3. Biodiversity Loss at Different Levels and its Impact on Human Health: Microbiota 
28.4. Toxics and Xenobiotics in Food and their Effects on Health 
28.5. Current Food Legislation 

28.5.1. Labeling, Additives and Regulatory Proposals in Marketing and Advertising 

28.6. Nutrition and Endocrine Disruptors 
28.7. The Global Obesity and Malnutrition Epidemic, Associated with Inequity: “A Planet of Fat and Hungry People”
28.8. Feeding in Childhood and Youth and Habits Acquisition in Adulthood 

28.8.1.  Ultraprocessed Foods and Beverages other than Water: A Population Problem 

28.9.  Food Industry, Marketing, Advertising, Social Networks and their Influence on Food Choice 
28.10.  Healthy, Sustainable and Non-Toxic Food Recommendations: Policy 

The contents of this Advanced master’s degree in Clinical Nutrition for Medicine will provide you with the knowledge and skills necessary to address nutritional challenges in the medical setting in a comprehensive and effective manner”