People who perform intense Physical Exercise on a regular basis need to eat a balanced diet rich in nutrients, so it is important to have Professionals capable of guiding them in nutritional matters’’

Sports Nutrition is a booming field of work. In recent years there has been a boom in Sports Nutrition. More and more people have introduced sport into their daily lives, and this requires specific energy needs that, without the help of a Professional, cannot be adequately acquired.

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.

In this way, this program allows specialization in the field of Sports Nutrition in areas 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 Professional master’s degree in Sports Nutrition has made a careful selection of each of the topics of this specialization in order to offer students the most complete study opportunity possible and always linked to current events.

As it is an online Professional master’s degree, the student is not bound by fixed schedules or the need to move to another physical location, rather, they can access the content at any time of the day, balancing their professional or personal life with their academic life.

Only with a proper specialization, you will know the best way to advise your patients in nutritional matters’’

This Professional master’s degree in Sports Nutrition contains the most complete and up-to-date scientific program on the market. The most important features include:

• 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 Professional master’s degree is the best investment you can make when selecting a refresher program for two reasons: in addition to updating your knowledge of Sports Nutrition, you will obtain a qualification from TECH Global University’’

It includes, in its teaching staff, professionals belonging to the field of nutrition, who bring to this program the experience of their work, in addition to recognized specialists from reference 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 learning programmed to study 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 throughout the program. For this purpose, the professional will be assisted by an innovative interactive video system created by renowned and experienced experts in Sports Nutrition with extensive experience. 

This Professional master’s degree offers education in simulated environments, which provides an immersive learning experience designed to prepare for real-life situations"

This 100% online Professional 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 aware of the implications of the specialization in daily practice, conscious of the relevance of the current importance of the specialization in Sports Nutrition; and committed to quality teaching through new educational technologies.

We have the most complete and up-to-date Scientific Program in the Market. We seek excellence and we want to help you achieve it too’’

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. 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. Methods for Analyzing 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. After the Competition

4.7. Hydration

4.7.1. Regulation and Needs
4.7.2. Types of Beverages

4.8. Dietary Planning Adapted to Different Sports

4.9.1. AMA and AEPSAD 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 the 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. Ammonium 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 Determining the Use of One or Another Energy Source 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 

6.9. Ergogenic Aids 

6.9.1. Creatine 
6.9.2. Vegetable Protein 

6.10. Factors that Decrease Nutrient Absorption 

6.10.1. High Fiber Intake 
6.10.2. Oxalates

Module 7. Different Stages or Specific Population Groups 

7.1. Nutrition in the Female Athlete 

7.1.1. Limiting Factors 
7.1.2. Requirements 

7.2. Menstrual Cycle 

7.2.1. Luteal Phase 
7.2.2. Follicular Phase 

7.3. Triad 

7.3.1. Amenorrhea 
7.3.2. Osteoporosis 

7.4. Nutrition in the Pregnant Female Athlete 

7.4.1. Energy Requirements 
7.4.2. Micronutrients 

7.5. The Effects of Physical Exercise on the Child Athlete 

7.5.1. Strength Training 
7.5.2. Endurance Training 

7.6. Nutritional Education in the Child Athlete 

7.6.1. Sugar 
7.6.2. Eating Disorders 

7.7. Nutritional Requirements in the Child Athlete 

7.7.1. Carbohydrates 
7.7.2. Proteins 

7.8. Changes Associated with Aging 

7.8.1. % Body Fat 
7.8.2. Muscle Mass 

7.9. Main Problems in the Older Athlete 

7.9.1. Joints 
7.9.2. Cardiovascular Health 

7.10. Interesting Supplements for Older Athletes 

7.10.1. Whey Protein 
7.10.2. Creatine

Module 8. Nutrition for Functional Recovery and Rehabilitation 

8.1. Integral Nutrition as a Key Element in Injury Prevention and Recovery 
8.2. Carbohydrates 
8.3. Proteins 
8.4. Fats 

8.4.1. Saturation 
8.4.2. Unsaturated 

8.4.2.1. Monounsaturated 
8.4.2.2. Polyunsaturated 

8.5. Vitamins 

8.5.1. Water Soluble 
8.5.2. Fat Soluble 

8.6. Minerals 

8.6.9. Macrominerals 
8.6.2. Microminerals 

8.7. Fiber 
8.8. Water: 
8.9. Phytochemicals 

8.9.1. Phenols 
8.9.2. Tioles 
8.9.3. Terpenes 

8.10. Food Supplements for Prevention and Functional Recovery

Module 9. Food, Health and Disease Prevention: Current Issues and Recommendations for the General Population 

9.1. Feeding Habits in the Current Population and Health Risks 
9.2. Mediterranean and Sustainable Diet 

9.2.1. Recommended Dietary Pattern 

9.3. Comparison of Dietary Patterns or "Diets’’
9.4. Nutrition in Vegetarians 
9.5. Childhood and Adolescence 

9.5.1. Nutrition, Growth and Development 

9.6. Adults 

9.6.1. Nutrition for the Improvement of Quality of Life 
9.6.2. Prevention 
9.6.3. Treatment of Disease 

9.7. Pregnancy and Lactation Recommendations 
9.8. Recommendations in Menopause 
9.9. Advanced Age 

9.9.1. Nutrition in Aging 
9.9.2. Changes in Body Composition 
9.9.3. Abnormalities 
9.9.4. Malnutrition 

9.10. Nutrition in Athletes

Module 10. Assessment of Nutritional Status and Calculation of Personalized Nutritional Plans, Recommendations and Monitoring 

10.1. Medical History and Background 

10.1.1. Individual Variables Affecting Nutritional Plan Response

10.2. Anthropometry and Body Composition 
10.3. Assessment of Eating Habits 

10.3.1. Nutritional Assessment of Food Consumption 

10.4. Interdisciplinary Team and Therapeutic Circuits 
10.5. Calculation of Energy Intake 
10.6. Calculation of Recommended Macro- and Micronutrient Intakes 
10.7. Quantity and Frequency of Food Consumption Recommendations 

10.7.1. Dietary Patterns 
10.7.2. Planning 
10.7.3. Distribution of Daily Feedings 

10.8. Diet Planning Models 

10.8.1. Weekly Menus 
10.8.2. Daily Intake 
10.8.3. Methodology by Food Exchanges 

10.9. Hospital Nutrition 

10.9.1. Dietary Models 
10.9.2. Decision Algorithms 

10.10. Educational 

10.10.1. Psychological Aspects 
10.10.2.  Maintenance of Feeding Habits 
10.10.3. Discharge Recommendations

A unique, key and decisive Professional master’s degree to boost your Professional development”