Why study at TECH?

Improve your knowledge in Nutritional Counseling in Community Pharmacy through this program, where you will find the best didactic material with real clinical cases. Find out about the latest advances in the speciality here, in order to be able to carry out quality clinical practice”

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One of these services is related to the field of Nutrition and to developing dietary recommendations. Today there is ample evidence on the importance of proper nutrition for the prevention and/or treatment of chronic diseases, such as cardiovascular diseases, type 2 diabetes mellitus and cancer, among others.

With more nutritional supplements becoming available to users, it is of vital importance that community pharmacists have the necessary training to dispense and advise on these products in an appropriate way, to give good nutritional advice and, when necessary, know when to make a referral to the appropriate professional. Although traditionally, several subjects related to bromatology, nutrition, food and food hygiene have been taught in the Bachelor's Degree in Pharmacy, more specific training is required in order to be able to advise users on the food products dispensed in pharmacies, as well as on their interaction with medicines.

For this reason, designing and delivering scientific and professional theoretical and practical training in nutrition at university level is necessary.

This Professional master’s degree covers various current concepts in nutrition that can be used in a community pharmacist’s daily work.

Update your knowledge through the Professional master’s degree in Nutritional Counseling in Community Pharmacy”

This Professional master’s degree in Nutritional Counseling in Community Pharmacy comprises the most complete and up-to-date scientific program on the market. The most important features include:

  • Development of over 50 clinical cases presented by experts in Nutritional Counseling in Community Pharmacy
  • Its graphic, schematic and eminently practical contents, which are designed to provide scientific and assistance information on those disciplines that are essential for professional practice
  • Contains practical exercises where the self-evaluation process can be carried out to improve learning
  • An algorithm-based interactive learning system for decision-making in the clinical situations presented throughout the course
  • Its special emphasis on evidence-based medicine and research methodologies in Nutritional Counseling in Community Pharmacy
  • All of this will be complemented by theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection assignments
  • Availability of content from any fixed or portable device with internet connection

This Professional master’s degree is the best investment you can make in selecting a refresher program to update your knowledge in Nutritional Counseling in Community Pharmacy”

Its teaching staff includes professionals belonging to the field of pharmacy, who contribute their work experience to this training, as well as renowned 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 training programmed to train 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. To do so, the professional will be assisted by a innovative interactive video system created by renowned and experienced experts in Nutritional Counseling in Community Pharmacy.  

Increase your confidence in decision-making by updating your knowledge through this Professional master’s degree”

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Take the opportunity to learn about the latest advances in Nutritional Counseling in Community Pharmacy and improve your customer service”

Syllabus

The structure of the contents has been designed by a team of professionals from the best research centers and universities in Spain, aware of the current relevance of training to use drugs safely and with a solid scientific basis based on evidence, and committed to quality teaching through new educational technologies.

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This Professional master’s degree in Nutritional Counseling in Community Pharmacy comprises the most complete and up-to-date scientific program on the market”

Module 1. Basic Principles of Nutrition

1.1. Basic Concepts

1.1.1. Nutrients and Food
1.1.2. Nutritional Objectives
1.1.3. Vitamins, Minerals and Water
1.1.4. The Difference Between Serving and Edible Portion
1.1.5. Usefulness of Exchange Diets and Weight-based Diets

1.2. Nutritional Assessment

1.2.1. Anthropometric Parameters
1.2.2. Body Composition, Physical Examination and Bioimpedance
1.2.3. Dietary History
1.2.4. Psychosocial Information and Medical History

Module 2. Nutritional Counseling at Different Stages of Life

2.1. Infant Nutrition

2.1.1. Infant Physiology
2.1.2. Nutritional Requirements of Infants
2.1.3. Breastfeeding
2.1.4. Artificial Breastfeeding

2.2. Nutrition in Children and Adolescents

2.2.1. Nutrition in the First Year: Complementary Feeding
2.2.2. Nutritional Requirements for Energy and Macronutrients in Children and Adolescents
2.2.3. Nutritional Requirements for Micronutrients, Water and Electrolytes in Children and Adolescents
2.2.4. School-age Nutrition Healthy Menus
2.2.5. Nutrition in Special Cases: Eating Disorders. Anorexia and Bulimia
2.2.6. Physical Activity

2.3. Adult Nutrition

2.3.1. Nutritional Requirements for Macronutrients and Energy
2.3.2. Nutritional Requirements for Micronutrients, Water and Electrolytes
2.3.3. Adult-age Nutrition Healthy Menus
2.3.4. Nutrition, Fertility and Pregnancy
2.3.5. Nutrition in Women During Breastfeeding and the Menopause
2.3.6. Physical Activity

2.4. Nutrition in the Elderly

2.4.1. Physical and Metabolic Changes Affecting Nutrition
2.4.2. Nutritional Requirements for Energy and Macronutrients
2.4.3. Nutritional Requirements for Micronutrients, Water and Electrolytes
2.4.4. Nutrition in Old Age Healthy Menus
2.4.5. Nutrition in Special Cases: Dysphagia, Enteral Nutrition
2.4.6. Physical Activity

Module 3. Nutritional Counseling for Different Pathologies 

3.1. Nutrition in Pathologies Associated with the Musculoskeletal System: Osteoporosis, Osteoarthritis, Arthritis and Fibromyalgia

3.1.1. Basic Concepts of the Anatomy and Physiology of the Musculoskeletal System
3.1.2. Pathophysiology and Etiopathogenesis of Osteoporosis, Arthritis, Osteoarthritis and Fibromyalgia
3.1.3. Nutritional Objectives
3.1.4. Nutritional Supplementation and/or Supplementation from the Community Pharmacy
3.1.5. Hygienic and Sanitary Measures

3.2. Nutrition in Pathologies Associated with the Cardiovascular and Hematopoietic System: Hypertension and Anemia

3.2.1. Basic Concepts of Anatomy and Physiology of the Cardiovascular and Hematopoietic System
3.2.2. Pathophysiology and Etiopathogenesis of Hypertension and Anemia
3.2.3. Nutritional Objectives
3.2.4. Nutritional Supplementation and/or Supplementation from the Community Pharmacy
3.2.5. Hygienic and Sanitary Measures

3.3. Nutrition in Pathologies associated with the Renal and Urinary System: Gout and Renal Lithiasis

3.3.1. Basic Concepts of the Anatomy and Physiology of the Renal and Urinary System
3.3.2. Pathophysiology and Etiopathogenesis of Gout and Renal Lithiasis
3.3.3. Nutritional Objectives
3.3.4. Nutritional Supplementation and/or Supplementation from the Community Pharmacy
3.3.5. Hygienic and Sanitary Measures

3.4. Nutrition Associated with Pathologies of the Digestive System I: Obesity and Overweight

3.4.1. Basic Concepts of the Anatomy and Physiology of the Digestive System
3.4.2. Pathophysiology and Etiopathogenesis of Obesity and Overweight
3.4.3. Nutritional Objectives
3.4.4. Nutritional Supplementation and/or Supplementation from the Community Pharmacy
3.4.5. Hygienic and Dietary Measures

3.5. Nutrition Associated with Pathologies of the Digestive System II: Diarrhea and Constipation

3.5.1. Pathophysiology and Etiopathogenesis of Diarrhea and Constipation
3.5.2. Nutritional Objectives
3.5.3. Nutritional Supplementation and/or Supplementation from the Community Pharmacy
3.5.4. Hygienic and Sanitary Measures

3.6. Nutrition Associated with Pathologies of the Digestive System III: Diabetes

3.6.1. Pathophysiology and Etiopathogenesis of Diabetes
3.6.2. Nutritional Objectives
3.6.3. Nutritional Supplementation and/or Supplementation from the Community Pharmacy
3.6.4. Hygienic and Sanitary Measures

3.7. Nutrition Associated with Pathologies of the Digestive System IV: Hypercholesterolemia

3.7.1. Pathophysiology and Etiopathogenesis of Hypercholesterolemia
3.7.2. Nutritional Objectives
3.7.3. Nutritional Supplementation and/or Supplementation from the Community Pharmacy
3.7.4. Hygienic and Sanitary Measures

3.8. Nutrition Associated with Pathologies of the Digestive System IV: Hypercholesterolemia

3.8.1. Anatomy and Physiology of the Endocrine System
3.8.2. Pathophysiology and Etiopathogenesis of the Endocrine System
3.8.3. Nutritional Objectives
3.8.4. Nutritional Supplementation and/or Supplementation from the Community Pharmacy
3.8.5. Hygienic and Sanitary Measures

Module 4. Nutritional Advice from the Community Pharmacy in Special Situations

4.1. Nutrition in Neoplastic Diseases

4.1.1. Effects of Cancer on Nutrition
4.1.2. The Effect of Oncotherapy on Nutrition
4.1.3. Cancer and the Immune System
4.1.4. Nutritional Care of Oncology Patients
4.1.5. Current Trends The Role of Nutrition in Chemoprevention

4.2. Adverse Reactions to Food

4.2.1. Introduction. Adverse Reactions to Food: Advice and Prevention
4.2.2. Adverse Reactions to Food by the Non-immunological Mechanism: Food Intolerance and DAO Deficiency
4.2.3. Adverse Reactions to Food involving the Immunological Mechanism: Food Allergy, Celiac Disease and Chronic Histaminosis
4.2.4. Food Allergy in Infancy

4.3. Immunonutrition

4.3.1. Functioning of the Immune System Immunonutrition in Health and in Sickness
4.3.2. Micronutrients and the Immune System
4.3.3. Antioxidants and the Immune System
4.3.4. Fatty Acids and Immune System
4.3.5. Prebiotics and Probiotics and the Immune System
4.3.6. Diet, Physical Activity and the Immune System

4.4. Other Current Concepts

4.4.1. Epigenetics
4.4.2. Nutrigenomics
4.4.3. Functional food

Module 5. Sports Nutrition

5.1. Nutritional Requirements

5.1.1. Energy Requirements in Different Types of Sports
5.1.2. General Nutritional Advice in Sport and in Different Types of Sports
5.1.3. Micronutrients and Hydration in Sports
5.1.4. Most Frequent Pathologies in Sports

5.2. Supplementation

5.2.1. Ergogenic Aids
5.2.2. Doping

Module 6. Drug-Nutrient Interactions

6.1. Basic Pharmacology

6.1.1. Stages of Drug Action
6.1.2. Metabolism of Drugs
6.1.3. Drug Excretion

6.2. Drugs that Affect Nutrient Metabolism

6.2.1. Antivitamins
6.2.2. MAOI
6.2.3. Drugs of Abuse
6.2.4. Nutrient Excretion

6.3. The Influence of Nutrition on Pharmacotherapy

6.3.1. Risk Factors for Interactions
6.3.2. Types of Interactions
6.3.3. Special Situations and Preventive Measures

Module 7. Scientific Evidence, Legislation and Food Safety and Supplementation in Community Pharmacy

7.1. Nutritional Supplements Food Supplements

7.1.1. Composition of Food Supplements Consumption Levels
7.1.2. Scientific Evidence
7.1.3. Borderline Between Food and Medicine
7.1.4. The Interaction Between Nutritional Supplementation and Pharmacological Treatment

7.2. Legislative Aspects Food Supplements

7.2.1. European Legislation
7.2.2. Spanish Legislation ACs
7.2.3. Food Safety

Module 8. Implementation of a Nutritional Counseling Service in Community Pharmacies

8.1. Training the Team Involved in the Service
8.2. Economic Management in the Nutritional Counseling Service: Pricing, Accounting Treatment, etc.
8.3. Designing a Standardized Work Protocol
8.4. Legal Aspects, Implementation and Necessary Resources
8.5. Planning and Design of Nutrition Education Campaigns for the Population

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

Professional Master's Degree in Nutritional Counseling in Community Pharmacy

In a fast-paced world, where sometimes the management of procedures to access a consultation with a specialist becomes a complex medical advice. It is common for patients to become autonomous and turn to close and trusted personnel, such as pharmacist assistants. One of the most recurrent visits in this regard concerns food-related issues. Seeing this as a development challenge and an opportunity for professional growth, TECH Global University presents its Professional Master's Degree in Nutritional Counseling in Community Pharmacy, a detailed look at the work of the nutritionist, but incorporated into the space of the conventional pharmacist. There are numerous utilities that you can acquire through this program, from an orientation in breastfeeding, to the legislation of food supplements. All encompassed with a 100% online methodology that will allow you to regulate your own schedule and balance learning with other personal activities, without losing academic rigor. Take the next step in your vocation and improve your professional growth.

Learn about nutritional counseling in pharmacy

It was Anthelme Brillat-Savarin, author of the first treatise on gastronomy "Physiology of Taste" in 1825, who said: "Tell me what you eat and I will tell you who you are". Francis VI, Duke of La Rochefoucauld, said: "Eating is a necessity, but eating intelligently is an art". Today, these premises are not only still valid, but there is a growing tendency to incorporate them as a rule within healthy habits. Proof of this is that, in regions such as Latin America, the sale of dietary supplements in 2019 generated 2748 million dollars, growing by almost 50% since 2014, while, in countries such as Spain, according to a report by the Spanish Academy of Nutrition and Dietetics, 75% of the inhabitants consume some type of nutritional supplement. This represents substantial profits to the pharmacies that sell them, but also suggests the need to train integral and qualified personnel who can guide people about their consumption. With our Professional Master's Degree, you will be able to master this field, thereby increasing your ability to provide a first class service and distinguish yourself from the rest.