Food and sport must go hand in hand, as it is essential that athletes follow a proper diet to help them improve their performance" 

People who perform prolonged efforts or high intensity exercises need to have a healthy lifestyle and a balanced diet that allows them to acquire the necessary nutritional components for their body. In this way, you will achieve a better performance during your sports practice.  

Sports Science professionals who develop their activity in the field of advising athletes should not only have extensive knowledge in the field of exercise program design, but also in the field of nutrition, since it is the combination of both that will allow to obtain better results in the athlete. And, therefore, with this Advanced Master’s Degree we want to offer you the most complete training in the field, with which you will obtain a superior specialization that will allow you to develop not only with elite professionals, but also with the multitude of amateur athletes who have emerged in recent years, and who demand specialists in this sector to help them improve their physical conditions.   

This Program offers the possibility to deepen and update knowledge in Sports Nutrition, with the use of the latest educational technology. It offers a global vision of 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. 

The program includes information related to professionals with different personal situations and different sports activities, specifying in each case the best dietary recommendations, so that you have a complete knowledge that allows you to adapt to each user during the development of your daily practice. 

In this sense, we will not only take you through the theoretical knowledge we offer, but we will show you another way of studying and learning, more organic, simpler and more efficient. We will work to keep you motivated and to develop your passion for learning, helping you to think and develop critical thinking skills. And we will push you to think and develop critical thinking.  

And all this with the latest technologies of the moment, which will allow you to update in a comfortable and totally remote way, so that you are the only one who decides where and when to study, with total ease of organization and management of your time. This way, you will be able to easily combine your study time with the rest of your daily obligations. 

A high-level educational program, supported by advanced technological development and  the teaching experience of the best professionals"

This Advanced Master’s Degree in Comprehensive Sports Nutrition contains the most comprehensive and up-to-date academic course on the university scene. The most important features include: 

• The latest technology in online teaching software  
• A highly visual teaching system, supported by graphic and schematic contents that are easy to assimilate and understand
• Practical cases presented by practising experts
• State-of-the-art interactive video systems
• Teaching supported by remote training
• Continuous updating and retraining systems
• Autonomous learning: full compatibility with other occupations
• Practical exercises for self-evaluation and learning verification   
• Support groups and educational synergies: questions to the expert, debate and knowledge forums
• Communication with the teacher and individual reflection work
• Content that is accessible from any, fixed or portable device with an Internet connection
• Complementary resource banks that are permanently available

An educational program created for professionals who aspire for excellence, and that will enable you to acquire new skills and strategies easily and effectively"

Our teaching staff is made up of working professionals. In this way, we ensure that we provide you with the up-to-date training we are aiming for. A multidisciplinary team of doctors with training and experience in different environments, who will develop the theoretical knowledge in an efficient way, but above all, they will bring their practical knowledge from their own experience to the course.   

This command of the subject is complemented by the effectiveness of the methodological design of this Advanced Master´s Degree. Developed by a multidisciplinary team of e-learning experts, it integrates the latest advances in educational technology. In this way, you will be able to study with a range of easy-to-use and versatile multimedia tools that will give you the necessary skills you need for your training.   

The design of this program is based on Problem-Based Learning, an approach that conceives learning as a highly practical process. To achieve this remotely, we will use telepractice learning. With the help of an innovative interactive video system and Learning from an Expert, you will be able to acquire the knowledge as if you were actually dealing with the scenario you are learning about. A concept that will allow you to integrate and fix learning in a more realistic and permanent way.  

We have the best methodology, the most up-to-date syllabus and a multitude of practical cases that will help you to get qualified for success.

Identifying the nutritional needs of athletes is essential to establish balanced diets adapted to each professional"

The contents of this Advanced Master's Degree have been developed by the different experts on this course, with a clear purpose: to ensure that our students acquire each and every one of the necessary skills to become true experts in this field. The content of this Advanced Master’s Degree enables you to learn all aspects of the different disciplines involved in this field. A complete and well-structured program that will take you to the highest standards of quality and success.   

We offer you the most advanced knowledge of the moment in this field so that you can acquire a higher level of training that will allow you to compete with the best"   

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 Synbiotics
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 Requirements
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 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 Competition
4.6.3. Post-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. Ergogenic Aids
4.10. Nutrition in Sports Injury Recovery
4.11. Psychological Disorders Related to Practicing 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. Lipolisis 
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. The Evaluation of the Athlete at Different Moments of the Season 

6.1. Biochemical Evaluation  

6.1.1. Blood count
6.1.2. Overtraining Markers 

6.2. Anthropometric Evaluation 

6.2.1. Body Composition 
6.2.2. ISAK Profile 

6.3. Preseason 

6.3.1. High Workload 
6.3.2. Assuring Caloric and Protein Intake 

6.4. Competitive Season 

6.4.1. Sports Performance 
6.4.2. Recovery between Games 

6.5. Transition Period 

6.5.1. Vacation Period 
6.5.2. Changes in Body Composition 

6.6. Travel 

6.6.1. Tournaments during the Season 
6.6.2. Off-season Tournaments (World Cups, European Cups and The Olympic Games) 

6.7. Athlete Monitoring 

6.7.1. Basal Athlete Status 
6.7.2. Evolution during the Season 

6.8. Sweat Rate Calculation 

6.8.1. Hydric losses 
6.8.2. Calculation Protocol 

6.9. Multidisciplinary Work 

6.9.1. The Role of the Nutritionist in the Athlete's Environment 
6.9.2. Communication with the Rest of the Areas 

6.10. Doping 

6.10.1. WADA List 
6.10.2. Anti-doping Tests 

Module 7. Watersports 

7.1. History of Watersports 

7.1.1. Olympics and Major Tournaments 
7.1.2. Watersports Today 

7.2. Performance Limitations 

7.2.1. Aquatic Sports in the Water (Swimming, Water polo.) 
7.2.2. Aquatic Sports on the Water (Surfing, Sailing, Canoeing.) 

7.3. The Basic Characteristics of Water Sports 

7.3.1. Water Sports in the Water (Swimming, Water Polo...) 
7.3.2. Water Sports on the Water (Surfing, Sailing, Canoeing...) 

7.4. Aquatic Sports Physiology 

7.4.1. Energy Metabolism 
7.4.2. Athlete Biotype 

7.5. Training 

7.5.1. Strength 
7.5.2. Resistance 

7.6. Body Composition 

7.6.1. Swimming 
7.6.2. Water polo 

7.7. Pre-competition 

7.7.1. 3 Hours Before 
7.7.2. 1 Hour Before 

7.8. Pre-competition 

7.8.1. Carbohydrates 
7.8.2. Hydration 

7.9. Post-competition 

7.9.1. Hydration 
7.9.2. Protein 

7.10. Ergogenic Aids 

7.10.1. Creatine 
7.10.2. Caffeine 

Module 8. Adverse Conditions 

8.1. The History of Sport in Extreme Conditions 

8.1.1. Winter Competitions throughout History  
8.1.2. Competitions in Hot Environments Today 

8.2. Performance Limitations in Hot Climates 

8.2.1. Dehydration 
8.2.2. Fatigue 

8.3. Basic Characteristics in Hot Climates 

8.3.1. High Temperature and Humidity 
8.3.2. Acclimatization 

8.4. Nutrition and Hydration in Hot Climates 

8.4.1. Hydration and Electrolytes 
8.4.2. Carbohydrates 

8.5. Performance Limitations in Cold Climates 

8.5.1. Fatigue 
8.5.2. Bulky Clothing 

8.6. Basic Characteristics in Cold Climates 

8.6.1. Extreme Cold 
8.6.2. Reduced VOmax 

8.7. Nutrition and Hydration in Cold Climates 

8.7.1. Hydration 
8.7.2. Carbohydrates 

Module 9. Vegetarianism and Veganism 

9.1. Vegetarianism and Veganism in the History of Sport 

9.1.1. The Beginnings of Veganism in Sport 
9.1.2. Vegetarian Athletes Today 

9.2. Different Types of Vegan Food 

9.2.1. The Vegan Athlete 
9.2.2. The Vegetarian Athlete 

9.3. Common Errors in the Vegan Athlete 

9.3.1. Energy Balance 
9.3.2. Protein Consumption 

9.4. Vitamin B12 

9.4.1. B12 Supplementation 
9.4.2. Bioavailability of Spirulina Algae 

9.5. Protein Sources in the Vegan/Vegetarian Diet 

9.5.1. Protein Quality 
9.5.2. Environmental Sustainability 

9.6. Other Key Nutrients in Vegans  

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

9.7. Biochemical Assessment/Nutritional Deficiencies 

9.7.1. Anaemia 
9.7.2. Sarcopenia 

9.8. Vegan vs. Omnivorous Food 

9.8.1. Evolutionary Food 
9.8.2. Current Food 

9.9. Ergogenic Aids 

9.9.1. Creatine 
9.9.2. Vegetable Protein 

9.10. Factors that Decrease Nutrient Absorption 

9.10.1. High Fiber Intake 
9.10.2. Oxalates 

Module 10. The Type 1 Diabetic Athlete 

10.1. Knowing about Diabetes and its Pathology 

10.1.1. The Incidence of Diabetes 
10.1.2. Pathophysiology of Diabetes 
10.1.3. The Consequences of Diabetes 

10.2. Exercise Physiology in People with Diabetes 

10.2.1. Maximal, Submaximal Exercise and Muscle Metabolism during Exercise 
10.2.2. Differences in the Metabolic Level during Exercise in People with Diabetes 

10.3. Exercise in People with Type 1 Diabetes 

10.3.1. Exercise in People with Type 1 Diabetes 
10.3.2. Exercise Duration and Carbohydrate Intake 

10.4. Exercise in People with Type 2 Diabetes. Blood Sugar Control 

10.4.1. Risks of Physical Activity in People with Type 2 Diabetes 
10.4.2. Benefits of Exercise in People with Type 2 Diabetes 

10.5. Exercise in Children and Adolescents with Diabetes 

10.5.1. Metabolic Effects of Exercise 
10.5.2. Precautions during Exercise 

10.6. Insulin Therapy and Exercise 

10.6.1. Insulin Infusion Pump 
10.6.2. Types of Insulins 

10.7. Nutritional Strategies during Sport and Exercise in Type 1 Diabetes 

10.7.1. From Theory to Practice 
10.7.2. Carbohydrate Intake Before, During and After Physical Exercise 
10.7.3. Hydration Before, During and After Physical Exercise 

10.8. Nutritional Planning in Endurance Sports 

10.8.1. Marathon 
10.8.2. Cycling 

10.9. Nutritional Planning in Team Sports 

10.9.1. Soccer 
10.9.2. Rugby 

10.10. Sports Supplements and Diabetes 

10.10.1. Potentially Beneficial Supplements for Athletes with Diabetes 

Module 11. Parathletes 

11.1. Classification and Categories in Parathletes 

11.1.1. What is a Parathlete? 
11.1.2. How are Parathletes Classified? 

11.2. Sports Science in Parathletes 

11.2.1. Metabolism and Physiology 
11.2.2. Biomechanics 
11.2.3. Psychology 

11.3. Energy Requirements and Hydration in Parathletes 

11.3.1. Optimal Energy Demands for Training 
11.3.2. Hydration Planning before, during and after Training and Competitions 

11.4. Nutritional Problems in the Different Categories of Para Athletes According to Pathology or Anomaly 

11.4.1. Spinal Cord Injuries 
11.4.2. Cerebral Palsy and Acquired Brain Injuries 
11.4.3. Amputees 
11.4.4. Vision and Hearing Impairment 
11.4.5. Intellectual Impairments 

11.5. Nutritional Planning in Para Athletes with Spinal Cord Injury and Cerebral Palsy and Acquired Brain Injuries 

11.5.1. Nutritional Requirements (Macro and Micronutrients) 
11.5.2. Sweating and Fluid Replacement during Exercise 

11.6. Nutritional Planning in Amputee Parathletes  

11.6.1. Energy Requirements 
11.6.2. Macronutrients 
11.6.3. Thermoregulation and Hydration 
11.6.4. Nutritional Issues Related to Prosthetics 

11.7. Planning and Nutritional Problems in Para Athletes with Vision-Hearing Impairment and Intellectual Impairment 

11.7.1. Sports Nutrition Problems with Visual Impairment: Retinitis Pigmentosa, Diabetic Retinopathy, Albinism, Stagardt's Disease and Hearing Pathologies
11.7.2. Sports Nutrition Problems in Para-Athletes with Intellectual Deficiencies: Down Syndrome, Autism and Asperger's and Phenylketonuria

11.8. Body Composition in Parathletes  

11.8.1. Measurement Techniques 
11.8.2. Factors Influencing the Reliability of Different Measurement Methods 

11.9. Pharmacology and Nutrient Interactions 

11.9.1. Different Types of Drugs Taken by Parathletes 
11.9.2. Micronutrient Deficiencies in Parathletes

11.10. Ergogenic Aids 

11.10.1. Potentially Beneficial Supplements for Para Athletes  
11.10.2. Adverse Effects on Health and Contamination and Doping Problems Due to the Intake of Ergogenic Aids

Module 12. Sports by Weight Category 

12.1. Characteristics of the Main Sports by Weight Category 

12.1.1. Regulation 
12.1.2. Categories 

12.2. Programming of the Season 

12.2.1. Competitions 
12.2.2. Macrocycle 

12.3. Body composition 

12.3.1. Combat Sports 
12.3.2. Weightlifting 

12.4. Stages of Muscle Mass Gain 

12.4.1. % Body Fat 
12.4.2. Programming  

12.5. Definition Stages 

12.5.1. Carbohydrates 
12.5.2. Protein 

12.6. Pre-competition 

12.6.1. Peek Week 
12.6.2. Before Weighing 

12.7. Pre-competition 

12.7.1. Practical Applications 
12.7.2. Timing 

12.8. Post-competition 

12.8.1. Hydration 
12.8.2. Protein 

12.9. Ergogenic Aids 

12.9.1. Creatine 
12.9.2. Whey Protein 

Module 13. Different Stages or Specific Population Groups 

13.1. Nutrition in the Female Athlete 

13.1.1. Limiting Factors 
13.1.2. Requirements  

13.2. Menstrual Cycle 

13.2.1. The Luteal Phase 
13.2.2. The Follicular Phase 

13.3. Triad 

13.3.1. Amenorrea 
13.3.2. Osteoporosis 

13.4. Nutrition in the Pregnant Female Athlete 

13.4.1. Energy Requirements 
13.4.2. Micronutrients 

13.5. The Effects of Physical Exercise on the Child Athlete 

13.5.1. Strength Training 
13.5.2. Endurance Training 

13.6. Nutritional Education in the Child Athlete 

13.6.1. Sugar 
13.6.2. Eating Disorders 

13.7. Nutritional Requirements in the Child Athlete 

13.7.1. Carbohydrates 
13.7.2. Proteins 

13.8. Changes Associated with Aging 

13.8.1. % Body Fat 
13.8.2. Muscle Mass 

13.9. Main Problems in the Older Athlete 

13.9.1. Joints 
13.9.2. Cardiovascular Health 

13.10. Interesting Supplements for Older Athletes 

13.10.1. Whey Protein 
13.10.2. Creatine 

Module 14. The Injury Period 

14.1. Introduction 
14.2. Prevention of Injuries in Athletes 

14.2.1. Relative Energy Availability in Sport 
14.2.2. Oral Health and Injury Implications 
14.2.3. Fatigue, Nutrition and Injuries
14.2.4. Sleep, Nutrition and Injuries

14.3. Phases of Injury 

14.3.1. Immobilization Phase. Inflammation and Changes Occurring during this Phase
14.3.2. Return of Activity Phase

14.4. Energy Intake during the Period of Injury 
14.5. Macronutrient Intake during the Period of Injury 

14.5.1. Carbohydrate Intake
14.5.2. Fat Intake 
14.5.3. Protein Intake

14.6. Intake of Micronutrients of Special Interest during Injury
14.7. Sports Supplements with Evidence during the Period of Injury

14.7.1. Creatine 
14.7.2. Omega 3 
14.7.3. Others 

14.8. Tendon and Ligament Injuries

14.8.1. Introduction to Tendon and Ligament Injuries. Tendon Structure
14.8.2. Collagen, Gelatin and Vitamin C. Can they Help? 
14.8.3. Other Nutrients Involved in Collagen Synthesis

14.9. The Return to Competition

14.9.1. Nutritional Considerations in the Return to Competition

14.10. Interesting Case Studies in Scientific Injury Literature

Our syllabus has been designed with teaching effectiveness in mind: so that you learn faster, more efficiently, and on a more permanent basis"