Keeping up to date in Clinical Nutrition Counseling in the Community Pharmacy is key to providing better care to our patients”

Clinical nutrition deals with the care of people suffering from diseases in which an adequate diet is part of their treatment. For this reason, pharmacists must be aware of the latest developments in nutrition in order to improve people's state of health and know how to recommend the products best suited to the needs of each consumer.

This Professional master’s degree offers the student the possibility of deepening and updating knowledge using the latest educational technology. This qualification offers a global vision of Clinical and Sports Nutrition while focusing on the most important and innovative aspects.

The qualification in Clinical Nutrition Counseling in the Community Pharmacy is an essential response from professionals to the healthcare and preventive needs of the population in terms of nutrition and health.

This Professional master’s degree allows specialization in the field of Clinical Nutrition Counseling in the Community Pharmacy in areas of special interest such as: 
Nutrigenetics and Nutrigenomics

• Nutrition and obesity 
• Sports nutrition 
• Nutrition in chronic diseases 
• Hospital dietetics 
• Food allergies 

With this program, students will have the opportunity to study an educational program that brings together the most advanced and in-depth knowledge in the field, where a group of professors of high scientific rigor and extensive international experience offers the most complete and up-to-date information on the latest advances and techniques in Clinical Nutrition Counseling in the Community Pharmacy. 

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

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

• More than 100 clinical cases presented by experts in nutrition
• The graphic, schematic and practical contents of the course are designed to provide all the essential information required for professional practice
• It contains exercises where the self-assessment process can be carried out to improve learning 
• Algorithm-based interactive learning system for decision-making for patients with feeding problems
• Clinical practice guidelines on the different pathologies related to nutrition 
• 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 may be the best investment you can make when selecting a refresher program, for two reasons: in addition to updating your knowledge in Clinical Nutrition Counseling in the Community Pharmacy, you will obtain a Professional master’s degree from TECH Global University"

Its teaching staff includes renowned specialists in pharmacy based on clinical practice, who bring the experience of their work to this program.

Thanks to their multimedia content developed with the latest educational technology, they will allow the pharmacist to learn in a contextual and situated way, i.e. a simulated environment that will provide immersive learning programmed to train in real situations. 

This program is designed around Problem-Based Learning, by means of which the pharmacist must try to solve the different situations of professional practice that arise during the course. For this purpose, the pharmacist will be assisted by an innovative interactive video system created by renowned and experienced experts in the field of nutrition with extensive teaching experience.  

Incorporate the latest developments in clinical nutrition into your daily practice and improve your patient care"

You will be able to complete the Professional master’s degree 100% online, adapting it to your needs and making it easier for you to take it while you carry out your full-time healthcare role"

The structure of the curriculum has been designed by a team of professionals knowledgeable about the implications of the program in nutrition based on clinical practice, aware of the relevance of the qualification and committed to quality teaching through new educational technologies.   

This Professional master’s degree in Clinical Nutrition Counseling in the Community Pharmacy, contains the most complete and up-to-date scientific program on the market” 

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, Chemical, and 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. Nutrition and the Circadian System. Timing is the Key

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. Nutritional Consultation 

4.1. How to Carry Out a Nutritional Consultation?

4.1.1. Analysis of the Market and Competition
4.1.2. Clientele
4.1.3. Marketing Social Networks

4.2. Psychology and Nutrition

4.2.1. Psychosocial Factors Affecting Eating Behavior
4.2.2. Interview Techniques
4.2.3. Dietary Advice
4.2.4. Stress Control
4.2.5. Child and Adult Nutrition Education

Module 5. Sports Nutrition 

5.1. Physiology of Exercise
5.2. Physiological Adaptation to Different Types of Exercise
5.3. Metabolic Adaptation to Exercise. Regulation and Control
5.4. Assessing Athletes' Energy Needs and Nutritional Status
5.5. Assessing Athletes’ Physical Ability 

5.6. Nutrition in the Different Phases of Sports Practice

5.6.1. Pre-Competition
5.6.2. During
5.6.3. After the Competition

5.7. Hydration

5.7.1. Regulation and Needs
5.7.2. Types of Beverages

5.8. Dietary Planning Adapted to Different Sports
5.9. Ergogenic Aids and Current Anti-Doping Regulations

5.9.1. AMA and AEPSAD Recommendations

5.10. Nutrition in Sports Injury Recovery
5.11. Psychological Disorders Related to Practising Sport

5.11.1. Eating Disorders: Bigorexia, Orthorexia, Anorexia
5.11.2. Fatigue Caused by Overtraining
5.11.3. The Female Athlete Triad

5.12. The Role of the Coach in Sports Performance

Module 6. Clinical Nutrition and Hospital Dietetics

6.1. Management of Hospital Nutrition Units

6.1.1. Nutrition in the Hospital Setting
6.1.2. Food Safety in Hospitals
6.1.3. Hospital Kitchen Organization
6.1.4. Planning and Managing Hospital Diets. Dietary Code

6.2. Hospital Basal Diets 

6.2.1. Basal Diet in Adults
6.2.2. Pediatric Basal Diet 
6.2.3. Ovo-Lacto-Vegetarian and Vegan Diet
6.2.4. Diet Adapted to Cultural

6.3. Therapeutic Hospital Diets

6.3.1. Unification of Diets and Personalized Menus

6.4. Bidirectional Drug-Nutrient Interaction

Module 7. Nutrition in Digestive System Pathologies 

7.1. Nutrition in Oral Disorders

7.1.1. Taste
7.1.2. Salivation
7.1.3. Mucositis

7.2. Nutrition in Esophageal and Gastric Disorders

7.2.1. Gastroesophageal Reflux
7.2.2. Gastric Ulcers
7.2.3. Dysphagia 

7.3. Nutrition in Post-Surgical Syndromes

7.3.1. Gastric Surgery
7.3.2. Small Intestine

7.4. Nutrition in Bowel Function Disorders

7.4.1. Constipation
7.4.2. Diarrhea

7.5. Nutrition in Malabsorption Syndromes

7.6. Nutrition in Colonic Pathology

7.6.1. Irritable Bowel
7.6.2. Diverticulosis

7.7. Nutrition in Inflammatory Bowel Disease (IBD) 
7.8. Most Frequent Food Allergies and Intolerances with Gastrointestinal Effects 
7.9. Nutrition in Liver Diseases 

7.9.1. Portal Hypertension
7.9.2. Hepatic Encephalopathy
7.9.3. Liver Transplant

7.10. Nutrition in Biliary Diseases. Biliary Lithiasis 
7.11. Nutrition in Pancreatic Diseases

7.11.1. Acute Pancreatitis
7.11.2. Chronic Pancreatitis

Module 8. Nutrition in Endocrine-Metabolic Diseases 

8.1. Dyslipidemia and Arteriosclerosis 
8.2. Diabetes Mellitus 
8.3. Hypertension and Cardiovascular Disease 

8.4. Obesity

8.4.1. Etiology. Nutrigenetics and Nutrigenomics
8.4.2. Pathophysiology of Obesity 
8.4.3. Diagnosis of the Disease and its Comorbidities
8.4.4. Multidisciplinary Team in Obesity Treatment.
8.4.5. Dietary Treatment. Therapeutic Possibilities
8.4.6. Pharmacological Treatment. New Drugs
8.4.7. Psychological Treatment.

8.4.7.1. Intervention Models
8.4.7.2. Treatment of Associated Eating Disorders

8.4.8. Surgical Treatments

8.4.8.1. Indications
8.4.8.2. Techniques
8.4.8.3. Complications
8.4.8.4. Dietary Management
8.4.8.5. Metabolic Surgery

8.4.9. Endoscopic Treatments

 8.4.9.1. Indications
 8.4.9.2. Techniques
 8.4.9.3. Complications
 8.4.9.4. Patient Dietary Management

8.4.10. Physical Activity in Obesity

8.4.10.1. Assessment of the Patient's Functional Capacity and Activity
8.4.10.2. Activity-based Prevention Strategies
8.4.10.3. Intervention in the Treatment of the Disease and Associated Pathologies

8.4.11. Update on Diet and Obesity Studies
8.4.12. National and International Intervention Strategies for Obesity Control and Prevention

Module 9. Nutrition in Kidney Diseases 

9.1. Glomerular Disorders and Tubulopathies
9.2. Predialysis Chronic Renal Failure
9.3. Chronic Renal Failure and Dialysis
9.4. Gout and Hyperuricemia

Module 10. Nutrition in Neurological Diseases 

10.1. Swallowing Disorders
10.2. Disabling Neuromuscular Disorders
10.3. Stroke 
10.4. Parkinson’s Disease
10.5. Alzheimer’s Disease

Module 11. Nutrition in Special Situations 

11.1. Nutrition in Metabolic Stress Situations

11.1.1. Sepsis 
11.1.2. Polytrauma
11.1.3. Burns
11.1.4. Transplant Recipient

11.2. Nutrition in Oncology Patients with

11.2.1. Surgical Management 
11.2.2. Chemotherapy Treatment
11.2.3. Radiotherapy Treatment 
11.2.4. Bone Marrow Transplant

11.3. Immune Diseases 

11.3.1. Acquired Immunodeficiency Syndrome(AIDS)

Module 12. Nutrition in Deficiency Diseases 

12.1. Malnutrition

12.1.1. Hospital Malnutrition
12.1.2. The Fasting and Refeeding Cycle 

12.2. Anaemia. Hemochromatosis
12.3. Vitamin Deficiencies
12.4. Osteoporosis
12.5. Oral Disease and its Relation to Diet

Module 13. Artificial Nutrition in Adults 

13.1. Enteral Nutrition 
13.2. Parenteral Nutrition
13.3. Artificial nutrition at home
13.4. Adapted Oral Nutrition

Module 14. Physiology of Infant Nutrition 

14.1. Influence of Nutrition on Growth and Development
14.2. Nutritional Requirements in the Different Periods of Childhood
14.3. Nutritional Assessment in Children
14.4. Physical Activity Evaluation and Recommendations
14.5. Nutrition During Pregnancy and its Impact on the New-born
14.6. Current Trends in the Premature New-born Nutrition
14.7. Nutrition in Lactating Women and its Impact on the Infant 
14.8. Nutrition of Newborns with Intrauterine Growth Delay. Implications on Metabolic Diseases
14.9. Breastfeeding 

14.9.1. Human Milk as a Functional Food
14.9.2. Process of Milk Synthesis and Secretion
14.9.3. Reasons for it to be Encouraged

14.10. Human Milk Banks

14.10.1. Milk Bank Operation and Indications

14.11. Concept and Characteristics of the Formulae Used in Infant Feeding
14.12. The Move to a Diversified Diet. Complementary Feeding During the First Year of Life
14.13. Feeding 1–3-Year-Old Children
14.14. Feeding During the Stable Growth Phase. Schoolchild Nutrition
14.15. Adolescent Nutrition. Nutritional Risk Factors 
14.16. Child and Adolescent Athlete Nutrition 
14.17. Other Dietary Patterns for Children and Adolescents. Cultural, Social, and Religious Influences on Childhood Nutrition 
14.18. Prevention of Childhood Nutritional Diseases. Objectives and Guidelines

Module 15. Artificial Nutrition in Pediatrics 

15.1. Concept of Nutritional Therapy

15.1.1. Evaluation of Patients in Need of Nutritional Support
15.1.2. Indications

15.2. General Information about Enteral and Parenteral Nutrition 
15.3. Dietary Products Used for Sick Children or Children with Special Needs 
15.4. Implementing and Monitoring Patients with Nutritional Support

15.4.1. Critical Patients
15.4.2. Patients with Neurological Pathologies

15.5. Artificial nutrition at home
15.6. Nutritional Supplements to Support the Conventional Diet
15.7. Probiotics and prebiotics in infant feeding 

Module 16. Infant Malnutrition 

16.1. Infant Malnutrition

16.1.1. Psychosocial Aspects

16.2. Undernourishment

16.2.1. Clinical Classification
16.2.2. Repercussions of a Developing Organism

16.3. Iron Deficiency

16.3.1. Other Nutritional Anemias in Childhood
16.3.2. Vitamin and Trace Element Deficiencies
16.3.3. Fats in Infant Diets

16.3.3.1. Essential Fatty Acids 

16.4. Childhood Obesity

16.4.1. Prevention
16.4.2. Impact of Childhood Obesity
16.4.3. Nutritional Treatment 

Module 17. Childhood Nutrition and Pathologies 

17.1. Feeding Difficulties and Disorders in Children Small

17.1.1. Physiological Aspects 
17.1.2. Psychological Aspects

17.2. Eating Disorders

17.2.1. Anorexia
17.2.2. Bulimia
17.2.3. Others

17.3. Inborn Errors of Metabolism 

17.3.1. Principles for Dietary Treatment

17.4. Nutrition in Dyslipidemias 
17.5. Nutrition in Diabetic Children
17.6. Nutrition in Autistic Children
17.7. Nutrition in Children with Cancer
17.8. Nutrition of Children with Oral Pathologies
17.9. Nutrition of Infants and Children with Gastroesophageal Reflux
17.10. Nutrition in Acute Diarrhea Situation
17.11. Nutrition in Children with Celiac Disease
17.12. Nutrition in Children with Inflammatory Bowel Disease
17.13. Nutrition in Children with Digestive Malabsorption Syndrome
17.14. Nutrition in Children with Constipation
17.15. Nutrition in Children with Liver Disease
17.16. Nutrition in Children with Chronic Pulmonary Pathology
17.17. Nutrition in Children with Nephropathy
17.18. Nutrition in Children with Food Allergies and/or Intolerances
17.19. Childhood and Bone Pathology Nutrition

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