Acquire the necessary skills and competencies to work in nursing in the area of Clinical Nutrition with a high-intensity Master's program"

This complete study course goes in depth into the nutritional problems most frequently presented by patients, addressing different techniques for assessment and nursing diagnoses. It will allow the nursing professional to adapt this knowledge to each patient, using the entire suggested plan and supplementing it with his or her own experiences.  

With this professional master’s degree, nurses will develop their skills and knowledge of the different health problems in Clinical Nutrition. A unique opportunity to be trained by great working professionals, with the best didactic resources and practical cases based on real clinical situations.

Specialization in nutrition is the essential response of the professional to the needs of the population in terms of food and health care and prevention. An example of this is the growing implementation of Nutrition and Dietetics Units or Services in Spanish Hospitals, where the figure of the nurse takes on special relevance in the assessment of nutritional status and the planning and execution of particular nursing care for each patient.

Currently, there is a high demand for nurses with specific knowledge in Clinical Nutrition in the following areas:

• Food processing industries
• Food quality control laboratories
• Medical and pharmaceutical visitor
• Food, nutrition and dietetics consultancy companies
• Sports centers and esthetic clinics
• Group canteens, catering services, hotels, schools, etc.
• Food handling training programs
• Centers for the Prevention and Treatment of Eating Disorders

With this program, you will have the opportunity to study a 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 provides you with the most complete and up-to-date information on the latest advances and techniques in Clinical Nutrition for Nursing.

A program created and directed by expert professionals in Clinical Nutrition that make this professional master’s degree a unique opportunity for professional growth"

This professional master’s degree in Clinical Nutrition for Nursing 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
• 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
• Nursing care 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
• Content that is accessible from any fixed or portable device with an Internet connection

This professional master’s degree may be the best investment you can make in the selection of a refresher program for two reasons: in addition to updating your knowledge in advanced clinical nutrition, you will obtain a professional master’s degree from TECH Global University"

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

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 an immersive program to study in real situations.

This program is designed around Problem-Based Learning, whereby the nursing professional must try to solve the different professional practice situations that arise throughout the program. For this reason, you will be assisted by an innovative, interactive video system created by renowned and experienced experts in the field of radiology with extensive teaching experience.

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 learning experience on this professional master’s degree follows the most developed didactic methods in online teaching to guarantee your efforts lead to the best results possible"

This professional master’s degree is oriented to achieve an effective update of the knowledge of the nursing professional in Clinical Nutrition, to be able to perform quality care, based on the latest scientific evidence to ensure quality and safety in the patient.

The professional master’s degree in Clinical Nutrition will provide you with the essential personal and professional skills to play an adequate role in any professional situation in this field of intervention"

General Objectives

• Update the nursing professional's knowledge on new trends in human nutrition, both in health and in pathological situations through evidence-based nursing
• Promote work strategies based on the practical knowledge of the new trends in Nutrition and its application to the pathologies of both children and adults, where it plays a key role in their therapy
• Encourage the acquisition of technical skills and abilities, through a powerful audiovisual system, and the possibility of development through online simulation workshops and/or specific training
• Encourage professional stimulation through continuous education and research
• Train the professional for research into patients with nutritional problems

Specific Objectives

Module 1. New Developments in Food

• Review the new dietary guidelines, nutritional objectives, and recommended dietary allowances (RDA)            
• Incorporate the possibilities of phytotherapy as an adjuvant treatment in nursing practice
• Identify the relationship between nutrition and immune status 
• Manage the different types of nutritional surveys to assess food intake 
• Describe the composition and utilities of new foods 

Module 2. Current Trends in Nutrition

• Manage food databases and composition tables 
• Acquire skills in reading and understanding new food labeling methods 
• Update knowledge in nutrigenetics and nutrigenomics

Module 3. Assessment of Nutritional Status and Diet Practical Application 

• Update the basics of a balanced diet in the different stages of the life cycle, as well as in exercise
• Review the psychological bases and biopsychosocial factors that affect human eating behavior 
• Analyze the different methods for assessing nutritional status 

Module 4. Nutritional Consultation 

• Assess and calculate nutritional requirements in health and disease at any stage of the life cycle 
• Review the chemical composition of foods, their physicochemical properties, their nutritional value, their bioavailability, their organoleptic properties, and the changes they undergo as a result of technological and culinary processes 
• Review basic aspects of food microbiology, parasitology and toxicology related to food safety
• Evaluate and maintain adequate hygiene and food safety practices, applying current legislation 
• Early detection and assessment of quantitative and qualitative deviations from the nutritional balance due to excess or deficiency 
• Identify and classify foods, food products, and food ingredients 
• Identify eating behavior disorders

Module 5. Sports Nutrition

• Assess and prescribe physical activity as a factor involved in nutritional status 
• Calculate child and adolescent athlete dietary needs and risks

Module 6. Clinical Nutrition and Hospital Dietetics 

• Acquire teamwork skills as a unit in which professionals and other personnel involved in the diagnostic evaluation and treatment of dietetics and nutrition are structured in a multidisciplinary and interdisciplinary manner
• Acquire technical knowledge on the handling of systems and devices necessary for nutritional support in critically ill patients

Module 7. Nutrition in Digestive System Pathologies 

• Interpret and integrate anthropometric, clinical, biochemical, hematological, immunological and pharmacological data in the nutritional assessment of the patient and in the dietary-nutritional treatment of digestive tract pathologies
• Describe the management of nutritional support in inflammatory diseases
• Determine the management of the small intestine
• Review the rationale for dietary support of acute diarrhea 
• Gain up-to-date knowledge on the most common food allergies and intolerances
• Reflect on new techniques in digestive and intestinal surgery and their impact on patient nutrition
• Describe the main malabsorption syndromes and how they are treated 
• Identify the signs and symptoms of the most prevalent colonic pathology and its nutritional treatment
• Study the role of the intestinal microbiota and its implications in pathologies
• Reflect on the etiology of constipation and its relationship to diet in adults
• Identify nutritional factors involved in gastroesophageal reflux and ulcers

Module 8. Nutrition in Endocrine-Metabolic Diseases 

• Interpret and integrate anthropometric, clinical, biochemical, hematological, immunological and pharmacological data in the nutritional assessment of the patient and in the dietary-nutritional treatment of endocrine diseases
• Study the DASH diet as a treatment for cardiovascular disease
• Determine the dietary management of the patient with disabling neuromuscular pathology and stroke
• Manage the diet of critically ill patients

Module 9. Nutrition in Kidney Diseases 

• Interpret and integrate anthropometric, clinical, biochemical, hematological, immunological and pharmacological data in the nutritional assessment of the patient and in the dietary-nutritional treatment of renal diseases
• Know the dietary treatment for biliary and pancreatic pathologies
• Understand the implications that nutrition can have in the treatment of liver diseases
• Identify dietary factors involved in hyperuricemia
• Get up to date on the dietary management of dyslipidemias

Module 10. Nutrition in Neurological Diseases 

• Interpret and integrate anthropometric, clinical, biochemical, hematological, immunological and pharmacological data in the nutritional assessment of the patient and in the dietary-nutritional treatment of neurological diseases
• Gain up-to-date knowledge of the management of patients with swallowing problems

Module 11. Nutrition in Special Situations 

• Review the drug-nutrient interaction, the biochemical processes involved and their implication in the patient's therapeutics
• Assess the nutritional support of children with cancer in different situations 
• Identify the nutritional support needs of patients with Parkinson's disease and Alzheimer's disease at each evolutionary stage
• Manage the type II diabetic diet and other lifestyle factors
• Study the interrelationship between diet and oral disease
• Identify and assess obesity and know its dietary or surgical treatment
• Update on the dietary management of oral cavity pathologies in adults

Module 12. Nutrition in Deficiency Diseases 

• Identify dietary and lifestyle factors involved in the genesis and treatment of osteoporosis
• Incorporate the nutritional treatment of the most prevalent deficiency diseases in adults
• Identify dietary factors related to bone metabolism

Module 13. Artificial Nutrition in Adults 

• Incorporate the different techniques and products of basic and advanced nutritional support
• Identify patients with nutritional risk or established malnutrition susceptible to specific support
• Evaluate and monitor the supervision of nutritional support 
• Update knowledge in the light of the current evolution of HIV patients on the nutritional support of the disease
• Update knowledge of specific formulae for artificial nutrition in adults 
• Explain the different techniques and products of basic and advanced nutritional support related to the nutrition of the patient

Module 14. Physiology of Infant Nutrition 

• Review current trends in premature infant nutrition 
• Describe current trends in the feeding of the intrauterine delayed infant and the implication of feeding on metabolic diseases
• Reflect on the role of human milk as a functional food 
• Review the physiology of breastfeeding 
• Explain the operation of milk banks
• To reflect on new trends and models in infant feeding
• Reflect and identify risk factors in school and adolescent nutrition 
• Describe the pathophysiological aspects of pediatric diseases
• Reflect on the role of nutrition in autistic children 
• Match the different types of malnutrition and their impact on the developing organism 
• Update the different educational methods of application in health sciences, as well as communication techniques applicable to food and human nutrition with a special focus on children and adolescents 
• Update knowledge on probiotics and prebiotics in infant feeding 
• Reflect on the usefulness of the school cafeteria as an educational vehicle 
• Review the relation between physiology and nutrition in the different stages of infant development 
• Review and update the role of fats in children's diets

Module 15. Artificial Nutrition in Pediatrics 

• Apply Food Science and Nutrition to the practice of pediatric dietetics 
• Update on the dietary management of oral cavity pathologies in children
• Update knowledge on new formulae used in infant feeding 
• Identify children at nutritional risk who are eligible for specific support 
• Evaluate and monitor the supervision of children on nutritional support 
• Apply the knowledge acquired on artificial nutritional assessment in pediatrics

Module 16. Infant Malnutrition 

• Identify children suffering from malnutrition 
• Explain the correct nutritional support for a malnourished child 
• Describe the nutritional requirements in the different periods of childhood 
• Identify the repercussion that a pregnant and lactating mother's nutrition has on the intrauterine growth and evolution of new-borns and infants 

Module 17. Childhood Nutrition and Pathologies 

• Determine the management of a child with gastroesophageal reflux
• Reflect on the etiology, repercussions, and treatment of childhood obesity 
• Understand the implications of nutrition in the growth process and in the prevention and treatment of different pathologies in childhood
• Determine the dietary guidelines for adults with chronic renal failure and on dialysis
• Get up to date on the dietary management of dyslipidemias
• Assess the psychological and physiological aspects involved in eating disorders in young children
• Identify the appropriate nutritional therapy for pediatric patients with chronic pulmonary pathology 
• To identify exclusion foods in the diets of children with celiac disease
• Explain the dietary management of the child with nephropathy
• Reflect on the relationship between constipation and infant nutrition 
• Manage diabetic children's diet
  
  

Take advantage of the opportunity and take the step to get up to date on the latest developments in Clinical Nutrition for Nursing"