Through this 100% online Advanced master’s degree in Clinical Nutrition, you will acquire the essential skills to evaluate, diagnose and design personalized nutritional treatment plans”

Clinical Nutrition is a fundamental field in the promotion of health and the treatment of various diseases. In fact, by providing personalized care, which is tailored to the specific needs of each individual, it helps to prevent and control conditions such as diabetes, obesity, cardiovascular diseases and cancer, among others.

In this context, TECH has implemented this Advanced master’s degree, a solid specialization in the latest trends and advances in Human Nutrition, both in the field of health and in pathological situations. Therefore, the program will update the nutritionist's knowledge in aspects such as Genomic and Precision Nutrition, understanding the relationship between genetics and individual response to Nutrition, as well as its application in clinical practice to promote health and prevent diseases.

Likewise, work strategies based on the integral approach to the patient will be promoted, considering not only the symptomatology of the pathology in question, but also the interaction with the Human Microbiota. In fact, the understanding of the latter will be deepened, given its growing importance in health, as well as its involvement in non-digestive and autoimmune pathologies and in the regulation of the immune system. 

Finally, the most common syndromes and symptoms related to nutritional problems will be examined, preparing professionals for an effective management of daily nutrition and the promotion of healthy habits. Ultimately, it is a complete and updated vision of Clinical Nutrition, equipping graduates with advanced and innovative knowledge to address the nutritional needs of patients in a comprehensive and effective manner.

Therefore, this 100% online Advanced Master's Degree will provide students with the facility of being able to study it comfortably, anywhere and at any time, based on the revolutionary Relearning methodology, a pioneer in TECH. They will also have access to a group of unique Masterclasses, designed by experts of wide international recognition for their research career in Clinical Nutrition, Genomics and Human Microbiota.  

TECH brings you an exclusive set of Masterclasses, taught by Guest Directors with high specialization and international renown in fields such as Nutrition and Intestinal Microbiota”

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

• The development of case studies presented by experts in Clinical Nutrition
• The graphic, schematic, and practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice
• Practical exercises where self-assessment can be used to improve learning. 
• Special emphasis on innovative methodologies in Clinical Nutrition
• 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

With a comprehensive approach, which considers both diet and other relevant factors, you will be updated in Clinical Nutrition, a powerful tool to improve the health and wellbeing of people at all stages of their lives”

It includes in its teaching staff professionals belonging to the field of Clinical Nutrition, who pour into 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 an immersive learning experience designed to prepare for real-life situations.

This program is designed around Problem-Based Learning, whereby the student 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.

You will deepen in human population genetics and in Genomic and Precision Nutrition, obtaining the necessary tools for its application in your daily clinical practice. What are you waiting for to enroll?

You will analyze new concepts and trends in the Human Microbiota, highlighting its importance in various non-digestive pathologies and its relationship with the dysregulation of the immune system. Enroll now!

This Advanced master’s degree in Clinical Nutrition will cover a wide range of content, designed to provide nutritionists with an in-depth and up-to-date understanding of the relationship between food and health. Yes, topics ranging from nutritional assessment and the design of personalized treatment plans to the application of Genomic and Precision Nutrition in clinical practice will be covered. In addition, advanced concepts related to gut Microbiota, individual response to diet and common nutritional syndromes will be explored.

Do you want to update your knowledge in Clinical Nutrition? With this program you will gain knowledge in human genetics, sports nutrition, and psychological and sociocultural aspects of nutrition”

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, Chemical, and 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 the Circadian System. Timing is the Key
2.7. Update on Nutritional Objectives and Recommended Intakes
2.8. New Evidence on the Mediterranean Diet

Module 3. Nutrigenetics I

3.1. Nutrigenetics Authorities and Organizations

3.1.1. NUGO
3.1.2. ISNN
3.1.3. Evaluation Committees

3.2. GWAS I Studies

3.2.1. Population Genetics - Design and Use
3.2.2. Hardy-Weinberg Law
3.2.3. Linkage Imbalance

3.3. GWAS II

3.3.1. Allelic and Genotypic Frequencies
3.3.2. Gene-Disease Association Studies
3.3.3. Association Models ( Dominant, Recessive, Co-dominant)
3.3.4. Genetic Scores

3.4. The Discovery of Nutrition-Related SNPs

3.4.1. Key Studies-Design
3.4.2. Main Results

3.5. The Discovery of SNPs Associated with Nutrition-Related Diseases (Diet-Depended)

3.5.1. Cardiovascular Diseases.
3.5.2. Diabetes Mellitus Type II
3.5.3. Metabolic Syndrome

3.6. Main Obesity-Related GWAS

3.6.1. Strengths and Weaknesses
3.6.2. The FTO Example

3.7. Circadian Control of Intake

3.7.1. Gut-Brain Axis
3.7.2. Molecular and Neurological Basis of the Brain-Gut Connection

3.8. Chronobiology and Nutrition

3.8.1. Central Clock
3.8.2. Peripheral Clocks
3.8.3. Circadian Rhythm Hormones
3.8.4. Intake Control (Leptin and Ghrelin)

3.9. SNPs Related to Circadian Rhythms

3.9.1.  Regulatory Mechanisms of Satiety
3.9.2. Hormones and Intake Control
3.9.3. Possible Pathways Involved

Module 4. Nutrigenetics II Key Polymorphisms

4.1. Obesity-Related SNPs

4.1.1. The Tale of the Obese Monkey
4.1.2. Appetite Hormones
4.1.3. Thermogenesis

4.2. Vitamin-Related SNPs

4.2.1. Vitamin D
4.2.2. B Complex Vitamins
4.2.3. Vitamin E

4.3. Exercise-Related SNPs

4.3.1. Strength vs. Competition
4.3.2. Sports Performance
4.3.3. Injury Prevention/Recovery

4.4. Oxidative Stress/Detoxification-related SNPs

4.4.1. Genes Encoding Enzymes
4.4.2. Anti-Inflammatory Processes
4.4.3. Phase I+II of Detoxification

4.5. SNP related to Addictions

4.5.1. Caffeine
4.5.2. Alcohol
4.5.3. Salt

4.7. SNP Related to Flavor

4.7.1. Sweet Taste
4.7.2. Salty Taste
4.7.3. Bitter Taste
4.7.4. Acid Taste

4.8. SNP vs. Allergies vs. Intolerances

4.8.1. Lactose
4.8.2. Gluten
4.8.3. Fructose

4.9. PESA Study

Module 5. Nutrigenetics III

5.1. SNPs Predisposing to Complex Nutrition-Related Diseases -- Genetic Risk Scores (GRS)
5.2. Type II Diabetes
5.3. Hypertension
5.4. Arteriosclerosis
5.5. Hyperlipidemia
5.6. Cancer
5.7. The Exposome Concept
5.8. Metabolic Flexibility Concept
5.9. Current Studies-Challenges for the Future

Module 6. Nutrigenomics

6.1. Differences and Similarities with Nutrigenetics
6.2. Bioactive Components of Diet on Gene Expression
6.3. The Effect of Micro and Macronutrients on Gene Expression
6.4. The Effect of Dietary Patterns on Gene Expression

6.4.1. The Mediterranean Diet Example

6.5. Main Studies in Gene Expression
6.6. Genes Related to Inflammation
6.7. Genes Related to Insulin Sensitivity
6.8. Genes related to Lipid Metabolism and Adipose Tissue Differentiation
6.9. Genes Related to Arteriosclerosis
6.10. Genes Related to the Myosceletal System

Module 7. Metabolomics-Proteomics

7.1. Proteomics

7.1.1. Principles of Proteomics
7.1.2. The Flow of Proteomics Analysis

7.2. Metabolomics

7.2.1. Principles of Metabolomics
7.2.2. Targeted Metabolomics
7.2.3. Non-Targeted Metabolomics

7.3. The Microbiome/Microbiota

7.3.1. Microbiome Data
7.3.2. Human Microbiota Composition
7.3.3. Enterotypes and Diet

7.4. Main Metabolomic Profiles

7.4.1. Application to Disease Diagnosis
7.4.2. Microbiota and Metabolic Syndrome
7.4.3. Microbiota and Cardiovascular Diseases Effect of the Oral and Intestinal Microbiota

7.5. Microbiota and Neurodegenerative Diseases

7.5.1. Alzheimer’s Disease
7.5.2. Parkinson's Disease
7.5.3. ALS

7.6. Microbiota and Neuropsychiatric Diseases

7.6.1. Schizophrenia
7.6.2. Anxiety, Depression, Autism

7.7. Microbiota and Obesity

7.7.1. Enterotypes
7.7.2. Current Studies and State of Knowledge

Module 8. Epigenetics

8.1. History of Epigenetics. The Way I Feed Myself, a Legacy for my Grandchildren
8.2. Epigenetics vs. Epigenomics
8.3. Methylation

8.3.1. Examples of Folate and Choline, Genistein
8.3.2. Examples of Zinc, Selenium, Vitamin A, Protein Restriction

8.4. Histone Modification

8.4.1. Examples of Butyrate, Isothiocyanates, Folate and Choline
8.4.2. Examples of Retinoic Acid, Protein Restriction

8.5. MicroRNA

8.5.1. Biogenesis of MicroRNAs in Humans
8.5.2. Mechanisms of Action-Regulating Processes

8.6. Nutrimiromics

8.6.1. Diet-Modulated MicroRNAs
8.6.2. MicroRNAs involved in Metabolism

8.7. Role of MicroRNAs in Diseases

8.7.1. MicroRNA in Tumorogenesis
8.7.2. MicroRNAs in Obesity, Diabetes and Cardiovascular Diseases

8.8. Gene Variants that Generate or Destroy Binding Sites for MicroRNAs

8.8.1. Main Studies
8.8.2. Results in Human Diseases

8.9. MicroRNA Detection and Purification Methods

8.9.1. Circulating MicroRNAs
8.9.2. Basic Methods Used

Module 9. Laboratory Techniques for Nutritional Genomics

9.1. Molecular Biology Laboratory

9.1.1. Basic Instructions
9.1.2. Basic Material
9.1.3. Accreditations Required in the U.S.

9.2. DNA Extraction

9.2.1. From Saliva
9.2.2. From Blood
9.2.3. From Other Fabrics

9.3. Real-Time PCR

9.3.1. Introduction - History of the Method
9.3.2. Basic Protocols Used
9.3.3. Most Used Equipment

9.4. Sequencing

9.4.1. Introduction - History of the Method
9.4.2. Basic Protocols Used
9.4.3. Most Used Equipment

9.5. High-throughput

9.5.1. Introduction - History of the Method
9.5.2. Examples of Human Studies

9.6. Gene Expression - Genomics - Transcriptomics

9.6.1. Introduction - History of the Method
9.6.2. Microarrays
9.6.3. Microfluidic Cards
9.6.4. Examples of Human Studies

9.7. Omics Technologies and their Biomarkers

9.7.1. Epigenomics
9.7.2. Proteomics
9.7.3. Metabolomics
9.7.4. Metagenomics

9.8. Bioinformatics Analysis

9.8.1. Pre- and Post-Informatics Bioinformatics Programs and Tools
9.8.2. GO Terms, Clustering of DNA Microarras Data
9.8.3. Functional Enrichment, GEPAS, Babelomics

Module 10. The Relationship between Intolerances/Allergies and the Microbiota

10.1. Microbiota changes in Patients on Food Exclusion Diets

10.1.1. Eosinophilic Esophagitis (EoE)

10.2. Changes in the Microbiota in Patients with Food Exclusion Diets: Intolerance to Dairy Products (Lactose, Milk Proteins: Caseins, Albumins, Others)

10.2.1. Lactose Intolerance
10.2.2. Intolerant to Milk Proteins: Caseins, Albumins, etc.
10.2.3. People Allergic to Milk

10.3. Alteration and Recovery of the Intestinal Microbiota in Patients with Gluten Intolerance and Celiac Disease

10.3.1. Alteration of the Intestinal Microbiota in Patients with Gluten Intolerance
10.3.2. Alteration of the Intestinal Microbiota in Celiac Patients
10.3.3. Role of Probiotics and Prebiotics in the Recovery of the Microbiota in Gluten Intolerant and Celiacs

10.4. Microbiota and Biogenic Amines
10.5. Current Lines of Research

Module 11. Nutrition in Overweight, Obesity and their Comorbidities

11.1. Pathophysiology of Obesity

11.1.1. Precision Diagnosis
11.1.2. Analysis of Underlying Causes

11.2. Phenotypic Diagnosis

11.2.1. Body Composition and Calorimetry and Impact on Personalized Treatment

11.3. Treatment Target and Hypocaloric Diet Models
11.4. Prescription of Physical Exercise in Overweight and Obesity
11.5. Psychology Associated with Weight Loss Nutrition: Psychonutrition
11.6. Comorbidities Associated with Obesity

11.6.1. Nutritional Management in Metabolic Syndrome
11.6.2. Insulin Resistance
11.6.3. Type 2 Diabetes and Diabesity

11.7. Cardiovascular Risk and Nutritional Adaptations in Hypertension, Dyslipidemias and Atherosclerosis
11.8. Digestive Pathologies Associated with Obesity and Dysbiosis
11.9. Pharmacological Treatment in Obesity and Drug-Nutrient Interactions and Adaptation of the Nutritional Plan
11.10. Bariatric and Endoscopic Surgery

11.10.1. Nutritional Adaptations

Module 12. Nutrition in Digestive Tract Pathologies

12.1. Nutrition in Oral Disorders

12.1.1. Taste
12.1.2. Salivation
12.1.3. Mucositis

12.2. Nutrition in Esophagogastric Disorders

12.2.1. Gastroesophageal Reflux
12.2.2. Gastric Ulcers
12.2.3. Dysphagia

12.3. Nutrition in Post-Surgical Syndromes

12.3.1. Gastric Surgery
12.3.2. Small Intestine

12.4. Nutrition in Bowel Function Disorders

12.4.1. Constipation
12.4.2. Diarrhea

12.5. Nutrition in Malabsorption Syndromes
12.6. Nutrition in Colonic Pathology

12.6.1. Irritable Bowel
12.6.2. Diverticulosis

12.7. Nutrition in Inflammatory Bowel Disease (IBD)
12.8. Most Frequent Food Allergies and Intolerances with Gastrointestinal Effects
12.9. Nutrition in Liver Diseases

12.9.1. Portal Hypertension
12.9.2. Hepatic Encephalopathy
12.9.3. Liver Transplant

12.10. Nutrition in Biliary Diseases. Biliary Lithiasis
12.11. Nutrition in Pancreatic Diseases

12.11.1. Acute Pancreatitis
12.11.2. Chronic Pancreatitis

Module 13. Nutrition in Endocrine-Metabolic Diseases

13.1. Dyslipidemia and Arteriosclerosis
13.2. Diabetes Mellitus
13.3. Hypertension and Cardiovascular Disease
13.4. Obesity

13.4.1. Etiology. Nutrigenetics and Nutrigenomics
13.4.2. Pathophysiology of Obesity
13.4.3. Diagnosis of the Disease and its Comorbidities
13.4.4. Multidisciplinary Team in Obesity Treatment
13.4.5. Dietary Treatment. Therapeutic Possibilities
13.4.6. Pharmacological Treatment. New Drugs
13.4.7. Psychological Treatment

13.4.7.1. Intervention Models
13.4.7.2. Treatment of Associated Eating Disorders

13.4.8. Surgical Treatments

13.4.8.1. Indications
13.4.8.2. Techniques
13.4.8.3. Complications
13.4.8.4. Dietary Management
13.4.8.5. Metabolic Surgery

13.4.9. Endoscopic Treatments

13.4.9.1. Indications
13.4.9.2. Techniques
13.4.9.3. Complications
13.4.9.4. Patient Dietary Management

13.4.10. Physical Activity in Obesity

13.4.10.1. Assessment of the Patient's Functional Capacity and Activity
13.4.10.2. Activity-based Prevention Strategies
13.4.10.3. Intervention in the Treatment of the Disease and Associated Pathologies

13.4.11. Update on Diet and Obesity Studies
13.4.12. International Intervention Strategies for Obesity Control and Prevention

Module 14. Nutrition in Nervous System Pathologies

14.1. Nutrition in the Prevention of Cognitive Impairment, Dementia and Alzheimer's Disease
14.2. Nutrition and Psychoaffective Pathologies

14.2.1. Depression
14.2.2. Bipolar Disorder

14.3. Pathologies with Altered Eating Behavior

14.3.1. Schizophrenia
14.3.2. Borderline Personality Disorder

14.4. Eating Disorders

14.4.1. Anorexia
14.4.2. Bulimia
14.4.3. BED

14.5. Nutrition in Degenerative Pathologies

14.5.1. Multiple Sclerosis
14.5.2. Amyotrophic Lateral Sclerosis
14.5.3. Muscular Dystrophies

14.6. Nutrition in Pathologies with Uncontrolled Movement

14.6.1. Parkinson's Disease
14.6.2. Huntington's Disease

14.7. Nutrition in Epilepsy
14.8. Nutrition in Neuralgias

14.8.1. Chronic Pain

14.9. Nutrition in Severe Neurological Injuries
14.10. Toxics, Bioactive Compounds, Intestinal Microbiota and their Relationship to Nervous System Diseases

Module 15. Nutrition in Kidney Diseases

15.1. Glomerular Disorders and Tubulopathies
15.2. Predialysis Chronic Renal Failure
15.3. Chronic Renal Insufficiency and Dialysis
15.4. Gout and Hyperuricemia

Module 16. Nutrition in Special Situations

16.1. Nutrition in Metabolic Stress Situations

16.1.1. Sepsis
16.1.2. Polytrauma
16.1.3. Burns
16.1.4. Transplant Recipient

16.2. Oncology Patient Nutrition

16.2.1. Surgical Treatment
16.2.2. Chemotherapy Treatment
16.2.3. Radiotherapy Treatment
16.2.4. Bone Marrow Transplant

16.3. Immune Diseases

16.3.1. Acquired Immunodeficiency Syndrome

Module 17. Clinical Nutrition and Hospital Dietetics

17.1. Management of Hospital Nutrition Units

17.1.1. Nutrition in the Hospital Setting
17.1.2. Food Safety in Hospitals
17.1.3. Hospital Kitchen Organization
17.1.4. Planning and Managing Hospital Diets. Dietary Code

17.2. Hospital Basal Diets

17.2.1. Basal Diet in Adults
17.2.2. Pediatric Basal Diet
17.2.3. Ovo-Lacto-Vegetarian and Vegan Diet
17.2.4. Diet Adapted to Cultural

17.3. Therapeutic Hospital Diets

17.3.1. Unification of Diets and Personalized Menus

17.4. Bi-Directional Drug-Nutrient Interaction

Module 18. Artificial Nutrition in Adults

18.1. Enteral Nutrition
18.2. Parenteral Nutrition
18.3. Artificial Nutrition at Home
18.4. Adapted Oral Nutrition

Module 19. Physiology of Infant Nutrition

19.1. Influence of Nutrition on Growth and Development
19.2. Nutritional Requirements in the Different Periods of Childhood
19.3. Nutritional Assessment in Children
19.4. Physical Activity Evaluation and Recommendations
19.5. Nutrition During Pregnancy and its Impact on the New-born
19.6. Current Trends in the Premature New-Born Nutrition
19.7. Nutrition in Lactating Women and its Impact on the Infant
19.8. Nutrition of New-Borns with Intrauterine Growth Delay
19.9. Breastfeeding

19.9.1. Human Milk as a Functional Food
19.9.2. Process of Milk Synthesis and Secretion
19.9.3. Reasons for it to be Encouraged

19.10. Human Milk Banks

19.10.1. Milk Bank Operation and Indications

19.11. Concept and Characteristics of the Formulas Used in Infant Feeding
19.12. The Move to a Diversified Diet. Complementary Feeding During the First Year of Life
19.13. Feeding 1–3-Year-Old Children
19.14. Feeding During the Stable Growth Phase. Schoolchild Nutrition
19.15. Adolescent Nutrition. Nutritional Risk Factors
19.16. Child and Adolescent Athlete Nutrition
19.17. Other Dietary Patterns for Children and Adolescents. Cultural,  Social, and Religious Influences on Childhood Nutrition
19.18. Prevention of Childhood Nutritional Diseases. Objectives and Guidelines

Module 20. Artificial Nutrition in Pediatrics

20.1. Concept of Nutritional Therapy in Pediatrics

20.1.1. Evaluation of Patients in Need of Nutritional Support
20.1.2. Indications

20.2. General Information about Enteral and Parenteral Nutrition

20.2.1. Enteral Pediatric Nutrition
20.2.2. Parenteral Pediatric Nutrition

20.3. Dietary Products Used for Sick Children or Children with Special Needs
20.4. Implementing and Monitoring Patients with Nutritional Support

20.4.1. Critical Patients
20.4.2. Patients with Neurological Pathologies

20.5. Artificial Nutrition at Home
20.6. Nutritional Supplements to Support the Conventional Diet
20.7. Probiotics and Prebiotics in Infant Feeding

Module 21. Infant Malnutrition

21.1. Childhood Malnutrition and Undernutrition

21.1.1. Psychosocial Aspects
21.1.2. Pediatric Assessment
21.1.3. Treatment and Monitoring

21.2. Nutritional Anemias

21.2.1. Other Nutritional Anemias in Childhood

21.3. Vitamin and Trace Element Deficiencies

21.3.1. Vitamins
21.3.2. Trace Elements
21.3.3. Detection and Treatment

21.4. Fats in Infant Diets

21.4.1. Essential Fatty Acids

21.5. Childhood Obesity

21.5.1. Prevention
21.5.2. Impact of Childhood Obesity
21.5.3. Nutritional Treatment

Module 22. Childhood Nutrition and Pathologies

22.1. Nutrition of Children with Oral Pathologies

22.1.1. Major Childhood oral pathologies
22.1.2. Repercussions of These Alterations on the Child’s Nutrition
22.1.3. Mechanisms to Avoid Related Malnutrition

22.2. Nutrition of Infants and Children with Gastroesophageal Reflux

22.2.1. Repercussions of These Alterations on the Child’s Nutrition
22.2.2. Mechanisms to Avoid Related Malnutrition

22.3. Nutrition in Acute Diarrhea Situation

22.3.1. Repercussions of These Alterations on the Child’s Nutrition
22.3.2. Mechanisms to Avoid Related Malnutrition

22.4. Nutrition in Children with Celiac Disease

22.4.1. Repercussions of These Alterations on the Child’s Nutrition
22.4.2. Mechanisms to Avoid Related Malnutrition

22.5. Nutrition of the Child with Inflammatory Bowel Disease

22.5.1. Repercussions of These Alterations on the Child’s Nutrition
22.5.2. Mechanisms to Avoid Related Malnutrition

22.6. Nutrition in the Child with Malabsorptive/Digestive Syndrome

22.6.1. Repercussions of These Alterations on the Child’s Nutrition
22.6.2. Mechanisms to Avoid Related Malnutrition

22.7. Nutrition in Children with Constipation

22.7.1. Nutritional Mechanisms to Prevent Constipation
22.7.2. Nutritional Approaches for Treating Constipation

22.8. Nutrition in Children with Liver Disease

22.8.1. Repercussions of These Alterations on the Child’s Nutrition
22.8.2. Mechanisms to Avoid Related Malnutrition
22.8.3. Special Diets

Module 23. Childhood Nutrition and Pathologies

23.1. Feeding Difficulties and Disorders in Children

23.1.1. Physiological Aspects
23.1.2. Psychological Aspects

23.2. Eating Disorders

23.2.1. Anorexia
23.2.2. Bulimia
23.2.3. Others

23.3. Inborn Errors of Metabolism

23.3.1. Principles for Dietary Treatment

23.4. Nutrition in Dyslipidemia

23.4.1. Nutritional Mechanisms to Prevent Dyslipidemias
23.4.2. Nutritional Mechanisms to Treat Dyslipidemias

23.5. Nutrition in the Diabetic Child

23.5.1. Repercussions of Diabetes in the Nutrition of the Child
23.5.2. Mechanisms to Avoid Related Malnutrition

23.6. Nutrition in Autistic Children

23.6.1. Repercussions of These Alterations on the Child’s Nutrition
23.6.2. Mechanisms to Avoid Related Malnutrition

23.7. Nutrition in Children with Cancer

23.7.1. Repercussions of Disease and Treatments in the Child’s Nutrition
23.7.2. Mechanisms to Avoid Related Malnutrition

23.8. Nutrition in Children with Chronic Pulmonary Pathology

23.8.1. Repercussions of These Alterations on the Child’s Nutrition
23.8.2. Mechanisms to Avoid Related Malnutrition

23.9. Nutrition in Children with Nephropathy

23.9.1. Repercussions of These Alterations on the Child’s Nutrition
23.9.2. Mechanisms to Avoid Related Malnutrition
23.9.3. Special Diets

23.10. Nutrition of the Child with Food Allergy and/or Intolerance

23.10.1. Special Diets

23.11. Childhood Nutrition and Bone Pathology

23.11.1. Mechanisms for Good Bone Health in Childhood

Module 24. Sports Nutrition

24.1. Physiology of Exercise
24.2. Physiological Adaptation to Different Types of Exercise
24.3. Metabolic Adaptation to Exercise. Regulation and Control
24.4. Assessing Athletes' Energy Needs and Nutritional Status
24.5. Assessing Athletes’ Physical Ability
24.6. Nutrition in the Different Phases of Sports Practice

24.6.1. Pre-Competition
24.6.2. During
24.6.3. Post-Competition

24.7. Hydration

24.7.1. Regulation and Needs
24.7.2. Types of Beverages
24.8. Dietary Planning Adapted to Different Sports

24.9. Nutrition in Sports Injury Recovery
24.10. Psychological Disorders Related to Practicing Sport

24.10.1. Eating Disorders: Vigorexia, Orthorexia, Anorexia
24.10.2. Fatigue Caused by Overtraining
24.10.3. The Female Athlete Triad

24.11. The Role of the Coach in Sports Performance

Module 25. Assessment of Nutritional Status and Calculation of Personalized Nutritional Plans, Recommendations and Monitoring

25.1. Medical History and Background

25.1.1. Individual Variables Affecting Nutritional Plan Response.

25.2. Anthropometry and Body Composition
25.3. Assessment of Eating Habits

25.3.1 Nutritional Assessment of Food Consumption

25.4. Interdisciplinary Team and Therapeutic Circuits
25.5. Calculation of Energy Intake
25.6. Calculation of Recommended Macro- and Micronutrient Intakes
25.7. Quantity and Frequency of Food Consumption Recommendations

25.7.1 Feeding Models
25.7.2 Planning
25.7.3 Distribution of Daily Feedings

25.8. Diet Planning Models

25.8.1. Weekly Menus
25.8.2. Daily Intake
25.8.3. Methodology by Food Exchanges

25.9. Hospital Nutrition

25.9.1. Dietary Models
25.9.2. Decision Algorithms

25.10. Educational

25.10.1. Psychological Aspects
25.10.2. Maintenance of Feeding Habits
25.10.3. Discharge Recommendations

Module 26. Nutritional Consultation

26.1. How to Carry Out a Nutritional Consultation

26.1.1. Analysis of the Market and Competition
26.1.2. Clients
26.1.3. Marketing. Social Networks

26.2. Psychology and Nutrition

26.2.1. Psychosocial Factors Affecting Eating Behavior
26.2.2. Interview Techniques
26.2.3. Dietary Advice.
26.2.4. Stress Control
26.2.5. Child and Adult Nutrition Education

Module 27. Probiotics, Prebiotics, Microbiota, and Health

27.1. Probiotics
27.2. Prebiotics
27.3. Clinical Applications of Probiotics and Prebiotics in Gastroenterology
27.4. Clinical Applications of Endocrinology and Cardiovascular Disorders
27.5. Clinical Applications of Probiotics and Prebiotics in Urology
27.6. Clinical Applications of Probiotics and Prebiotics in Gynecology
27.7. Clinical Applications of Probiotics and Prebiotics in Immunology
27.8. Clinical Applications of Probiotics and Prebiotics in Nutritional Diseases
27.9. Clinical Applications of Probiotics and Prebiotics in Neurological Diseases
27.10. Clinical Applications of Probiotics and Prebiotics in Critically Ill Patients
27.11. Dairy Products as a Natural Source of Probiotics and Prebiotics

Module 28. Nutrition for Health, Equity and Sustainability

28.1. Sustainable Nutrition, Food Variables Influencing the Ecological Footprint.

28.1.1. Carbon Footprint
28.1.2. Water Footprint

28.2. Food Waste as an Individual Problem and as a Problem Associated with the Food Industry
28.3. Biodiversity Loss at Different Levels and its Impact on Human Health: Microbiota
28.4. Toxics and Xenobiotics in Food and their Effects on Health
28.5. Current Food Legislation

28.5.1. Labeling, Additives and Regulatory Proposals in Marketing and Advertising

28.6. Nutrition and Endocrine Disruptors
28.7. The Global Obesity and Malnutrition Epidemic, Associated with Inequity:"A Planet of Fat and Hungry People".
28.8. Feeding in Childhood and Youth and Habits Acquisition in Adulthood

28.8.1. Ultraprocessed Foods and Beverages other than Water: A Population Problem

28.9. Food Industry, Marketing, Advertising, Social Networks and their Influence on Food Choice
28.10. Healthy, Sustainable and Non-Toxic Food Recommendations: Policy

The teaching materials of this program, elaborated by these specialists, have contents that are completely applicable to your professional experiences"