For any nurse, mastering the latest developments in nutrition and dietetics is essential. For this reason, TECH will give you the keys to achieve it through a 100% online program

Advances in medicine, as well as the emergence of new pathologies such as allergies and food intolerances, have forced dieticians to develop food plans that are increasingly adapted to the nutritional needs of patients. In this way, and according to each clinical case, it is possible to design personalized diets that are highly beneficial for the health of these people, exponentially influencing their clinical improvement. 

This field also includes the nursing sector, since its specialists work with these patients on a daily basis, which is why they must know in detail the latest scientific evidence related to this field. For this reason, TECH Global University has decided to design this Master's Degree in Diet Therapy for Nursing, a program developed over 12 months and distributed in 1500 hours in which the graduate will be able to get up to date on everything related to this subject.

This is a program that delves into the importance of good nutrition , in the prevention of disease, as well as in the assessment of nutritional status and the calculation of personalized nutritional plans, their recommendations and how to carry out a correct monitoring. In addition, it also delves into the development of plans according to age and the different dysfunctions and pathologies.

A comprehensive 100% online program that includes hundreds of hours of additional material in different formats (complementary readings, research articles, real clinical cases, dynamic summaries, etc.) so that the specialists can contextualize each section of the syllabus and extensively develop those they consider necessary. In addition, you will have 24-hour access to the Virtual Classroom, so you will be able to combine this academic activity with your working life in the practice without any problem.

You will have access to the Virtual Classroom 24 hours a day, so you will have the possibility to combine this program with your activity in the practice"

This Master's Degree in Diet Therapy for Nursing contains the most complete and up-to-date scientific program on the market. The most important features include:

• Case studies presented by experts in Nutrition and Nursing
• 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
• Its special emphasis on innovative methodologies
• 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

A program that will bring you up to date on the calculation of personalized nutritional plans, their recommendations and the keys to their follow-up”

The program’s teaching staff includes professionals from the sector who contribute their work experience to this educational program, as well as renowned specialists from leading 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 education programmed to learn 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 For this purpose, the student will be assisted by an innovative interactive video system created by renowned and experienced experts.

In less time than you think you will have managed to update your knowledge in nutrition and food education models"

Knowing in detail the latest developments related to the assessment of nutritional status is essential for any nurse, so TECH will give you the best material to stay up to date"

In order to be able to offer a complete program adapted to the academic and professional needs of the current market, TECH has designed this program taking into account the recommendations of the teaching team, who have carried out an exhaustive research task to create a new, comprehensive and dynamic content. In addition, they have also selected hours of the best additional material in different formats, so that the graduate can, on the one hand, contextualize those more complex aspects, and on the other hand, delve into the sections considered most relevant for their professional development.

You will have a specific module dedicated to nutrition in overweight, obesity and its comorbidities, so that you can get up to date on this frequent topic" 

Module 1. Nutrition, Health and Disease Prevention: Current Issues and Recommendations for the General Population 

1.1. Feeding Habits in the Current Population and Health Risks
1.2. Mediterranean and Sustainable Diet

1.2.1. Recommended Dietary Pattern 

1.3. Comparison of Dietary Patterns or "Diets" 
1.4. Nutrition in Vegetarians 
1.5. Childhood and Adolescence 

1.5.1. Nutrition, Growth and Development 

1.6. Adults 

1.6.1. Nutrition for the Improvement of Quality of Life 
1.6.2. Prevention 
1.6.3. Treatment of disease 

1.7. Pregnancy and Lactation Recommendations 
1.8. Recommendations in Menopause 
1.9. Advanced Age 

1.9.1. Nutrition in Aging 
1.9.2. Changes in Body Composition 
1.9.3. Abnormalities 
1.9.4. Malnutrition 

1.10. Nutrition in Athletes

Module 2. Assessment of Nutritional Status and Calculation of Personalized Nutritional Plans, Recommendations and Monitoring 

2.1. Medical History and Background 

2.1.1. Individual Variables Affecting Nutritional Plan Response

2.2. Anthropometry and Body Composition
2.3. Assessment of Eating Habits 

2.3.1. Nutritional Assessment of Food Consumption

2.4. Interdisciplinary Team and Therapeutic Circuits 
2.5. Calculation of Energy Intake 
2.6. Calculation of Recommended Macro- and Micronutrient Intakes 
2.7. Quantity and Frequency of Food Consumption Recommendations 

2.7.1. Dietary Patterns 
2.7.2. Planning 
2.7.3. Distribution of Daily Feedings 

2.8. Diet Planning Models 

2.8.1. Weekly Menus 
2.8.2. Daily Intake 
2.8.3. Methodology by Food Exchanges 

2.9. Hospital Nutrition 

2.9.1. Dietary Models 
2.9.2. Decision Algorithms 

2.10. Educational 

2.10.1. Psychological Aspects 
2.10.2. Maintenance of Feeding Habits 
2.10.3. Discharge Recommendations

Module 3. Nutrition in Overweight, Obesity and their Comorbidities 

3.1. Pathophysiology of Obesity 

3.1.1. Precision Diagnosis 
3.1.2. Analysis of Underlying Causes 

3.2. Phenotypic Diagnosis 

3.2.1. Body Composition and Calorimetry and Impact on Personalized Treatment 

3.3. Treatment Target and Hypocaloric Diet Models 
3.4. Prescription of Physical Exercise in Overweight and Obesity 
3.5. Psychology Associated with Slimming Nutrition: Psychonutrition 
3.6. Comorbidities Associated with Obesity 

3.6.1. Nutritional Management in Metabolic Syndrome 
3.6.2. Insulin Resistance 
3.6.3. Type 2 Diabetes and Diabesity 

3.7. Cardiovascular Risk and Nutritional Adaptations in Hypertension, Dyslipidemias and Atherosclerosis 
3.8. Digestive Pathologies Associated with Obesity and Dysbiosis 
3.9. Pharmacological Treatment in Obesity and Drug-Nutrient Interactions and Adaptation of the Nutritional Plan 
3.10. Bariatric and Endoscopic Surgery 

3.10.1. Nutritional Adaptations 

Module 4. Nutrition in Childhood and Adolescence 

4.1. Causes and Interrelated Factors of Childhood Obesity 

4.1.1. Obesogenic Environment in Childhood 
4.1.2. Assessment of Individual, Family and Socioeconomic Problems 

4.2. Risks of Childhood Obesity 

4.2.1. Prevention and Adapted Diet Therapy 
4.2.2. Physical Activity and Physical Exercise 

4.3. Nutritional Education 

4.3.1. Nutritional Recommendations 
4.3.2. Personalized Calculation of Plans for the Treatment of Childhood and Adolescent Obesity 

4.4. Dietary Patterns and Food Recommendations 

4.4.1. Consultation Tools 

4.5. Genetic Alterations and Predisposition to Obesity in Children and Adults 
4.6. Prevention and Management of Other Eating Disorders in Children and Adolescents 
4.7. Psychological Aspects of Childhood Obesity in Nutritional Consultation 
4.8. Nutrition in Special Situations: Celiac Disease Food Allergy
4.9. Nutrition in Special Situations: Diabetes and Dyslipemia 
4.10. Nutrition and Growth Disorders 

4.10.1. Nutrition in Later Stages of the Preterm or SGA Patient 

Module 5. Nutrition in Dysfunctions and Pathologies along the Digestive Tract 

5.1. Digestive History, and Assessment of Variables, Symptomatology and Previous Eating Habits
5.2. Mouth: Nutrition in Mucositis, Xerophthalmia, Dysphagia, and Oral Dysbiosis 
5.3. Esophagus: Nutrition in Gastroesophageal Reflux Disease and Barret's Esophagus 
5.4. Stomach: Nutrition in Gastritis, Hiatus Hernia, Dyspepsia, Helicobacter Pylori Infection 
5.5. Constipation and Symptomatology 

5.5.1. Associated Pathologies 

5.6. Acute and Chronic Diarrhea 
5.7. Inflammatory Bowel Diseases 
5.8. Differentiation between Malabsorption, Intolerances and Allergies 

5.8.1. Enzyme Deficiency and Immune System 
5.8.2. Diet Low in Histamine and DAO Deficiency 

5.9. Dysbiosis, Bacterial Overgrowth and Nutrient Malabsorption 
5.10. Celiac Disease and Non-Celiac Gluten Sensitivity (NCGS) 

Module 6. Nutrition in Renal, Hepatic and Pancreatic Diseases 

6.1. Nutrients

6.1.1. Enzymatic Activity, Metabolism, Filtration and Diuresis 

6.2. Habits, Risks, Previous and Causative Comorbidities, and Assessment of Feeding Habits 
6.3. Nutrition in CKD: Predialysis 
6.4. Nutrition in CKD: Dialysis: Renal Transplantation 
6.5. Diabetic Nephropathy 
6.6. Renal Lithiasis 
6.7. Pancreatic Insufficiency 
6.8. Non-Alcoholic Hepatic Steatosis, Fibrosis, Hepatic Cirrhosis and Vesicular Lithiasis 
6.9. Modulation of the Intestinal Microbiota in Renal, Pancreatic and Hepatic Pathology 
6.10. Psychological Aspects and Planning of Objectives and Consultations 

Module 7. Nutrition in Endocrine-Metabolic and Autoimmune Pathologies 

7.1. Type 1 Diabetes 

7.1.1. Nutrition in Insulin-Dependent Patients 

7.2. Insulin Resistance and Type 2 Diabetes 
7.3. Nutrition in Thyroid Disorders 

7.3.1. Hypothyroidism 
7.3.2. Hyperthyroidism 

7.4. Nutrition and Circadian Rhythms: Chronobiology 
7.5. Nutrition in the Physiological Menstrual Cycle and its Alterations 

7.5.1. Amenorrea 
7.5.2. Polycystic Ovary Syndrome 
7.5.3. Endometriosis 

7.6. Nutrition in Autoimmune Pathology 

7.6.1. Rheumatoid Arthritis
7.6.2. Psoriasis 
7.6.3. Lupus 

7.7. Muscle 

7.7.1. Sarcopenia 

7.8. Bone Health 

7.8.1. Osteopenia 
7.8.2. Osteoporosis 

7.9. Nutrition in Pulmonary Pathologies 

7.9.1. Cystic fibrosis 
7.9.2. COPD 
7.9.3. Obstructive Sleep Apnea Syndrome (OSAS) 

7.10. Chronic Fatigue, Anemia and Vitamin D Deficiency 

Module 8. Nutrition in Nervous System Pathologies 

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

8.2.1. Depression 
8.2.2. Bipolar Disorder 

8.3. Pathologies with Altered Eating Behavior 

8.3.1. Schizophrenia
8.3.2. Borderline Personality Disorder

8.4. Eating disorder 

8.4.1. Anorexia 
8.4.2. Bulimia 
8.4.3. BED 

8.5. Nutrition in Degenerative Pathologies 

8.5.1. Multiple Sclerosis 
8.5.2. Amyotrophic Lateral Sclerosis 
8.5.3. Muscular Dystrophies 

8.6. Nutrition in Pathologies with Uncontrolled Movement

8.6.1. Parkinson's Disease 
8.6.2. Huntington's Disease 

8.7. Nutrition in Epilepsy 
8.8. Nutrition in Neuralgias 

8.8.1. Chronic Pain 

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

Module 9. Oncology Patient Nutrition 

9.1. Pathophysiology of Cancer 
9.2. Relationship of Cancer with Eating Habits and Potential Carcinogens
9.3. Assessment of Nutritional Status in the Oncologic Patient 
9.4. Nutrient-Antineoplastic Treatment Interaction 

9.4.1. Specific Changes in the Most Frequently Used Antineoplastic Agents 

9.5. Psychological Aspects in the Patient and General Nutritional Recommendations in the Oncology Patient 
9.6. Nutrition in the Appetite and Swallowing Alterations Caused by the Pathology or Treatments 

9.6.1. Anorexia 
9.6.2. Dysgeusia
9.6.3. Dysphagia 
9.6.4. Mucositis 
9.6.5. Xerostomia 

9.7. Nutrition in Digestive Disorders Caused by Pathology or Treatments 

9.7.1. Malabsorption 
9.7.2. Diarrhea 
9.7.3. Dysbiosis 
9.7.4. Constipation 

9.8. Nutrition in Metabolic Alterations Caused by the Pathology: Cachexia 
9.9. Nutrition Before and After Oncological Surgery 

9.9.1. Head and Neck 
9.9.2. Esophageal 
9.9.3. Gastric 
9.9.4. Pancreaticobiliary 
9.9.5. Small and Large Intestine 

9.10. Hospital Nutrition 

9.10.1. Oral 
9.10.2. Enteral 
9.10.3. Parenteral 

Module 10. Nutrition for Health, Equity and Sustainability 

10.1. Sustainable Nutrition, Food Variables Influencing the Ecological Footprint

10.1.1. Carbon Footprint 
10.1.2. Water Footprint 

10.2. Food Waste as an Individual Problem and as a Problem Associated with the Food Industry 
10.3. Biodiversity Loss at Different Levels and its Impact on Human Health: Microbiota 
10.4. Toxics and Xenobiotics in Food and their Effects on Health 
10.5. Current Food Legislation 
10.5.1. Labeling, Additives and Regulatory Proposals in Marketing and Advertising 
10.6. Nutrition and Endocrine Disruptors 
10.7. The Global Obesity and Malnutrition Epidemic, Associated with Inequity: "A Planet of Fat and Hungry People"
10.8. Feeding in Childhood and Youth and Habits Acquisition in Adulthood 

10.8.1. Ultraprocessed Foods and Beverages Other Than Water: A Population Problem 

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

A perfect program for you, adapted to your educational and scheduling needs, with no pressure or on-site classes, because you decide when and from where you want to access”