Thanks to this 100% online Master’s Degree, you will design personalized dietary plans according to the clinical conditions of patients and optimize their long-term quality of life” 

Clinical Nutrition has become central in the therapeutic approach to numerous pathologies. Various studies from the World Health Organization have shown that adequate nutritional intervention can significantly improve prognosis, reduce complications, and shorten hospitalization times. However, in an ever-evolving healthcare environment, professionals need to incorporate the most innovative nutritional strategies into their daily clinical practice to ensure comprehensive, evidence-based care tailored to the specific needs of each patient. 

In this context, TECH has created a pioneering Master’s Degree in Clinical Nutrition. This program comprehensively addresses the clinical aspects of Nutrition, from assessing nutritional status to developing dietary strategies for patients with oncological diseases. Additionally, the syllabus will equip professionals with the most modern techniques for identifying the nutritional needs of each patient. The educational materials will also explore various treatments for managing common conditions ranging from Obesity to Dysphagia. As a result, graduates will acquire advanced clinical skills to perform personalized dietary interventions, adjust meal plans according to the patient’s progress, and apply specialized nutritional support in various settings. 

The program is based on a flexible 100% online format, allowing specialists to plan their schedules individually. All you will need is a device with internet access to enter the Virtual Campus, where you will find a wide range of multimedia resources (such as explanatory videos, interactive summaries, and specialized readings). Moreover, TECH’s innovative Relearning Methodology will ensure that graduates update their knowledge progressively and naturally, without investing long hours in study. 
Additionally, a prestigious International Guest Director will lead 10 high-intensity Masterclasses. 

A renowned International Guest Director will offer 10 rigorous Masterclasses, allowing you to assess the nutritional status of individuals using advanced clinical, anthropometric, and biochemical parameters” 

This 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 practical 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 the self-assessment process can be carried out to improve learning 
• Its special emphasis on innovative methodologies in learning based on clinical practice 
• 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 

Take advantage of all the benefits of TECH's Relearning methodology, which will allow you to organize your study time and pace to suit your schedule”

The program includes a faculty composed of professionals from the field of Clinical Nutrition, who bring their practical experience to the 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 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 design specific diets to optimize the overall well-being of individuals with conditions such as Diabetes, Obesity, or Cardiovascular Diseases"

You will deepen your understanding of the pathophysiological foundations and their relationship with nutritional approaches in both Chronic and Acute Diseases"

The syllabus will provide professionals with a holistic understanding of the fundamentals of Clinical Nutrition. The educational materials will explore the most innovative tools for assessing patients' nutritional needs and accurately diagnosing conditions such as Obesity. Additionally, the syllabus will delve into the design of individualized dietary plans, considering each individual's specific requirements. As a result, graduates will be able to identify nutritional risks early, optimize nutritional support based on the pathology, and actively contribute to the patient’s recovery process. 

You will apply the latest scientific evidence when making clinical decisions related to nutrition and nutritional status” 

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. Genetically Modified Foods 
1.8. Water as a Nutrient 
1.9. Food Safety 

1.9.1. Physical, Chemical, and Microbiological Hazards 

1.10. New Food Labeling 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. Inmunonutrition 

2.3.1. Nutrition-Immunity Interactions 
2.3.2. Antioxidants and Immune Function 

2.4. Physiological Regulation of Eating. 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. Clients 
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. Post-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 

5.9.1. American Medical Association Recommendations 

5.10. Nutrition in Sports Injury Recovery 
5.11. Psychological Disorders Related to Practicing 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 Tract 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 Transplantation 

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
8.5. Dietary and Pharmalogical Treatment
8.6. Psychological and Surgical Treatment
8.7. Physical Activity in Obesity

Module 9. Nutrition in Kidney Diseases 

9.1. Glomerular Disorders and Tubulopathies 
9.2. Predialysis Chronic Renal Failure 
9.3. Chronic Renal Insufficiency 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. Oncology Patient Nutrition  

11.2.1. Surgical Treatment 
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 

Module 12. Nutritional Deficiency Diseases 

12.1. Malnutrition 
12.2. Osteoporosis 

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 Pediatric Nutrition 

14.1. Nutritional Requirements in the Different Periods of Childhood 
14.2. Nutritional Assessment in Children 
14.3. Physical Activity Evaluation and Recommendations 
14.4. Nutrition During Pregnancy and Its Impact on the Newborn 
14.5. Current Trends in the Premature New-Born Nutrition 
14.6. Nutrition in Lactating Women and Its Impact on the Infant 
14.7. Nutrition of Newborns with Intrauterine Growth Delay. Implications on Metabolic Diseases 
14.8. Breastfeeding 
14.9. Human Milk Banks 
14.10. Concept and Characteristics of the Formulas Used in Infant Feeding 
14.11. The Transition to Diversified Feeding. Complementary Feeding During the First Year of Life 
14.12. Feeding 1–3 Year Old Children 
14.13. Feeding During the Stable Growth Phase. Schoolchild Nutrition 
14.14. Adolescent Nutrition. Nutritional Risk Factors 
14.15. Child and Adolescent Athlete Nutrition 
14.16. Other Dietary Patterns for Children and Adolescents. Cultural, Social, and Religious Influences on Infant Nutrition 
14.17. 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 Pediatric Nutrition 

Module 16. Pediatric Malnutrition 

16.1. Pediatric Malnutrition and Undernutrition 

16.1.1. Psychosocial Aspects 
16.1.2. Pediatric Assessment 
16.1.3. Treatment and Follow-up 

16.2. Nutritional Anemias 

16.2.1. Other Nutritional Anemias in Childhood 

16.3. Vitamin and Micronutrient Deficiencies 

16.3.1. Vitamins 
16.3.2. Micronutrients 
16.3.3. Detection and Treatment 

16.4. Fats in Pediatric Nutrition 

16.4.1. Essential Fatty Acids 

16.5. Childhood Obesity 

16.5.1. Prevention 
16.5.2. Impact of Childhood Obesity 
16.5.3. Nutritional Treatment 

Module 17. Nutrition and Pathologies in Childhood 

17.1. Nutrition of Children with Oral Pathologies 
17.2. Nutrition of Infants and Children with Gastroesophageal Reflux
17.3. Nutrition in Acute Diarrhea Situation
17.4. Nutrition in Children with Celiac Disease
17.5. Nutrition of the Child with Inflammatory Bowel Disease
17.6. Nutrition in Children with Digestive Malabsorption Syndrome
17.7. Nutrition in Children with Constipation
17.8. Nutrition in Children with Liver Disease
17.9. Eating Difficulties and Disorders in Children 

17.9.1. Physiological Aspects 
17.9.2. Psychological Aspects 

17.10. Eating Disorders 

17.10.1. Anorexia 
17.10.2. Bulimia 
17.10.3. Others 

17.11. Innate Problems With Metabolism 

17.11.1. Principles for Dietary Treatment 

17.12. Nutrition in Dyslipidemias 
17.13. Nutrition in the Diabetic Child 
17.14. Nutrition in Autistic Children 
17.15. Nutrition in Children with Cancer 
17.16. Nutrition in Children with Chronic Pulmonary Pathology 
17.17. Nutrition in Children with Nephropathy 
17.18. Nutrition of the Child with Food Allergy and/or Intolerance 
17.19. Childhood Nutrition and Bone Pathology 

You will be highly prepared to adapt nutritional interventions based on the patient's clinical progression”