You will open new avenues of knowledge in Diet Therapy through a program designed by experts and with which you will be able to adapt your career to the specifications of the sector”

Changes in dietary patterns in recent decades have led to imbalances that have seriously affected the health of many people. In addition, recent studies have shown that certain diseases or pathologies related to the renal, endocrine or neurological systems, among others, can be highly benefited through the intake of specific foods. In this way, pharmacy professionals, as experts in chemistry, can find in this field a new avenue for professional growth. In fact, the labor market is increasingly demanding the presence of people versed in both areas, in order to offer a more complete and specialized service to their patients.

Based on this demand, TECH has developed the Diet Therapy program, a complete and modern 100% online program that combines, in a compact and versatile program, the ins and outs of nutrition and its intervention in health and its prevention. In addition, it also delves into the specific nutrition of diseases such as overweight, obesity, related to dysfunctions and pathologies of the digestive tract, renal, hepatic and pancreatic problems, etc.

It is, therefore, a unique opportunity to update and expand the knowledge of graduates through a program designed by experts in nutrition and pharmacy, which gathers the most cutting-edge information in the sector and also includes the most sophisticated academic tools to make this degree a unique academic experience. For this purpose, they will also have hours of high quality additional material that will help them not only to contextualize the syllabus, but also to deepen in those aspects that they consider more relevant for their professional development.

You will be able to know in depth the recommended nutrition for patients with renal, hepatic and pancreatic diseases and pancreatic diseases and adapt diets to their specifications”

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

• The development of practical cases presented by experts in Nutrition and Pharmacy
• 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

Diabetes is one of the most frequent pathologies that require a specific diet. Therefore, this Master's Degree includes a specific module related to endocrine-metabolic diseases”

The program’s teaching staff includes professionals from sector who contribute their work experience to this program, as well as renowned specialists from leading societies and prestigious universities.

Its multimedia content, developed with the latest educational technology, will allow professionals to learn in a contextual and situated learning environment, i.e., a simulated environment that will provide immersive education programmed to prepare in real situations.

The design of this program focuses on Problem-Based Learning, by means of which professionals must try to solve the different professional practice situations that are presented to them throughout the academic program. For this purpose, the student will be assisted by an innovative interactive video system created by renowned and experienced experts.

With this program, it delves into the pathologies with altered eating behaviors and the recommendations to adapt the diets of this type of patients"

You will be able to access the virtual classroom 24 hours a day from Monday to Friday, so that you can organize yourself in a personalized way"

This Master's Degree is composed of the best theoretical and practical syllabus, developed by the teaching team following the quality and novelty guidelines required by TECH. In addition, they have included hours of different high quality additional material: detailed videos, research articles, complementary readings, clinical cases, etc. All this, compacted in a convenient 100% online format that will allow graduates to connect to the virtual classroom through a fully customized schedule, so that they can combine this academic activity with their professional lives without any problem.

You will delve into healthy and sustainable dietary recommendations, for those patients who are more committed to the environment”

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 Child 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

The decision you make now will mark your future. Choose this Master's Degree and start an academic experience that will mark a before and after in your professional career"