TECH Global University presents this very complete program as a unique academic opportunity for the physiotherapist to delve into Diet Therapy in a 100% online way”

According to the World Health Organization, since 1975 and up to now, the number of overweight and obese people has tripled, exceeding one billion. of people with obesity or overweight has tripled, surpassing one billion cases worldwide. cases worldwide. One of the main causes, and by far, is poor diet associated with a sedentary lifestyle. Excessive intake of ultra-processed, high-fat, high-carbohydrate foods causes children and adults to gain weight over time to the point where it is detrimental to their health. children and adults gain weight to an extent that is detrimental to their health and quality of life. their health and quality of life.

This situation affects, therefore, their physical and muscular development. the physiotherapy professional, in order to be able to apply his therapies in the most effective and beneficial way for the patient, must know in detail his nutritional deficiencies, in order to be able to apply his own strategies in combination with the nutritional recommendations for each case.

For this reason, and with the aim of bringing the specialist in this sector up to date, TECH has developed this Master's Degree in Diet Therapy. TECH has developed this Master's Degree in Diet Therapy. This is an austere, multidisciplinary and dynamic program with which the graduate will be able to learn in detail the advances that have been made in terms of nutrition, health and disease prevention. For this purpose, you will have 1,500 hours of theoretical, practical and additional material with which you will be able to delve into the nutritional assessment of the patient with different pathologies, as well as the most respectful feeding strategies. 

A 100% online degree designed by experts in the sector, which gathers the most updated information and includes real clinical cases in which you will be able to apply what has been developed throughout the syllabus. In addition, all the content will be available from the beginning of the program and can be downloaded to any electronic device with internet connection. It is, therefore, a unique opportunity to get up to date in a comprehensive way with a degree adapted to your needs and to the current demand of the physiotherapeutic sector.

A program that will give you the keys to implement in your practice the most innovative strategies related to the nutritional monitoring of patients undergoing physiotherapeutic treatments”

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 Endocrinology
• 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
• 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

You will have access to the 1,500 hours of content from the beginning of the program and from any device with an internet connection, being able to organize this academic experience in a totally personalized way”

The program includes, in its teaching staff, professionals from the sector who bring to this program the experience of their work, in addition to recognized specialists from prestigious reference societies and 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.

You will delve into the assessment of the patient's nutritional status, as well as the novelties related to the development of personalized nutritional plans based on their clinical case”

A program with which you will be able to work on the prevention of the disease through Dietetics, increasing the possibilities of recovery that you can offer to your patients”

The success of TECH programs is no secret. All of its programs include the most avant-garde and austere content in the academic sector. In this case, the program in Diet Therapy has been developed taking into account the criteria of the teaching team, since, being composed of active professionals, they know in detail the latest developments in the sector. Besides, it employs in Their Development the prestigious and Effectives Relearning methodology, which consists of reiterating the most important concepts throughout the syllabus. Thanks to this, and to the amount of additional material included, the student will be able to update his knowledge in an austere, dynamic and totally guaranteed way.

In the virtual classroom you will find detailed videos, research articles and complementary readings to delve into the section in the syllabus you are most interested in”

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

Enroll now and do not miss the opportunity to access a program designed by and for professionals who seek to keep abreast of immediate developments in the field of Diet Therapy”