..

It delves into the most important topics in the current nutritional field, presented by a multidisciplinary team of specialists in .. with extensive clinical and professional experience”

The new trends in general nutrition, as well as the evolution in pathologies of the nervous system, endocrine or renal systems, force the nutrition professional to be alert to recent problems related mainly to the intrusiveness and misinformation of a large part of the population on food issues.

The pandemic has highlighted the importance of following a healthy and balanced diet, providing an excellent opportunity for millions of people to become interested in following healthier lifestyles or adapting them to their own medical or personal circumstances. This is where the role of the nutritionist comes into play, who must combat misinformation or malpractice with scientific data and the most complete academic compendium possible.

Precisely to develop a comprehensive and integral syllabus, TECH has assembled a multidisciplinary team in the field of nutrition, with specialists who have delved into obesity, sports nutrition and other fields of urgent interest to all professionals dedicated to this field.

The accessibility to such content is total, being able to download and study it in its entirety from any device with Internet connection. The virtual classroom is available 24 hours a day, so it is the nutritionist who decides how, where and when to take on the entire teaching load, without the usual pressure of face-to-face classes or having to follow pre-set schedules.

It is, therefore, an excellent academic opportunity to access the most relevant advances in .., presented by a teaching staff that has placed special emphasis on the practical vision of all the theory. Therefore, the nutritionist will get the most out of all the content offered and will be able to incorporate it into his or her daily practice immediately.

Distribute your class hours and teaching load at your own pace, without having to abandon your professional or personal responsibilities in order to keep up with your continuous updating work”

This Professional master’s degree in .. 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 of the book provide technical and practical information on those 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

Access to a very complete syllabus on diet planning models, pathologies in altered eating behaviors and dietary variables that influence the ecological footprint”

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, students will be assisted by an innovative, interactive video system created by renowned and experienced experts.

Get updated on nutrition in oncology patients, psycho-affective pathologies, nutrition in chronic renal failure and more clinical complications of special interest"

You will be able to download all the content available in the virtual classroom, thus having it as a useful future reference in your daily nutritional work"

In order to guarantee a complete and effective program in both theoretical and practical aspects, TECH has incorporated the Relearning methodology in all its contents. This means that the most important concepts in .. are reiterated throughout the Professional master’s degree, resulting in a more progressive and natural acquisition of knowledge. At the same time, this saves a considerable amount of study hours, which can be invested in deepening in those topics that most interest the nutritionist through the multiple multimedia resources provided.

You will be able to go deeper into each topic through detailed videos, interactive summaries and self-knowledge exercises developed by the teachers themselves” 

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. Education
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 its 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 Ovarian 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 Disorders

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

From the comfort of your personal tablet or even smartphone you can access the virtual classroom, studying wherever you like”