You have before you the opportunity you were looking for to get updated from the comfort of your home or in the break of your practice on the latest news related to Diet Therapy and Medicine”

The increasing frequency of diseases such as obesity, as well as pathologies derived from sedentary lifestyles, have motivated nutritional research with the aim of establishing dietary guidelines to help regulate and improve the health of this type of patients However, the benefits of an adapted and specific diet have also been demonstrated in patients with various diseases such as renal, cardiac or even psychological, who, in a short time, have managed to improve their health through the nutritional contribution that their system demands.

That is why this field has taken, especially in recent years, special relevance in the medical sector, since these specialists must also use these techniques as an alternative or complement to drugs and with the objective, always, of trying to improve the health of their patient. However, the vortex to which these professionals are subjected in their day-to-day practice work makes it difficult for them to keep up to date in this regard. TECH is aware of this situation, which is why it has for which it has decided to launch this Master's Degree in Diet Therapy.

It is a complete and exhaustive program designed by experts in the sector who have taken into account the most cutting-edge and accurate information, based on scientific evidence from the most reliable sources in the field of Medicine and Nutrition. For this reason, the students who access this program will find in it a dynamic and current syllabus, which meets the requirements of their demand and also includes real clinical cases with which they can put into practice and improve their professional skills and competencies.

A 100% online program with which you will be able to update your knowledge in a personalized way, without classroom classes or restricted schedules and in which, in addition, you will have access to all the content from the first day. You will be able to download it and organize it based on your own availability so that you can get the most out of this academic experience.

This program will enable you to adapt the diet of your patients based on the latest scientific evidence in the field of Diet Therapy”

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 Medicine
• 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

In the Virtual Classroom you will find hours of additional material in different formats so that you can expand the syllabus as you wish and need”

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.

A 100% online program, with no schedules or on-site classes, so that you can combine the consultation with your update without difficulty"

The Master's Degree includes nutritional adaptation to patients with renal, hepatic and pancreatic diseases, among others"

TECH has developed this 100% online program taking into account, first of all, the criteria of the teaching team, who, in addition to actively participating in the development of the syllabus, has selected hours of additional material. All the content chosen has been adapted to the prestigious, innovative and effective Relearning  methodology in whose use this university is a pioneer, and which is based on reiterating the most important concepts in order to favor a natural and progressive updating of knowledge.

Do not hesitate. Enroll now and start whenever you want a degree that will allow you not only to get up to date in terms of Diet Therapy, but will allow you to increase the quality of service to your patients”

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 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

You will be able to learn in detail about the latest developments related to diet planning models and food exchange methodology”