Physiotherapists specializing in sports nutrition will be better able to offer comprehensive advice to improve athletes' performance"

Athletes who visit physiotherapists, either as a preventive measure or because they have suffered an injury, demand professional and increasingly personalized advice that allows them to return quickly and safely to physical activity. Therefore, specialists in this field have realized the importance of expanding their field of knowledge to other related areas, and are currently seeking programs that help them improve their knowledge in sports nutrition, which is essential to complement the practice of physical exercise, since food provides the energy needed to carry it out. 

For this reason, TECH has decided to bring together a high quality teaching team, with years of experience in the sector, who have compiled the most complete information available, so that students have immediate access to all the academic resources that will be useful to improve their skills and, therefore, the treatment provided to the clients who come to their offices. Accordingly, the program provides a global vision of sports nutrition, while focusing on the most important and innovative aspects: invisible training or proper diet for athletes, and nutrition before, during and after exercise. Additionally, it includes information related to professionals with different personal situations and different sports activities, specifying in each case the best dietary recommendations, with the objective that the physiotherapist has a complete knowledge that allows them to adapt to each user during the development of their daily practice. 

TECH presents an innovative study method, in which practice is the key to learning, so it combines theoretical resources with a multitude of practical cases, which allows for contextual learning that will place students in real environments, as if they were facing day-to-day cases in their practice. And all this in a 100% online format, which will allow students to study from anywhere in the world, without having to make unnecessary trips to a physical classroom, which will allow them to self manage their study time as they wish.  

A unique, indispensable study opportunity in the professional development of physiotherapists that will make a difference in their training, allowing them to excel in a highly competitive field that must also adapt to changes in society and nutritional trends. In short, a high quality Advanced master’s degree for professionals seeking excellence.  

Expand your training with this sports nutrition program and advise your clients more effectively" 

This Advanced master’s degree in Comprehensive Sports Nutrition contains the most complete and up to date scientific program on the market. The most important features include:

• The latest technology in online teaching software  
• A highly visual teaching system, supported by graphic and schematic contents that are easy to assimilate and understand
• Practical cases presented by practising experts
• State-of-the-art interactive video systems
• Teaching supported by remote training
• Continuous updating and retraining systems
• Autonomous learning: full compatibility with other occupations
• Practical exercises for self evaluation and learning verification  
• Support groups and educational synergies: questions to the expert, debate and knowledge forums
• Communication with the teacher and individual reflection work
• Content that is accessible from any fixed or portable device with an Internet connection
• Complementary resource banks that are permanently available

A highly comprehensive program with a multitude of case studies that will make studying more understandable" 

The teaching staff for this program is composed of practicing professionals. This way, TECH can fulfill the objective of academic updating that it has set for itself. A multidisciplinary staff of experienced professionals from a variety of environments, who will develop theoretical knowledge in an efficient manner, but above all, will put at the service of the students practical knowledge derived from their own experience.   

This command of the subject is complemented by the effectiveness of the methodological design of this Grand Master. As such, it was developed by a multidisciplinary team of e-learning experts and integrates the latest advances in educational technology, allowing students to study with a range of convenient and versatile multimedia tools that will give them the operational skills they need for their training.   

The design of this program is based on Problem Based Learning, an approach that conceives learning as a highly practical process. To achieve this remotely, TECH will use telepractice. With the help of an innovative interactive video system and Learning from an Expert, students will be able to acquire the knowledge as if they were facing the scenario they are currently learning. A concept that will allow students to integrate and memorize what they have learnt in a more realistic and permanent way.   

Study with the latest educational technology available today"

Specializing in sports nutrition will allow physiotherapists to adapt exercises and diets to the particular needs of each athlete"

This intensive TECH program aims to provide physiotherapists with the most comprehensive information on sports nutrition. Consequently, they will be able to offer their clients more comprehensive advice, which not only includes the most suitable exercises for their physical conditions, but also the necessary nutritional guidance to provide them with the maximum possible benefit. Undoubtedly, a high quality academic Advanced master’s degree that will represent an additional skill in your training.   

A very well structured program for a comprehensive study of sports nutrition" 

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 Synbiotics
1.5.3. Quality and Design

1.6. Organic food
1.7. Transgenic Foods
1.8. Water as a Nutrient
1.9. Food Safety

1.9.1. Physical Hazards
1.9.2. Chemical Hazards
1.9.3. Microbiological Hazards

1.10. New labelling 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. Immunonutrition

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

2.4. Physiological Regulation of Feeding. Appetite and Satiety
2.5. Psychology and Nutrition 
2.6. Nutrition and Sleep
2.7. Update on Nutritional Objectives and Recommended Intakes
2.8. New Evidence on the Mediterranean Diet

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. Mediterranean Diet
3.6. Nutrition in Menopause
3.7. Nutrition in the Elderly 

Module 4. Sports Nutrition 

4.1. Physiology of Exercise
4.2. Physiological Adaptation to Different Types of Exercise
4.3. Metabolic Adaptation to Exercise. Regulation and Control
4.4. Assessing Athletes' Energy Needs and Nutritional Status
4.5. Assessing Athletes’ Physical Ability
4.6. Nutrition in the Different Phases of Sports Practice

4.6.1. Pre-Competition
4.6.2. During
4.6.3. Post-Competition

4.7. Hydration

4.7.1. Regulation and Needs
4.7.2. Types of Beverages

4.8. Dietary Planning Adapted to Different Sports
4.9. Ergogenic Aids and Current Anti-Doping Regulations

4.9.1. AMA and AEPSAD Recommendations

4.10. Nutrition in Sports Injury Recovery
4.11. Psychological Disorders Related to Practising Sport

4.11.1. Eating Disorders: Bigorexia, Orthorexia, Anorexia
4.11.2. Fatigue Caused by Overtraining
4.11.3. The Female Athlete Triad

4.12. The Role of the Coach in Sports Performance

Module 5. Muscle and Metabolic Physiology Associated with Exercise 

5.1. Cardiovascular Adaptations Related to Exercise

5.1.1. Increased Systolic Volume 
5.1.2. Decreased Heart Rate 

5.2. Ventilatory Adaptations Related to Exercise

5.2.1. Changes in the Ventilatory Volume 
5.2.2. Changes in Oxygen Consumption 

5.3. Hormonal Adaptations Related to Exercise

5.3.1. Cortisol 
5.3.2. Testosterone 

5.4. Muscle Structure and Types of Muscle Fibers

5.4.1. Muscle Fiber 
5.4.2. Type I Muscle Fiber 
5.4.3. Type II Muscle Fibers 

5.5. The Concept of Lactic Threshold
5.6. ATP and Phosphagen Metabolism

5.6.1. Metabolic Pathways for ATP Resynthesis during Exercise 
5.6.2. Phosphagen Metabolism 

5.7. Carbohydrate Metabolism

5.7.1. Carbohydrate Mobilization during Exercise 
5.7.2. Types of Glycolysis 

5.8. Lipid Metabolism

5.8.1. Lipolisis 
5.8.2. Fat Oxidation during Exercise 
5.8.3. Ketone Bodies 

5.9. Protein Metabolism

5.9.1. Ammonium Metabolism 
5.9.2. Amino Acid Oxidation 

5.10. Mixed Bioenergetics of Muscle Fibers

5.10.1. Energy Sources and their Relation to Exercise 
5.10.2. Factors Determining the Use of One or Another Energy Source during Exercise 

Module 6. The Evaluation of the Athlete at Different Moments of the Season 

6.1. Biochemical Evaluation  

6.1.1. Blood count
6.1.2. Overtraining Markers 

6.2. Anthropometric Evaluation 

6.2.1. Body Composition
6.2.2. ISAK Profile 

6.3. Preseason 

6.3.1. High Workload 
6.3.2. Assuring Caloric and Protein Intake 

6.4. Competitive Season 

6.4.1. Sports Performance 
6.4.2. Recovery between Games 

6.5. Transition Period 

6.5.1. Vacation Period 
6.5.2. Changes in Body Composition 

6.6. Travel 

6.6.1. Tournaments during the Season 
6.6.2. Off-season Tournaments (World Cups, European Cups and The Olympic Games) 

6.7. Athlete Monitoring 

6.7.1. Basal Athlete Status 
6.7.2. Evolution during the Season 

6.8. Sweat Rate Calculation 

6.8.1. Hydric losses 
6.8.2. Calculation Protocol 

6.9. Multidisciplinary Work 

6.9.1. The Role of the Nutritionist in the Athlete's Environment 
6.9.2. Communication with the Rest of the Areas 

6.10. Doping 

6.10.1. WADA List 
6.10.2. Anti-doping Tests 

Module 7. Watersports 

7.1. History of Watersports 

7.1.1. Olympics and Major Tournaments 
7.1.2. Watersports Today 

7.2. Performance Limitations 

7.2.1. Aquatic Sports in the Water (Swimming, Water Polo, etc.) 
7.2.2. Aquatic Sports on the Water (Surfing, Sailing, Canoeing, etc.) 

7.3. The Basic Characteristics of Water Sports 

7.3.1. Aquatic Sports in the Water (Swimming, Water polo, etc.) 
7.3.2. Aquatic Sports on the Water (Surfing, Sailing, Canoeing, etc.) 

7.4. Aquatic Sports Physiology 

7.4.1. Energy Metabolism 
7.4.2. Athlete Biotype 

7.5. Training 

7.5.1. Strength 
7.5.2. Resistance 

7.6. Body Composition 

7.6.1. Swimming 
7.6.2. Water polo 

7.7. Pre-competition 

7.7.1. 3 Hours Before 
7.7.2. 1 Hour Before 

7.8. Per Competition 

7.8.1. Carbohydrates 
7.8.2. Hydration 

7.9. After the Competition 

7.9.1. Hydration 
7.9.2. Protein 

7.10. Ergogenic Aids 

7.10.1. Creatine 
7.10.2. Caffeine 

Module 8. Adverse Conditions 

8.1. The History of Sport in Extreme Conditions 

8.1.1. Winter Competitions throughout History  
8.1.2. Competitions in Hot Environments Today 

8.2. Performance Limitations in Hot Climates 

8.2.1. Dehydration 
8.2.2. Fatigue 

8.3. Basic Characteristics in Hot Climates 

8.3.1. High Temperature and Humidity 
8.3.2. Acclimatization 

8.4. Nutrition and Hydration in Hot Climates 

8.4.1. Hydration and Electrolytes 
8.4.2. Carbohydrates 

8.5. Performance Limitations in Cold Climates 

8.5.1. Fatigue 
8.5.2. Bulky Clothing 

8.6. Basic Characteristics in Cold Climates 

8.6.1. Extreme Cold 
8.6.2. Reduced VOmax 

8.7. Nutrition and Hydration in Cold Climates 

8.7.1. Hydration 
8.7.2. Carbohydrates 

Module 9. Vegetarianism and Veganism 

9.1. Vegetarianism and Veganism in the History of Sport 

9.1.1. The Beginnings of Veganism in Sport 
9.1.2. Vegetarian Athletes Today 

9.2. Different Types of Vegan Food 

9.2.1. The Vegan Athlete 
9.2.2. The Vegetarian Athlete 

9.3. Common Errors in the Vegan Athlete 

9.3.1. Energy Balance. 
9.3.2. Protein Consumption 

9.4. Vitamin B12 

9.4.1. B12 Supplementation 
9.4.2. Bioavailability of Spirulina Algae 

9.5. Protein Sources in the Vegan/Vegetarian Diet 

9.5.1. Protein Quality 
9.5.2. Environmental Sustainability 

9.6. Other Key Nutrients in Vegans  

9.6.1. Conversion of ALA to EPA/DHA 
9.6.2. Fe, Ca, Vit-D and Zn

9.7. Biochemical Assessment/Nutritional Deficiencies 

9.7.1. Anaemia 
9.7.2. Sarcopenia 

9.8. Vegan Diet vs. Omnivorous Diet 

9.8.1. Evolutionary Food 
9.8.2. Current Food 

9.9. Ergogenic Aids 

9.9.1. Creatine 
9.9.2. Vegetable Protein 

9.10. Factors that Decrease Nutrient Absorption 

9.10.1. High Fiber Intake 
9.10.2. Oxalates 

Module 10. The Type 1 Diabetic Athlete 

10.1. Knowing about Diabetes and its Pathology 

10.1.1. The Incidence of Diabetes 
10.1.2. Pathophysiology of Diabetes 
10.1.3. The Consequences of Diabetes 

10.2. Exercise Physiology in People with Diabetes 

10.2.1. Maximal, Submaximal Exercise and Muscle Metabolism during Exercise 
10.2.2. Differences in the Metabolic Level during Exercise in People with Diabetes 

10.3. Exercise in People with Type 1 Diabetes 

10.3.1. Exercise in People with Type 1 Diabetes 
10.3.2. Exercise Duration and Carbohydrate Intake 

10.4. Exercise in People with Type 2 Diabetes. Blood Sugar Control 

10.4.1. Risks of Physical Activity in People with Type 2 Diabetes 
10.4.2. Benefits of Exercise in People with Type 2 Diabetes 

10.5. Exercise in Children and Adolescents with Diabetes 

10.5.1. Metabolic Effects of Exercise 
10.5.2. Precautions during Exercise 

10.6. Insulin Therapy and Exercise 

10.6.1. Insulin Infusion Pump 
10.6.2. Types of Insulins 

10.7. Nutritional Strategies during Sport and Exercise in Type 1 Diabetes 

10.7.1. From Theory to Practice 
10.7.2. Carbohydrate Intake Before, During and After Physical Exercise 
10.7.3. Hydration Before, During and After Physical Exercise 

10.8. Nutritional Planning in Endurance Sports 

10.8.1. Marathon 
10.8.2. Cycling 

10.9. Nutritional Planning in Team Sports 

10.9.1. Soccer 
10.9.2. Rugby 

10.10. Sports Supplements and Diabetes 

10.10.1. Potentially Beneficial Supplements for Athletes with Diabetes 

Module 11. Para-Athletes 

11.1. Classification and Categories in Para-Athletes 

11.1.1. What is a Para Athlete? 
11.1.2. How are Para Athletes Classified? 

11.2. Sports Science in Para Athletes 

11.2.1. Metabolism and Physiology 
11.2.2. Biomechanics 
11.2.3. Psychology 

11.3. Energy Requirements and Hydration in Para-Athletes 

11.3.1. Optimal Energy Demands for Training 
11.3.2. Hydration Planning before, during and after Training and Competitions 

11.4. Nutritional Problems in the Different Categories of Para Athletes According to Pathology or Anomaly 

11.4.1. Spinal Cord Injuries 
11.4.2. Cerebral Palsy and Acquired Brain Injuries 
11.4.3. Amputees 
11.4.4. Vision and Hearing Impairment 
11.4.5. Intellectual Impairments 

11.5. Nutritional Planning in Para Athletes with Spinal Cord Injury and Cerebral Palsy and Acquired Brain Injuries 

11.5.1. Nutritional Requirements (Macro and Micronutrients) 
11.5.2. Sweating and Fluid Replacement during Exercise 

11.6. Nutritional Planning in Amputee Para Athletes  

11.6.1. Energy Requirements 
11.6.2. Macronutrients 
11.6.3. Thermoregulation and Hydration 
11.6.4. Nutritional Issues Related to Prosthetics 

11.7. Planning and Nutritional Problems in Para Athletes with Vision-Hearing Impairment and Intellectual Impairment 

11.7.1. Sports Nutrition Problems with Visual Impairment: Retinitis Pigmentosa, Diabetic Retinopathy, Albinism, Stagardt's Disease and Hearing Pathologies 
11.7.2. Sports Nutrition Problems in Para-Athletes with Intellectual Deficiencies: Down Syndrome, Autism and Asperger's and Phenylketonuria

11.8. Body Composition in Para Athletes  

11.8.1. Measurement Techniques 
11.8.2. Factors Influencing the Reliability of Different Measurement Methods 

11.9. Pharmacology and Nutrient Interactions 

11.9.1. Different Types of Drugs Taken by Para Athletes 
11.9.2. Micronutrient Deficiencies in Para Athletes

11.10. Ergogenic Aids 

11.10.1. Potentially Beneficial Supplements for Para Athletes  
11.10.2. Adverse Effects on Health and Contamination and Doping Problems Due to the Intake of Performance Enhancing drugs

Module 12. Sports by Weight Category 

12.1. Characteristics of the Main Sports by Weight Category 

12.1.1. Regulation 
12.1.2. Categories 

12.2. Programming of the Season 

12.2.1. Competitions 
12.2.2. Macrocycle 

12.3. Body composition 

12.3.1. Combat Sports 
12.3.2. Weightlifting 

12.4. Stages of Muscle Mass Gain 

12.4.1. % Body Fat 
12.4.2. Programming  

12.5. Definition Stages 

12.5.1. Carbohydrates 
12.5.2. Protein 

12.6. Pre-competition 

12.6.1. Peek Week 
12.6.2. Before Weighing 

12.7. Per Competition 

12.7.1. Practical Applications 
12.7.2. Timing 

12.8. After the Competition 

12.8.1. Hydration 
12.8.2. Protein 

12.9. Ergogenic Aids 

12.9.1. Creatine 
12.9.2. Whey Protein 

Module 13. Different Stages or Specific Population Groups 

13.1. Nutrition in the Female Athlete 

13.1.1. Limiting Factors 
13.1.2. Requirements  

13.2. Menstrual Cycle 

13.2.1. The Luteal Phase 
13.2.2. The Follicular Phase 

13.3. Triad 

13.3.1. Amenorrea 
13.3.2. Osteoporosis 

13.4. Nutrition in the Pregnant Female Athlete 

13.4.1. Energy Requirements 
13.4.2. Micronutrients 

13.5. The Effects of Physical Exercise on the Child Athlete 

13.5.1. Strength Training 
13.5.2. Endurance Training 

13.6. Nutritional Education in the Child Athlete 

13.6.1. Sugar 
13.6.2. Eating Disorders 

13.7. Nutritional Requirements in the Child Athlete 

13.7.1. Carbohydrates 
13.7.2. Proteins 

13.8. Changes Associated with Aging 

13.8.1. % Body Fat 
13.8.2. Muscle Mass 

13.9. Main Problems in the Older Athlete 

13.9.1. Joints 
13.9.2. Cardiovascular Health 

13.10. Interesting Supplements for Older Athletes 

13.10.1. Whey Protein 
13.10.2. Creatine 

Module 14. The Injury Period 

14.1. Introduction 
14.2. Prevention of Injuries in Athletes 

14.2.1. Relative Energy Availability in Sport 
14.2.2. Oral Health and Injury Implications 
14.2.3. Fatigue, Nutrition and Injuries
14.2.4. Sleep, Nutrition and Injuries

14.3. Phases of Injury 

14.3.1. Immobilization Phase. Inflammation and Changes Occurring during this Phase
14.3.2. Return of Activity Phase

14.4. Energy Intake during the Period of Injury 
14.5. Macronutrient Intake during the Period of Injury 

14.5.1. Carbohydrate Intake
14.5.2. Fat Intake 
14.5.3. Protein Intake

14.6. Intake of Micronutrients of Special Interest during Injury
14.7. Sports Supplements with Evidence during the Period of Injury

14.7.1. Creatine 
14.7.2. Omega 3 
14.7.3. Others

14.8. Tendon and Ligament Injuries

14.8.1. Introduction to Tendon and Ligament Injuries. Tendon Structure
14.8.2. Collagen, Gelatin and Vitamin C. Can they Help? 
14.8.3. Other Nutrients Involved in Collagen Synthesis

14.9. The Return to Competition

14.9.1. Nutritional Considerations in the Return to Competition

14.10. Interesting Case Studies in Scientific Injury Literature

A fundamental academic experience for physiotherapists”