Food and sport must go hand in hand, as it is essential that athletes follow a proper diet to help them improve their physical condition"

An increasing number of people are making sport part of their daily lives and are seeking the help of a professional for nutritional advice. 

A diet that provides a good level of nutrients favors the maintenance and regeneration of the organism. Proper nutrition helps prevent diseases such as osteoporosis, tendinitis, torn ligaments or osteoarthritis. 

In this sense, it is essential to have physiotherapists updated with the latest developments in Sports Nutrition that, as a complement to their daily professional practice, can prevent and treat possible physical pathologies. 

This Program offers the possibility to deepen and update knowledge in Sports Nutrition, with the use of the latest Educational Technology. It offers a global vision of Clinical and Sports Nutrition, while focusing on the most important and innovative aspects: invisible training or adequate diet for athletes, and nutrition before, during, and after exercise. Thus, this Program allows specialization in the field of Sports Nutrition in areas of special interest such as: nutrigenetics, nutrigenomics, nutrition, and obesity, hospital dietetics, nutritional trends, and specific needs of elite athletes. 

The teaching team of this Master's Degree in Sports Nutrition has made a careful selection of each of the topics of this program to offer a study opportunity as complete and up to date as possible. 

As it is an online Postgraduate Certificate, the student is not conditioned by fixed schedules or the need to move to another physical location, but can access the contents at any time of the day, balancing their work or personal life with their academic life.  

Physiotherapists who are specialized in Sports Nutrition stand out in a sector of high professional competence. Join our alumni community and add a plus to your resume with this high level specialization"

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

• The graphic, schematic and practical contents of the course are designed to provide all the essential information required for professional practice
• Exercises where the self assessment process can be carried out to improve learning
• An algorithm-based interactive learning system, designed for decision making for patients with nutritional challenges
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection work
• Content that is accessible from any fixed or portable device with an Internet connection

This Master's Degree is the best investment you can make in the selection of a refresher program for two reasons: in addition to updating your knowledge in Sports Nutrition, you will obtain a degree from TECH Global University"

Its teaching staff includes professionals not only from the fields of nutrition and physiotherapy, who bring the experience of their work, but also recognized specialists from leading societies and prestigious universities. 

Its multimedia content, developed with the latest educational technology, will provide contextual learning, i.e., a simulated environment that will ensure an immersive approach programmed to prepare for real-life situations. 

This program is designed around Problem-Based Learning, whereby the professional must try to solve the different professional practice situations that arise throughout the program. For this purpose, the physician will be assisted by an innovative interactive video system created by renowned experts in Sports Nutrition with extensive teaching experience.  

This program offers education in simulated environments, which provides an immersive learning experience designed to train for real-life situations"

This 100% online Master's Degree will allow you to combine your studies with your professional work while increasing your knowledge in this field"

The structure of the contents has been designed by a team of professionals knowledgeable about the implications of specialization in daily practice, aware of the current relevance of Sports Nutrition knowledge, and committed to quality teaching through new educational technologies.

We have the most complete and up to date scientific program on the market. A comprehensive syllabus that will help you achieve professional success"

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 Symbiotics
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 Application in practice 

3.1. Bioenergy and Nutrition

3.1.1. Energy Needs
3.1.2. Energy Expenditure Assessment Methods

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 of Analysis of Food and Nutrient Intakes
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 The 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-competitive
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

4.9.1. AMA 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 Triad of the Female Athlete

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. Increase in Systolic Volume 
5.1.2. Decreased Heart Rate 

5.2. Ventilatory Adaptations Related to Exercise 

5.2.1. Changes in 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. Lipolysis 
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 that Determine the Use of One Energy Source or Another During Exercise 

Module 6. Vegetarianism and Veganism 

6.1. Vegetarianism and Veganism in the History of Sport 

6.1.1. The Beginnings of Veganism in Sport 
6.1.2. Vegetarian Athletes Today 

6.2. Different Types of Vegetarian Food

6.2.1. The Vegan Athlete 
6.2.2. The Vegetarian Athlete 

6.3. Common Errors in the Vegan Athlete 

6.3.1. Energy Balance 
6.3.2. Protein Consumption 

6.4. Vitamin B12 

6.4.1. B12 Supplementation 
6.4.2. Bioavailability of Spirulina Algae 

6.5. Protein Sources in the Vegan/Vegetarian Diet 

6.5.1. Protein Quality 
6.5.2. Environmental Sustainability 

6.6. Other Key Nutrients in Vegans 

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

6.7. Biochemical Evaluation/Nutritional Shortcomings 

6.7.1. Anemia 
6.7.2. Sarcopenia 

6.8. Vegan vs. Omnivorous Food 

6.8.1. Evolutionary Food 
6.8.2. Current Food  

6.9. Ergogenic Aids 

6.9.1. Creatine 
6.9.2. Vegetable Protein 

6.10. Factors that Decrease Nutrient Absorption 

6.10.1. High Fiber Intake 
6.10.2. Oxalates 

Module 7. Different Stages or Specific Groups 

7.1. Nutrition in Female Athletes 

7.1.1. Limiting Factors 
7.1.2. Requirements 

7.2. Menstrual Cycle 

7.2.1. Luteal Phase 
7.2.2. Follicular Phase 

7.3. Triad 

7.3.1. Amenorrhea 
7.3.2. Osteoporosis 

7.4. Nutrition in Pregnant Female Athletes 

7.4.1. Energy Requirements 
7.4.2. Micronutrients 

7.5. The Effects of Physical Exercise in Young Athletes 

7.5.1. Strength Training 
7.5.2. Endurance Training 

7.6. Nutritional Education in Young Athletes 

7.6.1. Sugar 
7.6.2. Eating Disorders 

7.7. Nutritional Requirements in Young Athletes 

7.7.1. Carbohydrates 
7.7.2. Proteins 

7.8. Changes Associated with Aging 

7.8.1. % Body Fat 
7.8.2. Muscle Mass 

7.9. Main Problems in the Older Athlete 

7.9.1. Joints 
7.9.2. Cardiovascular Health 

7.10. Interesting Supplements for Older Athletes 

7.10.1. Whey Protein 
7.10.2. Creatine 

Module 8. Nutrition for Functional Recovery and Rehabilitation 

8.1. Integral Nutrition as a Key Element in Injury Prevention and Recovery 
8.2. Carbohydrates 
8.3. Proteins 
8.4. Fats 

8.4.1. Saturation 
8.4.2. Unsaturated 

8.4.2.1. Monounsaturated 
8.4.2.2. Polyunsaturated 

8.5. Vitamins 

8.5.1. Water Soluble 
8.5.2. Fat Soluble 

8.6. Minerals 

8.6.1. Macrominerals 
8.6.2. Microminerals 

8.7. Fibre 
8.8. Water 
8.9. Phytochemicals 

8.9.1. Phenols 
8.9.2. Tioles 
8.9.3. Terpenes 

8.10. Food Supplements for Prevention and Functional Recovery 

Module 9. Food, Health and Disease Prevention: Current Issues and Recommendations for the General Population 

9.1. Eating Habits in the Current Population and Health Risks 
9.2. Mediterranean and Sustainable Diet 

9.2.1. Recommended Feeding Model 

9.3. Comparison of Dietary Patterns or "Diets" 
9.4. Nutrition in Vegetarians 
9.5. Childhood and Adolescence 

9.5.1. Nutrition, Growth and Development 

9.6. Adults 

9.6.1. Nutrition to Improve Quality of Life 
9.6.2. Prevention 
9.6.3. Treatment of Disease 

9.7. Recommendations in Pregnancy and Lactation 
9.8. Recommendations in Menopause 
9.9. Advanced Age 

9.9.1. Nutrition in Aging 
9.9.2. Changes in Body Composition 
9.9.3. Abnormalities 
9.9.4. Malnutrition 

9.10. Sports Nutrition 

Module 10. Nutritional Status Assessment and Calculation of Personalized Nutritional Plans, Recommendations and Follow-up 

10.1. Medical History and Background 

10.1.1. Individual Variables Affecting Nutritional Plan Response 

10.2. Anthropometry and Body Composition 
10.3. Assessment of Eating Habits 

10.3.1. Nutritional Evaluation of Food Consumption 

10.4. Interdisciplinary Team and Therapeutic Circuits 
10.5. Calculation of Energy Intake 
10.6. Calculation of Recommended Macro- and Micronutrient Intakes 
10.7. Recommended Amounts and Frequency of Food Consumption 

10.7.1. Feeding Models 
10.7.2. Planning 
10.7.3. Distribution of Daily Intakes 

10.8. Diet Planning Models 

10.8.1. Weekly Menus 
10.8.2. Daily Intake 
10.8.3. Methodology for Food Changes 

10.9. Hospital Nutrition 

10.9.1. Model Diets 
10.9.2. Decision Algorithms 

10.10. Education 

10.10.1. Psychological Aspects 
10.10.2. Maintenance of Eating Habits 
10.10.3. Discharge Recommendations  

A unique, key, and decisive program to boost your professional development”