The role of pharmacists in the field of sports is essential for the nutritional guidance of customers who wish to improve their health and perform some type of physical activity”

Professional and amateur athletes should pay close attention to their nutrition both before and after physical activity. To do this, they should drink isotonic drinks and supplement it with foods such as nutritional bars and products offered in pharmacies.

The pharmacist must have advanced knowledge in Sports Nutrition to be able to give correct advice to any customer interested in improving their health. By specializing in Sports Nutrition, the pharmacist's recommendations will be much more tailored to the needs of the athlete, especially those with higher physical demands.

The Master's Degree in Sports Nutrition aims to be a tool to help pharmacists in relation to the comprehensive care of the user who practices some type of physical-sports activity, both for healthy purposes and in competition, and aims to study the relationship and importance of nutrition and physical-sports activity and provide current scientific knowledge that demonstrates the beneficial effects of exercise, as well as the mechanisms by which it enhances health.

As it is an online program, 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.

People who perform intense physical exercise on a regular basis need to eat a balanced diet rich in nutrients, so it is important to have professionals capable of guiding them in nutritional matters”

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 assignments
• 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 when selecting a refresher program, for two reasons: in addition to update your knowledge in Sports Nutrition, you will obtain a qualification endorsed by: TECH Global University”

It includes, in its teaching staff, professionals belonging to the pharmaceutical field, who bring to this program their work experience, as well as recognized specialists from reference societies and prestigious universities.

Its multimedia content, developed with the latest educational technology, will allow the pharmacist a situated and contextual learning, that is, a simulated environment that will provide an immersive education programmed to train 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 course. For this purpose, the pharmacist will be assisted by an innovative interactive video system created by renowned and experienced experts in Sports Nutrition.  

You will learn how to elaborate the most suitable diets for each type of athlete and recommend the products that best suit their physical needs"

This refresher program will generate a sense of confidence in the performance of your daily practice, which will help you grow personally and professionally"

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

We have the most complete and up-to-date scientific program on the market, and we put it at your disposal to help you advance your career”

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 Food 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. Analysis Methods for 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. 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-Competition
4.6.2. During
4.6.3. Post-Competition

4.7. Hydration

4.7.1. Regulation and Needs
4.7.2. Drink Types

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 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 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. Ammonia 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. 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 Assessment/Nutritional Shortcomings

6.7.1. Anaemia
6.7.2. Sarcopenia

6.8. Vegan Diet vs. Omnivorous Diet

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 Population Groups

7.1. Nutrition in the Female Athlete

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. Amenorrea
7.3.2. Osteoporosis

7.4. Nutrition in the Pregnant Female Athlete

7.4.1. Energy Requirements
7.4.2. Micronutrients

7.5. The Effects of Physical Exercise on the Child Athlete

7.5.1. Strength Training
7.5.2. Endurance Training

7.6. Nutritional Education in the Child Athlete

7.6.1. Sugar
7.6.2. Eating Disorders

7.7. Nutritional Requirements in the Child Athlete

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

8.6.9. 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. Feeding Habits in the Current Population and Health Risks
9.2. Mediterranean and Sustainable Diet

9.2.1. Recommended Dietary Pattern

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 for the Improvement of Quality of Life
9.6.2. Prevention
9.6.3. Treatment of Disease

9.7. Pregnancy and Lactation Recommendations
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. Nutrition in Athletes

Module 10. Assessment of Nutritional Status and Calculation of Personalized Nutritional Plans, Recommendations and Monitoring

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 Assessment 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. Quantity and Frequency of Food Consumption Recommendations

10.7.1. Dietary Patterns
10.7.2. Planning
10.7.3. Distribution of Daily Feedings

10.8. Diet Planning Models

10.8.1. Weekly Menus
10.8.2. Daily Intake
10.8.3. Methodology by Food Exchanges

10.9. Hospital Nutrition

10.9.1. Dietary Models
10.9.2. Decision Algorithms

10.10. Educational

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

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