A comprehensive and 100% online program, exclusive to TECH, with an international perspective backed by our membership in the National League for Nursing"

Clinical Nutrition is a crucial area within healthcare, as it plays an essential role in the prevention, treatment, and management of various pathologies. As healthcare systems evolve, nursing staff must adapt their competencies to advancements in the clinical and nutritional fields to provide comprehensive care to patients.

In this context, the Advanced master’s degree in Clinical Nutrition for Nursing from TECH presents a unique opportunity to update and expand the necessary knowledge in this fundamental discipline. Through a comprehensive academic approach, the program will cover nutritional management in chronic diseases, the assessment of patients' nutritional status, the interactions between nutrition and medical treatments, as well as the latest scientific evidence on nutritional supplements and their integration into daily practice. In this way, specialists will acquire the necessary skills to manage their patients' nutrition effectively and professionally.

Additionally, this university program will be delivered 100% online, allowing professionals to access the content anytime and from anywhere. Thanks to the Relearning methodology, they will progressively and consistently train, reinforcing the knowledge acquired throughout the program. This, combined with the flexibility to learn at their own pace, ensures a high-quality academic experience that perfectly adapts to their professional and personal needs. As an added benefit, nurses will have access to exclusive Masterclasses, led by distinguished International Guest Directors of the highest caliber.

As a member of the National League for Nursing (NLN), TECH offers students access to assessment tools, digital libraries, webinars, and conferences focused on nursing educational excellence. This membership promotes professional development, networking with industry leaders, and the opportunity to join high-impact academic and clinical networks.

You will benefit from innovative Masterclasses led by international experts, pioneers in the therapeutic integration of scientific advancements in Clinical Nutrition”

This Advanced master’s degree in Clinical Nutrition for Nursing contains the most complete and up to date university program on the market. Its most notable features are:

• The development of practical cases presented by experts in Nursing
• 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 the self-assessment process can be carried out to improve learning
• Special emphasis on innovative methodologies in Clinical Nutrition for Nursing
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection assignments
• The availability of access to the contents from any fixed or portable device with an Internet connection

You will immerse yourself in food policies, community nutritional education, clinical nutrition research, and evidence-based practices. What are you waiting for to enroll?

Its teaching staff includes professionals from the field of Nurses, who bring to this program the experience of their work, as well as recognized specialists from reference 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 an immersive learning experience designed to prepare for real-life situations.

This program is designed around Problem-Based Learning, whereby the student must try to solve the different professional practice situations that arise throughout the program. For this purpose, the professional will be assisted by an innovative interactive video system created by renowned and experienced experts.

You will explore topics such as pharmacology related to nutrition, managing complex clinical cases, and effective communication with patients and healthcare teams"

You will dive deeper into aspects of Nutrition, such as digestive physiology, nutrient metabolism, and specific dietary needs at different stages of life and health conditions"

The syllabus has been designed to provide healthcare professionals with a deep understanding of Nutrition at various stages of life and in complex clinical situations. In this way, they will be able to assess and calculate the nutritional requirements of patients, both in health and illness, with a focus on personalized diet planning. Moreover, graduates will analyze the latest research and advancements in Nutrition, including the interaction between nutrients and drugs, new dietary guidelines, and the use of phytotherapy as a complementary treatment.

Choose TECH! You will address current trends in Nutrition, such as the impact of food allergies and intolerances, and recent discoveries in the relationship between genetics and Nutrition”

Module 1. New Developments in Nutrition

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. Genetically Modified Foods
1.8. Water as a Nutrient
1.9. Food Safety

1.9.1. Physical, Chemical, and Microbiological Hazards

1.10. New Food Labeling and Consumer Information
1.11. Phytotherapy Applied to Nutritional Pathologies

Module 2. Nutrigenetics I

2.1. Nutrigenetics Authorities and Organizations

2.1.1. NUGO
2.1.2. ISNN
2.1.3. Evaluation Committees

2.2. GWAS I Studies

2.2.1. Population Genetics - Design and Use
2.2.2. Hardy-Weinberg Law
2.2.3. Linkage Imbalance

2.3. GWAS II

2.3.1. Allelic and Genotypic Frequencies
2.3.2. Gene-Disease Association Studies
2.3.3. Association Models ( Dominant, Recessive, Co-dominant)
2.3.4. Genetic Scores

2.4. The Discovery of Nutrition-Related SNPs

2.4.1. Key Studies-Design
2.4.2. Main Results

2.5. The Discovery of SNPs Associated with Nutrition-Related Diseases (Diet-Depended)

2.5.1. Cardiovascular Diseases
2.5.2. Diabetes Mellitus Type II
2.5.3. Metabolic Syndrome

2.6. Main Obesity-Related GWAS

2.6.1. Strengths and Weaknesses
2.6.2. The FTO Example

2.7. Circadian Control of Intake

2.7.1. Gut-Brain Axis
2.7.2. Molecular and Neurological Basis of the Brain-Gut Connection

2.8. Chronobiology and Nutrition

2.8.1. Central Clock
2.8.2. Peripheral Clocks
2.8.3. Circadian Rhythm Hormones
2.8.4. Intake Control (Leptin and Ghrelin)

2.9. SNPs Related to Circadian Rhythms

2.9.1. Regulatory Mechanisms of Satiety
2.9.2. Hormones and Intake Control
2.9.3. Possible Pathways Involved

Module 3. Nutrigenetics II. Key Polymorphisms

3.1. Obesity-Related SNPs

3.1.1. The Tale of the Obese Monkey
3.1.2. Appetite Hormones
3.1.3. Thermogenesis

3.2. Vitamin-Related SNPs

3.2.1. Vitamin D
3.2.2. B Complex Vitamins
3.2.3. Vitamin E

3.3. Exercise-Related SNPs

3.3.1. Strength vs. Competition
3.3.2. Sports Performance
3.3.3. Injury Prevention/Recovery

3.4. Oxidative Stress/Detoxification-related SNPs

3.4.1. Genes Encoding Enzymes
3.4.2. Anti-Inflammatory Processes
3.4.3. Phase I+II of Detoxification

3.5. SNP related to Addictions

3.5.1. Caffeine
3.5.2. Alcohol
3.5.3. Salt

3.6. SNP Related to Flavor

3.6.1. Sweet Taste
3.6.2. Salty Taste
3.6.3. Bitter Taste
3.6.4. Acid Taste

3.7. SNP vs. Allergies vs. Intolerances

3.7.1. Lactose
3.7.2. Gluten
3.7.3. Fructose

3.8. PESA Study

Module 4. Nutrigenetics III

4.1. SNPs Predisposing to Complex Nutrition-Related Diseases - Genetic Risk Scores (GRS)
4.2. Type II Diabetes
4.3. Hypertension
4.4. Arteriosclerosis
4.5. Hyperlipidemia
4.6. Cancer
4.7. The Exposome Concept
4.8. Metabolic Flexibility Concept
4.9. Current Studies and Challenges for the Future

Module 5. Nutrigenomics

5.1. Differences and Similarities with Nutrigenetics
5.2. Bioactive Components of Diet on Gene Expression
5.3. The Effect of Micro and Macronutrients on Gene Expression
5.4. The Effect of Dietary Patterns on Gene Expression

5.4.1. The Mediterranean Diet Example

5.5. Main Studies in Gene Expression
5.6. Genes Related to Inflammation
5.7. Genes Related to Insulin Sensitivity
5.8. Genes related to Lipid Metabolism and Adipose Tissue Differentiation
5.9. Genes Related to Arteriosclerosis
5.10. Genes Related to the Myosceletal System

Module 6. Metabolomics-Proteomics

6.1. Proteomics

6.1.1. Principles of Proteomics
6.1.2. The Flow of Proteomics Analysis

6.2. Metabolomics

6.2.1. Principles of Metabolomics
6.2.2. Targeted Metabolomics
6.2.3. Non-Targeted Metabolomics

6.3. The Microbiome/Microbiota

6.3.1. Microbiome Data
6.3.2. Human Microbiota Composition
6.3.3. Enterotypes and Diet

6.4. Main Metabolomic Profiles

6.4.1. Application to Disease Diagnosis
6.4.2. Microbiota and Metabolic Syndrome
6.4.3. Microbiota and Cardiovascular Diseases. Effect of the Oral and Intestinal Microbiota

6.5. Microbiota and Neurodegenerative Diseases

6.5.1. Alzheimer’s Disease
6.5.2. Parkinson’s Disease
6.5.3. ALS

6.6. Microbiota and Neuropsychiatric Diseases

6.6.1. Schizophrenia
6.6.2. Anxiety, Depression, Autism

6.7. Microbiota and Obesity

6.7.1. Enterotypes
6.7.2. Current Studies and State of Knowledge

Module 7. Epigenetics

7.1. History of Epigenetics. The Way I Feed Myself, a Legacy for my Grandchildren
7.2. Epigenetics vs. Epigenomics
7.3. Methylation

7.3.1. Examples of Folate and Choline, Genistein
7.3.2. Examples of Zinc, Selenium, Vitamin A, Protein Restriction

7.4. Histone Modification

7.4.1. Examples of Butyrate, Isothiocyanates, Folate and Choline
7.4.2. Examples of Retinoic Acid, Protein Restriction

7.5. MicroRNA

7.5.1. Biogenesis of MicroRNAs in Humans
7.5.2. Mechanisms of Action-Regulating Processes

7.6. Nutrimiromics

7.6.1. Diet-Modulated MicroRNAs
7.6.2. MicroRNAs involved in Metabolism

7.7. Role of MicroRNAs in Diseases

7.7.1. MicroRNA in Tumorogenesis
7.7.2. MicroRNAs in Obesity, Diabetes and Cardiovascular Diseases

7.8. Gene Variants that Generate or Destroy Binding Sites for MicroRNAs

7.8.1. Main Studies
7.8.2. Results in Human Diseases

7.9. MicroRNA Detection and Purification Methods

7.9.1. Circulating MicroRNAs
7.9.2. Basic Methods Used

Module 8. Laboratory Techniques for Nutritional Genomics 

8.1. Molecular Biology Laboratory

8.1.1. Basic Instructions
8.1.2. Basic Material
8.1.3. Accreditations Required in the U.S.

8.2. DNA Extraction

8.2.1. From Saliva
8.2.2. From Blood
8.2.3. From Other Fabrics

8.3. Real-Time PCR

8.3.1. Introduction - History of the Method
8.3.2. Basic Protocols Used
8.3.3. Most Used Equipment

8.4. Sequencing

8.4.1. Introduction - History of the Method
8.4.2. Basic Protocols Used
8.4.3. Most Used Equipment

8.5. High-Throughput

8.5.1. Introduction - History of the Method
8.5.2. Examples of Human Studies

8.6. Gene Expression - Genomics - Transcriptomics

8.6.1. Introduction - History of the Method
8.6.2. Microarrays
8.6.3. Microfluidic Cards
8.6.4. Examples of Human Studies

8.7. Omics Technologies and their Biomarkers

8.7.1. Epigenomics
8.7.2. Proteomics
8.7.3. Metabolomics
8.7.4. Metagenomics

8.9. Bioinformatics Analysis

8.9.1. Pre- and Post-Informatics Bioinformatics Programs and Tools
8.9.2. GO Terms, Clustering of DNA Microarray Data
8.9.3. Functional Enrichment, GEPAS, Babelomics

Module 9. The Relationship between Intolerances/Allergies and the Microbiota

9.1. Microbiota Changes in Patients on Food Exclusion Diets

9.1.1. Eosinophilic Esophagitis (EoE)

9.2. Changes in the Microbiota in Patients with Food Exclusion Diets: Intolerance to Dairy Products (Lactose, Milk Proteins: Caseins, Albumins, Others)

9.2.1. Lactose Intolerance
9.2.2. Intolerant to Milk Proteins: Caseins, Albumins, etc.
9.2.3. People Allergic to Milk

9.3. Alteration and Recovery of the Intestinal Microbiota in Patients with Gluten Intolerance and Celiac Disease

9.3.1. Alteration of the Intestinal Microbiota in Patients with Gluten Intolerance
9.3.2. Alteration of the Intestinal Microbiota in Celiac Patients
9.3.3. Role of Probiotics and Prebiotics in the Recovery of the Microbiota in Gluten Intolerant and Celiacs

9.4. Microbiota and Biogenic Amines
9.5. Current Lines of Research

Module 10. Nutrition in Overweight, Obesity and their Comorbidities

10.1. Pathophysiology of Obesity

10.1.1. Precision Diagnosis
10.1.2. Analysis of Underlying Causes

10.2. Phenotypic Diagnosis

10.2.1. Body Composition and Calorimetry and Impact on Personalized Treatment

10.3. Treatment Target and Hypocaloric Diet Models
10.4. Prescription of Physical Exercise in Overweight and Obesity
10.5. Psychology Associated with Weight Loss Nutrition: Psychonutrition
10.6. Comorbidities Associated with Obesity

10.6.1. Nutritional Management in Metabolic Syndrome
10.6.2. Insulin Resistance
10.6.3. Type 2 Diabetes and Diabesity

10.7. Cardiovascular Risk and Nutritional Adaptations in Hypertension, Dyslipidemias and Atherosclerosis
10.8. Digestive Pathologies Associated with Obesity and Dysbiosis
10.9. Pharmacological Treatment in Obesity and Drug-Nutrient Interactions and Adaptation of the Nutritional Plan
10.10. Bariatric and Endoscopic Surgery

10.10.1. Nutritional Adaptations

Module 11. Nutrition in Digestive Tract Pathologies

11.1. Nutrition in Oral Disorders

11.1.1. Taste
11.1.2. Salivation
11.1.3. Mucositis

11.2. Nutrition in Esophagogastric Disorders

11.2.1. Gastroesophageal Reflux
11.2.2. Gastric Ulcers
11.2.3. Dysphagia

11.3. Nutrition in Post-Surgical Syndromes

11.3.1. Gastric Surgery
11.3.2. Small Intestine

11.4. Nutrition in Bowel Function Disorders

11.4.1. Constipation
11.4.2. Diarrhea

11.5. Nutrition in Malabsorption Syndromes
11.6. Nutrition in Colonic Pathology

11.6.1. Irritable Bowel
11.6.2. Diverticulosis

11.7. Nutrition in Inflammatory Bowel Disease (IBD)
11.8. Most Frequent Food Allergies and Intolerances with Gastrointestinal Effects
11.9. Nutrition in Liver Diseases

11.9.1. Portal Hypertension
11.9.2. Hepatic Encephalopathy
11.9.3. Liver Transplant

11.10. Nutrition in Biliary Diseases. Biliary Lithiasis
11.11. Nutrition in Pancreatic Diseases

11.11.1. Acute Pancreatitis
11.11.2. Chronic Pancreatitis

Module 12. Nutrition in Endocrine-Metabolic Diseases

12.1. Dyslipidemia and Arteriosclerosis
12.2. Diabetes Mellitus
12.3. Hypertension and Cardiovascular Disease
12.4. Obesity

12.4.1. Etiology. Nutrigenetics and Nutrigenomics
12.4.2. Pathophysiology of Obesity
12.4.3. Diagnosis of the Disease and its Comorbidities
12.4.4. Multidisciplinary Team in Obesity Treatment
12.4.5. Dietary Treatment. Therapeutic Possibilities
12.4.6. Pharmacological Treatment. New Drugs
12.4.7. Psychological Treatment

12.4.7.1. Intervention Models
12.4.7.2. Treatment of Associated Eating Disorders

12.4.8. Surgical Treatments

12.4.8.1. Indications
12.4.8.2. Techniques
12.4.8.3. Complications
12.4.8.4. Dietary Management
12.4.8.5. Metabolic Surgery

12.4.9. Endoscopic Treatments

12.4.9.1. Indications
12.4.9.2. Techniques
12.4.9.3. Complications
12.4.9.4. Patient Dietary Management

12.4.10. Physical Activity in Obesity

12.4.10.1. Assessment of the Patient’s Functional Capacity and Activity
12.4.10.2. Activity-based Prevention Strategies
12.4.10.3. Intervention in the Treatment of the Disease and Associated Pathologies

12.4.11. Update on Diet and Obesity Studies
12.4.12. International Intervention Strategies for Obesity Control and Prevention

Module 13. Nutrition in Nervous System Pathologies

13.1. Nutrition in the Prevention of Cognitive Impairment, Dementia and Alzheimer’s Disease
13.2. Nutrition and Psychoaffective Pathologies

13.2.1. Depression
13.2.2. Bipolar Disorder

13.3. Pathologies with Altered Eating Behavior

13.3.1. Schizophrenia
13.3.2. Borderline Personality Disorder

13.4. Eating Disorders

13.4.1. Anorexia
13.4.2. Bulimia
13.4.3. BED

13.5. Nutrition in Degenerative Pathologies

13.5.1. Multiple Sclerosis
13.5.2. Amyotrophic Lateral Sclerosis
13.5.3. Muscular Dystrophies

13.6. Nutrition in Pathologies with Uncontrolled Movement

13.6.1. Parkinson’s Disease
13.6.2. Huntington’s Disease

13.7. Nutrition in Epilepsy
13.8. Nutrition in Neuralgias

13.8.1. Chronic Pain

13.9. Nutrition in Severe Neurological Injuries
13.10. Toxics, Bioactive Compounds, Intestinal Microbiota and their Relationship to Nervous System Diseases

Module 14. Nutrition in Kidney Diseases

14.1. Glomerular Disorders and Tubulopathies
14.2. Predialysis Chronic Renal Failure
14.3. Chronic Renal Insufficiency and Dialysis
14.4. Gout and Hyperuricemia

Module 15. Nutrition in Special Situations

15.1. Nutrition in Metabolic Stress Situations

15.1.1. Sepsis
15.1.2. Polytrauma
15.1.3. Burns
15.1.4. Transplant Recipient

15.2. Oncology Patient Nutrition

15.2.1. Surgical Treatment
15.2.2. Chemotherapy Treatment
15.2.3. Radiotherapy Treatment
15.2.4. Bone Marrow Transplant

15.3. Immune Diseases

15.3.1. Acquired Immunodeficiency Syndrome

Module 16. Clinical Nutrition and Hospital Dietetics

16.1. Management of Hospital Nutrition Units

16.1.1. Nutrition in the Hospital Setting
16.1.2. Food Safety in Hospitals
16.1.3. Hospital Kitchen Organization
16.1.4. Planning and Managing Hospital Diets. Dietary Code

16.2. Hospital Basal Diets

16.2.1. Basal Diet in Adults
16.2.2. Pediatric Basal Diet
16.2.3. Ovo-Lacto-Vegetarian and Vegan Diet
16.2.4. Diet Adapted to Cultural

16.3. Therapeutic Hospital Diets

16.3.1. Unification of Diets and Personalized Menus

16.4. Bi-Directional Drug-Nutrient Interaction

Module 17. Artificial Nutrition in Adults

17.1. Enteral Nutrition
17.2. Parenteral Nutrition
17.3. Artificial Nutrition at Home
17.4. Adapted Oral Nutrition

Module 18. Sports Nutrition

18.1. Physiology of Exercise
18.2. Physiological Adaptation to Different Types of Exercise
18.3. Metabolic Adaptation to Exercise. Regulation and Control
18.4. Assessing Athletes’ Energy Needs and Nutritional Status
18.5. Assessing Athletes’ Physical Ability
18.6. Nutrition in the Different Phases of Sports Practice

18.6.1. Pre-Competition
18.6.2. During
18.6.3. Post-Competition

18.7. Hydration

18.7.1. Regulation and Needs
18.7.2. Types of Beverages

18.8. Dietary Planning Adapted to Different Sports
18.9. Ergogenic Aids

18.9.1. American Medical Association Recommendations

18.10. Nutrition in Sports Injury Recovery
18.11. Psychological Disorders Related to Practicing Sport

18.11.1. Eating Disorders: Vigorexia, Orthorexia, Anorexia
18.11.2. Fatigue Caused by Overtraining
18.11.3. The Female Athlete Triad

18.12. The Role of the Coach in Sports Performance

Module 19. Assessment of Nutritional Status and Calculation of Personalized Nutritional Plans, Recommendations and Monitoring

19.1. Medical History and Background

19.1.1. Individual Variables Affecting Nutritional Plan Response.

19.2. Anthropometry and Body Composition
19.3. Assessment of Eating Habits

19.3.1. Nutritional Assessment of Food Consumption

19.4. Interdisciplinary Team and Therapeutic Circuits
19.5. Calculation of Energy Intake
19.6. Calculation of Recommended Macro- and Micronutrient Intakes
19.7. Quantity and Frequency of Food Consumption Recommendations

19.7.1. Dietary Patterns
19.7.2. Planning
19.7.3. Distribution of Daily Meals

19.8. Diet Planning Models

19.8.1. Weekly Menus
19.8.2. Daily Intake
19.8.3. Methodology by Food Exchanges

19.9. Hospital Nutrition

19.9.1. Dietary Models
19.9.2. Decision Algorithms

19.10. Education

19.10.1. Psychological Aspects
19.10.2. Maintenance of Eating Habits
19.10.3. Discharge Recommendations

Module 20. Nutritional Consultation

20.1. How to Carry Out a Nutritional Consultation

20.1.1. Analysis of the Market and Competition
20.1.2. Clients
20.1.3. Marketing. Social Media Campaigns

20.2. Psychology and Nutrition

20.2.1. Psychosocial Factors Affecting Eating Behavior
20.2.2. Interview Techniques
20.2.3. Dietary Advice
20.2.4. Stress Control
20.2.5. Child and Adult Nutrition Education

Module 21. Probiotics, Prebiotics, Microbiota, and Health

21.1. Probiotics
21.2. Prebiotics
21.3. Clinical Applications of Probiotics and Prebiotics in Gastroenterology
21.4. Clinical Applications of Endocrinology and Cardiovascular Disorders
21.5. Clinical Applications of Probiotics and Prebiotics in Urology
21.6. Clinical Applications of Probiotics and Prebiotics in Gynecology
21.7. Clinical Applications of Probiotics and Prebiotics in Immunology
21.8. Clinical Applications of Probiotics and Prebiotics in Nutritional Diseases
21.9. Clinical Applications of Probiotics and Prebiotics in Neurological Diseases
21.10. Clinical Applications of Probiotics and Prebiotics in Critically Ill Patients
21.11. Dairy Products as a Natural Source of Probiotics and Prebiotics

Module 22. Nutrition for Health, Equity and Sustainability

22.1. Sustainable Nutrition, Food Variables Influencing the Ecological Footprint.

22.1.1. Carbon Footprint
22.1.2. Water Footprint

22.2. Food Waste as an Individual Problem and as a Problem Associated with the Food Industry
22.3. Biodiversity Loss at Different Levels and its Impact on Human Health: Microbiota
22.4. Toxics and Xenobiotics in Food and their Effects on Health
22.5. Current Food Legislation

22.5.1. Labeling, Additives and Regulatory Proposals in Marketing and Advertising

22.6. Nutrition and Endocrine Disruptors
22.7. The Global Obesity and Malnutrition Epidemic, Associated with Inequity: “A Planet of Fat and Hungry People”.
22.8. Feeding in Childhood and Youth and Habits Acquisition in Adulthood

22.8.1. Ultraprocessed Foods and Beverages other than Water: A Population Problem

22.9. Food Industry, Marketing, Advertising, Social Networks and their Influence on Food Choice
22.10. Healthy, Sustainable and Non-Toxic Food Recommendations: Policy

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