Get up to date on the latest trends in Sports Nutrition, with the best teachers and an educational program based on a syllabus that will expand your knowledge like no other in the educational market".

For several years now, scientific and technological innovation in the Nutrition field of Nutrition has allowed the development of much more accurate protocols for the nutritional requirements of each patient. In the case of high performance sports, these innovations have also brought important benefits and, today, the sector has precise and increasingly personalized protocols. Keeping constantly up-to-date on developments in these academic fields can be cumbersome for specialists. Most of the time, the programsare either not properly up-to-date or they have a prevailing high theoretical load.

TECH wants to differentiate itself in this context from a degree where the theoretical and practical study of Sports Nutrition is integrated in an ideal way. Therefore, this Hybrid Master's Degree will provide the health professional, first of all, with a 100% online study period, from a platform with multiple interactive features. This moment of the educational process will not be governed by pre-established evaluation schedules or restrictive schedules. In this way, the student will have the opportunity to choose when and where to access the content. Moreover, it will be supported by innovative didactic methods such as Relearning to consolidate knowledge in a fast and flexible way. 

Then, after passing the first stage, you will carry out a first level clinical practice in a health institution with the best resources in the field of Sports Nutrition. From them, you will offer treatments and follow-up protocols in situ to real patients with different nutritional requirements. Throughout this phase, specialists will be accompanied by an associate tutor, who will be responsible for familiarizing them with different professional dynamics. They will also be able to exchange experiences and doubts with other prestigious experts. This on-site internship will last 3 weeks, distributed in 8-hour shifts, from Monday to Friday. Upon completion, the specialist will be ready to exercise his new knowledge in an optimal way and with total guarantees of assimilation. 

Thanks to TECH, you will incorporate into your theoretical skills the most innovative protocols and procedures for the diagnosis of foodborne diseases in high-performance athletes"

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

• Development of more than 100 clinical cases presented by Sports Nutrition in Medicine in professionals 
• 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
• Comprehensive systematized action plans for the main pathologies in the internal medicine unit  
• Presentation of practical workshops on procedures, diagnosis, and treatment techniques in athlete patients
• Algorithm-based interactive learning system for decision-making in the presented Doctor situations
• Practical clinical guides on approaching different pathologies 
• All of this will be complemented by 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 addition, you will be able to carry out a clinical internship in one of the best hospitals in the world

For the intensive and on-site internship included in this degree, you will have access to facilities of international clinical prestige in the approach of problems related to Sports Nutrition"

In this Hybrid Master's Degree, with a vocational nature and blended learning modality, the program is aimed at updating nursing professionals who demand a high level of qualification. In this proposed  Master's Degree, of a professionalizing nature and blended learning modality, the program is aimed at updating professionals of Sports Nutrition in Medicine, with the most up-to-date knowledge. 

Thanks to its multimedia content developed with the latest educational technology, they will allow the health professional to learn in a contextual and situated learning environment, i.e., a simulated environment that will provide immersive learning programmed to train in real situations. This program is designed around Problem-Based Learning, whereby the physician must try to solve the different professional practice situations that arise during the course. For this purpose, the students will be assisted by an innovative interactive video system created by renowned and experienced experts. 

This Hybrid Master's Degree will make you an expert in the creation of food composition tables according to nutritional data for sportsmen and women"

Enroll now with TECH and you will get a much more in depth update than in other degrees about the fundamental novelties of Sports Nutrition"

This syllabus has been designed taking into account the latest scientific and technological evidence in the field of Sports Nutrition. Therefore, its educational modules include innovative elements such as the recent criteria and tools for the assessment of nutritional status or those essential for the calculation of personalized dietary plans. At the same time, it examines the current contributions about muscle physiology and metabolic behavior in athletes. For the mastery of all these subjects TECH provides, in addition to the conventional theoretical learning resources, a wide range of multimedia products such as infographics and videos. This will enable the students to expand their knowledge in a faster and more flexible way.

With this TECH program, you will dedicate 1,500 hours to the theoretical learning of the latest innovations related to 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 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 Diets

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. 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. After the 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. 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 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 Evaluation/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. Nutrition, 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. Education
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

You will be able to study wherever and whenever you want the theoretical contents of this degree thanks to its innovative 100% online learning platform"