The prescription of appropriate diets for sick children will improve their state of health, thanks to the benefits of maintaining a balanced diet"

Higher education in Clinical Nutrition in Pediatrics is absolutely necessary in different professional areas (medicine, nursing, nutrition, pharmacy, physiotherapy, etc.) in order to meet the needs of children with pathologies and those who require a diet appropriate to their needs. In this case, TECH has designed this very complete program aimed specifically at nutritionists. To this end, the program has a large team of specialized experts who have joined forces to offer the latest information in this field, so that superior competence can be acquired.  

In pediatric pathology, nutrition intervenes as an etiological factor and as a complication of other diseases. Therefore, there is a growing interest in the study of food and nutrition in the genesis, treatment and support of a large number of pathologies in children as future healthy adults. Thus, specialization in nutrition is the essential response of the professional to the population' s healthcare and preventive needs in terms of food and health.  

This program offers the student the possibility of deepening and updating knowledge, using the latest educational technology. It offers a global vision of clinical nutrition while focusing on the most important and innovative aspects of feeding in the pediatric age, including from the intrauterine phase to adolescence, as well as the diseases in which feeding plays a highly relevant role. 

As it is an online Clinical Nutrition in Pediatrics for Nutritionists, the student is not bound by fixed schedules or the need to move to another physical location, rather, they can access the content at any time of the day, balancing their professional or personal life with their academic life.

Only with proper education, will you know the best way to counsel your patients on nutritional issues"

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

• More than 75 clinical cases presented by experts in pediatric clinical nutrition
• 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 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 Clinical Nutrition in Pediatrics for Nutritionists, you will obtain a degree from the largest online university in Spanish: TECH”

Its teaching staff includes professionals belonging to the field of nutrition, who contribute their work experience to this program, as well as renowned specialists from leading societies and prestigious universities.

Its 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 immersive education programmed to learn 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 throughout the program. For this purpose, the professional will be assisted by an innovative interactive video system developed by renowned and experienced experts in Clinical Nutrition in Pediatrics for Nutritionists. 

The Master's Degree allows students to practice in simulated environments, which provide immersive learning programmed to prepare them for real 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 from the best hospitals and universities in the country, who are aware of the relevance of up-to-date training to be able to intervene in the prevention, diagnosis, and treatment of infection in pediatric patients, and are committed to quality teaching through new educational technologies.

We have the most complete and up-to-date program on the market. We seek excellence and we want to help you achieve it too"

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 Food: Appetite and Satiety
2.5. Psychology and Nutrition
2.6. Nutrition and the Circadian System. Timing is the Key
2.7. Update on Nutritional Objectives and Recommended Intakes
2.8. New Evidence on the Mediterranean Diet

Module 3. Clinical Nutrition and Hospital Dietetics

3.1. Management of Hospital Nutrition Units

3.1.1. Nutrition in the Hospital Setting
3.1.2. Food Safety in Hospitals
3.1.3. Planning and Managing Hospital Diets Dietary Code

3.2. Hospital Basal Diets

3.2.1. Pediatric Basal Diet
3.2.2. Ovo-Lacto-Vegetarian and Vegan Diet
3.2.3. Diet Adapted to Cultural

3.3. Therapeutic Hospital Diets

3.3.1. Uniting Diets
3.3.2. Personalised Menu’s

3.4. Bidirectional Drug-Nutrient Interaction

Module 4. Physiology of Infant Nutrition

4.1. Influence of Nutrition on Growth and Development
4.2. Nutritional Requirements in the Different Periods of Childhood
4.3. Nutritional Assessment in Children
4.4. Physical Activity Evaluation and Recommendations
4.5. Nutrition During Pregnancy and its Impact on the New-born
4.6. Current Trends in the Premature New-born Nutrition
4.7. Nutrition in Lactating Women and its Impact on the Infant
4.8. Nutrition of New-borns with Intrauterine Growth Delay 
4.9. Breastfeeding

4.9.1. Human Milk as a Functional Food
4.9.2. Process of Milk Synthesis and Secretion
4.9.3. Reasons for it to be Encouraged

4.10. Human Milk Banks

4.10.1. Milk Bank Operation and Indications

4.11. Concept and Characteristics of the Formulae Used in Infant Feeding
4.12. The Move to a Diversified Diet. Complementary Feeding During the First Year of Life
4.13. Feeding 1–3-Year-Old Children
4.14. Feeding During the Stable Growth Phase: Schoolchild Nutrition
4.15. Nutrition in Adolescence: Nutritional Risk Factors
4.16. Child and Adolescent Athlete Nutrition
4.17. Other Dietary Options for Children and Adolescents: Cultural, Social, and Religious Influences on Child Feeding
4.18. Prevention of Childhood Nutritional Diseases: Objectives and Guidelines

Module 5. Artificial Nutrition in Pediatrics

5.1. Concept of Nutritional Therapy in Pediatrics

5.1.1. Evaluation of Patients in Need of Nutritional Support
5.1.2. Indications

5.2. General Information about Enteral and Parenteral Nutrition

5.2.1. Enteral Paediatric Nutrition
5.2.2. Parenteral Paediatric Nutrition

5.3. Dietary Products Used for Sick Children or Children with Special Needs
5.4. Implementing and Monitoring Patients with Nutritional Support

5.4.1. Critical Patients
5.4.2. Patients with Neurological Pathologies

5.5. Artificial nutrition at home
5.6. Nutritional Supplements to Support the Conventional Diet
5.7. Probiotics and prebiotics in infant feeding

Module 6. Infant Malnutrition

6.1. Childhood Malnutrition and Undernutrition

6.1.1. Psychosocial Aspects
6.1.2. Pediatric Assessment
6.1.3. Treatment and Monitoring

6.2. Nutritional Anemias

6.2.1. Other Nutritional Anemias in Childhood

6.3. Vitamin and Trace Element Deficiencies

6.3.1. Vitamins
6.3.2. Trace Elements
6.3.3. Detection and Treatment

6.4. Fats in Infant Diets

6.4.1. Essential fatty acids

6.5. Childhood Obesity

6.5.1. Prevention
6.5.2. Impact of Childhood Obesity
6.5.3. Nutritional Treatment

Module 7. Childhood Nutrition and Pathologies

7.1. Nutrition of Children with Oral Pathologies

7.1.1. Major Childhood Oral Pathologies
7.1.2. Repercussions of These Alterations on the Child’s Nutrition
7.1.3. Mechanisms to Avoid Related Malnutrition

7.2. Nutrition of Infants and Children with Gastroesophageal Reflux

7.2.1. Repercussions of These Alterations on the Child’s Nutrition
7.2.2. Mechanisms to Avoid Related Malnutrition

7.3. Nutrition in Acute Diarrhea Situation

7.3.1. Repercussions of These Alterations on the Child’s Nutrition
7.3.2. Mechanisms to Avoid Related Malnutrition

7.4. Nutrition in Children with Celiac Disease

7.4.1. Repercussions of These Alterations on the Child’s Nutrition
7.4.2. Mechanisms to Avoid Related Malnutrition

7.5. Nutrition in Children with Inflammatory Bowel Disease

7.5.1. Repercussions of These Alterations on the Child’s Nutrition
7.5.2. Mechanisms to Avoid Related Malnutrition

7.6. Nutrition in Children with Digestive Malabsorption Syndrome

7.6.1. Repercussions of These Alterations on the Child’s Nutrition
7.6.2. Mechanisms to Avoid Related Malnutrition

7.7. Nutrition in Children with Constipation

7.7.1. Nutritional Mechanisms to Prevent Constipation
7.7.2. Nutritional Approaches for Treating Constipation

7.8. Nutrition in Children with Liver Disease

7.8.1. Repercussions of These Alterations on the Child’s Nutrition
7.8.2. Mechanisms to Avoid Related Malnutrition
7.8.3. Special Diets

Module 8. Nutrition and Nondigestive Pathologies in Childhood

8.1. Feeding Difficulties and Disorders in Children Small

8.1.1. Physiological Aspects
8.1.2. Psychological Aspects

8.2. Eating Disorders

8.2.1. Anorexia
8.2.2. Bulimia
8.2.3. Others

8.3. Inborn Errors of Metabolism

8.3.1. Principles for Dietary Treatment

8.4. Nutrition in Dyslipidemias

8.4.1. Nutritional Mechanisms to Prevent Dyslipidemias
8.4.2. Nutritional Approaches for Treating Dyslipidemias

8.5. Nutrition in Diabetic Children

8.5.1. Repercussions of Diabetes on the Child’s Nutrition
8.5.2. Mechanisms to Avoid Related Malnutrition

8.6. Nutrition in Autistic Children

8.6.1. Repercussions of These Alterations on the Child’s Nutrition
8.6.2. Mechanisms to Avoid Related Malnutrition

8.7. Nutrition in Children with Cancer

8.7.1. Repercussions of Disease and Treatments in the Child’s Nutrition
8.7.2. Mechanisms to Avoid Related Malnutrition

8.8. Nutrition in Children with Chronic Pulmonary Pathology

8.8.1. Repercussions of These Alterations on the Child’s Nutrition
8.8.2. Mechanisms to Avoid Related Malnutrition

8.9. Nutrition in Children with Nephropathy

8.9.1. Repercussions of These Alterations on the Child’s Nutrition
8.9.2. Mechanisms to Avoid Related Malnutrition
8.9.3. Special Diets

8.10. Nutrition in Children with Food Allergies and/or Intolerances

8.10.1. Special Diets

8.11. Childhood and Bone Pathology Nutrition

8.11.1. Mechanisms for Good Bone Health in Childhood

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