A comprehensive and 100% online program, exclusive to TECH, with an international perspective supported by our membership with The Chartered Association of Sport and Exercise Sciences" 

In a context where the science of nutrition is constantly advancing, the personalization of dietary strategies according to the needs of each sport and athlete has become an essential pillar for achieving peak performance. 

Therefore, TECH Global University will address, with scientific rigor and a practical approach, the particularities of nutrition in sports practice, adapting to the needs of each discipline and level of physical demand.  Additionally, it will incorporate updated content such as vegetarianism applied to sports, analyzing the planning of balanced diets that ensure optimal performance without compromising the athlete's health. 

Furthermore, this university program will provide professionals with the necessary tools to design nutritional strategies tailored to the individual demands of each athlete.  Through a practical, research-based approach, skills will be strengthened to assess nutritional status, develop optimal meal plans, and implement specific protocols that enhance performance and recovery.  

Subsequently, TECH has developed an innovative methodology that allows flexible access to high-quality content without time restrictions.  Thanks to its 100% online system, available 24 hours a day, 7 days a week, it is possible to train from any device with an internet connection. Moreover, the Relearning method will facilitate a progressive assimilation of knowledge, optimizing the retention of key information. As a significant added value, this university program will feature a prestigious global guest who will deliver 10 exclusive Masterclasses.  

Additionally, thanks to the membership in The Chartered Association of Sport and Exercise Sciences (CASES), students will gain access to exclusive educational resources, discounts on events and specialized publications, and practical benefits such as professional insurance.  They will also be able to join an active community, participate in committees, and obtain accreditations that enhance their development, visibility, and professional prospects in the field of sports and exercise science. 

You will incorporate the latest advancements in Sports Nutrition into your professional practice” 

This Master's Degree in Sports Nutrition contains the most complete and up-to-date university program on the market. Its most notable features are: 

• The development of case studies presented by experts in Sports Nutrition 
• 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 self-assessment can be used to improve learning 
• Its special emphasis on innovative methodologies  
• 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 

You will plan specific diets tailored to the needs of each sports discipline” 

The teaching staff includes professionals from the field of Sports Nutrition, who bring their work experience to this program, as well as recognized specialists from leading 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 incorporate the latest advancements in Sports Nutrition into your professional practice"

You will plan specific diets tailored to the needs of each sports discipline"

The concepts covered by the academic pathway of this university program constitute fundamental aspects of Sports Nutrition. In fact, there will be an in-depth exploration of muscular and metabolic physiology related to exercise. Furthermore, the program will delve into nutrition for reconditioning and functional recovery, addressing dietary strategies that promote muscle regeneration and optimize training. Through an evidence-based approach, advanced methodologies for planning diets adapted to various sports demands will be analyzed, ensuring students acquire updated knowledge that can be applied in professional practice across different areas of physical performance. 

Get up to date with this rigorous syllabus and discover the most advanced approaches to Nutrition for functional recovery” 

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 Synbiotics
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 Hazards
1.9.2. Chemical Hazards
1.9.3. Microbiological Hazards

1.10. New Food Labeling 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 Eating. 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. Nutrition in Sports Practice

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. American Medical Association Recommendations

4.10. Nutrition in Sports Injury Recovery
4.11. Psychological Disorders Related to Practicing 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. Muscular and Metabolic Physiology Related to 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 Different Energy Sources 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 Diet vs. Omnivorous Diet

6.8.1. Evolutionary Diet
6.8.2. Current Diet

6.9. Ergogenic Aids

6.9.1. Creatine
6.9.2. Plant-Based 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. Amenorrhea
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 Rehabilitation and Functional Recovery

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

8.4.1. Saturated
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. Fiber
8.8. Water
8.9. Phytochemicals

8.9.1. Phenols
8.9.2. Thiols
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 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. Disease Treatment

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 Nutrition 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 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 Meals

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. Education

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

With high-quality multimedia materials, you will delve into the principles of the Mediterranean and sustainable diet”