A Hybrid Master's Degree with which you can be aware of all the news about the use of probiotics and prebiotics in Sports Nutrition"

Proteins, creatine, leucine or omega 3 are essential in the recovery of certain injuries suffered by an athlete due to their sports practice. However, in addition to supplementation, scientific studies support the planning of balanced diets adapted to each sporting discipline in order to improve the athlete's performance.

The professional physiotherapist, who is part of clubs or companies dedicated to athletes' care, attention and nutritional monitoring, cannot be oblivious to constant advances in nutrition and food, given the high competitiveness that exists in the sports world. For this reason, TECH has designed this Hybrid Master's Degree in Sports Nutrition, which responds to the needs of specialists who demand current information and direct application in their daily practice.

Therefore, this program offers a theoretical phase taught exclusively online, in which students can delve into the latest trends in nutrition, nutritional assessment of the athlete, adaptation of diet according to their injury and discipline, as well as the different psychological problems that are related to food. To this end, it has innovative multimedia resources that can be accessed at any time of the day from an electronic device with an Internet connection.

In addition, this period of knowledge updating is complemented with a practical stay in a reference center, where students will be accompanied by other professionals in the world of Sports Nutrition, who will guide and tutor them at all times.

This program, therefore, is an excellent opportunity for specialists who seek to be updated in this field through a quality, flexible, university Certificate that is at the academic forefront.

You will be aware of how to correctly use ergogenic aids in injured 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 nutrition professionals with expertise in the nutritional care of high-level athletes
• Its graphic, schematic and eminently practical contents, with which they are conceived, gather scientific and assistance information on those medical disciplines that are essential for the professional practice
• Comprehensive plans for systematized action to address health sector issues
• Presentation of practical workshops on Clinical Nutrition
• Algorithm-based interactive learning system for decision-making in the situations that are presented to the student
• Practical clinical guides on approaching different pathologies
• Special emphasis on trends in nutrition and new 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 perform a clinical internship in one of the best centers in sports care

You will have at your disposal a library of multimedia resources that you can easily access from your computer with an Internet connection"

In this Professional Master's Degree proposal, of a professionalizing nature and blended learning modality, the program is intended to update nursing professionals who develop their functions in high performance centers, clinical or hospital centers, and who require a high level of qualification. The content is based on the latest scientific evidence and is organized in a didactic way to integrate theoretical knowledge into nursing practice. The theoretical-practical elements allow professionals to update their knowledge and help them to make the right decisions in patient care.

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 education program to learn in real situations. This program's design is based on Problem Based Learning, by means of which the student must try to solve different professional practice situations that will be presented throughout the program. For this purpose, the student will be assisted by an innovative interactive video system created by renowned experts.

The specialized teaching team of this Hybrid Master's Degree provides you with case studies, which you will be able to apply in real situations"

In this program you will be able to learn more about the recent news on organic and transgenic foods included in athletes diets"

In addition, the Relearning System, based on the repetition of content, health personnel will be able to advance, in a much more natural and progressive way, through the syllabus of this program. With this, you will be able to update your knowledge of Sports Nutrition more easily, even reducing the hours of study. In addition, video summaries of each topic, detailed videos, outlines, specialized readings or case studies will complement the information and make this Hybrid Professional Master's Degree's syllabus much more attractive.

The multimedia pills will lead you to get the latest information on Sports Nutrition in a much more dynamic and engaging way"

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 BORRAR
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. 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. 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. 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 vs. Omnivorous Food  

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  

8.6.1. 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

This Hybrid Master's Degree will bring you closer to the advances that have been made in recent years in immunonutrition"