Acquire the necessary skills and competencies to work in nursing in the area of Clinical Nutrition with a high-intensity Master's program"

This complete study course goes in depth into the nutritional problems most frequently presented by patients, addressing different techniques for assessment and nursing diagnoses. It will allow the nursing professional to adapt this knowledge to each patient, using the entire suggested plan and supplementing it with his or her own experiences.  

With this Professional Master’s Degree, nurses will develop their skills and knowledge of the different health problems in Clinical Nutrition. A unique opportunity to be trained by great working professionals, with the best didactic resources and practical cases based on real clinical situations.

Specialization in nutrition is the essential response of the professional to the needs of the population in terms of food and health care and prevention. An example of this is the growing implementation of Nutrition and Dietetics Units or Services in Spanish Hospitals, where the figure of the nurse takes on special relevance in the assessment of nutritional status and the planning and execution of particular nursing care for each patient.

Currently, there is a high demand for nurses with specific knowledge in Clinical Nutrition in the following areas:

  • Food processing industries
  • Food quality control laboratories
  • Medical and pharmaceutical visitor
  • Food, nutrition and dietetics consultancy companies
  • Sports centers and esthetic clinics
  • Group canteens, catering services, hotels, schools, etc.
  • Food handling training programs
  • Centers for the Prevention and Treatment of Eating Disorders

With this program, you will have the opportunity to study a program that brings together the most advanced and in-depth knowledge in the field, where a group of professors of high scientific rigor and extensive international experience provides you with the most complete and up-to-date information on the latest advances and techniques in Clinical Nutrition for Nursing.

A program created and directed by expert professionals in Clinical Nutrition that make this Professional Master’s Degree a unique opportunity for professional growth"

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

  • The graphic, schematic and practical contents of the course are designed to provide all the essential information required for professional practice
  • It contains exercises where the self-assessment process can be carried out to improve learning
  • Algorithm-based interactive learning system for decision-making for patients with feeding problems
  • Nursing care guidelines on the different pathologies related to nutrition
  • 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

This Professional Master’s Degree may be the best investment you can make in the selection of a refresher program for two reasons: in addition to updating your knowledge in advanced clinical nutrition, you will obtain a Professional Master’s Degree from TECH Technological University"

Its teaching staff includes renowned specialists in nutrition based on clinical practice, who bring the experience of their work to this program.

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 program to study in real situations.

This program is designed around Problem-Based Learning, whereby the nursing professional must try to solve the different professional practice situations that arise throughout the program. For this reason, you will be assisted by an innovative, interactive video system created by renowned and experienced experts in the field of radiology with extensive teaching experience.

You will be able to complete the Professional Master’s Degree 100% online, adapting it to your needs and making it easier for you to take it while you carry out your full-time healthcare role"

The learning experience on this Professional Master’s Degree follows the most developed didactic methods in online teaching to guarantee your efforts lead to the best results possible"


The structure of the curriculum has been designed by a team of professionals knowledgeable about the implications of the program in nutrition based on clinical practice, aware of the relevance of qualifications and committed to quality teaching through new educational technologies.

This Professional Master’s Degree in Clinical Nutrition for Nursing contains the most complete and up-to-date program on the market”

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, Chemical, and 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. Nutrition and the Circadian System Timing is the Key

Module 3. Assessment of Nutritional Status and Diet Application in Practice

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. Nutritional Consultation

4.1. How to Carry Out a Nutritional Consultation?

4.1.1. Analysis of the Market and Competition
4.1.2. Clientele
4.1.3. Marketing: Social Networks

4.2. Psychology and Nutrition

4.2.1. Psychosocial Factors Affecting Eating Behavior
4.2.2. Interview Techniques
4.2.3. Dietary Advice
4.2.4. Stress Control
4.2.5. Child and Adult Nutrition Education

Module 5. Sports Nutrition

5.1. Physiology of Exercise
5.2. Physiological Adaptation to Different Types of Exercise
5.3. Metabolic Adaptation to Exercise. Regulation and Control
5.4. Assessing Athletes’ Energy Needs and Nutritional Status
5.5. Assessing Athletes’ Physical Ability
5.6. Nutrition in the Different Phases of Sports Practice

5.6.1. Pre-Competition
5.6.2. During
5.6.3. Post-Competition

5.7. Hydration

5.7.1. Regulation and Needs
5.7.2. Types of Beverages

5.8. Dietary Planning Adapted to Different Sports
5.9. Ergogenic Aids and Current Anti-Doping Regulations

5.9.1. AMA Recommendations

5.10. Nutrition in Sports Injury Recovery 
5.11. Psychological Disorders Related to Practising Sport

5.11.1. Eating Disorders: Bigorexia, Orthorexia, Anorexia
5.11.2. Fatigue Caused by Overtraining
5.11.3. The Female Athlete Triad

5.12. The Role of the Coach in Sports Performance

Module 6. Clinical Nutrition and Hospital Dietetics

6.1. Role of the Nursing Professional in the Multidisciplinary Team of the Nutrition Units
6.2. Management of Hospital Nutrition Units

6.2.1. Nutrition in the Hospital Setting
6.2.2. Food Safety in Hospitals
6.2.3. Hospital Kitchen Organization
6.2.4. Planning and Managing Hospital Diets. Dietary Code

6.3. Hospital Basal Diets

6.3.1. Basal Diet in Adults
6.3.2. Pediatric Base Diet
6.3.3. Lacto-Ovo-Vegetarian Diet
6.3.4. Diet Adapted to Cultural

6.4. Therapeutic Hospital Diets

6.4.1. Unification of Diets and Personalized Menus

6.5. Bidirectional Drug-Nutrient Interaction

Module 7. Nutrition in Digestive System Pathologies

7.1. Nutrition in Oral Disorders

7.1.1. Taste
7.1.2. Salivation
7.1.3. Mucositis

7.2. Nutrition in Esophagogastric Disorders

7.2.1. Gastroesophageal Reflux 
7.2.2. Gastric Ulcers
7.2.3. Dysphagia

7.3. Nutrition in Post-Surgical Syndromes.

7.3.1. Gastric Surgery
7.3.2. Small Intestine

7.4. Nutrition in Bowel Function Disorders

7.4.1. Constipation
7.4.2. Diarrhea

7.5. Nutrition in Malabsorption Syndromes
7.6. Nutrition in Colonic Pathology

7.6.1. Irritable Bowel
7.6.2. Diverticulosis

7.7. Nutrition in Inflammatory Bowel Disease (IBD)
7.8. Most Frequent Food Allergies and Intolerances with Gastrointestinal Effects
7.9. Nutrition in Liver Diseases 

7.9.1. Portal Hypertension
7.9.2. Hepatic Encephalopathy
7.9.3. Liver Transplant

7.10. Nutrition in Biliary Diseases Biliary Lithiasis
7.11. Nutrition in Pancreatic Diseases

7.11.1. Acute Pancreatitis
7.11.2. Chronic Pancreatitis.

Module 8. Nutrition in Endocrine-Metabolic Diseases

8.1. Dyslipidemia and Arteriosclerosis
8.2. Diabetes Mellitus
8.3. Hypertension and Cardiovascular Disease
8.4. Obesity

8.4.1. Etiology. Nutrigenetics and Nutrigenomics
8.4.2. Pathophysiology of Obesity
8.4.3. Diagnosis of the Disease and its Comorbidities
8.4.4. Multidisciplinary Team in Obesity Treatment.
8.4.5. Dietary Treatment: Therapeutic Possibilities
8.4.6. Pharmacological Treatment New Drugs
8.4.7. Psychological Treatment Intervention Models Treatment of Associated Eating Disorders

8.4.8. Surgical Treatments Indications Techniques Complications Dietary Management Metabolic Surgery

8.4.9. Endoscopic Treatments Indications Techniques Complications Patient Dietary Management

8.4.10. Physical Activity in Obesity Assessment of the Patient’s Functional Capacity and Activity Activity-based Prevention Strategies Intervention in the Treatment of the Disease and Associated Pathologies

8.4.11. Update on Diet and Obesity Studies
8.4.12. National and International Intervention Strategies for Obesity Control and Prevention

Module 9. Nutrition in Kidney Diseases

9.1. Glomerular Disorders and Tubulopathies
9.2. Predialysis Chronic Renal Failure
9.3. Chronic Renal Failure and Dialysis
9.4. Gout and Hyperuricemia

Module 10. Nutrition in Neurological Diseases

10.1. Swallowing Disorders
10.2. Disabling Neuromuscular Disorders
10.3. Stroke
10.4. Parkinson’s Disease
10.5. Alzheimer’s Disease

Module 11. Nutrition in Special Situations

11.1. Nutrition in Metabolic Stress Situations

11.1.1. Sepsis
11.1.2. Polytrauma
11.1.3. Burns
11.1.4. Transplant Recipient

11.2. Nutrition in Oncology Patients with:

11.2.1. Surgical Management
11.2.2. Chemotherapy Treatment
11.2.3. Radiotherapy Treatment
11.2.4. Bone Marrow Transplant

11.3. Immune Diseases

11.3.1. Acquired Immunodeficiency Syndrome

Module 12. Nutrition in Deficiency Diseases

12.1. Malnutrition

12.1.1. Hospital Malnutrition
12.1.2. The Fasting and Refeeding Cycle

12.2. Anaemia. Hemochromatosis
12.3. Vitamin Deficiencies
12.4. Osteoporosis
12.5. Oral Disease and its Relationship with Diet

Module 13. Artificial Nutrition in Adults

13.1. Enteral Nutrition
13.2. Parenteral Nutrition
13.3. Artificial Nutrition at Home
13.4. Adapted Oral Nutrition

Module 14. Physiology of Infant Nutrition

14.1. Influence of Nutrition on Growth and Development
14.2. Nutritional Requirements in the Different Periods of Childhood
14.3. Nutritional Assessment in Children
14.4. Physical Activity Evaluation and Recommendations
14.5. Nutrition During Pregnancy and its Impact on the New-born
14.6. Current Trends in Preterm New-born Nutrition
14.7. Nutrition in Lactating Women and its Impact on the Infant
14.8. Nutrition of Newborns with Intrauterine Growth Delay. Implications on Metabolic Diseases
14.9. Breastfeeding

14.9.1. Human Milk as a Functional Food
14.9.2. Process of Milk Synthesis and Secretion
14.9.3. Reasons for it to be Encouraged

14.10. Human Milk Banks

14.10.1. Milk Bank Operation and Indications

14.11. Concept and Characteristics of the Formulae Used in Infant Feeding
14.12. The Move to a Diversified Diet. Complementary Feeding During the First Year of Life
14.13. Feeding 1–3-Year-Old Children
14.14. Feeding During the Stable Growth Phase. Schoolchild Nutrition
14.15. Adolescent Nutrition: Nutritional Risk Factors
14.16. Child and Adolescent Athlete Nutrition
14.17. Other Dietary Patterns for Children and Adolescents Cultural, Social, and Religious Influences on Infant Nutrition
14.18. Prevention of Childhood Nutritional Diseases Objectives and Guidelines

Module 15. Artificial Nutrition in Pediatrics

15.1. Concept of Nutritional Therapy 

15.1.1. Evaluation of Patients in Need of Nutritional Support
15.1.2. Indications

15.2. General Information about Enteral and Parenteral Nutrition
15.3. Dietary Products Used for Sick Children or Children with Special Needs
15.4. Implementing and Monitoring Patients with Nutritional Support

15.4.1. Critical Patients
15.4.2. Patients with Neurological Pathologies

15.5. Artificial nutrition at home
15.6. Nutritional Supplements to Support the Conventional Diet
15.7. Probiotics and prebiotics in infant feeding

Module 16. Infant Malnutrition

16.1. Infant Malnutrition

16.1.1. Psychosocial Aspects
16.1.2. Pediatric Assessment
16.1.3. Treatment and Monitoring

16.2. Nutritional Anemias

16.2.1. Other Nutritional Anemias in Childhood

16.3. Vitamin and Trace Element Deficiencies

16.3.1. Vitamins
16.3.2. Trace Elements
16.3.3. Detection and Treatment

16.4. Fats in Infant Diets

16.4.1. Essential Fatty Acids

16.5. Childhood Obesity

16.5.1. Prevention
16.5.2. Impact of Childhood Obesity
16.5.3. Nutritional Treatment

Module 17. Childhood Nutrition and Pathologies

17.1. Nutrition of Children with Oral Pathologies
17.2. Nutrition of Infants and Children with Gastroesophageal Reflux
17.3. Nutrition in Acute Diarrhea Situation
17.4. Nutrition in Children with Celiac Disease
17.5. Nutrition in Children with Inflammatory Bowel Disease
17.6. Nutrition in Children with Digestive Malabsorption Syndrome
17.7. Nutrition in Children with Constipation
17.8. Nutrition in Children with Liver Disease
17.9. Feeding Difficulties and Disorders in Children

17.9.1. Physiological Aspects
17.9.2. Psychological Aspects

17.10. Eating Disorders

17.10.1. Anorexia
17.10.2. Bulimia
17.10.3. Others

17.11. Innate Problems With Metabolism

17.11.1. Principles for Dietary Treatment

17.12. Nutrition in Dyslipidemias
17.13. Nutrition in Diabetic Children
17.14. Nutrition in Autistic Children
17.15. Nutrition in Children with Cancer
17.16. Nutrition in Children with Chronic Pulmonary Pathology
17.17. Nutrition in Children with Nephropathy
17.18. Nutrition in Children with Food Allergies and/or Intolerances
17.19. Childhood and Bone Pathology Nutrition

An impressive teaching staff, made up of professionals from different areas of expertise, will be your teachers during your training: a unique opportunity not to be missed”