Home / FACULTAD DE NUTRICIÓN / Master of Continuing Education in Nutrition and Dietetics

Master of Continuing Education in Nutrition and Dietetics

Include free content with your subscription

Request Free Information

I agree with the Privacy Policy.

About this course

University degree

1500 h

Online

60 ECTS (Créditos)

Qualification of Master of Continuing Education in Nutrition and Dietetics

Master's Degree in Nutrition and Dietetics issued by the European University Miguel de Cervantes accredited with 60 University ECTS (Professional Master of the European University Miguel de Cervantes).

This training includes free content with your Educa University subscription.

Not a subscriber yet? At Educa University, we respond nimbly to the educational needs of a digitalised and constantly changing world. We are leaders in the development of educational programmes and AI tools, with partnerships with prestigious universities in Europe, the United States and Latin America.

Subscribe now

Objectives

Raise awareness of the preventive nature that optimal nutrition has on health.

To have a reasoned knowledge of the energetic and nutritional needs of the organism.

To study the nutritional aspects, sources and recommended intakes of the different nutrients.

Define the nutritional needs in the different stages of life and physiological periods: maternal and infant nutrition; infant nutrition; dietetics and nutrition in the elderly.

To define the nutritional needs in the practice of sports.

To know and assess the different eating disorders. Anorexia nervosa, bulimia nervosa and obesity.

Content

MODULE 1. NUTRITIONAL NEEDS AND STUDY OF NUTRIENTS

UNIT 1. CONCEPTS AND DEFINITIONS
Concept of bromatology
Concept of food
Concept of nutrition
Concept of food
Concept of nutrient
Concept of dietetics
Concept of diet
Concept of ration
Concept of dietitian-nutritionist
Concept of health
Concept of disease
UNIT DIDACTIC 2. CLASSIFICATION OF FOODS AND NUTRIENTS. FOOD GUIDELINES
Classification of foods
Classification of nutrients
Nutrient requirements: nutritional pyramid
TEACHING UNIT 3. THE DIGESTIVE SYSTEM
Basic concepts
Anatomy and physiology of the digestive system
Digestion process
TEACHING UNIT 4. NUTRITIONAL NEEDS
Cellular energy transformations
Units of energy measurement
Energy needs of the healthy adult
Caloric value of food
TEACHING UNIT 5. CARBOHYDRATES
Definition and general
Classification
Functions
Metabolism of carbohydrates
Dietary fiber
UNIT 6. LIPIDS
Definition and general
Functions
Distribution
Classification
Lipid metabolism
UNIT 7. PROTEINS
Definition and general
Amino acids
Proteins
Protein metabolism
Protein requirements
Protein value of food
Protein-related diseases
UNIT 8. VITAMINS
Introduction
Functions
Classification
Actual requirements and vitamin complexes
TEACHING UNIT 9. MINERALS
Introduction
Classification
General characteristics of minerals
General functions of minerals
TEACHING UNIT 10. NUTRITIONAL IMPORTANCE OF WATER
Introduction and characteristics of water
Water in the human body
Recommendations on water consumption
Disorders related to water consumption
Water content in food

MODULE 2. STUDY OF FOODS

UNIT 1. NUTRITIONAL VALUE AND COMPOSITION OF FOODS (I)
Nutritional value of foods
Classification of foods
Foods of animal origin
UNIT 2. NUTRITIONAL VALUE AND COMPOSITION OF FOODS (II)
Foods of vegetable origin
Cereals and derivatives
Vegetables
Mushrooms and algae
Legumes
Fruits and nuts
Vegetable fats
Other foods
Stimulant foods
Condiments and spices
UNIT DIDACTIC 3. FOOD HANDLING
Introduction
Food hygiene
Food quality
TEACHING UNIT 4. CULINARY TREATMENT OF FOOD
Room temperature operations
Cooking operations
UNIT 5. FOOD PRESERVATION
Food preservation
Classification of food preservation methods
Physical methods
Chemical methods
Emerging technologies
Tips on food procurement
Responsible consumption
Eating habits: origin and change
UNIT DIDACTIC 6. TCA AND BDN, RECOMMENDED INTAKES AND FOOD LABELLING
Food Composition Tables and Nutritional Databases
Recommended Intakes
Food Labelling

MODULE 3. DIETARY AND NUTRITIONAL ASPECTS IN THE DIFFERENT STAGES OF LIFE

UNIT 1. THE DIET
Definition and generalities
Balanced diet
Caloric profile and dietary recommendations
Making a diet
Myths in nutrition and dietetics
UNIT 2. NUTRITIONAL STATUS ASSESSMENT
Definition and general
Patient interview
Dietary assessment
Clinical assessment
Anthropometric assessment
Biochemical assessment
Immunological assessment
UNIT 3. DIETARY AND NUTRITIONAL ASPECTS DURING PREGNANCY
Introduction
Physiological changes during pregnancy
Nutritional needs in pregnancy
Dietary recommendations in pregnancy
Common complications in pregnancy
UNIT 4. DIETARY AND NUTRITIONAL ASPECTS DURING BREASTFEEDING
Physiological changes during breastfeeding
Nutritional needs in breastfeeding
Dietary recommendations in breastfeeding
Hygienic measures and consumption of medicines
Types of breastfeeding
Position for breastfeeding
Duration and frequency of feedings
UNIT DIDACTIC 5. DIETARY AND NUTRITIONAL ASPECTS IN THE INFANT
Physiological changes
Developmental milestones important in nutrition
Nutritional needs of the infant (0-12 months)
Complementary feeding or Beikost
Recommendations for preparing the bottle
UNIT 6. DIETARY AND NUTRITIONAL ASPECTS IN INFANCY
Physiological changes
Child development milestones
Factors influencing food intake
Nutritional pyramid in the child
Nutritional needs and dietary recommendations
Food rhythms during the day
Learning to eat
Weekly meal plan
Importance of good nutrition in children
Obesity: NAOS strategy
Analysis of school children's eating habits and recommendations to follow
School canteens
Decalogue to promote healthy eating habits in children
UNIT 7. DIETARY AND NUTRITIONAL ASPECTS IN ADOLESCENCE
Introduction
Physiological changes
Nutritional needs and recommendations
Adolescents: tips for a healthy life
TEACHING UNIT 8. DIETARY AND NUTRITIONAL ASPECTS IN OLDER AGEING
Introduction
Physiological, psychological and social changes in aging
Nutritional needs in aging
Culinary aspects in the diet of the elderly
Tips for menu planning in the elderly
Adapted basic food
Menopause

MODULE 4. DIETOTHERAPY

UNIT 1. DIGESTIVE PATHOLOGIES
Characteristics of the digestive system
Intestinal microbiota. Characteristics, functions
Microbiota - brain axis
Dysbiosis
Digestive pathologies
Gastrointestinal function disorder.
Helicobacter Pylori and chronic gastritis. Nutritional approach
Inflammatory bowel disease. Nutritional approach
Bacterial overgrowth (SIBO). Nutritional treatment
Leaky gut syndrome (PBS). Nutritional treatment
Irritable bowel syndrome (IBS). Nutritional treatment
Crohn's disease. Nutritional treatment
UNIDAD DIDÁCTICA 2. DYSLIPEMIAS AND HYPERLIPEMIAS
Concept and introduction
Dyslipemias and hyperlipemias
Epidemiology
Clinical manifestations and diagnosis
Nutritional guidelines
UNIT 3. THYROIDS
Introduction to the Hypothalamus-Pituitary-Thyroid (HPT) axis
Symptomatology of thyroid disruption
Hypothyroidism and Hyperthyroidism
Nutritional requirements and supplementation
Therapeutic nutrition in thyroid treatment
UNIT DIDACTIC 4. RENAL DISEASE
Anatomy and physiology of the kidney
Renal pathophysiology
Renal pathologies
Dietary management in pre-dialysis
Dietary management in hemodialysis
Dietary management in peritoneal dialysis
Dietary management in transplantation
Culinary techniques in feeding the renal patient
Fluid intake
UNIT DIDACTIC 5. CANCER
Introduction
Prevalence of malnutrition in the oncology patient
Causes of malnutrition in the oncology patient
Assessment of nutritional status in the oncology patient
Nutritional intervention in the oncology patient
UNIT 6. DRUG-DIET INTERACTION
Drug-drug interaction
Drugs and diet
Food-drug and drug-food interaction
Recommendations for the prevention of interactions
TEACHING UNIT 7. NUTRITION AND CLINICAL ANALYSIS
Analytical markers in blood
Blood count
Nutritional biomarkers: Micronutrients
Cardiovascular profile
Inflammation biomarkers
Urine analytical markers
UNIT DIDACTIC 8. BASIC ADAPTED BASIC FEEDING
Classification
Basic adapted feeding
Dietary supplements
Indications for artificial nutrition
Enteral nutrition
Parenteral nutrition
UNIT DIDACTIC 9. NUTRITIONAL EDUCATION AND PSYCHOLOGICAL ACCOMPANIMENT OF THE PATIENT
Importance of nutritional education
Link between emotions and nutrition
Psychological accompaniment of the patient
UNIT DIDACTIC 10. NUTRIGENETICS AND NUTRIGENOMICS: EATING TO REGULATE OUR GENE EXPRESSION
Differences between nutrigenetics and nutrigenomics
You are what you eat: Regulation of gene expression through diet
Genetic variability and the importance of personalizing diets
Nutrition as a marker in evolution

MODULE 5. EATING BEHAVIOR DISORDERS

UNIT 1. EATING DISORDERS OR EATING PSYCHOPATHOLOGY
History of eating disorders
Current classification of eating disorders.
Psychological factors of the eating process. Study of personality
Ways of studying personality
Social factors of the eating process
UNIT DIDACTIC 2. PHYSIOLOGY AND NEUROBIOLOGY OF FEEDING BEHAVIOR REGULATION
Development of eating behavior and its alterations
Neurobiological alterations
UNIT DIDACTIC 3. MENTAL DISORDERS AND DISORDERED EATING
Concept and classification of mental disorders
Anxiety disorders
Affective disorders
Alcohol use disorders
Drug use disorders
Schizophrenic and delusional disorders
Organic disorders: dementias
UNIT DIDACTIC 4. OBESITY AS AN EATING DISORDER
Concept of obesity
Classification of obesity
Epidemiology
Etiology
Psychosocial aspects
Comorbidity
Treatment
UNIT 5. ANOREXIA NERVIOUS
Concept of anorexia nervosa
History
Epidemiology
Etiology
Clinic of anorexia nervosa
Diagnosis
Evolution and prevention
Treatment
UNIT DIDACTIC 6. BULIMIA NERVIOUS
Concept of bulimia nervosa
Historical evolution
Epidemiology
Diagnosis
Clinical manifestations
Treatment
Differences between anorexia and bulimia
UNIT 7. OTHER EATING BEHAVIOR DISORDERS
Vigorexia
Orthorexia
Malnutrition
TEACHING UNIT 8. CLINICAL ASSESSMENT AND DIAGNOSTIC CRITERIA FOR EATING BEHAVIOR DISORDERS
The assessment process
Diagnostic criteria
Differential diagnosis
TEACHING UNIT 9. INTERDISCIPLINARY TREATMENT OF EATING BEHAVIOR DISORDERS
Relationship of the nutritionist or responsible person with the patient
Forms of communication
Handling difficult situations
Recording data
Treatment
Clinical and nutritional approach
Other approaches

MODULE 6. SPORTS NUTRITION

UNIT 1. APPLIED MYOLOGY
Introduction to Myology
Types of Muscle Tissue
Characteristics of muscle tissue
The Skeletal Muscle
Muscle Junctions
Muscle tone and strength
Muscle contraction
UNIT 2. NUTRIENT UTILIZATION IN EXERCISE
Energy utilization by muscle
Carbohydrate utilization in exercise
Utilization of fat in exercise
Utilization of protein in exercise
Vitamins and exercise
Minerals and exercise
Water and exercise
UNIT DIDACTIC 3. PHYSIOLOGY OF PHYSICAL EXERCISE
Introduction to exercise physiology
Physical exercise
Organic adaptations in exercise
Fatigue
TEACHING UNIT 4. HYDRATION AND SPORT
Introduction
Ways of entering and eliminating water from the body
Functions of water in the body related to physical activity
Fluid and electrolyte replacement
Fluid, carbohydrate and electrolyte replacement
Sports drinks
Effects of hyperthermia and dehydration
UNIT DIDACTIC 5. ERGOGENIC AIDS AND DOPAJE
Concept
Lipid-type ergogenic aids and related substances
Protein-type ergogenic aids, amino acids and other nitrogenous substances
Vitamins and minerals
Bicarbonate and other buffers
Other ergogenic aids
Doping
UNIT DIDACTIC 6. NUTRITIONAL GUIDELINES IN SPORTS
Introduction
Caloric expenditure
Carbohydrates
Fats
Proteins
Nutritional guidelines for hypertrophy training:
UNIT DIDACTIC 7. PHYSICAL ACTIVITY IN THE DIFFERENT STAGES OF LIFE
Physical activity in childhood
Physical activity in adolescence
Physical activity in adulthood
Physical activity in old age

MODULE 7. OBESITY AND OVERWEIGHT

UNIT 1. NUTRITION AND FOOD
Food
- Classification of food
Energy value of food
Nutrition
- Classification of nutrients
- Nutritional pyramid
Dietary supplements
Vitamins and mineral salts
Dietary supplements
UNIT DIDACTIC 2. HEALTHY DIET
Concept of diet and its classification
Balanced diet
- Daily recommendations for nutrient intake
- Requirements to achieve a balanced diet
- Mediterranean diet
Dietary products
Myths of nutrition and diets
UNIT DIDACTIC 3. NUTRITION THROUGHOUT THE LIFE CYCLE
Infant feeding
- Breastfeeding and formula feeding
- Nutritional needs in the first year of life
Nutrition in infancy
- Preschool Child (1- 3 Years)
- Children 4-6 Years
- School Child 7- 12 Years
- Decalogue to encourage healthy eating habits in children
Nutrition in Adolescence
- The Puberty Stretch
- Adolescents: Healthy Living Tips
Nutrition in Adulthood
- Nutrition in Menopause
Nutrition in Older Adults
UNIT DIDACTIC 4. OBESITY AND OVERWEIGHT
General aspects of obesity and overweight
- Epidemiology
- Adipose tissue
Causes of overweight and obesity
Pathophysiology of obesity
- Physiology of appetite and satiety
- Neurophysiological basis of eating behavior
Types of overweight and obesity
UNIT DIDACTIC 5. HEALTH RISKS AND PROBLEMS ASSOCIATED WITH OVERWEIGHT AND OBESITY
Comorbidities and risks of overweight and obesity
Metabolic syndrome
- Causes of metabolic syndrome
Diabetes mellitus type II
- Classification of diabetes
The hypoventilation-obesity syndrome
Obstructive sleep apnea syndrome
- Causes and risk factors for sleep apnea
High blood pressure
- Causes of high blood pressure
Cardiovascular disease
Neoplasms
- Breast neoplasm
- Endometrial neoplasm
- Liver neoplasm
UNIT DIDACTIC 6. ASSESSMENT OF PATIENTS WITH OBESITY
Patient interview
Dietary assessment
- Techniques to assess food consumption
Anthropometric assessment
- Instruments used to perform anthropometric measurements
- Anthropometric measurements
Biochemical evaluation
- Parameters to be assessed
UNIT DIDACTIC 7. TREATMENT OF OBESITY
Dietary intervention
- Low calorie diets
- Diet planning
Meal replacements
- Nutritional characteristics
- Scientific evidence on the use of meal replacements for diets
Surgical intervention
- Dietary and dietary guidelines in bariatric surgery
Therapeutic food education
- Contents of food education programs
Physical exercise in the treatment of obesity
UNIT DIDACTIC 8. PREVENTION OF OVERWEIGHT AND OBESITY.
Prevention
- Levels of prevention
Proper establishment of recommended intakes
Educación alimentaria
Actividad y ejercicio físico en la prevención de la obesidad
Estilo de vida saludable
- Estrategia NAOS
UNIDAD DIDÁCTICA 9. PSYCHOLOGICAL ASPECTS OF OBESITY
Psychology and obesity
Psychological problems in obesity
- Distorted body image
- Eating dyscontrol
- Anxiety
- Depression
Psychological evaluation of the patient with obesity
- Psychological evaluation
- Family evaluation
Psychological care guidelines
- Individual psychotherapy
- Group therapy
- Pharmacotherapy
UNIT DIDACTIC 10. CHILDHOOD OBESITY
Childhood obesity
- Factors that increase the likelihood of obesity
Childhood nutrition
- Childhood nutritional pyramid
- Food rhythms during the day
Importance of nutrition in children
- The role of the school in nutrition
Weekly meal plan

MODULE 8. MASTER'S THESIS

Methodology

Todos los contenidos del Máster están disponibles en el campus virtual. En el presente Máster el alumnado encontrará tanto los contenidos básicos y materiales complementarios con los que adquirir conocimientos como actividades grupales e individuales, cuya naturaleza variará dependiendo de cada caso, con los que comprobar sus progresos y poner en práctica tales conocimientos. Desde el entorno virtual el alumno tendrá a su disposición una serie de recursos generales de ayuda y guía, entre ellos la Guía del Alumno donde encontrará toda la información relativa al curso: docentes, horarios de tutorías y las vías y mecanismos para realizar consultas, enviar ejercicios, etc. Se seguirá un modelo de aprendizaje basado en: - El autoaprendizaje: los materiales y las actividades están diseñados de modo que los participantes puedan avanzar a su propio ritmo y comprobando en todo momento sus progresos. - Trabajo colaborativo: parte de los conocimientos se irán construyendo en grupo, gracias a su interacción con el resto de los participantes en el curso a través de las herramientas de que dispone la plataforma virtual. De ahí la importancia de su participación en el entorno y en las actividades colectivas, que será tenida en cuenta a la hora de evaluarlo. - Apoyo tutorial: el equipo docente irá guiando al grupo en el proceso de aprendizaje, realizando un seguimiento individual de su participación, esfuerzo y resultados a lo largo del curso y solventando posibles dudas. En el momento de matricularse, el alumno recibe en su domicilio en manuales de apoyo relacionados con el contenido del Máster.

What does it prepare you for?

This Master in Nutrition and Dietetics aims to provide students with technical and theoretical training in nutrition, which not only includes basic information about nutrients and their metabolic functions, but also includes everything related to the effects of nutrition on the maintenance of health and the prevention and treatment of disease.

Who is it aimed at?

This Master in Nutrition and Dietetics is aimed at university graduates in the health branch interested in directing their professional career towards the development of one of the most promising professions: Dietitian and Nutritionist. In general, to all those people interested in training in the field of dietetics and nutrition. In short, it is aimed at all those who want to get a degree endorsed by the European University Miguel de Cervantes in Dietetics and Nutrition.

Career opportunities

Once you have completed the training in this master's degree, you will have acquired the professional skills that will increase your job prospects in the following sectors: Dietician-nutritionist in medical offices, responsible for the preparation of balanced menus in nursing homes, hotel complexes, school canteens, etc.