International Master in Diet and Nutrition

Back to the Area of Nutrition

Program Presentation

A proper diet is essential a person´s health. This premise must be taken into consideration, which means tha we need to educate and raise awareness as to its vital importance.

For many years,the field of diet and nutrition has taken second place in our society. It was not granted the importance that it should have had. As it stands today, healthcare systems are based on cures rather than prevention. Prevention should be the primary concern leaving the cure in second place. In economic terms, proper prevention programs help to reduce spending on health; currently focused mostly on palliative or curative treatments.

The scientific advancements in nutrition and biochemistry, molecular biology, pathophysiology, toxicology, dietetics and bromatology makes this topic a fascinating and applied science. Its interest lies not only in looking at it from a scientific point of view, but also from the human point of view.

The field of diet and nutrition affects the whole of society, so it is related to multiple careers. Often nutrition professionals do not have a college degree; however, for personal gain or experience, they would like quality training in this field.

This program offers a wide variety of topics that will are important in accessing job opportunities in the field of nutrition while at the same time capacitating students to make appropriate and timely decisions based on new nutritional discoveries and criteria.

Specialities

Who is the programme for?

The proposed training methodology along with a clear and ample curricular program is designed for those whose professional activity relates to health, industry or companies that want to specialize in the area of nutrition.

The International Master in Diet and Nutrition is especially designed for:

  • Those with a degree or certification in Health Sciences who wish to update or broaden their knowledge in Nutrition and Diet.
  • Those with a degree or certification, who wish to specialize in Nutrition and Diet due to their professional practice.
  • Those with a degree or certification who have a vested interest in the topic.
  • The International Master in Diet and Nutrition is an ideal supplement to enrich any university undergraduate or graduate interested in specializing in health and nutrition.

Diploma

Successful completion of the Program will enable you to be awarded the degree in International Master in Diet and Nutrition.

After successfully completing the Program, the student will receive the degree as awarded by the University where they have enrolled.

Program Structure

The credit structure of the International Master in Diet and Nutrition program is shown in the following table. It should be noted that the duration is merely indicative, as the methodology followed integrates the knowledge and skills to be acquired in each part through integrative exercises of knowledge acquisition and internalization of project practices:

  CREDITSa
1st Part: Compulsory Module 45
2nd Part: Elective Modules 15
3rd Part: Scientific Research Methodology and Final Master Project 30
TOTAL 90

a. The equivalence in credits may vary according to the university where he/she has enrolled. One (1) ECTS (European Credit Transfer System) credit is equivalent to 10 + 15 hours. If the student is enrolled in a university that does not belong to the European Higher Education Area (EHEA), the relation between credits - hours may vary.

Duration

The International Master in Diet and Nutrition has 90 credits.

The duration of the International Master in Diet and Nutrition varies between 12 and 24 months, depending on the student's dedication. In this period of time, the student must have successfully passed all the evaluated activities and approved the Final Project.

Objectives

General objective

  • To be able to distinguish between dietary beliefs and adequate diet for each individual or group, through teaching theoretical foundations based on scientific evidence.

Specific objectives

  • To apply proper nutritional standards using patient nutritional assessment and recent discoveries and developments in nutrition, food and diet.
  • To organize and design nutritional counseling programs tailored to specific needs.
  • To qualify the student with knowledge in the latest scientific developments in nutrition and diet through such key points such as nutrigenomics, eating disorders, eating or physical activity in clinical nutrition.
  • To encourage critical thinking on issues related to health and nutrition.

Career Opportunities

Some career opportunities for the International Master in Diet and Nutrition are:

  • Health Science Professionals who wish to specialize in the field of Nutrition.
  • Formal and non-formal teaching programs directed to health personnel, catering services personnel, consumer information centers, associations of the chronically ill, schools, civic centers, sports centers, etc.
  • Managers or leaders of food industries related to schools, catering, hotels, hospitals, nursing homes, etc.
  • Scientific researcher on food related issues.
  • Technician in Research & Development (R & D) department of the pharmaceutical or food industry.
  • Marketing department Technician from the pharmaceutical or food industry.
  • Quality department Technician from the pharmaceutical or food industry.
  • Commercial food or pharmaceutical companies having functional product lines with specific nutritional characteristics.

Note: Professional practice is subject to each country’s legislations.

Study Plan

The International Master in Diet and Nutrition is composed of 90 credits ECTS (24 months), distributed in 3 compulsory modules, as shown in the following table:

  • 1st PART: COMPULSORY MODULE (45 CREDITS)

The first part delves into the fundamental disciplines of nutrition and explores in depth the subject areas that are important to the overall knowledge of nutrition such as detailed knowledge of food metabolism and the development of optimal diets in both health and pathological conditions where nutrition is relevant.

The subjects and their corresponding credits composing the 1st Part: Compulsory Module is shown in the following table:

1st  PART : COMPULSORY MODULE
  SUBJECTS CREDITS
1 Advances in Food and Nutrition 5
2 Nutritional Biochemistry 5
3 Nutrients and the Nervous System 5
4 Inflammation and Nutrition 5
5 Nutritional Status Assessment 5
6 Nutrition, Aging and Anti-aging 5
7 Nutrition and Immune System 5
8 Digestive Pathology: Theory and Clinical Practice 5
9 Food Technology 5
  TOTAL 45

(*) 1 ECTS = 10 teaching hours 15 student work hours.

  • 2nd PART: ELECTIVE MODULES (15 CREDITS)

The student must choose one of the modules covered in the following subjects:

ELECTIVE MODULE: NUTRIGENOMICS AND FUNCTIONAL FOODS
# SUBJECTS CREDITS
1 Functional and Transgenic Foods 5
2 Principles of Biotechnology, Genomics and Proteomics in Food and Nutrition 5
3 Nutrigenomics 5
  TOTAL 15
ELECTIVE MODULE: EATING BEHAVIOR DISORDERS
# SUBJECT CREDITS
1 Diagnosis, Etiopathogenesis and Complications of Obesity 5
2 Protocol and Obesity Prevention 5
3 Eating Disorders: Anorexia and Bulimia 5
  TOTAL 15
ELECTIVE MODULE: CHILDHOOD NUTRITION AND PHYSICAL ACTIVITY
# SUBJECTS CREDITS
1 Child Nutrition and Original Fetal Pathology 5
2 Malnutrition 5
3 Physical Activity in Children and Adolescents 5
  TOTAL 15
ELECTIVE MODULE: CLINICAL NUTRITION
# SUBJECTS CREDITS
1 Largely Prevalent Diseases: Theory and Clinical Practice 5
2 Other Diseases: Theory and Clinical Practice 5
3 Hospital Nutrition 5
  TOTAL 15
ELECTIVE MODULE: NUTRITION, SPORTS AND PHYSICAL ACTIVITY CREDITS
# SUBJECTS CREDITS
1 Nutrition and Sports 5
2 Ergogenic Aids 5
3 Sports Eating Disorders 5
  TOTAL 15
  • 3rd PART: SCIENTIFIC RESEARCH METHODOLOGY AND FINAL MASTER PROJECT (30 CREDITS)

The last part of the Master is composed of a Final Master´s Project (FP), to be written on a topic related to their chosen field, worth a total of 30 credits.

3rd PART: SCIENTIFIC RESEARCH METHODOLOGY AND FINAL MASTER PROJECT
  SUBJECTS CREDITS
1 Scientific Research Methodology 5
2 Final Master's Project 25
  TOTAL 30

The objective is to present a comprehensive document that shows the total development of the proposed project, including the possibility of its practical implementation in accordance with the guidelines and details of the Final Master´s Project presented.

The Project must contribute to the fields studied or to their relationship, both theoretical and applied, and reflect the doctrines, theories and related disciplines.

Note: The contents of the academic program may be subject to slight modifications, depending on the updates or the improvements made.

Description of the Subjects

1st PART: COMPULSORY MODULE

  1. ADVANCES IN FOOD AND NUTRITION

    This subject deepens into the bibliographic search, evidence-based nutrition and food labeling. It consists of the following topics: Bibliographic search. Evidence-based nutrition. The importance of food labeling.

  2. NUTRITION AND THE IMMUNE SYSTEM

    This subject analyzes the importance of the feeding in the immune responses of the organism in its different levels. It consists of the following topics:

    Immune system. Immunonutrition. Fatty acids and the immune system. Natural antioxidants: vitamins, minerals and polyphenols. Probiotics, prebiotics and immune system Other micronutrients with activity on the immune system: vitamins, amino acids and nucleotides Breast milk. Effect of diet on early education and immune programming Inmunonutrition in special situations

  3. INFLAMMATION AND NUTRITION

    This subject is centered in the importance of the inflammatory response of the human organism in order to mantain its homeostasis. It consists of the following topics:

    Inflammation as part of the immune response. General interactions between nutrients and inflammatory processes. The intestinal barrier in immune and inflammatory response. Nutrients and allergic-based inflammatory responses. Nutrition for autoimmune diseases: rheumatoid arthritis and systemic lupus erythematosus The influence of nutrients on the inflammatory component of the metabolic and cardiovascular processes. Nutrition and control of the inflammatory component in inflammatory periodontitis.

  4. NEW TRENDS IN FOOD CONSUMPTION

    This subject distinguishes the constraints that have influenced and are currently influencing the evolution of the new food trends. It consists of the following topics:

    Components that set the new trends in food consumption. Trends in food consumption based on the health improvement and maintenance. New technologies applied in the food sector. Application of genetics in the new trends of food consumption.

  5. MOLECULAR GENETICS AND NUTRITION

    This subject studies the bases of molecular genetics necessary to apply these knowledges in more advanced fields such as molecular nutrition or nutrigenomics. It consists of the following topics:

    Introduction to molecular genetics. From gen to protein. Genetic bases of food diseases. Gene therapy.

  6. CARDIOVASCULAR DISEASES, ENDOTHELIAL FUNCTION AND NUTRITION

    This subject deepens into cardiovascular diseases and the relationship between nutrition and the endothelial function. It consists of the following topics:

    Cardiovascular disease and arteriosclerosis. Assessment of the subclinical arteriosclerosis. Therapeutic changes on the life style and the subclinical arteriosclerosis. Feeding, cardiovascular risk and subclinical arteriosclerosis.

  7. MOLECULAR NUTRITION

    This subject is focused on the molecular and cellular mechanisms involved in the metabolic regulation and the transport of different nutrients that can be applicable for improving the human nutrition quality. It consists of the following topics:

    Basis of the metabolic regulation. Molecular and cellular bases of the digestion. The transport of nutrients in the cardiovascular and lymphatic systems. The intercellular communication and extracellular messengers. The nerve cell communication. The intracellular communication.

  8. BIOACTIVE COMPOUNDS OF THE DIET

    This subject studies the different bioactive microcompounds and compounds, as well as their effects on health and their technological possibilities. It consists of the following topics:

    Metabolism and bioavailability of the bioactive compounds in the diet. Bioactive compounds of the diet and their relationship with the health/disease status. In vitro evaluation of the biological activity of the bioactive compounds. Evaluation of the biological activity of the bioactive compounds in eukaryotic models.

  9. CIRCADIAN RHYTHMS, ENERGY HOMEOSTASIS AND METABOLIC INTEGRATION

    This subject enables to acquire the most advanced knowledges on the circadian rhythms, energy homeostasis and metabolic integration. It consists of the following topics:

    Cardiovascular disease and arteriosclerosis. Assessment of the subclinical arteriosclerosis. Therapeutic changes on the life style. Feeding, cardiovascular risk and subclinical arteriosclerosis. Conclusions. Future perspectives. Appendix: High-risk global therapeutic management of the patient.

2nd PART: ELECTIVE MODULES

  1. NUTRIGENOMICS AND BIOTECHNOLOGY
    PRINCIPLES OF BIOTECHNOLOGY, GENOMICS AND PROTEOMICS IN FOOD AND NUTRITION

    This subject analyzes the genomics’ contribution to human nutrition and the principles of biotechnology in the agri-food industry. It consists of the following topics:

    Industrial microbiology. New biotechnologies. Products of health interest. Products for the food industry. Genomics and proteomics. Applications to food and nutrition.

    NUTRIGENOMICS

    This subject exposes the influence of the nutrients in the regulation of the gene expression, as well as the gene interaction in the individual’s diet. It consists of the following topics:

    Future perspectives in Nutrigenomics. Gene effects on the diet. Nutrients as gene expression regulators. Physiopathological implications. Interaction nutrients-gens in physiological and pathological situations.

    NUTRIGENETICS AND NUTRACEUTICALS

    This subject studies the influence of genes in the metabolic response of each individual to the different nutrients, as well as in the utility of the nutraceutics in order to have an optimal nutrition. It consists of the following topics:

    Introduction to nutrigenetics. Genetic variability. Nutrigenetics in human health. Nutraceutics.

    DESIGN OF NEW PRODUCTS IN THE AGRI-FOOD INDUSTRY

    This subject studies the influence of genes in the metabolic response of each individual to the different nutrients, as well as in the utility of the nutraceutics in order to have an optimal nutrition. It consists of the following topics:

    Introduction to nutrigenetics. Genetic variability. Nutrigenetics in human health. Nutraceutics.

    FUNCTIONAL AND GENETICALLY MODIFIED FOODS

    This subject deepens into the knowledge of genetically modified foods, as well as to recognize the different functional foods currently available in the market. It consists of the following topics:

    Functional foods. Gm foods.

  2. CHILD NUTRITION AND PHYSICAL ACTIVITY
    CHILD NUTRITION AND FETAL ORIGIN OF DISEASES

    This subject enables to know the growth patterns of organs and tissues since human pregnancy until adulthood, and responsiveness of each one of them to adverse conditions, with particular emphasis on what is related to child nutrition and the development of possible diseases with fetal origin. It consists of the following topics:

    Study of growth and regulation of the fetus until reaching adulthood. Food during breastfeeding. Nutrition of the preschooler and schoolchild. Nutrition of the teenager. Fetal origin of the adult diseases.

    MALNUTRITION

    This subject analyzes the possible causes that lead individuals to malnutrition in different circumstances, as well as their short- and long-term consequences in adults and children, paying attention to the main diagnostic and treatment tools. It consists of the following topics:

    Introduction. Secondary malnutrition. Malnutrition in childhood: causal factors. Stunted growth. Acute malnutrition. Vitamin and mineral deficiency. Interventions to fight malnutrition.

    PHYSICAL ACTIVITY IN CHILDREN AND ADOLESCENTS

    This subject delves into physical exercise guidelines which is applicable and adapted for children and adolescents whether they are healthy or suffering from a condition.

    Childhood and adolescence characteristics. Health and quality of life promotion in young population. Healthy physical condition in young people. Physical activity for overweight or obese children. Physical activity in school. Chronic disease and social exclusion risk associated with obesity and physical activity in childhood and youth: from theory to practice.

    EATING DISORDERS: ANOREXIA AND BULIMIA

    This subject deepens into the clinical and epidemiological features of the eating disorders, as well as to provide with basic notions on potential prevention treatments and mechanisms. It consists of the following topics:

    Description of eating disorders according to DSM-V. Screening tools for the ED risk detection. Diagnosis of the ED. Diagnostic markers by DSM-V. Adaptation to semistarvation and medical complications. Treatment program. Life plan. Nutritional aspects Psycho-pharmacological and psychotherapeutic treatment of ED. Evolution, prognosis and prevention.

    FOOD, HEALTH AND COMMUNICATION

    This subject estimates the importance of communication for nutritional education, and the importance of nutritional marketing and the necessary control on the advertising carried out by the companies of their products in order to avoid advertising of unproved properties. It consists of the following topics:

    Importance of communication in nutrition. Marketing and health. Regulation of advertising. Communication in nutrition and nutritional education.

  3. CLINICAL NUTRITION
    DIGESTIVE PATHOLOGY: THEORY AND CLINICAL PRACTICE

    This subject studies from a global perspective the diseases related to the digestive system, paying particular attention to their epidemiology, causes, physiopathology, diagnosis and treatment. It consists of the following topics:

    Head and neck. Oropharyngeal. Esophagus. Stomach and duodenum. Small intestine and colon.

    GREAT PREVALENCE DISEASES THEORY AND CLINICAL PRACTICE

    This subject studies from a global perspective the high-prevalent diseases, paying particular attention to their epidemiology, causes, physiopathology, diagnosis and treatment. It consists of the following topics:

    Obesity. Diabetes. Arterial hypertension. Cardiovascular diseases. Osteoporosis.

    OTHER DISEASES: THEORY AND CLINICAL PRACTICE

    This subject studies from a global perspective the most-prevalent renal, oncological, respiratory, hematological, neurological diseases, paying particular attention to their epidemiology, causes, physiopathology, diagnosis and treatment. It consists of the following topics:

    Nutrition in renal pathologies Diet and cancer. Nutrition and AIDS. Respiratory disorders and nutrition. Anemias. Hyperuricemia and gout. Neurological diseases. Inborn errors of metabolism.

    NUTRITIONAL APPROACH IN THE ONCOLOGY PATIENT

    This subject examines the relationship between nutrition and food with the different cancer stages, deepening into its etiology, treatment and palliation and improvement of the side effects resulting from the treatment. It consists of the following topics:

    Nutrition in the cancer’s etiology. Nutritional implications of cancer. Cancer treatment, effects on the nutritional status and dietetic and nutritional measures.

    CLINICAL NUTRITION

    This subject deepens into the nutritional cares and foods necessary for the patients that will be subjected to any medical-surgical procedure in their preparation, prevention and follow-up care. It consists of the following topics:

    Clinical malnutrition. a) Nutritional status assessment. Estimate of the nutritional requirements. Hospital dietetics. Dietary adaptations to clinical diseases. Enteral nutrition. Parenteral nutrition.

  4. SPORTS NUTRITION
    SPORTS PRACTICE NUTRITION

    This subject studies the general aspects of nutrition and training, as well as the improvement of the athletes’ objectives through nutrition applied to their sport modality. It consists of the following topics:

    Physiology, energy systems and nutrients in the sports practice. Sports dietetics planning.

    APPLIED SPORTS NUTRITION

    This subject studies the use of nutrition in training by focusing it on specific population groups and on the preventive use of nutrition before side effects of the competitive sport. It consists of the following topics:

    Nutrition in children and teenagers. Nutrition in female athletes. Nutrition of veteran athletes. Nutrition in the space. Fasting training. Sports clinical nutrition.

    ERGOGENIC AIDS

    This subject deepens into the ergogenic aids and supplements that within the framework of an adequate dietary planning help to reach a maximum performance in the elite athlete. It consists of the following topics:

    Concept of ergogenic aid and fatigue in sport. Carbohydrates. Proteins and amino acids. Fats and exercise. Vitamins. Minerals. Other ergogenic substances. Hydration.

    EATING DISORDERS IN SPORT

    This subject assesses the clinical and epidemiological features of the eating disorders existing in the sports field, and it deepens into the prevention and detection mechanisms of the EA. It consists of the following topics:

    Eating disorders in sport. Etiopathogenesis. Diagnostic criteria of anorexia and bulimia nervosa. Consequences of eating disorders. Clinic. Prevention. Treatment of the eating behavior disorders. Prognosis.

    THEORY AND PRACTICE OF TRAINING

    This subject studies the principles of training and the key methods to improve and develop the basic physical qualities. It consists of the following topics:

    General bases of the training theory. Factors that intervene in the physical conditioning. Principles of the sport training. Resistance, strength, speed: development, means and methodology of the implementation. Flexibility: means and methodology of the implementation. Fundamentals of the sports technique and tactics. The process of the athlete’s technical-tactical learning and improvement. The athlete’s technical-tactical training.

  5. COMMUNITY NUTRITION
    PUBLIC HEALTH APPLIED TO NUTRITION

    This subject presents essential theoretical and practical contents for the assessment of the health and nutritional status of the population to implement, according to this assessment, the necessary activities of health promotion, disease prevention, and surveillance and control of the risk factors for human health. It consists of the following topics:

    Fundamentals of public health. Epidemiology applied to nutrition. Design of community nutrition programs. Food policies and public health strategies.

    NUTRITIONAL STATUS ASSESSMENT

    This subject assesses the strategies and design of management policies of the community nutrition, and the nutritional assessment tools in groups. It consists of the following topics:

    Determination of the foods and nutrients intake: food surveys. Assessment techniques of the nutritional status: anthropometry and body composition.

    MANAGEMENT AND ASSESSMENT OF COMMUNITY NUTRITION

    This subject assesses the strategies and design of management policies of the community nutrition, and the nutritional assessment tools in groups. It consists of the following topics:

    Definition. Community nutrition background. Community nutrition assessment. Structure of a community nutrition project. Human resources assessment. Program management. Assessment. Evolution of the current and future sustainability.

    MALNUTRITION

    This subject analyzes the possible causes that lead individuals to malnutrition in different circumstances, as well as their short- and long-term consequences in adults and children, paying attention to the main diagnostic and treatment tools. It consists of the following topics:

    Introduction. Secondary malnutrition. Malnutrition in childhood: causal factors. Stunted growth. Acute malnutrition. Vitamin and mineral deficiency. Interventions to fight malnutrition.

    FOOD, HEALTH AND COMMUNICATION

    This subject estimates the importance of communication for nutritional education, and the importance of nutritional marketing and the necessary control on the advertising carried out by the companies of their products in order to avoid advertising of unproved properties. It consists of the following topics:

    Importance of communication in nutrition. Marketing and health. Regulation of advertising. Communication in nutrition and nutritional education.

  6. RESEARCH IN NUTRITION
    DESIGN OF EXPERIMENTAL, EPIDEMIOLOGICAL AND CLINICAL STUDIES

    This subject deepens into the design of experimental, epidemiological and clinical research to describe the health conditions in human populations, and it contributes to discover biological, social and environmental factors that influence the development and treatment of the different diseases. It consists of the following topics:

    General principles of research. Design of epidemiological studies. Design of experimental clinical studies. Design of laboratory experimental studies. Development of a protocol.

    NUTRITIONAL STATUS ASSESSMENT

    This subject develops capacities so through the nutritional assessment it is known the nutritional status of the individual or the community that is to be intervened. It consists of the following topics:

    Determination of the foods and nutrients intake: food surveys. Assessment techniques of the nutritional status: anthropometry and body composition.

    DATA AND MULTIVARIATE ANALYSIS

    This subject exposes the theory that supports the most elemental techniques of the multivariate data analysis arising from the observation or experimentation performed on nutrition. It consists of the following topics:

    Basic concepts of descriptive and inferential statistics. Factorial ANOVA y repeated measures. Correlation and simple regression. Multiple linear regression. Multiple logistic regression. Survival analysis and COX regression. Nonparametric statistics.

    COMPUTING APPLIED TO NUTRITION RESEARCH

    This subject is intended to use many computer and statistical tools in order to optimize research in nutrition. It consists of the following topics:

    Data analysis. Depuration of the information collected. Computer tools for the qualitative and quantitative analysis. Introduction to SPSS. Graphic representations and statistical applications. Nutrition computer programs. Information presentation.

    RESULTS PUBLICATION AND PRESENTATION

    This subject provides with enough theoretical-practical skills to present and publish the results obtained from a study. It consists of the following topics:

    Scientific publications. The results. Types of results presentations. How to publish in scientific journals.

  7. EATING DISORDERS
    NUTRITIONAL STATUS ASSESSMENT

    This subject develops capacities so through the nutritional assessment it is known the nutritional status of the individual or the community that is to be intervened. It consists of the following topics:

    Determination of the foods and nutrients intake: food surveys. Assessment techniques of the nutritional status: anthropometry and body composition.

    OBESITY DIAGNOSIS, ETIOPATHOGENESIS AND COMPLICATIONS

    This subject deepens into the knowledge on diagnosis methods, etiopathogenesis and complications derived from obesity. It consists of the following topics:

    Current situation. Concepts. Pathogenesis of obesity. Obesity diagnosis. Psychopathological aspects of obesity. Complications derived from obesity.

    OBESITY TREATMENT AND PREVENTION

    This subject analyzes the nutritional and food cares necessary for the patients that are to undergo a medical procedure related to obesity, and their prevention and follow-up care. It consists of the following topics:

    Treatment. Obesity surgery. Obesity in the different life stages: pregnancy, childhood and adolescence, menopause and old age. Nutritional education and obesity prevention. Obesity treatment protocol. Informatics applied to diet therapy.

    EATING DISORDERS: ANOREXIA AND BULIMIA

    This subject deepens into the clinical and epidemiological features of the eating disorders, as well as to provide with basic notions on potential prevention treatments and mechanisms. It consists of the following topics:

    Description of the eating disorders according to DSM-V. Screening tools for the ED risk detection. Diagnosis of the ED. Diagnostic markers by DSM-V. Adaptation to semistarvation and medical complications. TREATMENT PROGRAM LIFE PLAN. Nutritional aspects. Psycho-pharmacological and psychotherapeutic treatment of ED. Evolution, prognosis and prevention.

    PSYCHOLOGICAL COUNSELING IN DIETETIC-NUTRITIONAL CONSULTATION

    This subject studies the psychological basis of the human relations to develop the pertinent psychological skills to offer a service of nutritional consultation that helps to improve the patient’s outcomes. It consists of the following topics:

    Expectations management. The assertive communication. Psychological tools for the interview. Motivational language. Psychological risk factors in patients.

  8. NUTRITION AND GERONTOLOGICAL CARE
    PSYCHOSOCIAL ASPECTS OF AGING

    This subject explains the operation of the human psychological processes in the cognitive and emotional plan, and the changes produced in these processes as a consequence of aging. It consists of the following topics:

    Sensory and motor functioning. Psychomotor activity and old age. Communication and language in the aging process. Intellectual functioning. Psychology of memory in elderly people. Psychosocial theories. Personality. Partner and elderly people. Successful aging. Life styles.

    GERIATRICS. MAJOR GERIATRIC SYNDROMES. DEMENTIA
    This subject examines the different care levels determined to meet the different diseases situations of the elderly patients. It consists of the following topics:
    Comprehensive gerontological valuation. Dementia and cognitive impairment. Tremor and Parkinson’s disease. Walking disorders and falls. Depression and cognitive and behavioral disorders. Sleeping disorders and nutrition. Social life of the elderly. Epilepsy of the elderly.
    NUTRITION , AGING AND ANTIAGING

    This subject enables to know the loss of function of organs and tissues since adulthood until old age, and responsiveness of each one of them to adverse conditions, with particular emphasis on what is related to nutrition and the development of possible diseases associated with aging. It consists of the following topics:

    Nutrition in aging: Introduction and concepts. Physiology of aging and its influence on food. Menu planning. Nutritional assessment. Therapeutic diets and polymedication in old age. Healthy aging and antiaging.

    PHYSICAL ACTIVITY IN ELDERLY PEOPLE

    This subject studies the physical exercise guidelines applicable and adapted to patients or groups that are physiologically and pathologically in old age. It consists of the following topics:

    Physiological, psychological and social aspects of aging. Health exam and pre-participation to an exercise program. Assessment of the physical ability. Assessment of the physical activity level. Flexibility training. Strength training. Aerobic endurance training. Aging, illness and physical activity.

    INTERVENTION PROGRAMS FOR ELDERLY

    This subject deepens into the intervention of aging processes and life quality through a sociocultural animation program in elderly, putting within reach of gerontology professionals the intervention program, innovating through the use of new technologies in the program development and execution. It consists of the following topics:

    Sociocultural animation programs in elderly. Intervention in cognitive disorders. Intervention in affective disorders. Psychosocial intervention in terminally ill patients.

3rd PART: SCIENTIFIC RESEARCH METHODS AND MASTER’S DEGREE FINAL PROJECT.

  1. SCIENTIFIC RESEARCH METHODOLOGY

    The subject presents the research process’ stages and its techniques, with the aim of that the student can get a closer look on the scientific method to be able to use it in order to contribute with some work to the applicable working field. However, they are reviewed some key statistical tools that help to support the hypothesis, by providing a mathematical support to the observations previously made. Therefore, it is a compendium of techniques for the gathering and presentation of information, confidence intervals, hypothesis tests and writing of scientific reports. For this purpose, the subject material has been divided into chapters with exercises, so the reader carries out a progressive learning of the basic concepts and research methods.

    THE SCIENTIFIC METHOD
    RESEARCH TECNIQUES
    RESEARCH PROCESS
    THE STATISTICAL APPROACH TO THE RESEARCH PROCESS
    DESCRIPTIVE STATISTICS
    DIFFERENTIAL STATISTICS
    CORRELATION AND REGRESSION
    RESEARCH FINAL REPORT
  2. MASTER’S DEGREE FINAL PROJECT

    The last stage of this Program is aimed at the elaboration of the Master’s Degree Final Project (MDFP), which can be developed in parallel to the study of the subjects from the previous modules. In fact, it is suggested to start working on the development of the Thesis at the beginning of the Module 2, since at that time the student has the required knowledge to start it.

 

Management

Academic Administration

  • Dr. Maurizio Antonio Battino.  Biochemist researcher and professor at the School of Specialization in Food Science. Professor at the Polytechnic University of Marche. Scientific Director in the European University of the Atlantic.

General Academic Coordination

  • Dr. Irma Domínguez. Doctor in Education by the Iberoamerican International University. Professor of the European University of the Atlantic.
  • Dr. (c) Anna Marín. Coordinator in the Health Area.

Teaching staff and Authors

  • Dr. Adolfo Chávez Villasana (EPD). Doctoral Honoris Causa from the Autonomous Metropolitan University-Xochimilco. Master in Public Health and Medical Surgeon.
  • Dr. Alfredo Entrala Bueno. Dean of the Health Sciences Faculty. Director of the Department of Physiopathology of the Alfonso X El Sabio University.
  • Dr. Ángel Nogueira Pérez. Master’s Degree in Nutrition from the University of Barcelona. Degree in Food Science and Technology and Graduate in Human Nutrition and Dietetics from the University San Pablo CEU.
  • Dr. Antonio Martos Martín. Doctorate by the University of Granada. Professor at the University of Granada and the University of Malaga.
  • Dr. Carlos Iglesias Rosado. Head of the Nutrition Department of the Alfonso X El Sabio University.
  • Dr. Enrique Roche Collado. Professor of Nutrition and Deputy Director of the Institute of Bioengineering at Miguel Hernández University.
  • Dr. Francisco José Pérez Cano. Doctor in Pharmacy and Professor at the Faculty of Pharmacy in the University of Barcelona.
  • Dr. Gaspar Berbel Giménez. Doctor of Sociology and Master of Research in Research Methodology: Design and Statistics from the Autonomous University of Barcelona.
  • Dr. Iñaki Elío Pascual. Doctor in Projects with line of Research in Health and Nutrition. Coordinator of the Degree in Human Nutrition and Dietetics at the European University of the Atlantic.
  • Dr. Joan Trabal Vílchez. Doctor in Food and Nutrition and visiting professor from the University of Barcelona.
  • Dr. José Luís Quiles Morales. Doctor in Biology and Professor in the Department of Physiology at the University of Granada.
  • Dr. José Maldonado Lozano. Full Professor of Pediatrics at the University of Granada.
  • Dr. José Mataix Verdú (EPD). Chair Professor of Physiology at the University of Granada.
  • Dr. Juan Manuel Morillo Velázquez. Doctor of Dentistry from the Complutense University of Madrid. Professor at the San Juan de Dios School of Nursing and Physiotherapy at the Pontifical University of Comillas.
  • Dr. Maurizio Antonio Battino.  Biochemist researcher and professor at the School of Specialization in Food Science. Professor at the Polytechnic University of Marche. Scientific Director in the European University of the Atlantic.
  • Dr. Nabil Benomar El bakali. Doctor in Biological Sciences from the University of Granada. Full Professor at the University of Jaén.
  • Dr. Pedro Bullón Fernández. Chair Professor in the University of Seville. Head of the Etiology and Periodontal Pathogenesis, Oral Pathology and Muscular Diseases research group at the University of Seville.
  • Dr. Roberto Silva Piñeiro. Doctorate from the University of Santiago de Compostela. Professor of physical activity in children and gerontology at the University of Vigo.
  • Dr. Rodrigo Serrat Fernández. Doctor in Psychology and Inter-University Master in Psychogerontology, University of Barcelona. Professor at the University of Barcelona.
  • Dr. Paola Espinoza Guzman. Doctor in Clinical and Health Psychology from the University of Barcelona. Lecturer in Masters in Psychology, Nutrition and Medicine at the Autonomous University of Barcelona and at the University of Barcelona.
  • Dr. Alba M. Santaliestra Pasías. Doctor in Genetic, Nutritional, and Environmental Conditions of Growth and Development by the University of Zaragoza.
  • Dr. Alicia Molina López. Doctorate in Biomedicine, Rovira i Virgili University. Postdoctoral researcher at the Institut d'Investigació Sanitàira Pere Virgili and Dietitian-Nutritionist specialized in surgery and bariatric endoscopy for the treatment of obesity and digestive pathology.
  • Dr. Almudena Pérez Torres. Doctor in Nutrition from the University of Pharmacy. Associate Professor at UEM and UCM.
  • Dr. Andrea Arreguín. Doctor and Master's Degree in Nutrigenomics and Personalized Nutrition from the University of the Balearic Islands. Professor at the International Iberoamerican University.
  • Dr. Angélica Quintero Flórez. Doctor in Health Sciences from the University of Jaén. Master's Degree in Food Technology and Hygiene from the National University of La Plata. Professor at the International Iberoamerican University.
  • Dr. Àngels Franch Masferrer. Doctor in Pharmacy and Professor at the University of Barcelona.
  • Dr. Claudia Nelly Orozco. Doctor of Public Health Sciences from the University of Guadalajara. Professor at the International Iberoamerican University.
  • Dr. Clícia Jatahy Peixoto. Doctor of Psychogerontology. Professor at the International Iberoamerican University and the International University of Valencia.
  • Dr. Cristina Jardí Piñana. Doctor in Nutrition and Metabolism from the University of Rovira y Virgili.
  • Dr. Divka Inge Rojic Becker. Doctor in Neuroscience from the Autonomous University of Barcelona. Researcher in the memory enhancement and recovery group in the psychobiology department at the Autonomous University of Barcelona.
  • Dr. Elena García García. Doctorate in Pharmacy from the University of Granada. Professor of the Nutrition and Bromatology Area at the University Miguel Hernández.
  • Dr. Esther Fuentes Marhuenda. Doctorate in Sciences from the University of Alicante. Head Professor of the Nutrition and Bromatology Area at the University Miguel Hernández.
  • Dr. Gema Torres Luque. Degree in Sports Sciences. Master’s Degree in High Performance in Sports. Professor coordinator of the Body Expression Didactic Area at the University of Jaén.
  • Dr. Griselda Herrero Martín. Doctor in Biochemistry and Master in Molecular and Cellular Immunology at the University of Granada.
  • Dr. Hikmate Abriouel Hayani. Chair Professor of Microbiology at the University of Jaén. Head Professor at the University of Jaén.
  • Dr. Isabel Martorell. Doctorate in Biomedicine, Rovira i Virgili University. Professor at the International Iberoamerican University.
  • Dr. Joana Pérez. Doctor of Psychology: Individual, Group, Organization and Culture and Degree in Psychology from the University of the Basque Country.
  • Dr. Laura Moro. Doctor of Medicine (Epidemiology, Public Health and International Health) from the University of Barcelona.
  • Dr. Mª Cristina Castellote Bargalló. Doctor of Pharmacy, Professor and Director of the Department of Physiology at the Pharmacy Faculty at the University of Barcelona.
  • Dr. Magdalena Martínez Cañamero. Chair Professor in the Microbiology area at the University of Jaén.
  • Dr. Magdalena Massot Cladera. Doctor in Food and Nutrition, University of Barcelona. Master's Degree in Nutrition and Metabolism, University of Barcelona. Postgraduate degree in Nutrition and Eating Behaviour Disorders, Ramon Llull University.
  • Dr. Margarida Castell Escuer. Doctor of Pharmacy and Professor of Physiology at the University of Barcelona.
  • Dr. María del Pino Sánchez Hernández. Doctor in Gerontology and Postgraduate Professor at the University of Granada.
  • Dr. María Dolores García Olalla. Doctor in Psychology from the Rovira i Virgili University. Collaborating Professor at the Rovira i Virgili University.
  • Dr. Marian Margarita Araujo Yaselli. Doctor in Public Health from the University of Alicante and Master in Bioethics from the Complutense University of Madrid.
  • Dr. Mercedes Briones. International Doctorates in Child Nutrition, University of Granada. Professor at the International Iberoamerican University.
  • Dr. Miriam Muñoz de Chávez. Doctor in Biology from the University of Jaén. Research staff at the Department of Health Sciences of the University of Jaén.
  • Dr. Misericordia Camps Llauradó. Doctor in Psychology. Researcher and Head Professor at the Rovira i Virgili University.
  • Dr. Montserrat Celdrán Castro. Interuniversity Doctor of Educational Psychology from the University of Barcelona. Associate Professor of the Evolutionary and Educational Psychology Department at the University of Barcelona.
  • Dr. Nohora Milena Martínez. Doctor in the Mental Health Program: Genetics and Environment by the Universitat Rovira i Virigili and University of Almería.
  • Dr. Nuria Garatachea. Doctorate in Sport and Physical Activity Sciences. Profesor from the University of Saragossa.
  • Dr. Núria Ibarrola Jurado. Doctorate in Nutrition and Metabolism, Rovira i Virgili University. Research staff collaborating with the Pere Virgili Health Research Institute.
  • Dr. Priscilla Almeida. Doctor in Biomedicine, University of Zaragoza. Professor at the International Iberoamerican University
  • Dr. Rosa Elena Yáñez. Doctorate in Nutrition and Metabolism, Rovira i Virgili University. Professor at the International Iberoamerican University.
  • Dr. Roxana Michel Márquez Herrera. Doctor of Public Health Sciences from the University of Guadalajara, University Center of Health Sciences. Professor at the University Center of Health Sciences, University of Guadalajara.
  • Dr. Sandra Sumalla. Doctor in Health and Nutrition Projects at the International Iberoamerican University. Dean and Professor of the Faculty of Health Sciences at the European Univerity of the Atlantic.
  • Dr. Silvia Quer. Doctorate in Clinical Psychology and Health. Professor at the International Iberoamerican University.
  • Dr. Susana Martínez. Doctor in Biology from the University of León. Professor of the European University of the Atlantic.
  • Dr. Tatiana Lacruz Gascón. Doctor in Clinical and Health Psychology from the Autonomous University in Madrid. Master’s Degree in General Health by the Autonomous University in Madrid.
  • Dr. (c) Luis Cabañas. Doctoral candidate in Medicine and Master's Degree in Personalized and Community Nutrition from the University of Valencia.
  • Dr. (c) Jesús Francisco García Gavilán. Doctoral Candidate in Nutrition and Metabolism from the Rovira i Virgili University. PFIS Pre-doctoral scholarship in the Human Nutrition Unit of the Rovira i Virgili University.
  • Dr. (c) Anna Marín. Doctoral candidate in Education Professor of the European University of the Atlantic.
  • Dr. Irma Domínguez. Doctor in Education by the Iberoamerican International University. Professor of the European University of the Atlantic.
  • Dr. (c) Thania Chio. Doctoral candidate in Education Professor at the International Iberoamerican University and collaborating universities.
  • Dr. (c) Marta Tejón Fernández. Doctoral candidate in Medical Sciences at the University of Almeria. Professor at the School of Health and Sport, Provincial Council of Almeria, Nutriscience.
  • Dr. (c) Blanca Alabadí Pardiñes. Doctoral candidate in the Doctorate in Medicine of the University of Valencia. Researcher in the Cardiometabolic Risk Research Group at the Health Research Institute of the Clinical Hospital of Valencia and in Dr. Real's research group at the Networked Biomedical Research Center specializing in Diabetes and Associated Metabolic Diseases (CIBERDEM).
  • Dr. (c) Estefanía Parejo. Doctoral candidate in Biomedicine and Master in Genetic, Nutritional and Environmental Determinants of Growth and Development at the University of Granada.
  • Dr. (c) Noemí Redondo Useros. Doctoral candidate in Biochemistry, Molecular Biology and Biomedicine and Master in Immunology Research at the Complutense University of Madrid.
  • M. Tania Herrera. Master of Business from the University of Queensland. Master in Management for Globalization and Master in Public Health from the University of Chile.
  • Mg. Laura Martín. Master in International Health and Cooperation, and Expert in Digital Health Communication and Marketing. Consultant/Auditor of Food Quality. Professor at the International Iberoamerican University.
  • Mg. María Eugenia Delvaux. Master in Nutrition and International Dietetics. Professor at the International Iberoamerican University.

FUNIBER Training Scholarships

The Iberoamerican University Foundation (FUNIBER) allocates periodically an extraordinary economic item for FUNIBER Training Scholarships.

To apply, please fill out the information request form that appears in the web of FUNIBER or contact directly the Foundation’s headquarters in your country that will inform you if you need to provide some additional information.

Once the documentation is received, the Evaluation Committee will determine your application's eligibility for the FUNIBER Training Scholarship.