International Master in Diet and 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.

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

The successful program approval of International Master in Diet and Nutrition allows receiving the degree of: INTERNATIONAL MASTER IN DIET AND NUTRITION SPECIALIZED IN... (the student’s choice of elective modules).

Diplomas will be awarded by the University where enrolled, with the patronage of the Ibero-American University Foundation (FUNIBER).

Program Structure

Estimated duration for completion of the International Master in Diet and Nutrition program is 2 years.

Regarding the distribution of time it states that:

  • Being an Online Program and not being subjected to traditional class attendance, there is no established initial date so that the student can enroll at any time subject to available spaces.
  • The maximum time available for the program is 24 months. In this time period, the student must have completed all assessments relating to the subjects.

The credit and hours structure for the International Master in Diet and Nutrition is found in the following table:

  CREDITSa LENGTHb HOURS
1st Part: Compulsory Module 45 12 450
2nd Part: Elective Modules 15 3 150
3rd Part: Scientific Research Methodology and Final Master Project 30 9 300
TOTAL 90 24 900

a. The equivalence in credits may vary according to the university that grants the degree
b. Length in months

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:

  • 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.

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.


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

Management

Academic Administration

  • Dr. Maurizio Battino. Director of the Health and Nutrition Area of the Ibero-american University Foundation. Biochemical investigator and professor at the Scuola di Specializzazione in Scienza dell'Alimentazione.
  • Dr. Javier González Gallego. Professor of Physiology at the University of León.
  • Dr. Fernando Mönckeberg Barros. Dean of the Faculty of Science at the Diego Portales University (Chile). President of the Corporation for Child Nutrition (COCN).
  • Dr. Adolfo Chávez. President of the Latin American Association of Nutrition. Head of the Department of Applied Nutrition and Nutritional Education of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubirán (Mexico).
  • Dr. Antonio Gálvez del Postigo Ruiz. Professor of Microbiology at the Department of Health Sciences at the University of Jaen.
  • Dra. Esther Fuentes Marhuenda. Professor of the Miguel Hernández de Elche University.
  • Prof. Enrico Bertoli. Biochemical Professor and Director of the Scuola di Specializzazione in Scienza dell'Alimentazione.
  • Dra. Luzmila Troncoso Corzo. Dean of the Faculty of Nutrition and Dietetics from the South Scientific University (Peru).

General Academic Coordination

  • Dra.(c) Irma Domínguez Azpíroz. International Coordinator.

Teaching staff and Authors

  • Dr. Adolfo Chávez. President of the Latin American Association of Nutrition. Head of the Department of Applied Nutrition and Nutritional Education of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubirán (Mexico).
  • Dr. Javier Gonzalez Gallego. Professor of Physiology at the University of León. Director of the Institute of Biomedicine at the University of León.
  • Dr. Emilio Martinez of Vitoria. Director of the Institute of Nutrition and Food Technology at the University of Granada. Professor of Physiology and Professor of the School of Nutrition at the University of Granada.
  • Dr. Enrique Roche Collado. Professor in the Area of Nutrition and Food Science from the Miguel Hernández University. Deputy Director of the Institute of Bioengineering from the Miguel Hernández University.
  • Dr. Rafael Tojo Sierra. Professor of Pediatrics at the University of Santiago de Compostela.
  • Dr. Jordi Salas Salvadó. Professor of Nutrition and Food Science at the Rovira i Virgili University (Reus - Tarragona)
  • Dr. Guillermo Rodriguez Navarrete. Doctor of Pharmacy and Nutrition. Professor at the Ibero-American International University.
  • Dr. Rosa Solà Alberich. Professor of Medicine at the University Rovira i Virgili. Vice-Chancellor for Research and Relations with Health Institutions in the University Rovira i Virgili.
  • Dr. Magdalena Lopez Frías. Professor of Physiology University of Granada. Researcher at the Research Institute of Nutrition and Food Technology "Jose Mataix Verdú ".
  • Dr. Elena Garcia Garcia. Doctorate in Pharmacy from the University of Granada. A Bachelor's Degree in Food Science and Technology at the University of Murcia. Professor in the Area of Nutrition and Food Science from the Miguel Hernández University.
  • Dr. Margarita Sanchez Campos. Professor of Physiology and director of the School of Nutrition at the University of Granada.
  • Dr. Ascensión Marcos Sanchez. Research Professor of the Higher Council of Scientific Research (HCSR). Director of the Immunonutrition Group from the Department of Metabolism and Nutrition of the Frío Institute of the HCSR.
  • Dr. Maurizio Battino. Director of the Area of Health and Nutrition at the Ibero-American University Foundation. Researcher and Professor of Biochemistry at the Scuola di Specializzazione in Scienza dell'Alimentazione.
  • Dr. Jose Mataix Verdu (EPD). Professor of Physiology at the University of Granada.
  • Dr. Alfredo Entrala Bueno. Faculty Dean of Health Sciences. Director of the Department of Pathophysiology of Alfonso X El Sabio University.
  • Dr. Alfredo Martínez Hernández. Director of the Institute of Food Science at the University of Navarra.
  • Dr. Antonio M. Gálvez de Postigo Ruiz. Professor of Microbiology at the Department of Health Sciences at the University of Jaen.
  • Dr. Antonio Marco Chóver. Vice-president of the European Council for Medical Plurality (ECMP). Member of the Head Team of the International Society of Proteomic Studies (Brussels).
  • Dr. Iciar Astiasaran Anchia. Director of the Institute of Food Science and Dean of the Faculty of Pharmacy of the University of Navarra.
  • Dr. Carlos Iglesias Rosado. Head of the Department of Nutrition at the Universidad Alfonso X El Sabio.
  • Dr. Virginia Motilva. Researcher and Professor in the Faculty of Pharmacy of the University of Seville.
  • Dr. Elena Talero Barrientos. Researcher and Professor in the Faculty of Pharmacy of the University of Seville.
  • Dr. Antonio Ayala Gómez. Lecturer and Professor in the Department of Biochemistry and Molecular Biology from the University of Seville.
  • Dr. Mercedes Cano Garcia. Professor in the Department of Physiology at the University of Seville.
  • Dr. M. Carmen Garcia Parrilla. Lecturer and Professor in the Department of Food Science at the University of Seville.
  • Dr. María Ángeles Fernández Arche. Professor in the Department of Pharmacology at the University of Seville.
  • Dr. Jose Miguel Alvarez Suarez. Doctor in Food and Health. Professor of Toxicology, Pharmacology and Food Science of the Department of Veterinary Medicine.
  • Dr. Fermín Sanchez Medina Contreras. Professor of Biochemistry and Molecular Biology of the Institute of Nutrition and Food Technology at the University of Granada.
  • Dr. Fernando Gil González. Professor of Toxicology. Professor of the School of Nutrition at the University of Granada.
  • Dr. Francisco J. Perez Cano. Doctor of Pharmacy from the University of Barcelona. Lecturer at the University of Barcelona.
  • Dr. Gonzalo Morandé Lavin. Head of the Psychiatry and Psychology Service Unit at the Children's University Hospital Niño Jesús.
  • Dr. Jose Jesus Ruiz Joyanes. Medical Doctor and Surgeon. Master's degree in Biological Medicine, Anti-Aging Medicine and Aesthetic Medicine.
  • Dr. Jose Maldonado Lozano. Professor of Pediatrics at the University of Granada.
  • Dr. Llopis Juan Gonzalez. Professor of Physiology. Researcher at the Research Institute of Nutrition and Food Technology "Jose Mataix Verdú".
  • Dr. Juan Manuel Morillo. Doctor of Dentistry by the Complutense University of Madrid. Professor at the Department of Basic Sciences at the School of Nursing and Physical Therapy San Juan de Dios of the Pontificia Comillas University of Madrid.
  • Dr. Luis Garcia Torres. Professor of Physiology at the University of Granada. Professor of the University Institute of Neurosciences Research "Federico Oloriz".
  • Dr. Manuel Ramirez Sánchez. Professor of Physiology at the University of Jaen.
  • Dr. Marcos Mazzuka Petitta. Doctor in Medicine and Surgery from the La Sapienza University. Coordinator of Postgraduate Studies in Medicine at the University of the East.
  • Dr. Nabil Benomar Elbakali. Professor of Microbiology at the University of Jaen.
  • Dr. Narcis Gusi. Doctor in Physiological Adaptations for Exercise by the University of Barcelona. Professor of Didactics of Plastic Musical Expression and Body from the University of Extremadura.
  • Dr. Pedro Bullón. President of the Conference of Dean Faculties of Dentistry in Spain. Professor of the Dentistry Faculty. University of Seville.
  • Dr. Santiago de la Rosa Iglesias. Chairman of the Committee on Herbal Medicine of the illustrious College of Physicians of Madrid (ICOMEM).
  • Dr. Assumpció Roset Elias. Doctorate in Pharmacy. Coordinator of the Health Education Program for the School of Education Department of the Generalitat de Catalunya.
  • Dr. Elena Ortega Morente. Professor of Microbiology at the University of Jaen.
  • Dr. Esther Fuentes Marhuenda. A tenured faculty member in the area of Nutrition and Food Science of the University Miguel Hernández.
  • Dr. Hikmate Abriouel Hayani. Doctorate in Sciences. Contracted Research Staff (Ramón y Cajal program) at the University of Jaen.
  • Dr. Isabel Prieto Gómez. Professor of Physiology at the University of Jaen.
  • Dr. Magdalena Martínez Cañamero. Professor of Microbiology at the University of Jaen.
  • Dr. Margarida Castell Escuer. Professor of Physiology, University of Barcelona.
  • Dr. Margarita Sanchez Campos. Professor of Physiology. Deputy Director of the School of Nutrition at the University of Granada.
  • Dr. Mercedes Barrionuevo Diaz. Professor of Physiology. Professor of the School of Nutrition at the University of Granada.
  • Dr. Miriam Muñoz de Chávez (EPD). Applied Nutrition and Nutritional Education Department of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubiran.
  • Dr. Pilar Sanchez Collado. Doctorate in Pharmacy. Professor at the Department of Biomedical Sciences at the University of León.
  • Dr. Rosario Lucas López. Professor of Microbiology at the University of Jaen.
  • Dr. Rosaura Leis Trabazo. Professor of Pediatrics at the University of Santiago de Compostela.
  • Dr. Rosella Mazzuka de Marta. Teaching of the Universidad Santa María (Venezuela). Member of the CMAA, SITEC of Italy, SOVENIA and DAW of Venezuela, LINCA of Mexico and AVA of Barcelona.
  • Esther de la Paz. Secretary of the Commission of Consultant Herbalists of ICOMEM.
  • Dr. Jesus Antonio Meléndez Martinez. Researcher and Professor in the Department of Nutrition and Food Science, toxicology and Forensic Medicine at the University of Seville.
  • Dr. Belén Gordillo Arrobas. Researcher and Professor of the Department of Nutrition and Food Science, Toxicology and Forensic Medicine at the University of Seville.
  • Dr. María Jesús Cejudo Bastante. Professor in the Department of Nutrition and Food Science, Toxicology and Forensic Medicine at the University of Seville.
  • Dr. Luisa Escudero Gilete. Professor in the Department of Nutrition and Food Science, Toxicology and Forensic Medicine at the University of Seville.
  • Dr. (c) Jose Alberto Frade-Martins Parraça. Doctoral Candidate associated with the Department of Physiology at the University of Extremadura.
  • Dr. (c) Marilyn Montejo Berrios. Doctoral Candidate in Education. Professor at the South Scientific University. Collaborator of the Technical of the Dietary Course in the South Scientific University.
  • Dr. (c) Irma Dominguez Azpiroz. Doctoral Candidate in Education. International Master in Applied Nutrition and Dietetics from the University of León. Master's Degree in Physical Activity: Training and Sports Management by UNINI. Certified in Nutrition and Dietetics by the Univ. of Navarre.
  • Dr. (c) Sandra Sumalla Cano. Doctoral Candidate in Projects. International Master in Applied Nutrition and Dietetics from the University Rovira i Virgili. Master's Degree in Physical Activity: Training and Sports Management by UNINI. A Bachelor's Degree in Food Science and Technology from the University of Barcelona. Certified in Human Nutrition and Dietetics from the University of Barcelona-CESNID.
  • Dr. (c) Anna Marin Bachs. Doctoral Candidate in Education. International Masters in Nutrition and Dietetics from the University of León. Certified in Human Nutrition and Dietetics from the University of Barcelona-CESNID.
  • Dr. (c) Iñaki Elio Pascual. Doctorate Candidate in Projects. Master's degree in Nutrition and Metabolism. University of Barcelona. Dietitian-Nutritionist from the Dietetics and Nutrition Clinic Unit of the Bellvitge University Hospital.
  • Dr. (c) Sandra Jarrin Motte. Doctoral Candidate in education by UNINI. Master in Biologico-Naturistas studies by the University of León. Bachelor's degree in Nutrition and Dietetics from the South Scientific University.
  • Dr. (c) Lili Zavala Ciudad. Doctoral Candidate. Master in Technology and Food Control. Bachelor's degree in Nutrition and Dietetics from the South Scientific University.
  • Dr. (c) Joan Trabal. Master's degree in Nutrition and Metabolism at the University of Barcelona. Dietitian-Nutritionist from the Hospital Clinic of Barcelona.
  • Dr. (c) Ricardo Jorge Guedes de Almeida. Doctoral student in education. Bachelor's Degree in Nursing.

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.