Master in Vegetarian Nutrition and Dietetics

Program Presentation

The world of human nutrition, due to its direct relationship with health, is the subject of interest for many professionals. It is necessary to properly transfer this world into its study or responsibility fields in order to apply it in a practical manner.

The advance of sciences related to nutrition, such as biochemistry, molecular biology, pathophysiology, toxicology and dietetics make nutrition one of the most applied, modern and fascinating sciences; therefore, it requires an analysis not only from a scientific perspective but also from a human one.

In this context, vegetarian nutrition is being proposed as an alternative model of nutrition based in ethics, health and ecology principles. The number of vegetarians in western countries is constantly growing; however, given this growing demand, professionals still do not have the available tools to respond to the requests of the vegetarians and those who wish to become vegetarians.

Currently, the professional needs continuous training that allows him/her to receive a high level of specialization, as demanded by the users, clients or patients with whom he/she interacts as well as the public or private institutions where the professional works.

This prompted the need to train nutrition professionals on this field, also adapted to the postures of important international science organizations (consult the posture of the American Dietetic Association from 2009), and making concepts and competences of this field of nutrition sciences available.

Our educational experience and methodology ensures a rigorous, high quality education.

Who is the programme for?

The proposed training methodology, along with the clarity, amplitude and educational techniques of the content, allows the Master in Vegetarian Nutrition and Dietetics to be geared towards professionals that work in positions related to health, industries or enterprises that wish to specialize in the field of vegetarian food.

The Master in Vegetarian Nutrition and Dietetics is geared towards:

  • Bachelors and degree holders in the field of Health Sciences that wish to update or expand their knowledge of Nutrition and Vegetarian Dietetics.
  • Bachelor Degree and Degree holders who wish to specialize in Nutrition and Vegetarian Dietetics.
  • Bachelor Degree and Degree holders that are interested in this field.
  • The Master in Vegetarian Nutrition and Dietetics will be an ideal complement to enrich any pre grade or post grade education for someone interested in specializing in vegetarian nutrition.

Diploma

The successful completion of the Master in Vegetarian Nutrition and Dietetics program will grant the student the Master in Vegetarian Nutrition and Dietetics.

After successfully completing the program, the student will receive the Diploma awarded by the university where the student has enrolled, with the approval of the Ibero-American University Foundation (FUNIBER).

Program Structure

The estimated length for its completion is 18 months.

Regarding time distribution, it is established that:

  • Since it is an on-line program and it is therefore not subject to on-site classes, a specific start date is not set, thus the student can formalize the enrollment procedure at any time, but only if there are available spaces.
  • The maximum available time to complete the program is 18 months. During this time, the student should have successfully completed all of the corresponding evaluations.

The credit structure and hours of the Master in Vegetarian Nutrition and Dietetics are gathered on the following table:

  CREDITSa LENGTHb HOURS
Part 1: Mandatory Module 58 15 580
Part 2: Final Course Project 12 3 120
TOTAL 70 18 700

a. The equivalence in credits may vary according to the university that awards the degree. One (1) ECTS credit (European Credit Transfer System) is equal to 10 + 15 hours. If the student is enrolled in a program with a university that does not belong to the European Higher Education Area (EHEA), the equivalence credits - hours may vary.
b. Length in months.

Objectives

General Objective:

  • Provide knowledge for the proper comprehension of theoretical and practical principles that constitute the fundamentals of the vegetarian diet in all of its variants, as well as the clinical implications in the prevention and treatment of the major chronic and degenerative diseases.

Specific Objectives:

  • Develop the ability to empathize with the vegetarian client, knowing and respecting their motivations in choosing this diet.
  • Train professionals in this few-studied field of dietetics and satisfy, in a professional and sensitive way, the requests of the clients and vegetarian patients.
  • Perform a critical analysis on a dietary practice or on an article on vegetarian diets and, similarly, organize and participate in nutritional education programs related to vegetarianism.

Career Opportunities

Some of the professional of the Master in Vegetarian Nutrition and Dietetics are:

  • Health Science professionals who wish to specialize in vegetarian nutrition.
  • Teachers of formal or noun-formal education geared towards professionals in the field of health, restoration service, costumer service centers, associations for specific diseases, colleges, civic centers, sports centers, etc.
  • Managers or people in charge of catering companies (colleges, hotels, hospitals, geriatric centers, etc.)
  • Scientific investigator in topics related to vegetarian food.
  • Technician in a Research and Development department (R&D) in the pharmaceutical or food industries.
  • Technician in a Marketing department in the pharmaceutical or marketing department.
  • Technician in quality department in the pharmaceutical or food industry.
  • Salesperson in food or pharmaceutical industries with vegetarian products.

Study Plan

The length of the program is 70 credits ECTS (18 months) and it consists of educational and interactive on-line activities with a final project fot the master's degree (or thesis) representing a total of 70 credits.

Each activity consists of a series of modules structured according to a precise educational order. Each module is divided into topics in which the documents are clearly and concretely organized.

The on-line interactive activity consists of participation in forums and conferences designed to stimulate the critical ability of the student, to acquire abilities and new knowledge found in medical science literature.

There are 10 educational modules that represent a total of 58 credits, the Final Course Project counts for 12 additional credits.

  • 1ST PART: MANDATORY MODULE (58 CREDITS)

The first part of the Master explores topics of great importance and relevance in Vegetarian Nutrition and Dietetics, from a multidisciplinary perspective expected from this field of science.

The subjects and their corresponding appropriations that compose the 1st Part: Mandatory Modules, shown in the following table:

  • 2ND PART: MASTER'S FINAL COURSE PROJECT (12 CREDITS)

The student may carry out the project throughout the whole course, and will then submit it once all the modules are finished. Once the topic is chosen, the student will develop the analytical and biographical investigation, adding their own reflections and/or direct quotes from other authors.

  SUBJECTS CREDITS
1 Final Project 12

Description of the Subjects

1ST PART: MANDATORY MODULE

  1. SCIENTIFIC RESEARCH METHODOLOGY

    This subject consists of the following topics:

    The scientific method. Research techniques. The research process. The statistic criteria for the research process. Descriptive statistics. Inferential statistics correlation and regression. Final report of the investigation.

  2. CHARACTERIZATION OF VEGETARIAN DIETS

    This subject consists of the following topics:

    Ethical Motivations of the Vegetarian Choice. The Foods of the Vegetarian Diet. General Characteristics of the Vegetarian Diet. Dietary Guidelines and Vegetarian Nutrition. Nutritional Adequacy of the Vegetarian Diet. Models of the Vegetarian Diet. Models of Alternative Vegetarian Diets at Risk of Inadequacy.

  3. NUTRIENTS

    This subject consists of the following topics:

    Basic concepts of macro nutrients (carbohydrates, lipids, proteins) and micro nutrients (vitamins and minerals). Balance of water and electrolytes. Fiber and phytoestrogens. Aminoacids and other nitrated components considered essential nutrients.

  4. NUTRITIONAL BIOCHEMISTRY

    This subject consists of the following topics:

    General view of the anatomy and physiology of the digestive system with notions of comparative anatomy. Metabolism and its regulation. Metabolic integration. Intracellular and intercellular signals. Regulation of gene expressions. Metabolic destination of carbohydrates. Metabolic destination of lipids. Aminoacids, nucleotides and other nitrogen components.

  5. FOOD IN THE VEGETARIAN DIET

    This subject consists of the following topics:

    Food of vegetarian origins: cereals, legumes, vegetables, fruits and dried fruits. Milk, eggs and lactose products, honey. Food from traditional and organic farming. Methods for food conservation, preparation and cooking.

  6. PRESENCE AND BIOAVAILABILITY OF NUTRIENTS IN VEGETABLE FOODSTUFF

    This subject consists of the following topics:

    Vegetable proteins. Carbohydrates. Vegetable fats (with emphasis in omega-3). Vitamins (with emphasis on vitamin12). Minerals (with emphasis on iron, calcium, zinc, iodine). Phytoestrogens.

  7. NUTRITIONAL NEEDS OF THE HUMAN BODY

    This subject consists of the following topics:

    Concept of nutrition. The cell. Nutrients. The energy production of the body. Energy value of nutrients and nutritional objectives. Omnivore food guide. Vegetarian food guide.

  8. FOOD COMPOSITION TABLES. ELABORATION OF VEGETARIAN DIETS.

    This subject consists of the following topics:

    Food groups. The distribution of food during the day. Food composition tables. Elaboration of vegetarian diets.

  9. VEGETARIAN NUTRITION IN PHYSIOLOGICAL SITUATIONS

    This subject consists of the following topics:

    Vegetarian nutrition and pregnancy. Vegetarian nutrition and lactation. Vegetarian nutrition during infancy. Vegetarian nutrition during adolescence (with an overview on food disorders). Vegetarian nutrition during old age (with an overview on menopause).

  10. VEGETARIAN NUTRITITION IN HIGHLY PREVALENT PATHEOLOGICAL SITUATIONS

    This subject consists of the following topics:

    Epidemiological evidence. Cardiovascular diseases. Obesity and overweight. Diabetes mellitus. Hypertension. Osteoporosis. Cancer. Neurodegenerative diseases. Constipation. Celiac disease and other diseases of the immune system. Anemia. Interaction between drugs and vegetable food.

  11. PARTICULAR ASPECTS OF THE VEGETARIAN DIET

    This subject consists of the following topics:

    School nutrition. Vegetarian nutrition in the hospital (including enteral nutrition). Vegetarian nutrition and physical activity.

  12. OTHER ASPECTS OF THE VEGETARIAN DIET

    This subject consists of the following topics:

    Human evolution and diet. Vegetarianism and environmental impact. History of vegetarianism. Ethical motivations of the vegetarian option.

2ND PART: MASTER'S FINAL COURSE PROJECT

The last phase of the program is focused on the creation of the Final Project, which can be started before the completion of the other subjects. The chosen topic must be directly related to the field of study of the Master.


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

Management

  • Prof. Maurizio Battino. Professor of Biochemistry and Professor of Nutrition, Politechnic University of Marche, Ancona, Italy. Director of the Center for Health Nutrition, Universidad Europea del Atlantico, Santander, Spain.
  • Dott.ssa Luciana Baroni. President Scientific Society for Vegetarian Nutrition, Italy.
  • Dr. Emma Espinosa. Professor of Internal Medicine, Politechnic University of Marche, Ancona, Italy.

Teaching staff and Authors

  • Prof. Maurizio Battino. Associate Professor of Biochemistry, and Professor of the School of Specialization in Food Science, as well as lecturer of Biochemistry in the School of Medicine, Polytechnic University of the Marche Region; coordinator of the First and Second Level Master's Degrees in Nutrition, developed in collaboration with FUNIBER. Director of the Division of Health and Nutrition of the Ibero-american University Foundation.
  • Luciana Baroni, MD. Specialist in Geriatrics and Neurology International Master's Degree in Nutrition and Dietetics President: Italian Scientific Society of Vegetarian Nutrition – SSNV: http://www.scienzavegetariana.it/
  • Marina Berati, Engr. International Center for Ecology Nutrition - NEIC. President of AgireOra Editions.
  • Chiara Bonetto, PhD. Statistical PhD in Statistics Methodology for Scientific Research. Department of Public Health and Community Medicine. University of Verona, Italy.
  • Donata Decima, MD. Specialist in Neurology International Master's Degree in Nutrition and Dietetics Director of the outpatient clinic for the diagnosis and treatment of headaches. Villa Salus Hospital. Via Terraglio 114, 30174 Venezia Mestre (VE), Italy
  • Mauro Destino, ScD. Specialist in Food Science, Specialist in Food Chemistry and Technology. Nutritionist Head of clinic for weight and diet disorders. DIAITA Center, Mesagne (BR), Italy. http://www.obesitasovrappeso.it/
  • Ilaria Fasan, RD. Unit of Diabetology, Clinical Nutrition, Obesity and Metabolic Diseases in Pediatrics Regional Referral Center for Diabetes in Childhood Via Bengasi 4, 37134 Verona (VR), Italy
  • Roberto Fraioli, MD. Specialist in Obstetrics and Gynecology. Director of the Center for Menopause. Ospedale Villa Salus, Venezia Mestre, Italy.
  • Luisa Mondo, MD. Specialist in Preventive Medicine and Hygiene. Regional Service of Epidemiology. ASL TO 3 Regione Piemonte. Via Sabaudia 164, 10095 Grugliasco (TO), Italy.
  • Susanna Penco, ScD. University researcher. Specialist in General Pathology. Department of Experimental Medicine. Sezione Patologia Generale. Via Leon Battista Alberti, 2-16132 Genova-Italy.
  • Leonardo Pinelli, MD. Specialist in Pediatrics and Endocrinology. Vice-president: Italian Scientific Society of Vegetarian Nutrition – SSNV: http://www.scienzavegetariana.it/
  • Luciano Proietti, MD. Specialist in Pediatrics. Specialist in Pediatric Surgery. President of the Italian Society of Vegetarian Nutrition (S.I.N.V.E.). http://www.sinve.org
  • Vincenzino Siani, MD. Specialist in Sports Medicine, Hepatic and Metabolic Diseases, and Aeronautics e Space Medicine. Degree in Natural Sciences Lecturer in Nutritional Ecology in the specialty degree course in Human Nutritional Sciences-University of Rome “Tor Vergata”. Lecturer in Physiology and Dietetics Applied to Sports-The Sports School of the Italian National Olympic Committee (C.O.N.I.) Rome, Italy President of the Italian Society of Vegetarian Nutrition (S.I.N.V.E.). http://www.sinve.org
  • Massimo Tettamanti, PhD. PhD in Chemical Sciences. Advisor to the Mahatma Gandhi Center, Government of India. Director of International Center of Nutrition Ecology.
  • Raffaella Zago, MD. Specialist in Food Sciences Director of Clinic of Clinical Nutrition U.O. di Medicina. Presidio Ospedaliero di Dolo (VE), Italy.
  • Cristina Zuliani, MD. Specialist in Neurology Specialist in inflammatory and degenerative diseases of the central nervous system. Responsible for multiple sclerosis clinic. Unità Operativa di Neurologia - Mirano (VE).

Other contributors:

  • Prof. Giovanna Curatola. Professor of Biochemistry, lecturer at the School of Specialization in Food Science, Interdepartmental Center for Education Health Promotion and Health (CIESS), “Nutrition” Section of the School of Medicine, Polytechnic University of the Marche, Ancona, Italy.
  • Dr. Maria Soledad Ferreiro Cotorruelo. Graduated in Medicine and Surgery (University of Seville); graduated in Dentistry (University of Granada); Doctor of Philosophy in Dentistry (University of Seville); Specialist in Preventive Medicine and Hygiene (Polytechnic University of the Marche); International Master in Nutrition and Dietetics (University of Leon); collaborator Regional Health Agency of the Marche Region.
  • Prof. Dr. D. Javier González Gallego. Professor of Physiology at the University of León.
  • Prof. Dr. D. Juan Llopis González: Professor of Physiology. Professor at the School of Nutrition of the University of Granata.
  • Dr. Elisabetta Marotti. Physician, specialist in Clinical Nutrition. Self-employed physician, member of the Multidisciplinary Team for the Pathways of Nutritional Psycho-education of the Interdepartmental Center of Health Education and Health Promotion (CIESS) Polytechnic University of Marche, Ancona, Italy.
  • Prof. Dr. D. José Mataix Verdú. DEP. Professor of Physiology. Director, Institute of Nutrition and Food Technology, University of Granada, Spain.
  • Prof. Bruno Mezzetti. Professor of General Arboriculture and Tree Cultivation, in service at the Polytechnic University of the Marche, Faculty of Agriculture, Department of Environmental Sciences and Crop Production (SAPROV). Director of the Department of Environmental Sciences and Crop Production, Polytechnic University of the Marche. President of First Level Courses for Bachelor of Science and Master of Science in Agricultural Science and Technology. Local Coordinator of the Second Level Master of ELearning UNIDO Biosafety of GMOs.
  • D. Eduard Reinoso Zamora. Bachelor of Food Science and Technology and Diploma in Human Nutrition and Dietetics. University of Barcelona.
  • Prof. Dra. Da. Pilar Sánchez Collados. Professor of Physiology at the University of León.
  • Da. Sandra Sumalla Cano. Bachelor of Science and Food Technology and Diploma in Human Nutrition and Dietetics. University of Barcelona.

FUNIBER Training Scholarships

The Ibero-American University Foundation (FUNIBER) periodically allocates economic aid for FUNIBER Educational Scholarships.

To apply for it, you only need to send your application for a scholarship on the website’s the main page with the required data and the evaluation committee will examine the suitability of your candidature to be granted economic aid in the form of a scholarship in FUNIBER Training.