Nutrition and Applied Dietetics

Program Presentation

Increasing the quality of life in our society has generated more interest and concerns about food, both personally and professionally. In order to have a complete view of the field of nutrition and diet, it is necessary to begin from a solid initial training.

Our health system is based on curing illness, leaving prevention in second place. However it should be noted that,in economic terms, proper prevention programs help us to reduce current spending on health, currently focused mostly on palliative or curative treatments. Therefore, with the help of nutrition, it is possible to reduce costs and prevent the prevalence of diseases.

Moreover, there are a high number of graduates who, in addition to having followed a career, would like to specialize in Nutrition and Dietetics so as to expand their employment opportunities.

The program of Applied Nutrition and Dietetics aims to provide training in proper nutrition to respond to the nutrition problems that a healthcare professional may encounter.

Who is the programme for?

The Nutrition and Applied Dietetics program is designed for:

  • Non-academics who wish to specialize in the field of Nutrition.
  • All Health Care professionals, from related industries or private corporations who want to consolidate their knowledge so as to apply it in their job environment.
  • Graduates / diploma holders who wish to specialize in foods and nutrition topics to improve their employment prospects.

Diploma

Successful completion of the Program will enable you to be awarded the degree in Nutrition and Applied Dietetics.

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

Program Structure

The estimated duration for the completion of the Nutrition and Applied Dietetics program is 500 hours (50 credits)1.

Regarding the study time duration, it is established 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.
  • For academic and educational reasons, the Program has a minimum duration of at least 6 months.
  • The maximum time limit to complete the subject is 12 months. During this period of time, the student must submit all corresponding subject evaluations.

The credit structure for the Nutrition and Applied Dietetics program is as follows:

  CRÉDITSa LENGTHb HOURS
Subjects 40 9 400
Final Course Project 10 3 100
TOTAL 50 12 500

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

Objectives

General Objective

  • To provide training on the most relevant topics comprised in the study of Nutrition and Dietetics.

Specific Objectives

  • To acquire a global perspective of Dietetics and Nutrition and to be able to identify the metabolic processes, the nutritional characteristics of foods, the fundamentals in diet preparation, the hygienic handling of food and current food legislation.
  • To learn about the latest news and related scientific studies by international experts in nutrition research.
  • To provide students with the tools to develop their own personal criteria, so that they may infer whether a dietary practice is consistent from a scientific point of view or comment on different theories concerning nutrition.
  • To be able to transmit information about correct eating habits as well as the negative consequences that may result in failure to follow them.
  • To share experiences and personal and professional expertise in the field through the use of the Virtual Campus.

Career Opportunities

Some Professional Employment Opportunities for the Nutrition and Applied Dietetics program are the following:

  •  Doctors, Pharmacists, Physiotherapists, Naturopaths and other health-care related professionals as a complement to their training and skills in their daily work
  •  Teachers in regulated and non-regulated educational programs, sanitary and restoration services personnel, consumer information centers, chronic sickness associations, colleges, civic centers, sports centers, etc.
  •  Industrial consultants in information research and new products promotion so as to assure the links between marketing, technologies, research and, development.
  •  Related job positions in dietetic products specialized retailers.
  •  Related job positions in the food or pharmaceutical industry with a particular nutritional products line.

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

Study Plan

The Nutrition and Applied Dietetics program has a curricular structure divided into two parts that seek to place the student in the authentic framework of a continuous change.

  • PART 1: SUBJECTS (400 HOURS)

The first part allows the student to know and understand the complexities of the field of nutrition, from its conceptual, historical, and theoretical foundations to organizational, social, and technological implementation.

The objective of the 1st Part: Subjects is to ensure that students acquire a global view of nutrition so they can be able to master basic techniques of assessment, diagnosis, intervention in processes of Health and Nutrition and have a multidisciplinary view of its applications.

The corresponding subjects and hours that compose the 1st Part: Subjects are shown in the following table:

1st PART: SUBJECTS
# SUBJECTS HOURS
TOTAL 400
1 Anatomy and Physiology of the Digestive System 30
2 Nutrients I: Macronutrients 35
3 Nutrients II: Micronutrients 30
4 Foods 35
5 Nutritional Needs of the Human Organism 40
6 Food Composition Tables and Dietetics 60
7 Nutrition in physiological situations 40
8 Nutrition in high prevalence pathological situations 40
9 Food hygiene 30
10 Food Toxicology 30
11 Phytotherapy 30
  • 2ND PART: FINAL COURSE PROJECT (100 HOURS)
2nd PART: PROYECTO FINAL DE CURSO O PROYECTO
# SUBJECTS HOURS
1 2ND PART: FINAL COURSE PROJECT 100

The last phase of the program consists of a Final Course Project that can be started prior to the end of 1st Part: Subjects, since at that time the student will have developed the knowledge needed to begin work on the project.

Its aim is to submit a paper that shows the total scope of the proposed project, and the possibilities of its specific implementation, according to the guidelines and details of the Final Course Project as presented. The work must be a contribution to a specific field of study in the program or to the relationship, both theoretical and applied, between the related disciplines.


Nota: 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 Grill. 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 Ibero-american University Foundation (FUNIBER) periodically delivers an economic baseline with extraordinary character for scholarships in FUNIBER Training.

To apply for it, you only need to send your application for a scholarship on the website’s 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.