- Bromatology
- Dietary intake
- The importance of nutrition
- Classification of foodstuffs
- Classification of nutrients
- The science of dietetics
- What is a diet?
- What is a ration?
- The concept of the dietitian-nutritionist
- Food and its classification
- Nutrients and their classification
- Dietary guidelines and nutritional needs
- The origin of food: vegetables
- The grass family and its derivatives
- Vegetables: classification and composition
- The consumption of mushrooms and seaweed
- Pulses: structure and nutritional value
- Fruits and nuts; classification
- Vegetable fats: olive oil
- Other foods: sweeteners and fruitives
- Coffee, tea and cocoa: stimulant foods
- Seasonings, spices and their classification
- Carbohydrates
- Classification of carbohydrates
- What are the functions of carbohydrates?
- Carbohydrates; Metabolism
- Dietary fibre
- Lipids: concepts and generalities
- The functions of lipids
- Lipids and their distribution
- Lipid classification
- Lipid metabolism
- Proteins; definition and generalities
- What are amino acids?
- Structure, classification and function of proteins
- Proteins and their metabolism
- Protein and its needs
- The importance of protein value in food
- Protein-related pathologies
- Vitamins
- Vitamins and their functions
- Vitamin classification
- Vitamin complexes and real needs
- Minerals
- Classification of minerals
- Characteristics of minerals
- Minerals and their functions
- Differences between nutrigenetics and nutrigenomics
- You are what you eat: regulation of gene expression through diet
- Genetic variability and the importance of personalised diets
- Nutrition as a marker in evolution
- Immunological evaluation
- Digestion
- Physiology and anatomy of the digestive system
- Digestive disorders
- Digestion regulators
- Hyperpermeability
- Calories
- Total energy requirements according to FAO
- Calorific value of food
- Food and diets according to physiological status
- Nutrition and dietetics applied to collective cooking
- Collective catering: definition, typology, characteristics and applicable legislation.
- The nutritional value of food
- Food and its classification according to origin
- The origin of food: animals
- The origin of food: vegetables
- The grass family and its derivatives
- Vegetables: Classification and composition
- The consumption of mushrooms and seaweed
- Pulses: structure and nutritional value
- Fruits and nuts; classification
- Vegetable fats: olive oil
- Other foods: sweeteners and fruitives
- Coffee, tea and cocoa: stimulant foods
- Seasonings, spices and their classification
- The food chain
- Conditions and objectives to be met in the food chain
- Hygienic, nutritional, sensory and technological quality
- Washing, peeling and chopping of foodstuffs
- The cooking process in food
- The conservation process
- Conservation methods according to their nature
- Physical methods of preservation
- Chemical preservation methods
- High field strength electrical pulses, high hydrostatic pressures and active packaging
- Consumer Decalogue
- Recommendations for responsible consumption
- The origin of eating habits
- Nutritional estimation tools in the population
- Nutritional requirements
- Food labelling legislation
- Physiological variability
- Growth and nutritional development
- Determinants of eating habits in childhood
- Food groups in infant feeding
- Nutritional requirements in childhood
- Distribution of daily intakes
- Nutrition education
- Weekly menu planning
- Balanced diet - child development relationship: key issues
- Childhood obesity: A strategy for nutrition, physical activity and obesity prevention
- Current situation of children's food consumption
- School menu
- Principles of healthy habits in childhood
- Fundamentals of adolescent nutrition
- Physiological variability: growth rate and change in body mass
- Nutritional requirements in adolescence
- Principles of healthy habits in adolescents
- Ageing
- Variability associated with the ageing process
- Nutritional requirements in old age
- Precautions in meal preparation and planning for the elderly
- Menu planning
- Swallowing Difficulties: Adapted basic feeding
- Hormonal changes in women and their nutrition
- Obesity
- Diabetes
- Osteoporosis
- Dyslipidaemias and hyperlipidaemias
- Oncology patient
- Renal insufficiency
- Food allergies and intolerances
- Coeliac disease
- Introduction to Myology
- Muscle Tissue Classification
- Characteristics of muscle tissue
- The Skeletal Muscle
- Muscle attachments
- Muscle tone and strength
- Muscle contraction
- Energy for muscle contraction
- Carbohydrates and exercise
- Fat utilisation in exercise
- Protein utilisation in exercise
- Vitamins and athletes
- Minerals and athletes
- Introduction to exercise physiology
- Physical exercise
- Organic adaptations in exercise
- Fatigue
- Water balance. Water intake and elimination
- The action of water on the body during physical activity
- Additional fluid, carbohydrate and electrolyte requirements during sports activities
- Recommended intake of sports-specific beverages
- Dehydration as a trigger for hyperthermia
- Introduction to ergogenic aids and doping
- Ergogenic food aids
- Pharmacological ergogenic aids
- Physiological ergogenic aids
- Hormonal ergogenic aids
- Other ergogenic aids
- Doping
- Importance of assessing the athlete's nutritional status
- Interview with the athlete
- Dietary assessment
- Clinical assessment
- Assessment of the athlete's body composition
- Biochemical evaluation
- Introduction
- Caloric intake and expenditure
- Carbohydrates
- Fats
- Proteins
- Nutritional pyramid for athletes
- The practice of physical activity in old age
- Introduction to physical training
- Questionnaire Par Q
- Adaptations of the organism: explanatory theories
- Loads in physical training
- Measurement and assessment of physical fitness
- De-training
- Hygiene in training
- The training process
- Structuring times and periods
- The training session
- Heating
- Main part
- Cool down or cool down
- Introduction
- Resilience development
- Strength development
- Speed development
- Flexibility development
- Other physical qualities I: Coordination
- Other physical qualities II: Balance
- Introduction to sports injuries
- Myths and prevention factors
- Frequent sports injuries
- Treatment of injuries
- Basic actions to take in case of injury
- Precipitating factors of the injury
- Preventive and restorative techniques
- General principles of first aid
- Assistance
- Resuscitation techniques. Basic CPR
- State of Shock
- Injuries and bleeding
- Burns
- Electrocution
- Fractures and contusions
- Intoxication
- Sunshine
- What NOT to do in first aid
- Physical activity
- Physical activity in childhood
- Physical activity in adolescence
- Physical activity in old age
- Physical activity and nutrition during pregnancy
- Sports performance
- Influence of nutrition on sports performance
- Nutrition for training
- Nutrition for recovery
- Introduction to strength and endurance
- Fitness and its nutritional recommendations
- The practice of athletics - semi-distance events and its recommendations
- The practice of athletics - endurance events and their recommendations
- The practice of Boxing and its nutritional recommendations
- Carbohydrate overloading in strength and endurance sports
- Introduction to speed and flexibility
- The practice of Martial Arts and its nutritional recommendations
- Basketball practice and its nutritional recommendations
- The practice of gymnastics and its nutritional recommendations
- Swimming - short races and their nutritional recommendations
- Athletics - sprint events and their nutritional recommendations
- Concept of sports injury
- Sports injuries and nutrition
- Special situations in sport
- The practice of Sumo and its nutritional recommendations
- The practice of bodybuilding and its nutritional recommendations
- The practice of motor sport and its nutritional recommendations
- The practice of mountaineering and its nutritional recommendations
- Past and present in elite sport
- Diet for the elite athlete
- Amino acids in the athlete's diet
- Psychological aspects: sport and nutrition
- Effects of social and sporting pressure on athlete's psychology and nutritional practices
- The psychology-nutrition relationship in different active and sedentary populations
- Eating disorders in sport
- Coaching Concept
- The origin of sports coaching
- Sports coaching: learning to flow
- The contract: initial assessment and establishment of the relationship
- Assessment and design of the action plan
- Work and training sessions
- Evaluation of progress
- The first session
- Dietetics and nutrition
- Characteristics of a vegan diet
- Vegan food pyramid
- Healthy eating tips for vegans
- Definition and generalities
- Interview with the patient
- Dietary assessment
- Clinical assessment
- Anthropometric assessment
- Biochemical evaluation
- Immunological evaluation
- Introduction and characteristics of water
- Water in the human body
- Recommendations on water consumption
- Water-related disorders
- Water content of food
- Introduction to sports supplements
- Supplements needed in a vegan diet
- Sports supplements
- Energy utilisation by muscle
- Carbohydrate utilisation in exercise
- Fat utilisation in exercise
- Protein utilisation in exercise
- Vitamins and exercise
- Minerals and exercise
- Water and exercise
- Cellular energy transformations
- Units of measurement of energy
- Energy needs of the healthy adult
- Calorific value of food
- Introduction
- Caloric expenditure
- Carbohydrates
- Fats
- Proteins
- Nutritional guidelines for hypertrophy training
- Energy system
- ATP (Adenosine Triphosphate)
- Types of energy sources
- Anaerobic alphatic systems or phosphagen system
- Anaerobic lactic anaerobic system or anaerobic glycolysis
- Aerobic or oxidative system
