1. Concept of bromatology
  2. Food concept
  3. Concept of nutrition
  4. Food concept
  5. Nutrient concept
  6. Concept of dietetics
  7. Diet concept
  8. Concept of ration
  9. Concept of dietician-nutritionist
  10. Concept of health
  11. Disease concept

  1. Classification of foodstuffs
  2. Nutrient classification
  3. Nutrient requirements: nutritional pyramid

  1. Basic concepts
  2. Anatomy and physiology of the digestive system
  3. Digestion process

  1. Cellular energy transformations
  2. Units of measurement of energy
  3. Energy needs of the healthy adult
  4. Calorific value of food

  1. Definition and generalities
  2. Ranking
  3. Functions
  4. Carbohydrate metabolism
  5. Dietary fibre

  1. Definition and generalities
  2. Functions
  3. Distribution
  4. Ranking
  5. Lipid metabolism

  1. Definition and generalities
  2. Amino acids
  3. Proteins
  4. Protein metabolism
  5. Protein requirements
  6. Protein value of food
  7. Protein-related diseases

  1. Introduction
  2. Functions
  3. Ranking
  4. Actual needs and vitamin complexes

  1. Introduction
  2. Ranking
  3. General characteristics of minerals
  4. General functions of minerals

  1. Introduction and characteristics of water
  2. Water in the human body
  3. Recommendations on water consumption
  4. Water-related disorders
  5. Water content of food

  1. Nutritional value of food
  2. Classification of foodstuffs
  3. Food of animal origin

  1. Food of plant origin
  2. Cereals and derivatives
  3. Vegetables
  4. Mushrooms and seaweed
  5. Legumes
  6. Fruit and nuts
  7. Vegetable fats
  8. Other foodstuffs
  9. Stimulating foods
  10. Condiments and spices

  1. Introduction
  2. Food hygiene
  3. Food quality

  1. Operations at ambient temperature
  2. Cooking operations

  1. Food preservation
  2. Classification of food preservation methods
  3. Physical methods
  4. Chemical methods
  5. Emerging technologies
  6. Tips on food procurement
  7. Responsible consumption
  8. Eating habits: origin and change

  1. Food composition tables and Nutritional Databases
  2. Recommended intakes
  3. Food labelling

  1. Introduction to Myology
  2. Types of Muscle Tissue
  3. Characteristics of muscle tissue
  4. The Skeletal Muscle
  5. Muscle attachments
  6. Muscle tone and strength
  7. Muscle contraction

  1. Energy utilisation by muscle
  2. Carbohydrate utilisation in exercise
  3. Fat utilisation in exercise
  4. Protein utilisation in exercise
  5. Vitamins and exercise
  6. Minerals and exercise
  7. Water and exercise

  1. Introduction to exercise physiology
  2. Physical exercise
  3. Organic adaptations in exercise
  4. Fatigue

  1. Introduction
  2. Ways of getting water into and out of the body
  3. Physical activity-related functions of water in the body
  4. Fluid and electrolyte replacement
  5. Fluid, carbohydrate and electrolyte replenishment
  6. Sports drinks
  7. Effects of hyperthermia and dehydration

  1. Concept
  2. Lipid-type ergogenic aids and related substances
  3. Protein-type ergogenic aids, amino acids and other nitrogenous substances
  4. Vitamins and minerals
  5. Bicarbonate and other tampons
  6. Other ergogenic aids
  7. Doping

  1. Introduction
  2. Caloric expenditure
  3. Carbohydrates
  4. Fats
  5. Proteins
  6. Nutritional guidelines for hypertrophy training

  1. Physical activity in childhood
  2. Physical activity in adolescence
  3. Physical activity in adulthood
  4. Physical activity in old age

  1. Physical activity
  2. Physical activity in childhood
  3. Physical activity in adolescence
  4. Physical activity in old age
  5. Physical activity and nutrition during pregnancy

  1. Sports performance
  2. Influence of nutrition on sports performance
  3. Nutrition for training
  4. Nutrition for recovery

  1. Introduction to strength and endurance
  2. Fitness and its nutritional recommendations
  3. The practice of athletics - semi-distance events and its recommendations
  4. The practice of athletics - endurance events and their recommendations
  5. The practice of Boxing and its nutritional recommendations
  6. Carbohydrate overloading in strength and endurance sports

  1. Introduction to speed and flexibility
  2. The practice of Martial Arts and its nutritional recommendations
  3. Basketball practice and its nutritional recommendations
  4. The practice of gymnastics and its nutritional recommendations
  5. Swimming - short races and their nutritional recommendations
  6. Athletics - sprint events and their nutritional recommendations

  1. Concept of sports injury
  2. Sports injuries and nutrition

  1. Special situations in sport
  2. The practice of Sumo and its nutritional recommendations
  3. The practice of bodybuilding and its nutritional recommendations
  4. The practice of motor sport and its nutritional recommendations
  5. The practice of mountaineering and its nutritional recommendations

  1. Past and present in elite sport
  2. Diet for the elite athlete
  3. Amino acids in the athlete's diet

  1. Psychological aspects: sport and nutrition
  2. Effects of social and sporting pressure on athlete's psychology and nutritional practices
  3. The psychology-nutrition relationship in different active and sedentary populations
  4. Eating disorders in sport

  1. Coaching Concept
  2. The origin of sports coaching
  3. Sports coaching: learning to flow

  1. The contract: initial assessment and establishment of the relationship
  2. Assessment and design of the action plan
  3. Work and training sessions
  4. Evaluation of progress
  5. The first session

  1. Dietetics and nutrition
  2. Characteristics of a vegan diet
  3. Vegan food pyramid
  4. Healthy eating tips for vegans

  1. Definition and generalities
  2. Interview with the patient
  3. Dietary assessment
  4. Clinical assessment
  5. Anthropometric assessment
  6. Biochemical evaluation
  7. Immunological evaluation

  1. Introduction and characteristics of water
  2. Water in the human body
  3. Recommendations on water consumption
  4. Water-related disorders
  5. Water content of food

  1. Introduction to sports supplements
  2. Supplements needed in a vegan diet
  3. Sports supplements

  1. Energy utilisation by muscle
  2. Carbohydrate utilisation in exercise
  3. Fat utilisation in exercise
  4. Protein utilisation in exercise
  5. Vitamins and exercise
  6. Minerals and exercise
  7. Water and exercise

  1. Cellular energy transformations
  2. Units of measurement of energy
  3. Energy needs of the healthy adult
  4. Calorific value of food

  1. Introduction
  2. Caloric expenditure
  3. Carbohydrates
  4. Fats
  5. Proteins
  6. Nutritional guidelines for hypertrophy training

  1. Energy system
  2. ATP (Adenosine Triphosphate)
  3. Types of energy sources
  4. Anaerobic alphatic systems or phosphagen system
  5. Anaerobic lactic anaerobic system or anaerobic glycolysis
  6. Aerobic or oxidative system

  1. Introduction to kinanthropometry
  2. Cineanthropometry throughout its history
  3. Key milestones and developments in kinanthropometry

  1. Morphology
  2. Bone system
  3. Division of the skeleton
  4. Anatomical points used in kinanthropometry

  1. Ethical considerations in the use of anthropometric instruments
  2. Anthropometric instruments
  3. Basic considerations

  1. Importance of anthropometric accuracy
  2. Validity and reliability in the analysis of anthropometric data
  3. Techniques to minimise measurement errors

  1. What is body composition?
  2. Body composition: body mass index and adipose percentage
  3. Strategies to optimise body composition

  1. Human typology: somatotype
  2. Relevance of somatotype in the context of health and performance

  1. Proportionality in anthropometry
  2. Proportional measurements in anthropometry
  3. Proportionality analysis between populations

  1. Anthropometry in physical activity and sport
  2. Importance of anthropometry in sports performance
  3. Assessment of nutritional status and its relation to anthropometry