1. Bromatology
  2. Dietary intake
  3. The importance of nutrition
  4. Classification of foodstuffs
  5. Classification of nutrients
  6. The science of dietetics
  7. What is a diet?
  8. What is a ration?
  9. The concept of the dietitian-nutritionist

  1. Food and its classification
  2. Nutrients and their classification
  3. Dietary guidelines and nutritional needs

  1. The origin of food: vegetables
  2. The grass family and its derivatives
  3. Vegetables: classification and composition
  4. The consumption of mushrooms and seaweed
  5. Pulses: structure and nutritional value
  6. Fruits and nuts; classification
  7. Vegetable fats: olive oil
  8. Other foods: sweeteners and fruitives
  9. Coffee, tea and cocoa: stimulant foods
  10. Seasonings, spices and their classification

  1. Carbohydrates
  2. Classification of carbohydrates
  3. What are the functions of carbohydrates?
  4. Carbohydrates; Metabolism
  5. Dietary fibre

  1. Lipids: concepts and generalities
  2. The functions of lipids
  3. Lipids and their distribution
  4. Lipid classification
  5. Lipid metabolism

  1. Proteins; definition and generalities
  2. What are amino acids?
  3. Structure, classification and function of proteins
  4. Proteins and their metabolism
  5. Protein and its needs
  6. The importance of protein value in food
  7. Protein-related pathologies

  1. Vitamins
  2. Vitamins and their functions
  3. Vitamin classification
  4. Vitamin complexes and real needs

  1. Minerals
  2. Classification of minerals
  3. Characteristics of minerals
  4. Minerals and their functions

  1. Differences between nutrigenetics and nutrigenomics
  2. You are what you eat: regulation of gene expression through diet
  3. Genetic variability and the importance of personalised diets
  4. Nutrition as a marker in evolution
  5. Immunological evaluation

  1. Digestion
  2. Physiology and anatomy of the digestive system
  3. Digestive disorders
  4. Digestion regulators
  5. Hyperpermeability
  6. Calories

  1. Total energy requirements according to FAO
  2. Calorific value of food
  3. Food and diets according to physiological status

  1. Nutrition and dietetics applied to collective cooking
  2. Collective catering: definition, typology, characteristics and applicable legislation.

  1. The nutritional value of food
  2. Food and its classification according to origin
  3. The origin of food: animals

  1. The origin of food: vegetables
  2. The grass family and its derivatives
  3. Vegetables: Classification and composition
  4. The consumption of mushrooms and seaweed
  5. Pulses: structure and nutritional value
  6. Fruits and nuts; classification
  7. Vegetable fats: olive oil
  8. Other foods: sweeteners and fruitives
  9. Coffee, tea and cocoa: stimulant foods
  10. Seasonings, spices and their classification

  1. The food chain
  2. Conditions and objectives to be met in the food chain
  3. Hygienic, nutritional, sensory and technological quality

  1. Washing, peeling and chopping of foodstuffs
  2. The cooking process in food

  1. The conservation process
  2. Conservation methods according to their nature
  3. Physical methods of preservation
  4. Chemical preservation methods
  5. High field strength electrical pulses, high hydrostatic pressures and active packaging
  6. Consumer Decalogue
  7. Recommendations for responsible consumption
  8. The origin of eating habits

  1. Nutritional estimation tools in the population
  2. Nutritional requirements
  3. Food labelling legislation
  4. Physiological variability
  5. Growth and nutritional development
  6. Determinants of eating habits in childhood
  7. Food groups in infant feeding
  8. Nutritional requirements in childhood
  9. Distribution of daily intakes
  10. Nutrition education
  11. Weekly menu planning
  12. Balanced diet - child development relationship: key issues
  13. Childhood obesity: A strategy for nutrition, physical activity and obesity prevention
  14. Current situation of children's food consumption
  15. School menu
  16. Principles of healthy habits in childhood

  1. Fundamentals of adolescent nutrition
  2. Physiological variability: growth rate and change in body mass
  3. Nutritional requirements in adolescence
  4. Principles of healthy habits in adolescents

  1. Ageing
  2. Variability associated with the ageing process
  3. Nutritional requirements in old age
  4. Precautions in meal preparation and planning for the elderly
  5. Menu planning
  6. Swallowing Difficulties: Adapted basic feeding
  7. Hormonal changes in women and their nutrition

  1. Obesity
  2. Diabetes
  3. Osteoporosis
  4. Dyslipidaemias and hyperlipidaemias
  5. Oncology patient
  6. Renal insufficiency
  7. Food allergies and intolerances
  8. Coeliac disease

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

  1. Energy for muscle contraction
  2. Carbohydrates and exercise
  3. Fat utilisation in exercise
  4. Protein utilisation in exercise
  5. Vitamins and athletes
  6. Minerals and athletes

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

  1. Water balance. Water intake and elimination
  2. The action of water on the body during physical activity
  3. Additional fluid, carbohydrate and electrolyte requirements during sports activities
  4. Recommended intake of sports-specific beverages
  5. Dehydration as a trigger for hyperthermia

  1. Introduction to ergogenic aids and doping
  2. Ergogenic food aids
  3. Pharmacological ergogenic aids
  4. Physiological ergogenic aids
  5. Hormonal ergogenic aids
  6. Other ergogenic aids
  7. Doping

  1. Importance of assessing the athlete's nutritional status
  2. Interview with the athlete
  3. Dietary assessment
  4. Clinical assessment
  5. Assessment of the athlete's body composition
  6. Biochemical evaluation

  1. Introduction
  2. Caloric intake and expenditure
  3. Carbohydrates
  4. Fats
  5. Proteins
  6. Nutritional pyramid for athletes
  7. The practice of physical activity in old age

  1. Introduction to physical training
  2. Questionnaire Par Q
  3. Adaptations of the organism: explanatory theories
  4. Loads in physical training
  5. Measurement and assessment of physical fitness
  6. De-training
  7. Hygiene in training

  1. The training process
  2. Structuring times and periods
  3. The training session
  4. Heating
  5. Main part
  6. Cool down or cool down

  1. Introduction
  2. Resilience development
  3. Strength development
  4. Speed development
  5. Flexibility development
  6. Other physical qualities I: Coordination
  7. Other physical qualities II: Balance

  1. Introduction to sports injuries
  2. Myths and prevention factors
  3. Frequent sports injuries
  4. Treatment of injuries
  5. Basic actions to take in case of injury
  6. Precipitating factors of the injury
  7. Preventive and restorative techniques

  1. General principles of first aid
  2. Assistance
  3. Resuscitation techniques. Basic CPR
  4. State of Shock
  5. Injuries and bleeding
  6. Burns
  7. Electrocution
  8. Fractures and contusions
  9. Intoxication
  10. Sunshine
  11. What NOT to do in first aid

  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