 | online with live classes, printed coursebook and virtual classroom | |
 | Start Date: 12 OCT 2025 | |
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until October 21 (*) + 495€ for the Master's Final Project if taken |
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 | 60 ECTS | |
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12 months of free use of our nutrition software |
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ENROLMENT CLOSED
ONLY AVAILABLE IN SPANISH
University-Specific Master's Degree
The Master in Clinical Nutrition and Digestive Pathologies aims to provide health professionals with the theoretical and practical knowledge necessary for an adequate diagnosis and clinical-nutritional management of the main pathologies of the digestive system, both organic and functional. What is studied in each topic is applicable to the practice, from the first classes, and the entire syllabus is clinically oriented, based on our own daily professional experience.
Throughout the program, digestive physiology is studied, including the microbiota and its relationship with metabolic and digestive health, as well as esophagus, stomach and duodenum alterations such as gastroesophageal reflux, esophageal motor disorders, ulcers, gastritis and duodenitis, nutritional management of esophageal strictures, neoplasms, etc. In addition, pathologies of the small and large intestine are studied, as well as their nutritional management: inflammatory bowel diseases, celiac disease, digestive hemorrhages, SIBO, dysbiosis, intestinal hyperpermeability, intestinal absorption disorders, neoplasms, etc. Pancreatic pathology, liver and gallbladder, such as hepatic steatosis, hepatitis, pancreatitis, etc., are addressed.
Different nutritional approaches are studied, such as diets low in fodmaps and their clinical application, digestive intolerances, malabsorption, dietary supplements in digestive pathologies, diet-microbiota relationship, nutrition in digestive surgeries, hospital nutrition, analytical and complementary tests, including case studies and dietary practices with ICNS Health Software, probably the best diet elaboration software available.
In short, the Master in Clinical Nutrition and Digestive Pathologies responds to these needs of updating and deepening the student in the diagnosis and nutritional management of digestive pathologies, with the recognition of training in ICNS, and the opportunity to obtain a highly recognized and valued qualification.
Due to the fact that a significant part of the course content is updated each year, the description of each topic's points is for guidance only. The written syllabus is also complementary to the classes, where many additional points may be covered.
ONLY AVAILABLE IN SPANISH
University-Specific Master's Degree
Clinical Nutrition and Digestive Disorders
The Master in Clinical Nutrition and Digestive Pathologies aims to provide health professionals with the theoretical and practical knowledge necessary for an adequate diagnosis and clinical-nutritional management of the main pathologies of the digestive system, both organic and functional. What is studied in each topic is applicable to the practice, from the first classes, and the entire syllabus is clinically oriented, based on our own daily professional experience.Throughout the program, digestive physiology is studied, including the microbiota and its relationship with metabolic and digestive health, as well as esophagus, stomach and duodenum alterations such as gastroesophageal reflux, esophageal motor disorders, ulcers, gastritis and duodenitis, nutritional management of esophageal strictures, neoplasms, etc. In addition, pathologies of the small and large intestine are studied, as well as their nutritional management: inflammatory bowel diseases, celiac disease, digestive hemorrhages, SIBO, dysbiosis, intestinal hyperpermeability, intestinal absorption disorders, neoplasms, etc. Pancreatic pathology, liver and gallbladder, such as hepatic steatosis, hepatitis, pancreatitis, etc., are addressed.
Different nutritional approaches are studied, such as diets low in fodmaps and their clinical application, digestive intolerances, malabsorption, dietary supplements in digestive pathologies, diet-microbiota relationship, nutrition in digestive surgeries, hospital nutrition, analytical and complementary tests, including case studies and dietary practices with ICNS Health Software, probably the best diet elaboration software available.
In short, the Master in Clinical Nutrition and Digestive Pathologies responds to these needs of updating and deepening the student in the diagnosis and nutritional management of digestive pathologies, with the recognition of training in ICNS, and the opportunity to obtain a highly recognized and valued qualification.
Due to the fact that a significant part of the course content is updated each year, the description of each topic's points is for guidance only. The written syllabus is also complementary to the classes, where many additional points may be covered.
It is possible to take the 2 blocks of the Specialist Diploma that comprise it, without completing the Master's Final Project one that leads to the Master's degree.
Professors
Dr.Álvaro CampilloMaría Fraile
Víctor Robledo
Alfonso Bordallo
- Evidence-based education.
- Professors with extensive clinical experience.
- Clinical focus from the very first class.
- Hundreds of scientific studies are reviewed and cross-referenced throughout the course.
- Early enrollment discounts available.
- Interest-free installment payment options.
- Special group conditions for clinics.
SPECIALIST DIPLOMA IN NUTRITION AND DIGESTIVE PATHOLOGIES (24 ECTS)
Class 1
Digestive Physiology
1. INTRODUCTION
1.1. MACRONUTRIENTS: CARBOHYDRATES, FATS AND PROTEINS
1.2. NON-ENERGY NUTRIENTS
2. OVERNOURISHED, BUT UNDERNOURISHED
3. INITIAL APPROACH TO THE FUNCTIONING OF THE DIGESTIVE SYSTEM
3.1. MAIN GASTROINTESTINAL HORMONES AND PEPTIDES 3.2.
GLUCOSE HOMEOSTASIS AND ITS IMPORTANCE IN DIGESTIVE AND METABOLIC HEALTH 3.3.
3.3. BIOAVAILABILITY
3.4. TOPOGRAPHY OF THE ABDOMEN
3.5. GENERAL STRUCTURE OF THE DIGESTIVE TRACT
3.6. FASTING PHYSIOLOGY
3.7. MOTILITY OF THE GASTROINTESTINAL TRACT (STOMACH AND SMALL INTESTINE)
3.8. MOTILITY OF THE LARGE INTESTINE
3.9. DIGESTIVE SECRETIONS
3.10. THE MESENTERY AS A FUNDAMENTAL ORGAN FOR OUR PHYSIOLOGY.
4. PRACTICAL CONCEPTS ON THE ADIPOSE TISSUE AS AN ENDOCRINE ORGAN
4.1. HYPERPLASIA, HYPERTROPHY AND PYROPTOSIS OF ADIPOSE TISSUE
4.2. BASAL LIPOLYSIS VS. STIMULATED LIPOLYSIS
4.3. THE 4 PHENOTYPES OF ADIPOSE TISSUE AND THEIR RELATIONSHIP TO METABOLIC HEALTH
5. MAIN SYMPTOMS RELATED TO DIGESTIVE PROBLEMS AND COMPLEMENTARY TESTS TO STUDY THEM
6. MALDIGESTION-MALABSORPTION SYNDROME
7. MICROBIOME AND DIGESTIVE AND SYSTEMIC HEALTH
7.1. THE MICROBIOTA BEGINS TO BE FORGED FROM PREGNANCY ONWARDS
7.2. BREAST MILK AND MICROBIOTA
CHRONOBIOLOGY OF THE INTESTINAL MICROBIOTA 7.4.
7.4. DISBIOSIS
7.5. MICROBIOTA AND COVID-19
8. "ANTI-NUTRIENTS" AND DIGESTIVE SYSTEM
8.1. LECTINS
8.2. OXALATES
8.3. PHYTATES
8.4. TANINS
8.5. PHYTOESTROGENS
8.6. GOITROGENS
9. ADAPTOGENS WITH CLINICAL STUDIES IN HUMANS
10. PRACTICAL TIPS RELATED TO DIGESTIVE PHYSIOLOGY
10.1. SCHILLING'S TEST
10.2. PHYSIOLOGICAL PROTECTIVE FACTORS OF THE DIGESTIVE TRACT
10.3. CLINICAL NUTRITION TIPS IN DIGESTIVE PATHOLOGIES
11. INTESTINAL HYPERPERMEABILITY TESTS
12. THINGS TO TAKE HOME TO IMPROVE DIGESTIVE AND SYSTEMIC PHYSIOLOGIC HEALTH
Class 1
Digestive Physiology
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SUN. 12 OCT 2025 4:00 PM to 8:00 PM
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Dr.Álvaro Campillo
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1. INTRODUCTION
1.1. MACRONUTRIENTS: CARBOHYDRATES, FATS AND PROTEINS
1.2. NON-ENERGY NUTRIENTS
2. OVERNOURISHED, BUT UNDERNOURISHED
3. INITIAL APPROACH TO THE FUNCTIONING OF THE DIGESTIVE SYSTEM
3.1. MAIN GASTROINTESTINAL HORMONES AND PEPTIDES 3.2.
GLUCOSE HOMEOSTASIS AND ITS IMPORTANCE IN DIGESTIVE AND METABOLIC HEALTH 3.3.
3.3. BIOAVAILABILITY
3.4. TOPOGRAPHY OF THE ABDOMEN
3.5. GENERAL STRUCTURE OF THE DIGESTIVE TRACT
3.6. FASTING PHYSIOLOGY
3.7. MOTILITY OF THE GASTROINTESTINAL TRACT (STOMACH AND SMALL INTESTINE)
3.8. MOTILITY OF THE LARGE INTESTINE
3.9. DIGESTIVE SECRETIONS
3.10. THE MESENTERY AS A FUNDAMENTAL ORGAN FOR OUR PHYSIOLOGY.
4. PRACTICAL CONCEPTS ON THE ADIPOSE TISSUE AS AN ENDOCRINE ORGAN
4.1. HYPERPLASIA, HYPERTROPHY AND PYROPTOSIS OF ADIPOSE TISSUE
4.2. BASAL LIPOLYSIS VS. STIMULATED LIPOLYSIS
4.3. THE 4 PHENOTYPES OF ADIPOSE TISSUE AND THEIR RELATIONSHIP TO METABOLIC HEALTH
5. MAIN SYMPTOMS RELATED TO DIGESTIVE PROBLEMS AND COMPLEMENTARY TESTS TO STUDY THEM
6. MALDIGESTION-MALABSORPTION SYNDROME
7. MICROBIOME AND DIGESTIVE AND SYSTEMIC HEALTH
7.1. THE MICROBIOTA BEGINS TO BE FORGED FROM PREGNANCY ONWARDS
7.2. BREAST MILK AND MICROBIOTA
CHRONOBIOLOGY OF THE INTESTINAL MICROBIOTA 7.4.
7.4. DISBIOSIS
7.5. MICROBIOTA AND COVID-19
8. "ANTI-NUTRIENTS" AND DIGESTIVE SYSTEM
8.1. LECTINS
8.2. OXALATES
8.3. PHYTATES
8.4. TANINS
8.5. PHYTOESTROGENS
8.6. GOITROGENS
9. ADAPTOGENS WITH CLINICAL STUDIES IN HUMANS
10. PRACTICAL TIPS RELATED TO DIGESTIVE PHYSIOLOGY
10.1. SCHILLING'S TEST
10.2. PHYSIOLOGICAL PROTECTIVE FACTORS OF THE DIGESTIVE TRACT
10.3. CLINICAL NUTRITION TIPS IN DIGESTIVE PATHOLOGIES
11. INTESTINAL HYPERPERMEABILITY TESTS
12. THINGS TO TAKE HOME TO IMPROVE DIGESTIVE AND SYSTEMIC PHYSIOLOGIC HEALTH
Class 2
Stomach and Esophagus
1. PHYSIOLOGY OF THE STOMACH AND ESOPHAGUS
1.1. ANATOMO-PHYSIOLOGICAL OVERVIEW
1.2. PRINCIPAL GASTRIC SECRETIONS AND REGULATORY MECHANISMS
1.3. GASTRIC MOTILITY AND GASTRIC EMPTYING
2. HELICOBACTER PYLORI
PREVALENCE, EPIDEMIOLOGY AND ETIOLOGY 2.2.
2.2. BACTERIOLOGICAL CHARACTERISTICS AND VIRULENCE FACTORS. IMMUNE AND INFLAMMATORY RESPONSE TO INFECTION
2.3. DIAGNOSTIC TESTS AND INDICATIONS
2.4. PHARMACOLOGICAL TREATMENT, PHYTOTHERAPY AND SUPPLEMENTATION
2.5. NUTRITION DURING TREATMENT
2.6. BARETT'S ESOPHAGUS (BB)
3. GASTRITIS
3.1. TYPES OF GASTRITIS
3.2. THE IMPORTANCE OF GOOD CLINICAL EVALUATION
3.3. PYROSIS, GASTROESOPHAGEAL REFLUX
3.4. ABUSE OF DRUGS TO TREAT HEARTBURN AND CONSEQUENCES OF A LOW ACID SECRETION 3.5.
3.5. LIFESTYLE, THE ROLE OF THE IMMUNE SYSTEM AND NUTRITION
4. GASTRITIS AND EOSINOPHILIC ESOPHAGITIS
4.1. PATHOGENESIS, CLINICAL MANIFESTATIONS AND ROLE OF THE IMMUNE SYSTEM
4.2. DIAGNOSIS
4.3. DIETARY AND PHARMACOLOGICAL TREATMENT
5. PHYTOTHERAPY
5.1. CHAMOMILE OF MAHÓN
5.2. REGALIZ
5.3. CLAVERO
5.4. CEYLON CINNAMON
5.5. INDIAN CORIANDER
5.6. MINT
5.7. FLAX
5.8. GARLIC
5.9. STAR ANISE
5.10. DANDELION
5.11. GINGER
Class 2
Stomach and Esophagus
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SUN. 26 OCT 2025 4:00 PM to 8:00 PM
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María Fraile
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1. PHYSIOLOGY OF THE STOMACH AND ESOPHAGUS
1.1. ANATOMO-PHYSIOLOGICAL OVERVIEW
1.2. PRINCIPAL GASTRIC SECRETIONS AND REGULATORY MECHANISMS
1.3. GASTRIC MOTILITY AND GASTRIC EMPTYING
2. HELICOBACTER PYLORI
PREVALENCE, EPIDEMIOLOGY AND ETIOLOGY 2.2.
2.2. BACTERIOLOGICAL CHARACTERISTICS AND VIRULENCE FACTORS. IMMUNE AND INFLAMMATORY RESPONSE TO INFECTION
2.3. DIAGNOSTIC TESTS AND INDICATIONS
2.4. PHARMACOLOGICAL TREATMENT, PHYTOTHERAPY AND SUPPLEMENTATION
2.5. NUTRITION DURING TREATMENT
2.6. BARETT'S ESOPHAGUS (BB)
3. GASTRITIS
3.1. TYPES OF GASTRITIS
3.2. THE IMPORTANCE OF GOOD CLINICAL EVALUATION
3.3. PYROSIS, GASTROESOPHAGEAL REFLUX
3.4. ABUSE OF DRUGS TO TREAT HEARTBURN AND CONSEQUENCES OF A LOW ACID SECRETION 3.5.
3.5. LIFESTYLE, THE ROLE OF THE IMMUNE SYSTEM AND NUTRITION
4. GASTRITIS AND EOSINOPHILIC ESOPHAGITIS
4.1. PATHOGENESIS, CLINICAL MANIFESTATIONS AND ROLE OF THE IMMUNE SYSTEM
4.2. DIAGNOSIS
4.3. DIETARY AND PHARMACOLOGICAL TREATMENT
5. PHYTOTHERAPY
5.1. CHAMOMILE OF MAHÓN
5.2. REGALIZ
5.3. CLAVERO
5.4. CEYLON CINNAMON
5.5. INDIAN CORIANDER
5.6. MINT
5.7. FLAX
5.8. GARLIC
5.9. STAR ANISE
5.10. DANDELION
5.11. GINGER
Class 3
Functional Digestive Disorders
1. FUNCTIONAL ESOPHAGEAL DISORDERS (TFE)
1.1. FUNCTIONAL CHEST PAIN (TFP)
1.2. FUNCTIONAL HEARTBURN (FHP)
1.3. REFLUX HYPERSENSITIVITY (HR)
2. FUNCTIONAL GASTRODUODENAL DISORDERS (TFGD)
2.1. FUNCTIONAL DYSPEPSIA (DFD)
3. FUNCTIONAL BOWEL DISORDERS (FBD)
3.1. IRRITABLE BOWEL SYNDROME (IBS)
3.2. FUNCTIONAL CONSTIPATION (FC)
3.3. CHRONIC FUNCTIONAL CONSTIPATION AND MICROBIOTA
3.4. FUNCTIONAL ABDOMINAL BLOATING/DISTENSION (DAF)
4. GASTROINTESTINAL PAIN OF CENTRALLY MEDIATED DISORDERS
4.1. CENTRALLY MEDIATED ABDOMINAL PAIN SYNDROME (CPMPS)
5. PATHOLOGIES THAT MAY BE CONFUSED OR OVERLAP WITH TFD
5.1. DIGESTIVE INTOLERANCES
6. SIBO
6.1. CONCEPT AND GENERALITIES ABOUT SIBO
6.2. PHYSIOLOGICAL DIGESTIVE PROTECTIVE FACTORS AND THEIR IMPORTANCE TO PREVENT SIBO
6.3. SYMPTOMATOLOGY IN SIBO
6.4. SUBTYPES OF SIBO
6.5. CAUSES OF SIBO
6.6. DIAGNOSIS OF SIBO
6.7. TREATMENT OF SIBO
6.8. LACTOSE OR FRUCTOSE INTOLERANCE AND SIBO 6.9.
6.9. SII VS. SIBO
6.10. SIBO, JET LAG AND AIR TRAVEL
6.11. SIBO AND MINT
6.12. SYPHO (INTESTINAL FUNGAL OVERGROWTH SYNDROME) 6.13. SIBO, JET LAG AND AIR TRAVEL 6.14. SIBO AND MINT
7. MINIMUM USEFUL DATA TO RULE OUT TFD
Class 3
Functional Digestive Disorders
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SUN. 9 NOV 2025 4:00 PM to 8:00 PM
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Dr.Álvaro Campillo
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1. FUNCTIONAL ESOPHAGEAL DISORDERS (TFE)
1.1. FUNCTIONAL CHEST PAIN (TFP)
1.2. FUNCTIONAL HEARTBURN (FHP)
1.3. REFLUX HYPERSENSITIVITY (HR)
2. FUNCTIONAL GASTRODUODENAL DISORDERS (TFGD)
2.1. FUNCTIONAL DYSPEPSIA (DFD)
3. FUNCTIONAL BOWEL DISORDERS (FBD)
3.1. IRRITABLE BOWEL SYNDROME (IBS)
3.2. FUNCTIONAL CONSTIPATION (FC)
3.3. CHRONIC FUNCTIONAL CONSTIPATION AND MICROBIOTA
3.4. FUNCTIONAL ABDOMINAL BLOATING/DISTENSION (DAF)
4. GASTROINTESTINAL PAIN OF CENTRALLY MEDIATED DISORDERS
4.1. CENTRALLY MEDIATED ABDOMINAL PAIN SYNDROME (CPMPS)
5. PATHOLOGIES THAT MAY BE CONFUSED OR OVERLAP WITH TFD
5.1. DIGESTIVE INTOLERANCES
6. SIBO
6.1. CONCEPT AND GENERALITIES ABOUT SIBO
6.2. PHYSIOLOGICAL DIGESTIVE PROTECTIVE FACTORS AND THEIR IMPORTANCE TO PREVENT SIBO
6.3. SYMPTOMATOLOGY IN SIBO
6.4. SUBTYPES OF SIBO
6.5. CAUSES OF SIBO
6.6. DIAGNOSIS OF SIBO
6.7. TREATMENT OF SIBO
6.8. LACTOSE OR FRUCTOSE INTOLERANCE AND SIBO 6.9.
6.9. SII VS. SIBO
6.10. SIBO, JET LAG AND AIR TRAVEL
6.11. SIBO AND MINT
6.12. SYPHO (INTESTINAL FUNGAL OVERGROWTH SYNDROME) 6.13. SIBO, JET LAG AND AIR TRAVEL 6.14. SIBO AND MINT
7. MINIMUM USEFUL DATA TO RULE OUT TFD
Class 4
Inflammatory Bowel Diseases
1. DEVELOPMENT OF NORMAL MICROBIOTA
2. ENVIRONMENTAL FACTORS RELATED TO IBD
3. IBD AND MALNUTRITION
4. ROLE OF MICRONUTRIENTS IN IBD
5. NUTRITIONAL CONSIDERATIONS AND MONITORING OF IBD
5.1. CONSIDERATIONS TO BE TAKEN INTO ACCOUNT FOR A LOW FODMAP DIET
6. OTHER NUTRITIONAL APPROACHES USED IN IBD
7. MITOCHONDRIA AND IBD
7.1. MITOHORMESIS
7.2. NUTRITIONAL AND LIFESTYLE CONSIDERATIONS FOR PROPER MITOHORMESIS
8. IMMUNONUTRITION AND IBD
8.1. VITAMIN C, VITAMIN D, AND ZINC: SYNERGIES AND IMMUNONUTRITION
8.2. PROANTHOCYANINS
8.3. FLAVONOIDS
8.4. OMEGA-3 (EPA/DHA)
9. MESENTERY AND EC
10. ANALYTICAL PARAMETERS OF INTESTINAL INFLAMMATORY ACTIVITY
11. OTHER DIGESTIVE SYNDROMES RELATED/OVERLAPPING WITH IBD
12. FECAL MICROBIOTA TRANSPLANTATION (FMT)
12.1. ANALYTICAL TIPS AND NUTRITIONAL OBJECTIVES IN IBD
Class 4
Inflammatory Bowel Diseases
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SUN. 23 NOV 2025 4:00 PM to 8:00 PM
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Dr.Álvaro Campillo
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1. DEVELOPMENT OF NORMAL MICROBIOTA
2. ENVIRONMENTAL FACTORS RELATED TO IBD
3. IBD AND MALNUTRITION
4. ROLE OF MICRONUTRIENTS IN IBD
5. NUTRITIONAL CONSIDERATIONS AND MONITORING OF IBD
5.1. CONSIDERATIONS TO BE TAKEN INTO ACCOUNT FOR A LOW FODMAP DIET
6. OTHER NUTRITIONAL APPROACHES USED IN IBD
7. MITOCHONDRIA AND IBD
7.1. MITOHORMESIS
7.2. NUTRITIONAL AND LIFESTYLE CONSIDERATIONS FOR PROPER MITOHORMESIS
8. IMMUNONUTRITION AND IBD
8.1. VITAMIN C, VITAMIN D, AND ZINC: SYNERGIES AND IMMUNONUTRITION
8.2. PROANTHOCYANINS
8.3. FLAVONOIDS
8.4. OMEGA-3 (EPA/DHA)
9. MESENTERY AND EC
10. ANALYTICAL PARAMETERS OF INTESTINAL INFLAMMATORY ACTIVITY
11. OTHER DIGESTIVE SYNDROMES RELATED/OVERLAPPING WITH IBD
12. FECAL MICROBIOTA TRANSPLANTATION (FMT)
12.1. ANALYTICAL TIPS AND NUTRITIONAL OBJECTIVES IN IBD
Class 5
Low FODMAP diets
1. FODMAP AND LOW-FODMAP DIETS
2. DURATION OF PROTOCOLS
3. DIFFERENT DEGREES OF RESPONSE
4. LOW FODMAP EDUCATION
4.1. KEY POINTS FOR PROFESSIONALS AND PATIENT EDUCATION
5. APPLICATIONS OF LOW FODMAP DIETS
5.1. POSSIBLE PROBLEMS IN LOW FODMAP DIETS AND THEIR MANAGEMENT IN CONSULTATION
6. SUMMARY OF THE MAIN FODMAPS
6.1. POLYOLS
6.2. FRUCTOSE
6.3. DISACCHARIDES: LACTOSE
6.4. OS: FRUCTANS AND FOS
6.5. OS: GALACTANS
7. DIFFERENCES BETWEEN TABLES AND STUDIES
8. CUT-OFF POINTS AND FODMAP CRITERIA
8.1. LOW IN FODMAP IS NOT ABSENT FROM FODMAP
9. STRICT PHASES
9.1. TABLE AND SUMMARY OF PROTOCOLS
10. WHEAT AND GLUTEN
11. FODMAP IN CEREALS, WHEAT, BREAD, AND PASTA (WHEAT AND OTHER)
12. EXCLUSION PROTOCOLS: BROAD EXCLUSION AND PHASED, AND SIMPLE FLEXIBLE DECREASING
13. EXCLUSION IN PHASE 1: PROPOSAL AND NUANCES
14. FOODS THAT ARE USUALLY CONSIDERED SUITABLE BUT MAY CAUSE PROBLEMS
15. REINTRODUCTION IN PHASE 2
15.1. ADDITIONAL PROPOSALS TO THE REINTRODUCTION PROTOCOL
16. SUMMARY OF PHASES, PROTOCOL, AND IMPLEMENTATION
17. END OF PHASE 2 AND PHASE 3 OF CUSTOMIZATION
18. PHASE ALGORITHM
19. OTHER CLASSICAL ALTERNATIVE EXCLUSION AND REINTRODUCTION PROTOCOLS
20. POSSIBLE PROBLEMS WHEN FOLLOWING LOW FODMAP PROTOCOLS
21. PATIENT FOLLOW-UP
22. CORRECT IMPLEMENTATION OF LOW FODMAP PROTOCOLS
23. LOW FODMAP AND LOW CARBOHYDRATE
24. ATHLETES WITH IBS, LOW FODMAP TOLERANCE, AND CARBOHYDRATE LOADS
25. APPLICATION OF LOW FODMAP PROTOCOLS IN VEGAN PATIENTS
25.1. DOUBLE STUDY OF COMMON FOODS IN VEGETARIAN DIETS
26. GLUTAMINE AND LOW FODMAP
27. LEGUMES AND DIGESTION
27.1. TIPS & TRICKS FOR COOKING LEGUMES
27.2. LEGUMES AND FERMENTATION
27.3. LEGUMES: ALPHA-GALACTOSIDE CONTENT AND SPECIAL FEATURES
28. IRRITABLE BOWEL SYNDROME AND THE APPLICATION OF A LOW-FODMAP DIET + MEDITERRANEAN PATTERN
Class 5
Low FODMAP diets
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SUN. 7 DIC 2025 4:00 PM to 8:00 PM
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Víctor Robledo
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1. FODMAP AND LOW-FODMAP DIETS
2. DURATION OF PROTOCOLS
3. DIFFERENT DEGREES OF RESPONSE
4. LOW FODMAP EDUCATION
4.1. KEY POINTS FOR PROFESSIONALS AND PATIENT EDUCATION
5. APPLICATIONS OF LOW FODMAP DIETS
5.1. POSSIBLE PROBLEMS IN LOW FODMAP DIETS AND THEIR MANAGEMENT IN CONSULTATION
6. SUMMARY OF THE MAIN FODMAPS
6.1. POLYOLS
6.2. FRUCTOSE
6.3. DISACCHARIDES: LACTOSE
6.4. OS: FRUCTANS AND FOS
6.5. OS: GALACTANS
7. DIFFERENCES BETWEEN TABLES AND STUDIES
8. CUT-OFF POINTS AND FODMAP CRITERIA
8.1. LOW IN FODMAP IS NOT ABSENT FROM FODMAP
9. STRICT PHASES
9.1. TABLE AND SUMMARY OF PROTOCOLS
10. WHEAT AND GLUTEN
11. FODMAP IN CEREALS, WHEAT, BREAD, AND PASTA (WHEAT AND OTHER)
12. EXCLUSION PROTOCOLS: BROAD EXCLUSION AND PHASED, AND SIMPLE FLEXIBLE DECREASING
13. EXCLUSION IN PHASE 1: PROPOSAL AND NUANCES
14. FOODS THAT ARE USUALLY CONSIDERED SUITABLE BUT MAY CAUSE PROBLEMS
15. REINTRODUCTION IN PHASE 2
15.1. ADDITIONAL PROPOSALS TO THE REINTRODUCTION PROTOCOL
16. SUMMARY OF PHASES, PROTOCOL, AND IMPLEMENTATION
17. END OF PHASE 2 AND PHASE 3 OF CUSTOMIZATION
18. PHASE ALGORITHM
19. OTHER CLASSICAL ALTERNATIVE EXCLUSION AND REINTRODUCTION PROTOCOLS
20. POSSIBLE PROBLEMS WHEN FOLLOWING LOW FODMAP PROTOCOLS
21. PATIENT FOLLOW-UP
22. CORRECT IMPLEMENTATION OF LOW FODMAP PROTOCOLS
23. LOW FODMAP AND LOW CARBOHYDRATE
24. ATHLETES WITH IBS, LOW FODMAP TOLERANCE, AND CARBOHYDRATE LOADS
25. APPLICATION OF LOW FODMAP PROTOCOLS IN VEGAN PATIENTS
25.1. DOUBLE STUDY OF COMMON FOODS IN VEGETARIAN DIETS
26. GLUTAMINE AND LOW FODMAP
27. LEGUMES AND DIGESTION
27.1. TIPS & TRICKS FOR COOKING LEGUMES
27.2. LEGUMES AND FERMENTATION
27.3. LEGUMES: ALPHA-GALACTOSIDE CONTENT AND SPECIAL FEATURES
28. IRRITABLE BOWEL SYNDROME AND THE APPLICATION OF A LOW-FODMAP DIET + MEDITERRANEAN PATTERN
Class 6
Case studies and patient follow-up on low FODMAP diets
1. EXCLUSION PROTOCOLS: BROAD EXCLUSION CRITERIA AND PHASES, AND SIMPLE FLEXIBLE DECREASING CRITERIA
2. EXCLUSION IN PHASE 1: PROPOSAL AND NUANCES
3. FOODS THAT ARE USUALLY CONSIDERED SUITABLE BUT MAY CAUSE PROBLEMS
4. REINTRODUCTION IN PHASE 2
4.1. ADDITIONAL PROPOSALS TO THE REINTRODUCTION PROTOCOL
5. SUMMARY OF PHASES, PROTOCOL, AND IMPLEMENTATION
6. END OF PHASE 2 AND PHASE 3 OF PERSONALIZATION
7. PHASE ALGORITHM
8. OTHER CLASSICAL ALTERNATIVE EXCLUSION AND REINTRODUCTION PROTOCOLS
9. POSSIBLE PROBLEMS WHEN FOLLOWING LOW FODMAP PROTOCOLS
10. PATIENT FOLLOW-UP
11. ACTION ALGORITHM FOR PATIENTS WITH IBS, APPLICATION OF A LOW-FODMAP DIET AND CONSIDERATION OF NON-DIETARY FACTORS
12. CORRECT IMPLEMENTATION OF OTHER ASPECTS OF LOW FODMAP PROTOCOLS
13. LOW FODMAP AND LOW CARBOHYDRATE
14. ATHLETES WITH IBS, LOW FODMAP TOLERANCE, AND CARBOHYDRATE LOADING
15. APPLICATION OF LOW FODMAP PROTOCOLS IN VEGAN PATIENTS
15.1. DOUBLE STUDY OF HABITUAL FOODS IN VEGETARIAN DIETS
16. GLUTAMINE SIMULTANEOUSLY WITH LOW FODMAP
17. LEGUMES AND DIGESTION
17.1. TIPS & TRICKS FOR COOKING LEGUMES
17.2. LEGUMES AND FERMENTATION
17.3. ALPHA-GALACTOSIDE CONTENT AND SPECIAL FEATURES
Class 6
Case studies and patient follow-up on low FODMAP diets
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SUN. 21 DIC 2025 4:00 PM to 8:00 PM
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Víctor Robledo
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1. EXCLUSION PROTOCOLS: BROAD EXCLUSION CRITERIA AND PHASES, AND SIMPLE FLEXIBLE DECREASING CRITERIA
2. EXCLUSION IN PHASE 1: PROPOSAL AND NUANCES
3. FOODS THAT ARE USUALLY CONSIDERED SUITABLE BUT MAY CAUSE PROBLEMS
4. REINTRODUCTION IN PHASE 2
4.1. ADDITIONAL PROPOSALS TO THE REINTRODUCTION PROTOCOL
5. SUMMARY OF PHASES, PROTOCOL, AND IMPLEMENTATION
6. END OF PHASE 2 AND PHASE 3 OF PERSONALIZATION
7. PHASE ALGORITHM
8. OTHER CLASSICAL ALTERNATIVE EXCLUSION AND REINTRODUCTION PROTOCOLS
9. POSSIBLE PROBLEMS WHEN FOLLOWING LOW FODMAP PROTOCOLS
10. PATIENT FOLLOW-UP
11. ACTION ALGORITHM FOR PATIENTS WITH IBS, APPLICATION OF A LOW-FODMAP DIET AND CONSIDERATION OF NON-DIETARY FACTORS
12. CORRECT IMPLEMENTATION OF OTHER ASPECTS OF LOW FODMAP PROTOCOLS
13. LOW FODMAP AND LOW CARBOHYDRATE
14. ATHLETES WITH IBS, LOW FODMAP TOLERANCE, AND CARBOHYDRATE LOADING
15. APPLICATION OF LOW FODMAP PROTOCOLS IN VEGAN PATIENTS
15.1. DOUBLE STUDY OF HABITUAL FOODS IN VEGETARIAN DIETS
16. GLUTAMINE SIMULTANEOUSLY WITH LOW FODMAP
17. LEGUMES AND DIGESTION
17.1. TIPS & TRICKS FOR COOKING LEGUMES
17.2. LEGUMES AND FERMENTATION
17.3. ALPHA-GALACTOSIDE CONTENT AND SPECIAL FEATURES
Class 7
Liver, pancreas and gallbladder pathology
1. ANATOMO-FUNCTIONAL MEMORY OF THE LIVER, GALLBLADDER AND PANCREAS
1.1. ANATOMY OF THE LIVER
1.2. ANATOMY OF THE GALLBLADDER
1.3. ANATOMY OF THE PANCREAS
2. ANALYTICAL LIVER PROFILE
3. LIVER PATHOLOGIES
3.1. NON-ALCOHOLIC FATTY LIVER DISEASE (NAFLD)
3.2. PRACTICAL ASPECTS OF LIFESTYLE AND NUTRITION IN NON-ALCOHOLIC FATTY LIVER DISEASE
3.3. ALCOHOLIC FATTY LIVER DISEASE
3.4. VIRAL HEPATITIS
3.5. NUTRITIONAL CONSIDERATIONS IN VIRAL HEPATITIS 3.6.
3.6. CHOLESTATIC SYNDROMES
3.7.
3.7. LIFESTYLE GUIDELINES IN CHOLESTASIS
3.8. GILBERT'S SYNDROME
3.9. CHRONIC LIVER FAILURE: LIVER CIRRHOSIS
3.10. STAGES OF HEPATIC ENCEPHALOPATHY
3.11. LIFE STYLE GUIDELINES IN SEVERE CHRONIC LIVER FAILURE (CIRRHOSIS)
4. LIVER, HEPATOKINES AND CARDIOMETABOLIC HEALTH
5. PANCREATIC PATHOLOGIES
5.1. ACUTE PANCREATITIS
5.2. CHRONIC PANCREATITIS
6. VESICULAR PATHOLOGIES
7. HEPATIC AND VESICULAR CLEANSING. DETOX DIET
3.7. LIFESTYLE GUIDELINES IN CHOLESTASIS
3.8. GILBERT'S SYNDROME
3.9. CHRONIC LIVER FAILURE: LIVER CIRRHOSIS
3.10. STAGES OF HEPATIC ENCEPHALOPATHY
3.11. LIFE STYLE GUIDELINES IN SEVERE CHRONIC LIVER FAILURE (CIRRHOSIS)
4. LIVER, HEPATOKINES AND CARDIOMETABOLIC HEALTH
5. PANCREATIC PATHOLOGIES
5.1. ACUTE PANCREATITIS
5.2. CHRONIC PANCREATITIS
6. VESICULAR PATHOLOGIES
7. HEPATIC AND VESICULAR CLEANSING. DETOX DIET
Class 7
Liver, pancreas and gallbladder pathology
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SUN. 1 FEB 2026 4:00 PM to 8:00 PM
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|
Dr.Álvaro Campillo
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1. ANATOMO-FUNCTIONAL MEMORY OF THE LIVER, GALLBLADDER AND PANCREAS
1.1. ANATOMY OF THE LIVER
1.2. ANATOMY OF THE GALLBLADDER
1.3. ANATOMY OF THE PANCREAS
2. ANALYTICAL LIVER PROFILE
3. LIVER PATHOLOGIES
3.1. NON-ALCOHOLIC FATTY LIVER DISEASE (NAFLD)
3.2. PRACTICAL ASPECTS OF LIFESTYLE AND NUTRITION IN NON-ALCOHOLIC FATTY LIVER DISEASE
3.3. ALCOHOLIC FATTY LIVER DISEASE
3.4. VIRAL HEPATITIS
3.5. NUTRITIONAL CONSIDERATIONS IN VIRAL HEPATITIS 3.6.
3.6. CHOLESTATIC SYNDROMES
3.7.
3.7. LIFESTYLE GUIDELINES IN CHOLESTASIS
3.8. GILBERT'S SYNDROME
3.9. CHRONIC LIVER FAILURE: LIVER CIRRHOSIS
3.10. STAGES OF HEPATIC ENCEPHALOPATHY
3.11. LIFE STYLE GUIDELINES IN SEVERE CHRONIC LIVER FAILURE (CIRRHOSIS)
4. LIVER, HEPATOKINES AND CARDIOMETABOLIC HEALTH
5. PANCREATIC PATHOLOGIES
5.1. ACUTE PANCREATITIS
5.2. CHRONIC PANCREATITIS
6. VESICULAR PATHOLOGIES
7. HEPATIC AND VESICULAR CLEANSING. DETOX DIET
3.7. LIFESTYLE GUIDELINES IN CHOLESTASIS
3.8. GILBERT'S SYNDROME
3.9. CHRONIC LIVER FAILURE: LIVER CIRRHOSIS
3.10. STAGES OF HEPATIC ENCEPHALOPATHY
3.11. LIFE STYLE GUIDELINES IN SEVERE CHRONIC LIVER FAILURE (CIRRHOSIS)
4. LIVER, HEPATOKINES AND CARDIOMETABOLIC HEALTH
5. PANCREATIC PATHOLOGIES
5.1. ACUTE PANCREATITIS
5.2. CHRONIC PANCREATITIS
6. VESICULAR PATHOLOGIES
7. HEPATIC AND VESICULAR CLEANSING. DETOX DIET
Practical Exercises in Designing Diet Plans
Practical exercise for developing dietary guidelines for clinical cases related to the latest topics. The diet will be created using ICNS Nutrition Software.
Practical Exercises in Designing Diet Plans
Practical exercise for developing dietary guidelines for clinical cases related to the latest topics. The diet will be created using ICNS Nutrition Software.
SPECIALIST DIPLOMA IN NUTRITION, INTESTINAL PATHOLOGY AND MICROBIOTA (24 ECTS)
Class 1
Diet Therapy in Intolerances and Malabsorption
1. INTRODUCTION
1.1. ANATOMOPHYSIOLOGICAL REVIEW. GASTROINTESTINAL HORMONES AND ENZYMES
1.2. INTESTINAL MICROBIOTA AND IMMUNE SYSTEM
1.3. DIFFERENCES BETWEEN MALABSORPTION AND INTOLERANCE. CAUSES OR CONSEQUENCES?
2. LACTOSE MALABSORPTION AND INTOLERANCE
2.1. CLASSIFICATION, PATHOPHYSIOLOGY, AND SYMPTOMS
2.2. DIAGNOSIS
2.3. APPROACH IN CONSULTATION
3. FRUCTOSE AND SORBITOL MALABSORPTION AND INTOLERANCE
3.1. CLASSIFICATION AND ETIOLOGY. CONSEQUENCES OF FRUCTOSE MALABSORPTION
3.2. DIGESTIVE AND EXTRA-DIGESTIVE SYMPTOMS
3.3. DIAGNOSIS
3.4. APPROACH IN CONSULTATION
4. SUGGESTIONS FOR CLINICAL PRACTICE
4.1. COMMON QUESTIONS AND SYMPTOMS. WHAT TO DO IF THERE IS NO DIAGNOSIS?
4.2. CLINICAL INTERVIEW: BEYOND FOOD. THE IMPORTANCE OF CONTEXT
4.3. SUPPLEMENTATION AND PROBIOTICS
4.4. PREPARATIONS PRIOR TO DIAGNOSTIC TESTS
4.5. PHARMACOLOGICAL TREATMENTS, EXCIPIENTS, AND DIGESTIVE SYMPTOMS
Class 1
Diet Therapy in Intolerances and Malabsorption
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SUN. 18 ENE 2026 4:00 PM to 8:00 PM
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María Fraile
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1. INTRODUCTION
1.1. ANATOMOPHYSIOLOGICAL REVIEW. GASTROINTESTINAL HORMONES AND ENZYMES
1.2. INTESTINAL MICROBIOTA AND IMMUNE SYSTEM
1.3. DIFFERENCES BETWEEN MALABSORPTION AND INTOLERANCE. CAUSES OR CONSEQUENCES?
2. LACTOSE MALABSORPTION AND INTOLERANCE
2.1. CLASSIFICATION, PATHOPHYSIOLOGY, AND SYMPTOMS
2.2. DIAGNOSIS
2.3. APPROACH IN CONSULTATION
3. FRUCTOSE AND SORBITOL MALABSORPTION AND INTOLERANCE
3.1. CLASSIFICATION AND ETIOLOGY. CONSEQUENCES OF FRUCTOSE MALABSORPTION
3.2. DIGESTIVE AND EXTRA-DIGESTIVE SYMPTOMS
3.3. DIAGNOSIS
3.4. APPROACH IN CONSULTATION
4. SUGGESTIONS FOR CLINICAL PRACTICE
4.1. COMMON QUESTIONS AND SYMPTOMS. WHAT TO DO IF THERE IS NO DIAGNOSIS?
4.2. CLINICAL INTERVIEW: BEYOND FOOD. THE IMPORTANCE OF CONTEXT
4.3. SUPPLEMENTATION AND PROBIOTICS
4.4. PREPARATIONS PRIOR TO DIAGNOSTIC TESTS
4.5. PHARMACOLOGICAL TREATMENTS, EXCIPIENTS, AND DIGESTIVE SYMPTOMS
Class 2
Dietary supplements and digestive pathologies
1. FACTORS ASSOCIATED WITH THE BIODISPONIBILITY AND ACTION OF SUPPLEMENTS
1.1. MAXIMUM BIODISPONIBILITY
1.2. APPROPRIATE MATRIX: LIPOSOMES OR LIPOSOMAL ENCAPSULATION
1.3. CHEMICAL FORMS OF NUTRIENTS
2. MAIN NUTRITIONAL SUPPLEMENTS FOR DIGESTIVE AND SYSTEMIC HEALTH
2.1. OMEGA-3
2.2. CURCUMIN
2.3. LIPOIC ACID (ALA)
2.4. RESVERATROL
2.5. PROBIOTICS, PREBIOTICS, AND POSTBIOTICS
2.6. GREEN TEA
2.7. SEMAGLUTIDE (GLP-1 ANALOG)
2.8. NICOTINAMIDE RIBOSIDE (NR) OR NICOTINAMIDE MONO NUCLEOTIDE
2.9. VITAMIN D3
2.10. INOSITOL-VITAMIN B8
2.11. VITAMIN C, VITAMIN D, AND ZINC: SYNERGIES AND IMMUNONUTRITION
2.12. PROanthocyanins
2.13. FLAVONOIDS
3. SUPPLEMENTS, MICRONUTRIENTS, AND BENEFICIAL SUBSTANCES IN POSTMENOPAUSAL WOMEN
4. SUPPLEMENTS AND ERGOGENIC AIDS IN SPORTS
4.1. CREATINE MONOHYDRATE
4.2. BETA-HYDROXY-METHYLBUTYRATE (BHMB)
4.3. SODIUM BICARBONATE
4.4. BETA-ALANINE (B-A)
4.5. CAFFEINE
4.6. NUTRITIONAL SUPPLEMENTS BENEFICIAL FOR FEMALE ATHLETES
Class 2
Dietary supplements and digestive pathologies
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SUN. 22 FEB 2026 4:00 PM to 8:00 PM
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Dr.Álvaro Campillo
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1. FACTORS ASSOCIATED WITH THE BIODISPONIBILITY AND ACTION OF SUPPLEMENTS
1.1. MAXIMUM BIODISPONIBILITY
1.2. APPROPRIATE MATRIX: LIPOSOMES OR LIPOSOMAL ENCAPSULATION
1.3. CHEMICAL FORMS OF NUTRIENTS
2. MAIN NUTRITIONAL SUPPLEMENTS FOR DIGESTIVE AND SYSTEMIC HEALTH
2.1. OMEGA-3
2.2. CURCUMIN
2.3. LIPOIC ACID (ALA)
2.4. RESVERATROL
2.5. PROBIOTICS, PREBIOTICS, AND POSTBIOTICS
2.6. GREEN TEA
2.7. SEMAGLUTIDE (GLP-1 ANALOG)
2.8. NICOTINAMIDE RIBOSIDE (NR) OR NICOTINAMIDE MONO NUCLEOTIDE
2.9. VITAMIN D3
2.10. INOSITOL-VITAMIN B8
2.11. VITAMIN C, VITAMIN D, AND ZINC: SYNERGIES AND IMMUNONUTRITION
2.12. PROanthocyanins
2.13. FLAVONOIDS
3. SUPPLEMENTS, MICRONUTRIENTS, AND BENEFICIAL SUBSTANCES IN POSTMENOPAUSAL WOMEN
4. SUPPLEMENTS AND ERGOGENIC AIDS IN SPORTS
4.1. CREATINE MONOHYDRATE
4.2. BETA-HYDROXY-METHYLBUTYRATE (BHMB)
4.3. SODIUM BICARBONATE
4.4. BETA-ALANINE (B-A)
4.5. CAFFEINE
4.6. NUTRITIONAL SUPPLEMENTS BENEFICIAL FOR FEMALE ATHLETES
Class 3
SIBO and case studies
1. INTESTINAL FERMENTATION: GASES PRODUCED BY THE MICROBIOTA
1.1. HYDROGEN
1.2. METHANE
1.3. HYDROGEN SULFIDE
2. COMMUNICATION BETWEEN MICROORGANISMS
3. WHAT IS SIBO
3.1. SIGNS AND/OR SYMPTOMS OF SIBO
3.2. IT IS NOT "JUST SIBO".
4. OTHER TYPES OF MICROBIAL OVERGROWTH
4.1. INTESTINAL METHANOGENIC OVERGROWTH (IMO) 4.2.
4.2. OVERGROWTH OF SULFATE-REDUCING BACTERIA (BRS)
5. OVERGROWTH OF MICROORGANISMS, ASSOCIATED CAUSES AND CONSEQUENCES
5.1. CONDITIONS ASSOCIATED WITH THE OVERGROWTH OF MICROORGANISMS IN THE INTESTINE
6. HOW TO DIAGNOSE IT
6.1. POSITIVE FOR HYDROGEN AND METHANE
6.2. METHANE POSITIVE
6.3. METHANE-POSITIVE, SEVERE DYSBIOSIS
6.4. HYDROGEN AND METHANE NEGATIVE
6.5. INSUFFICIENT SAMPLE
7. ANTIMICROBIAL TREATMENT OF OVERGROWTH OF MICROORGANISMS IN THE INTESTINE
7.1. PHARMACOLOGICAL ANTIBIOTIC TREATMENT
7.2. APPROACH WITH HERBAL ANTIMICROBIALS
8. NUTRITIONAL APPROACH
8.1. NUTRITIONAL APPROACH IN CASES OF SEVERE DIARRHEA
8.2. NUTRITIONAL APPROACH IN CASE OF CONSTIPATION
8.3. FOODS RICH IN POLYPHENOLS THAT COULD BE ADDED TO A PROTOCOL LOW IN FODMAP
9. SPECIAL CONSIDERATIONS FOR AE
10. POSOLOGY OF THE DIFFERENT APPROACHES
Class 3
SIBO and case studies
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SUN. 15 MAR 2026 4:00 PM to 8:00 PM
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María Fraile
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1. INTESTINAL FERMENTATION: GASES PRODUCED BY THE MICROBIOTA
1.1. HYDROGEN
1.2. METHANE
1.3. HYDROGEN SULFIDE
2. COMMUNICATION BETWEEN MICROORGANISMS
3. WHAT IS SIBO
3.1. SIGNS AND/OR SYMPTOMS OF SIBO
3.2. IT IS NOT "JUST SIBO".
4. OTHER TYPES OF MICROBIAL OVERGROWTH
4.1. INTESTINAL METHANOGENIC OVERGROWTH (IMO) 4.2.
4.2. OVERGROWTH OF SULFATE-REDUCING BACTERIA (BRS)
5. OVERGROWTH OF MICROORGANISMS, ASSOCIATED CAUSES AND CONSEQUENCES
5.1. CONDITIONS ASSOCIATED WITH THE OVERGROWTH OF MICROORGANISMS IN THE INTESTINE
6. HOW TO DIAGNOSE IT
6.1. POSITIVE FOR HYDROGEN AND METHANE
6.2. METHANE POSITIVE
6.3. METHANE-POSITIVE, SEVERE DYSBIOSIS
6.4. HYDROGEN AND METHANE NEGATIVE
6.5. INSUFFICIENT SAMPLE
7. ANTIMICROBIAL TREATMENT OF OVERGROWTH OF MICROORGANISMS IN THE INTESTINE
7.1. PHARMACOLOGICAL ANTIBIOTIC TREATMENT
7.2. APPROACH WITH HERBAL ANTIMICROBIALS
8. NUTRITIONAL APPROACH
8.1. NUTRITIONAL APPROACH IN CASES OF SEVERE DIARRHEA
8.2. NUTRITIONAL APPROACH IN CASE OF CONSTIPATION
8.3. FOODS RICH IN POLYPHENOLS THAT COULD BE ADDED TO A PROTOCOL LOW IN FODMAP
9. SPECIAL CONSIDERATIONS FOR AE
10. POSOLOGY OF THE DIFFERENT APPROACHES
Class 4
Microbiota
1. INTESTINAL MICROBIOTA
2. MICROBIOTA-FEMALE REPRODUCTIVE TRACT (FRT) DIALOGUE
2.1 ADHESION AND INVASION OF THE MUCOSA
2.2 PRODUCTION OF ANTIMICROBIAL COMPOUNDS
2.3 AGGREGATION WITH POTENTIAL PATHOGENS
3. VAGINAL MICROBIOTA, HORMONE CONTROL
4. IMPORTANCE OF THE MICROBIOTA IN PREGNANCY
5. BREAST MILK. IMMUNOMODULATORY ROLE, COMPOSITION AND MICROBIOTA.
6. ENTERO-MAMMARY PATHWAY. MAMMARY GLAND INTEGRATED IN THE MUCOSA-ASSOCIATED IMMUNE SYSTEM.
7. MICROBIOTA, HORMONES AND XENOBIOTICS.
8. DISBIOSIS
9. MICROBIOTA AND COVID-19
Class 4
Microbiota
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SUN. 29 MAR 2026 4:00 PM to 8:00 PM
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María Fraile
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1. INTESTINAL MICROBIOTA
2. MICROBIOTA-FEMALE REPRODUCTIVE TRACT (FRT) DIALOGUE
2.1 ADHESION AND INVASION OF THE MUCOSA
2.2 PRODUCTION OF ANTIMICROBIAL COMPOUNDS
2.3 AGGREGATION WITH POTENTIAL PATHOGENS
3. VAGINAL MICROBIOTA, HORMONE CONTROL
4. IMPORTANCE OF THE MICROBIOTA IN PREGNANCY
5. BREAST MILK. IMMUNOMODULATORY ROLE, COMPOSITION AND MICROBIOTA.
6. ENTERO-MAMMARY PATHWAY. MAMMARY GLAND INTEGRATED IN THE MUCOSA-ASSOCIATED IMMUNE SYSTEM.
7. MICROBIOTA, HORMONES AND XENOBIOTICS.
8. DISBIOSIS
9. MICROBIOTA AND COVID-19
Class 5
Digestive Surgery and Hospital Nutrition
1. INTRODUCTION
1.1. RISK FACTORS FOR POSTOPERATIVE COMPLICATIONS
2. THE R.I.C.A. PATHWAY (ENHANCED RECOVERY IN ADULT SURGERY)
3. NUTRITION AND LIFESTYLE RECOMMENDATIONS OF THE R.I.C.A. ROUTE
3.1. PREOPERATIVE NUTRITIONAL EVALUATION
3.2. OBESITY AND REDUCED FUNCTIONAL MOBILITY
3.3. OBESITY, SARCOPENIA AND METABAGING CYCLE
3.4. PREOPERATIVE NUTRITIONAL INTERVENTION
3.5. IMMUNONUTRITION (IN)
3.6. EVALUATION AND TREATMENT OF ANEMIA
3.7. DELAY OR SUSPENSION OF SURGERY IN ANEMIC PATIENTS
3.8. DETERMINATION OF HEMOGLOBIN LEVEL WITH A TIME MARGIN
3.9. HEMOGLOBIN LEVEL 13 G/DL
3.10. SCREENING FOR IRON DEFICIENCY
3.11. TREATMENT OF PREOPERATIVE ANEMIA
3.12. TREATMENT WITH ORAL IRON
3.13. TREATMENT WITH INTRAVENOUS IRON
3.14. TREATMENT WITH ERYTHROPOIETIC AGENTS
3.15. PREOPERATIVE FASTING
3.16. TREATMENT WITH HYDROCARBONATED BEVERAGES
3.17. TREATMENT WITH CARBOHYDRATE BEVERAGES IN PATIENTS WITH DIABETES AND OBESITY
3.18. PERIOPERATIVE BLOOD GLUCOSE MONITORING
3.19. PERIOPERATIVE HYPERGLYCEMIA
3.20. IMMUNONUTRITION (POSTOPERATIVE)
3.21. EARLY POSTOPERATIVE FEEDING
3.22. RESPIRATORY PHYSIOTHERAPY
3.23. MANAGEMENT OF POSTOPERATIVE ANEMIA
4. OBESITY AND HERNIAS OF THE ABDOMINAL WALL
5. PERIOPERATIVE MANAGEMENT OF PATIENTS WHO ARE GOING TO UNDERGO HERNIOPLASTY
6. ANNEX: OBESITY, INSULIN RESISTANCE AND CHRONIC DISEASES
7. CONCEPTS OF MORBIDITY, QUALITY OF LIFE, METABOLIC SYNDROME, INFLAMMAGING AND CHRONIC DISEASE
7.1. PARADIGM OF THE UNDERSTANDING OF MORBIDITY AND QUALITY OF LIFE
7.2. METABOLIC SYNDROME AND ITS RELATIONSHIP WITH DIABETES AND CHRONIC METABOLIC DISEASES
7.3. WHAT IS INSULIN RESISTANCE AND HOW CAN IT BE MEASURED?
7.4. OBESITY, INFLAMMAGING AND PREMATURE DEATH
8. TIPS ON CLINICAL NUTRITION IN CARDIOMETABOLIC PATHOLOGY
Class 5
Digestive Surgery and Hospital Nutrition
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SUN. 19 ABR 2026 4:00 PM to 8:00 PM
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Dr.Álvaro Campillo
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1. INTRODUCTION
1.1. RISK FACTORS FOR POSTOPERATIVE COMPLICATIONS
2. THE R.I.C.A. PATHWAY (ENHANCED RECOVERY IN ADULT SURGERY)
3. NUTRITION AND LIFESTYLE RECOMMENDATIONS OF THE R.I.C.A. ROUTE
3.1. PREOPERATIVE NUTRITIONAL EVALUATION
3.2. OBESITY AND REDUCED FUNCTIONAL MOBILITY
3.3. OBESITY, SARCOPENIA AND METABAGING CYCLE
3.4. PREOPERATIVE NUTRITIONAL INTERVENTION
3.5. IMMUNONUTRITION (IN)
3.6. EVALUATION AND TREATMENT OF ANEMIA
3.7. DELAY OR SUSPENSION OF SURGERY IN ANEMIC PATIENTS
3.8. DETERMINATION OF HEMOGLOBIN LEVEL WITH A TIME MARGIN
3.9. HEMOGLOBIN LEVEL 13 G/DL
3.10. SCREENING FOR IRON DEFICIENCY
3.11. TREATMENT OF PREOPERATIVE ANEMIA
3.12. TREATMENT WITH ORAL IRON
3.13. TREATMENT WITH INTRAVENOUS IRON
3.14. TREATMENT WITH ERYTHROPOIETIC AGENTS
3.15. PREOPERATIVE FASTING
3.16. TREATMENT WITH HYDROCARBONATED BEVERAGES
3.17. TREATMENT WITH CARBOHYDRATE BEVERAGES IN PATIENTS WITH DIABETES AND OBESITY
3.18. PERIOPERATIVE BLOOD GLUCOSE MONITORING
3.19. PERIOPERATIVE HYPERGLYCEMIA
3.20. IMMUNONUTRITION (POSTOPERATIVE)
3.21. EARLY POSTOPERATIVE FEEDING
3.22. RESPIRATORY PHYSIOTHERAPY
3.23. MANAGEMENT OF POSTOPERATIVE ANEMIA
4. OBESITY AND HERNIAS OF THE ABDOMINAL WALL
5. PERIOPERATIVE MANAGEMENT OF PATIENTS WHO ARE GOING TO UNDERGO HERNIOPLASTY
6. ANNEX: OBESITY, INSULIN RESISTANCE AND CHRONIC DISEASES
7. CONCEPTS OF MORBIDITY, QUALITY OF LIFE, METABOLIC SYNDROME, INFLAMMAGING AND CHRONIC DISEASE
7.1. PARADIGM OF THE UNDERSTANDING OF MORBIDITY AND QUALITY OF LIFE
7.2. METABOLIC SYNDROME AND ITS RELATIONSHIP WITH DIABETES AND CHRONIC METABOLIC DISEASES
7.3. WHAT IS INSULIN RESISTANCE AND HOW CAN IT BE MEASURED?
7.4. OBESITY, INFLAMMAGING AND PREMATURE DEATH
8. TIPS ON CLINICAL NUTRITION IN CARDIOMETABOLIC PATHOLOGY
Class 6
Analyses and complementary tests
1. BASIC PRINCIPLES: WHEN AN ANALYSIS IS NEEDED AND OTHER LESSER-KNOWN BUT FUNDAMENTAL CONCEPTS
2. ANEMIC SYNDROME AND ITS DIAGNOSTIC ORIENTATION
2.1. BIOGRAPHY OF A RED BLOOD CELL (RBC)
2.2. CLARIFYING CONCEPTS
2.3. CONCEPT OF ANEMIA AND ITS DIFFERENTIAL DIAGNOSIS
2.4. HEMOLYSIS
3. WHITE BLOOD CELLS
4. PLATELET SERIES
5. LIVER PROFILE
6. LIVER, LIVER ENZYMES, AND CARDIOMETABOLIC HEALTH
7. SEROLOGY OF VIRAL HEPATITIS
8. ADDITIONAL TESTS IN LIVER STEATOSIS
9. CHILD-PUGH CLASSIFICATION IN LIVER CIRRHOSIS
10. STAGES OF HEPATIC ENCEPHALOPATHY
11. PANCREATIC FUNCTION TESTS
12. IRRITABLE BOWEL SYNDROME AND STOOLS
13. DISEASES THAT CAN BE CONFUSED OR OVERLAP WITH TFD
13.1. DIGESTIVE INTOLERANCES
14. SIBO
14.1. CONCEPT AND GENERAL INFORMATION ABOUT SIBO
14.2. PHYSIOLOGICAL PROTECTIVE FACTORS IN THE DIGESTIVE SYSTEM AND THEIR IMPORTANCE IN PREVENTING SIBO
14.3. SYMPTOMS OF SIBO
14.4. SUBTYPES OF SIBO
14.5. CAUSES OF SIBO
14.6. DIAGNOSIS OF SIBO
14.7. TREATMENT OF SIBO
14.8. LACTOSE OR FRUCTOSE INTOLERANCE AND SIBO
14.9. IBS VS SIBO
14.10. SIBO, JET LAG, AND AIR TRAVEL
14.11. SIBO AND MINT
14.12. SIFO (INTESTINAL FUNGAL OVERGROWTH SYNDROME)
15. CONSIDERATIONS ON BREATH TESTS
15.1. PREPARATION FOR BREATH TESTS
16. ANALYTICAL PARAMETERS OF INTESTINAL INFLAMMATORY ACTIVITY
16.1. USEFULNESS OF FECAL CALPROTECTIN (CF)
16.2. CF AND IBD
16.3. CF AND COLORECTAL CANCER
16.4. CF AND CELIAC DISEASE
16.5. FECAL LACTOFERRIN (LF)
17. SCHILLING TEST
18. INTESTINAL HYPERPERMEABILITY TESTS
19. MINIMUM DATA USEFUL FOR FOCUSING ON DIGESTIVE DISEASES
20. GLUCOSE PROFILE
20.1. MEASUREMENT OF INSULIN RESISTANCE
20.2. HOMA-IR, FASTING GLUCOSE, PANCREATIC FUNCTION, AND HOW IT ALL RELATES
21. LIPID PROFILE, CARDIOVASCULAR RISK, AND USEFUL CARDIORESPIRATORY PARAMETERS
21.1. USEFUL PARAMETERS FOR ASSESSING CARDIOMETABOLIC RISK AND INSULIN SENSITIVITY
21.2. MAXIMUM HEART RATE
21.3. METABOLIC EQUIVALENTS (METS)
21.4. MAXIMUM OXYGEN CONSUMPTION (VO2MAX)
22. CREATININE, CREATININE CLEARANCE, AND KIDNEY FUNCTION
23. LABORATORY CHRONOBIOLOGY
24. EFFECT OF DRUGS ON ANALYSIS
25. THE CONTROVERSY OF VITAMIN D IN ANALYSIS
26. CONSIDERATIONS ON BLOOD SEDIMENTATION RATE (BSR)
27. NUTRITIONAL AND ANALYTICAL TIPS IN CARDIOMETABOLIC PATHOLOGY
28. NUTRITIONAL AND ANALYTICAL TIPS IN DIGESTIVE PATHOLOGIES
29. NUTRITIONAL AND ANALYTICAL TIPS IN ENDOCRINE PATHOLOGIES
Class 6
Analyses and complementary tests
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SUN. 3 MAY 2026 4:00 PM to 8:00 PM
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Dr.Álvaro Campillo
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1. BASIC PRINCIPLES: WHEN AN ANALYSIS IS NEEDED AND OTHER LESSER-KNOWN BUT FUNDAMENTAL CONCEPTS
2. ANEMIC SYNDROME AND ITS DIAGNOSTIC ORIENTATION
2.1. BIOGRAPHY OF A RED BLOOD CELL (RBC)
2.2. CLARIFYING CONCEPTS
2.3. CONCEPT OF ANEMIA AND ITS DIFFERENTIAL DIAGNOSIS
2.4. HEMOLYSIS
3. WHITE BLOOD CELLS
4. PLATELET SERIES
5. LIVER PROFILE
6. LIVER, LIVER ENZYMES, AND CARDIOMETABOLIC HEALTH
7. SEROLOGY OF VIRAL HEPATITIS
8. ADDITIONAL TESTS IN LIVER STEATOSIS
9. CHILD-PUGH CLASSIFICATION IN LIVER CIRRHOSIS
10. STAGES OF HEPATIC ENCEPHALOPATHY
11. PANCREATIC FUNCTION TESTS
12. IRRITABLE BOWEL SYNDROME AND STOOLS
13. DISEASES THAT CAN BE CONFUSED OR OVERLAP WITH TFD
13.1. DIGESTIVE INTOLERANCES
14. SIBO
14.1. CONCEPT AND GENERAL INFORMATION ABOUT SIBO
14.2. PHYSIOLOGICAL PROTECTIVE FACTORS IN THE DIGESTIVE SYSTEM AND THEIR IMPORTANCE IN PREVENTING SIBO
14.3. SYMPTOMS OF SIBO
14.4. SUBTYPES OF SIBO
14.5. CAUSES OF SIBO
14.6. DIAGNOSIS OF SIBO
14.7. TREATMENT OF SIBO
14.8. LACTOSE OR FRUCTOSE INTOLERANCE AND SIBO
14.9. IBS VS SIBO
14.10. SIBO, JET LAG, AND AIR TRAVEL
14.11. SIBO AND MINT
14.12. SIFO (INTESTINAL FUNGAL OVERGROWTH SYNDROME)
15. CONSIDERATIONS ON BREATH TESTS
15.1. PREPARATION FOR BREATH TESTS
16. ANALYTICAL PARAMETERS OF INTESTINAL INFLAMMATORY ACTIVITY
16.1. USEFULNESS OF FECAL CALPROTECTIN (CF)
16.2. CF AND IBD
16.3. CF AND COLORECTAL CANCER
16.4. CF AND CELIAC DISEASE
16.5. FECAL LACTOFERRIN (LF)
17. SCHILLING TEST
18. INTESTINAL HYPERPERMEABILITY TESTS
19. MINIMUM DATA USEFUL FOR FOCUSING ON DIGESTIVE DISEASES
20. GLUCOSE PROFILE
20.1. MEASUREMENT OF INSULIN RESISTANCE
20.2. HOMA-IR, FASTING GLUCOSE, PANCREATIC FUNCTION, AND HOW IT ALL RELATES
21. LIPID PROFILE, CARDIOVASCULAR RISK, AND USEFUL CARDIORESPIRATORY PARAMETERS
21.1. USEFUL PARAMETERS FOR ASSESSING CARDIOMETABOLIC RISK AND INSULIN SENSITIVITY
21.2. MAXIMUM HEART RATE
21.3. METABOLIC EQUIVALENTS (METS)
21.4. MAXIMUM OXYGEN CONSUMPTION (VO2MAX)
22. CREATININE, CREATININE CLEARANCE, AND KIDNEY FUNCTION
23. LABORATORY CHRONOBIOLOGY
24. EFFECT OF DRUGS ON ANALYSIS
25. THE CONTROVERSY OF VITAMIN D IN ANALYSIS
26. CONSIDERATIONS ON BLOOD SEDIMENTATION RATE (BSR)
27. NUTRITIONAL AND ANALYTICAL TIPS IN CARDIOMETABOLIC PATHOLOGY
28. NUTRITIONAL AND ANALYTICAL TIPS IN DIGESTIVE PATHOLOGIES
29. NUTRITIONAL AND ANALYTICAL TIPS IN ENDOCRINE PATHOLOGIES
Class 7
Dietetic Consultation and Case Studies
1. INFLAMMATORY BOWEL DISEASE (IBD)
1.1. POSSIBLE CAUSES OF IBD
1.2. MICROBIOTA IN IBD
1.3. PHARMACOLOGY AND ASSOCIATED DIETARY ISSUES IN IBD (INFLAMMATORY BOWEL DISEASE) 1.4.
1.4. COMMON FOOD INTOLERANCES IN IBD
1.5. CROHN'S DISEASE
1.6. COMPROMISED NUTRIENTS AND POSSIBLE DIETARY SUPPLEMENTATION
1.7. FIBER IN I.I.D.
1.8. OTHER POINTS TO CONTEMPLATE, STRESS, HABITS AND LIFESTYLE
2. SIBO
2.1. SIBO TREATMENT
2.2. NUTRITIONAL INTERVENTION SIBO
2.3. ELEMENTARY DIET FOR SIBO
3. CELIAC DISEASE AND NON-CELIAC GLUTEN SENSITIVITY
3.1. SCREENING CELIAC DISEASE
3.2. GENERAL APPROACH AND SPECIFIC POINTS 3.3.
3.3. OATS, COELIAC DISEASE AND POSSIBLE REACTIONS
3.4. NON-CELIAC GLUTEN SENSITIVITY
3.5. GLUTEN
3.6. DIETARY CONSULTATION AND POSSIBLE SCENARIOS 3.6. THREE COMMON SITUATIONS IN NON-COELIAC GLUTEN SENSITIVITY
3.7. FACTORS PREDISPOSING TO NON-CELIAC GLUTEN INTOLERANCE 3.8.
3.8. FURTHER DATA ON NON-COELIAC GLUTEN SENSITIVITY, POSSIBLE DIETARY APPROACHES AND DIFFERENCES WITH IRRITABLE BOWEL SYNDROME
3.9. NON-CELIAC GLUTEN SENSITIVITY
4. AUTOIMMUNE PROTOCOLS (AIP)
5. IRRITABLE BOWEL SYNDROME
5.1. COULD THE VEGETARIAN DIET CAUSE CLINICAL MANIFESTATIONS COMPATIBLE WITH IIS?
5.1.1. POSSIBLE FACTORS IN COMMON DIGESTIVE PROBLEMS IN VEGETARIAN DIETS
5.2. DIAGNOSTIC ERRORS
5.3. MORE FACTORS TO CONTEMPLATE: MICROBIOTA
6. DIETARY INTERVENTIONS
7. GASTROPARESIS
8. GLUTAMINE SUPPLEMENTATION
9. FMD PROTOCOLS. FASTING SIMULATOR DIETS
10. PROTEIN SUPPLEMENTATION, LACTOSE, LACTASE, AND DIGESTION.
11. DIVERTICULAR DISEASE
11.1. TREATMENT OF DIVERTICULAR DISEASE
12. FIBER AND LIMITATIONS
13. NICKEL, DIGESTIVE PROBLEMS, CLINICAL SIGNS OF SII AND ENDOMETRIOSIS
14. HYPOTHYROIDISM: NUTRITIONAL BASICS AND INTERACTIONS
15. HOW MUCH TO SEPARATE THYROXINE?
16. HYPOTHYROIDISM AND ASSOCIATION WITH OTHER AUTOIMMUNE DISEASES
17. MAIN RECOGNIZED PROBLEMS IN THE MANAGEMENT OF HYPOTHYROIDISM
18. SELENIUM AND COQUITOS OF BRAZIL
19. PROTEIN, LOW CONSUMPTION AND POSSIBLE DIGESTIVE PROBLEMS ASSOCIATED WITH IT.
20. STRESS, LOW REST AND DIGESTIVE CONSEQUENCES
21. VITAMIN B12 AND ASSOCIATED DIGESTIVE ISSUES
21.1. CAUSES OF DEFICIENCY: DIGESTIVE AND NON-DIETARY DIRECT, AND DIETARY
21.2. USUAL EARLY AND DIFFUSE SYMPTOMS
21.3. GENERAL SYMPTOMATOLOGY: A BATTERY AND RANDOMIZATION OF SYMPTOMS
21.4. STATUS IN ANALYTICAL
21.5. REMONTAGES AND MAINTENANCE
21.6. VITAMIN B12 EXCESS AND POSSIBLE CAUSES
21.7. ASSIMILATED AND RETAINED PERCENTAGES ACCORDING TO DOSE, ROUTE, AND CLINICAL CONDITION
Class 7
Dietetic Consultation and Case Studies
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SUN. 17 MAY 2026 4:00 PM to 8:00 PM
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Víctor Robledo
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1. INFLAMMATORY BOWEL DISEASE (IBD)
1.1. POSSIBLE CAUSES OF IBD
1.2. MICROBIOTA IN IBD
1.3. PHARMACOLOGY AND ASSOCIATED DIETARY ISSUES IN IBD (INFLAMMATORY BOWEL DISEASE) 1.4.
1.4. COMMON FOOD INTOLERANCES IN IBD
1.5. CROHN'S DISEASE
1.6. COMPROMISED NUTRIENTS AND POSSIBLE DIETARY SUPPLEMENTATION
1.7. FIBER IN I.I.D.
1.8. OTHER POINTS TO CONTEMPLATE, STRESS, HABITS AND LIFESTYLE
2. SIBO
2.1. SIBO TREATMENT
2.2. NUTRITIONAL INTERVENTION SIBO
2.3. ELEMENTARY DIET FOR SIBO
3. CELIAC DISEASE AND NON-CELIAC GLUTEN SENSITIVITY
3.1. SCREENING CELIAC DISEASE
3.2. GENERAL APPROACH AND SPECIFIC POINTS 3.3.
3.3. OATS, COELIAC DISEASE AND POSSIBLE REACTIONS
3.4. NON-CELIAC GLUTEN SENSITIVITY
3.5. GLUTEN
3.6. DIETARY CONSULTATION AND POSSIBLE SCENARIOS 3.6. THREE COMMON SITUATIONS IN NON-COELIAC GLUTEN SENSITIVITY
3.7. FACTORS PREDISPOSING TO NON-CELIAC GLUTEN INTOLERANCE 3.8.
3.8. FURTHER DATA ON NON-COELIAC GLUTEN SENSITIVITY, POSSIBLE DIETARY APPROACHES AND DIFFERENCES WITH IRRITABLE BOWEL SYNDROME
3.9. NON-CELIAC GLUTEN SENSITIVITY
4. AUTOIMMUNE PROTOCOLS (AIP)
5. IRRITABLE BOWEL SYNDROME
5.1. COULD THE VEGETARIAN DIET CAUSE CLINICAL MANIFESTATIONS COMPATIBLE WITH IIS?
5.1.1. POSSIBLE FACTORS IN COMMON DIGESTIVE PROBLEMS IN VEGETARIAN DIETS
5.2. DIAGNOSTIC ERRORS
5.3. MORE FACTORS TO CONTEMPLATE: MICROBIOTA
6. DIETARY INTERVENTIONS
7. GASTROPARESIS
8. GLUTAMINE SUPPLEMENTATION
9. FMD PROTOCOLS. FASTING SIMULATOR DIETS
10. PROTEIN SUPPLEMENTATION, LACTOSE, LACTASE, AND DIGESTION.
11. DIVERTICULAR DISEASE
11.1. TREATMENT OF DIVERTICULAR DISEASE
12. FIBER AND LIMITATIONS
13. NICKEL, DIGESTIVE PROBLEMS, CLINICAL SIGNS OF SII AND ENDOMETRIOSIS
14. HYPOTHYROIDISM: NUTRITIONAL BASICS AND INTERACTIONS
15. HOW MUCH TO SEPARATE THYROXINE?
16. HYPOTHYROIDISM AND ASSOCIATION WITH OTHER AUTOIMMUNE DISEASES
17. MAIN RECOGNIZED PROBLEMS IN THE MANAGEMENT OF HYPOTHYROIDISM
18. SELENIUM AND COQUITOS OF BRAZIL
19. PROTEIN, LOW CONSUMPTION AND POSSIBLE DIGESTIVE PROBLEMS ASSOCIATED WITH IT.
20. STRESS, LOW REST AND DIGESTIVE CONSEQUENCES
21. VITAMIN B12 AND ASSOCIATED DIGESTIVE ISSUES
21.1. CAUSES OF DEFICIENCY: DIGESTIVE AND NON-DIETARY DIRECT, AND DIETARY
21.2. USUAL EARLY AND DIFFUSE SYMPTOMS
21.3. GENERAL SYMPTOMATOLOGY: A BATTERY AND RANDOMIZATION OF SYMPTOMS
21.4. STATUS IN ANALYTICAL
21.5. REMONTAGES AND MAINTENANCE
21.6. VITAMIN B12 EXCESS AND POSSIBLE CAUSES
21.7. ASSIMILATED AND RETAINED PERCENTAGES ACCORDING TO DOSE, ROUTE, AND CLINICAL CONDITION
Practical Exercises in Designing Diet Plans
Practical exercise for developing dietary guidelines for clinical cases related to the latest topics. The diet will be created using ICNS Nutrition Software.
Practical Exercises in Designing Diet Plans
Practical exercise for developing dietary guidelines for clinical cases related to the latest topics. The diet will be created using ICNS Nutrition Software.
Master's Final Project
(12 ECTS)
Master's Final Project
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SEPTEMBER - DECEMBER 2026
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The Master's Final Project at ICNS is designed to provide the student with genuine scientific competence. For this reason, the module includes several classes on searching for and interpreting scientific articles, giving the student real skills to search for and address clinical practice questions using the available scientific evidence. Additionally, a guided project is carried out, with different submissions that progressively develop the work in parts. The Master?s Final Project therefore follows a logical learning process throughout the different classes and assignments. The classes begin with the most basic concepts, so no prior knowledge is required. The project is developed in the form of continuous assessment over approximately 3 months.
- To be eligible for the Master's Final Project, students must have passed the 2 Specialist Diploma courses and hold a university degree listed in the admission requirements.
- students must formally request access to the Master's Final Project in order to qualify for the Master's Degree, (60 ECTS), which requires an additional payment of 495€.
Class 1 Search in PUBMED
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Alfonso Bordallo
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· Introduction to PubMed
· Search terms
· Search criteria and filters
· Clinical trials
· Systematic reviews and meta-analyses
· Narrative reviews
· Boolean operators and search strings
· Citation and export
- Evaluation: the first work to be done by the student consists of carrying out different searches of scientific articles, and answering different questions on various issues. The student is corrected and given feedback.
Class 2 Reading Scientific Studies
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Alfonso Bordallo
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· Objectives of narrative reviews
· Objectives of clinical trials
· Objectives of systematic reviews and meta-analyses
· Guided reading of a clinical trial
· Key points of a clinical trial
· Forest plot and meta-analysis
· Key points for interpreting a meta-analysis
- Evaluation: in the second assignment, the student chooses a research topic from those proposed by the professors to focus on. Several exercises must be submitted, including conducting a search for relevant articles for the chosen research, presenting key points of physiology and pathophysiology, and describing key aspects of some relevant clinical trials, among others. The work is reviewed, and a video tutoring session is held to provide guidance to the student.
Class 3 Integration
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Alfonso Bordallo
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· Structure of the final paper
· Abstract
· Introduction (physiology, pathophysiology, therapeutic mechanisms)
· Discussion (clinical trials, systematic reviews and meta-analyses, clinical application)
· Conclusions
· Searches conducted
· References
- Evaluation: the third assignment is the final submission. It must expand on what has been developed in the previous submission and integrate it into a single document organized into the proposed sections.
Final Defense
Finally, the student must present and defend their work before the professors on the platform through videoconference. The professors may ask questions about the work.
The student must comply with the specific requirements and regulations of each edition, which will be provided to them. Completing this module requires a minimum level of dedication and effort. If the assignments required for each module are not submitted, the evaluation will be failed and the student will not be able to move on to the next module.
Track Master's in Clinical Nutrition and Digestive Disorders
Specialist Diploma in Nutrition and Digestive Pathologies
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24 ECTS
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Specialist Diploma in Nutrition, Intestinal Pathology and Microbiota
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24 ECTS
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At the end of the last Expert module, the student can apply for the approved Expert degrees, or apply to the final module for the completion of the Master's Final Project for the Master's degree. (60 ECTS).
Master's Final Project
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12 ECTS
SEPTEMBER - DECEMBER 2026
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Access to the Master's degree is through the final module (Master's Final Project 12 ECTS).
The student must apply for admission to this module upon completion of the Specialist Diplomas and pay the part corresponding to the final module (495€).
Students who do not wish to do the Master's Final Project or who do not pass the 2 Specialist Diplomas do not have to make this payment and can apply for the approved Specialist Diplomas..
The degrees are exclusive; if you receive the Master's degree you cannot receive the Specialist Diplomas and vice versa.
Students who do not wish to do the Master's Final Project or who do not pass the 2 Specialist Diplomas do not have to make this payment and can apply for the approved Specialist Diplomas..
The degrees are exclusive; if you receive the Master's degree you cannot receive the Specialist Diplomas and vice versa.
Track Máster en Nutrición Clínica y Patologías Digestivas
Specialist Diploma in Nutrition and Digestive Pathologies
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24 ECTS
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Specialist Diploma in Nutrition, Intestinal Pathology and Microbiota
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24 ECTS
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At the end of the last Expert module, the student can apply for the approved Expert degrees, or apply to the final module for the completion of the Master's Final Project for the Master's degree. (60 ECTS).
Master's Final Project
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12 ECTS
|
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SEPTEMBER - DECEMBER 2026
|
Access to the Master's degree is through the final module (Master's Final Project 12 ECTS).
The student must apply for admission to this module upon completion of the Specialist Diplomas and pay the part corresponding to the final module (495€).
Students who do not wish to do the Master's Final Project or who do not pass the 2 Specialist Diplomas do not have to make this payment and can apply for the approved Specialist Diplomas..
The degrees are exclusive; if you receive the Master's degree you cannot receive the Specialist Diplomas and vice versa.
Students who do not wish to do the Master's Final Project or who do not pass the 2 Specialist Diplomas do not have to make this payment and can apply for the approved Specialist Diplomas..
The degrees are exclusive; if you receive the Master's degree you cannot receive the Specialist Diplomas and vice versa.
Objectives of the Master's Program
- To provide the student with a solid knowledge of general pathophysiologic pathophysiology
- To study and interpret whether the scientific evidence is compatible with recommendations, guidelines and protocols.
- To provide the student with the necessary knowledge to address digestive pathologies such as dyspepsia, irritable bowel syndrome (IBS), non-alcoholic hepatic steatosis (fatty liver), idiopathic chronic constipation (how to combat it and myths), celiac disease and non-celiac gluten sensitivity, inflammatory bowel disease (IBD), nutrition and intolerances (lactose intolerance and fructose malabsorption). Knowing how to develop dietary strategies taking into account the requirements and preferences of the patient.
- To provide the student with consultation skills.
- To introduce the student to post-operative treatments and digestive cancer.
- To familiarize the student with real cases and clinical sessions.
- To familiarize the student with relevant scientific evidence.
Access requirements
This master's degree is aimed at university health graduates such as nutritionists, doctors, nurses, physiotherapists, pharmacists, psychologists, etc. Also graduates in biological sciences such as bioinformatics, biology, food technology, biomedicine or biochemistry.
Higher Technicians in Dietetics (TSD) can study the 2 experts obtaining the following diplomas with ECTS credits:
- Higher University Course in Nutrition and Digestive Pathologies (24 ECTS).
- Higher University Course in Nutrition, Intestinal Pathology and Microbiota (24 ECTS)
Higher Technicians in Dietetics (TSD) can study the 2 experts obtaining the following diplomas with ECTS credits:
- Higher University Course in Nutrition and Digestive Pathologies (24 ECTS).
- Higher University Course in Nutrition, Intestinal Pathology and Microbiota (24 ECTS)
Online Format
REAL CLASSES
EVERY CLASS IS LIVE.
REAL-TIME INTERACTION WITH YOUR TEACHERS.
REAL-TIME INTERACTION WITH YOUR TEACHERS.
- The Master's program is delivered entirely online through live virtual classes.
- ICNS virtual classes offer more interaction with professors and classmates than a traditional in-person class.
- All classes are recorded and available for a limited time for review.
- Study materials: the course includes several printed books that are shipped to your home.
- In the virtual classroom, students can ask professors questions and interact with their peers.
- All activities, tests, and exams are completed through the virtual platform.
University-Specific Master's Degree
University-Specific Masters Degree ICNS-UCAM
Validity: both permanent training master's degrees and regulated master's degrees are eligible for scoring in public administration competitive exams and selection processes. The scoring of the training depends on the specific rules of each public process or employment pool.
Proprietary master's degrees have been renamed as permanent training master's degrees following the implementation of Royal Decree 822/2021.
Permanent training master's degrees and master's degrees leading to a PhD have different purposes, and both have advantages and disadvantages. The ICNS-UCAM permanent training master's degrees have 60-90 ECTS credits, are issued by universities, and are eligible for scoring. Their main advantage is having more flexible regulations, which allow the design of curricula more oriented toward clinical practice, a more dynamic methodology, a greater variety of topics covered, and a design more focused on student needs. Permanent training master's degrees allow students to be trained in competencies aimed at clinical practice that are often not sufficiently addressed in regulated education.
Thanks to this, there is a greater variety of permanent training degrees that make it possible to offer more specific and comprehensive curricula. Master's degrees leading to a PhD have more structured programs, which limits flexibility in their design. For this reason, universities offer both types of programs to address different needs - whether the goal is to pursue a doctoral and research program in a specific area, or to expand professional competencies, in our case more oriented toward clinical practice.
Therefore, no master's degree is intrinsically better than another; rather, the choice depends on the competencies the student needs, the quality of the institution offering the program, the methodology, the curriculum, the level of updating, the clinical orientation of the subjects, the faculty, and the quality-price ratio.
Student reviews
Highly recommended if you truly want to help your patients and find the best solutions to their health problems. The master's is intense, with many hours of study, but upon completion, there is great satisfaction from what you’ve learned; it marks an important before and after in your professional knowledge. Additionally, in the final part of the thesis, you learn to search for and interpret studies, which was also extremely valuable for me. It's not just doing a project; it's a priceless learning experience.
The material provided is excellent—study materials, the virtual classroom, and, of course, their outstanding nutrition software.
Another thing I love about ICNS is that the professors have a great sense of humor, and you enjoy the classes :)
The material provided is excellent—study materials, the virtual classroom, and, of course, their outstanding nutrition software.
Another thing I love about ICNS is that the professors have a great sense of humor, and you enjoy the classes :)
Maria Luisa Hernández, Dietitian-Nutritionist
I am a “returning” student at ICNS, and for good reason :)
The professors are great professionals and educators, combining the best of both worlds: great, very interactive classes, clear messages, and the clinical experience and broad perspective of those who see patients.
The professors are great professionals and educators, combining the best of both worlds: great, very interactive classes, clear messages, and the clinical experience and broad perspective of those who see patients.
Asun González, Biologist and Dietitian
As a doctor, I feel frustrated by the system of covering symptoms with drugs instead of going to the root of the problem and treating it from there, changing lifestyle habits such as improving diet, seeing which foods and supplements can enhance the patient's recovery permanently.
For that reason, I took this master's program, as years ago I had taken a course with ICNS that I loved, and I wanted to study with them for a longer time. This master's seemed ideal to me because of the complete syllabus and the professors who teach it, as I greatly admire them professionally.
Something that several classmates and I agree on is that ICNS, although all the information is backed by scientific evidence, differs from other places because they actually teach knowledge; they don’t just read one study after another or recite from a book.
For that reason, I took this master's program, as years ago I had taken a course with ICNS that I loved, and I wanted to study with them for a longer time. This master's seemed ideal to me because of the complete syllabus and the professors who teach it, as I greatly admire them professionally.
Something that several classmates and I agree on is that ICNS, although all the information is backed by scientific evidence, differs from other places because they actually teach knowledge; they don’t just read one study after another or recite from a book.
Andrea Romero, Family Physician
I am a Dietitian-Nutritionist in continuous training, as the knowledge learned at university is either insufficient or outdated (especially in digestive health). Many of my trainings were done abroad, and I have been pleasantly surprised that a training of such high quality comes from Spain. Special mention to Álvaro Campillo and Víctor Robledo, whose live classes were amazing and who later answered any questions I asked in the forum in great detail.
Samuel Pérez, Dietitian-Nutritionist
This is my third time studying with ICNS, having previously taken the sports nutrition and obesity courses. I expected a lot from this program, and it has exceeded my expectations by far.
Each class is masterful, and you learn a lot. I enjoyed doing the practical exercises for creating diets and have improved my way of working in consultations.
I also want to thank Desirée and Belén for their attention and kindness. They are always there for any problem you have and respond immediately.
Each class is masterful, and you learn a lot. I enjoyed doing the practical exercises for creating diets and have improved my way of working in consultations.
I also want to thank Desirée and Belén for their attention and kindness. They are always there for any problem you have and respond immediately.
Roberto Ruiz, Degree in Human Nutrition and Dietetics
I would dare say this is an essential master's program for any nutritionist who sees clients. We have a great responsibility when making dietary recommendations to people who come to us to improve their health issues, and it is our duty to do so in the best possible way to try to help them and, above all, not make recommendations that could harm them further. This may be shocking, but there are professionals who do this, either because they have not updated their knowledge and stick to what they were taught in college or read in a book, or because they follow nutrition influencers on social media who say whatever they want.
Patients put their health in our hands, and we must be accountable. "With great power comes great responsibility" ;)
So, we must train well, beyond collecting degrees. WE HAVE THE POWER TO CHANGE LIVES.
Patients put their health in our hands, and we must be accountable. "With great power comes great responsibility" ;)
So, we must train well, beyond collecting degrees. WE HAVE THE POWER TO CHANGE LIVES.
Maite Sánchez, Dietitian-Nutritionist
I really enjoyed the master’s program, especially because the class hours are intense and allow for a lot of individual work afterward. I find the information very practical and up to date, and it also makes us reflect and see different approaches in many aspects. The discussion forums are also a very powerful tool, and you learn a lot from the contributions of your peers.
Jonathan Rodríguez, Degree in Human Nutrition
It fully met the quality expectations I had. A very, very practical approach, which personally made me work harder given my lack of specific training in several subjects. But I enjoyed it to the fullest.
I think I already said this in the previous course, but as a final note I want to repeat my thanks and congratulations for the work you do. At least for me, you are an immeasurable reference. Truly, these courses and classes have greatly changed the way I see both life in general and health in particular. And without even having taken the “Master of Life” yet (the neuroscience one)!
I think I already said this in the previous course, but as a final note I want to repeat my thanks and congratulations for the work you do. At least for me, you are an immeasurable reference. Truly, these courses and classes have greatly changed the way I see both life in general and health in particular. And without even having taken the “Master of Life” yet (the neuroscience one)!
David Torres, Nutritionist
I am very satisfied with the master’s program, both for the syllabus and the professors.
You have all made an effort to keep the topics updated daily, which shows your responsibility as good educators.
You are punctual and answer questions immediately.
You have all made an effort to keep the topics updated daily, which shows your responsibility as good educators.
You are punctual and answer questions immediately.
Lorena Gómez, Dietitian-Nutritionist
I really enjoyed the syllabus and the professors, great professionals from whom it is a pleasure to learn.
Luisa Martínez, Dietitian-Nutritionist
I found this master’s program to be 10/10, with excellent professors, scientific rigor, objectivity, quality information; the classes are very enjoyable and go by quickly. The technical team is always willing to help and responds quickly. I am happy to have taken it.
Rodrigo Andrés Sánchez, Physician
I have nothing but words of gratitude for all the professors of this master’s program. I have just finished my Degree in Human Nutrition and Dietetics, having gone through a somewhat bitter experience due to the outdated curriculum in the degree, and after completing this training, I have regained the desire and motivation to continue in the field of nutrition.
Natalia Santos, Dietitian-Nutritionist
I have taken countless trainings and always learn from each one, but the clinical usefulness and practical resources I’ve gained from this master’s program have fascinated me. The classes are very engaging yet packed with information.
Rosalía Cruz, Physician
I am delighted both with the classes taught and with the notebook that continues to expand my knowledge. The Master’s Thesis has been an absolutely unique experience. It’s not the typical project just to pass, but rather a process of enrichment in which you learn to use extremely useful research tools. I already have one master’s completed and now I’m eager to do a second one!
Patricia Méndez, Degree in Human Nutrition and Dietetics
My experience in this master’s program has been extraordinary. The extremely useful lessons from Professor Álvaro Campillo will always accompany me in my clinical practice. I am very grateful that there are trainings of this level, based on updated scientific evidence. The knowledge gained is very diverse and complete.
Pilar García, Dietitian-Nutritionist
Hard to beat. Starting with the quality of the teaching staff, which has been excellent. The online format, very dynamic, also seemed fabulous to me. The variety of topics covered makes it an extremely complete training; and the excellent attention received. All of this truly deserves to be called, in my opinion, training at a level 11. An investment well worth it, and of course, I will repeat with ICNS to continue my training in the future.
Sara Lázaro
I want to thank the great team of ICNS professionals for the quality and attention provided throughout the course. Without a doubt, I have learned so much—more than I expected. This course was recommended to me because of the faculty, for their great QUALITY and dedication in each class from each of them. I’m sad to finish because it has been a rewarding learning experience, looking forward to class day with the excitement of learning more and more. I wish every healthcare professional could have this opportunity. My gratitude for your great effort to give us the best of each of you. A pleasure! I hope to see you again soon! A big hug.
Soledad Oliver Fernández
Assessment criteria
The student must comply with the academic regulations of the program, including attendance policies, assessments, faculty instructions, the Final Project guidelines, and other applicable requirements.
In case of not taking an exam, it will count as 0. The average grade must be at least a 5 to pass.
For the purposes of proper compliance with the regulations and the various academic criteria (completion of activities, deadlines, etc.), only absences due to illness that make it impossible to comply with the program for a medical reason that makes it impossible to complete it on time will be considered justified, as long as it is duly justified (medical leave report or proof of hospital admission).
* For the purposes of class attendance, only shift work in a hospital or health center, as well as sick leave duly justified (medical leave or hospital admission) will be considered as justified absence. Also the time difference in some countries that involve a clear time incompatibility.
- Specialist Diploma in Nutrition and Digestive Pathologies: accounting for 24 ECTS on the final grade.
Multiple-choice exams for each module and practical work.
-Maximum number of failures: 1
-Maximum number of absences: 1 unexcused absence or 2 excused absences(*) - Specialist Diploma in Nutrition, Intestinal Pathology and Microbiota: accounting for 24 ECTS on the final grade.
Multiple-choice exams for each module and practical work.
-Maximum number of failed exams: 1.
-Maximum number of absences: 1 unexcused absence or 2 excused absences(*) - Master's Final Project: accounting for 12 ECTS on the final grade
In case of not taking an exam, it will count as 0. The average grade must be at least a 5 to pass.
For the purposes of proper compliance with the regulations and the various academic criteria (completion of activities, deadlines, etc.), only absences due to illness that make it impossible to comply with the program for a medical reason that makes it impossible to complete it on time will be considered justified, as long as it is duly justified (medical leave report or proof of hospital admission).
* For the purposes of class attendance, only shift work in a hospital or health center, as well as sick leave duly justified (medical leave or hospital admission) will be considered as justified absence. Also the time difference in some countries that involve a clear time incompatibility.
Do you have any questions? You can write us here:
Contact Form
Do you have any questions? You can write us here:
Visit us at:
c/Madrid, 18
28231 Las Rozas de Madrid
c/Madrid, 18
28231 Las Rozas de Madrid
+34 91 853 25 99 +34 699 52 61 33
+34 699 52 61 33
- Clinical Nutrition in Internal And Community Medicine - 60 ECTS
- Clinical Nutrition and Cardiovascular Pathologies - 60 ECTS
- Nutrition And Applied Diet Therapy - 60 ECTS
- Clinical Nutrition and Endocrinology - 60 ECTS
- Nutrition, Medicine and Hormonal Health in Women - 60 ECTS
- Clinical Nutrition and Digestive Disorders - 60 ECTS
- Sports Nutrition and Body Composition - 60 ECTS
- Clinical Neuroscience - 60 ECTS
- Nutrition and Integrated Clinical Management of Obesity - 60 ECTS
- Eating Disorders - 60 ECTS
SPAIN
Calle Madrid, 18
Las Rozas de Madrid 28231, Madrid
[email protected]
91 853 25 99 / 699 52 61 33
Copyright ICNS Instituto
