 | online with classes, printed coursebook and virtual classroom | |
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until October 21 (*) + € 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
Despite the fact that obesity is one of the main reasons for consultation in the clinic, nutrition and medical professionals rarely have specific training in the treatment of overweight and obesity. Moreover, many of the concepts used are erroneous or completely contrary to scientific evidence, which means that patients do not even receive a well-founded explanation of the real causes of their overweight. Thus, overweight and obese people are systematically subjected to interventions and advice without evidence, while the physiological, neuroadaptive and weight changes that accompany such treatments are still not widely understood. The problem of obesity, however, is not merely a question of extra kilos, and also affects people within "normal" weight ranges under BMI criteria, with a metabolically unhealthy body composition. Moreover, the results of routine analyses of lipids, glucose, even blood pressure, etc., also have their origin in body composition, confusing the cause and consequence of common risk factors and treatments. "Eat less and move more" is thus a common prescription that fails to understand the relationship between metabolic health, body composition and overweight.
Obesity is generally conceptualized from the proximate cause, as "excess intake over expenditure". This is a circular argument that leaves unexplained precisely why some people eat in excess of their expenditure. As for the "obesogenic environment" argument, all Western countries and many others live in such an environment, but some people get fat and others do not, so it is not a valid answer at the scientific level either, nor does it allow us to give a clinical orientation at the level of the individual patient. Contrary to what has been disseminated, we are faced with a condition of exceptional complexity. The problem of obesity is fundamentally in the nervous system, including neurophysiological adaptations to the loss of body mass itself. Controlled clinical trials with diet and exercise show conclusively that we are not dealing with a merely caloric issue, but on the contrary, with the adaptive responses to them, which in our experience are still completely unknown and misunderstood by health personnel and people who treat overweight and obesity.
Therefore, this program has application from the first class, making a comprehensive approach to scientific evidence throughout the program, thereby eliminating ideas strongly implanted in the common clinical treatment. Obesity is studied from its biological, neuropsychological and environmental bases. Far from being opposing issues, biology and environment are mutually reinforcing. Subsequently, the scientific evidence in nutrition is approached, carrying out an integral comparative study between different dietary patterns in controlled clinical trials. The circadian and chronobiological adaptation of people is studied, focusing on the practical adjustment of schedules, frequency, volume, etc., integrating with the neuroadaptive responses that defend the weight deviations, set point, settling point, etc. The management of overweight and obesity is carried out from the point of view of body recomposition, integrating with the study of physical activity, whose role is also poorly understood in a generalized way, proposing an evidence-based, accessible, accessible and applicable management. Chronobiology is studied from a metabolic point of view, the role of the microbiota and the probiotic diet, as well as overweight and obesity in women, including hormonal pathologies. A study of the scientific evidence and clinical application of the most important dietary supplements is carried out, with proposals for joint use, exercises and practical classes of the different guidelines and their individualized application. Finally, endocrine, pharmacological and surgical aspects are studied, as well as the use of bioimpedance as an in-depth specialization of body composition.
In short, the Master in Nutrition and Comprehensive Clinical Management of Obesity is a truly innovative and integrative university program, with scientific, clinical and multidisciplinary orientation in the clinical management of the patient, with the recognition of training in ICNS, and obtaining 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
Nutrition and Integrated Clinical Management of Obesity
Despite the fact that obesity is one of the main reasons for consultation in the clinic, nutrition and medical professionals rarely have specific training in the treatment of overweight and obesity. Moreover, many of the concepts used are erroneous or completely contrary to scientific evidence, which means that patients do not even receive a well-founded explanation of the real causes of their overweight. Thus, overweight and obese people are systematically subjected to interventions and advice without evidence, while the physiological, neuroadaptive and weight changes that accompany such treatments are still not widely understood. The problem of obesity, however, is not merely a question of extra kilos, and also affects people within "normal" weight ranges under BMI criteria, with a metabolically unhealthy body composition. Moreover, the results of routine analyses of lipids, glucose, even blood pressure, etc., also have their origin in body composition, confusing the cause and consequence of common risk factors and treatments. "Eat less and move more" is thus a common prescription that fails to understand the relationship between metabolic health, body composition and overweight.Obesity is generally conceptualized from the proximate cause, as "excess intake over expenditure". This is a circular argument that leaves unexplained precisely why some people eat in excess of their expenditure. As for the "obesogenic environment" argument, all Western countries and many others live in such an environment, but some people get fat and others do not, so it is not a valid answer at the scientific level either, nor does it allow us to give a clinical orientation at the level of the individual patient. Contrary to what has been disseminated, we are faced with a condition of exceptional complexity. The problem of obesity is fundamentally in the nervous system, including neurophysiological adaptations to the loss of body mass itself. Controlled clinical trials with diet and exercise show conclusively that we are not dealing with a merely caloric issue, but on the contrary, with the adaptive responses to them, which in our experience are still completely unknown and misunderstood by health personnel and people who treat overweight and obesity.
Therefore, this program has application from the first class, making a comprehensive approach to scientific evidence throughout the program, thereby eliminating ideas strongly implanted in the common clinical treatment. Obesity is studied from its biological, neuropsychological and environmental bases. Far from being opposing issues, biology and environment are mutually reinforcing. Subsequently, the scientific evidence in nutrition is approached, carrying out an integral comparative study between different dietary patterns in controlled clinical trials. The circadian and chronobiological adaptation of people is studied, focusing on the practical adjustment of schedules, frequency, volume, etc., integrating with the neuroadaptive responses that defend the weight deviations, set point, settling point, etc. The management of overweight and obesity is carried out from the point of view of body recomposition, integrating with the study of physical activity, whose role is also poorly understood in a generalized way, proposing an evidence-based, accessible, accessible and applicable management. Chronobiology is studied from a metabolic point of view, the role of the microbiota and the probiotic diet, as well as overweight and obesity in women, including hormonal pathologies. A study of the scientific evidence and clinical application of the most important dietary supplements is carried out, with proposals for joint use, exercises and practical classes of the different guidelines and their individualized application. Finally, endocrine, pharmacological and surgical aspects are studied, as well as the use of bioimpedance as an in-depth specialization of body composition.
In short, the Master in Nutrition and Comprehensive Clinical Management of Obesity is a truly innovative and integrative university program, with scientific, clinical and multidisciplinary orientation in the clinical management of the patient, with the recognition of training in ICNS, and obtaining 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
Alfonso BordalloDr.Álvaro Campillo
María Fraile
Víctor Robledo
Ainhoa Pérez Escobedo
Carmen Lucas Abellán
Pablo Barcina
- 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 OBESITY (25 ECTS)
Class 1
Obesity: biology, exposome and metabolism
1. CAUSES OF OBESITY
2. SYNDROMIC, MONOGENIC AND POLYGENIC OBESITY
3. BIOLOGICAL DETERMINANTS OF OBESITY
4. GENETICS OF OBESITY
5. EPIGENETICS OF OBESITY
6. METABOLISM AND OBESITY
7. NEUROPSYCHOLOGY AND OBESITY
8. ENVIRONMENTAL DETERMINANTS OF OBESITY
9. STRUCTURAL FACTORS
10. OBESOGENS AND ENVIRONMENTAL HEALTH
11. EXPOSOMA
12. ENDOCRINE DISRUPTORS
13. BEHAVIORAL DETERMINANTS AND OBESITY
14. DIET AND OBESITY
15.
15. FOOD AND PUBLIC HEALTH
16. THE PROBLEM OF THE CALORIE APPROACH
17. THE PROBLEM OF THE FOCUS ON MACRONUTRIENTS
18. PHYSICAL ACTIVITY AND OBESITY
19. EVOLUTION AND OBESITY
20. BODY COMPOSITION AND OBESITY
21. METABOLICALLY HEALTHY OBESITY AND THE OBESITY PARADOX 22. PREGNANCY, EARLY DEVELOPMENT AND OBESITY
22. PREGNANCY, EARLY DEVELOPMENT AND CHILDHOOD OBESITY
23. PATHOLOGIES ASSOCIATED WITH OVERWEIGHT AND OBESITY
24. PSYCHOLOGY AND OBESITY
25. IS OBESITY A DISEASE?
26. CLINICAL IMPLICATIONS
15. FOOD AND PUBLIC HEALTH
16. THE PROBLEM OF THE CALORIE APPROACH
17. THE PROBLEM OF THE FOCUS ON MACRONUTRIENTS
18. PHYSICAL ACTIVITY AND OBESITY
19. EVOLUTION AND OBESITY
20. BODY COMPOSITION AND OBESITY
21. METABOLICALLY HEALTHY OBESITY AND THE OBESITY PARADOX 22. PREGNANCY, EARLY DEVELOPMENT AND OBESITY
22. PREGNANCY, EARLY DEVELOPMENT AND CHILDHOOD OBESITY
23. PATHOLOGIES ASSOCIATED WITH OVERWEIGHT AND OBESITY
24. PSYCHOLOGY AND OBESITY
25. IS OBESITY A DISEASE?
26. CLINICAL IMPLICATIONS
Class 1
Obesity: biology, exposome and metabolism
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SAT. 12 OCT 2020 4:00 PM to 8:00 PM
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Alfonso Bordallo
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1. CAUSES OF OBESITY
2. SYNDROMIC, MONOGENIC AND POLYGENIC OBESITY
3. BIOLOGICAL DETERMINANTS OF OBESITY
4. GENETICS OF OBESITY
5. EPIGENETICS OF OBESITY
6. METABOLISM AND OBESITY
7. NEUROPSYCHOLOGY AND OBESITY
8. ENVIRONMENTAL DETERMINANTS OF OBESITY
9. STRUCTURAL FACTORS
10. OBESOGENS AND ENVIRONMENTAL HEALTH
11. EXPOSOMA
12. ENDOCRINE DISRUPTORS
13. BEHAVIORAL DETERMINANTS AND OBESITY
14. DIET AND OBESITY
15.
15. FOOD AND PUBLIC HEALTH
16. THE PROBLEM OF THE CALORIE APPROACH
17. THE PROBLEM OF THE FOCUS ON MACRONUTRIENTS
18. PHYSICAL ACTIVITY AND OBESITY
19. EVOLUTION AND OBESITY
20. BODY COMPOSITION AND OBESITY
21. METABOLICALLY HEALTHY OBESITY AND THE OBESITY PARADOX 22. PREGNANCY, EARLY DEVELOPMENT AND OBESITY
22. PREGNANCY, EARLY DEVELOPMENT AND CHILDHOOD OBESITY
23. PATHOLOGIES ASSOCIATED WITH OVERWEIGHT AND OBESITY
24. PSYCHOLOGY AND OBESITY
25. IS OBESITY A DISEASE?
26. CLINICAL IMPLICATIONS
15. FOOD AND PUBLIC HEALTH
16. THE PROBLEM OF THE CALORIE APPROACH
17. THE PROBLEM OF THE FOCUS ON MACRONUTRIENTS
18. PHYSICAL ACTIVITY AND OBESITY
19. EVOLUTION AND OBESITY
20. BODY COMPOSITION AND OBESITY
21. METABOLICALLY HEALTHY OBESITY AND THE OBESITY PARADOX 22. PREGNANCY, EARLY DEVELOPMENT AND OBESITY
22. PREGNANCY, EARLY DEVELOPMENT AND CHILDHOOD OBESITY
23. PATHOLOGIES ASSOCIATED WITH OVERWEIGHT AND OBESITY
24. PSYCHOLOGY AND OBESITY
25. IS OBESITY A DISEASE?
26. CLINICAL IMPLICATIONS
Class 2
Evidence-based nutrition and obesity
INTRODUCTION
1. EPIDEMIOLOGY AND OBESITY
2. MACRONUTRIENT METABOLISM AND BODY COMPOSITION
2.1. FAT
2.2. PROTEIN
2.3. CARBOHYDRATES
2.4. THE ORGANISM ADAPTS THE INPUT AND USE OF SUBSTRATES 3.
3. DIET THERAPY AND OBESITY
3.1. CLASSIC HYPOCALORIC DIETS
3.2. LOW-FAT DIETS
3.3. HIGH-FAT DIETS
3.4. LOW CARBOHYDRATE DIETS 3.5.
3.5. HIGH PROTEIN DIETS
3.6. DIETS HIGH IN HIGH-GLYCEMIC INDEX CARBOHYDRATES 3.7.
3.7. PROCESSED FOODS AND OBESITY
3.8. VOLUMETRIC DIET
3.9. FRUITS AND VEGETABLES, MEDITERRANEAN DIET, AND DASH DIET
3.10. VEGAN DIET, VEGETARIAN DIET AND OBESITY
3.11. DAIRY PRODUCTS AND OBESITY
3.12. BREAKFAST, FASTING AND OBESITY
3.13. FIBER AND OBESITY
3.14. KETOGENIC DIET AND OBESITY
3.15. MICROBIOTA AND PROBIOTICS
3.16. SWEETENERS
3.17. WATER
4. DIETARY SUPPLEMENTS AND OBESITY
5. EQUATIONS FOR ESTIMATING ENERGY EXPENDITURE IN OBESITY
5.1. ENERGY EXPENDITURE
5.2. DETERMINING ENERGY EXPENDITURE USING PREDICTIVE EQUATIONS 5.3.
Class 2
Evidence-based nutrition and obesity
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SAT. 9 NOV 2020 4:00 PM to 8:00 PM
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Alfonso Bordallo
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INTRODUCTION
1. EPIDEMIOLOGY AND OBESITY
2. MACRONUTRIENT METABOLISM AND BODY COMPOSITION
2.1. FAT
2.2. PROTEIN
2.3. CARBOHYDRATES
2.4. THE ORGANISM ADAPTS THE INPUT AND USE OF SUBSTRATES 3.
3. DIET THERAPY AND OBESITY
3.1. CLASSIC HYPOCALORIC DIETS
3.2. LOW-FAT DIETS
3.3. HIGH-FAT DIETS
3.4. LOW CARBOHYDRATE DIETS 3.5.
3.5. HIGH PROTEIN DIETS
3.6. DIETS HIGH IN HIGH-GLYCEMIC INDEX CARBOHYDRATES 3.7.
3.7. PROCESSED FOODS AND OBESITY
3.8. VOLUMETRIC DIET
3.9. FRUITS AND VEGETABLES, MEDITERRANEAN DIET, AND DASH DIET
3.10. VEGAN DIET, VEGETARIAN DIET AND OBESITY
3.11. DAIRY PRODUCTS AND OBESITY
3.12. BREAKFAST, FASTING AND OBESITY
3.13. FIBER AND OBESITY
3.14. KETOGENIC DIET AND OBESITY
3.15. MICROBIOTA AND PROBIOTICS
3.16. SWEETENERS
3.17. WATER
4. DIETARY SUPPLEMENTS AND OBESITY
5. EQUATIONS FOR ESTIMATING ENERGY EXPENDITURE IN OBESITY
5.1. ENERGY EXPENDITURE
5.2. DETERMINING ENERGY EXPENDITURE USING PREDICTIVE EQUATIONS 5.3.
Class 3
Nutritional management in obesity: neuroadaptations and chronoadaptations.
1. BODY COMPOSITION
2. ENERGY EXPENDITURE AND OBESITY
3. SET POINT AND SETTLING POINT
4. CALORIC RESTRICTION AND WEIGHT DEFENSE
5. WEIGHT LOSS
6. CHRONOBIOLOGICAL ADAPTATIONS, FREQUENCY, AND SATIETY
7. CIRCADIAN RHYTHMS AND METABOLISM
8. HUNGER
9. NEUROANATOMY OF HUNGER
10. VOLUMETRIC SATIETY
11. CHRONOTYPE, SCHEDULES, AND SATIETY
12. FREQUENCY AND SATIETY
13. CALORIC VOLUME DISTRIBUTION
14. FOOD AND MACRONUTRIENT DISTRIBUTION
15. INTERMITTENT AND CONTINUOUS RESTRICTION
16. FASTING
17. NEUROCOGNITIVE TRAITS: IMPULSIVITY AND EXECUTIVE FUNCTION
18. MINDFUL EATING
19. TREATMENT
20. CONSULTATION
21. STRATEGIES
22. OBSTACLES TO RECOVERY
23. CONTINGENCIES
24. OBESITY AS CONDITIONED HYPEREXCITABILITY
25. KEY POINTS
26. CONCLUSION
Class 3
Nutritional management in obesity: neuroadaptations and chronoadaptations.
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SAT. 23 NOV 2020 4:00 PM to 8:00 PM
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Alfonso Bordallo
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1. BODY COMPOSITION
2. ENERGY EXPENDITURE AND OBESITY
3. SET POINT AND SETTLING POINT
4. CALORIC RESTRICTION AND WEIGHT DEFENSE
5. WEIGHT LOSS
6. CHRONOBIOLOGICAL ADAPTATIONS, FREQUENCY, AND SATIETY
7. CIRCADIAN RHYTHMS AND METABOLISM
8. HUNGER
9. NEUROANATOMY OF HUNGER
10. VOLUMETRIC SATIETY
11. CHRONOTYPE, SCHEDULES, AND SATIETY
12. FREQUENCY AND SATIETY
13. CALORIC VOLUME DISTRIBUTION
14. FOOD AND MACRONUTRIENT DISTRIBUTION
15. INTERMITTENT AND CONTINUOUS RESTRICTION
16. FASTING
17. NEUROCOGNITIVE TRAITS: IMPULSIVITY AND EXECUTIVE FUNCTION
18. MINDFUL EATING
19. TREATMENT
20. CONSULTATION
21. STRATEGIES
22. OBSTACLES TO RECOVERY
23. CONTINGENCIES
24. OBESITY AS CONDITIONED HYPEREXCITABILITY
25. KEY POINTS
26. CONCLUSION
Class 4
Physical activity and body recomposition in obesity
1. EXERCISE, MUSCLE MASS, AND HEALTH
2. LIMITATIONS OF PHYSICAL ACTIVITY IN WEIGHT LOSS
3. MECHANISMS OF HYPERTROPHY
4. TRAINING AND MUSCLE GROWTH
5. FULL BODY VS. SPLIT ROUTINE
6. STRENGTH TRAINING FOR BEGINNERS
7. CIRCUIT TRAINING
8. EXERCISE FOR OLDER ADULTS
9. COUNTERPRODUCTIVE ASPECTS OF EXERCISE
10. AEROBIC EXERCISE
11. LIPID METABOLISM
12. PHYSIOLOGY OF LIPOLYSIS AND FAT BETA-OXIDATION
13. EMPIRICAL EVIDENCE
14. PHYSIOLOGICAL LIMITATION OF ENERGY EXPENDITURE
15. AEROBIC EXERCISE ADAPTATION IN OVERWEIGHT AND OBESE INDIVIDUALS
16. ENERGY EXPENDITURE
17. PSYCHOSOCIAL ASPECTS AND PHYSICAL ACTIVITY
18. RECOMMENDED EXERCISES
Class 4
Physical activity and body recomposition in obesity
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SAT. 25 ENE 2020 4:00 PM to 8:00 PM
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Alfonso Bordallo
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1. EXERCISE, MUSCLE MASS, AND HEALTH
2. LIMITATIONS OF PHYSICAL ACTIVITY IN WEIGHT LOSS
3. MECHANISMS OF HYPERTROPHY
4. TRAINING AND MUSCLE GROWTH
5. FULL BODY VS. SPLIT ROUTINE
6. STRENGTH TRAINING FOR BEGINNERS
7. CIRCUIT TRAINING
8. EXERCISE FOR OLDER ADULTS
9. COUNTERPRODUCTIVE ASPECTS OF EXERCISE
10. AEROBIC EXERCISE
11. LIPID METABOLISM
12. PHYSIOLOGY OF LIPOLYSIS AND FAT BETA-OXIDATION
13. EMPIRICAL EVIDENCE
14. PHYSIOLOGICAL LIMITATION OF ENERGY EXPENDITURE
15. AEROBIC EXERCISE ADAPTATION IN OVERWEIGHT AND OBESE INDIVIDUALS
16. ENERGY EXPENDITURE
17. PSYCHOSOCIAL ASPECTS AND PHYSICAL ACTIVITY
18. RECOMMENDED EXERCISES
Class 5
Chrononutrition and Obesity
1. BASIC CONCEPTS IN CHRONOBIOLOGY
2. PHYSIOLOGY AND CIRCADIAN RHYTHMS
2.1 CIRCADIAN SYSTEM
2.2 ADIPOSE TISSUE, CIRCADIAN RHYTHMS, AND METABOLISM
2.3 CHRONODISRUPTION FROM SHIFT WORK AND SOCIAL JET LAG
3. CHRONOTYPE: DETERMINATION, IMPORTANCE, AND IMPLICATIONS
4. CHRONODISRUPTION AND CHRONIC AND PREMATURE DISEASES
4.1 CANCER
4.2 CARDIOVASCULAR DISEASE
4.3 OBESITY, METABOLIC SYNDROME, AND MEAL TIMING
5. CHRONOBIOLOGY OF SPORTS AND PHYSICAL ACTIVITY
6. TAKE-HOME MESSAGES ON CHRONOBIOLOGY AND CHRONONUTRITION
Class 5
Chrononutrition and Obesity
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SAT. 26 OCT 2020 4:00 PM to 8:00 PM
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Dr.Álvaro Campillo
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1. BASIC CONCEPTS IN CHRONOBIOLOGY
2. PHYSIOLOGY AND CIRCADIAN RHYTHMS
2.1 CIRCADIAN SYSTEM
2.2 ADIPOSE TISSUE, CIRCADIAN RHYTHMS, AND METABOLISM
2.3 CHRONODISRUPTION FROM SHIFT WORK AND SOCIAL JET LAG
3. CHRONOTYPE: DETERMINATION, IMPORTANCE, AND IMPLICATIONS
4. CHRONODISRUPTION AND CHRONIC AND PREMATURE DISEASES
4.1 CANCER
4.2 CARDIOVASCULAR DISEASE
4.3 OBESITY, METABOLIC SYNDROME, AND MEAL TIMING
5. CHRONOBIOLOGY OF SPORTS AND PHYSICAL ACTIVITY
6. TAKE-HOME MESSAGES ON CHRONOBIOLOGY AND CHRONONUTRITION
Class 6
Microbiota and Obesity
1. THE HUMAN MICROBIOME: A FUNCTIONAL ECOSYSTEM AND ITS RELEVANCE TO HEALTH
1.1. DISTRIBUTION OF THE MICROBIOTA IN THE HUMAN BODY
1.1.1. GASTROINTESTINAL TRACT MICROBIOTA
1.1.2. SKIN MICROBIOTA
1.1.3. RESPIRATORY TRACT MICROBIOTA
1.1.4. UROGENITAL MICROBIOTA
1.1.5. ORAL MICROBIOTA
1.1.6. MAMMARY TRACT MICROBIOTA
1.1.7. OCULAR MICROBIOTA
1.2. INTERACTIONS BETWEEN BODY MICROBIOTAS: AN INTERCONNECTED SYSTEM
2. GENERAL FUNCTIONS OF THE MICROBIOTA
2.1. MICROBIOTA AND IMMUNITY
2.1.1. PRODUCTION OF IMMUNOMODULATORY METABOLITES
2.1.2. COMPETITION WITH PATHOGENS AND MICROBIAL EXCLUSION
2.2. GUT-BRAIN AXIS
3. DYSBIOSIS AND MODIFYING FACTORS
3.1. CLASSIFICATION OF DYSBIOSIS
3.2. DETERMINING FACTORS IN DYSBIOSIS
3.3. FACTORS THAT INFLUENCE THE MICROBIOTA
3.3.1. DIET
3.3.2. AGE: MICROBIOTA EVOLUTION THROUGHOUT LIFE
3.3.3. EXERCISE AND PHYSICAL ACTIVITY
3.3.4. ANTIBIOTICS
4. MICROBIOTA AND METABOLISM
4.1. ORAL MICROBIOTA AND METABOLIC HEALTH
4.1.1. THE ORAL-GUT AXIS AS AN EARLY TRIGGER
4.1.2. ORAL DYSBIOSIS: ENDOCRINE AND PRO-INFLAMMATORY IMPACT
4.1.3. THE ORAL-GUT AXIS AND OBESITY
4.1.4. SENSORY ALTERATIONS AND EATING BEHAVIOR
4.2. THE ROLE OF THE MICROBIOTA IN APPETITE AND ENERGY EXPENDITURE REGULATION
4.2.1. MICROBIOTA AND SATIETY SIGNALS: GLP-1, PYY, AND SCFAs
4.2.2. INTESTINAL NEUROTRANSMITTERS: SEROTONIN, GABA, AND INDOLES
4.2.3. SECONDARY BILE ACIDS AND METABOLIC SIGNALING
4.2.4. GHRELIN AND LEPTIN REGULATION
4.2.5. DYSBIOSIS: OVERALL IMPACT ON APPETITE REGULATION
4.3. MICROBIOTA AND ADIPOSE TISSUE IN THE REGULATION OF ENERGY METABOLISM
4.3.1. BACTERIAL METABOLITES AND ENERGY SIGNALING
4.3.2. MICROBIOTA, ADIPOSE TISSUE INFLAMMATION, AND INSULIN RESISTANCE
4.3.3. ENERGY EXPENDITURE, METABOLIC FLEXIBILITY, AND MICROBIAL REGULATION OF METABOLISM
4.3.4. REGULATION OF ENERGY EXPENDITURE: POLYPHENOLS, PREBIOTIC FIBERS, AND GUT MICROBIOTA
4.4. EXPERIMENTAL EVIDENCE
5. THE GUT MICROBIOTA IN THE PATHOPHYSIOLOGY OF OBESITY-RELATED METABOLIC DISEASES
5.1. DYSBIOSIS AND INSULIN RESISTANCE
5.2. METABOLIC DISEASES ASSOCIATED WITH OBESITY
5.2.1. TYPE 2 DIABETES
5.2.2. METABOLIC SYNDROME
5.2.3. NON-ALCOHOLIC FATTY LIVER DISEASE
5.2.4. CARDIOVASCULAR DISEASE
6. THERAPEUTIC PERSPECTIVES
6.1. DIETARY INTERVENTIONS: IMPACT ON THE MICROBIOTA AND METABOLIC EFFECTS
6.1.1. HIGH-FIBER AND POLYPHENOL-RICH DIETS: LOW-FAT VEGAN, MEDITERRANEAN, AND GREEN-MEDITERRANEAN PATTERNS
6.1.2. KETOGENIC DIET
6.1.3. INTERMITTENT FASTING
6.1.4. OTHER STRATEGIES
6.1.5. CHRONONUTRITION: CIRCADIAN SYNCHRONY AND GUT MICROBIOTA
6.2. NUTRITIONAL SUPPLEMENTS WITH A MODULATING EFFECT ON THE GUT MICROBIOTA
6.2.1. POLYPHENOLS
6.2.2. VITAMINS
6.2.3. POLYUNSATURATED FATTY ACIDS (OMEGA-3)
6.2.4. FUNCTIONAL FIBERS
6.2.5. OTHER PLANT-BASED NUTRACEUTICALS
6.3. PHYSICAL EXERCISE AND GUT MICROBIOTA
6.3.1. CHANGES IN MICROBIAL DIVERSITY AND COMPOSITION
6.3.2. PHYSIOLOGICAL MECHANISMS MEDIATED BY EXERCISE-INDUCED MICROBIOTA
6.3.3. DIFFERENTIAL EFFECTS DEPENDING ON EXERCISE INTENSITY AND DURATION
6.3.4. COMBINATION OF EXERCISE AND DIET: ADDITIVE, SYNERGISTIC, OR COMPETITIVE EFFECT?
6.3.5. PERSONALIZATION OF INTERVENTIONS BASED ON BASELINE MICROBIOTA
6.4. PROBIOTICS
6.4.1. EFFECTS ON BODY COMPOSITION AND ANTHROPOMETRY
6.4.2. MODULATION OF APPETITE, INTAKE, AND SATIETY
6.4.3. IMPACT ON THE GUT MICROBIOTA
6.4.4. PHYSIOLOGICAL AND METABOLIC EFFECTS
6.4.5. CONCLUSIONS AND CLINICAL APPLICATION
6.5. PREBIOTICS, POSTBIOTICS, AND SYNBIOTICS
6.5.1. EFFECTS ON BODY COMPOSITION AND ANTHROPOMETRY
6.5.2. MODULATION OF APPETITE, INTAKE, AND SATIETY
6.5.3. IMPACT ON THE GUT MICROBIOTA
6.5.4. PHYSIOLOGICAL AND METABOLIC EFFECTS
6.6. FECAL MICROBIOTA TRANSPLANTATION
7. CONCLUSIONS
8. PRACTICAL APPLICATIONS OF THE MICROBIOTA IN THE MANAGEMENT OF OVERWEIGHT AND BODY COMPOSITION
8.1. PROMOTE EUBIOTIC DIETARY PATTERNS
8.2. AVOID DYSBIOTIC PATTERNS
8.3. USE TARGETED SUPPLEMENTS: PREBIOTICS, PROBIOTICS, AND POSTBIOTICS
8.4. SYNCHRONIZE DIET, MICROBIOTA, AND CIRCADIAN RHYTHM
8.5. ENHANCE PHYSICAL ACTIVITY AS A MODULATOR
8.6. MAINTAIN INTESTINAL BARRIER INTEGRITY AND ORAL HEALTH
8.7. ADOPT AN INTEGRATIVE APPROACH: COMBINE SYNERGISTIC INTERVENTIONS
8.8. CLINICAL INTERVENTION PYRAMID
Class 6
Microbiota and Obesity
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SAT. 31 MAY 2020 4:00 PM to 8:00 PM
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Ainhoa Pérez Escobedo
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1. THE HUMAN MICROBIOME: A FUNCTIONAL ECOSYSTEM AND ITS RELEVANCE TO HEALTH
1.1. DISTRIBUTION OF THE MICROBIOTA IN THE HUMAN BODY
1.1.1. GASTROINTESTINAL TRACT MICROBIOTA
1.1.2. SKIN MICROBIOTA
1.1.3. RESPIRATORY TRACT MICROBIOTA
1.1.4. UROGENITAL MICROBIOTA
1.1.5. ORAL MICROBIOTA
1.1.6. MAMMARY TRACT MICROBIOTA
1.1.7. OCULAR MICROBIOTA
1.2. INTERACTIONS BETWEEN BODY MICROBIOTAS: AN INTERCONNECTED SYSTEM
2. GENERAL FUNCTIONS OF THE MICROBIOTA
2.1. MICROBIOTA AND IMMUNITY
2.1.1. PRODUCTION OF IMMUNOMODULATORY METABOLITES
2.1.2. COMPETITION WITH PATHOGENS AND MICROBIAL EXCLUSION
2.2. GUT-BRAIN AXIS
3. DYSBIOSIS AND MODIFYING FACTORS
3.1. CLASSIFICATION OF DYSBIOSIS
3.2. DETERMINING FACTORS IN DYSBIOSIS
3.3. FACTORS THAT INFLUENCE THE MICROBIOTA
3.3.1. DIET
3.3.2. AGE: MICROBIOTA EVOLUTION THROUGHOUT LIFE
3.3.3. EXERCISE AND PHYSICAL ACTIVITY
3.3.4. ANTIBIOTICS
4. MICROBIOTA AND METABOLISM
4.1. ORAL MICROBIOTA AND METABOLIC HEALTH
4.1.1. THE ORAL-GUT AXIS AS AN EARLY TRIGGER
4.1.2. ORAL DYSBIOSIS: ENDOCRINE AND PRO-INFLAMMATORY IMPACT
4.1.3. THE ORAL-GUT AXIS AND OBESITY
4.1.4. SENSORY ALTERATIONS AND EATING BEHAVIOR
4.2. THE ROLE OF THE MICROBIOTA IN APPETITE AND ENERGY EXPENDITURE REGULATION
4.2.1. MICROBIOTA AND SATIETY SIGNALS: GLP-1, PYY, AND SCFAs
4.2.2. INTESTINAL NEUROTRANSMITTERS: SEROTONIN, GABA, AND INDOLES
4.2.3. SECONDARY BILE ACIDS AND METABOLIC SIGNALING
4.2.4. GHRELIN AND LEPTIN REGULATION
4.2.5. DYSBIOSIS: OVERALL IMPACT ON APPETITE REGULATION
4.3. MICROBIOTA AND ADIPOSE TISSUE IN THE REGULATION OF ENERGY METABOLISM
4.3.1. BACTERIAL METABOLITES AND ENERGY SIGNALING
4.3.2. MICROBIOTA, ADIPOSE TISSUE INFLAMMATION, AND INSULIN RESISTANCE
4.3.3. ENERGY EXPENDITURE, METABOLIC FLEXIBILITY, AND MICROBIAL REGULATION OF METABOLISM
4.3.4. REGULATION OF ENERGY EXPENDITURE: POLYPHENOLS, PREBIOTIC FIBERS, AND GUT MICROBIOTA
4.4. EXPERIMENTAL EVIDENCE
5. THE GUT MICROBIOTA IN THE PATHOPHYSIOLOGY OF OBESITY-RELATED METABOLIC DISEASES
5.1. DYSBIOSIS AND INSULIN RESISTANCE
5.2. METABOLIC DISEASES ASSOCIATED WITH OBESITY
5.2.1. TYPE 2 DIABETES
5.2.2. METABOLIC SYNDROME
5.2.3. NON-ALCOHOLIC FATTY LIVER DISEASE
5.2.4. CARDIOVASCULAR DISEASE
6. THERAPEUTIC PERSPECTIVES
6.1. DIETARY INTERVENTIONS: IMPACT ON THE MICROBIOTA AND METABOLIC EFFECTS
6.1.1. HIGH-FIBER AND POLYPHENOL-RICH DIETS: LOW-FAT VEGAN, MEDITERRANEAN, AND GREEN-MEDITERRANEAN PATTERNS
6.1.2. KETOGENIC DIET
6.1.3. INTERMITTENT FASTING
6.1.4. OTHER STRATEGIES
6.1.5. CHRONONUTRITION: CIRCADIAN SYNCHRONY AND GUT MICROBIOTA
6.2. NUTRITIONAL SUPPLEMENTS WITH A MODULATING EFFECT ON THE GUT MICROBIOTA
6.2.1. POLYPHENOLS
6.2.2. VITAMINS
6.2.3. POLYUNSATURATED FATTY ACIDS (OMEGA-3)
6.2.4. FUNCTIONAL FIBERS
6.2.5. OTHER PLANT-BASED NUTRACEUTICALS
6.3. PHYSICAL EXERCISE AND GUT MICROBIOTA
6.3.1. CHANGES IN MICROBIAL DIVERSITY AND COMPOSITION
6.3.2. PHYSIOLOGICAL MECHANISMS MEDIATED BY EXERCISE-INDUCED MICROBIOTA
6.3.3. DIFFERENTIAL EFFECTS DEPENDING ON EXERCISE INTENSITY AND DURATION
6.3.4. COMBINATION OF EXERCISE AND DIET: ADDITIVE, SYNERGISTIC, OR COMPETITIVE EFFECT?
6.3.5. PERSONALIZATION OF INTERVENTIONS BASED ON BASELINE MICROBIOTA
6.4. PROBIOTICS
6.4.1. EFFECTS ON BODY COMPOSITION AND ANTHROPOMETRY
6.4.2. MODULATION OF APPETITE, INTAKE, AND SATIETY
6.4.3. IMPACT ON THE GUT MICROBIOTA
6.4.4. PHYSIOLOGICAL AND METABOLIC EFFECTS
6.4.5. CONCLUSIONS AND CLINICAL APPLICATION
6.5. PREBIOTICS, POSTBIOTICS, AND SYNBIOTICS
6.5.1. EFFECTS ON BODY COMPOSITION AND ANTHROPOMETRY
6.5.2. MODULATION OF APPETITE, INTAKE, AND SATIETY
6.5.3. IMPACT ON THE GUT MICROBIOTA
6.5.4. PHYSIOLOGICAL AND METABOLIC EFFECTS
6.6. FECAL MICROBIOTA TRANSPLANTATION
7. CONCLUSIONS
8. PRACTICAL APPLICATIONS OF THE MICROBIOTA IN THE MANAGEMENT OF OVERWEIGHT AND BODY COMPOSITION
8.1. PROMOTE EUBIOTIC DIETARY PATTERNS
8.2. AVOID DYSBIOTIC PATTERNS
8.3. USE TARGETED SUPPLEMENTS: PREBIOTICS, PROBIOTICS, AND POSTBIOTICS
8.4. SYNCHRONIZE DIET, MICROBIOTA, AND CIRCADIAN RHYTHM
8.5. ENHANCE PHYSICAL ACTIVITY AS A MODULATOR
8.6. MAINTAIN INTESTINAL BARRIER INTEGRITY AND ORAL HEALTH
8.7. ADOPT AN INTEGRATIVE APPROACH: COMBINE SYNERGISTIC INTERVENTIONS
8.8. CLINICAL INTERVENTION PYRAMID
Class 7
Obesity and Women
1. OBESITY AND HEALTH RISK
1.1 BEYOND BODY WEIGHT
1.2 OBESITY AS A CONSEQUENCE
1.3 THE DANGERS OF "LOW-CALORIE DIETS"
2. LIPEDEMA
2.1 PATHOPHYSIOLOGY AND CONSEQUENCES
2.2 DIAGNOSIS
2.3 PAIN ASSOCIATED WITH LIPEDEMA AND QUALITY OF LIFE
2.4 TREATMENTS AND LIFESTYLE MODIFICATIONS
2.5 PATIENT INFORMATION
2.6 LYMPHEDEMA
3. POLYCYSTIC OVARY SYNDROME (PCOS)
3.1 ETIOPATHOGENESIS AND DIAGNOSIS
3.2 GENETIC AND ENVIRONMENTAL FACTORS
3.3 PCOS AND METABOLIC AND CARDIOVASCULAR DISORDERS
3.4 HYPERANDROGENISM
3.5 INFLAMMATION
3.6 HORMONES AND MENSTRUAL CYCLE IN WOMEN WITH PCOS
3.7 LIFESTYLE MODIFICATIONS
3.8 TREATMENTS: PHARMACOLOGICAL, DIETARY, SUPPLEMENTATION
3.9 PHYSICAL EXERCISE IN WOMEN WITH PCOS
3.10 PATIENT INFORMATION
4. THYROID DISORDERS
4.1 PREVALENCE OF AUTOIMMUNE DISORDERS IN WOMEN
4.2 HASHIMOTO'S HYPOTHYROIDISM
4.3 LAB TESTS
4.4 PHARMACOLOGICAL TREATMENT AND BIOAVAILABILITY
4.5 DIET AND LIFESTYLE. KEY PILLARS
5. BONE HEALTH
5.1 FACTORS AFFECTING BONE HEALTH
5.2 TESTS AND MARKERS USED
5.3 PREVENTION AND TREATMENT OF BONE MASS LOSS
6. PHYSICAL EXERCISE IN WOMEN
6.1 PHYSICAL EXERCISE IN THE PREVENTION AND TREATMENT OF DISEASES
6.2 BENEFITS OF STRENGTH TRAINING IN WOMEN
6.3 PHYSICAL EXERCISE, NATURE CONTACT, AND MENTAL HEALTH
7. OTHER IMPORTANT POINTS
7.1 GENDER BIAS. THE EQUALITY PARADOX
7.2 BODY IMAGE, SOCIAL MEDIA, AND HEALTH
7.3 CURRENT HEALTHCARE LANDSCAPE
7.4 SUGGESTIONS AND PROPOSALS FOR IMPROVEMENT IN CLINICAL PRACTICE, BEYOND FOOD
8. ANNEX: PHYTOTHERAPY
8.1. MAHÓN CHAMOMILE
8.2. LICORICE
8.3. CLOVE
8.4. CEYLON CINNAMON
8.5. INDIAN TURMERIC
8.6. MINT
8.7. FLAX
8.8. STAR ANISE
8.9. DANDELION
8.10. GINGER
8.11. FENNEL
8.12. BEARBERRY
8.13. LAPACHO
8.14. CHASTE TREE (VITEX AGNUS-CASTUS L.)
8.15. HORSETAIL
8.16. APPLE TREE
8.17. MILK THISTLE
8.18. THISTLE
Class 7
Obesity and Women
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SAT. 11 ENE 2020 4:00 PM to 8:00 PM
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María Fraile
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1. OBESITY AND HEALTH RISK
1.1 BEYOND BODY WEIGHT
1.2 OBESITY AS A CONSEQUENCE
1.3 THE DANGERS OF "LOW-CALORIE DIETS"
2. LIPEDEMA
2.1 PATHOPHYSIOLOGY AND CONSEQUENCES
2.2 DIAGNOSIS
2.3 PAIN ASSOCIATED WITH LIPEDEMA AND QUALITY OF LIFE
2.4 TREATMENTS AND LIFESTYLE MODIFICATIONS
2.5 PATIENT INFORMATION
2.6 LYMPHEDEMA
3. POLYCYSTIC OVARY SYNDROME (PCOS)
3.1 ETIOPATHOGENESIS AND DIAGNOSIS
3.2 GENETIC AND ENVIRONMENTAL FACTORS
3.3 PCOS AND METABOLIC AND CARDIOVASCULAR DISORDERS
3.4 HYPERANDROGENISM
3.5 INFLAMMATION
3.6 HORMONES AND MENSTRUAL CYCLE IN WOMEN WITH PCOS
3.7 LIFESTYLE MODIFICATIONS
3.8 TREATMENTS: PHARMACOLOGICAL, DIETARY, SUPPLEMENTATION
3.9 PHYSICAL EXERCISE IN WOMEN WITH PCOS
3.10 PATIENT INFORMATION
4. THYROID DISORDERS
4.1 PREVALENCE OF AUTOIMMUNE DISORDERS IN WOMEN
4.2 HASHIMOTO'S HYPOTHYROIDISM
4.3 LAB TESTS
4.4 PHARMACOLOGICAL TREATMENT AND BIOAVAILABILITY
4.5 DIET AND LIFESTYLE. KEY PILLARS
5. BONE HEALTH
5.1 FACTORS AFFECTING BONE HEALTH
5.2 TESTS AND MARKERS USED
5.3 PREVENTION AND TREATMENT OF BONE MASS LOSS
6. PHYSICAL EXERCISE IN WOMEN
6.1 PHYSICAL EXERCISE IN THE PREVENTION AND TREATMENT OF DISEASES
6.2 BENEFITS OF STRENGTH TRAINING IN WOMEN
6.3 PHYSICAL EXERCISE, NATURE CONTACT, AND MENTAL HEALTH
7. OTHER IMPORTANT POINTS
7.1 GENDER BIAS. THE EQUALITY PARADOX
7.2 BODY IMAGE, SOCIAL MEDIA, AND HEALTH
7.3 CURRENT HEALTHCARE LANDSCAPE
7.4 SUGGESTIONS AND PROPOSALS FOR IMPROVEMENT IN CLINICAL PRACTICE, BEYOND FOOD
8. ANNEX: PHYTOTHERAPY
8.1. MAHÓN CHAMOMILE
8.2. LICORICE
8.3. CLOVE
8.4. CEYLON CINNAMON
8.5. INDIAN TURMERIC
8.6. MINT
8.7. FLAX
8.8. STAR ANISE
8.9. DANDELION
8.10. GINGER
8.11. FENNEL
8.12. BEARBERRY
8.13. LAPACHO
8.14. CHASTE TREE (VITEX AGNUS-CASTUS L.)
8.15. HORSETAIL
8.16. APPLE TREE
8.17. MILK THISTLE
8.18. THISTLE
SPECIALIST DIPLOMA IN INTEGRAL CLINICAL APPROACH TO OBESITY (25 ECTS)
Class 1
Nutrition and Supplementation Applied to Body Recomposition in Obesity
1. CALORIC DEFICIT AND BODY COMPOSITION
2. PROTEIN AND BODY COMPOSITION
3. NUTRITIONAL MECHANISMS AND BODY COMPOSITION
4. HIGH-PROTEIN DIET
5. REVERSE DIET
6. DIETARY SUPPLEMENTS AND OBESITY
7. FOODS AND FIBERS
8. LIPOLYTIC FATTY ACIDS
9. LIPOLYTIC SPICES
10. BEVERAGES
11. SUPPLEMENTS AND SCIENTIFIC EVIDENCE
12. KEY POINTS
Class 1
Nutrition and Supplementation Applied to Body Recomposition in Obesity
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SUN. 31 MAY 2020 4:00 PM to 8:00 PM
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Alfonso Bordallo
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1. CALORIC DEFICIT AND BODY COMPOSITION
2. PROTEIN AND BODY COMPOSITION
3. NUTRITIONAL MECHANISMS AND BODY COMPOSITION
4. HIGH-PROTEIN DIET
5. REVERSE DIET
6. DIETARY SUPPLEMENTS AND OBESITY
7. FOODS AND FIBERS
8. LIPOLYTIC FATTY ACIDS
9. LIPOLYTIC SPICES
10. BEVERAGES
11. SUPPLEMENTS AND SCIENTIFIC EVIDENCE
12. KEY POINTS
Class 2
Applied Diet Therapy, Treatment Personalization, and Obesity
1. INTRODUCTION
2. COMPREHENSIVE MANAGEMENT
3. GENERAL PRINCIPLES
4. INDIVIDUAL OPTIMAL POINT
5. METABOLIC HEALTH
6. PHYSICAL ACTIVITY
7. SATIETY PLATE
8. EXAMPLE OF ENERGY CALCULATION IN OBESITY
9. HOW TO CALCULATE WEIGHT LOSS AND BMI
10. HOW TO REDUCE ULTRA-PROCESSED FOODS
11. WORKING WITH THE PLATE
12. INTERMITTENT FASTING PROTOCOLS
13. BEVERAGES DURING FASTING
14. LOW-CALORIE SNACKS
15. PROTEIN DESSERTS
16. LOW-CALORIE ICE CREAMS
17. MEDITERRANEAN DIET EXAMPLE
18. HYPOCALORIC DIET EXAMPLE
19. INTERMITTENT HYPOCALORIC DIET EXAMPLE
20. CIRCADIAN ADJUSTMENT EXAMPLE
21. MANAGEMENT OF ALCOHOLIC BEVERAGES IN THE DIET
22. DIET AND GLYCEMIC INDEX EXAMPLE
23. LOW-CARBOHYDRATE DIET EXAMPLE
24. LOW-FAT DIET EXAMPLE
25. HIGH-FAT DIET EXAMPLE
26. HIGH-PROTEIN DIET EXAMPLE
27. VEGETARIAN KETOGENIC DIET EXAMPLE
28. VOLUMETRIC DIET EXAMPLE
29. HIGH-FIBER DIET EXAMPLE
30. PROBIOTIC DIET EXAMPLE
31. EXAMPLES OF SATIETY MENUS
32. WATER AND HYDRATION
33. EATING WINDOW EXAMPLE
34. ADDRESSING IMPULSIVITY
35. TRAINING EXAMPLE
36. EXAMPLE OF DIETARY SUPPLEMENT MANAGEMENT
37. EXAMPLE OF COMBINED ADAPTATION OF DIETARY ASPECTS
Class 2
Applied Diet Therapy, Treatment Personalization, and Obesity
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SUN. 31 MAY 2020 4:00 PM to 8:00 PM
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Alfonso Bordallo
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1. INTRODUCTION
2. COMPREHENSIVE MANAGEMENT
3. GENERAL PRINCIPLES
4. INDIVIDUAL OPTIMAL POINT
5. METABOLIC HEALTH
6. PHYSICAL ACTIVITY
7. SATIETY PLATE
8. EXAMPLE OF ENERGY CALCULATION IN OBESITY
9. HOW TO CALCULATE WEIGHT LOSS AND BMI
10. HOW TO REDUCE ULTRA-PROCESSED FOODS
11. WORKING WITH THE PLATE
12. INTERMITTENT FASTING PROTOCOLS
13. BEVERAGES DURING FASTING
14. LOW-CALORIE SNACKS
15. PROTEIN DESSERTS
16. LOW-CALORIE ICE CREAMS
17. MEDITERRANEAN DIET EXAMPLE
18. HYPOCALORIC DIET EXAMPLE
19. INTERMITTENT HYPOCALORIC DIET EXAMPLE
20. CIRCADIAN ADJUSTMENT EXAMPLE
21. MANAGEMENT OF ALCOHOLIC BEVERAGES IN THE DIET
22. DIET AND GLYCEMIC INDEX EXAMPLE
23. LOW-CARBOHYDRATE DIET EXAMPLE
24. LOW-FAT DIET EXAMPLE
25. HIGH-FAT DIET EXAMPLE
26. HIGH-PROTEIN DIET EXAMPLE
27. VEGETARIAN KETOGENIC DIET EXAMPLE
28. VOLUMETRIC DIET EXAMPLE
29. HIGH-FIBER DIET EXAMPLE
30. PROBIOTIC DIET EXAMPLE
31. EXAMPLES OF SATIETY MENUS
32. WATER AND HYDRATION
33. EATING WINDOW EXAMPLE
34. ADDRESSING IMPULSIVITY
35. TRAINING EXAMPLE
36. EXAMPLE OF DIETARY SUPPLEMENT MANAGEMENT
37. EXAMPLE OF COMBINED ADAPTATION OF DIETARY ASPECTS
Class 3
Diet Planning Exercise
Practical exercise for creating dietary guidelines for clinical cases related to the latest topics. The diet will be created using ICNS Nutrition Software.
1. INTRODUCTION
2. ANAMNESIS AND PERSONALIZATION
2.1. ANAMNESIS
2.2. CUSTOMIZING OUR OWN ANAMNESIS
3. EXTERNAL AND INTERNAL LOADS
4. KEY POINTS OF FORMULAS APPLIED TO NUTRITION: PROS AND CONS
5. DIETS, CALORIES, AND FORMULAS. NUTRITIONAL COMPLEXITY
6. KEY FACTORS AFFECTING BODY COMPOSITION, LIPOLYTIC AND ANABOLIC CAPACITY, AND LEVEL OF RESPONSE TO DIET AND EXERCISE
7. COMMON FORMULAS. CLASSICAL AND MODERN METHODS
8. BASAL METABOLISM AND ACTIVITY FACTORS
9. ACTIVITY FACTOR TABLES
10. POSSIBLE ADDITIONAL SCENARIOS TO CONSIDER
11. ENERGY EXPENDITURE FROM DIGESTION AND METABOLISM
12. REMINDER AND REVIEW
13. INCREASES AND REDUCTIONS AND THEIR THEORETICAL INTENT
13.1. TENDENCIES TO EAT TOO LITTLE
14. CLASSICAL AND MODERN MODELS
14.1. CLASSICAL MODELS
14.1.1. HARRIS-BENEDICT
14.1.2. MIFFLIN-ST JEOR
14.1.3. WHO MODEL
14.2. MODERN MODELS
14.2.1. EXPRESS MINIMALIST METHOD 1
14.2.2. EXPRESS MINIMALIST METHOD 2
14.2.4. DIRECT ESTIMATED REQUIREMENTS MODEL
14.2.5. KATCH-MCARDLE
14.2.6. TARGET WEIGHT MODEL
15. "IDEAL WEIGHTS"
15.1. HIGH WEIGHTS
15.2. VERY LOW WEIGHTS
16. BODY FAT PERCENTAGE ESTIMATION
17. HEURISTICS AND NUMERICAL METRICS
18. SIMPLE ALGORITHM FOR QUANTITATIVE GUIDELINES AND BASIC RULES IN THEIR CREATION
19. HOW AND WHERE TO START A CASE
20. SATIETY
21. FOOD AND MACRONUTRIENT TABLES
22. ANNEX: WORKING IN CONSULTATION/ADVISING, APPROACHES, AND METHODOLOGIES
22.1. WAYS OF WORKING/PLANNING IN CONSULTATION OR ADVISING
22.2. WORK MODALITIES
22.3. FIXED MENU
22.4. "PURE" FIXED MENU METHODOLOGIES
22.5. EXCHANGE SYSTEMS
23. ANNEX EXTRA TOPIC: LOW-CARBOHYDRATE DIETS
23.1. LOW-CARBOHYDRATE DIETS, MANAGEMENT, VARIANTS, AND COMBINED APPROACHES
23.2. DIFFERENCES BETWEEN NUTRITIONAL KETOSIS, KETOGENIC DIET, AND KETOADAPTATION
23.3. DIFFERENCES BETWEEN KETOSIS AND KETOACIDOSIS
23.4. GLYCOGEN AMOUNT AND LOW-CARBOHYDRATE DIETS
23.5. CARBOHYDRATE REQUIREMENTS TO MAINTAIN NUTRITIONAL KETOSIS, NUMBERS VS PHYSIOLOGY
23.6. WAYS TO CONTROL ENTRY INTO NUTRITIONAL KETOSIS
23.7. SENSATIONS AND ADAPTATIONS
23.8. POSSIBLE ISSUES IN LOW-CARBOHYDRATE DIETS
23.9. SIDE EFFECTS OF SUSTAINED KETOSIS
23.10. ELECTROLYTES IN KETOSIS
23.11. KETOGENIC DIET APPROACHES
23.12. MAIN CARBOHYDRATE SOURCES IN LOW-CARBOHYDRATE DIETS
23.13. KETOSIS/ANTI-KETOSIS INDEX, FORMULATION, AND LIMITATIONS
23.14. SIMPLE RULES TO MEET PRO-KETOSIS RATIOS
23.15. OTHER FORMULATIONS: THE CLASSIC 4:1 OR 3:1 RATIOS
23.16. MODIFIED KETOGENIC DIET WITH MCT FAT
24. OTHER LIPOLYTIC APPROACHES
24.1. LOW-CARB
24.2. VEGAN AND VEGETARIAN KETOGENIC / LOW-CARB DIETS
24.3. MINIMALIST PROPOSAL FOR LOW-CARB / KETO PROTOCOLS "MAKE IT EASY"
25. VERY LOW ENERGY INTAKE APPROACHES AND THEIR MANAGEMENT
25.1. PSMF PROTOCOLS (PROTEIN-SPARING MODIFIED FASTS)
25.2. PSMF ADAPTED WITH INCREASED FATS
25.3. VEGAN PSMF APPROACH
25.4. VLCKD (VERY LOW CALORIE KETOGENIC DIET) WITH INCREMENTAL CALORIC PROTOCOLS
26. FASTING WINDOWS, INTERMITTENT FASTING PROTOCOLS, VARIANTS, AND POSSIBILITIES
26.1. LONGER FASTS: OMAD OR SIMILAR
26.2. ADF (ALTERNATE DAY FASTING)
26.3. FMD (FASTING MIMICKING DIET)
26.4. CONVENTIONAL HYPOCALORIC DIET AND PHYSICAL EXERCISE
27. MEDITERRANEAN DIET WITH LIPOLYTIC BEHAVIOR
28. COMBINED APPROACHES WITH CARBOHYDRATES: CARB CYCLING
28.1. CARB CYCLING
28.2. PROGRESSIVE CARBOHYDRATE REDUCTION
28.3. GRADUAL CARBOHYDRATE INCREASE
29. COMBINATIONS OF DIFFERENT HYBRID PROTOCOLS
30. MODIFIED KETOGENIC DIETS WITH CARBOHYDRATES: TKD AND CKD APPROACHES
1. INTRODUCTION
2. ANAMNESIS AND PERSONALIZATION
2.1. ANAMNESIS
2.2. CUSTOMIZING OUR OWN ANAMNESIS
3. EXTERNAL AND INTERNAL LOADS
4. KEY POINTS OF FORMULAS APPLIED TO NUTRITION: PROS AND CONS
5. DIETS, CALORIES, AND FORMULAS. NUTRITIONAL COMPLEXITY
6. KEY FACTORS AFFECTING BODY COMPOSITION, LIPOLYTIC AND ANABOLIC CAPACITY, AND LEVEL OF RESPONSE TO DIET AND EXERCISE
7. COMMON FORMULAS. CLASSICAL AND MODERN METHODS
8. BASAL METABOLISM AND ACTIVITY FACTORS
9. ACTIVITY FACTOR TABLES
10. POSSIBLE ADDITIONAL SCENARIOS TO CONSIDER
11. ENERGY EXPENDITURE FROM DIGESTION AND METABOLISM
12. REMINDER AND REVIEW
13. INCREASES AND REDUCTIONS AND THEIR THEORETICAL INTENT
13.1. TENDENCIES TO EAT TOO LITTLE
14. CLASSICAL AND MODERN MODELS
14.1. CLASSICAL MODELS
14.1.1. HARRIS-BENEDICT
14.1.2. MIFFLIN-ST JEOR
14.1.3. WHO MODEL
14.2. MODERN MODELS
14.2.1. EXPRESS MINIMALIST METHOD 1
14.2.2. EXPRESS MINIMALIST METHOD 2
14.2.4. DIRECT ESTIMATED REQUIREMENTS MODEL
14.2.5. KATCH-MCARDLE
14.2.6. TARGET WEIGHT MODEL
15. "IDEAL WEIGHTS"
15.1. HIGH WEIGHTS
15.2. VERY LOW WEIGHTS
16. BODY FAT PERCENTAGE ESTIMATION
17. HEURISTICS AND NUMERICAL METRICS
18. SIMPLE ALGORITHM FOR QUANTITATIVE GUIDELINES AND BASIC RULES IN THEIR CREATION
19. HOW AND WHERE TO START A CASE
20. SATIETY
21. FOOD AND MACRONUTRIENT TABLES
22. ANNEX: WORKING IN CONSULTATION/ADVISING, APPROACHES, AND METHODOLOGIES
22.1. WAYS OF WORKING/PLANNING IN CONSULTATION OR ADVISING
22.2. WORK MODALITIES
22.3. FIXED MENU
22.4. "PURE" FIXED MENU METHODOLOGIES
22.5. EXCHANGE SYSTEMS
23. ANNEX EXTRA TOPIC: LOW-CARBOHYDRATE DIETS
23.1. LOW-CARBOHYDRATE DIETS, MANAGEMENT, VARIANTS, AND COMBINED APPROACHES
23.2. DIFFERENCES BETWEEN NUTRITIONAL KETOSIS, KETOGENIC DIET, AND KETOADAPTATION
23.3. DIFFERENCES BETWEEN KETOSIS AND KETOACIDOSIS
23.4. GLYCOGEN AMOUNT AND LOW-CARBOHYDRATE DIETS
23.5. CARBOHYDRATE REQUIREMENTS TO MAINTAIN NUTRITIONAL KETOSIS, NUMBERS VS PHYSIOLOGY
23.6. WAYS TO CONTROL ENTRY INTO NUTRITIONAL KETOSIS
23.7. SENSATIONS AND ADAPTATIONS
23.8. POSSIBLE ISSUES IN LOW-CARBOHYDRATE DIETS
23.9. SIDE EFFECTS OF SUSTAINED KETOSIS
23.10. ELECTROLYTES IN KETOSIS
23.11. KETOGENIC DIET APPROACHES
23.12. MAIN CARBOHYDRATE SOURCES IN LOW-CARBOHYDRATE DIETS
23.13. KETOSIS/ANTI-KETOSIS INDEX, FORMULATION, AND LIMITATIONS
23.14. SIMPLE RULES TO MEET PRO-KETOSIS RATIOS
23.15. OTHER FORMULATIONS: THE CLASSIC 4:1 OR 3:1 RATIOS
23.16. MODIFIED KETOGENIC DIET WITH MCT FAT
24. OTHER LIPOLYTIC APPROACHES
24.1. LOW-CARB
24.2. VEGAN AND VEGETARIAN KETOGENIC / LOW-CARB DIETS
24.3. MINIMALIST PROPOSAL FOR LOW-CARB / KETO PROTOCOLS "MAKE IT EASY"
25. VERY LOW ENERGY INTAKE APPROACHES AND THEIR MANAGEMENT
25.1. PSMF PROTOCOLS (PROTEIN-SPARING MODIFIED FASTS)
25.2. PSMF ADAPTED WITH INCREASED FATS
25.3. VEGAN PSMF APPROACH
25.4. VLCKD (VERY LOW CALORIE KETOGENIC DIET) WITH INCREMENTAL CALORIC PROTOCOLS
26. FASTING WINDOWS, INTERMITTENT FASTING PROTOCOLS, VARIANTS, AND POSSIBILITIES
26.1. LONGER FASTS: OMAD OR SIMILAR
26.2. ADF (ALTERNATE DAY FASTING)
26.3. FMD (FASTING MIMICKING DIET)
26.4. CONVENTIONAL HYPOCALORIC DIET AND PHYSICAL EXERCISE
27. MEDITERRANEAN DIET WITH LIPOLYTIC BEHAVIOR
28. COMBINED APPROACHES WITH CARBOHYDRATES: CARB CYCLING
28.1. CARB CYCLING
28.2. PROGRESSIVE CARBOHYDRATE REDUCTION
28.3. GRADUAL CARBOHYDRATE INCREASE
29. COMBINATIONS OF DIFFERENT HYBRID PROTOCOLS
30. MODIFIED KETOGENIC DIETS WITH CARBOHYDRATES: TKD AND CKD APPROACHES
Class 3
Diet Planning Exercise
|
SAT. 9 FEB 2020 4:00 PM to 8:00 PM
|
|
Víctor Robledo
|
Practical exercise for creating dietary guidelines for clinical cases related to the latest topics. The diet will be created using ICNS Nutrition Software.
1. INTRODUCTION
2. ANAMNESIS AND PERSONALIZATION
2.1. ANAMNESIS
2.2. CUSTOMIZING OUR OWN ANAMNESIS
3. EXTERNAL AND INTERNAL LOADS
4. KEY POINTS OF FORMULAS APPLIED TO NUTRITION: PROS AND CONS
5. DIETS, CALORIES, AND FORMULAS. NUTRITIONAL COMPLEXITY
6. KEY FACTORS AFFECTING BODY COMPOSITION, LIPOLYTIC AND ANABOLIC CAPACITY, AND LEVEL OF RESPONSE TO DIET AND EXERCISE
7. COMMON FORMULAS. CLASSICAL AND MODERN METHODS
8. BASAL METABOLISM AND ACTIVITY FACTORS
9. ACTIVITY FACTOR TABLES
10. POSSIBLE ADDITIONAL SCENARIOS TO CONSIDER
11. ENERGY EXPENDITURE FROM DIGESTION AND METABOLISM
12. REMINDER AND REVIEW
13. INCREASES AND REDUCTIONS AND THEIR THEORETICAL INTENT
13.1. TENDENCIES TO EAT TOO LITTLE
14. CLASSICAL AND MODERN MODELS
14.1. CLASSICAL MODELS
14.1.1. HARRIS-BENEDICT
14.1.2. MIFFLIN-ST JEOR
14.1.3. WHO MODEL
14.2. MODERN MODELS
14.2.1. EXPRESS MINIMALIST METHOD 1
14.2.2. EXPRESS MINIMALIST METHOD 2
14.2.4. DIRECT ESTIMATED REQUIREMENTS MODEL
14.2.5. KATCH-MCARDLE
14.2.6. TARGET WEIGHT MODEL
15. "IDEAL WEIGHTS"
15.1. HIGH WEIGHTS
15.2. VERY LOW WEIGHTS
16. BODY FAT PERCENTAGE ESTIMATION
17. HEURISTICS AND NUMERICAL METRICS
18. SIMPLE ALGORITHM FOR QUANTITATIVE GUIDELINES AND BASIC RULES IN THEIR CREATION
19. HOW AND WHERE TO START A CASE
20. SATIETY
21. FOOD AND MACRONUTRIENT TABLES
22. ANNEX: WORKING IN CONSULTATION/ADVISING, APPROACHES, AND METHODOLOGIES
22.1. WAYS OF WORKING/PLANNING IN CONSULTATION OR ADVISING
22.2. WORK MODALITIES
22.3. FIXED MENU
22.4. "PURE" FIXED MENU METHODOLOGIES
22.5. EXCHANGE SYSTEMS
23. ANNEX EXTRA TOPIC: LOW-CARBOHYDRATE DIETS
23.1. LOW-CARBOHYDRATE DIETS, MANAGEMENT, VARIANTS, AND COMBINED APPROACHES
23.2. DIFFERENCES BETWEEN NUTRITIONAL KETOSIS, KETOGENIC DIET, AND KETOADAPTATION
23.3. DIFFERENCES BETWEEN KETOSIS AND KETOACIDOSIS
23.4. GLYCOGEN AMOUNT AND LOW-CARBOHYDRATE DIETS
23.5. CARBOHYDRATE REQUIREMENTS TO MAINTAIN NUTRITIONAL KETOSIS, NUMBERS VS PHYSIOLOGY
23.6. WAYS TO CONTROL ENTRY INTO NUTRITIONAL KETOSIS
23.7. SENSATIONS AND ADAPTATIONS
23.8. POSSIBLE ISSUES IN LOW-CARBOHYDRATE DIETS
23.9. SIDE EFFECTS OF SUSTAINED KETOSIS
23.10. ELECTROLYTES IN KETOSIS
23.11. KETOGENIC DIET APPROACHES
23.12. MAIN CARBOHYDRATE SOURCES IN LOW-CARBOHYDRATE DIETS
23.13. KETOSIS/ANTI-KETOSIS INDEX, FORMULATION, AND LIMITATIONS
23.14. SIMPLE RULES TO MEET PRO-KETOSIS RATIOS
23.15. OTHER FORMULATIONS: THE CLASSIC 4:1 OR 3:1 RATIOS
23.16. MODIFIED KETOGENIC DIET WITH MCT FAT
24. OTHER LIPOLYTIC APPROACHES
24.1. LOW-CARB
24.2. VEGAN AND VEGETARIAN KETOGENIC / LOW-CARB DIETS
24.3. MINIMALIST PROPOSAL FOR LOW-CARB / KETO PROTOCOLS "MAKE IT EASY"
25. VERY LOW ENERGY INTAKE APPROACHES AND THEIR MANAGEMENT
25.1. PSMF PROTOCOLS (PROTEIN-SPARING MODIFIED FASTS)
25.2. PSMF ADAPTED WITH INCREASED FATS
25.3. VEGAN PSMF APPROACH
25.4. VLCKD (VERY LOW CALORIE KETOGENIC DIET) WITH INCREMENTAL CALORIC PROTOCOLS
26. FASTING WINDOWS, INTERMITTENT FASTING PROTOCOLS, VARIANTS, AND POSSIBILITIES
26.1. LONGER FASTS: OMAD OR SIMILAR
26.2. ADF (ALTERNATE DAY FASTING)
26.3. FMD (FASTING MIMICKING DIET)
26.4. CONVENTIONAL HYPOCALORIC DIET AND PHYSICAL EXERCISE
27. MEDITERRANEAN DIET WITH LIPOLYTIC BEHAVIOR
28. COMBINED APPROACHES WITH CARBOHYDRATES: CARB CYCLING
28.1. CARB CYCLING
28.2. PROGRESSIVE CARBOHYDRATE REDUCTION
28.3. GRADUAL CARBOHYDRATE INCREASE
29. COMBINATIONS OF DIFFERENT HYBRID PROTOCOLS
30. MODIFIED KETOGENIC DIETS WITH CARBOHYDRATES: TKD AND CKD APPROACHES
1. INTRODUCTION
2. ANAMNESIS AND PERSONALIZATION
2.1. ANAMNESIS
2.2. CUSTOMIZING OUR OWN ANAMNESIS
3. EXTERNAL AND INTERNAL LOADS
4. KEY POINTS OF FORMULAS APPLIED TO NUTRITION: PROS AND CONS
5. DIETS, CALORIES, AND FORMULAS. NUTRITIONAL COMPLEXITY
6. KEY FACTORS AFFECTING BODY COMPOSITION, LIPOLYTIC AND ANABOLIC CAPACITY, AND LEVEL OF RESPONSE TO DIET AND EXERCISE
7. COMMON FORMULAS. CLASSICAL AND MODERN METHODS
8. BASAL METABOLISM AND ACTIVITY FACTORS
9. ACTIVITY FACTOR TABLES
10. POSSIBLE ADDITIONAL SCENARIOS TO CONSIDER
11. ENERGY EXPENDITURE FROM DIGESTION AND METABOLISM
12. REMINDER AND REVIEW
13. INCREASES AND REDUCTIONS AND THEIR THEORETICAL INTENT
13.1. TENDENCIES TO EAT TOO LITTLE
14. CLASSICAL AND MODERN MODELS
14.1. CLASSICAL MODELS
14.1.1. HARRIS-BENEDICT
14.1.2. MIFFLIN-ST JEOR
14.1.3. WHO MODEL
14.2. MODERN MODELS
14.2.1. EXPRESS MINIMALIST METHOD 1
14.2.2. EXPRESS MINIMALIST METHOD 2
14.2.4. DIRECT ESTIMATED REQUIREMENTS MODEL
14.2.5. KATCH-MCARDLE
14.2.6. TARGET WEIGHT MODEL
15. "IDEAL WEIGHTS"
15.1. HIGH WEIGHTS
15.2. VERY LOW WEIGHTS
16. BODY FAT PERCENTAGE ESTIMATION
17. HEURISTICS AND NUMERICAL METRICS
18. SIMPLE ALGORITHM FOR QUANTITATIVE GUIDELINES AND BASIC RULES IN THEIR CREATION
19. HOW AND WHERE TO START A CASE
20. SATIETY
21. FOOD AND MACRONUTRIENT TABLES
22. ANNEX: WORKING IN CONSULTATION/ADVISING, APPROACHES, AND METHODOLOGIES
22.1. WAYS OF WORKING/PLANNING IN CONSULTATION OR ADVISING
22.2. WORK MODALITIES
22.3. FIXED MENU
22.4. "PURE" FIXED MENU METHODOLOGIES
22.5. EXCHANGE SYSTEMS
23. ANNEX EXTRA TOPIC: LOW-CARBOHYDRATE DIETS
23.1. LOW-CARBOHYDRATE DIETS, MANAGEMENT, VARIANTS, AND COMBINED APPROACHES
23.2. DIFFERENCES BETWEEN NUTRITIONAL KETOSIS, KETOGENIC DIET, AND KETOADAPTATION
23.3. DIFFERENCES BETWEEN KETOSIS AND KETOACIDOSIS
23.4. GLYCOGEN AMOUNT AND LOW-CARBOHYDRATE DIETS
23.5. CARBOHYDRATE REQUIREMENTS TO MAINTAIN NUTRITIONAL KETOSIS, NUMBERS VS PHYSIOLOGY
23.6. WAYS TO CONTROL ENTRY INTO NUTRITIONAL KETOSIS
23.7. SENSATIONS AND ADAPTATIONS
23.8. POSSIBLE ISSUES IN LOW-CARBOHYDRATE DIETS
23.9. SIDE EFFECTS OF SUSTAINED KETOSIS
23.10. ELECTROLYTES IN KETOSIS
23.11. KETOGENIC DIET APPROACHES
23.12. MAIN CARBOHYDRATE SOURCES IN LOW-CARBOHYDRATE DIETS
23.13. KETOSIS/ANTI-KETOSIS INDEX, FORMULATION, AND LIMITATIONS
23.14. SIMPLE RULES TO MEET PRO-KETOSIS RATIOS
23.15. OTHER FORMULATIONS: THE CLASSIC 4:1 OR 3:1 RATIOS
23.16. MODIFIED KETOGENIC DIET WITH MCT FAT
24. OTHER LIPOLYTIC APPROACHES
24.1. LOW-CARB
24.2. VEGAN AND VEGETARIAN KETOGENIC / LOW-CARB DIETS
24.3. MINIMALIST PROPOSAL FOR LOW-CARB / KETO PROTOCOLS "MAKE IT EASY"
25. VERY LOW ENERGY INTAKE APPROACHES AND THEIR MANAGEMENT
25.1. PSMF PROTOCOLS (PROTEIN-SPARING MODIFIED FASTS)
25.2. PSMF ADAPTED WITH INCREASED FATS
25.3. VEGAN PSMF APPROACH
25.4. VLCKD (VERY LOW CALORIE KETOGENIC DIET) WITH INCREMENTAL CALORIC PROTOCOLS
26. FASTING WINDOWS, INTERMITTENT FASTING PROTOCOLS, VARIANTS, AND POSSIBILITIES
26.1. LONGER FASTS: OMAD OR SIMILAR
26.2. ADF (ALTERNATE DAY FASTING)
26.3. FMD (FASTING MIMICKING DIET)
26.4. CONVENTIONAL HYPOCALORIC DIET AND PHYSICAL EXERCISE
27. MEDITERRANEAN DIET WITH LIPOLYTIC BEHAVIOR
28. COMBINED APPROACHES WITH CARBOHYDRATES: CARB CYCLING
28.1. CARB CYCLING
28.2. PROGRESSIVE CARBOHYDRATE REDUCTION
28.3. GRADUAL CARBOHYDRATE INCREASE
29. COMBINATIONS OF DIFFERENT HYBRID PROTOCOLS
30. MODIFIED KETOGENIC DIETS WITH CARBOHYDRATES: TKD AND CKD APPROACHES
Class 4
Surgery and Comprehensive Management of the Patient with Obesity
1. BASIC TOOLS FOR UNDERSTANDING MEDICAL RESULTS
2. MORPHOLOGICAL VS FUNCTIONAL OBESITY
2.1. INTRODUCTION
2.2. OBESITY AND FTD: CASUAL ASSOCIATION OR SOMETHING MORE?
2.3. PSYCHOLOGICAL DISORDERS AND OBESITY
2.4. CAN OBESITY TREATMENT IMPROVE FTD SYMPTOMS?
2.5. MEDICAL ASSESSMENT OF THE OBESE PATIENT AND THE TOFI PATIENT
3. THE ROLE OF INSULIN IN HUMAN DISEASE
3.1. WHAT IS INSULIN RESISTANCE AND HOW CAN IT BE MEASURED?
3.2. THE ROLE OF BODY FAT IN THE DEVELOPMENT OF METABOLIC SYNDROME
4. PILLS TO TREAT OBESITY?
4.1. MYTHS, LEGENDS, AND SCIENTIFIC EVIDENCE
5. BARIATRIC SURGERY: TECHNIQUES, METABOLIC REPERCUSSIONS, AND COMPLICATIONS
5.1. SELECTION CRITERIA FOR BARIATRIC SURGERY CANDIDATES
5.2. RESTRICTIVE, MALABSORPTIVE, AND MIXED TECHNIQUES ? WHICH IS BEST?
5.3. LESS INVASIVE INTERVENTIONAL BARIATRIC TECHNIQUES
5.4. WHICH TECHNIQUE IS MOST SUITABLE FOR MY PATIENT? WHAT SHOULD A NUTRITIONIST KNOW ABOUT THEIR BARIATRIC PATIENT?
5.5. METABOLIC REPERCUSSIONS OF BARIATRIC SURGERY
5.6. METABOLIC REPERCUSSIONS OF RESTRICTIVE TECHNIQUES
5.7. METABOLIC REPERCUSSIONS OF MIXED TECHNIQUES
5.8. POST-BARIATRIC SURGERY NUTRITIONAL AND DIETARY RECOMMENDATIONS
5.9. COMPLICATIONS OF BARIATRIC SURGERY
5.10. GENERIC COMPLICATIONS OF SURGERY IN MORBIDLY OBESE PATIENTS
5.11. SPECIFIC COMPLICATIONS OF BARIATRIC SURGERY
5.12. MEDICAL COMPLICATIONS SECONDARY TO BARIATRIC SURGERY
6. DOES SURGERY CURE DIABETES?
Class 4
Surgery and Comprehensive Management of the Patient with Obesity
|
SUN. 8 FEB 2020 4:00 PM to 8:00 PM
|
|
Dr.Álvaro Campillo
|
1. BASIC TOOLS FOR UNDERSTANDING MEDICAL RESULTS
2. MORPHOLOGICAL VS FUNCTIONAL OBESITY
2.1. INTRODUCTION
2.2. OBESITY AND FTD: CASUAL ASSOCIATION OR SOMETHING MORE?
2.3. PSYCHOLOGICAL DISORDERS AND OBESITY
2.4. CAN OBESITY TREATMENT IMPROVE FTD SYMPTOMS?
2.5. MEDICAL ASSESSMENT OF THE OBESE PATIENT AND THE TOFI PATIENT
3. THE ROLE OF INSULIN IN HUMAN DISEASE
3.1. WHAT IS INSULIN RESISTANCE AND HOW CAN IT BE MEASURED?
3.2. THE ROLE OF BODY FAT IN THE DEVELOPMENT OF METABOLIC SYNDROME
4. PILLS TO TREAT OBESITY?
4.1. MYTHS, LEGENDS, AND SCIENTIFIC EVIDENCE
5. BARIATRIC SURGERY: TECHNIQUES, METABOLIC REPERCUSSIONS, AND COMPLICATIONS
5.1. SELECTION CRITERIA FOR BARIATRIC SURGERY CANDIDATES
5.2. RESTRICTIVE, MALABSORPTIVE, AND MIXED TECHNIQUES ? WHICH IS BEST?
5.3. LESS INVASIVE INTERVENTIONAL BARIATRIC TECHNIQUES
5.4. WHICH TECHNIQUE IS MOST SUITABLE FOR MY PATIENT? WHAT SHOULD A NUTRITIONIST KNOW ABOUT THEIR BARIATRIC PATIENT?
5.5. METABOLIC REPERCUSSIONS OF BARIATRIC SURGERY
5.6. METABOLIC REPERCUSSIONS OF RESTRICTIVE TECHNIQUES
5.7. METABOLIC REPERCUSSIONS OF MIXED TECHNIQUES
5.8. POST-BARIATRIC SURGERY NUTRITIONAL AND DIETARY RECOMMENDATIONS
5.9. COMPLICATIONS OF BARIATRIC SURGERY
5.10. GENERIC COMPLICATIONS OF SURGERY IN MORBIDLY OBESE PATIENTS
5.11. SPECIFIC COMPLICATIONS OF BARIATRIC SURGERY
5.12. MEDICAL COMPLICATIONS SECONDARY TO BARIATRIC SURGERY
6. DOES SURGERY CURE DIABETES?
Class 5
Endocrinology, Neuropsychology, and Obesity
1. PHYSIOLOGY AND WEIGHT REGULATION
2. CENTRAL NERVOUS SYSTEM
3. LIVER
4. SKELETAL MUSCLE AS AN ADAPTIVE REGULATOR
5. RENIN-ANGIOTENSIN-ALDOSTERONE SYSTEM
6. HEPATOKINES AND OBESITY
7. CYTOKINOME AND OBESITY
8. HYPOTHALAMIC-PITUITARY-ADRENAL (HPA) AXIS
9. HYPOTHALAMIC-PITUITARY-THYROID (HPT) AXIS
10. ENTERO-INSULAR AXIS
11. LEPTIN-HYPOTHALAMUS AXIS
12. GHRELIN-HYPOTHALAMUS AXIS
13. HYPOTHALAMIC-PITUITARY-GONADAL (HPG) AXIS
14. INCRETIN SYSTEM (GLP-1 AND GIP)
15. NEUROENDOCRINOLOGY AND OBESITY
16. NEUROPEPTIDES
17. MEDICATIONS AND OBESITY
18. ADRENERGIC AND NORADRENERGIC STIMULANTS
19. SEROTONERGIC DRUGS
20. MIXED ANOREXIGENICS
21. REWARD MODULATORS
22. ABSORPTION INHIBITORS
23. THERMOGENICS
24. GLP-1 AGONISTS: A NEW PARADIGM?
25. UNLEARNING THE CONCEPT OF HUNGER
26. NEUROANATOMY OF INTAKE
27. SENSORY
28. REWARD
29. MEMORIES
30. EXECUTIVE FUNCTION
31. COGNITIVE
32. CONDITIONING OF PHYSIOLOGICAL PROCESSES
33. PROCEDURAL
34. HOMEOSTASIS
35. AFFECTIVE SYSTEMS
36. IMPULSIVITY
37. COMPULSION
38. CRAVING
39. NOT EMOTIONAL HUNGER, BUT CONDITIONING
40. PERSONALITY TRAITS AND EATING BEHAVIOR
Class 5
Endocrinology, Neuropsychology, and Obesity
|
SUN. 17 MAY 2020 4:00 PM to 8:00 PM
|
|
Alfonso Bordallo
|
1. PHYSIOLOGY AND WEIGHT REGULATION
2. CENTRAL NERVOUS SYSTEM
3. LIVER
4. SKELETAL MUSCLE AS AN ADAPTIVE REGULATOR
5. RENIN-ANGIOTENSIN-ALDOSTERONE SYSTEM
6. HEPATOKINES AND OBESITY
7. CYTOKINOME AND OBESITY
8. HYPOTHALAMIC-PITUITARY-ADRENAL (HPA) AXIS
9. HYPOTHALAMIC-PITUITARY-THYROID (HPT) AXIS
10. ENTERO-INSULAR AXIS
11. LEPTIN-HYPOTHALAMUS AXIS
12. GHRELIN-HYPOTHALAMUS AXIS
13. HYPOTHALAMIC-PITUITARY-GONADAL (HPG) AXIS
14. INCRETIN SYSTEM (GLP-1 AND GIP)
15. NEUROENDOCRINOLOGY AND OBESITY
16. NEUROPEPTIDES
17. MEDICATIONS AND OBESITY
18. ADRENERGIC AND NORADRENERGIC STIMULANTS
19. SEROTONERGIC DRUGS
20. MIXED ANOREXIGENICS
21. REWARD MODULATORS
22. ABSORPTION INHIBITORS
23. THERMOGENICS
24. GLP-1 AGONISTS: A NEW PARADIGM?
25. UNLEARNING THE CONCEPT OF HUNGER
26. NEUROANATOMY OF INTAKE
27. SENSORY
28. REWARD
29. MEMORIES
30. EXECUTIVE FUNCTION
31. COGNITIVE
32. CONDITIONING OF PHYSIOLOGICAL PROCESSES
33. PROCEDURAL
34. HOMEOSTASIS
35. AFFECTIVE SYSTEMS
36. IMPULSIVITY
37. COMPULSION
38. CRAVING
39. NOT EMOTIONAL HUNGER, BUT CONDITIONING
40. PERSONALITY TRAITS AND EATING BEHAVIOR
Class 6
Bioimpedance in Overweight and Obesity: Theoretical Foundations
1. BIOCHEMISTRY
2. LIPID PROFILE
3. GLYCEMIA AND INSULIN RESISTANCE
4. LIVER FUNCTION
5. KIDNEY FUNCTION AND INFLAMMATION
6. MICRONUTRIENTS AND HORMONES
7. LEPTIN
8. CLINICAL
9. MEDICAL HISTORY AND COMORBIDITIES
10. PHYSICAL EXAMINATION
11. PSYCHOSOCIAL ASPECTS
12. ASSESSMENT OF INTAKE AND EATING HABITS
13. PHYSICAL ACTIVITY AND PSYCHOSOCIAL
14. PHYSICAL ACTIVITY QUESTIONNAIRES
15. EATING BEHAVIOR ASSESSMENT
16. BEHAVIORAL INTERVENTION
17. SOCIAL ENVIRONMENT AND SUPPORT
18. PHYSICAL PRINCIPLES OF BIOIMPEDANCE
19. RESISTANCE, REACTANCE, AND IMPEDANCE
20. TYPES OF BIOIMPEDANCE
21. DIFFERENTIATION BETWEEN BIVA AND PHASE ANGLE
22. FACTORS INFLUENCING BIA MEASUREMENT
23. BIOELECTRICAL IMPEDANCE MEASUREMENT PROTOCOL
24. CLINICAL APPLICATIONS OF BIOIMPEDANCE
Class 6
Bioimpedance in Overweight and Obesity: Theoretical Foundations
|
SUN. 22 FEB 2020 4:00 PM to 8:00 PM
|
|
Carmen Lucas Abellán
|
1. BIOCHEMISTRY
2. LIPID PROFILE
3. GLYCEMIA AND INSULIN RESISTANCE
4. LIVER FUNCTION
5. KIDNEY FUNCTION AND INFLAMMATION
6. MICRONUTRIENTS AND HORMONES
7. LEPTIN
8. CLINICAL
9. MEDICAL HISTORY AND COMORBIDITIES
10. PHYSICAL EXAMINATION
11. PSYCHOSOCIAL ASPECTS
12. ASSESSMENT OF INTAKE AND EATING HABITS
13. PHYSICAL ACTIVITY AND PSYCHOSOCIAL
14. PHYSICAL ACTIVITY QUESTIONNAIRES
15. EATING BEHAVIOR ASSESSMENT
16. BEHAVIORAL INTERVENTION
17. SOCIAL ENVIRONMENT AND SUPPORT
18. PHYSICAL PRINCIPLES OF BIOIMPEDANCE
19. RESISTANCE, REACTANCE, AND IMPEDANCE
20. TYPES OF BIOIMPEDANCE
21. DIFFERENTIATION BETWEEN BIVA AND PHASE ANGLE
22. FACTORS INFLUENCING BIA MEASUREMENT
23. BIOELECTRICAL IMPEDANCE MEASUREMENT PROTOCOL
24. CLINICAL APPLICATIONS OF BIOIMPEDANCE
Class 7
Bioimpedance in Overweight and Obesity: Practical Cases
1. INTRODUCTION
2. PHYSIOLOGICAL AND TECHNICAL FOUNDATIONS OF BIA IN OBESITY
3. CLINICAL APPLICATIONS OF PHA AND VECTOR ANALYSIS IN OBESITY
4. DETECTION OF CLINICAL RISK PROFILES
5. MONITORING THE RESPONSE TO NUTRITIONAL AND PHYSICAL INTERVENTION
6. SUPPORT FOR THE DIAGNOSIS OF SARCOPENIC OBESITY
7. ASSESSMENT WITHOUT THE NEED FOR PREDICTIVE FORMULAS OR BODY WEIGHT
8. USE AS A TOOL FOR CLINICAL STRATIFICATION AND FOLLOW-UP
9. FUNCTIONAL IMPROVEMENTS WITHOUT WEIGHT CHANGES
10. INTERPRETATION OF PHA AS A CRITERION FOR POSITIVE PROGRESSION
11. PRACTICAL APPLICATIONS IN THE CLINICAL AND SPORTS FIELDS
12. BIOIMPEDANCE AND PHYSICAL EXERCISE IN SUBJECTS WITH OBESITY
13. THE ROLE OF PHA AS AN INFLAMMATION BIOMARKER
14. IDENTIFICATION OF SARCOPENIC OBESITY THROUGH BIVA
Class 7
Bioimpedance in Overweight and Obesity: Practical Cases
|
SUN. 8 MAR 2020 4:00 PM to 8:00 PM
|
|
Pablo Barcina
|
1. INTRODUCTION
2. PHYSIOLOGICAL AND TECHNICAL FOUNDATIONS OF BIA IN OBESITY
3. CLINICAL APPLICATIONS OF PHA AND VECTOR ANALYSIS IN OBESITY
4. DETECTION OF CLINICAL RISK PROFILES
5. MONITORING THE RESPONSE TO NUTRITIONAL AND PHYSICAL INTERVENTION
6. SUPPORT FOR THE DIAGNOSIS OF SARCOPENIC OBESITY
7. ASSESSMENT WITHOUT THE NEED FOR PREDICTIVE FORMULAS OR BODY WEIGHT
8. USE AS A TOOL FOR CLINICAL STRATIFICATION AND FOLLOW-UP
9. FUNCTIONAL IMPROVEMENTS WITHOUT WEIGHT CHANGES
10. INTERPRETATION OF PHA AS A CRITERION FOR POSITIVE PROGRESSION
11. PRACTICAL APPLICATIONS IN THE CLINICAL AND SPORTS FIELDS
12. BIOIMPEDANCE AND PHYSICAL EXERCISE IN SUBJECTS WITH OBESITY
13. THE ROLE OF PHA AS AN INFLAMMATION BIOMARKER
14. IDENTIFICATION OF SARCOPENIC OBESITY THROUGH BIVA
Master's Final Project
MASTER IN NUTRITION AND INTEGRATED CLINICAL MANAGEMENT OF OBESITY (10 ECTS)
MASTER IN NUTRITION AND INTEGRATED CLINICAL MANAGEMENT OF OBESITY (10 ECTS)
Master's Final Project
|
SEPTEMBER - DECEMBER 2026
|
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 €.
Class 1 Search in PUBMED
|
Alfonso Bordallo
|
· 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
|
Alfonso Bordallo
|
· 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
|
Alfonso Bordallo
|
· 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 Nutrition and Integrated Clinical Management of Obesity
Specialist Diploma in Nutrition and Obesity
|
25 ECTS
|
Specialist Diploma in Integral Clinical Approach to Obesity
|
25 ECTS
|
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
|
10 ECTS
SEPTEMBER - DECEMBER 2026
|
Access to the Master's degree is through the final module (Master's Final Project 10 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 (€).
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 y Manejo Clínico Integral de la Obesidad
Specialist Diploma in Nutrition and Obesity
|
25 ECTS
|
Specialist Diploma in Integral Clinical Approach to Obesity
|
25 ECTS
|
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
|
10 ECTS
|
|
SEPTEMBER - DECEMBER 2026
|
Access to the Master's degree is through the final module (Master's Final Project 10 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 (€).
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 understand obesity from the study of psychosocial and public health determinants, neuropsychological, endocrine and metabolic alterations, aspects of clinical psychology, management of nutritional strategies, etc.
- To introduce the student to the neuroscience of eating behavior.
- To understand basic aspects of psychology of eating behavior.
- To understand the relationship between nutrition and psychology.
- To understand aspects of clinical nutrition and obesity.
- To acquire an integrated, multidisciplinary, and global vision of obesity and prepare the student to work as a team.
- To apply strategies in consultation for different phenotypes of obesity.
- To understand aspects of clinical nutrition and obesity.
- To acquire an integrated, multidisciplinary, and global view of obesity and prepare the student to work in a team.
- To apply strategies in the consultation for different phenotypes of obesity and eating behaviors that result in hyperphagia.
- To know and know how to apply different dietary treatments and different preferences.
- Understand determinants of patient adherence to treatment and long-term healthy lifestyle.
- Understand the psychological aspects of hunger, eating behavior and satiety.
- Study the socio-structural and public health aspects of overweight and obesity in both adult and pediatric populations.
- To acquire knowledge in physical activity, sport and body composition.
- To know the most relevant epidemiological studies, and successful community programs, and others that are popular, but have not worked.
- To study medical and surgical procedures, their benefits and limitations.
- To understand particularities of eating behavior and overweight in women.
Access requirements
- Graduates with a University Degree, or of the former University Degrees or University Diplomas in the following health degrees: Human Nutrition and Dietetics, Psychology, Medicine, Nursing, Pharmacy.
- Graduates in physical activity and sports sciences.
Higher Technicians in Dietetics (TSD) can study the 2 experts obtaining the following diplomas with ECTS credits:
- Higher University Course in Nutrition and Obesity (25 ECTS).
- Higher University Course in Comprehensive Clinical Approach to Obesity (25 ECTS)
- Graduates in physical activity and sports sciences.
Higher Technicians in Dietetics (TSD) can study the 2 experts obtaining the following diplomas with ECTS credits:
- Higher University Course in Nutrition and Obesity (25 ECTS).
- Higher University Course in Comprehensive Clinical Approach to Obesity (25 ECTS)
Online Format
This program is offered in an asynchronous online format, which means that classes do not have a fixed schedule.
However, the methodology of ICNS's asynchronous online programs is designed to be followed in a structured and continuous manner.
One class is released every two weeks, and there are deadlines for completing the assessments, requiring students to study consistently over time.
Students have full access to the virtual classroom at all times, where they can also contact professors directly.
ICNS's asynchronous online training is therefore delivered in a continuous format, which - based on our experience - leads to better learning outcomes and overall engagement compared to other approaches.
- The asynchronous online program follows a continuous learning methodology.
- All training is carried out through the virtual classroom, combining video lectures with reading the coursebook.
- Each class lasts 3-4 hours, and a new topic with its corresponding classes is released every two weeks.
- Each class includes a multiple-choice test, which must generally be completed within 30 days of the release of that topic.
- Students can ask the professors any questions through the virtual platform. A dedicated discussion thread is opened for each class topic.
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
I found it very comprehensive and learned a great deal from it. In addition, the information provided in each class is very up to date, which is greatly appreciated after leaving university and seeing that many facts are outdated.
I am delighted with everything I have learned thanks to the great professionals who are part of the ICNS team, and I am eager to take more courses with them.
I am delighted with everything I have learned thanks to the great professionals who are part of the ICNS team, and I am eager to take more courses with them.
María de los Ángeles González Hormigo, Dietitian-Nutritionist specialized in the science and technology of oils and fermented beverages
Very satisfied with the content and the online classes. The instructors are very approachable and make the classes very interesting.
Elena Martínez Gómez, Degree in Human Nutrition and Dietetics
I found it very complete, the best training I have taken so far, with updated information based on empirical data. Also, at all times the instructors answer questions and there is a lot of interaction in the forum. It has made me see perspectives on obesity that I neither understood nor imagined, information you can’t find anywhere else, very well compiled and explained.
Yaiza Padrón Antón, Psychologist
This is the third course I have taken at ICNS, and overall, studying here has given me a new way of seeing nutrition and education. I have not only learned (a lot) about obesity, but more importantly, I have learned to be more critical, to take nothing for granted, to put myself in the patient’s shoes, to question what I’m told, and to know that real learning happens in debate, not just listening. ICNS teaches you things, but it also motivates you, makes you a nonconformist, and makes you love your profession even more. I have never learned so much or enjoyed learning so much as in the courses I’ve taken here. A thousand thanks to the entire team.
Tania Clemente Muñoz, Dietitian
This has been my first course at ICNS and I am pleasantly surprised by the quality of the instructors and the content provided. I am very grateful for the synthesis of current issues and reality, for truly fostering critical thinking, inviting us to reflect and rethink everything we came with from university. I loved being able to take this course online; the classes were very enjoyable, and we could interact, ask questions, and debate comfortably. Thanks to everyone.
Maite Cherino, Physiotherapist and Trainer
A very comprehensive training, with instructors whose knowledge we wish we could keep for ourselves. In addition, you don’t just learn about nutrition, but also about life. The best investment in education so far. I would take all the courses without thinking twice. Thank you very much for creating this institute.
Carolina Mosquera, Dietitian. Degree in Speech Therapy
I found it super interesting and highly recommended for reinforcing and acquiring new knowledge about weight loss in people with obesity. I highlight the tools and information given, being able to apply them in and outside the clinic. Up-to-date instructors who express themselves perfectly.
Daniel Bermúdez Abella, Dietitian and Graduate in Physical Activity and Sports Sciences
The opinions I can give are quite positive. The classes, even though they were online and at a distance, felt as close and engaging as in-person classes.
The explanations and different perspectives made me see other options, giving me a broader vision of different situations.
The explanations and different perspectives made me see other options, giving me a broader vision of different situations.
Lara Velasco Muela, Dietitian
The course has been interesting and all the material is useful to put into practice in your daily work at the clinic.
Sonia López Martín, Graduate in Human Nutrition and Dietetics
I was pleasantly surprised by the course; there are many myths surrounding obesity and many factors that can influence it. Being able to address all these topics in a practical and dynamic course is undoubtedly a success.
Patricia Sánchez Cazorla, Dietitian
I think the course is very good, both in content and in the quality of the instructors, who are up-to-date and empathetic with the students.
Thank you for this great training.
Thank you for this great training.
Patricia Herrera Valero, Degree in Human Nutrition and Dietetics
The course has been a real discovery of truths and myths about the world of Nutrition. It has given me a lot to have a realistic view and to develop a critical attitude towards the food environment.
What I liked most is the scientific basis of all the modules and, although the content is complex, the ability to rewatch and review the videos made everything much easier to understand, along with the course book.
It met all my expectations and is well worth taking. I would consider doing more related courses.
Thank you very much for the quality and seriousness of the training.
What I liked most is the scientific basis of all the modules and, although the content is complex, the ability to rewatch and review the videos made everything much easier to understand, along with the course book.
It met all my expectations and is well worth taking. I would consider doing more related courses.
Thank you very much for the quality and seriousness of the training.
Antonia Hervás, Degree in Biology
Very good training and excellence in the instructors. 100 x 100 recommended. Perfect methodology and a different perspective from what I had studied until now.
Regards.
Regards.
Francisco Jesús Villareal Chamorro
As always, very happy both with the material taught and with the instructors.
We will see each other again in another course.
We will see each other again in another course.
Pedro Ferrer Navarro, Dietitian
I loved the course! Excellent information! Excellent instructors!
Katy Arenas, Nutritionist
To anyone working in healthcare with people, 100% recommended.
Eneritz Pérez Lejarza, Dietitian-Nutritionist
The truth is I am quite satisfied with the course. I have only praise for everyone, professors and Mireia.
The format seemed very practical and convenient. It’s a luxury to be able to do it from home.
Another very important point is being able to watch the class in the following days and as many times as you want. This gives you time to make the most of the seminars.
No doubt I will stay in touch with you and I’m sure we’ll meet again in another course soon.
In short, a 10 for everyone who participated in this course.
Greetings and thank you very much.
Manuel
The format seemed very practical and convenient. It’s a luxury to be able to do it from home.
Another very important point is being able to watch the class in the following days and as many times as you want. This gives you time to make the most of the seminars.
No doubt I will stay in touch with you and I’m sure we’ll meet again in another course soon.
In short, a 10 for everyone who participated in this course.
Greetings and thank you very much.
Manuel
Manuel Jesús Alcázar
I found it to be a very complete course, with many resources and very professional instructors. Above all, they answer all questions and always go beyond what is required. A great choice!
Patricia Salinas, Administrative and Dietitian
Very interesting and educational course. The professors interact with students during the classes, which makes it engaging and helps resolve doubts. Very valuable for applying in consultations.
Javier Pombo Valiño, Dietitian
The course is very complete and excellently organized. I learned a lot and loved it. It is very enriching. The professors are very attentive.
Silvina Dück, Degree in Nutrition
I am very happy with the level of the classes, the updated syllabus, and the quality of the teaching staff. In addition, the support system is excellent! I would recommend it with my eyes closed.
Sonia
Excellent and breaks the paradigms that, to lose weight, you only have to focus on calorie restriction; it also proposes interesting strategies to make the process easier and more pleasant for patients/people.
It is also worth highlighting the quality of the professionals who teach the course.
It is also worth highlighting the quality of the professionals who teach the course.
Carlos Jiménez Espinoza, Degree in Nutrition
I loved the course! I learned a lot! Excellent instructors!
Katia Minerva Arenas Oceguera, Degree in Nutrition
The teachers are outstanding! Very happy with the quality of the content and the way it is delivered in class. Thank you.
Isabel Ballesta
Very interesting and it opens the field. When we leave university it seems like we know everything, but we actually have a long way to go. Totally advisable to complement and broaden training, as well as to provide other views in the light of science.
Diego Noguera López, Degree in Human Nutrition and Dietetics
Congratulations ICNS team! This has truly been an innovative course, with the most up-to-date materials. Thank you for opening our eyes, breaking dogmas, and expanding our field of knowledge; honestly, in no other course I have taken so far have I covered as much information as you have offered (traditional education should rethink a renewal).
You have gone beyond the screen with your passion and dedication, you are outstanding professionals. Your closeness is greatly appreciated, not only during class time but also backstage: coordination (thank you Mireia!) and forums (answering questions, offering extra information)... and together with all the classmates, ICNS really feels like a big family :)
It’s amazing to have discovered you, I will definitely take more courses with you! Greetings to the whole team: you’re awesome!!
Hugs! Asun
You have gone beyond the screen with your passion and dedication, you are outstanding professionals. Your closeness is greatly appreciated, not only during class time but also backstage: coordination (thank you Mireia!) and forums (answering questions, offering extra information)... and together with all the classmates, ICNS really feels like a big family :)
It’s amazing to have discovered you, I will definitely take more courses with you! Greetings to the whole team: you’re awesome!!
Hugs! Asun
Maria Asunción Castillo Casasampera
Currently, the areas of nutrition and health are overloaded with information, much of which is pure quackery, even the ones coming from official sources. Separating the wheat from the chaff is a difficult task and that’s why I congratulate you—ICNS is without a doubt one of the best investments in terms of the quality of its teachings. Thank you very much.
Alberto Carrión Gomez
Overall, I liked it quite a lot. I learned many new things and it helped me improve the way I treat my patients as a professional.
Vanesa Pino Mangas
I can only say fantastic, it is very interesting to hear all the different points of view presented. I could write a thousand positive messages here:
- The class dynamics are great and there is a lot of participation. All doubts that arise are addressed, even with debates, which helps us be critical of the information and learn more.
- The question thread in the forum is very useful because it allows all students and professors, even from other courses, to participate and learn from each other. You can learn a lot there about very specific topics, share experiences, articles, ideas, etc.
- All the professors are hard-working, speak from experience, and all the syllabus content is focused on what happens in the field. They don’t teach empty theory; everything is approached from a practical point of view.
Those are, I think, the most important points. If it means anything, after doing this course, the only thing I can think is that, little by little, I want to take them all!!
- The class dynamics are great and there is a lot of participation. All doubts that arise are addressed, even with debates, which helps us be critical of the information and learn more.
- The question thread in the forum is very useful because it allows all students and professors, even from other courses, to participate and learn from each other. You can learn a lot there about very specific topics, share experiences, articles, ideas, etc.
- All the professors are hard-working, speak from experience, and all the syllabus content is focused on what happens in the field. They don’t teach empty theory; everything is approached from a practical point of view.
Those are, I think, the most important points. If it means anything, after doing this course, the only thing I can think is that, little by little, I want to take them all!!
Guillermo García Moreno
Assessment criteria
The student must comply with the academic regulations of each program, tests and indications of the professors, etc.
In case of not taking an exam, it will count as 0. The average grade must be at least a 5 to pass.
- Specialist Diploma in Nutrition and Obesity: accounting for 25 ECTS on the final grade.
Multiple-choice exams for each module and practical work.
-Maximum number of failures: 1 - Specialist Diploma in Integral Clinical Approach to Obesity: accounting for 25 ECTS on the final grade.
Multiple-choice exams for each module.
-Maximum number of failed exams: 1 - Master's Final Project: accounting for 10 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.
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
- 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
- Nutrition And Applied Diet Therapy - 60 ECTS
SPAIN
Calle Madrid, 18
Las Rozas de Madrid 28231, Madrid
[email protected]
91 853 25 99 / 699 52 61 33
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