HEPL

Theoretical and practical control of the courses of adults nutrition and dietetics of year 1. Physiology, biochemistry and culinary technology course of year 1.

To explain and justify the development of a diet adapted to the healthy or sick adult, on the basis of optimal nutritional needs, the health condition and socio cultural and economic realities.

To fix priorities in nutritional measurements to be applied. To raise the motivation of the patient and to write principles of medical sanitary education .

Nutrition of the healthy adult, the pregnant woman, the breast feeding woman, the old person: actualisation, deepening. The food anamnesis (theoretical aspect).

Dietetic regulation (theoretical aspect).

The dietetics of the ponderal overloads and obesities. Nutritional problems of the food behavioral disorders.

Dietetic treatments in case of sweetened diabetes of type 1 and type 2, including the glycemic index notions..

Dietetics in cardiology.

Dietetics in gastro-enterology.

Dietetics in pneumology.

Nutritional problems related to the disease of Ahlzeimer.

MARTIN A. coordinateur, Apports Nutritionnels conseillés pour la population française, Ed. Tech & Doc, Paris, 2001

BIESALSKI H. GRIMM K.P., Atlas de poche de Nutrition, Ed. Maloine, 1999.

Association Belge du Diabète, Consensus à l’usage des Diététiciens, 2001.

CREFF A-F., Manuel de Diététique en pratique médicale courante, Ed. Masson, 2000.

CRAHAY M., GOFFINET CH., Regard croisés sur l’anorexie, Les éditions de l’université de Liège, 2001.

BASDEVANT A., LAVILLE M. LEREBOURS E., Traité de Nutrition Clinique de l’Adulte, Ed. Flammarion Médecine Sciences, 2001

Manuel de Nutrition Clinique, Ordre Professionnel des diététistes du Québec, Tome 1 et 2, 2000