2nd Bachelor in Dietetics
Nutrition and dietetics : applied dietetic
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ECTS Credits | 7 |
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Number of Hours (h/year) | 60 |
Teaching staff | DE COCK, Caroline de HAAS, Anne LABEYE, Nicole |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0003/2 |
Prerequisite | Theoretical and practical control of nutrition courses ( adult and children) of year 1. physiology, biochemistry and culinary technology course of 1st year. |
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Aims and Objectives | Both for the healthy and the sick subject : to carry out a food balance; to propose an nutrition in accordance with the medical prescription, the tastes of the patient, their socio-professional and cultural environment. To fix the prioprities in nutritional measurements to be adopted. |
Description | Weights and measures, nutritional labelling. The food anamnesis. Balanced food of the healthy adult ( including old people and pregnant woman). Enteral nutrition, liquid, by feeding tube. Slimming hyperproteined diets. Hypocholesterolemiant sodium deprived diet. Cardiac insufficient diet. Food of the patient presenting of diabetes of type 1 and 2 Food in case of renal insufficiency, hypoproteined diets. Acidifying, alkalizing, vegetarian food. Food in case of digestive pathologies. “Clean”, “sterile” food. Food of the infant and the small children Calculation of a simple diet without calculator nor table. |
Bibliography | Table de composition des aliments, Institut Paul Lambin, Bruxelles, 2004 CREFF A-F., Manuel de Diététique en pratique médicale courante, Ed. Masson, 2000. BIESALSKI H., GRIMM P., Atlas de poche de Nutrition. Ed. Maloine, 1999. MARTIN A. coordinateur, Apports Nutritionnels conseillés pour la population française, Ed.Tech & Doc, Paris, 2001 |
Teaching and Learning Methods | Tutorials exercises and case discussion |
Assessment Methods | Written examinations Continuous assessment |
Notes | In part |
Language | French |
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