HEPL

Theoretical and practical control of nutrition courses ( adult and children) of year 1. physiology, biochemistry and culinary technology course of 1st year.

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.

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.

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

exercises and case discussion