< Back

2nd Bachelor in Dietetics

 ECTS CreditsNumber of Hours (h/year)
230
455
340
115
245
215
760
230
250
115
115
330
660
230
675
230
360
230
360
335
345

Microbiologie, parasitologie

ECTS Credits3
Number of Hours (h/year)30
Teaching staffJOB, Pierre
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0015/2
Prerequisite

Theoretical Cours of first year (biology and microbiology

Aims and Objectives

Familiarizing students to the importance of bacteria, particularly in nutrition and pathology.

Description

Notions of bacteriology :

  • cytology of procaryotics cells ;
  • sporulation ;
  • nutrition ;
  • metabolisms, including fermentations ;
  • reproduction and growth ;
  • classification (notions) ;
  • bacterials diseases ;
  • toxins ;
  • bacteria in our food ;
  • bacteria and antibiotics ;
  • utilization of bacteria.

Notions of mycology : importance of molds and yeasts in pathology and feeding

Bibliography

BOURGEOIS C-M., MESCLE J-F., ZUCCA J.

« Microbiologie alimentaire »

              Tec & Doc (Apria) 1988

 

GARNIER-DELAMARE

« Dictionnaire des termes de médecine »

              Maloine, 1998

Teaching and Learning MethodsLectures
Assessment MethodsWritten examinations
NotesYes
LanguageFrench

Laboratoire de microbiologie

ECTS Credits1
Number of Hours (h/year)15
Teaching staffJOB, Pierre
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0016/2
Prerequisite

Theoretical cours of second year

Aims and Objectives

Importance of bacteria in our food and our environment

Description

Bacteria in our environment. Bacteria in our food.

Isolation, cultivation and counting.

Microscopy.

Bibliography
Teaching and Learning MethodsTutorials
Laboratory work

none

Assessment MethodsContinuous assessment
NotesIn part
LanguageFrench

Législation des denrées alimentaires

ECTS Credits1
Number of Hours (h/year)15
Teaching staffCLAESSENS, Véronique
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0036/2
Prerequisite

None.

Aims and Objectives

To sensibilize the student to the implementation of food law which purports to protect and inform the consumers.

To enable the student to apply and use such theoritical knowledge in the professional life.

Description

The lecture particularly consists in learning the legal bases of the producer's liability, of nutritional labelling, of the use of nutritional and health claims in connection with food.

The sources are constituted by the European community regulations and directives but also by Belgian law.

Bibliography
Teaching and Learning MethodsLectures
Assessment MethodsWritten examinations
Oral examinations
NotesIn part
LanguageFrench

Droit et législation sociale

ECTS Credits1
Number of Hours (h/year)15
Teaching staffCLAESSENS, Véronique
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0037/2
Prerequisite

None.

Aims and Objectives

To undrestand the legal bases for the application of the social security benefits and underlying the labour contract under Belgian law.

To learn how to implement such theoritical concepts in the professional life.

Description

Social security of the worker.

Social security of the independent.

Labour contract. Act of July 3, 1978.

Bibliography
Teaching and Learning MethodsLectures
Assessment MethodsWritten examinations
NotesIn part
LanguageFrench

Computer science ( theory and practice )

ECTS Credits2
Number of Hours (h/year)30
Teaching staffCARLIER, François
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0024/2
Prerequisite

Dietetics course

Aims and Objectives

To draft a report, to group together, to sort out data and to put them into graphs, to consult Internet these are henceforth a part of the daily work of the student.

The word processors, the spreadsheets… became indispensable tools the students must be able to master. At the same time, Internet became an inexhaustible source of information where it can be very difficult to navigate without getting lost.

Description

Office tools : OpenOffice.org 3.1 :

✘    Word processor : OpenOffice Writer :

✘    Spreadsheet : OpenOffice Calc

Dietetics applications : anamnesis

✔   Formula (relatives and absolutes adress) and functions (statistics)

✔   Charts

✘    Software of PAO : OpenOffice Impress

Dietetics software

Internet and WEB 2.0 tools

Bibliography

1. VonHoegen H. et Kamenz A. Le grand livre d'Excel 97, Edt. Micro Application

2. Mincke M. Excel, un outil pour les cours de sciences, Edt. Ressources

3. Werverka P. Word 2003 pour les nuls, Edt. First Interactive, Paris 2004

4. Banfield C. et Walkenbach J. Excel 2003 pour les nuls, Edt. First Interactive, Paris 2004

Teaching and Learning MethodsTutorials
Assessment MethodsOral examinations
Projects or practical work
Continuous assessment
NotesIn part
LanguageFrench

Adult’s general digestive physiopathology

ECTS Credits6
Number of Hours (h/year)75
Teaching staffHERION, Dominique
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0029/2
Prerequisite

Knowledge of physiology anantomy, chemistry, biochemistry, biology, the program of 1st and beginning of 2nd year.

Aims and Objectives

To know and understand the most frequent pathologies in order to grasp the interest of a diet and to establish a diet with full knowledge.

To develop a scientific step, reasoning on the basis of anatomical and physiological knowledge.

Description

General notions

Water balance and oedema

Cardiovascular pathologies

Pulmonary pathologies

Pathologies of the nervous system

Digestive Pathologies

Physiology of the pregnancy

Bibliography

HARRISSON, Principes de médecine interne., Ed. Flammarion médecine-Sciences, Paris, 2000

CECIL , Traité de médecine interne, Ed. Flammarion médecine-sciences, Paris, 2000.

Teaching and Learning MethodsLectures
Assessment MethodsWritten examinations
Oral examinations
NotesYes
LanguageFrench

General and digestive paediatric physiopathology

ECTS Credits2
Number of Hours (h/year)30
Teaching staffDe HALLEUX, Virginie
Pieltain, Catherine
Viellevoye, Renaud
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0030/2
Prerequisite

Knowledge of anatomy and physiology. Groundings of nutrition.

Aims and Objectives

Know and understand physiopathology of many general and digestive paediatrics pathology. Study thoroughly dietetics therapy.

Description

Preterm and low Birthweight Nutrition

Gastro oesophageal reflux

Gastroenteritis

Cystic Fibrosis

Disorders of aminoacid metabolism

Disorders of carbohydrate metabolism

Food allergy and intolerance

Rickets.

Diabetes Mellitus

Obesity

Enteral feeding

Parenteral nutrition

Dental decay

Dietetics products.

Bibliography

NAVARRO J., Traité de Nutrition Pédiatrique, 1995.

NAVARRO J., SCHMITZ J., Gastro-entérologie pédiatrique, 2ème éd., 2000.

FERNANDES J., SAUDUBRAY J.M., Inborn Metabolic Diseases, 3ème éd., 2000.

SHAW V., LAWSON M., Clinical Paediatric Dietetics, 1994.

Teaching and Learning MethodsLectures
Assessment MethodsWritten examinations
NotesYes
LanguageFrench

Toxicology and pharmacodynamics (theory and practice)

ECTS Credits3
Number of Hours (h/year)45
Teaching staffDE COCK, Caroline
Yaras, Harun
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0031/2
Prerequisite

None

Aims and Objectives

To learn food toxicity and drugs and to become aware of the toxic or harmful role of some chemical substances.

Description

Authorized food additives

Food Toxicity

· Interaction between food and drugs

· Drug-pregnancy-breast feeding

Drug-addiction and drugs used

Notions of phytotherapy

Vitamins - minerals - trace elements

Artificial nutrition.

Bibliography

Répertoire commenté des médicaments.

Initiation à la connaissance des médicaments. Ed. Masson, 2008.

Atlas de poche de pharmacologie, Flammarion, 3ème édition.

Pharmacologie intégrée, Ed. De Boeck, 1999.

Teaching and Learning MethodsLectures
Assessment MethodsWritten examinations
NotesYes
LanguageFrench

Nutrition epidemiology and food traditions ( theory and practice )

ECTS Credits2
Number of Hours (h/year)15
Teaching staffLOHEST, Dominique
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0034/2
Prerequisite

None

Aims and Objectives

To teach students which food is a mixture of the history, sciences and pleasure. Thanks to the knowledge of various cultures, the student will be able to better understand the anamneses of foreign patients and to establish an adapted mode. The exotic food study will make enable the student to diversify the mode of some patients. Thanks to the study of agricultural problem, deficiency diseases of the disadvantaged areas, the student will be better prepared if they decide to live abroad.

Description

Symbolic system of food.

The development of taste in the child.

Food tradition study of various countries

Food and culture.

Concept of epidemiology.

Deficiency diseases.

Cooking of the monks and our food traditions.

To intervene in agriculture, role of the dietician.

Tasting of exotic products and recipes

Bibliography

FARB P. et ARMELAGOS G., Anthropologie des coutumes alimentaires, Denoël, 1985

BEAGLEMOLE R. , BONITA R., Eléments d’épidémiologie OMS, Genève, 1998.

Enquête de consommation alimentaire belge 2004

Teaching and Learning Methods

Lectures (70%) + presentation by the students (10%) + workshop (20%)

Assessment MethodsOral examinations
NotesNo
LanguageFrench

Clinical teaching, training courses, seminars

ECTS Credits2
Number of Hours (h/year)45
Teaching staffBIQUET, Sabine
Bourlet, Sophie
DE COCK, Caroline
de HAAS, Anne
GORGES, Cindy
KIRICZUK, Nathalie
LABEYE, Nicole
PAUQUET, Damien
VISINTIN, Annabella
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0040/2
Prerequisite

1st year’s control of hygiene rules in communities.

2nd year’s courses of collective catering.

Aims and Objectives

Training course of observation aiming at studying the general organization of community of a hospital type and to integrate in practice the theoretical notions relating to the production of the meals according to the diagram below:

Description

Store – stewardship.

Treatment of manufacture – Charts of composition and production.

Cold connection and hot connection.

Clearing the tables, washing up, waste cycle.

Office work.

Bibliography

References from "Restauration collective", "Technique culinaire", Technologie industrielle".

Teaching and Learning MethodsProject or fieldwork

Practical training course ( minimum 6 hours a day for one week). Seminars ( 15h )

Assessment MethodsPlacements

report

NotesYes
LanguageFrench

Technical English

ECTS Credits2
Number of Hours (h/year)30
Teaching staffLouwette, Amélie
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0042/2
Prerequisite

Preferably a sound knowledge of English

Aims and Objectives

The aim of this course is to teach students to read, understand, interpret and translate technical and scientific texts dealing with dietetics (intermediate level).

Another objective is to get the students to read scientific journals in English so that they can find other sources of information than those in their mother tongue.

Description

While reading, the students are progressively taught the differences in comparative stylistics so that they avoid translating too literally.

As to pronounciation, the teacher will make sure that all mistakes are corrected.

Bibliography

Technical and scientific texts related to dietetics

Specialized websites

GLADSTONE, Dictionnaire des sciences médicales et paramédicales

GARNIER-DELAMARE, Dictionnaire des termes techniques de médecine

www.granddictionnaire.com

www.wordreference.com

www.termiumplus.gc.ca

 

Teaching and Learning MethodsTutorials

Reading - Translation - Exercises

Assessment MethodsWritten and/or oral examination
Continuous assessment

Exam : 70%

Continuous assessment: 30%

NotesYes
LanguageFrench
English

Adults nutrition and dietetics (theory and practice)

ECTS Credits6
Number of Hours (h/year)60
Teaching staffSTEILS, Annette
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0001/2
Prerequisite

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

Aims and Objectives

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 .

Description

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.

Bibliography

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

Teaching and Learning MethodsLectures
Tutorials
Assessment MethodsWritten examinations
Continuous assessment
NotesYes
LanguageFrench

Nutrition and dietetics : applied dietetic

ECTS Credits7
Number of Hours (h/year)60
Teaching staffDE COCK, Caroline
de HAAS, Anne
LABEYE, Nicole
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-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.

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 MethodsTutorials

exercises and case discussion

Assessment MethodsWritten examinations
Continuous assessment
NotesIn part
LanguageFrench

Culinary technique (theory and practice)

ECTS Credits3
Number of Hours (h/year)60
Teaching staffLOHEST, Dominique
STEILS, Annette
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0005/2
Prerequisite

Command of traditional culinary techniques

Theoretical and practical command of courses of nutrition of year1 Command of the rules of hygiene

Aims and Objectives

To check the adequacy of the nutritional contributions of a recipe within the framework of the dietetic prescription of the patient or the community

To adapt and carry out culinary recipes or preparations in a presentable and hygienic way, for a particular situation or a pathology

To organize work in avoiding the wastes of time and wasting

To draw up the list of the orders for the preparation of a menu

Description

Study and practical production of balanced menus for infants, pregnant women, healthy adults, old people, for subjects with masticatory problems, patients suffering from obesity, d'hyperlipemia, cardiac ,hepatical ,renal insuficiency, renal lithiasis, diabetes, digestive diseases, vegetarians.

Bibliography

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

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

VAN DAMME - LOMBAERTS R., Tous à table, Guide pour enfants avec insuffisance rénale chronique, Ed. Universitaire Ziekenhuizen Leuven, 1995

L’encyclopédie des aliments, France Loisirs, Paris, 1996.

BECHER D., Tables de composition des aliments, Nubel 2000, Paul Lambin.

NEYRAT P., Les produits du marché, Ed. Larousse, Bordas, 1998.

Teaching and Learning MethodsTutorials
Assessment MethodsWritten examinations
NotesIn part
LanguageFrench

Technology and analysis of foodstuffs including analytical laboratory

ECTS Credits3
Number of Hours (h/year)60
Teaching staffCALBERSON, Pierre
Pincemail, Joël
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0006/2
Prerequisite

Theoretical and practical fundamental knowledge of inorganic chemistry (nomenclature, chemical equations, units of concentration, pH of the aqueous solutions, techniques of titration...) and of organic chemistry (knowledge of organic functions and their characterization;

Comprehension of the principal reactional mechanisms; techniques of decantation, filtration, extraction, split crystallization, distillation; rudiments of organic synthesis...)

Aims and Objectives

To study the general composition of current products of the daily food and to highlight the most frequent deteriorations and falsifications, the most current additives authorized by the legislation.

To study the various methods of analysis applied to the examination of the foodstuffs.

To explain and justify the various analyses carried out to seek the general composition, the most frequent deteriorations and possible falsifications of the basic food products of our nutrition and this, in connection with the practical analyses carried out at the analysis laboratory of the foodstuffs.

Description

Study of the constitution of the foodstuffs

· The glucid lipid and protid containing food,

· Drinks

· The stimulating food (cocoa, coffee...)

· Condiments and spices

Theoretical study of the various methods of analysis applied to the analysis of the foodstuffs.

 

 

 

 

 

Ø Mixture acid/base and redox

Ø Complexometric mixtures

Ø Argentimetry and iodometry

Ø Colorimetric mixture

Ø Extraction of the fat content

Ø Densimetry: scale of Westphal and pycnometre

Analyses to be carried out:

· Analysis of drinking water, fat content, milk, meats, bread and flours, fruit juices and lemonades, wine

Complementary research of additives

Bibliography

FOUASSIN A., NOIRFALISE A., Méthodes d’analyse des substances alimentaires, Université de Liège, Faculté de Médecine, Presses Universitaires, 1981(4ème édition)

LECOQ R., Manuel d’analyses alimentaires et d’expertises usuelles (Tomes I et II), Edition Douin (Deren et Cie), Paris VI°-1965.

TEMMERMAN G., Législation alimentaire, Inspection des denrées Alimentaires, La charte, Bruges.

MANGOLD H.K., Manuel de chromatographie

DELANOE D. , MAILLARD C., MAISONDIEU D.,Le vin : de l’analyse à l’élaboration, Technique et Documentation, Lavoisier, 1984.

Teaching and Learning MethodsLectures
Tutorials
Assessment MethodsWritten examinations
Oral examinations
Continuous assessment
NotesYes
LanguageFrench

Bromatology

ECTS Credits3
Number of Hours (h/year)40
Teaching staffPAUQUET, Damien
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0007/2
Prerequisite

Organic chemistry, Nutrition, culinary technology and hygiene course of year 1.

Aims and Objectives

To know all edible food and foodstuffs, to control technology (industrial and/or artisanal), to deduce and justify the possible adequacy of their consumption, the possible risks which are bound to it and this for any individual whatever their age, their ethnic origin, their health condition

Description

Proteins containing food.

Lipids containing food.

Glucid containing food.

Fruit and vegetables.

Drinks

Herbs, condiments and spices.

Mixed: mushrooms, algae, alicaments...

Bibliography

YEAGER S., Guide des alicaments, Ed. Marabout, 2000

CHEFTEL J-C., Introduction à la biochimie et à la technologie des aliments, Vol. 1 et 2, Ed. Technique et Documentation, 1976

TOUSSAINT - SAMAT, Histoire Naturelle & Morale de la nourriture, Ed.Bordas culture, 1987.

L’encyclopédie des aliments, France Loisirs, Paris, 1996.

BECHER D., Fruits et légumes exotiques, Comment ça se mange?, La Compagnie du Livre, 1994.

LERAUT P., Les champignons dans leur milieu, Ed. Bordas, 1993

LE BELLEC F. & RENARD V., Le grand Livre des fruits Tropicaux, .Ed. Orphie, 1999

BULTJER U., Le guide complet des Herbes et épices, Ed. Chantecler, 1998.

NEYRAT P., Les produits du marché, Ed. Larousse – Bordas, 1998.

COHEN J.M., LEROY P., Savoir manger, Ed. Flammarion, 2006.

Teaching and Learning MethodsLectures
Assessment MethodsWritten examinations
NotesYes
LanguageFrench

Industrial technology of the food

ECTS Credits3
Number of Hours (h/year)35
Teaching staffLABEYE, Nicole
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0008/2
Prerequisite

Notions of chemistry and microbiology..

Aims and Objectives

To acquire knowledge in the fields of technologies and techniques of preparation of food, as well as the impact of the treatments on the quality of the food products.

Description

Introduction

· Ranges of food product

· Smattering of food quality and organic characteristic

· Deterioration of the foodstuffs.

Treatments of the foodstuffs :

· Freezing, deshydration, canning...

· Influences of the technological treatments on the nutritional value of food.

· Applications of these treatments to the foodstuffs.

· Packing

Industry visits illustrating the lessons..

Bibliography

MAINCENT M., Technologie culinaire, BPI, Paris, 1995.

VIERLIRG E., Aliments et boissons, OBIN, Velizy, 1999

Teaching and Learning MethodsLectures
Project or fieldwork

Works presentation.

Report of an agroalimentary industry visits.

Assessment MethodsWritten and/or oral examination
Projects or practical work
NotesIn part
LanguageFrench

Technology of the collective restoration

ECTS Credits2
Number of Hours (h/year)30
Teaching staffBIQUET, Sabine
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0009/2
Prerequisite

Notions of hygiene.

Command of adult nutrition.

Command of food composition table.

Command of culinary terms

Aims and Objectives

To acquire knowledge in the field of the technologies and the hygiene of meals production in communities since the development of the menu until the consumption of the dishes.

Description

Community nutrition

· General problems related to the community

· The complete food in community: errors, rules of development of the menus and food plannings

· Summarizing exercises.

Problems of hygiene in community

· HACCP standards (Analysis of the critical point risks of control for their command)

Meals delivery

Various modes of distribution, food cooking and the consequences of these operations on the nutritional value of food.

Bibliography

MAINCENT M., Technologie culinaire, BPI, Paris, 1995.

QUITTET Catherine et NELIS Helen, HACCP pour PME et Artisans, Les presses agronomiques de Gembloux, 1999.

GUY Philippe, HACCP en restauration, BPI, Paris 1998.

BARATTO A., Production culinaire Nathan, Paris, 1998

AMBROISE M., Les ANC pour la population française, Tec & Doc, Paris 2001

Teaching and Learning MethodsLectures
Tutorials
Assessment MethodsWritten examinations
Continuous assessment
NotesYes
LanguageFrench

Special physiology of the digestive tract, practical course included

ECTS Credits2
Number of Hours (h/year)30
Teaching staffWANSON, Sonia
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0012/2
Prerequisite

Basic smattering of physiology, anatomy and biochemistry. Good knowledge of organic chemistry ( compounds such glucids, lipids, protids,...) and of inorganic chemistry ( water, salts,...). Knowledge of cells and tissues structure and functions.

Aims and Objectives

Theoretical course:

To understand deeply the function of a system that is continuously involved in the homeostasis maintenance in man the digestive tract.

Laboratory :

To approach the macroscopic anatomy of the various organs of the digestive tract, their respective involvement into digestion, their internal connections as well as their connections with surrounding systems ( respiratory tract, cardio-vascular system, nervous system,...).

Description

Theoretical course :

Study of all digestive processes leading to conversion of the food into the various nutriments requested by cells : ingestion, propulsion, mechanical digestion, chemical digestion, absorption and defecation.

Analysis of the complex processes responsible for regulation and integration of these physiological digestive mechanisms: nervous as well as chemical agents ( hormonal, paracrine and neurocrine secretions).

Analysis of the physiology of digestive processes involved in secretion: regulation of salivary, gastric, biliary, pancreatic secretory processes.

Practical course :

Macroscopic anatomy and histology of rat digestive tract .

Study of gastric activity.

Bibliography

MARIEB E.N., Anatomie et Physiologie Humaines, Ed. De Boeck Université, 2004.

GILLES R., Physiologie animale organismique et cellulaire, Un traité de physiologie animale. Accès On line : www.ulg.ac.be/physioan/traite.htm. Université de Liège, 2000.

SCHOFFENIELS E., MOONEN G., Physiologie des régulations, Enseignement des sciences de la vie, Ed.Masson, 1993.

Teaching and Learning MethodsLectures
Tutorials
Assessment MethodsOral examinations
Continuous assessment
NotesYes
LanguageFrench

Human medical biochemistry

ECTS Credits4
Number of Hours (h/year)55
Teaching staffPAUQUET, Damien
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0018/2
Prerequisite

General biochemistry

Aims and Objectives

Understanding metabolic processes and their regulation in normal and pathological states.

Description

Citric acid cycle- Respiratory Chain

Carbohydrate metabolism : glycolysis and pentoses phosphates shunt ; glycogen metabolism ; gluconeogenesis ; pathway of fructose, galactose, sorbitol, and aminosugars metabolism.

Lipid metabolism: lipoproteins and lipids transport; fatty acids, triacylglycerol and complex lipids biosynthesis; -oxidation; ketone bodies synthesis; cholesterol and adipose tissue metabolism.

Protein metabolism: diet protein digestion and tissue protein turnover; protein and aminoacid catabolism; aminoacid biosynthesis and particular pathways.

The hormones: definition, particular characters; study of main hormones: structure, metabolism and its regulation, mechanism of action, physiological roles.

The vitamins: liposoluble vitamins ( A,D,E,K) and hydrosoluble vitamins ( C and complex B): chemistry, biochemical and physiological roles, excess and deficiency effects.

The blood: composition, hemostasis and coagulation; haemoglobin ( structure, properties, metabolism); respiratory function.

Hydromineral metabolism: water, Na, K and Cl metabolism ( balance and regulation); P and Ca metabolism.

Acid-base balance: main buffer systems; regulatory mechanisms, pathological states.

Bibliography

MOUSSARD Christian, La biochimie, tome1, Ed. De Boeck Université 1999

WEIL Jacques-Henry, Biochimie générale, Ed. Dunod, 2001

MURRAY et al., Précis de Biochimie de Harper, Presses de l'Université Laval, 1995

HENNEN Georges, Biochimie humaine, Ed. De Boeck Université, 1996.

BOULANGER P. et al, Abrégé Biochimie Médicale Tomes 1 et 2, Ed. Masson, 1997

Teaching and Learning MethodsLectures
Assessment MethodsWritten examinations
NotesIn part
LanguageFrench

Biochemistry laboratory

ECTS Credits2
Number of Hours (h/year)50
Teaching staffADAM, Maggy
PAUQUET, Damien
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0019/2
Prerequisite

Basic principles of physics and physical chemistry.

Theoretical knowledge of metabolic pathways and biochemical reactions.

Practice of chemical reactions.

Mathematical treatment and analysis of experimental results.

Aims and Objectives

Learning of techniques used to assess metabolic functions.

Description

Visible and U.V. light spectroscopy principles .

Serum proteins electrophoresis.

Investigation of glucose homeostasis: measurement of blood glucose, glucose tolerance tests.

Investigation of lipid metabolism: hyperlipemia analysis, triacylglycerol and cholesterol assay in blood.

Investigation of protein metabolism:serum proteins assay-urea assay- nitrogen balance

Investigation of renal function: general and specific tests; first line analysis of urine.

Investigation of hepatic function: review of tests; enzymes assays;bilirubine assay

Bibliography

BERNARD Serge, Biochimie clinique, Ed. Maloine, 1989.

Gaw A. et al., Biochimie clinique, Ed. Elsevier, 2004

Teaching and Learning MethodsTutorials
Assessment MethodsWritten examinations
Continuous assessment
NotesIn part
LanguageFrench

The information contained herein is intended for informational purposes only. The Higher Education Institution disclaims any responsibility with regard to its content.