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2nd Bachelor in Dietetics
ECTS Credits | Number of Hours (h/year) | |
---|---|---|
2 | 30 | |
4 | 55 | |
3 | 40 | |
1 | 15 | |
2 | 45 | |
2 | 15 | |
7 | 60 | |
2 | 30 | |
2 | 50 | |
1 | 15 | |
1 | 15 | |
3 | 30 | |
6 | 60 | |
2 | 30 | |
6 | 75 | |
2 | 30 | |
3 | 60 | |
2 | 30 | |
3 | 60 | |
3 | 35 | |
3 | 45 |
Microbiologie, parasitologie
ECTS Credits | 3 |
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Number of Hours (h/year) | 30 |
Teaching staff | JOB, Pierre |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0015/2 |
Prerequisite | Theoretical Cours of first year (biology and microbiology |
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Aims and Objectives | Familiarizing students to the importance of bacteria, particularly in nutrition and pathology. |
Description | Notions of bacteriology :
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 Methods | Lectures |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Laboratoire de microbiologie
ECTS Credits | 1 |
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Number of Hours (h/year) | 15 |
Teaching staff | JOB, Pierre |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0016/2 |
Prerequisite | Theoretical cours of second year |
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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 Methods | Tutorials Laboratory work none |
Assessment Methods | Continuous assessment |
Notes | In part |
Language | French |
Législation des denrées alimentaires
ECTS Credits | 1 |
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Number of Hours (h/year) | 15 |
Teaching staff | CLAESSENS, Véronique |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0036/2 |
Prerequisite | None. |
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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 Methods | Lectures |
Assessment Methods | Written examinations Oral examinations |
Notes | In part |
Language | French |
Droit et législation sociale
ECTS Credits | 1 |
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Number of Hours (h/year) | 15 |
Teaching staff | CLAESSENS, Véronique |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0037/2 |
Prerequisite | None. |
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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 Methods | Lectures |
Assessment Methods | Written examinations |
Notes | In part |
Language | French |
Computer science ( theory and practice )
ECTS Credits | 2 |
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Number of Hours (h/year) | 30 |
Teaching staff | CARLIER, François |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0024/2 |
Prerequisite | Dietetics course |
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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 softwareInternet 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 Methods | Tutorials |
Assessment Methods | Oral examinations Projects or practical work Continuous assessment |
Notes | In part |
Language | French |
Adult’s general digestive physiopathology
ECTS Credits | 6 |
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Number of Hours (h/year) | 75 |
Teaching staff | HERION, Dominique |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0029/2 |
Prerequisite | Knowledge of physiology anantomy, chemistry, biochemistry, biology, the program of 1st and beginning of 2nd year. |
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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 Methods | Lectures |
Assessment Methods | Written examinations Oral examinations |
Notes | Yes |
Language | French |
General and digestive paediatric physiopathology
ECTS Credits | 2 |
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Number of Hours (h/year) | 30 |
Teaching staff | De HALLEUX, Virginie Pieltain, Catherine Viellevoye, Renaud |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0030/2 |
Prerequisite | Knowledge of anatomy and physiology. Groundings of nutrition. |
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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 Methods | Lectures |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Toxicology and pharmacodynamics (theory and practice)
ECTS Credits | 3 |
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Number of Hours (h/year) | 45 |
Teaching staff | DE COCK, Caroline Yaras, Harun |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0031/2 |
Prerequisite | None |
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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 Methods | Lectures |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Nutrition epidemiology and food traditions ( theory and practice )
ECTS Credits | 2 |
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Number of Hours (h/year) | 15 |
Teaching staff | LOHEST, Dominique |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0034/2 |
Prerequisite | None |
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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 Methods | Oral examinations |
Notes | No |
Language | French |
Clinical teaching, training courses, seminars
ECTS Credits | 2 |
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Number of Hours (h/year) | 45 |
Teaching staff | BIQUET, Sabine Bourlet, Sophie DE COCK, Caroline de HAAS, Anne GORGES, Cindy KIRICZUK, Nathalie LABEYE, Nicole PAUQUET, Damien VISINTIN, Annabella |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0040/2 |
Prerequisite | 1st year’s control of hygiene rules in communities. 2nd year’s courses of collective catering. |
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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 Methods | Project or fieldwork Practical training course ( minimum 6 hours a day for one week). Seminars ( 15h ) |
Assessment Methods | Placements report |
Notes | Yes |
Language | French |
Technical English
ECTS Credits | 2 |
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Number of Hours (h/year) | 30 |
Teaching staff | Louwette, Amélie |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0042/2 |
Prerequisite | Preferably a sound knowledge of English |
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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
|
Teaching and Learning Methods | Tutorials Reading - Translation - Exercises |
Assessment Methods | Written and/or oral examination Continuous assessment Exam : 70% Continuous assessment: 30% |
Notes | Yes |
Language | French English |
Adults nutrition and dietetics (theory and practice)
ECTS Credits | 6 |
---|---|
Number of Hours (h/year) | 60 |
Teaching staff | STEILS, Annette |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-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. |
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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 Methods | Lectures Tutorials |
Assessment Methods | Written examinations Continuous assessment |
Notes | Yes |
Language | French |
Nutrition and dietetics : applied dietetic
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 |
Culinary technique (theory and practice)
ECTS Credits | 3 |
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Number of Hours (h/year) | 60 |
Teaching staff | LOHEST, Dominique STEILS, Annette |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-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 |
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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 Methods | Tutorials |
Assessment Methods | Written examinations |
Notes | In part |
Language | French |
Technology and analysis of foodstuffs including analytical laboratory
ECTS Credits | 3 |
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Number of Hours (h/year) | 60 |
Teaching staff | CALBERSON, Pierre Pincemail, Joël |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-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...) |
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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 Methods | Lectures Tutorials |
Assessment Methods | Written examinations Oral examinations Continuous assessment |
Notes | Yes |
Language | French |
Bromatology
ECTS Credits | 3 |
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Number of Hours (h/year) | 40 |
Teaching staff | PAUQUET, Damien |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0007/2 |
Prerequisite | Organic chemistry, Nutrition, culinary technology and hygiene course of year 1. |
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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 Methods | Lectures |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Industrial technology of the food
ECTS Credits | 3 |
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Number of Hours (h/year) | 35 |
Teaching staff | LABEYE, Nicole |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0008/2 |
Prerequisite | Notions of chemistry and microbiology.. |
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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 Methods | Lectures Project or fieldwork Works presentation. Report of an agroalimentary industry visits. |
Assessment Methods | Written and/or oral examination Projects or practical work |
Notes | In part |
Language | French |
Technology of the collective restoration
ECTS Credits | 2 |
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Number of Hours (h/year) | 30 |
Teaching staff | BIQUET, Sabine |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0009/2 |
Prerequisite | Notions of hygiene. Command of adult nutrition. Command of food composition table. Command of culinary terms |
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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 Methods | Lectures Tutorials |
Assessment Methods | Written examinations Continuous assessment |
Notes | Yes |
Language | French |
Special physiology of the digestive tract, practical course included
ECTS Credits | 2 |
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Number of Hours (h/year) | 30 |
Teaching staff | WANSON, Sonia |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-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. |
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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 Methods | Lectures Tutorials |
Assessment Methods | Oral examinations Continuous assessment |
Notes | Yes |
Language | French |
Human medical biochemistry
ECTS Credits | 4 |
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Number of Hours (h/year) | 55 |
Teaching staff | PAUQUET, Damien |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0018/2 |
Prerequisite | General biochemistry |
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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 Methods | Lectures |
Assessment Methods | Written examinations |
Notes | In part |
Language | French |
Biochemistry laboratory
ECTS Credits | 2 |
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Number of Hours (h/year) | 50 |
Teaching staff | ADAM, Maggy PAUQUET, Damien |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-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. |
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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 Methods | Tutorials |
Assessment Methods | Written examinations Continuous assessment |
Notes | In part |
Language | French |
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