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Biochimie physiologique et nutritionnelle: parties 1, 2 et 3 [ LBRAL2102F ]


2.0 crédits ECTS  24.0 h   1q 

Teacher(s) Schneider Yves-Jacques ; Larondelle Yvan ;
Language French
Place
of the course
Louvain-la-Neuve
Prerequisites

The set of competences, abilities and knowledge acquired during a bachelor degree in the area of Bioscience engineering.

Main themes

- A detailed description of the processes of digestion and absorption

- A review of the main aspects of the metabolism of glucides, lipids and protides, with a special focus on the regulation and on the fate of the dietary constituents

 - An integrated view of the main metabolic pathways via the analysis of some specific physiological situations (fasting, diabetes, exercise, pregnancy, lactation)

- A detailed analysis of the dietary requirements of humans (energy, nitrogen, amino acids, essential fatty acids, vitamins, water, minerals, dietary fibre), including the biochemical, metabolic and physiological justifications for them

- A detailed presentation of the concept of 'healthy food' in relation with some chronic diseases such as type-II diabetes, cardiovascular diseases, metabolic syndrome, osteoporosis, obesity, neurodegenerative diseases, intestinal diseases.

Aims

a. Contribution de l'activité au référentiel AA (AA du programme)

1.1 ; 1.2 ; 1.4 ; 2.5

 

b. Formulation spécifique pour cette activité des AA du programme

At the end of the course, the student will be able :

- to make to links between the major pathways of the energetic and nitrogen metabolism,

- to expose the metabolic relationships between the different organs and physiological functions of the organism,

- to discuss the impact of food items, specific nutrients, and feeding behaviours on human metabolism,

- to give a justification for the nutrient requirements of humans,

- to comment on the concept of « healthy food »,

- to give a sound opinion on the industrial developments in the frame of the « healthy food » concept,  

- to make practical and innovative proposals for the  development of food items.

Cycle et année
d'étude
> Bachelor in Veterinary Medicine
Faculty or entity
in charge
> AGRO


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