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Du nutriment à l'aliment [ WSBIM1206 ]

3.0 crédits ECTS 30.0 h 1q

Teacher(s)	Brichard Sonia ; Thissen Jean-Paul ;
Language	French
Place of the course	Bruxelles Woluwe
Main themes	First part -Human body composition -Energy needs -Non-energy nutritionnal needs (vitamins, trace elements, ) -Causes and consequences nutrient excess and deficiency Second part -Water -Milk and milk products -Beverages -Meat, fish and eggs -Cereals, grains and oliseeds -Fruits and vegetables -Fat and oils -Food deterioration and its control -Preservation methodology
Aims	To acquire basic knowledge in nutritional sciences in order -to appreciate the reasons behind the diet advice -to have a critical view on nutritional publicity -and some ideas about nutrition education To this purpose, we will define the nutritional needs throughout the life cycle and in some physiological conditions. We will also tackle the risks of excess and deficiency in some nutrients and how to prevent or cure them. Eventually, we will describe the production, the composition and the methods of preservation of the main foods, including the novel foods.
Content	Oral teaching with pratical examples
Other information	Oral examination with written preparation
Cycle et année d'étude	> Bachelor in Biomedicine > Bachelor in Information and Communication > Bachelor in Philosophy > Bachelor in Pharmacy > Bachelor in Economics and Management > Bachelor in Human and Social Sciences > Bachelor in Sociology and Anthropology > Bachelor in Political Sciences: General > Bachelor in Biology > Bachelor in religious studies > Master [240] in Medecine
Faculty or entity in charge	> FASB

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