Du nutriment à l'aliment [ WSBIM1206 ]
3.0 crédits ECTS
30.0 h
1q
| Teacher(s) |
Thissen Jean-Paul ;
Brichard Sonia ;
|
| Language |
French
|
Place
of the course |
Bruxelles Woluwe
|
| Prerequisites |
The prerequisite(s) for this Teaching Unit (Unité d’enseignement – UE)
for the programmes/courses that offer this Teaching Unit are specified at the end of this sheet.
|
| 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.
The contribution of this Teaching Unit to the development and
command of the skills and learning outcomes of the programme(s) can be
accessed at the end of this sheet, in the section entitled
“Programmes/courses offering this Teaching Unit”.
|
| Content |
Oral teaching with pratical examples
|
| Other information |
Oral examination with written preparation
|
Faculty or entity
in charge |
> FASB
|
|
|
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