Note from June 29, 2020
Although we do not yet know how long the social distancing related to the Covid-19 pandemic will last, and regardless of the changes that had to be made in the evaluation of the June 2020 session in relation to what is provided for in this learning unit description, new learnig unit evaluation methods may still be adopted by the teachers; details of these methods have been - or will be - communicated to the students by the teachers, as soon as possible.
Although we do not yet know how long the social distancing related to the Covid-19 pandemic will last, and regardless of the changes that had to be made in the evaluation of the June 2020 session in relation to what is provided for in this learning unit description, new learnig unit evaluation methods may still be adopted by the teachers; details of these methods have been - or will be - communicated to the students by the teachers, as soon as possible.
3 credits
30.0 h + 15.0 h
Q2
Teacher(s)
Delzenne Nathalie;
Language
French
Aims
At the end of this learning unit, the student is able to : | |
| 1 | To help pharmacists and persons involved in health care to play a key role as an advisor in nutrition for patients. To be aware, through the critical analysis of scientific publications and available information on internet, of the recent progress in nutrition (food toxicology, nutrients/drug interactions, nutrition and pathologies, functional and novel foods, special diets, dietary supplements ). |
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
A. Methods of evaluation of nutritional status (anthropometry, impedance
) and energy intake and expenditure (food questionnaire ; indirect calorimetry ; biochemical approach
).
B. Follow-up of nutrients metabolism : carbohydrates (digestible/non digestible) ; lipids ; proteins ; ethanol ; minerals and oligoelements ; phytochemicals; Implication in the control of obesity and metabolic syndrome (including diabetes and CHD), cancer, infection/inflammation...
C. Mechanisms and consequences of drug-nutrients interactions
D. Food toxicology : classification of risks and causes (contaminants; natural toxics; influence of food conditioning and preservation
) ; legislation in Europe
E. Special diets, dietary supplements; functional food (including pre-probiotics)
F. Recent knowledge in Nutrition : will be based on the comparison of data recently published in scientific papers versus information largely diffused (press and internet).
For practical exercises, the students may choose either laboratory approach (food analysis) or bibliographic analysis of a novel concept in nutrition.
Other information
Prerequisite: Biochemistry ; Toxicology; Physiology ; Pathology ; Pharmacology (including pharmacokinetics) ; Organic and analytical chemistry ; Microbiology.
Faculty or entity
FARM
