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
Q1
Teacher(s)
Brichard Sonia; Thissen Jean-Paul;
Language
French
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
At the end of this learning unit, the student is able to : | |
| 1 | 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
FASB
