Due to the COVID-19 crisis, the information below is subject to change,
in particular that concerning the teaching mode (presential, distance or in a comodal or hybrid format).
4 credits
30.0 h
Q1
Teacher(s)
Thissen Jean-Paul;
Language
French
Main themes
The course covers several diseases listed hereby:
Dietary recommendations and healthy diet
Obesity
Diabetes mellitus
Dyslipidemia
Kidney diseases
Malnutrition
Malabsorption
Digestive surgery
Cancer
Osteoporosis
Pregnancy
Aging
Food allergy and intolerance
Dietary recommendations and healthy diet
Obesity
Diabetes mellitus
Dyslipidemia
Kidney diseases
Malnutrition
Malabsorption
Digestive surgery
Cancer
Osteoporosis
Pregnancy
Aging
Food allergy and intolerance
Aims
At the end of this learning unit, the student is able to : | |
| 1 |
This course has two main goals : 1) Present the role of nutrition in the development and prevention of the most frequent diseases. In this part, nutrition is considered at the population level. 2) Present the role of nutrition as a therapeutic tool to manage several diseases. In this part, nutrition is considered at the individual level. |
Faculty or entity
FASB
