2.00 credits
24.0 h
Q1
Teacher(s)
Debier Cathy; Larondelle Yvan;
Language
English
> French-friendly
> French-friendly
Prerequisites
The set of competences, abilities and knowledge acquired during a bachelor degree in the area of Bioscience engineering.
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.
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
- A detailed description of the processes of digestion and absorption
- A review of the main aspects of the metabolism of glucides, lipids and protides, with a special focus on the regulation and on the fate of the dietary constituents
- An integrated view of the main metabolic pathways via the analysis of some specific physiological situations (fasting, diabetes, exercise, pregnancy, lactation)
- A detailed analysis of the dietary requirements of humans (energy, nitrogen, amino acids, essential fatty acids, vitamins, water, minerals, dietary fibre), including the biochemical, metabolic and physiological justifications for them
- A detailed presentation of the concept of 'healthy food' in relation with some chronic diseases such as type-II diabetes, cardiovascular diseases, metabolic syndrome, osteoporosis, obesity, neurodegenerative diseases, intestinal diseases.
- A review of the main aspects of the metabolism of glucides, lipids and protides, with a special focus on the regulation and on the fate of the dietary constituents
- An integrated view of the main metabolic pathways via the analysis of some specific physiological situations (fasting, diabetes, exercise, pregnancy, lactation)
- A detailed analysis of the dietary requirements of humans (energy, nitrogen, amino acids, essential fatty acids, vitamins, water, minerals, dietary fibre), including the biochemical, metabolic and physiological justifications for them
- A detailed presentation of the concept of 'healthy food' in relation with some chronic diseases such as type-II diabetes, cardiovascular diseases, metabolic syndrome, osteoporosis, obesity, neurodegenerative diseases, intestinal diseases.
Content
1 – Digestion and absorption
2 – Post-absorptive nutrient utilization
2 – Post-absorptive nutrient utilization
- Nutrient utilization during the absorptive phase
- Nutrient utilization during the postabsorptive phase
- Nutrient utilization during prolonged energy malnutrition or complete food deprivation
- Sport
- Lactation
- Cancer
- Obesity and metabolic syndrome
Teaching methods
Coordinated package of lectures given by the teachers and seminars given by invited experts
Food industry visits
Most of the activity requires the presence of the students.
Food industry visits
Most of the activity requires the presence of the students.
Evaluation methods
Ongoing evaluation with written tests organized throughout the quarter (no exam during the session in January)
Other information
This course can be given in English
Online resources
Moodle
Bibliography
Notes de cours données par les professeurs (dias disponibles sur Moodle)
Livres de référence conseillés mais non imposés
Slides used by the professors are available on Moodle
Several references books are recommended (but not mandatory)
Livres de référence conseillés mais non imposés
Slides used by the professors are available on Moodle
Several references books are recommended (but not mandatory)
Faculty or entity
AGRO
