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.

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

Content and teaching methods

Oral teaching with pratical examples

Other information (prerequisite, evaluation (assessment methods), course materials recommended readings, ...)

Oral examination with written preparation

Programmes in which this activity is taught

Other credits in programs