2nd Bachelor in Dietetics
Culinary technique (theory and practice)
< Back
ECTS Credits | 3 |
---|---|
Number of Hours (h/year) | 60 |
Teaching staff | LOHEST, Dominique STEILS, Annette |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0005/2 |
Prerequisite | Command of traditional culinary techniques Theoretical and practical command of courses of nutrition of year1 Command of the rules of hygiene |
---|---|
Aims and Objectives | To check the adequacy of the nutritional contributions of a recipe within the framework of the dietetic prescription of the patient or the community To adapt and carry out culinary recipes or preparations in a presentable and hygienic way, for a particular situation or a pathology To organize work in avoiding the wastes of time and wasting To draw up the list of the orders for the preparation of a menu |
Description | Study and practical production of balanced menus for infants, pregnant women, healthy adults, old people, for subjects with masticatory problems, patients suffering from obesity, d'hyperlipemia, cardiac ,hepatical ,renal insuficiency, renal lithiasis, diabetes, digestive diseases, vegetarians. |
Bibliography | MARTIN A. coordinateur, Apports Nutritionnels conseillés pour la population française, Ed. Tech & Doc, Paris, 2001 BIESALSKI H.-K, GRIMM P., Atlas de poche de Nutrition, Ed. Maloine, 1999. VAN DAMME - LOMBAERTS R., Tous à table, Guide pour enfants avec insuffisance rénale chronique, Ed. Universitaire Ziekenhuizen Leuven, 1995 L’encyclopédie des aliments, France Loisirs, Paris, 1996. BECHER D., Tables de composition des aliments, Nubel 2000, Paul Lambin. NEYRAT P., Les produits du marché, Ed. Larousse, Bordas, 1998. |
Teaching and Learning Methods | Tutorials |
Assessment Methods | Written examinations |
Notes | In part |
Language | French |
The information contained herein is intended for informational purposes only. The Higher Education Institution disclaims any responsibility with regard to its content.