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3rd Bachelor in Dietetics
ECTS Credits | Number of Hours (h/year) | |
---|---|---|
3 | 30 | |
1 | 15 | |
24 | 570 | |
3 | 30 | |
1 | 15 | |
5 | 50 | |
4 | 40 | |
3 | 30 | |
3 | 45 | |
13 | 15 |
General and digestive physiopathology adult
ECTS Credits | 3 |
---|---|
Number of Hours (h/year) | 30 |
Teaching staff | HERION, Dominique |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0029/3 |
Prerequisite | Knowledge in: anatomy, physiology, chemistry, biochemistry, biology, of the program of 1st and beginning of 2nd year. |
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Aims and Objectives | To be able to understand the most frequent pathologies in order to understand the interest of a diet and to establish a diet in all knowledge To develop a step, a scientific reasoning on the basis of anatomical and physiological knowledge |
Description | Hematology Osteoarticulary pathologies Endocrinology Renal pathologies |
Bibliography | HARRISSON.TR , Principe de médecine interne, Ed. Flammarion Médecine-Sciences, Paris, 1989. |
Teaching and Learning Methods | Lectures |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Communication and health education (theory and practice)
ECTS Credits | 3 |
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Number of Hours (h/year) | 30 |
Teaching staff | LOHEST, Dominique |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0032/3 |
Prerequisite | None |
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Aims and Objectives | To design a questionnaire and to carry out an investigation, to express oneself in public, to have a critical judgement with respect to publicity and to analyze a poster. |
Description | Introduction. Questionnaires. Publicity. Administration – finances. Various approaches in education with health. To communicate in education with health. To evaluate. Exercises. |
Bibliography | BEAUMONT, Tout sur la Publicité, Ed. First JAVEAU C., L’enquête par questionnaire, Manuel à l’usage du praticien, Institut de sociologie Solvay, Ed. de l’Université de Bruxelles, 1994. |
Teaching and Learning Methods | Lectures oral exercises – personal research.. |
Assessment Methods | Oral examinations Continuous assessment |
Notes | No |
Language | French |
Deontology and code of ethics
ECTS Credits | 1 |
---|---|
Number of Hours (h/year) | 15 |
Teaching staff | de HAAS, Anne |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0033/3 |
Prerequisite | None |
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Aims and Objectives | To become aware of :
(towards the patient or others intervenants);
to take the required steps when opening a practice as an independant dietician. |
Description | The code of medical deontology. Civil liability. Study of the Royal decree aknowledging the status of dietician. The status of self employed dietician Food anamnesis. Practice ( relations between the nursing personnel and the patient). |
Bibliography | Le profil du diététicien dans sa pratique professionnelle en consultation, Le lien n°1, mars 2000. Paycheng O., Szerman S., A la rencontre de l'Ethique. Guide pratique des textes de référence. Editions Heures de France, 1997. |
Teaching and Learning Methods | Lectures Reading of articles. Role plays |
Assessment Methods | Oral examinations |
Notes | No |
Language | French |
Economic and administrative management
ECTS Credits | 3 |
---|---|
Number of Hours (h/year) | 30 |
Teaching staff | LABEYE, Nicole |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0035/3 |
Prerequisite | Notions of dietetics of 1st and 2nd year. |
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Aims and Objectives | To explain the role of the stewardship in a company and to study the activities of the stewardship applied to dietetics. To learn how to handle various documents connected with management. To carry technical cards. To achieve the financial management for a company. To conceive the security function of a company. |
Description | The economic system ( introduction)/ Flow charts / The place of the stewardship in the company. List for the purchase ( exercise )/ The different functions in a company. Study the commercial function / Process for an order. VAT Study an invoice/ Correcting document of an invoice / The store Organise a central purchase / Study of the cost price The security function. Stewardship applied to dietetics : food in a community; part of the dietician in a community; perishable and non perishable foodstuffs; advise for buying and conserving, limit dates to use foodstuffs. Exercises to establish “menus” for community. |
Bibliography | DEPREZ DELL’ORCO M ., PLAS.D., Economie d’entreprise. BONTOUX M.-N., CLAUZEL B., LEJET G., PIERSON F. Entreprise hôtelière, comptabilité, informatique, Collection Economique Labor Gestion , Ed. B.P.I., 1990. BONTOUX M.-N., CLAUZEL B., PIERSON F., Gestion: achats, comptabilité, coûts, ventes, informatique, personnel, Ed. B.P.I., 1991. |
Teaching and Learning Methods | Lectures Project or fieldwork Expositive and interrogative methods. Visit of company. Individual and group work. |
Assessment Methods | Written and/or oral examination Train to establish “menus for community”; written examinations |
Notes | In part |
Language | French |
Research methodology
ECTS Credits | 1 |
---|---|
Number of Hours (h/year) | 15 |
Teaching staff | BIQUET, Sabine |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0038/3 |
Prerequisite | Understanding of the French language. Syntactic and grammatical rules of the French language. Spelling rules |
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Aims and Objectives | To write an end of study work compliance with the rules of editing of a scientific work. |
Description | Introduction: interests of the work; choice of the subject; problems encountered ,library search ,writing · The plan: to order, classify, rthink about · The writing: setting of the various parts · Thanks · Introduction · Development Quotations, their choices and their uses. Bibliographical notation and references Conclusion Bibliography Indexes and their utilities; contents, appendices, errata Presentation of the TFE, duration, explanation of the overhead projector, role plays. |
Bibliography | LENOBLE, PINSON M., La rédaction scientifique, Ed. De Boeck Université Bruxelles, 1996. |
Teaching and Learning Methods | discussions |
Assessment Methods | Oral examinations |
Notes | Yes |
Language | French |
Psychology
ECTS Credits | 3 |
---|---|
Number of Hours (h/year) | 45 |
Teaching staff | DELIEGE, Laura |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0039/3 |
Prerequisite | Psychology course of the 1st year. |
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Aims and Objectives | To describe the symptoms of pathologies of the food behavior, like their causes, their suitable evolution and treatments. To explain the principal obstacles with the communication which intervene in assistance relation. To explain the strategies allowing to accompany a candidate with the slimming. |
Description | The symptom, the need, the request and the desire. Food psychopathology Food disorders psychological approach |
Bibliography | DOLTO Françoise, Lorsque l'enfant paraît, Le Seuil DE CASTILLA Denise, BASTIN Christiane, La boulimie, mieux se connaître pour en guérir, Ed. Robert Laffont, 1998. APFELDORFER GERARD, Maigrir, c’est dans la tête, Ed. Odile Jacob, 1997. |
Teaching and Learning Methods | Lectures Tutorials Exercises and case discussions |
Assessment Methods | Oral examinations |
Notes | In part |
Language | French |
Clinical teaching, training courses, seminars
ECTS Credits | 24 |
---|---|
Number of Hours (h/year) | 570 |
Teaching staff | BIQUET, Sabine Bourlet, Sophie DE COCK, Caroline de HAAS, Anne GORGES, Cindy KIRICZUK, Nathalie KLINKENBERG, Isabelle LABEYE, Nicole LOHEST, Dominique Nihant, Nicole PAUQUET, Damien STEILS, Annette VISINTIN, Annabella |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0040/3 |
Prerequisite | All the cursus. |
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Aims and Objectives | Training courses : Nutritional handling of healthy or sick subjects, of any age, in an individual or collective way by the means of education, diet, and food organization in community. Seminars : To support the interest for research by the participation in days of studies, congress and the presentation of new products. To allow students to discover other specific subjects in the field of health. |
Description | Training courses : 20 weeks of teaching practises are divided into 4 training courses from 4 to 6 weeks each one. 3 training courses are imposed: a training course in paediatrics, a training course of clinical adult dietetics, and a training course of community; the 4th training course is selected according to the student’s end of studies work. Seminars : The choice for the topic can be decided at the beginning of school year according to the actuality.
Presentation of dietetic products. |
Bibliography | |
Teaching and Learning Methods | Group seminars or workshops Project or fieldwork Training courses practise on the ground, followed by the Masters of training courses and the professors. |
Assessment Methods | Placements Continuous assessment training courses report. |
Notes | Yes |
Language | French |
Thesis
ECTS Credits | 13 |
---|---|
Number of Hours (h/year) | 15 |
Teaching staff | DE COCK, Caroline LOHEST, Dominique |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0041/3 |
Prerequisite | Cursus of 1ére, 2éme and 3éme baccalauréat. |
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Aims and Objectives | To develop a particular subject in the field of the nutrition by integrating scientific, clinical and practical knowledge. |
Description | The choice of the subject belongs to the student on the basis of personal proposal, emanating from the school or the hosting institutions and for the best of the interests and affinities of each person. |
Bibliography | |
Teaching and Learning Methods | Project or fieldwork |
Assessment Methods | Written work and oral presentation. |
Notes | No |
Language | French |
Adult’s nutrition and dietetics ( theory and practice)
ECTS Credits | 5 |
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Number of Hours (h/year) | 50 |
Teaching staff | LOHEST, Dominique |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0001/3 |
Prerequisite | The course of nutrition and adult dietetics of year1 with the bases of the food and the healthy adult |
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Aims and Objectives | To evaluate a state of denutrition. To establish a diet, to explain each studied pathology to the patient. |
Description | Revision. Dietetics and denutrition. Liver, pancreas, bile ducts. Renal and associated pathologies. Food with texture modified. Food allergy. |
Bibliography | ALEXANDRIDIS M.J. et coll., Les cathérismes et la perfusion, Ed. Hospitalias, Vincenne, 1998. BENHAMOU J.P., SARLES H., Foie–Pancréas–Voies biliaires, Ed. Flammarion, 2002. MEDART J., Manuel pratique de nutrition, Ed de Boeck 2005 |
Teaching and Learning Methods | Lectures practical exercises and discussion of cases. |
Assessment Methods | Written examinations Continuous assessment Written theoretical examinations – Written practical examinations (diet). |
Notes | No |
Language | French |
Children nutrition and dietetic (theory and practice)
ECTS Credits | 4 |
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Number of Hours (h/year) | 40 |
Teaching staff | STEILS, Annette |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0002/3 |
Prerequisite | Command of nutrition and dietetics (children) courses of 1st year and foodstuffs technology. Knowledge in physiology, physiopathology and biochemistry of the child concerning pathologies which have a nutritional implication. Command of anamnesis |
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Aims and Objectives | Both for the healthy and the sick child:
In all cases, the word “nutritional” always includes the notions of hygiene of life.. |
Description | Nutrition of the healthy infant, the child and the teenager (actualization). The dietetics of the child in digestive pathology (dental decays, vomiting, diarrhoeas, constipations, inflammatory diseases of the digestive tract...) fructosémie, aminoacidopathies…) Ponderal troubles in the child (insufficiency and excess of weight). Diabetes in the child. Genetic diseases (mucoviscidose, galactosemy, fructosemy, aminoacidopathies...) Nutritional problems of the renal, cardiac, respiratory insufficient child. Nutritional problems related to prematurity and rare metabolic diseases. |
Bibliography | Ordre Professionnel des diététistes du Québec, Manuel de Nutrition Clinique, Tome 1 et 2, 2000 RICOUR C., GHISOLFI J., PUTET G., GOULET O., Traité de Nutrition Pédiatrique, Ed. Maloine, 1996 BIESALSKI H., GRIMM K.P., Atlas de poche de Nutrition, Ed. Maloine, 1999. FRICKER J., DARTOIS A-M., du FRAYSSEX M., Guide de l’alimentation de l’enfant, Ed. Odile Jacob, 1998 MARTIN A., coordinateur, Apports Nutritionnels conseillés pour la population française, Ed. Tech & Doc, Paris, 2001 |
Teaching and Learning Methods | Lectures Tutorials |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
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