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3rd Bachelor in Dietetics

 ECTS CreditsNumber of Hours (h/year)
330
115
24570
330
115
550
440
330
345
1315

General and digestive physiopathology adult

ECTS Credits3
Number of Hours (h/year)30
Teaching staffHERION, Dominique
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0029/3
Prerequisite

Knowledge in: anatomy, physiology, chemistry, biochemistry, biology, of the program of 1st and beginning of 2nd year.

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 MethodsLectures
Assessment MethodsWritten examinations
NotesYes
LanguageFrench

Communication and health education (theory and practice)

ECTS Credits3
Number of Hours (h/year)30
Teaching staffLOHEST, Dominique
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0032/3
Prerequisite

None

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 MethodsLectures

oral exercises – personal research..

Assessment MethodsOral examinations
Continuous assessment
NotesNo
LanguageFrench

Deontology and code of ethics

ECTS Credits1
Number of Hours (h/year)15
Teaching staffde HAAS, Anne
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0033/3
Prerequisite

None

Aims and Objectives

To become aware of :

  • the spirit and principles of the medical code of ethics ;
  • the behaviour to adapt in their functions

(towards the patient or others intervenants);

  • the dietician ‘s responsibility when taking a patient in charge;
  • to develop the necessary human qualities to the realization of a food anamnesis;

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 MethodsLectures

Reading of articles.

Role plays

Assessment MethodsOral examinations
NotesNo
LanguageFrench

Economic and administrative management

ECTS Credits3
Number of Hours (h/year)30
Teaching staffLABEYE, Nicole
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0035/3
Prerequisite

Notions of dietetics of 1st and 2nd year.

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 MethodsLectures
Project or fieldwork

Expositive and interrogative methods.

Visit of company. Individual and group work.

Assessment MethodsWritten and/or oral examination

Train to establish “menus for community”; written examinations

NotesIn part
LanguageFrench

Research methodology

ECTS Credits1
Number of Hours (h/year)15
Teaching staffBIQUET, Sabine
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0038/3
Prerequisite

Understanding of the French language.

Syntactic and grammatical rules of the French language.

Spelling rules

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 MethodsOral examinations
NotesYes
LanguageFrench

Psychology

ECTS Credits3
Number of Hours (h/year)45
Teaching staffDELIEGE, Laura
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0039/3
Prerequisite

Psychology course of the 1st year.

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 MethodsLectures
Tutorials

Exercises and case discussions

Assessment MethodsOral examinations
NotesIn part
LanguageFrench

Clinical teaching, training courses, seminars

ECTS Credits24
Number of Hours (h/year)570
Teaching staffBIQUET, 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 UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0040/3
Prerequisite

All the cursus.

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.

  • Nutrition congresses.
  • Multi-field day.
  • Danone Foundation.

Presentation of dietetic products.

Bibliography
Teaching and Learning MethodsGroup seminars or workshops
Project or fieldwork

Training courses practise on the ground, followed by the Masters of training courses and the professors.

Assessment MethodsPlacements
Continuous assessment

training courses report.

NotesYes
LanguageFrench

Thesis

ECTS Credits13
Number of Hours (h/year)15
Teaching staffDE COCK, Caroline
LOHEST, Dominique
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0041/3
Prerequisite

Cursus of 1ére, 2éme and 3éme baccalauréat.

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 MethodsProject or fieldwork
Assessment Methods

Written work and oral presentation.

NotesNo
LanguageFrench

Adult’s nutrition and dietetics ( theory and practice)

ECTS Credits5
Number of Hours (h/year)50
Teaching staffLOHEST, Dominique
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0001/3
Prerequisite

The course of nutrition and adult dietetics of year1 with the bases of the food and the healthy adult

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 MethodsLectures

practical exercises and discussion of cases.

Assessment MethodsWritten examinations
Continuous assessment

Written theoretical examinations – Written practical examinations (diet).

NotesNo
LanguageFrench

Children nutrition and dietetic (theory and practice)

ECTS Credits4
Number of Hours (h/year)40
Teaching staffSTEILS, Annette
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-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

Aims and Objectives

Both for the healthy and the sick child:

  • to determine the nutritional needs for the child (from 0 to 18 years) in residence as well as in community and to deduct and justify the quantities and qualities of necessary food ;
  • to distinguish and analyze food behaviors and hygiene of life not compatible with the maintenance or the recovery of a good health;
  • to work out councils, diets, personalized food prescriptions (including menus and recipes), informative notes adapted to the health of the child;
  • to fix priorities in necessary nutritional measurements
  • to carry out a number of these tasks in considering sociocultural and economic realities of the subjects or communities concerned.

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 MethodsLectures
Tutorials
Assessment MethodsWritten examinations
NotesYes
LanguageFrench

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