1st Bachelor in Dietetics

Hygiene

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ECTS Credits3
Number of Hours (h/year)30
Teaching staffBIQUET, Sabine
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0004/1
Prerequisite

None

Aims and Objectives

To understand the risks of some behaviours or habits for health.

To give the students a good understanding of the good practices of individual hygiene as well as collective.

Description

The concepts Health-Hygiene.

3 prevention stages.

Individual hygiene.

Drug-addiction : tobacco, drugs, alcohol. Their nutritional impact.

Prevention of the transmissible diseases ( passive and active diseases prevention).

Food hygiene and hygiene in community.

Bibliography

BRUNET – LOISEAU, Sciences appliquées à l’alimentation et à l’hygiène, Ed. Brunet-Loiseau, 1999.

FERCO , Guide de bonnes pratiques en cuisine collective, 1994.

MONNIER J., DESCHAMPS J.P. , FABRY J., MANCIAUX M., RAIMBAULT. AM., Santé publique – santé de la communauté, SIMEP 1980

Arrêté Royal février 1997 concernant l’hygiène en restauration

Teaching and Learning MethodsLectures
Assessment MethodsWritten examinations
NotesYes
LanguageFrench

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