1st Bachelor in Dietetics
Hygiene
< Back
ECTS Credits | 3 |
---|---|
Number of Hours (h/year) | 30 |
Teaching staff | BIQUET, Sabine |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-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 Methods | Lectures |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
The information contained herein is intended for informational purposes only. The Higher Education Institution disclaims any responsibility with regard to its content.