HEPL

Smattering of chemistry, biochemistry and culinary preparations.

To acquire knowledge on the nutritional composition of food, on their manufacture, their conservation and their preparation in the compliance with the rules of hygiene.

To acquire knowledge in compliance with the rules of nutritional balance.

For each nutriment : properties, transformations undergone during handling, operations of storage and conservation, culinary applications.

• carbohydrates
• lipids
• proteins
• vitamins
• mineral salts
• trace elements
• water

For each group of food : nutritional interests, manufacture, conservation and applications in cooking.

• meat products
• fishes
• eggs
• dairy products
• greasy substances (oils - butter - margarine)
• starchy foods
• vegetables and fruits
• drinks
• sweetened products

Others :

- Grammages

- Counts of composition

- Food pyramid

- Food rations (child, adult, pregnant woman and breast-feeding, elderly person)

- Rule of composition of menus

Examples :

• Alimentation théorique, H. Roudaut et E. Lefrancq, Ed. DOIN, 2005
• Modules de technologie culinaire - tome 1, M. Faraguna et M. Muschert, Ed. BPI, 2006
• Technologie culinaire, M. Maincent, Ed. BPI, 1999
• Technologie des aliments et hygiène alimentaire, E. Comelade, Ed. Jacques Lanore, 1995
• Connaissance des aliments, E. Fredot, 2ème édition, Ed. Tec. & Doc. Lavoisier, 2009
• Manuel pratique de nutrition, J. Médart, 2ème édition, De Boeck, 2009
• Atlas de poche de nutrition, H.-K. Biesalski et P. Grimm, Ed. Maloine, 2001
• Diététique et nutrition, M. Apfelbaum, M. Romon et M. Dubus, 6ème édition, Ed. Masson, 2004
• Recommandations nutritionnelles pour la Belgique (révision 2009)
• ANC pour la population française, 3ème édition, Ed. Tec. & Doc. Lavoisier, 2001

Self research.

Presentation by the students of a work on the food groups.

+ Work on the food groups.