2nd Bachelor in Dietetics
Nutrition epidemiology and food traditions ( theory and practice )
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| ECTS Credits | 2 |
|---|---|
| Number of Hours (h/year) | 15 |
| Teaching staff | LOHEST, Dominique |
| Course Unit | Compulsory |
| Term | Quad. 1 and 2 |
| Code | PARA-D_DIET0034/2 |
| Prerequisite | None |
|---|---|
| Aims and Objectives | To teach students which food is a mixture of the history, sciences and pleasure. Thanks to the knowledge of various cultures, the student will be able to better understand the anamneses of foreign patients and to establish an adapted mode. The exotic food study will make enable the student to diversify the mode of some patients. Thanks to the study of agricultural problem, deficiency diseases of the disadvantaged areas, the student will be better prepared if they decide to live abroad. |
| Description | Symbolic system of food. The development of taste in the child. Food tradition study of various countries Food and culture. Concept of epidemiology. Deficiency diseases. Cooking of the monks and our food traditions. To intervene in agriculture, role of the dietician. Tasting of exotic products and recipes |
| Bibliography | FARB P. et ARMELAGOS G., Anthropologie des coutumes alimentaires, Denoël, 1985 BEAGLEMOLE R. , BONITA R., Eléments d’épidémiologie OMS, Genève, 1998. Enquête de consommation alimentaire belge 2004 Sabouret J-F, Invitation à la culture japonaise, ed. de la découverte, Paris, 1991 Apfelbaum M., dictionnaire pratique de nutition et de diététique, Masson, Paris,1981 |
| Teaching and Learning Methods | Lectures (70%) + presentation by the students (10%) + workshop (20%) |
| Assessment Methods | Oral examinations |
| Notes | No |
| Language | French |
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