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1st Bachelor in Dietetics
ECTS Credits | Number of Hours (h/year) | |
---|---|---|
6 | 60 | |
3 | 30 | |
3 | 30 | |
5 | 55 | |
5 | 55 | |
3 | 30 | |
1 | 15 | |
3 | 50 | |
3 | 50 | |
2 | 40 | |
4 | 45 | |
2 | 30 | |
4 | 45 | |
4 | 45 | |
3 | 35 | |
4 | 90 | |
5 | 60 |
Microbiologie, parasitologie
ECTS Credits | 2 |
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Number of Hours (h/year) | 30 |
Teaching staff | JOB, Pierre |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0015/1 |
Prerequisite | None |
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Aims and Objectives | Sensitiize to the importance ofmicro organisms |
Description | Immunology :
Virology :
Parasitology |
Bibliography | & BOURGEOIS C-M., MESCLE J-F., ZUCCA J. « Microbiologie alimentaire » Tec & Doc (Apria) 1988
GARNIER-DELAMARE « Dictionnaire des termes de médecine » Maloine, 1998
INSTITUT DE MEDECINE TROPICALE PRINCE LEOPOLD « Votre santé durant le voyage » Service médical de lamp;rsquo;I.M.T. – Anvers
REGNAULT Jean-Pierre « Immunologie générale » CCDMD – Décarie Editeur – Québec, 1995 |
Teaching and Learning Methods | Lectures |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Biologie humaine d'applications médicales
ECTS Credits | 3 |
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Number of Hours (h/year) | 30 |
Teaching staff | DELFOSSE, Philippe |
Course Unit | Compulsory |
Term | Quad. 1 |
Code | PARA-D_DIET0013/1 |
Prerequisite | Basic general knowledge in Science, French and Mathematics. |
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Aims and Objectives | Understanding the functioning of a living organism, what are the characteristics of life and the mechanisms implied in the living world. To master the concept and organization of an eucaryotic cell as well as its reproduction; and to understand the rules that govern the transmission of hereditary characters. |
Description | Molecular Biology
Cellular Biology
Genetics
The Living World, Organization, Taxonomy, Notion of Species Evolution |
Bibliography | N. Campbell et J. Reece, Biologie, Pearson education, 2007. Raven et al., Biologie, De Boeck, 2011. La Recherche, Hors Série : « La Biologie en 18 mots-clefs » Ch. De Duve ; La cellule vivante (une visite guidée) , De Boeck, 1987. F. Leroy, CD-Rom « Dictionnaire encyclopédique de Biologie », Biocosmos Ed., 2009 |
Teaching and Learning Methods | Lectures |
Assessment Methods | Written examinations |
Notes | In part |
Language | French |
Laboratoire de biologie
ECTS Credits | 1 |
---|---|
Number of Hours (h/year) | 15 |
Teaching staff | CARLIER, Pierre; PRYGIEL, Olivier |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0014/1 |
Prerequisite | Biology and anatomy courses. |
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Aims and Objectives | To illustrate cytological and histological concepts of the biology and anatomy courses. To observate and analyze the histological organization (of the digestive system) and to link this structure with its physiologic functions. |
Description |
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Bibliography | |
Teaching and Learning Methods | Tutorials |
Assessment Methods | Continuous assessment |
Notes | In part |
Language | French |
Mathematics
ECTS Credits | 4 |
---|---|
Number of Hours (h/year) | 45 |
Teaching staff | CARLIER, François |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0025/1 |
Prerequisite | None |
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Aims and Objectives | It is useless to remind the fundamental role played by the statistics in sciences (to analyze sample of data or to elaborate plans of experiments). Good understanding of statistics is indispensable to understand scientific literature. That is why in the term of this course the students will have to be capable to understand the basic principles of statistical procedures (sampling, descriptive statistics, hypothesis tests …) |
Description | Descriptive statistics Probability and statistical variables (GAUSS-LAPLACE, POISSON …) Statistical Inference ✘ Theory of the estimation (average, proportion, reliable interval...) ✘ Inference on a sample (Standardization and calibration) ✘ Comparative analysis of two or several samples ✔ Comparison of proportions (CHI ² and MAC NÉMAR) ✔ Comparison of averages (STUDENT) ✔ Comparison of variances (FISHER) ✔ Analysis of the variance (ANOVA) and the multiple comparisons (DUNN-BONFERRONI) ✔ Nonparametric procedures (MANN-WITHNEY, WILCOXON) ✘ Correlation and linear regression (PEARSON, SPEARMAN) |
Bibliography |
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Teaching and Learning Methods | Lectures Practical exercises with corrections and discussions |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Biomedical application physics
ECTS Credits | 3 |
---|---|
Number of Hours (h/year) | 35 |
Teaching staff | REMICHE, Julie |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0027/1 |
Prerequisite | Mathematical bases: notions of the exponential functions, the functions with several independent variables, notions of logarithmic calculation, notions of derivative and integrale. |
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Aims and Objectives | To contribute to the scientific training which provides the bases of the comprehension of the matters approached in the following years. To develop reasoning capacities as part of biomedical application physics.
|
Description | Mechanics (kinematics, dynamics, energy and conservation rules) Thermometry Calorimetry State changes Osmosis Thermodynamics Physics applied to human metabolism |
Bibliography | - Physique, Joseph Kane, Morton Sternheim, DUNOD. - Notes de cours de physique d’applications biomédicales de première année bachelier technologue de laboratoire médical, H. Campsteyn., Haute Ecole de la Province de Liège. - Physique Générale Tomes 1, 2 et 3, Giancoli, DE BOECK UNIVERSITE - Biophysique, Radiobiologie – Radiopathologie, P. Galle / R. Paulin, MASSON. - Biophysique, A.Aurengo, T.Petitclerc, F.Grémy, MEDECINE SCIENCE Flammarion. |
Teaching and Learning Methods | Lectures Tutorials |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Laboratory of biomedical application physics
ECTS Credits | 2 |
---|---|
Number of Hours (h/year) | 40 |
Teaching staff | REMICHE, Julie |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0028/1 |
Prerequisite | None |
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Aims and Objectives | To confront students with proportioning and measurement techniques met in the fields of food industry and dietetics To bring the elements which will make it possible to criticize and to relativize the methods used and the results obtained with the help of specialized laboratories or to judge the apparatuses which the firms offer. To complete the theoretical course by the explanations necessary to the realization of handling and to bring the essential elements to the comprehension of the other courses such as physiology, anatomy, technology, dietetics... |
Description | Measurements and error calculation Graphic presentation of the results Mechanics of the fluids Phenomena surface Electricity Optics |
Bibliography | - Physique, Joseph Kane, Morton Sternheim, DUNOD. - Notes de cours de physique d’applications biomédicales de première année bachelier technologue de laboratoire médical, H. Campsteyn., Haute Ecole de la Province de Liège. - Physique Générale Tomes 1, 2 et 3, Giancoli, DE BOECK UNIVERSITE - Biophysique, A.Aurengo, T.Petitclerc, F.Grémy, MEDECINE SCIENCE Flammarion. - Introduction à la physique, A. Van de Vorst, DE BOECK UNIVERSITE |
Teaching and Learning Methods | Tutorials Laboratory work |
Assessment Methods | Written examinations Continuous assessment |
Notes | Yes |
Language | French |
Hygiene
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 |
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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 |
Culinary technique ( theory and practice )
ECTS Credits | 4 |
---|---|
Number of Hours (h/year) | 90 |
Teaching staff | BIQUET, Sabine; DE COCK, Caroline; de HAAS, Anne; KIRICZUK, Nathalie; LABEYE, Nicole |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0005/1 |
Prerequisite | Rule of 3. Knowledge of the metric system |
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Aims and Objectives | To master techniques of food preparation and cooking. |
Description | For each theme, students prepare a complete meal : · Preparation of vegetables. · Emulsified sauces ( French dressing…) · Roux-based sauces. · Cooking in water. · Steamed. · Preparation of soups. · Braised in the oven. · Grilled. · In sauce · With grease. · Fried. · Different desserts.
|
Bibliography | MATHIOT G., La cuisine pour tous, Livre de poche, 1995 |
Teaching and Learning Methods | Tutorials |
Assessment Methods | Written examinations Projects or practical work |
Notes | Yes |
Language | French |
Culinary Technology
ECTS Credits | 5 |
---|---|
Number of Hours (h/year) | 60 |
Teaching staff | VISINTIN, Annabella |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0010/1 |
Prerequisite | Smattering of chemistry, biochemistry and culinary preparations. |
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Aims and Objectives | 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. |
Description | For each nutriment : properties, transformations undergone during handling, operations of storage and conservation, culinary applications.
For each group of food : nutritional interests, manufacture, conservation and applications in cooking.
Others : - Grammages - Counts of composition - Food pyramid - Food rations (child, adult, pregnant woman and breast-feeding, elderly person) - Rule of composition of menus |
Bibliography | Examples :
|
Teaching and Learning Methods | Lectures Self research. Presentation by the students of a work on the food groups. |
Assessment Methods | Written examinations + Work on the food groups. |
Notes | In part |
Language | French |
Anatomy , general physiology
ECTS Credits | 6 |
---|---|
Number of Hours (h/year) | 60 |
Teaching staff | RICHARD, Marie-Joëlle |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0011/1 |
Prerequisite | Basic notions of general and organic chemistry. Good knowledge of cell structure and metabolism |
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Aims and Objectives | To acquire the specific vocabulary of human anatomy and physiology; to know the organization of the different systems and their functioning. |
Description | Cellular and tissue organization. The principal systems ( with anatomical description and physiological study )
|
Bibliography | KAHLE, LEODHARDT, PLATZER, Anatomie, Ed. Flammarion, 1995. MARIEB , Anatomie et physiologie humaines. Ed. De Boeck Université, 1999. STEVEN, LOWE, Histologie humaine, 1997. CAMPBELL, Biologie, Ed. De Boeck université, 1994. TORTORA, GRABOWSKI, Principes d'anatomie et de physiologie, Ed. De Boeck Université, 1994. WHEATER, BURKITT, DANIELS, Functional Histology, Churchill Livingstone, 1979. |
Teaching and Learning Methods | Lectures |
Assessment Methods | Written and/or oral examination |
Notes | Yes |
Language | French |
General biochemistry
ECTS Credits | 3 |
---|---|
Number of Hours (h/year) | 30 |
Teaching staff | CARLIER, Pierre |
Course Unit | Compulsory |
Term | Quad. 2 |
Code | PARA-D_DIET0017/1 |
Prerequisite | Good knowledge in general, organic and physical chemistry. |
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Aims and Objectives | To acquire a knowledge of main biological molecules : structures and functions. To acquire an understanding of biochemical reactions. |
Description | Study of biological molecules : definition, structure, classification and properties of carbohydrates, lipids, proteins and heterocycles. The enzymes: function, kinetics of enzyme reactions, coenzymes, regulatory mechanisms. Metabolic pathways: part 1
|
Bibliography | MOUSSARD Christian, La biochimie, Tome1 Ed De Boeck Université, 1999 WEIL Jacques Henry, Biochimie générale, Ed. Dunod, 2001. |
Teaching and Learning Methods | Lectures |
Assessment Methods | Written and/or oral examination |
Notes | In part |
Language | French |
General chemistry
ECTS Credits | 5 |
---|---|
Number of Hours (h/year) | 55 |
Teaching staff | MILIS, Vanessa |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0020/1 |
Prerequisite |
|
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Aims and Objectives | To prepare the students with the comprehension of the phenomena met in organic chemistry, biochemistry, and physics |
Description | Partim 1: general chemistry
Partim 2: Solution chemistry
|
Bibliography | ARNAUD P, Chimie physique, cours et exercices corrigés, Ed.Dunod 2007 ATKINS PW,DE PAULA J, Chimie physique, Ed. De Boeck 2004 HILL J W, PETRUCCI R H, Chimie des solutions, Ed. Erpi 2008 HILL JW, PETRUCCI R H, Chimie générale, Ed. Erpi 2008
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Teaching and Learning Methods | Lectures |
Assessment Methods | Written examinations Continuous assessment |
Notes | Yes |
Language | French |
General chemistry laboratory
ECTS Credits | 3 |
---|---|
Number of Hours (h/year) | 50 |
Teaching staff | MILIS, Vanessa |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0021/1 |
Prerequisite | Groundings of chemistry ( symbols of chemical elements ; units used in chemistry ; diverse chemical functions ; stoechiometrical laws, equilibrium of reactions, chemical equilibrium). Basic notions of mathematics. |
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Aims and Objectives | Get used to the laboratory instruments ; learn how to write correctly a laboratory report, know the essential properties of the studied compounds and make a correct dosage by volumetry. |
Description | Study of acids. Study of bases Study of salts. Qualitative analysis : research and identification of a cation and a anion. Quantitative analysis : principle of volumetry
Titrating acid/base |
Bibliography | |
Teaching and Learning Methods | Laboratory work |
Assessment Methods | Written examinations Continuous assessment Practical work. |
Notes | Yes |
Language | French |
Organic chemistry
ECTS Credits | 5 |
---|---|
Number of Hours (h/year) | 55 |
Teaching staff | ADAM, Maggy |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0022/1 |
Prerequisite | Basics of general chemistry. Elements of geometry ( plane angles,dihedral angles, equilateral triangle, pyramids,tetraedre). Elements and simple symetry operations ( plane, axes and centre of symetry, reflexion symetry in a plane). |
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Aims and Objectives | Correctly represent and name an organic molecule. Explain, according to the electronic structure other molecule, its chemical and physical properties. Recognize the main simple functions and explain their reactivity. Integrate the theoretical knowledge in other classes ( laboratories, biochemistry, “alimentary” chemistry). |
Description | Definition of the organic chemistry ; developed plane formulae ; carbon chains, different types of links.
Systematic study of simple functions; alicyclic alkanes; alkenes, alkynes, benzenic hydrocarbures, halogen compounds, alcohols; thiols; polyols; phenols; esters; aliphatic and aromatic amines; aldehydes and ketones; carboxylic acids; derived functions of acids. Functional interaction in complex molecules : compounds with multiple functions and simple functions. Various exercises about different functions. |
Bibliography | Harold Hart, L. Craine, D. Hart, C. Hadad, Chimie organique 1 et 2, Cours et exercices, Ed Dunod, 2008. |
Teaching and Learning Methods | Lectures |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Laboratory of organic chemistry
ECTS Credits | 3 |
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Number of Hours (h/year) | 50 |
Teaching staff | ADAM, Maggy; Osmani, Fatima |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0023/1 |
Prerequisite | Symbols of chemical elements. The different chemical functions: be able to give a function and a name to a chemical formula and the opposite. Units used in chemistry ( mole, molarity...) Stechiometrical laws, equilibrium of reactions, chemical equilibrium. |
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Aims and Objectives | Get used to laboratory instruments. Learn how to synthetize, purify, characterize and identify organic substances according to the study of their physical and chemical properties in order to approach successfully the laboratories related to “alimentary” chemistry.. |
Description | Introduction Security advice Description of the materials. Method of characterization of organic products: · Melting point Cristallization · Preparation and purification of acetanilide · Exercices Distillation · Simple distillation · Distillation of a mixture. · Fractioned distillation · Curves of distillation Extraction · Determination of the share coefficient of benzoic acid between water and dichloromethan , and succinic acid and water and ether. Chromatography · Colourants and quinones · Medicines Miscellaneous · Dosage of aspirin Identification of functions. |
Bibliography | Harold Hart, Chimie organique 1 et 2, Ed. Dunod, 2008. |
Teaching and Learning Methods | Laboratory work |
Assessment Methods | Written examinations Continuous assessment Practical work |
Notes | Yes |
Language | French |
Adults nutrition and dietetics (theory and practice)
ECTS Credits | 4 |
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Number of Hours (h/year) | 45 |
Teaching staff | BIQUET, Sabine |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0001/1 |
Prerequisite | Command of simple mathematical operations, with or without calculator, and of the rule of 3; command calculations of mean arithmetic weighted means. Basic notions on nutrients. |
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Aims and Objectives | To define, quantify, qualify and justify the needs in energetic and non energetic nutrients To work out the diet recommended to the adult subject, the pregnant woman, breast feeding , the old person and to justify each choice, quantity and consumption frequency. To take part in nutritional information of the healthy adult (and above mentioned particular groups) |
Description | Energetic needs, energetic balances and weight control. Detailed study of macronutriments: definition, composition, roles, sources, needs. Study of food groups (on the basis the of food pyramid). Belgian nutritional recommendations. Nutritional contributions advised for the French population. The balanced diet of the healthy adult Nutrition of the pregnant woman Nutrition of the breast-feeding woman Nutrition of 3rd and 4th age people |
Bibliography | MARTIN A. coordinateur, Apports Nutritionnels conseillés pour la population française, Ed Tech & Doc, Paris, 2001 BIESALSKI H., GRIMM K.P., Atlas de poche de Nutrition, Ed Maloine, 1999. |
Teaching and Learning Methods | Lectures and exercises |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
Children Nutrition and dietetics (theory and practice)
ECTS Credits | 4 |
---|---|
Number of Hours (h/year) | 45 |
Teaching staff | STEILS, Annette |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0002/1 |
Prerequisite | Command of simple mathematical operations, with or without calculator, and of the rule of 3; command of calculations of arithmetic weighted means Basic notions on the nutrients. |
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Aims and Objectives | To name the various factors bound to interfere with the growth of the child. To define, quantify and qualify the evolution and the staturo-ponderal situation of the child as well as their nutritional needs To work out the diet of the child and to justify each choice made. To take part in the nutritional information of the child and their circle . |
Description | Notions of growth and development Energy and nutrition needs for the child (and pregnant) Breast-feeding Bottle-feeding Food diversification Children nutrition Teenagers nutrition Discussion and revision |
Bibliography | Dr FRICKER J., DARTOIS A-M., du FRAYSSEX M. Guide de l’alimentation de l’enfant, Ed Odile Jacob, 1998 BIESALSKI H., GRIMM K.P., Atlas de poche de Nutrition, Ed Maloine, 1999. MARTIN A. coordinateur, Apports Nutritionnels conseillés pour la population française, Ed Tech & Doc, Paris, 2001 Cahier technique de « A table des cartables ». Pour une alimentation « santé » à l’école fondamentale, Euralisa, 2001 |
Teaching and Learning Methods | Lectures and exercise |
Assessment Methods | Written examinations |
Notes | Yes |
Language | French |
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