Key words
Nutrition
Objectives
Give insight in the basic components of food: water and the different fractions of the dry matter with attention to nutritional aspects, properties and analysis.
The relations between the nutrients are discussed and finally their requirement is given in terms of a well-balanced nutrition.
Topics
Composition of food with its different components:
- Dry matter with: proteins, lipids, carbohydrates, minerals, vitamins, phyto-chemicals
For every component following topics are discussed:
- Interactions as well as the principles and systems of chemical analysis.
As an illustration, the students have to make an analysis of their proper feeding-behaviour
Prerequisites
None
Final Objectives
Materials used
Teacher's course
Other textbook(s)
Other (laboratory, CD-ROM)
Study costs
Course: ± € 6.50
Nutrition tabel: ± € 5.00
CD-ROM nutrition tabel (optional): ± € 6.00
Laboratory clothes: ± € 25.00
Study guidance
Teaching Methods
Lectures
Demonstrations
Exercises
Assessment
Scoring system:
Written examination
Assignments
Lecturer(s)
Marianne DE MEERLEER
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