Key words
Nutrients, digestion, metabolism, digestive problems, deficiency symptoms, food anamnesis
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 (human and animal food)The student has a clear insight in the digestion and metabolic aspects of human and animal food intake.The student knows the most important analytical principles and is able to conduct simple analytical analyses.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.
Digestion and metabolic aspects of human and animal food intake
Analytical principles
As an illustration, the students have to make an analysis of their proper feeding-behaviour
Prerequisites
Basic knowledge of organic- and inorganic chemistry
Final Objectives
The student is able to analyse, to solve – through cognitive knowledge – cases regarding nutrition, to think rational minded, to make conclusions and relationships between the nutrients , physiological characteristics and health.
The student is able to estimate the nutritional value of food and to advise well-balanced nutrition.
Materials used
Teacher's course
Other textbook(s)
Other (laboratory, CD-ROM)
Study costs
Cost: 14.0 EUR
Course: ± € 6.50
Nutrition tabel: ± € 7.5
CD-ROM nutrition tabel (optional): ± € 7.5
Study guidance
Permanent possibility to ask questions, the courses are an interactive process, mentor guidance
Teaching Methods
Lectures
Demonstrations
Exercises
Assessment
Scoring system:
Written examination
Assignments
Reporting
Permanent evaluation
Lecturer(s)
Marianne DE MEERLEER - Béatrice DE SMET
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