Duration
Nutrition, elements of dietetics and diseases, Nutrition and diseases : 10h Th
Allergies and food intolerances :
Number of credits
| Master in innovation management and the food design (120 ECTS) | 4 crédits |
Lecturer
Nutrition, elements of dietetics and diseases, Nutrition and diseases : Nathalie Esser, Nicolas Paquot
Allergies and food intolerances : Catherine Reenaers
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Nutrition, elements of dietetics and diseases, Nutrition and diseases
Implications of nutrition in various important diseases (obesity, diabetes, dyslipidemias). Adult and pediatric aspects, inborn diseases of the metabolism. Pathogenic and therapeutic aspects
Allergies and food intolerances
The aim of the teaching is to provide basis of food allergy and food intolerence.
Epidemiology, clinic, diagnosis and management will be discussed. Differential diagnosis will be discussed.
The case of coeliac disease will be more specifically detailed.
Learning outcomes of the learning unit
Nutrition, elements of dietetics and diseases, Nutrition and diseases
The student must be able to understand how nutrition plays a role in the genesis of these diseases and how it can be part of the care.
Allergies and food intolerances
To be able to suspect, diagnose and treat food allergy. To identify the main food allergens
To know the tyical and atypical symptoms of coeliac disease, the diagnostic tests, the complications.
Prerequisite knowledge and skills
Nutrition, elements of dietetics and diseases, Nutrition and diseases
Basic concept of human physiology and biochemistry
Allergies and food intolerances
Knowledge of immonological processes involving T cells and Immunoglobulins and the different kinds of immunoglobulins.
Gut anatomy and histology.
Physiology of the digestion.
Planned learning activities and teaching methods
Allergies and food intolerances
Slides projection
Mode of delivery (face to face, distance learning, hybrid learning)
Nutrition, elements of dietetics and diseases, Nutrition and diseases
Face to face or distance-learning if necessary
Allergies and food intolerances
Face-to-face course
Additional information:
presential
Recommended or required readings
Allergies and food intolerances
sludes and personnal notes
Nutrition, elements of dietetics and diseases, Nutrition and diseases
written examination
Allergies and food intolerances
Exam(s) in session
Any session
- In-person
written exam
Other : written exam
Additional information:
multiples choices questions. Notes +1/0
Work placement(s)
Allergies and food intolerances
non applicable
Organisational remarks and main changes to the course
Allergies and food intolerances
presential cousrses
Personnal notes during the teaching are encouraged
Contacts
Nutrition, elements of dietetics and diseases, Nutrition and diseases
e-mail: nathalie.esser@uliege.be
Secretariat: V. Draps (04/3668458)
Allergies and food intolerances
catherine.reenaers@uliege.be
Association of one or more MOOCs
Allergies and food intolerances
There is no MOOC associated with this course.
Additional information:
none