But du cours
Be able to identify the nutritional needs of a population. Be able to determine the nutritional value and quality of a food in relation to scientific context and public health issues. Know the regulatory context and be able to create nutritional labeling for foods.
Acquis d'apprentissage visés
Develop a simple specification sheet based on predefined constraints. Formulate and transform a product. Adapt and select product characterization methods (physicochemical, rheological, sensory, nutritional, shelf life) according to objectives.
Prérequis
Structure of biomolecules
Programme
- Concept of energy balance, methodology for exploring nutritional status and identifying needs.
- Role of nutrients, identification of food sources.
- Public health context and nutritional prevention policy, recommendations and reference intervals for the general population and specific populations.
- Determining nutritional quality factors
- Regulations regarding labeling
Modalités d'évaluation
Continuous assessment Individual knowledge evaluation Project-based learning with submission of a group report
Bibliographie
Apports nutritionnels conseillés pour la population française, 3rd edition - Afssa 2001 Update of PNNS benchmarks: Development of nutritional references – Anses, Dec. 2016
Supports
Course and tutorial materials made available