Nutritional requirements

Describe nutritional requirements and their evaluation, according to physiological conditions and for the prevention of pathologies.
State, describe and evaluate the nutritional properties of foods, and analyze them with a view to adding value through formulation or nutritional labeling.

Course unit "Physiology of digestion"
Basic data on molecular biology "Food microbiology"
Course unit "Physiology of nutrition"
Biochemical elements

I : Nutritional requirements


Pallet : 18 CM + 1 TD en ½ promo



Introduction to the study of nutritional requirements



The need for energy and its coverage by the ration
The need for protein and its coverage by the ration : Methods for assessing protein quality
The need for lipids and their coverage by the ration
The need for carbohydrates and their coverage by the ration
Fibers Fate in the digestive tract Impact on health
The need for minerals and their coverage by the ration : Water and electrolytes
Fat-soluble vitamins
Water-soluble vitamins
Composition tables: Presentation and use


Alfos: 2 CM and 1 TD in ½ promo



Enhancing the nutritional qualities of a food: labeling, claims, regulatory aspects


II: Nutrition case study


Pallet: Nutrition case study 3 TD en ½ promo



Produce an oral summary of a nutrition problem with significant societal resonance.
The proposed topic is not covered in class and will be presented orally.
The case study requires the use of knowledge acquired in class, and its comparison and perspective with specific data obtained through bibliographic research.

Human Nutrition and Toxicology

Recommended dietary allowances for the French population. R. Martin. Tech et Doc Lavoisier, 2001
Lamy Dehove: étiquetage et présentation des denrées alimentaires
Lehninger, Principles of biochemistry. David Nelson and Michael Cox, Worth Publishers, 2000
Vitamins in the food industry. C. Bourgeois. Lavoisier, 200