OBJECTIVE OF THE TRAINING
This specialty aims to train nutrition professionals who can apply nutrition science to the nutrition and education of individuals and groups, whether they are healthy or ill.
RESEARCH SKILLS
Generic skills
– Work independently, collaborate in a team;
– Analyze, synthesize a professional document (French, English);
– Communicate orally, in writing, in business or outside (French, English);
– Participate in / lead a project management process;
– Know and exploit the professional and institutional networks of the food and nutritional sectors.
Specific skills
– Evaluate the nutritional status of a patient;
– Formulate diets and make dietary dishes;
– Facilitate therapeutic education sessions;
– Interact with other specialists in the field of food in the food industries, catering and sports medicine by sharing its skills on nutritional quality and nutritional balance.
– Conduct consumer surveys and participate in the development of new products.
OPPORTUNITIES
– Hospitals
– Educational establishment;
– Sports Center;
– Food industry ;
– House of cure or retirement.
– Nutritionist or dietetician (counsellor)
– Food or restaurant manager
– Food and health reporter
– Editor, advertising or marketing specialist
– Catering manager
– Teacher
Semester 1
Field : Medical and Biomedical Sciences | Specialty: Nutrition and Dietetics | ||||||
Code
| Courses Titles | Hourly Volume | Number | ||||
L | T | P | SPW | Total | of Credits | ||
Fundamental courses 30% (2 UC) 9 credits 135 hours | |||||||
NTD111 | Anatomy and Physiology I | 30 | 5 | 5 | 5 | 45 | 3 |
NTD112 | Microbiology I (Bacteriology – Parasitology – Biochemistry) | 55 | 10 | 20 | 5 | 90 | 6 |
Professional courses 60% (4 UC) 18 credits 270 hours | |||||||
NTD113 | Nutritional needs I | 40 | 15 | 15 | 5 | 75 | 5 |
NTD114 | Structural Biochemistry | 35 | 15 | 5 | 5 | 60 | 4 |
NTD115 | Dietary Allowances I | 40 | 20 | 10 | 5 | 75 | 5 |
NTD116 | Clinical Internship I | / | / | 60 | / | 60 | 4 |
Transversals courses 10% (1 UC) 3 credits 45 hours | |||||||
NTD117 | Bilingual training | 25 | 5 | 10 | 5 | 45 | 3 |
Total | 285 | 75 | 12 | 78 | 450 | 30 | |
Semester 2
Field : Medical and Biomedical Sciences | Specialty: Nutrition and Dietetics | |||||||||||||||||||||
Courses Titles EU CODE |
Number Of Credits | |||||||||||||||||||||
Fundamental courses 30% (2 UC) 9 credits 135 hours | ||||||||||||||||||||||
NTD121 | Anatomy Physiology II | 35 | 20 | 15 | 5 | 75 | 5 | |||||||||||||||
NTD122 | Sociology -Anthropology and Medical Psychology | 30 | 15 | 10 | 5 | 60 | 4 | |||||||||||||||
Professional courses 60% (4 UC) 18 credits 270 hours | ||||||||||||||||||||||
NTD123 | Introduction to Food | 40 | 15 | 15 | 5 | 75 | 5 | |||||||||||||||
NTD124 | Food Cooking Techniques | 25 | 10 | 20 | 5 | 60 | 4 | |||||||||||||||
NTD125 | Nursing Practice | 40 | 15 | 15 | 5 | 75 | 5 | |||||||||||||||
NTD126 | Clinical Internship II | / | / | 60 | / | 60 | 4 | |||||||||||||||
Transversals courses 10% (1 UC) 3 credits 45 hours | ||||||||||||||||||||||
NTD127 | Information and Communication Technologies (ICT) | 40 | / | / | 5 | 45 | 3 | |||||||||||||||
Total | 235 | 56 | 94 | 65 | 450 | 30 | ||||||||||||||||
Semester 3
Field : Medical and Biomedical Sciences | Specialty: Nutrition and Dietetics | |||||||
Code | Courses Titles | Hourly Volume | Number Of Credits | |||||
L | T | P | SPW | Total | ||||
Fundamental courses 30% (2 UC) 9 credits | 135 hours | |||||||
NTD231 | Public Health : Epidemiology Environmental Health | and | 40 | 15 | 15 | 5 | 75 | 5 |
NTD232 | Metabolic Biochemistry | 30 | 15 | 10 | 5 | 60 | 4 | |
Profession | al courses 60% (4 UC) 18 credits 270 hour | s | ||||||
NTD233 | Dietetic Pathophysiology I | 30 | 15 | 10 | 5 | 60 | 4 | |
NTD234 | Food Microbiology | 40 | 15 | 15 | 5 | 75 | 5 | |
NTD235 | Dietary Planning | 35 | 15 | 20 | 5 | 75 | 5 | |
NTD236 | Clinical Internship III | / | / | 60 | / | 60 | 4 | |
Transvers | alscourses 10% (1 UC) 3 credits 45 hours | |||||||
NTD237 | Medical English/Medical French | 25 | 5 | 10 | 5 | 45 | 3 | |
Total | 230 | 65 | 93 | 62 | 450 | 30 | ||
Semester 4
Field : Medical and Biomedical Sciences | Specialty: Nutrition and Dietetics | |||||||||||||||||||||
Code Courses Titles |
Number Of Credits | |||||||||||||||||||||
Fundamental courses 30% (2 UC) 9 credits 135 hours | ||||||||||||||||||||||
NTD241 | Public Health II (Demography – Health Promotion) | 30 | 15 | 10 | 5 | 60 | 4 | |||||||||||||||
NTD242 | Food Biochemistry Practical Techniques | 25 | 20 | 25 | 5 | 75 | 5 | |||||||||||||||
Professional courses 60% (4 UC) 18 credits 270 hours | ||||||||||||||||||||||
NTD243 | Dietetic Pathophysiology II | 30 | 15 | 10 | 5 | 60 | 4 | |||||||||||||||
NTD244 | Nutritional Needs II | 40 | 15 | 15 | 5 | 75 | 5 | |||||||||||||||
NTD245 | Dietary Allowances II | 40 | 15 | 15 | 5 | 75 | 5 | |||||||||||||||
NTD246 | Clinical Internship IV | / | / | 60 | / | 60 | 4 | |||||||||||||||
Transversalscourses 10% (1 UC) 3 credits 45 hours | ||||||||||||||||||||||
NTD247 | 26 | 11 | 3 | 5 | 45 | 3 | ||||||||||||||||
Total | 227 | 70 | 100 | 53 | 450 | 30 | ||||||||||||||||
Semester 5
Field : Medical and Biomedical Sciences | Specialty: Nutrition and Dietetics | ||||||
Code | Courses Titles | Hourly Volume | Number Of Credits | ||||
L | T | P | SPW | Total | |||
Fundamental courses 30% (2 UC) 9 credits 135 hours | |||||||
NTD351 | Ergonomics in the Food Industry | 30 | 15 | 10 | 5 | 60 | 4 |
NTD352 | Molecular Genetics | 40 | 20 | 10 | 5 | 75 | 5 |
Professional courses 60% (4 UC) 18 credits 270 hours | |||||||
NTD353 | Management And Economic In Dietetics | 40 | 10 | 20 | 5 | 75 | 5 |
NTD354 | Food Allergies | 45 | 15 | 10 | 5 | 75 | 5 |
NTD355 | Family Assesment | 30 | 15 | 10 | 5 | 60 | 4 |
NTD356 | Clinical Internship V | / | / | 60 | / | 60 | 4 |
Transversal scourses 10% (1 UC) 3 credits 45 hours | |||||||
NTD357 | Computer business | 20 | 5 | 15 | 5 | 45 | 3 |
Total | 190 | 37 | 180 | 43 | 450 | 30 | |
Semester 6
Field : Medical and Biomedical Sciences | Specialty: Nutrition and Dietetics | ||||||
Code | Courses Titles | Hourly Volume | Number Of Credits | ||||
L | T | P | SPW | Total | |||
Fundamental courses 30% (2 UC) 9 credits 135 hours | |||||||
NTD361 | Microbiology II (Virology – Mycology – Immunology) | 30 | 15 | 10 | 5 | 60 | 4 |
NTD362 | Practical Food Microbiology and Mycology | 25 | 15 | 30 | 5 | 75 | 5 |
Professional courses 60% (4 UC) 18 credits 270 hours | |||||||
NTD363 | Enzymology | 30 | 15 | 10 | 5 | 60 | 4 |
NTD364 | Practical Diet Planning and Cooking Techniques | 25 | 15 | 30 | 5 | 75 | 5 |
NTD365 | Food Hygiene and Sanitation | 15 | 10 | 30 | 5 | 60 | 4 |
NTD366 | Practical Project | / | / | 70 | 5 | 75 | 5 |
Transversals courses 10% (1 UC) 3 credits 45 hours | |||||||
NTD367 | Civic Education and Ethics / Initiation to the Law | 35 | 5 | / | 5 | 45 | 3 |
Total | 196 | 49 | 153 | 52 | 450 | 30 | |
