Physiology and Pathology of Nutrition

The aim of this course is to acquire scientific knowledge and skills in the field of nutrition and more specifically in relation to pathologies.

Nutrition is defined as the science that analyzes the relationship between food and health. The links between nutrition and health are becoming better known and the risk of developing many diseases - cancer, cardiovascular disease, obesity or type 2 diabetes - can be reduced by following national nutrition recommendations.

These recommendations are based on multiple scientific studies and are evolving as new knowledge becomes available. It is still difficult to describe the biological mechanisms that explain the complex effects of nutrition on health.

Numerous epidemiological studies have established that a sufficient, balanced and diversified diet is essential for growth, maintenance of immunity, fertility and successful aging (cognitive performance, maintenance of muscle mass, fight against infections).

Take a critical and objective look at the epidemiological studies presented.

- Acquire the basic notions in the various fields of nutrition.

- Understand the physiological control of energy homeostasis: regulation of food intake and energy expenditure.

- Integrate that Food and Health are intimately linked: like other factors, environmental and / or genetic, food contributes to the occurrence of various diseases. It is therefore a risk factor, but can also be a protective factor.