Th e Scientific Foundations of the BTS Dietetics

The Scientific Foundations of the BTS Dietetics

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The BTS Diététique is based on scientific knowledge that enables us to understand how food affects health and prevents disease.

1. Basic sciences

Biochemistry and Physiology

Biochemistry = structure and transformation of nutrients in the body. Analyzes :

• carbohydrates,
• lipids,
• proteins,
• produce energy.

Physiology = functioning of the digestive, endocrine and metabolic systems = essential to the regulation of nutrition and health.

Microbiology

Microbiology :

• role of bacteria,
• viruses ,
• and fungi in food.

This includes :

• food preservation,
• the prevention of food poisoning,
• and the hygiene standards in catering and hospital environments.

2. Food Science and Nutrition

Food Knowledge and Culinary Techniques

The standards focused :

• nutritional composition of foods,
• their classification,
• and their impact on health.

Culinary techniques adapted to preserving the nutritional and taste qualities of foods.

3. Therapeutic dietetics and diet

The aim of therapeutic dietetics is to adapt diet to pathologies. In the reference system, specific diets occupied a central place :

• Diabetic diet
• Hypocaloric diet
• Hyperprotein diet
• Salt-free diet
• Exclusion diets

A brief Conclusion

The Dietetics BTS is based on a strong scientific approach, combining theory and practice, to train professionals capable of adapting food to different needs.

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