Dietetics and Nutrition

Disseminated Nutrition Project

Integrated course, 3.50 ECTS


Course content

In this course unit students learn the theoretical principles of project management and apply this knowledge in practice in small-scale projects.

The students
• are familiar with the components of project management: project definition, project planning, project calculation, project documentation, project implementation, project evaluation
• are able to apply project presentation techniques
• are able to select different didactic approaches for different target groups
• know methods of teaching and learning and are able to apply them, depending on the relevant target group
• are able to plan, design and moderate training courses and seminars
• are able to develop and implement nutritional and training plans for different population groups
• are introduced to the concept of human learning and appropriate strategies for the sustainable communication, uptake and processing of information (learning)
• become familiar with the institutional and individual prerequisites for the dissemination of information and are equipped with the tools required for the planning of presentations
• are able to perform a target group analysis, define goals and core messages and reduce the content accordingly in a didactically sensible manner

Learning outcomes

The students acquire knowledge in the fields of project management, media work and new media in the nutrition sector. They consolidate their knowledge by applying what they have learned in theory to small-scale projects with different target groups.

The students
• acquire skills in the fields of project management, project development (workshops, presentations etc.) taking into account the relevant target group, medical and dietetic requirements, socio-cultural, ecological and economic aspects and a targeted didactic concept
• are familiar with and able to apply methods of teaching and learning
• are familiar with the major principles of professional writing with a focus on nutrition communication
• are introduced to the storytelling approach, the significance of images, writing press releases and press work
• are aware of the significance of the new media in nutrition communication and know how to use them

Recommended or required reading and other learning resources / tools

Books, journals and relevant current primary literature will be announced by the lecturers at the start of the course or are included in the relevant syllabus.

Mode of delivery


Prerequisites and co-requisites

M06, M07, M10, M11, M13, M16, M18, M21, M22, M25, M26

Assessment methods and criteria

Continuous assessment/written/oral