Dietetics and Nutrition

Communication 3

Seminar, 0.50 ECTS


Course content

Students learn to present their research results in an effective and convincing manner. Their spoken and body language give the impression of self-confidence and their presentations meet the recommended criteria. They practice presenting various contents based on didactic recommendations.

Recommended literature:
Schulz von Thun F. (2006): Miteinander reden 1. RoRoRo Verlag Hamburg.
Birkenbihl V. (2000): Kommunikationstraining. MVG Verlag Landsberg
O´Connor J, Seymour J. (2002): Gelungene Kommunikation und persönliche Entfaltung. VAK Verlag Kirchzarten
Mc Dermott I, O´Connor J (2002): NLP und Gesundheit. Die offenen Geheimnisse der Gesunden. VAK Verlag Kirchzarten.
Watzlawick P. (1983) Anleitung zum Unglücklichsein. Piper München
Amon I. (2003) Macht der Stimme. Redline Wirtschaftsverlag

Lecture, presentation

Learning outcomes

Students acquire personal and social skills such as communicative skills, critical abilities, conflict management, empathy, role distance, frustration tolerance, self-determination, self-reflection, creativity and co-participation, ability to work in a team and a clear conception of the profession. They learn to communicate in English both in scientific contexts and in dealings with patients and colleagues as well as to read and understand English specialist literature.
On completion of the module students will be able to:
--> realistically assess their own abilities in terms of the technical, organisational, coordination and administrative requirements of the profession;
--> justify and substantiate their own decisions in a responsible way;
--> implement communicative and organisational skills required to solve complex interdisciplinary tasks;
--> conduct professional briefings and consultations and establish a basis of mutual trust with the patients or relatives;
--> take into account cultural and religious needs, lifestyles and values;
--> work in accordance with economic and ecological principles and professional regulations;
--> engage in lifelong learning and continuing training to constantly adapt their knowledge and skills to the latest medical scientific findings in order to ensure high professional quality and contribute to the further development of the profession.
--> process nutritional information for individuals and groups of persons, provide dietetic processes and nutritional advice within the scope of health promotion and prevention.

Mode of delivery


Assessment methods and criteria

continuous assessment