Dietetics and Nutrition

Counseling Techniques 2

Seminar, 2.00 ECTS


Course content

The course provides fundamentals of
• nutritional counseling (job profile of consultants, definition and forms of nutritional counseling, tasks and objectives)
• communication techniques and processes in nutritional counseling.
• determining and assessing the nutritional condition of clients/patients, conveying advice (food selection, preparation methods, meal plans), quality assurance in nutritional counseling (documentation and evaluation), psychological components of nutritional counseling, special forms of counseling, development of customised counseling materials.
• individual counseling, group counseling and training in clinical areas, preparation of counseling materials, target-group specific counseling materials

Recommended literature:
Rogers C et al (2005): Die klientenzentrierte Gesprächspsychotherapie. Fischer Verlag Frankfurt.
Pudel, V. (1993) Praxis der Ernährungsberatung. Springer Verlag Berlin
Migge, B. (2005) Handbuch Coaching und Beratung. Beltz Verlag Weinheim und Basel.
Dietdrichsen, I. (1993) Ernährungsberatung – Psychologische Basiskonzepte.
Verlag für angewandte Psychologie Göttingen.
Lecture, presentation, preparation of counseling materials

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