Applied Nutrition Communication
Integrated course, 3.00 ECTS
Students develop nutrition projects (in cooperation with courses in Project Management and Nutrition Marketing) for specific target groups and implement them in practice.
• methods of teaching and learning
• planning, design and moderation of training course and seminars
• overview of different didactic approaches for different target groups
• preparation of nutrition and training concepts for different population groups
• preparation of training concepts for nutritional therapy
• practical implementation of a project
• fundamentals of professional writing with a special focus on nutrition communication, the storytelling approach, the significance of images,
• use of Web tools (e.g. Web 2.0), writing of press releases, preparation for interviews and dealing with journalists.
• students learn to prepare for interviews with journalists to communicate “their” topics in a targeted manner.
Specialist literature (latest editions):
Döring, Lehren und Trainieren in der Weiterbildung.
Birkenbihl, Trotzdem lehren.
Siebert, Methoden für die Bildungsarbeit.
Siebert, Didaktisches Handeln in der Erwachsenenbildung
Knoll, Kurs- und Seminarmethoden (und weitere Methodenpool-Literatur).
FÖRSTER H-P: Texten wie ein Profi. Frankfurter Allgemeine Zeitung – Institut für Management-, Markt- und Medieninformationen, Frankfurt am Main (2005)
HERBST D, SCHEIER C: Corporate Imagery – Wie Ihr Unternehmen ein Gesicht bekommt.
FRENZEL K, MÜLLER M, SOTTONG H: Storytelling – Die Kraft des Er-zählens fürs Unternehmen nutzen.
SCHMIDBAUER K, KNÖDLER-BUNTE E: Das Kommunikationskonzept – Konzepte entwickeln und präsentieren.
Lecture, project-oriented group work, exercises with clients
Students deepen their theoretical knowledge and implement it in practice in individual and group counselling sessions, presentations, workshops and projects involving different target groups.
Students acquire the following skills:
practical implementation of project management, nutrition marketing, nutrition counselling, workshops and presentations taking into account specific target groups, requirements in terms of nutritional medicine and dietetics, socio-cultural, ecological and economic aspects and a conducive didactic concept.
On completion of the module students will be able to:
--> implement the dietetic process as part of the medical process in accordance with doctor?s instructions and in compliance with Sec. 2 (4) of the Allied Health Professions Act (MTD-G);
--> identify the health problem of the patient, extract information relevant to nutritional medicine from clinical findings and, if necessary, collect additional medically relevant information in consultation with the doctor in charge;
--> recognise the limits of independent work and place it in context with the relevant legal provisions;
--> recognise the scope of competence of other health professions and other professions and work together in multi-professional teams;
--> define the necessary dietetic measures and determine the nutritional status using anthropometric or other measurement methods;
--> prepare a detailed report and assessment of dietetic requirements based on symptoms, nutritional anamnesis and therapeutically relevant data and draw conclusions for dietetic therapy;
--> prepare a dietetic therapeutic concept, define therapeutic objectives and appropriate treatment measures and plan the corresponding therapy units in accordance with doctor?s instructions;
--> implement, continuously evaluate and, if necessary, adapt the therapeutic process;
--> carry out therapies in accordance with professional and scientific findings and experiences;
--> discuss the therapeutic concept with patients or their relatives, adapt the concept to their needs and motivate them to actively participate in the therapy and engage in self-monitoring;
--> document the course of treatment and analyse and evaluate the results;
--> prepare recipes and meal plans for food service management, including calculation of nutritional value based on the significance of the individual food groups in terms of nutritional physiology, taking into account regional and individual eating habits as well as institutional and economic framework conditions;
--> process nutritional information for individuals and groups of persons, provide dietetic processes and nutritional advice within the scope of health promotion and prevention
--> take into account the requirements of quality management and legal provisions in terms of environmental protection, food and hygiene;
--> implement the knowledge obtained in research, science, industry and the restaurant sector;
--> develop, shape and perform their work (especially freelance work) based on organisational and business management principles;
--> realistically assess their own skills 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.
Mode of delivery
Assessment methods and criteria