Dietetics and Nutrition

Professional Internship 3

Internship, 17.00 ECTS


Course content

Students learn to implement their theoretical knowledge in practice.
They provide and document nutritional advice, nutrition therapies and ward rounds both with dieticians and independently in accordance with the dietetic process.
They are able to perform nutrition evaluations and derive dietetic requirements, perform nutrition screenings and detect nutritional deficiencies.
They are familiar with specialised dietetics and can implement the corresponding dietetic regimes both under guidance and independently.

Recommended literature:
Specialist literature (latest editions):
Pudel, Praxis in der Ernährungsberatung
Heepe, Wigand, Lexikon Diätetische Indikationen,
Kasper, Urban Ernährungsmedizin und Diätetik
Götz, Rabast, Diättherapie
Leitzmann, Ernährung in Prävention und Therapie
Referenzwerte für die Nährstoffzufuhr – DACH, DGE, OGE
Biesalski, Ernährungsmedizin

Knowledge transfer from theory to practice

Learning outcomes

Students are made familiar with different diseases and disorders and practical therapeutic measures enabling them to consolidate and implement their knowledge in practice.

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;
--> prepare and implement therapeutic concepts for patients receiving parenteral nutrition;
--> 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;
--> 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
--> contribute to the further development of the profession.

Mode of delivery


Assessment methods and criteria

continuous assessment