Dietetics and Nutrition

Nutritional Therapy and Dietetics 1

Integrated course, 8.00 ECTS

 

Course content

The students
• are familiar with the clinically relevant diets
• are familiar with the following clinical conditions, including diagnosis, progression, therapy and prognosis: hypertension, hyperuricemia/gout, renal diseases, overweight/obesity, dyslipoproteinaemia, diabetes mellitus, gastroenterological diseases
• understand the relationship between clinical condition, diagnosis, treatment and the necessity of cooperating with other professions
• are able to identify the health problem of the patient and derive nutritionally relevant information from the diagnostic findings
• learn to link dietetic knowledge and skills with knowledge from the fields of medicine and nutritional physiology
• learn to prepare individual nutrition plans for the above clinical conditions and implement them together with the patient
• are able to carry out the dietetic process according to § 2 (4) MTD-G, as part of the overall medical process

Learning outcomes

In this module students become familiar with clinically relevant diets and the principles and guidelines of nutritional therapy and learn to develop nutritional therapy plans for the following clinical conditions:
• hypertension
• hyperuricemia/gout
• renal diseases
• overweight/obesity
• dyslipoproteinaemia
• diabetes mellitus
• gastroenterological diseases

The students
• are familiar with the clinically relevant diets
• are familiar with the above clinical conditions, including diagnosis, progression, therapy and prognosis
• understand the relationship between clinical condition, diagnosis, treatment and the necessity of cooperating with other professions
• are able to identify the health problem of the patient, derive nutritionally relevant information from the diagnostic findings and draw appropriate conclusions
• learn to link dietetic knowledge and skills with knowledge from the fields of medicine and nutritional physiology
• learn to prepare individual nutrition plans for the above clinical conditions and implement them together with the patient
• are able to carry out the dietetic process according to § 2 (4) of the Federal Act Regulating High Level Allied Health Professions (MTD-G), as part of the overall medical process
• are familiar with the fundamentals for providing scientifically sound diets in the hospital as well as relevant literature and terminology of nutrition medicine

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

ILV

Prerequisites and co-requisites

M01-16

Assessment methods and criteria

Written/oral