Dietetics and Nutrition

Nutritional Therapy and Dietetics 2

Integrated course, 6.50 ECTS


Course content

This course unit covers the following topics:
• gastroenterology (cystic fibrosis)
• geriatrics
• malnutrition
• neurology
• oncology/haematology
• eating disorders
• pulmonology
• psychiatry
• allergies
• disorders of the skeletal system

• conditions and disorders relevant to nutritional therapy and multiple manifestations
• diagnostic options and requirements, progression and prognosis
• treatment options (e.g. pharmacological, surgical, psychological, nutritional) and prospects of success
• interrelation between symptoms, diagnosis, therapy, approaches and necessity of cooperation with other professions
• interpretation of clinical and diagnostic findings
• target parameters for nutritional therapy,
• evaluation of case examples based on the dietetic process
• implications of nutritional therapy measures for overall nutritional supply
• development of a nutritional therapy plan based on medical diagnosis, relevant parameters for the development of a nutritional therapy plan and implementation of an appropriate diet
• application of quality assurance measures as part of the dietetic process.

Learning outcomes

In this module students are made familiar with the principles of enteral, parenteral and perioperative nutrition and the principles and guidelines of nutritional therapy and the development of nutritional therapy plans, including medication for the following conditions and disorders
• gastroenterological disorders
• oncological diseases
• geriatric diseases
• malnutrition
• neurological diseases
• disorders of the skeletal system
• food allergies and intolerances

The students
• 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
• are able to determine the nutritional status using anthropometric or other methods
• are familiar with the principles of enteral and parenteral nutrition
• have knowledge of perioperative nutrition concepts
• are familiar with medication for the above conditions and disorders
• understand the principles of drug effects and are aware of potential adverse effects and interactions
• 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


Prerequisites and co-requisites


Assessment methods and criteria