Dietetics and Nutrition

Clinical Nutrition

Integrated course, 2.00 ECTS


Course content

The students
• are familiar with methods for determining the nutritional status
• are familiar with the indications and contraindications of enteral and parenteral nutrition and are able to select the appropriate nutritional therapy
• are able to select the appropriate tube feeding and drinking preparations for enteral nutrition of the patients and indications at hand
• are familiar with the feeding routes for different tube types, tube feeding options and applications and nursing care of tube-fed patients
• are familiar with the structural setups and are able to carry out the relevant energy and fluid calculations
• are familiar with application and interaction with drugs
• are familiar with different preparations for parenteral nutrition and their indications, feeding routes and modes of administration
• are familiar with the metabolism characteristics of patients in intensive care
• have knowledge of perioperative nutritional concepts and homecare

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