Dietetics and Nutrition

Practice of Nutritional Therapy and Dietetics 2

Integrated course, 3.00 ECTS

 

Course content

The students
- are able to prepare, analyse, modify and assess meal plans and recipes for dietetic problems (e.g. nephrology)
- are able to independently carry out, analyse, modify and assess energy and nutritional calculations of dietetic meal plans and recipes
- are able to integrate needs of specific target groups (e.g. individual, cultural, socio-economic needs) in the preparation of dietetic meal plans and recipes
- are able to take into account economic framework conditions as well as seasonal and regional circumstances in the preparation of meal plans and recipes for both individual patients and community catering
- are able to estimate the energy and nutritional content of foods and meals
- are able to calculate quantities correctly
- are able to prepare, adapt and assess dietetic recipes and meals independently
- are familiar with the instrument of food tasting as a sensory analysis in the dietetic context and can apply it for assessing meals
- are able to calculate protein portions
- are able to play an active role in the interface management between kitchen, patient and medical personnel (e.g. making recommendations, instructing others to prepare meals in the dietetic context)

Learning outcomes

In this module students continue to acquire advanced knowledge of nutrition and food service management for different target groups such as individuals, groups and community catering, especially in a dietetic context, e.g. nephrology. A special focus is placed on practice in meal planning, recipe creation and modification. The energy and nutritional calculations of the meal plans and recipes are carried out, analysed and modified according to current dietetic recommendations (e.g. guidelines) and finally assessed for application in dietetic interventions. Nutrition calculation software will be applied as a management tool in nutritional therapy. The meals are prepared and tasted in the dietetic context according to the recommendations of the current rationalisation scheme. In addition to dietetic recommendations, a special focus is placed on the specific needs of different target groups (e.g. socio-economic aspects) and taking into account economic requirements (e.g. time, financial and personnel resources) in meal planning.

The students
- are familiar with advanced aspects of meal and menu planning for different target groups in the preventive context and can apply them
- are familiar with advanced aspects of recipe creation and modification in the dietetic context and can apply them
- are able to independently carry out, analyse, modify and assess energy and nutritional calculations for specific target groups in a dietetic context
- are able to apply nutrition calculation software
- are able to develop, calculate, adapt and evaluate meal plans and recipes for specific target groups and quantities in a dietetic context
- are able to prepare dietetic meals independently and derive recommendations for adapting them based on a sensory analysis and evaluation
- can recommend meals and recipes for specific target groups in a dietetic context
- are able to play an active role in the interface management between patient, medical personnel and kitchen

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

M01-22

Assessment methods and criteria

Written/oral and practical exam