Dietetics and Nutrition

Chemistry and Hospital Hygiene | Lecture (VO) | Coursecode: B240460107

Language of instruction German

Chemistry

3.00

ECTS

3.00

SWS

Structure of matter, periodic system of the elements The concept of energy in chemistry Units / orders of magnitude (nano – giga): Nomenclature, naming, estimation; logarithm / exponential representation. (Bio)chemical compounds in an aqueous medium Transformation of matter: driving forces for and types of chemical reactions Equilibria, disturbance of equilibria and system responses (kinetics) Redox reactions + energy contents with basics of thermodynamic background pH-value, pKA-value Energy content of chemical compounds Chemical classes around carbon: aliphates, alcohols, amines, carbonyls, carboxyls, esters, thioesters, anhydrides Water and aqueous buffer systems Structure of carbohydrates, fats, proteins and nucleic acids

Chemistry and Hospital Hygiene | Lecture (VO) | Coursecode: B240460108

Language of instruction German

Hygiene

1.00

ECTS

1.00

SWS

General basic concepts and tasks of hygiene – epidemiology and spread of infections Infection prevention measures, correct disinfection, sterilisation, general hospital hygiene, personal hygiene, vaccinations, correct hand disinfection, etc.

Fundamentals of Food Science | Lecture (VO) | Coursecode: B240460114

Language of instruction German

Food Law

1.00

ECTS

1.00

SWS

Basics of food law and consumer protection law in a dietetic context.

Fundamentals of Food Science | Lecture (VO) | Coursecode: B240460113

Language of instruction German

Food Science

3.50

ECTS

3.50

SWS

Relevant basics about different food groups, taking into account nutritional, dietelogical and sensory aspects. Correct storage of individual foods as well as aspects of their processing and preparation are covered.

Fundamentals of Human Nutrition | Lecture/Practical (IL) | Coursecode: B240460110

Language of instruction German

Anthropometrie

1.00

ECTS

1.00

SWS

Basics of body composition; getting to know, assessing and using different instruments for measuring body composition.

Fundamentals of Human Nutrition | Lecture (VO) | Coursecode: B240460109

Language of instruction German

Nutrition Science

5.00

ECTS

4.00

SWS

Basics of nutrition science, definitions of terms, nutritional physiology, nutrients and energy, nutritional status and food consumption in Austria, food additives, nutritional labeling, (food-based) nutritional recommendations based on a healthy diet, health promotion and prevention of diet-related diseases, relationship between theory and practice of dietetics.

Introduction to Dietetics and Nutrition in Science and Practice | Lecture/Practical (IL) | Coursecode: B240460101

Language of instruction German

English for Health Professionals 1

1.00

ECTS

1.00

SWS

Imparting skills in using the English language in the context of student’s future career and its diverse application possibilities.

Introduction to Dietetics and Nutrition in Science and Practice | Seminar (SE) | Coursecode: B240460103

Language of instruction German

Ethics

1.00

ECTS

1.00

SWS

Basic ethical concepts and resulting norms; legal aspects in ethics; discussion and reflection in the context of future professional fields

Introduction to Dietetics and Nutrition in Science and Practice | Lecture/Practical (IL) | Coursecode: B240460102

Language of instruction German

Professional Field of Dietetics and Nutrition

2.00

ECTS

2.00

SWS

Training in dietetics; job profile; skills and areas of application; legal basis; related sciences to dietetics; determinants of nutritional behavior; interprofessional collaboration; introduction to scientific work

Practice of Human Nutrition 1 | Lecture/Practical (IL) | Coursecode: B240460112

Language of instruction German

Food Hygiene

1.50

ECTS

2.00

SWS

Basics of food and environmental hygiene, microbiology with focus on bacteria, HACCP concept, hygiene guidelines, spoilage, preservation and storage, microbiological methods in practice

Practice of Human Nutrition 1 | Lecture/Practical (IL) | Coursecode: B240460111

Language of instruction German

Nutrition and Food Service Management 1

2.00

ECTS

2.00

SWS

Accident prevention, kitchen terminology, cooking methods, modern cooking methods, flavour formers, binders, menu knowledge – sequences, understanding kitchen procedures, cutting exercises, salads, clear and bound soups, pastries, making stocks, white and brown sauces, simple desserts, low temperature cooking, side dishes, vegetables, freshwater fish, saltwater fish.

The Human Body: Anatomy | Lecture (VO) | Coursecode: B240460104

Language of instruction German

Anatomy

5.00

ECTS

3.50

SWS

Basics of anatomy with the following focus: location names/terms, musculoskeletal system, cell structure, cell division, four basic tissue types, heart, circulation, blood vessels, respiratory tract, lymphatic organs, urogenital tract, endocrine glands, brain, nervous system, digestive tract

The Human Body: Functions 1 | Lecture (VO) | Coursecode: B240460105

Language of instruction German

General Physiology

3.00

ECTS

2.00

SWS

Cell functions, physiology of muscles, nerves, heart, respiration, blood circulation, heat balance, kindneys, digestive system and senses

General Pathology | Lecture (VO) | Coursecode: B240460201

Language of instruction German

General Pathology

3.50

ECTS

2.50

SWS

Conditions of suffering, tasks of the pathologist, cell changes, respiratory disorders, circulatory disorders, vascular diseases, high pressure, varices and coagulation disorders, circulatory disorders, embolism and consequences, hemorrhage, shock, inflammation, tissue replacement and wound healing, immunopathology, hypersensitivity reactions, infectious diseases, neoplasms, carcinogenesis.

Internship 1 | Practical (PR) | Coursecode: B240460218

Language of instruction German

Career Exploration

4.50

ECTS

0.00

SWS

The students gain an insight into the profession and responsibilities of dietitians as well as the specific workflows in the relevant organisational units.

Internship 1 | Seminar (SE) | Coursecode: B240460217

Language of instruction German

Reflection on Career Exploration

0.50

ECTS

1.00

SWS

Reflection on career exploration as part of an open discussion session in small groups.

Introduction to Scientific Methodology and Professional English | Lecture/Practical (IL) | Coursecode: B240460212

Language of instruction German

English for Health Professionals 2

1.00

ECTS

1.00

SWS

Exercises in speaking about nutritional trends and nutritional issues in society; Vocabulary related to human anatomy, physiology, and pathology related to the digestive and metabolic systems; Improving English skills related to reading strategies and linguistic foundations of academic English

Introduction to Scientific Methodology and Professional English | Lecture/Practical (IL) | Coursecode: B240460213

Language of instruction German

Scientific Methodology

1.00

ECTS

1.00

SWS

Literature procurement and research in the library and relevant online literature databases, clarification of the concept of “scientificity” in dietetics, identification of various types of literature, methodology for proper citation, and practice using selected examples, composing short scientific texts.

Practice of Human Nutrition 2 | Lecture/Practical (IL) | Coursecode: B240460206

Language of instruction German

Nutrition and Food Service Management 2

2.00

ECTS

2.00

SWS

Deepening knowledge of menu preparation in a health-promoting and preventive context, community catering and related minimum standards, calculation of menus, sustainability in community catering, estimation of kilocalories, grams, carbohydrate, fat and protein amounts, modification of recipes.

Practice of Human Nutrition 2 | Lecture/Practical (IL) | Coursecode: B240460207

Language of instruction German

Sensory Aspects in a Dietetic Context

2.00

ECTS

2.00

SWS

Basics of sensory physiology and taste formation, methods of sensory analysis, practical application of sensory analysis.

Psychology and Nutrition | Seminar (SE) | Coursecode: B240460216

Language of instruction German

Advertising psychology in the context of nutrition

1.00

ECTS

1.00

SWS

General advertising psychology. Effect of advertising in the nutrition sector. Application of social media in the nutrition sector. Target group-specific advertising

Psychology and Nutrition | Seminar (SE) | Coursecode: B240460214

Language of instruction German

Body Perception

1.00

ECTS

1.00

SWS

Background to the development of self-image and external image in relation to physical perception; Perception of attractiveness and the factors influencing it; acceptance of one’s own body; – Psychological basis of body dysmorphic disorders; Effects of changing the perspective of people with eating diso

Psychology and Nutrition | Seminar (SE) | Coursecode: B240460215

Language of instruction German

Communication

0.50

ECTS

1.00

SWS

Basics of communication and the most important communication models with the following focuses: -Training to enhance clarity in dialogues -Explaining the functioning of perception and information dissemination -Theoretical knowledge in the areas of teamwork and conflict management -Theories related to argumentation and discussion. -Presentation techniques -Voice and body language -Reflection on specific topics within communication -Content related to feedback formulation and acceptance

Specific Aspects of Human Nutrition | Lecture/Practical (IL) | Coursecode: B240460209

Language of instruction German

Nutrition in Childhood and Adolescence

3.00

ECTS

3.00

SWS

Nutrition for pregnant and nursing women, infants, children and adolescents.

Specific Aspects of Human Nutrition | Lecture/Practical (IL) | Coursecode: B240460211

Language of instruction German

Nutritional Therapy and Dietetics 1

1.50

ECTS

1.50

SWS

Nutritional therapeutic interventions are taught in the subject areas Overweight and obesity, hyperlipidemia and diabetes mellitus with a focus on the following content: • Diagnostic options, disease progression and prognosis • Treatment options (e.g. pharmacological, surgical, psychological, nutritional therapy) and chances of success, • Connection between clinical pictures, diagnosis, treatment options, possible approaches and the need for collaboration with other professional groups • Interpretation of findings and understanding of the diagnosis • Nutritional target parameters of nutritional therapy • Processing of case studies based on the dietary process • Effects of nutritional therapeutic measures on the overall nutrient supply, • Creation of a nutritional therapy plan based on a medical diagnosis, relevant parameters for creating the nutritional therapy plan and implementing a diet. • Application of quality assurance measures within the dietetic process.

Specific Aspects of Human Nutrition | Lecture (VO) | Coursecode: B240460208

Language of instruction German

Special Nutrition Science

2.50

ECTS

2.50

SWS

The course conveys content and perspectives on various alternative diets, fasting methods, low-carbohydrate diets including basic principles of the ketogenic diet, current nutritional trends, aspects of vegetarian and vegan diets as well as the holistic approach to nutritional behavior as part of a sustainable diet.

Specific Aspects of Human Nutrition | Lecture (VO) | Coursecode: B240460210

Language of instruction German

Sports Nutrition

1.00

ECTS

1.00

SWS

Basics and aspects of sports nutrition and their influence on performance; Recommendations for various sports, depending on discipline, duration and physiological requirements; Check supplements for evidence and explain their usefulness; Basics of energy provision under different levels of physical stress/strain in connection with performance diagnostic examinations in theory and practice; health-promoting effects of exercise, sport and training

The Human Body: Functions 2 | Lecture (VO) | Coursecode: B240460205

Language of instruction German

Biochemistry

2.00

ECTS

2.00

SWS

Metabolic processes and biochemical processes in the body at different levels, associated diseases, working out chemical issues.

The Human Body: Functions 2 | Lecture/Practical (IL) | Coursecode: B240460203

Language of instruction German

Laboratory

1.00

ECTS

1.00

SWS

Basics of procedural methods in the laboratory, reference ranges for relevant blood parameters incl. pathophysiology, practical examples with different biological media and methods in the laboratory.

The Human Body: Functions 2 | Lecture (VO) | Coursecode: B240460204

Language of instruction German

Nutritional Physiology

1.00

ECTS

1.00

SWS

Physiological processes in food intake incl. hunger and thirst, smell and taste, and digestion.

The Human Body: Functions 2 | Lecture (VO) | Coursecode: B240460202

Language of instruction German

Physiology for Dietitians

1.00

ECTS

1.00

SWS

Basics of human physiology, functioning of the endocrine and nervous systems, sensory organs and brain, ageing processes.

Advanced Scientific Methodology and Professional English | Lecture/Practical (IL) | Coursecode: B240460308

Language of instruction German

English for Health Professionals 3

1.00

ECTS

1.00

SWS

The students acquire subject-specific vocabulary based on topics and texts related to the focus of the Dietetics and Nutrition degree programme. They enhance their English oral and written communication skills for working in international, multiprofessional and scientific contexts with the following key areas: – Describing the interaction and processes between primary and specialist care in clinics and hospital departments. – General and special medical vocabulary relating to patient case records, dietological process – Communication with patients (taking diet history, nutritional advice) – Practising using appropriate vocabulary when communicating with adult clients/patients – Terminology and presentation: discussion practice on special topics from nutritional therapy and dietetics (CLIL)

Advanced Scientific Methodology and Professional English | Lecture/Practical (IL) | Coursecode: B240460309

Language of instruction German

Methodology in the Research Process

2.00

ECTS

2.00

SWS

Search strategies and systematic retrieval of scientific literature, evaluating search results based on defined criteria, criteria for assessing various types of media (academic journals, online platforms and websites, books, brochures) to assess quality, structure of scientific papers, models of empirical research (quantitative and qualitative), and study designs, practicing writing techniques and scientific expression.

Internship 2 | Practical (PR) | Coursecode: B240460311

Language of instruction German

Internship 1

8.00

ECTS

0.00

SWS

– Specific menu design, nutritional value calculations, recipe creation. Collaboration or independent implementation of special dietary requirements with the kitchen as well as sensory control of the food and eating o Participation/independent implementation of diet consultations, nutritional therapies, training courses, lectures… o Case discussions with the dietician and/or in the interdisciplinary team o Participation in examinations, therapies and operations o Carrying out the dietetic process o Getting to know the areas of activity of other professional groups in the multi-professional team

Internship 2 | Seminar (SE) | Coursecode: B240460310

Language of instruction German

Internship Reflection 1

0.50

ECTS

1.00

SWS

Reflection on the professional internship and discussion of open questions in small groups

Nutritional Advice and Communication 1 | Seminar (SE) | Coursecode: B240460307

Language of instruction German

Counselling Technique 1

2.50

ECTS

2.50

SWS

The students acquire fundamental knowledge of individual counseling, practice in an individual counseling session, and can reflect on and apply these processes across a wide spectrum. By learning theoretical models and practical application recommendations, nutrition counseling can be conducted based on evidence.

Nutritional Advice and Communication 1 | Seminar (SE) | Coursecode: B240460306

Language of instruction German

Supervised Internship and Counselling 1

1.00

ECTS

1.00

SWS

The students strengthen their knowledge in the field of metabolic disorders such as obesity, diabetes mellitus, hyperlipidemia, in the area of simple gastrointestinal conditions like intolerances and constipation, as well as in the areas of communication, conversation, and counseling techniques. They practice nutritional counseling in the context of multiple counseling sessions (face-to-face and tele-counseling) with patients and learn how to plan, conduct, document, and further develop nutrition consultations in a quality-assured manner through reflection. They apply the phases of the Dietetic Process Model (Dietetic Assessment, Dietetic Diagnosis, Dietetic Goal Setting, Dietetic Intervention, Outcomes Evaluation) for this purpose.

Nutritional Therapy and Dietetics 1 | Lecture/Practical (IL) | Coursecode: B240460304

Language of instruction German

Dietary process

1.00

ECTS

1.00

SWS

Dietary process steps: dietary assessment, dietary diagnosis, PES-FB-Statement, dietary goal setting (long-term dietary assessment goal, dietary intervention goal), dietary intervention (dietary action and client-centred intervention goals), documentation and therapy report, interface management, clinical reasoning

Nutritional Therapy and Dietetics 1 | Lecture/Practical (IL) | Coursecode: B240460303

Language of instruction German

Nutritional Therapy and Dietetics 2

7.00

ECTS

6.00

SWS

Nutritional therapeutic interventions are taught in the subject areas Hypertension, hyperuricemia/gout, insulin-dependent diabetes mellitus, gastroenterological diseases and bariatric surgery with a focus on the following content: • Diagnostic options, disease progression and prognosis • Treatment options • Connection between clinical pictures, diagnosis, treatment options, possible approaches and the need for collaboration with other professional groups • Interpretation of findings and understanding of the diagnosis • nutritional target parameters of nutritional therapy, • Processing of case studies based on the dietary process • Creation of a nutritional therapy plan based on a medical diagnosis, relevant parameters for creating the nutritional therapy plan and implementing a diet.

Practice of Nutritional Therapy and Dietetics 1 | Lecture/Practical (IL) | Coursecode: B240460305

Language of instruction German

Practice of Nutritional Therapy and Dietetics 1

3.00

ECTS

3.00

SWS

Nutritive value calculation programme nut.s, practical and cross-linking application of the teaching contents from Nutritional Therapeutic Intervention, Dietary Process, scientific work and counselling technique by means of case studies, carbohydrate units, food form catalogue and VESTA, creation, preparation and tasting of recipes with a focus on metabolic diseases and gastroenterology, menu preparation and calculation, sensory protocol, application of the Dietary Process.

Special Pathology and Pharmacology | Lecture (VO) | Coursecode: B240460302

Language of instruction German

Fundamentals of Pharmacology

1.00

ECTS

1.00

SWS

(Legal) basics pharmacology, effects, side-effects and metabolism of drugs, common pharmaceutical preparations, Handling of drug package leaflets, drug interactions, food interactions, hazard pictograms, generics and biosimilars, fundamentals of complementary medicine, food toxins

Special Pathology and Pharmacology | Lecture (VO) | Coursecode: B240460301

Language of instruction German

Specific Pathology

3.00

ECTS

2.00

SWS

Pathophysiological organ-alterations affecting the whole body, clinical correlations, cross-connections to the dietetic practice

Internship 3 | Practical (PR) | Coursecode: B240460408

Language of instruction German

Internship 2

13.00

ECTS

0.00

SWS

o Specific menu design, nutritional value calculations, recipe creation o Collaboration or independent implementation of special dietary requirements with the kitchen as well as sensory control of the food and eating o Participation/independent implementation of diet consultations, nutritional therapies, training courses, lectures… o Case discussions with the dietician and/or in the interdisciplinary team o Participation in examinations, therapies and operations o Carrying out the dietetic process o Getting to know the areas of activity of other professional groups in the multi-professional team

Internship 3 | Seminar (SE) | Coursecode: B240460407

Language of instruction German

Internship Reflection 2

0.50

ECTS

1.00

SWS

Reflection on the professional internship and discussion of open questions in small groups.

Nutritional Advice and Communication 2 | Seminar (SE) | Coursecode: B240460402

Language of instruction German

Counselling Technique 2

2.00

ECTS

2.50

SWS

In the course, counseling techniques and counseling skills will be further developed and expanded based on Counseling Techniques 1, as well as experiences from the supervised internship 1 and mandatory internships through reflection and practical exercises. Acquiring an extensive repertoire of methods in counseling techniques and communication allows them to gain an awareness of the tools that are individually optimal for each situation and strengthens counseling competence for a wide range of counseling settings. The development of various counseling material creates a deeper understanding of reaching target groups using appropriate language and format. The concepts and methods of Rogers, DeShazer, and Motivational Interviewing (MI) according to Miller & Rollnick serve as basic concepts.

Nutritional Advice and Communication 2 | Seminar (SE) | Coursecode: B240460401

Language of instruction German

Supervised Internship and Counselling 2

1.00

ECTS

1.50

SWS

The students consolidate their knowledge primarily in the field of nephrology and other nutrition-related conditions. Additionally, the students enhance their competencies in counseling techniques and communication. They practice nutritional counseling in the context of multiple counseling sessions (face-to-face and tele-counseling) with patients and learn how to plan, conduct, document, and further develop nutrition consultations in a quality-assured manner through reflection. They apply the phases of the Dietetic Process Model (Dietetic Assessment, Dietetic Diagnosis, Dietetic Goal Setting, Dietetic Intervention, Outcomes Evaluation) for this purpose.

Nutritional Therapy and Dietetics 2 | Lecture/Practical (IL) | Coursecode: B240460404

Language of instruction German

Clinical Nutrition

2.00

ECTS

2.00

SWS

Periopterative nutrition, significance of malnutrition in surgical patients, immunonutrition, carboloading, fluid and food abstinence, post-operative nutrition, use of enteral and parenteral nutrition, indirect calorimetry, surgical clinical pictures.

Nutritional Therapy and Dietetics 2 | Lecture/Practical (IL) | Coursecode: B240460403

Language of instruction German

Nutritional Therapy and Dietetics 3

7.50

ECTS

6.50

SWS

Nutritional therapeutic interventions are taught in the subject areas of Nephrology, geriatrics, malnutrition, neurology, oncology/hematology, allergies, diseases of the skeletal system with a focus on the following content: • diagnostic options, disease progression and prognosis • treatment options • connection between clinical pictures, diagnosis, treatment options, possible approaches and the need for collaboration with other professional groups • interpretation of findings and understanding of the diagnosis • nutritional target parameters of nutritional therapy, • processing of case studies based on the dietary process • creation of a nutritional therapy plan based on a medical diagnosis, relevant parameters for creating the nutritional therapy plan and implementing a diet.

Nutritional Therapy and Dietetics 2 | Lecture (VO) | Coursecode: B240460405

Language of instruction German

Special Pharmacology

1.00

ECTS

1.00

SWS

Analgesics, local anesthetics, psychotropic drugs, sleeping pills and anesthetics, drugs that affect the nervous system, drugs for the treatment of cardiovascular diseases, cytostatics, drugs for the treatment of stomach and intestinal diseases, drugs in old age, drug administration for enteral nutrition.

Practice of Nutritional Therapy and Dietetics 2 | Lecture/Practical (IL) | Coursecode: B240460406

Language of instruction German

Practice of Nutritional Therapy and Dietetics 2

3.00

ECTS

3.00

SWS

Menu preparation and calculation, dietetics in the kitchen for nephrology, consistency-defined food forms from a speech therapy and kitchen technology perspective, IDDSI level, sensory perception in old age from a kitchen technology perspective, preparation of food for nephrology, dysphagia, malnutrition, sensory perception protocol, application of the dietetic process.

Applied Project Management and Dissemination | Lecture/Practical (IL) | Coursecode: B240460505

Language of instruction German

Disseminated Nutrition Project

3.50

ECTS

3.50

SWS

In the course, students learn the theoretical basics of project management and apply this knowledge in practice within the framework of small projects – workshops for different target groups: Methods of teaching and learning, didactics, planning and implementation of nutrition workshops for different target groups.

Applied Project Management and Dissemination | Lecture/Practical (IL) | Coursecode: B240460507

Language of instruction German

Media Work and New Media

2.50

ECTS

3.00

SWS

The course unit provides the students with the fundamentals of professional writing with a special focus on nutrition communication, the storytelling approach, the significance of images, the significance and use of Web tools, writing of press releases, preparation for interviews and dealing with journalists. Furthermore, students will become acquainted with methods and tools related to the impact of images, image editing, as well as the creation and editing of videos. Additionally, they will gather relevant knowledge about blogging and social media in the field of nutrition and create their own content for social media.

Applied Project Management and Dissemination | Lecture (VO) | Coursecode: B240460506

Language of instruction German

Quality and Risk Management

1.00

ECTS

1.00

SWS

In this lecture students are introduced to the fundamentals of quality and risk management and consolidate their knowledge through exercises.

Applied Research Methodology | Lecture/Practical (IL) | Coursecode: B240460509

Language of instruction German

Scientific Writing

2.00

ECTS

1.00

SWS

Planning and composition of a scientific concept following the basic structure of academic papers, writing exercises to enhance language requirements, creating a summary (abstract) of a scientific work in both German and English, current research areas in the field of dietetics, comprehensive research and evaluation of scientific literature in both German and English, GDPR (General Data Protection Regulation).

Applied Research Methodology | Lecture/Practical (IL) | Coursecode: B240460508

Language of instruction German

Statistics

2.00

ECTS

2.00

SWS

Basic statistical concepts, fundamental quantitative statistical methods and their application, inferential statistics, significance tests, simple statistical calculations using the statistical software SPSS®, interpretation and presentation of statistical results, critical assessment of academic literature and studies by critically evaluating selected statistical methods.

Internship 4 | Practical (PR) | Coursecode: B240460511

Language of instruction German

Internship 3

9.50

ECTS

0.00

SWS

o Specific menu design, nutritional value calculations, recipe creation o Collaboration or independent implementation of special dietary requirements with the kitchen as well as sensory control of the food and eating o Participation/independent implementation of diet consultations, nutritional therapies, training courses, lectures… o Case discussions with the dietician and/or in the interdisciplinary team o Participation in examinations, therapies and operations o Carrying out the dietetic process o Getting to know the areas of activity of other professional groups in the multi-professional team

Internship 4 | Seminar (SE) | Coursecode: B240460510

Language of instruction German

Internship Reflection 3

0.50

ECTS

1.00

SWS

Reflection on the professional internship and discussion of open questions in small groups

Nutrition in a Socio-Cultural and Health Policy Context | Lecture/Practical (IL) | Coursecode: B240460502

Language of instruction German

Counselling Technique 3: Complex Counselling Situations

3.00

ECTS

3.50

SWS

The course provides knowledge and tools for dealing with various target groups and challenging situations in the nutritional counseling setting. In this context, students will learn counseling techniques, for example, for counseling children and adolescents, counseling people with physical, psychological, and cognitive impairments, as well as “difficult” clients. Furthermore, they will become familiar with interacting with clients from different cultural backgrounds and religions, working with seriously ill clients, and the topic of addiction prevention, while deepening their knowledge in Motivational Interviewing.

Nutrition in a Socio-Cultural and Health Policy Context | Lecture/Practical (IL) | Coursecode: B240460504

Language of instruction German

Nutrition and Sustainability

1.00

ECTS

1.00

SWS

This course unit provides basics and recommendations for action in the field of sustainable nutritional: Health, social, economic, environmental compatibility of diets; world nutrition; climate change and nutrition; measures for implementation in the setting of dietetics

Nutrition in a Socio-Cultural and Health Policy Context | Lecture/Practical (IL) | Coursecode: B240460503

Language of instruction German

Public Health: Nutrition and Society

1.00

ECTS

1.00

SWS

The course unit provides basic knowledge and skills in the fields of public health nutrition and nutrition sociology: Health determinants, epidemiology, health promotion and prevention, projects, workplace health promotion (nutrition during shift work)

Nutritional Therapy and Dietetics in Childhood and Adolescence | Lecture/Practical (IL) | Coursecode: B240460501

Language of instruction German

Nutritional Therapy and Dietetics in Childhood and Adolescence

4.00

ECTS

3.00

SWS

Paediatric nutritional medicine: congenital metabolic diseases, inflammatory bowel disease, coeliac disease, cystic fibrosis, pancreatitis, fructose/lactose malabsorption, parenteral nutrition and vascular access, enteral nutrition and access, tube bags, refeeding syndrome, short bowel, phenylkentonuria, type 1 diabetes mellitus, chronic renal failure, dialysis, practical examples. Nutrition and dietetics in childhood and adolescence: in healthy people, in dystrophy, in cystic fibrosis, in coeliac disease, in carbohydrate transport defects, in short bowel syndrome, in Chrohn’s disease; fat-defined diets, in type 1 diabetes mellitus, protein-defined diets, dietetics in inborn errors of metabolism, ketogenic nutrition therapy. “Eating right from the start” (ÖGK project). Preparation and tasting of meals for PKU and coeliac disease.

Bachelor’s Thesis and Bachelor’s Examination | Bachelor's Thesis (BA) | Coursecode: B240460602

Language of instruction German

Bachelor’s Thesis

7.00

ECTS

0.33

SWS

Addressing research questions in a scientifically correct and empirical manner within a predetermined timeframe. Structuring a scientific paper, proper collection of empirical data with a conscious adherence to ethical and data protection principles. Conducting basic statistical analyses, critically reflecting on the obtained results in relation to the research question.

Bachelor’s Thesis and Bachelor’s Examination | Seminar (SE) | Coursecode: B240460601

Language of instruction German

Bachelor’s Thesis Seminar

1.00

ECTS

1.00

SWS

Critical reflection of the individual creative process in writing the bachelor’s thesis by presenting work progress in small groups with supervisors.

Bachelor’s Thesis and Bachelor’s Examination | Modul/Final Examination (FA) | Coursecode: B240460603

Language of instruction German

Bachelor’s examination

1.00

ECTS

0.00

SWS

Oral examination in accordance with the requirements for final examinations in university of applied sciences bachelor’s degree programs as mentioned in the FHG, current version.

Current Aspects of Nutrition | Seminar (SE) | Coursecode: B240460611

Language of instruction German

Elective Futurology

3.00

ECTS

3.00

SWS

Students: • can identify current nutritional trends and examine and work on them based on the latest scientific findings • can understand the emergence and effects of individual nutritional trends from both an individual and a societal perspective • can apply the knowledge acquired in a job-relevant issue • can apply the subject-specific, scientific and social-communicative skills they have acquired so far to practically deal with a problem from professional practice

Current Aspects of Nutrition | Seminar (SE) | Coursecode: B240460610

Language of instruction German

Elective Interdisciplinary Perspectives

3.00

ECTS

3.00

SWS

Interprofessional collaboration, international approaches to health care, vulnerable populations, health promotion and prevention in international and interprofessional settings, project management.

Internship 5 | Practical (PR) | Coursecode: B240460609

Language of instruction German

Internship 4

8.00

ECTS

0.00

SWS

o Specific menu design, nutritional value calculations, recipe creation o Collaboration or independent implementation of special dietary requirements with the kitchen as well as sensory control of the food and eating o Participation/independent implementation of diet consultations, nutritional therapies, training courses, lectures… o Case discussions with the dietician and/or in the interdisciplinary team o Participation in examinations, therapies and operations o Carrying out the dietetic process o Getting to know the areas of activity of other professional groups in the multi-professional team

Nutritional Therapy and Dietetics 3 | Lecture (VO) | Coursecode: B240460604

Language of instruction German

Clinical Psychology

1.00

ECTS

1.00

SWS

Definitions: Clinical psychology; demarcation between psychotherapy, psychiatry, health psychology; Health vs. disease Relevance of mental health Stress – psychological perspective Addiction, eating disorders Affective disorders Psychosomatics, neuropsychological disorders Personality disorders, psychotic disorders, trauma, crises Self-care in advisory professions

Nutritional Therapy and Dietetics 3 | Lecture/Practical (IL) | Coursecode: B240460605

Language of instruction German

Nutritional Therapy and Dietetics 4

5.50

ECTS

5.00

SWS

Nutritional therapeutic interventions are taught in the subject areas of psychiatry, eating disorders and pulmonology with a focus on the following content: • Diagnostic options, disease progression and prognosis • Treatment options • Connection between clinical pictures, diagnosis, treatment options, possible approaches and the need for collaboration with other professional groups • Interpretation of findings and understanding of the diagnosis • nutritional target parameters of nutritional therapy, • Processing of case studies based on the dietary process • Creation of a nutritional therapy plan based on a medical diagnosis, relevant parameters for creating the nutritional therapy plan and implementing a diet. • interventions such as ketogenic diet, initiative diet or the relevance of nutritional supplements”

Professional Organisation and Management | Lecture/Practical (IL) | Coursecode: B240460608

Language of instruction German

Freelance Work

1.00

ECTS

1.00

SWS

This integrated course provides information about the freelance work of dietitians and experience from practice.

Professional Organisation and Management | Lecture/Practical (IL) | Coursecode: B240460607

Language of instruction German

Fundamentals of Business Administration

1.00

ECTS

1.00

SWS

The course unit provides fundamentals of accounting and cost-benefit analysis as well as practical knowledge for freelance work and nutrition management.

Professional Organisation and Management | Lecture (VO) | Coursecode: B240460606

Language of instruction German

Health economics and legal foundations for healthcare professions

1.50

ECTS

1.50

SWS

Introduction to health, labor and social law: • Deepening of the MTD law • Introduction to the Austrian healthcare system, its structures and developments as well as performance documentation and cost accounting