{"id":10000332,"date":"2015-08-20T15:23:16","date_gmt":"2015-08-20T13:23:16","guid":{"rendered":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/?page_id=332"},"modified":"2019-12-05T15:06:37","modified_gmt":"2019-12-05T13:06:37","slug":"curriculum","status":"publish","type":"page","link":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/en\/my-studies\/curriculum\/","title":{"rendered":"Curriculum"},"content":{"rendered":"\n
\n
\n
\n

Current Curriculum<\/h2>\n <\/div>\n
\n
\n \n

\n 1. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Chemistry and Hospital Hygiene |\n Lecture\n (VO)\n | Coursecode:\n B240460107<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Chemistry<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Structure of matter, periodic system of the elements\nThe concept of energy in chemistry\nUnits \/ orders of magnitude (nano – giga): Nomenclature, naming, estimation; logarithm \/ exponential representation.\n(Bio)chemical compounds in an aqueous medium\nTransformation of matter: driving forces for and types of chemical reactions\nEquilibria, disturbance of equilibria and system responses (kinetics)\nRedox reactions + energy contents with basics of thermodynamic background\npH-value, pKA-value\nEnergy content of chemical compounds\nChemical classes around carbon: aliphates, alcohols, amines, carbonyls, carboxyls, esters, thioesters, anhydrides\nWater and aqueous buffer systems\nStructure of carbohydrates, fats, proteins and nucleic acids\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Chemistry and Hospital Hygiene |\n Lecture\n (VO)\n | Coursecode:\n B240460108<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Hygiene<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n General basic concepts and tasks of hygiene – epidemiology and spread of infections \nInfection prevention measures, correct disinfection, sterilisation, general hospital hygiene, personal hygiene, vaccinations, correct hand disinfection, etc.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Fundamentals of Food Science |\n Lecture\n (VO)\n | Coursecode:\n B240460114<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food Law<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Basics of food law and consumer protection law in a dietetic context.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Fundamentals of Food Science |\n Lecture\n (VO)\n | Coursecode:\n B240460113<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food Science<\/h5>\n
\n
\n
3.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Fundamentals of Human Nutrition |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460110<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Anthropometrie<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Basics of body composition; getting to know, assessing and using different instruments for measuring body composition.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Fundamentals of Human Nutrition |\n Lecture\n (VO)\n | Coursecode:\n B240460109<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutrition Science<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
4.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Introduction to Dietetics and Nutrition in Science and Practice |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460101<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
English for Health Professionals 1<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Imparting skills in using the English language in the context of student’s future career and its diverse application possibilities.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Introduction to Dietetics and Nutrition in Science and Practice |\n Seminar\n (SE)\n | Coursecode:\n B240460103<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Ethics<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Basic ethical concepts and resulting norms; legal aspects in ethics; discussion and reflection in the context of future professional fields\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Introduction to Dietetics and Nutrition in Science and Practice |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460102<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Professional Field of Dietetics and Nutrition<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Practice of Human Nutrition 1 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460112<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Food Hygiene<\/h5>\n
\n
\n
1.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Basics of food and environmental hygiene, microbiology with focus on bacteria, HACCP concept, hygiene guidelines, spoilage, preservation and storage, microbiological methods in practice\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Practice of Human Nutrition 1 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460111<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutrition and Food Service Management 1<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n The Human Body: Anatomy |\n Lecture\n (VO)\n | Coursecode:\n B240460104<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Anatomy<\/h5>\n
\n
\n
5.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n The Human Body: Functions 1 |\n Lecture\n (VO)\n | Coursecode:\n B240460105<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
General Physiology<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Cell functions, physiology of muscles, nerves, heart, respiration, blood circulation, heat balance, kindneys, digestive system and senses\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 2. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n General Pathology |\n Lecture\n (VO)\n | Coursecode:\n B240460201<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
General Pathology<\/h5>\n
\n
\n
3.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 1 |\n Practical\n (PR)\n | Coursecode:\n B240460218<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Career Exploration<\/h5>\n
\n
\n
4.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n The students gain an insight into the profession and responsibilities of dietitians as well as the specific workflows in the relevant organisational units.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 1 |\n Seminar\n (SE)\n | Coursecode:\n B240460217<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Reflection on Career Exploration<\/h5>\n
\n
\n
0.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Reflection on career exploration as part of an open discussion session in small groups.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Introduction to Scientific Methodology and Professional English |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460212<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
English for Health Professionals 2<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Exercises in speaking about nutritional trends and nutritional issues in society;\nVocabulary 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Introduction to Scientific Methodology and Professional English |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460213<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Scientific Methodology<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Practice of Human Nutrition 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460206<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutrition and Food Service Management 2<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Practice of Human Nutrition 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460207<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Sensory Aspects in a Dietetic Context<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Basics of sensory physiology and taste formation, methods of sensory analysis, practical application of sensory analysis.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Psychology and Nutrition |\n Seminar\n (SE)\n | Coursecode:\n B240460216<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Advertising psychology in the context of nutrition<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n General advertising psychology. Effect of advertising in the nutrition sector. Application of social media in the nutrition sector. Target group-specific advertising\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Psychology and Nutrition |\n Seminar\n (SE)\n | Coursecode:\n B240460214<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Body Perception<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Psychology and Nutrition |\n Seminar\n (SE)\n | Coursecode:\n B240460215<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Communication<\/h5>\n
\n
\n
0.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Basics of communication and the most important communication models with the following focuses:\n-Training to enhance clarity in dialogues\n-Explaining the functioning of perception and information dissemination\n-Theoretical knowledge in the areas of teamwork and conflict management\n-Theories related to argumentation and discussion.\n-Presentation techniques\n-Voice and body language\n-Reflection on specific topics within communication\n-Content related to feedback formulation and acceptance\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Specific Aspects of Human Nutrition |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460209<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutrition in Childhood and Adolescence<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Nutrition for pregnant and nursing women, infants, children and adolescents.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Specific Aspects of Human Nutrition |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460211<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutritional Therapy and Dietetics 1<\/h5>\n
\n
\n
1.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Nutritional therapeutic interventions are taught in the subject areas Overweight and obesity, hyperlipidemia and diabetes mellitus with a focus on the following content:\n\u2022 Diagnostic options, disease progression and prognosis\n\u2022 Treatment options (e.g. pharmacological, surgical, psychological, nutritional therapy) and chances of success,\n\u2022 Connection between clinical pictures, diagnosis, treatment options, possible approaches and the need for collaboration with other professional groups\n\u2022 Interpretation of findings and understanding of the diagnosis\n\u2022 Nutritional target parameters of nutritional therapy\n\u2022 Processing of case studies based on the dietary process\n\u2022 Effects of nutritional therapeutic measures on the overall nutrient supply,\n\u2022 Creation of a nutritional therapy plan based on a medical diagnosis, relevant parameters for creating the nutritional therapy plan and implementing a diet.\n\u2022 Application of quality assurance measures within the dietetic process.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Specific Aspects of Human Nutrition |\n Lecture\n (VO)\n | Coursecode:\n B240460208<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Special Nutrition Science<\/h5>\n
\n
\n
2.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Specific Aspects of Human Nutrition |\n Lecture\n (VO)\n | Coursecode:\n B240460210<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Sports Nutrition<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n The Human Body: Functions 2 |\n Lecture\n (VO)\n | Coursecode:\n B240460205<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Biochemistry<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Metabolic processes and biochemical processes in the body at different levels, associated diseases, working out chemical issues.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n The Human Body: Functions 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460203<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Laboratory<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n The Human Body: Functions 2 |\n Lecture\n (VO)\n | Coursecode:\n B240460204<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutritional Physiology<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Physiological processes in food intake incl. hunger and thirst, smell and taste, and digestion.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n The Human Body: Functions 2 |\n Lecture\n (VO)\n | Coursecode:\n B240460202<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Physiology for Dietitians<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Basics of human physiology, functioning of the endocrine and nervous systems, sensory organs and brain, ageing processes.\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 3. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Advanced Scientific Methodology and Professional English |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460308<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
English for Health Professionals 3<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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:\n– Describing the interaction and processes between primary and specialist care in clinics and hospital departments.\n– General and special medical vocabulary relating to patient case records, dietological process\n– Communication with patients (taking diet history, nutritional advice)\n– Practising using appropriate vocabulary when communicating with adult clients\/patients\n– Terminology and presentation: discussion practice on special topics from nutritional therapy and dietetics (CLIL)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Advanced Scientific Methodology and Professional English |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460309<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Methodology in the Research Process<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 2 |\n Practical\n (PR)\n | Coursecode:\n B240460311<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship 1<\/h5>\n
\n
\n
8.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n – 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 \no Participation\/independent implementation of diet consultations, nutritional therapies, training courses, lectures\u2026\no Case discussions with the dietician and\/or in the interdisciplinary team\no Participation in examinations, therapies and operations\no Carrying out the dietetic process\no Getting to know the areas of activity of other professional groups in the multi-professional team\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 2 |\n Seminar\n (SE)\n | Coursecode:\n B240460310<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship Reflection 1<\/h5>\n
\n
\n
0.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Reflection on the professional internship and discussion of open questions in small groups\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Advice and Communication 1 |\n Seminar\n (SE)\n | Coursecode:\n B240460307<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Counselling Technique 1<\/h5>\n
\n
\n
2.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Advice and Communication 1 |\n Seminar\n (SE)\n | Coursecode:\n B240460306<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Supervised Internship and Counselling 1<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Therapy and Dietetics 1 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460304<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Dietary process<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Therapy and Dietetics 1 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460303<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutritional Therapy and Dietetics 2<\/h5>\n
\n
\n
7.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
6.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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:\n\u2022 Diagnostic options, disease progression and prognosis\n\u2022 Treatment options \n\u2022 Connection between clinical pictures, diagnosis, treatment options, possible approaches and the need for collaboration with other professional groups\n\u2022 Interpretation of findings and understanding of the diagnosis\n\u2022 nutritional target parameters of nutritional therapy,\n\u2022 Processing of case studies based on the dietary process\n\u2022 Creation of a nutritional therapy plan based on a medical diagnosis, relevant parameters for creating the nutritional therapy plan and implementing a diet.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Practice of Nutritional Therapy and Dietetics 1 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460305<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Practice of Nutritional Therapy and Dietetics 1<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Special Pathology and Pharmacology |\n Lecture\n (VO)\n | Coursecode:\n B240460302<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Fundamentals of Pharmacology<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n (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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Special Pathology and Pharmacology |\n Lecture\n (VO)\n | Coursecode:\n B240460301<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Specific Pathology<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Pathophysiological organ-alterations affecting the whole body, clinical correlations, cross-connections to the dietetic practice\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 4. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Internship 3 |\n Practical\n (PR)\n | Coursecode:\n B240460408<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship 2<\/h5>\n
\n
\n
13.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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\no Participation\/independent implementation of diet consultations, nutritional therapies, training courses, lectures\u2026\no Case discussions with the dietician and\/or in the interdisciplinary team\no Participation in examinations, therapies and operations\no Carrying out the dietetic process\no Getting to know the areas of activity of other professional groups in the multi-professional team\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 3 |\n Seminar\n (SE)\n | Coursecode:\n B240460407<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship Reflection 2<\/h5>\n
\n
\n
0.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Reflection on the professional internship and discussion of open questions in small groups.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Advice and Communication 2 |\n Seminar\n (SE)\n | Coursecode:\n B240460402<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Counselling Technique 2<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Advice and Communication 2 |\n Seminar\n (SE)\n | Coursecode:\n B240460401<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Supervised Internship and Counselling 2<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Therapy and Dietetics 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460404<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Clinical Nutrition<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Therapy and Dietetics 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460403<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutritional Therapy and Dietetics 3<\/h5>\n
\n
\n
7.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
6.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Nutritional therapeutic interventions are taught in the subject areas of\nNephrology, geriatrics, malnutrition, neurology, oncology\/hematology, allergies, diseases of the skeletal system with a focus on the following content:\n\u2022 diagnostic options, disease progression and prognosis\n\u2022 treatment options \n\u2022 connection between clinical pictures, diagnosis, treatment options, possible approaches and the need for collaboration with other professional groups\n\u2022 interpretation of findings and understanding of the diagnosis\n\u2022 nutritional target parameters of nutritional therapy,\n\u2022 processing of case studies based on the dietary process\n\u2022 creation of a nutritional therapy plan based on a medical diagnosis, relevant parameters for creating the nutritional therapy plan and implementing a diet.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Therapy and Dietetics 2 |\n Lecture\n (VO)\n | Coursecode:\n B240460405<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Special Pharmacology<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Practice of Nutritional Therapy and Dietetics 2 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460406<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Practice of Nutritional Therapy and Dietetics 2<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 5. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Applied Project Management and Dissemination |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460505<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Disseminated Nutrition Project<\/h5>\n
\n
\n
3.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Applied Project Management and Dissemination |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460507<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Media Work and New Media<\/h5>\n
\n
\n
2.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Applied Project Management and Dissemination |\n Lecture\n (VO)\n | Coursecode:\n B240460506<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Quality and Risk Management<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n In this lecture students are introduced to the fundamentals of quality and risk management and consolidate their knowledge through exercises.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Applied Research Methodology |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460509<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Scientific Writing<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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).\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Applied Research Methodology |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460508<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Statistics<\/h5>\n
\n
\n
2.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
2.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Basic statistical concepts, fundamental quantitative statistical methods and their application, inferential statistics, significance tests, simple statistical calculations using the statistical software SPSS\u00ae, interpretation and presentation of statistical results, critical assessment of academic literature and studies by critically evaluating selected statistical methods.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 4 |\n Practical\n (PR)\n | Coursecode:\n B240460511<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship 3<\/h5>\n
\n
\n
9.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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\no Participation\/independent implementation of diet consultations, nutritional therapies, training courses, lectures\u2026\no Case discussions with the dietician and\/or in the interdisciplinary team\no Participation in examinations, therapies and operations\no Carrying out the dietetic process\no Getting to know the areas of activity of other professional groups in the multi-professional team\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 4 |\n Seminar\n (SE)\n | Coursecode:\n B240460510<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship Reflection 3<\/h5>\n
\n
\n
0.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Reflection on the professional internship and discussion of open questions in small groups\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutrition in a Socio-Cultural and Health Policy Context |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460502<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Counselling Technique 3: Complex Counselling Situations<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutrition in a Socio-Cultural and Health Policy Context |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460504<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutrition and Sustainability<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutrition in a Socio-Cultural and Health Policy Context |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460503<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Public Health: Nutrition and Society<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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)\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Therapy and Dietetics in Childhood and Adolescence |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460501<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutritional Therapy and Dietetics in Childhood and Adolescence<\/h5>\n
\n
\n
4.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\nNutrition 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.\n“Eating right from the start” (\u00d6GK project).\nPreparation and tasting of meals for PKU and coeliac disease.\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n \n

\n 6. Semester<\/span>\n \n\n<\/svg> <\/h4>\n <\/a>\n \n \n
\n \n Bachelor\u2019s Thesis and Bachelor\u2019s Examination |\n Bachelor's Thesis\n (BA)\n | Coursecode:\n B240460602<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Bachelor\u2019s Thesis<\/h5>\n
\n
\n
7.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.33<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Bachelor\u2019s Thesis and Bachelor\u2019s Examination |\n Seminar\n (SE)\n | Coursecode:\n B240460601<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Bachelor\u2019s Thesis Seminar<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Critical reflection of the individual creative process in writing the bachelor’s thesis by presenting work progress in small groups with supervisors.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Bachelor\u2019s Thesis and Bachelor\u2019s Examination |\n Modul\/Final Examination\n (FA)\n | Coursecode:\n B240460603<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Bachelor\u2019s examination<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Current Aspects of Nutrition |\n Seminar\n (SE)\n | Coursecode:\n B240460611<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective Futurology<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Students:\n\u2022 can identify current nutritional trends and examine and work on them based on the latest scientific findings\n\u2022 can understand the emergence and effects of individual nutritional trends from both an individual and a societal perspective\n\u2022 can apply the knowledge acquired in a job-relevant issue\n\u2022 can apply the subject-specific, scientific and social-communicative skills they have acquired so far to practically deal with a problem from professional practice\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Current Aspects of Nutrition |\n Seminar\n (SE)\n | Coursecode:\n B240460610<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Elective Interdisciplinary Perspectives<\/h5>\n
\n
\n
3.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
3.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Interprofessional collaboration, international approaches to health care, vulnerable populations, health promotion and prevention in international and interprofessional settings, project management.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Internship 5 |\n Practical\n (PR)\n | Coursecode:\n B240460609<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Internship 4<\/h5>\n
\n
\n
8.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
0.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n 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\no Participation\/independent implementation of diet consultations, nutritional therapies, training courses, lectures\u2026\no Case discussions with the dietician and\/or in the interdisciplinary team\no Participation in examinations, therapies and operations\no Carrying out the dietetic process\no Getting to know the areas of activity of other professional groups in the multi-professional team\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Therapy and Dietetics 3 |\n Lecture\n (VO)\n | Coursecode:\n B240460604<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Clinical Psychology<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Definitions: Clinical psychology; demarcation between psychotherapy, psychiatry,\nhealth psychology; Health vs. disease\nRelevance of mental health\nStress \u2013 psychological perspective\nAddiction, eating disorders\nAffective disorders\nPsychosomatics, neuropsychological disorders\nPersonality disorders, psychotic disorders, trauma, crises\nSelf-care in advisory professions\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Nutritional Therapy and Dietetics 3 |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460605<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Nutritional Therapy and Dietetics 4<\/h5>\n
\n
\n
5.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
5.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Nutritional therapeutic interventions are taught in the subject areas of psychiatry, eating disorders and pulmonology with a focus on the following content:\n\u2022 Diagnostic options, disease progression and prognosis\n\u2022 Treatment options \n\u2022 Connection between clinical pictures, diagnosis, treatment options, possible approaches and the need for collaboration with other professional groups\n\u2022 Interpretation of findings and understanding of the diagnosis\n\u2022 nutritional target parameters of nutritional therapy,\n\u2022 Processing of case studies based on the dietary process\n\u2022 Creation of a nutritional therapy plan based on a medical diagnosis, relevant parameters for creating the nutritional therapy plan and implementing a diet.\n\u2022 interventions such as ketogenic diet, initiative diet or the relevance of nutritional supplements”\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Professional Organisation and Management |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460608<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Freelance Work<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n This integrated course provides information about the freelance work of dietitians and experience from practice.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Professional Organisation and Management |\n Lecture\/Practical\n (IL)\n | Coursecode:\n B240460607<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Fundamentals of Business Administration<\/h5>\n
\n
\n
1.00<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.00<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n The course unit provides fundamentals of accounting and cost-benefit analysis as well as practical knowledge for freelance work and nutrition management.\n <\/div>\n\n <\/div>\n <\/button>\n \n
\n \n Professional Organisation and Management |\n Lecture\n (VO)\n | Coursecode:\n B240460606<\/span>\n <\/div>\n Language of instruction\n German<\/small>\n
\n
Health economics and legal foundations for healthcare professions<\/h5>\n
\n
\n
1.50<\/h5>\n ECTS<\/span>\n <\/div>\n
\n
1.50<\/h5>\n SWS<\/span>\n <\/div>\n <\/div>\n <\/div>\n\n \n Introduction to health, labor and social law:\n\u2022 Deepening of the MTD law\n\u2022 Introduction to the Austrian healthcare system, its structures and\ndevelopments as well as performance documentation and cost accounting\n <\/div>\n\n <\/div>\n <\/button>\n <\/div>\n <\/div>\n <\/div>\n \n
\n

Discontinued Curriculum<\/h2>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

To make your education as wide-ranging and practice-oriented as possible, the course content is divided into modules of different subject areas. Here you can find an overview of all modules and the associated courses.<\/p>\n","protected":false},"author":12,"featured_media":0,"parent":10000297,"menu_order":12,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/en\/wp-json\/wp\/v2\/pages\/10000332"}],"collection":[{"href":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/en\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/en\/wp-json\/wp\/v2\/comments?post=10000332"}],"version-history":[{"count":0,"href":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/en\/wp-json\/wp\/v2\/pages\/10000332\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/en\/wp-json\/wp\/v2\/pages\/10000297"}],"wp:attachment":[{"href":"https:\/\/www.fh-joanneum.at\/diaetologie\/bachelor\/en\/wp-json\/wp\/v2\/media?parent=10000332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}