Susanne Domkar, MSc Dietician Academic Staff susanne.domkar@fh-campuswien.ac.at T: +43 1 606 68 77-4202 F: +43 1 606 68 77-4209 Room: D.3.14 Favoritenstraße 226 1100 WienLectures 2021/22Health Sciences> Nutritional Science 2 ILV Dietetics moreNutritional Science 2 ILVLector: Susanne Domkar, MSc, FH-Prof. Mag. Dr.rer.nat. Peter Putz, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.1.5SWS2ECTSLecture contentsAlcohol; Water balance; Fat-soluble vitamins; Water-soluble vitamins; Bulk elements; Trace elements; Secondary plant constituents; Anthropometric measurement methods, determination of nutritional statusAssessment methodsContinuous assessment Final examinationTeaching methodsLecture, practical exercise on anthropometric measurement methods. ElearningLanguageGerman> Food Knowledge/Technology ILV Dietetics moreFood Knowledge/Technology ILVLector: Susanne Domkar, MSc, Mag. Maria Fanninger, Michaela Friedl, MSc2.5SWS3ECTSLecture contentsCommodity knowledge of plant and animal foodstuffs in accordance with the Austrian Food Codex; basic principles for the process technology of food production; introduction, definitions of terms, tasks and objectives of food technology, reasons and possibilities for the processing of food; explanation of the technology of various foodstuffs and the associated chemical, physical or microbiological changes; Addressing topics such as risk treatment, quality assurance and ecology.Assessment methodsFinal exam Final examination and term paper on a selected food itemTeaching methodsLecture, media-supported lecture, presentation, group work Product analyses and comparison and tasting of selected food groups Self-organized learningLanguageGerman> Nutrition for Different Life Phases ILV Dietetics moreNutrition for Different Life Phases ILVLector: Susanne Domkar, MSc1SWS1ECTSLecture contentsLight whole food Nutrition for pregnant women and nursing mothers Nutrition of healthy infants, children and adolescents Nutrition of healthy senior citizensAssessment methodsContinuous assessmentTeaching methodsLecture, individual work, small group work, presenation, self-organized learningLanguageGerman> Sports Food, Alternative Forms of Nutrition, Tren… Dietetics moreSports Food, Alternative Forms of Nutrition, Trend Diets ILVLector: Susanne Domkar, MSc, Rene Franz, BSc1SWS1ECTSLecture contentsIntroduction to sports nutrition taking into account different sports; Alternative diets and trend dietsAssessment methodsContinuous assessment Partial performance reviewsTeaching methodsTalks, lecture, group workLanguageGerman> Practical Application of Food Supply 2 UE Dietetics morePractical Application of Food Supply 2 UELector: Susanne Domkar, MSc1SWS1ECTSLecture contentsPreparation of meals for persons at different stages of life, light whole foods; portioning of meals, quality control and evaluation according to specified criteria, evaluation of energy and nutritional content; reflection of prepared meals with regard to their nutritional composition and acceptance.Assessment methodsContinuous assessment final cooking examinationTeaching methodsGuided exercises, individual and small group workLanguageGerman> Applied Clinical Dietetics - Workshop 2 UE Dietetics moreApplied Clinical Dietetics - Workshop 2 UELector: Susanne Domkar, MSc, Bettina Hüttner, MSc1SWS1ECTSLecture contentsRecipe and food plan design, energy and nutritional value calculation of selected clinical pictures as well as their practical implementationAssessment methodsContinuous assessmentTeaching methodsExercise in training kitchenLanguageGerman> CD/DP-Geriatrics and Gerontology ILV Dietetics moreCD/DP-Geriatrics and Gerontology ILVLector: Susanne Domkar, MSc, Dr. Thomas Frühwald1.5SWS2ECTSLecture contentsIntroduction to geriatrics and gerontology, medical basics, pathological changes in old age; defined clinical pictures of old age; malnutrition, sarcopenia, frailty; ethical aspects of the terminal phase; Chronic wounds, exsiccosis, knowledge of nutrition therapeutic recommendations and ability to apply them in a substantiating way. Geriatric screening and assessment tools; Tasting and evaluation / critical examination of supplements and drinking foodsAssessment methodsFinal examTeaching methodsLecture, practical exercises using a gerontological test approachLanguageGerman> Special Diets ILV Dietetics moreSpecial Diets ILVLector: Susanne Domkar, MSc, Martina Fischl, Elzbieta Müllner, Barbara Angela Schmid1SWS1ECTSLecture contentsNutritional therapy for COPD, nutritionally relevant dermatological diseases, HIV, dietetics in palliative care, dietetics in neonatology, nutrition and thyroid gland;Assessment methodsFinal examTeaching methodsLecture, case examples, literature assessmentLanguageGerman> Working in an Interdisciplinary Team ILV Dietetics moreWorking in an Interdisciplinary Team ILVLector: Susanne Domkar, MSc, Silke Pirker-Neuwirth, MSc, Mag.a Silvia Richter, Jamina Sommerfeld, BSc, Julia Traub, BSc, MSc1SWS1ECTSLecture contentsDefinitions of terms for cooperation in health care professions; presentation of multidisciplinary/interprofessional teams and nutrition teams;.Assessment methodsContinuous assessment Excursion reports; PresentationsTeaching methodsLecture, excursions, presentationsLanguageGermanPublications The publications of Susanne Domkar written at FH Campus Wien can be found in our publication database, others in the personal web space.
> Nutritional Science 2 ILV Dietetics moreNutritional Science 2 ILVLector: Susanne Domkar, MSc, FH-Prof. Mag. Dr.rer.nat. Peter Putz, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.1.5SWS2ECTSLecture contentsAlcohol; Water balance; Fat-soluble vitamins; Water-soluble vitamins; Bulk elements; Trace elements; Secondary plant constituents; Anthropometric measurement methods, determination of nutritional statusAssessment methodsContinuous assessment Final examinationTeaching methodsLecture, practical exercise on anthropometric measurement methods. ElearningLanguageGerman
> Food Knowledge/Technology ILV Dietetics moreFood Knowledge/Technology ILVLector: Susanne Domkar, MSc, Mag. Maria Fanninger, Michaela Friedl, MSc2.5SWS3ECTSLecture contentsCommodity knowledge of plant and animal foodstuffs in accordance with the Austrian Food Codex; basic principles for the process technology of food production; introduction, definitions of terms, tasks and objectives of food technology, reasons and possibilities for the processing of food; explanation of the technology of various foodstuffs and the associated chemical, physical or microbiological changes; Addressing topics such as risk treatment, quality assurance and ecology.Assessment methodsFinal exam Final examination and term paper on a selected food itemTeaching methodsLecture, media-supported lecture, presentation, group work Product analyses and comparison and tasting of selected food groups Self-organized learningLanguageGerman
> Nutrition for Different Life Phases ILV Dietetics moreNutrition for Different Life Phases ILVLector: Susanne Domkar, MSc1SWS1ECTSLecture contentsLight whole food Nutrition for pregnant women and nursing mothers Nutrition of healthy infants, children and adolescents Nutrition of healthy senior citizensAssessment methodsContinuous assessmentTeaching methodsLecture, individual work, small group work, presenation, self-organized learningLanguageGerman
> Sports Food, Alternative Forms of Nutrition, Tren… Dietetics moreSports Food, Alternative Forms of Nutrition, Trend Diets ILVLector: Susanne Domkar, MSc, Rene Franz, BSc1SWS1ECTSLecture contentsIntroduction to sports nutrition taking into account different sports; Alternative diets and trend dietsAssessment methodsContinuous assessment Partial performance reviewsTeaching methodsTalks, lecture, group workLanguageGerman
> Practical Application of Food Supply 2 UE Dietetics morePractical Application of Food Supply 2 UELector: Susanne Domkar, MSc1SWS1ECTSLecture contentsPreparation of meals for persons at different stages of life, light whole foods; portioning of meals, quality control and evaluation according to specified criteria, evaluation of energy and nutritional content; reflection of prepared meals with regard to their nutritional composition and acceptance.Assessment methodsContinuous assessment final cooking examinationTeaching methodsGuided exercises, individual and small group workLanguageGerman
> Applied Clinical Dietetics - Workshop 2 UE Dietetics moreApplied Clinical Dietetics - Workshop 2 UELector: Susanne Domkar, MSc, Bettina Hüttner, MSc1SWS1ECTSLecture contentsRecipe and food plan design, energy and nutritional value calculation of selected clinical pictures as well as their practical implementationAssessment methodsContinuous assessmentTeaching methodsExercise in training kitchenLanguageGerman
> CD/DP-Geriatrics and Gerontology ILV Dietetics moreCD/DP-Geriatrics and Gerontology ILVLector: Susanne Domkar, MSc, Dr. Thomas Frühwald1.5SWS2ECTSLecture contentsIntroduction to geriatrics and gerontology, medical basics, pathological changes in old age; defined clinical pictures of old age; malnutrition, sarcopenia, frailty; ethical aspects of the terminal phase; Chronic wounds, exsiccosis, knowledge of nutrition therapeutic recommendations and ability to apply them in a substantiating way. Geriatric screening and assessment tools; Tasting and evaluation / critical examination of supplements and drinking foodsAssessment methodsFinal examTeaching methodsLecture, practical exercises using a gerontological test approachLanguageGerman
> Special Diets ILV Dietetics moreSpecial Diets ILVLector: Susanne Domkar, MSc, Martina Fischl, Elzbieta Müllner, Barbara Angela Schmid1SWS1ECTSLecture contentsNutritional therapy for COPD, nutritionally relevant dermatological diseases, HIV, dietetics in palliative care, dietetics in neonatology, nutrition and thyroid gland;Assessment methodsFinal examTeaching methodsLecture, case examples, literature assessmentLanguageGerman
> Working in an Interdisciplinary Team ILV Dietetics moreWorking in an Interdisciplinary Team ILVLector: Susanne Domkar, MSc, Silke Pirker-Neuwirth, MSc, Mag.a Silvia Richter, Jamina Sommerfeld, BSc, Julia Traub, BSc, MSc1SWS1ECTSLecture contentsDefinitions of terms for cooperation in health care professions; presentation of multidisciplinary/interprofessional teams and nutrition teams;.Assessment methodsContinuous assessment Excursion reports; PresentationsTeaching methodsLecture, excursions, presentationsLanguageGerman