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 2022/23Health Sciences> 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> Applied Clinical Dietetics - Workshop 1 UE Dietetics moreApplied Clinical Dietetics - Workshop 1 UELector: Susanne Domkar, MSc, Bettina Hüttner, MSc, Ursula Kurtaran, Mag.a Silvia Richter2SWS2ECTSLecture contentsDesigning recipes and menu plans, energy and nutritional value calculation of selected clinical pictures as well as practical implementationAssessment methodsContinuous assessment Practical final examination with reflective discussionTeaching methodsExercise in the practice kitchenLanguageGerman> KD/DP-Gastroenterology and Hepatology ILV Dietetics moreKD/DP-Gastroenterology and Hepatology ILVLector: Susanne Domkar, MSc, Peter Hillebrand, Mag.a Silvia Richter3.5SWS4ECTSLecture contentsWith reference to the dietetically relevant main topics of the course Clinical Dietetics and Dietetic Process within the ranges of gastroenterology and hepatology, nutritional status, nutrition principles, nutrition-therapeutic goal parameters are created, the effects of dietetic measures on the total supply are judged critically and scientifically founded; also, recipes of daily and weekly meal plans are calculated and optimized.Assessment methodsContinuous assessment final examinationTeaching methodsLecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)LanguageGermanPublications The publications of Susanne Domkar written at FH Campus Wien can be found in our publication database, others in the personal web space.
> 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
> Applied Clinical Dietetics - Workshop 1 UE Dietetics moreApplied Clinical Dietetics - Workshop 1 UELector: Susanne Domkar, MSc, Bettina Hüttner, MSc, Ursula Kurtaran, Mag.a Silvia Richter2SWS2ECTSLecture contentsDesigning recipes and menu plans, energy and nutritional value calculation of selected clinical pictures as well as practical implementationAssessment methodsContinuous assessment Practical final examination with reflective discussionTeaching methodsExercise in the practice kitchenLanguageGerman
> KD/DP-Gastroenterology and Hepatology ILV Dietetics moreKD/DP-Gastroenterology and Hepatology ILVLector: Susanne Domkar, MSc, Peter Hillebrand, Mag.a Silvia Richter3.5SWS4ECTSLecture contentsWith reference to the dietetically relevant main topics of the course Clinical Dietetics and Dietetic Process within the ranges of gastroenterology and hepatology, nutritional status, nutrition principles, nutrition-therapeutic goal parameters are created, the effects of dietetic measures on the total supply are judged critically and scientifically founded; also, recipes of daily and weekly meal plans are calculated and optimized.Assessment methodsContinuous assessment final examinationTeaching methodsLecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)LanguageGerman