Dietetics

Bachelor, full-time

FIT for a health profession?!

Take advantage of the "FIT for a health profession?!" self-assessment test to see what a profession in health care requires and if you have the right qualities.

FIT for a health profession?! (in German only)

Overview

Dieticians are responsible for the nutritional management of healthy and sick persons, as well as in institutions and companies. As a legally recognized health professional and the only occupational group active in the field of nutrition, dieticians are the only experts besides doctors who may plan, implement and evaluate nutrition therapies. Counseling expertise and knowledge of the course of diseases therefore play a major role in the degree program in Dietetics. The practically oriented education provides you with the knowledge of medicine, nutrition, health communication and project management in health promotion necessary for a diversified professional future.

After the COVID-19 conditional cancellation of the written admission test on 21.03.2020 for the application procedure 2020 of the study programmes Dietetics, Occupational Therapy, Logopedics – Phoniatrics – Audiology, Orthoptics and Physiotherapy, the applicants were asked to submit their certificates. In addition, a written entrance test will be held in summer 2020. The concrete test date will be announced by the end of May 2020, taking into account the COVID-19 developments. All applicants* will receive an invitation by e-mail.

Contact us

Contact us!

Petra Brandstätter
Favoritenstraße 226, D.3.08
1100 Vienna
T: +43 1 606 68 77-4200
F: +43 1 606 68 77-4209
diaetologie@fh-campuswien.ac.at

Map main campus Favoriten (Google Maps)

Office hours during the semester
Mon to Fri, 8.00 a.m.–12.00 p.m.


Frau Herr

Ihre E-Mail wurde versendet

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Duration of course
6 Semester
Final degree
Bachelor of Science in Health Studies (BSc)
incl. professional qualifications
15Study places
180ECTS
Organisational form
full-time

Application period for academic year 2020/21

16th February to 15th March 2020

tuition fee / semester:

€ 363,361

+ ÖH premium + contribution2

 

1 Tuition fees for students from third countries € 727 per semester

 

2 for additional study expenses
(currently up to € 83 depending on degree program and year)

What you can offer

You enjoy working with people and are committed to life-long learning in order to provide the best nutrition therapy possible for patients and clients. In everyday life you combine the enjoyment of food with health consciousness. You have good knowledge of the natural sciences and food preparation. You possess strong people and communication skills.

What we offer you

FH Campus Wien is now the largest university of applied sciences for health in Austria. After the legal framework was created in 2006 to introduce the MTD academies and the midwife academy into the higher education sector, FH Campus Wien launched the first bachelor's degree programs in 2007. Shortly afterwards the first master's degree programs where launched in the Department of Health. Today, FH Campus Vienna now has extensive expertise and a large network at its disposal. An important partner in the areas of education, research and development is the Vienna Hospital Association (KAV). We also work closely with the professional association. At our attractive main campus you will benefit from our modern infrastructure, which also includes fully equipped function rooms such as a teaching kitchen. You will also have the opportunity to join an interdisciplinary, professional community. There is also great potential in research projects at the intersection of health and technology. Practical relevance is also guaranteed at our Campus Lecture evenings, which are open to all and feature contributions from prominent experts.

What makes this degree program special

The practically oriented degree program combines medicine, natural, social and human sciences. Communication, counseling expertise and knowledge of the development and course of diseases play a major role. Internships that can be completed abroad make up approximately 25% of the bachelor's degree program. Workshops and projects provide varied teaching and learning processes. In practice the profession is more and more concerned with advising people on nutrition and providing training, for example in order to prevent diet-related lifestyle diseases such as obesity and diabetes. Health promotion begins in kindergartens and schools, and this is also where the degree program in Dietetics is also active. As part of the course "Project Management", a prevention project is designed and implemented in practice. This is done in cooperation with a school in the 10th district, where dietetics students introduce school children to the importance of eating a healthy diet. The students and school children cook together in the teaching kitchen at FH Campus Wien to show everyone that healthy food can be very tasty.
With the event "Pimp your food", dietetics students at the main campus of FH Campus Wien recently encouraged visitors to include more fruits and vegetables in their daily diet and thus implemented project ideas and concepts from courses in practice. Their ideas included delicious smoothies in the entrance hall, practical tips in the form of recipes via Facebook, a photo contest and much more. Another successful class project is the "Dietetics-WiKi", which was designed and implemented as part of an e-learning best practice project and is an integral part of the teaching. This media WiKi tool supports competence-oriented, student-centered, interdisciplinary and networked learning and teaching.


What you will learn in the degree program

You acquire a broad theoretical education and complete internships relevant to the dietician profession.

  • The program focuses on the core areas of medicine, nutrition and communication. Using your skills and knowledge in these areas you will practice and learn to give nutritional advice and therapy to healthy and sick people.
  • Small classes, modern teaching methods, workshops, projects and e-learning provide varied teaching and learning processes.
  • Internships that can be completed abroad make up approximately 25% of the bachelor's degree program. In the wide variety of available internships you can expect intensive professional support on site.

Curriculum

Lecture SWS ECTS
General Anatomy VO

General Anatomy VO

Lector: Emer.Univ.Prof.Dr. Wilhelm Firbas

1.5 SWS
2 ECTS

Lecture contents

Basic terminology, direction and position descriptions, general definition of cells, tissues, organs and organ systems, structure, morphology.

Assessment methods

Teaching methods

Lecture

Language

German

1.5 2
General Physiology VO

General Physiology VO

Lector: Univ.-Prof. Dr. Wolfgang Marktl

3 SWS
4 ECTS

Lecture contents

Cell physiology, compartments and transport, neurophysiological basics, sensors, synapses, reflexes, smell, taste, muscle physiology, vegetative nervous system, thermoregulation, cardiovascular physiology, respiratory physiology, energy turnover, gastrointestinal tract, liver, pancreas, kidney; water and electrolyte balance, acid-base balance, endocrinology, hematology; genetics

Assessment methods

Teaching methods

Lecture

Language

German

3 4
Professional Studies ILV

Professional Studies ILV

Lector: Prof.in Andrea Hofbauer, MSc MBA

1 SWS
1 ECTS

Lecture contents

Historical development of dietetics and the profession; development of dietetic schools, academies and today's Universities of Applied Sciences - dietetics; development of the professional law and the professional title; legal foundations MTD law, job description, registration of health professions; national and international professional associations;

Assessment methods

Continuous assessment

Teaching methods

Lecture, group work tasks, presentations, discussions

Language

German

1 1
Biochemistry VO

Biochemistry VO

Lector: ao.Univ.Prof.Dr. Marcela Hermann

2 SWS
2 ECTS

Lecture contents

Thermodynamic basics of metabolism, basic sections of metabolism, basic molecules, chemical structure of nutrients, biological oxidation, interaction mechanisms in metabolism, basics of molecular biology: DNA, RNA, PCR, transcription, translation

Assessment methods

Teaching methods

Lecture

Language

German

2 2
Chemistry VO

Chemistry VO

Lector: ao.Univ.Prof.Dr. Marcela Hermann

1 SWS
1 ECTS

Lecture contents

Basics of anorganic chemistry; periodic table

Assessment methods

Teaching methods

Lecture

Language

German

1 1
Introduction to Healthcare and Health Economics VO

Introduction to Healthcare and Health Economics VO

Lector: Hon.Prof. (FH) Dr. Bernhard Rupp, MBA (University of Toronto)

1 SWS
1 ECTS

Lecture contents

History of the development of modern social and health systems (markets and non-markets);
Types of health systems ("Health in all policies" and the dissolution of traditional system boundaries);
The role and functioning of health economics;
Structures and indicators in health systems;
Healthcare reform: goals, measures and status quo;
Medical sociology - sociology of the professions (the role of the liberal professions in the conflict area between state and market);
The Austrian Healthcare System - fundamentals and definitions of business administration in hospitals;
Organization and resources in hospital operations;
The hospital as an expert organization;

Assessment methods

Continuous assessment

Teaching methods

Lecture, group work, presentations, discussions

Language

German

1 1
Energy and Nutrient Calculation/IT ILV

Energy and Nutrient Calculation/IT ILV

Lector: Bernd Maierhofer, Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

Introduction to the energy and nutrient calculation of recipes with corresponding tables and IT-supported.
Implementation of the energy and nutrient calculation in daily plans in the area of whole food and light whole food.

Assessment methods

Continuous assessment

Teaching methods

Guided exercises, individual work and small group work
Lecture

Language

German

1 1
Nutritional Science 1 VO

Nutritional Science 1 VO

Lector: Mag.a Silvia Richter

1.5 SWS
2 ECTS

Lecture contents

Basics of dietetics, definition of terms; energy/energy requirements; amino acids, protein requirements; lipids, fat requirements; carbohydrates and requirements, dietary fibers and requirements; national and international reference values;

Assessment methods

Teaching methods

Lecture, self-organized learning

Language

German

1.5 2
Nutritional Science 2 ILV

Nutritional Science 2 ILV

Lector: Mag. Dr. Peter Putz, Mag.a Silvia Richter

1.5 SWS
2 ECTS

Lecture contents

Alcohol;
Water balance;
Fat-soluble vitamins;
Water-soluble vitamins;
Bulk elements;
Trace elements;
Secondary plant constituents;
Anthropometric measurement methods, determination of nutritional status

Assessment methods

Continuous assessment
Final examination

Teaching methods

Lecture, practical exercise on anthropometric measurement methods.
Elearning

Language

German

1.5 2
Nutritional Management in Prevention 1 ILV

Nutritional Management in Prevention 1 ILV

Lector: Bettina Hüttner, MSc

1 SWS
1 ECTS

Lecture contents

A wholesome diet for healthy people; practice-oriented implementation of scientific criteria in everyday life.
Menu design for communal catering taking into account regional, seasonal and intercultural eating habits as well as institutional framework conditions.

Assessment methods

Continuous assessment

Teaching methods

Lecture, individual work, small group work, presentation, self-organized learning

Language

German

1 1
Food Hygiene VO

Food Hygiene VO

Lector: Dr. Leopold Reiner

1 SWS
1 ECTS

Lecture contents

Growth curve; microorganisms and food; internal and external growth factors; food spoilage;
Selected food poisoners: enteritis-causing Salmonella, Campylobacter jejuni, Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Bacillus cereus;
Kitchen technology and kitchen hygiene in communal catering: workplace allocation; preparation of food (washing, crushing, mixing); preparation of food (seasoning, acidification, garnishing, heating, portioning and slicing); intermediate storage of food (keeping hot, cooling); serving food (keeping hot, cooling down); storage of raw products (refrigeration, deep-freezing); cleaning and disinfection; personal hygiene
HACCP in the canteen kitchen

Assessment methods

Teaching methods

Media-supported lecture

Language

German

1 1
Food Knowledge/Technology VO

Food Knowledge/Technology VO

Lector: DI Christine Grabler-Mayr

3 SWS
3 ECTS

Lecture contents

Commodity 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 methods

Teaching methods

Lecture, media-supported lecture, presentation, group work
Product analyses and comparison and tasting of selected food groups
Self-organized learning

Language

German

3 3
Food Law VO

Food Law VO

Lector: Dr. Andreas Natterer

1 SWS
1 ECTS

Lecture contents

General principles and concepts of food law at European level (e.g. EC Basic Regulation, 178/2002/EC) and in Austria (va LMSVG);
Obligations of food business operators, control possibilities of the authorities as well as possible sanctions and measures;
Labelling law, general labelling provisions, with special regard to the EC Food Information Regulation; special labelling provisions,
Special rules on individual foodstuffs, in particular GMOs
Hygiene regulations as well as the ÖLMB and the worldwide codex

Assessment methods

Teaching methods

Lecture

Language

German

1 1
Literature Search, Citing and Scientific Writing ILV

Literature Search, Citing and Scientific Writing ILV

Lector: Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc

1.5 SWS
2 ECTS

Lecture contents

Research in databases, introduction to literature management programs and their application; guidelines of good scientific practice; writing an abstract

Assessment methods

Continuous assessment
Seminar

Teaching methods

Lecture, exercise

Language

German

1.5 2
Project Management ILV

Project Management ILV

Lector: Barbara Billinger, BA MA

1 SWS
2 ECTS

Lecture contents

Basic concepts of project management, project management processes and methods; planning of a project and documentation by means of a project manual on the basis of a concrete task within the scope of group work.

Assessment methods

Continuous assessment

Teaching methods

Lecture, exercises and group work tasks
Moodle course (self assessment)

Language

German

1 2
Practical Application of Food Supply 1 UE

Practical Application of Food Supply 1 UE

Lector: Bettina Hüttner, MSc, Mag.a Silvia Richter

1.5 SWS
2 ECTS

Lecture contents

Hygiene regulations for canteen kitchens, health care kitchens and comparable communal catering establishments, including personal hygiene and occupational health and safety and their practical implementation; cooking procedures in theory and practice; organization of operating procedures and catering systems; basic recipes of Austrian cuisine, in particular dough and masses, and their practical implementation; guidelines for purchasing, storage and preparation of foodstuffs, waste disposal, including practical implementation; kitchen machines, appliances and utensils in theory and practice

Assessment methods

Continuous assessment
final cooking examination

Teaching methods

guided exercises, individual work, group work, lecture

Language

German

1.5 2
Scientific Evidence through Literature Survey SE

Scientific Evidence through Literature Survey SE

Lector: Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc

1.5 SWS
2 ECTS

Lecture contents

Systematic search in databases, narrative reviews, scoping reviews and systematic reviews; PRISMA statement; evidence classification

Assessment methods

Continuous assessment

Teaching methods

Lecture, group work, research tasks

Language

German

1.5 2

Lecture SWS ECTS
General Pathology VO

General Pathology VO

Lector: Dr. Doris Rokitte

1.5 SWS
2 ECTS

Lecture contents

Basic pathological terms, pathology of diseases of individual organs and systems under consideration of nutrition-associated illnesses.

Assessment methods

Final exam

Teaching methods

lecture
excursion pathology

Language

German

1.5 2
Empirical Work and Biostatistics ILV

Empirical Work and Biostatistics ILV

Lector: Mag. Dr. Peter Putz

1.5 SWS
2 ECTS

Lecture contents

Scaling level of data, introduction to SPSS; familiarization with descriptive central measures; prerequisites for application of univariate and bivariate test statistics; quantitative test procedures; calculating and interpreting epidemiological effect sizes

Assessment methods

Continuous assessment

Teaching methods

Lecture, exercises using SPSS

Language

German

1.5 2
English for Dietitians UE

English for Dietitians UE

Lector: Barry Jenkins, BSc (Hons)

1 SWS
1 ECTS

Lecture contents

Grammar: speaking hypothetically, comparisons
Skills: speaking about character traits; discussing career prospects
What we eat; text comprehension; using words / phrases relating to food products; writing a formal report; using appropriate linking words; understanding and documenting film materials; critical analysis of eating habits and fast food products
The body : Parts of the body, Functions of the body , The gastrointestinal system, Talking about your physical condition; medical terminology
Patient communication
Food and nutrients
Illnesses and digestive disorders

Assessment methods

Continuous assessment

Teaching methods

lecture, discussions, pair work, group work, presentations, writing tasks, film material, role plays

Language

German

1 1
Nutrition for Different Life Phases ILV

Nutrition for Different Life Phases ILV

Lector: Susanne Domkar, MSc, Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

Light whole food
Nutrition for pregnant women and nursing mothers
Nutrition of healthy infants, children and adolescents
Nutrition of healthy senior citizens

Assessment methods

Continuous assessment

Teaching methods

Lecture, individual work, small group work, presenation, self-organized learning

Language

German

1 1
Nutrition Education ILV

Nutrition Education ILV

Lector: Mag.a Silvia Richter

3 SWS
3 ECTS

Lecture contents

History of pedagogy with a focus on human images, four pillars of pedagogy in the context of counseling, learning theories, development of concepts and learning goals, visualization of content (visual language), national and international educational landscape;

Assessment methods

Continuous assessment

Teaching methods

Lecture, individual work, group work, discussion, reflection, presentations

Language

German

3 3
Prevention in Nutritional Management 2 ILV

Prevention in Nutritional Management 2 ILV

Lector: Bettina Hüttner, MSc

1 SWS
1 ECTS

Lecture contents

Wholefood nutrition of healthy persons - Part 2; practice-oriented implementation of scientific demands in everyday life; critical examination of articles on specific nutritional issues in general and in particular with topics in the context of racist food designations as well as nutrition ecology.

Assessment methods

Continuous assessment

Teaching methods

Lecture, individual work, small group work, presentation

Language

German

1 1
Nutritional Physiology VO

Nutritional Physiology VO

Lector: Univ.-Prof. Dr. Wolfgang Marktl

1.5 SWS
2 ECTS

Lecture contents

Basics of nutrient assimilation, hunger-saturation, assimilation of macronutrients, minerals, vitamins, essential trace elements

Assessment methods

Final exam
final examination

Teaching methods

lecture

Language

German

1.5 2
Specialist Anatomy VO

Specialist Anatomy VO

Lector: Emer.Univ.Prof.Dr. Wilhelm Firbas

1 SWS
2 ECTS

Lecture contents

Anatomy and function of organ systems

Assessment methods

Final exam

Language

German

1 2
Work Shadowing PR

Work Shadowing PR

Lector: Bettina Hüttner, MSc

0 SWS
2 ECTS

Lecture contents

Familiarization with dietology as a field of action. Introduction into data protection law and data protection declaration.

Assessment methods

Continuous assessment

Teaching methods

Internship

Language

German

0 2
Hygiene and Microbiology VO

Hygiene and Microbiology VO

Lector: Univ.Prof.Dr. Dipl.Ing. Mohammad Manafi

1 SWS
1 ECTS

Lecture contents

Basics of infection science and epidemiology; basic concepts and tasks of infection, hospital, food, environmental and water hygiene; measures of infection prevention and control;

Basics of microbiology; overview of the most important pathogens of food- and water-induced infections; nosocomial infections

Assessment methods

Final exam
final examination

Teaching methods

lecture, film

Language

German

1 1
Intercultural Food ILV

Intercultural Food ILV

Lector: Ursula Kurtaran, Mag.a Silvia Richter

1.5 SWS
2 ECTS

Lecture contents

Nutrition in world religions, with a link between Austria/Vienna and specific nutritional requirements in communal catering and individual care.

Special food science - analyzing staple foods, recipes, spices from different regions (Africa, Asia (Nepal)...), shedding light on eating habits in the social context and discussing them in the context of domestic food, eating habits and culture.
Excursions to different migration centers.

Assessment methods

Continuous assessment

Language

German

1.5 2
International/Professional cooking UE

International/Professional cooking UE

Lector: Anton Frühwirth, Ömer Gül, Ursula Kurtaran

1 SWS
1 ECTS

Lecture contents

Preparation of international dishes
Professional cooking and food styling

Assessment methods

Continuous assessment

Teaching methods

Guided exercises

Language

German

1 1
Philosophy ILV

Philosophy ILV

Lector: Mag.phil. Gregor Richter, BEd

1 SWS
1 ECTS

Lecture contents

Introduction to philosophy of history, ontology, phenomenology and linguistics; bipolar comprehensibility; language games; language images; materiality; mysticism.

Assessment methods

Continuous assessment

Teaching methods

Critical text analysis; counterfactual thinking; interactive role play

Language

German

1 1
Prevention Project UE

Prevention Project UE

Lector: Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Teaching methods

Project method, coaching of the independent conception (incl. elaboration of project plans in small groups), implementation and completion of the project

Language

German

1 1
Psychology/Nutrition Psychology ILV

Psychology/Nutrition Psychology ILV

Lector: Mag. Stefanie Rappersberger

2 SWS
2 ECTS

Lecture contents

Introduction to psychology, general definition; general psychology, learning, memory, motivation; developmental psychology; clinical psychology, mental disorders; health psychology and stress; eating disorders; nutritional psychology and eating behavior;

Assessment methods

Continuous assessment

Teaching methods

Lecture, discussion, presentation

Language

German

2 2
Qualitative Research Methods ILV

Qualitative Research Methods ILV

Lector: FH-Hon. Prof. Mag. Dr. Oliver Radinger, BA

1.5 SWS
2 ECTS

Lecture contents

Introduction to qualitative methods; application of qualitative methods MAXQDA12, content analysis, computer-aided evaluation of a qualitative exemplary demonstration project; exemplary demonstration project with mixed method

Assessment methods

Continuous assessment

Teaching methods

Lecture, exercises

Language

German

1.5 2
Reflection on Work Shadowing SE

Reflection on Work Shadowing SE

Lector: Bettina Hüttner, MSc

0.5 SWS
1 ECTS

Lecture contents

Instruction, work shadowing and information on data protection
Model of subjective relevance
Reflection on work shadowing

Assessment methods

Continuous assessment

Teaching methods

Lecture, elearning: Moodle
Individual work - writing a training diary
Group work - reflection according to the model of subjective relevance

Language

German

0.5 1
Sociology/Nutrition Sociology ILV

Sociology/Nutrition Sociology ILV

Lector: FH-Hon. Prof. Mag. Dr. Oliver Radinger, BA

1 SWS
1 ECTS

Lecture contents

Fundamentals of the sociology of nutrition and eating; life styles; civilization and eating behavior; social-structural conditions of eating.

Assessment methods

Continuous assessment

Teaching methods

Lecture, discussion

Language

German

1 1
Sports Food, Alternative Forms of Nutrition, Trend Diets ILV

Sports Food, Alternative Forms of Nutrition, Trend Diets ILV

Lector: Rene Franz, BSc, Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

Introduction to sports nutrition taking into account different sports;
Alternative diets and trend diets

Assessment methods

Continuous assessment
Partial performance reviews

Teaching methods

Talks, lecture, group work

Language

German

1 1
Practical Application of Food Supply 2 UE

Practical Application of Food Supply 2 UE

Lector: Susanne Domkar, MSc, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Lecture contents

Preparation 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 methods

Continuous assessment
final cooking examination

Teaching methods

Guided exercises, individual and small group work

Language

German

1 1

Lecture SWS ECTS
Applied Clinical Dietetics - Workshop 1 UE

Applied Clinical Dietetics - Workshop 1 UE

Lector: Bettina Hüttner, MSc, Ursula Kurtaran, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.

2 SWS
2 ECTS

Lecture contents

Designing recipes and menu plans, energy and nutritional value calculation of selected clinical pictures as well as practical implementation

Assessment methods

Continuous assessment
Practical final examination with reflective discussion

Teaching methods

Exercise in the practice kitchen

Language

German

2 2
Applied Qualitative Research Project SE

Applied Qualitative Research Project SE

Lector: FH-Hon. Prof. Mag. Dr. Oliver Radinger, BA

0.5 SWS
1 ECTS

Lecture contents

planning, implementing and describing the results of an exemplary qualitative research project

Assessment methods

Final exam
Continuous assessment with seminar paper

Teaching methods

lecture, exercise

Language

German

0.5 1
Applied Quantitative Research Project SE

Applied Quantitative Research Project SE

Lector: Mag. Dr. Peter Putz

0.5 SWS
1 ECTS

Lecture contents

Planning, implementing and describing the results of a basic quantitative research project.

Assessment methods

Final exam
Continuous assessment with seminar paper

Teaching methods

lecture, exercise

Language

German

0.5 1
Consultation Techniques 1 UE

Consultation Techniques 1 UE

Lector: Martina Fischl

2 SWS
2 ECTS

Lecture contents

Development of nutritional counseling. Familiarization with theoretical consulting concepts. Client-centered consultation. Solution-oriented short-term therapy. Anamnesis, question techniques, goal setting according to SMARTE criteria, practical exercises, distance learning: research and reflection of topic-related specialist literature, creation of an anamnesis questionnaire.

Assessment methods

Continuous assessment

Teaching methods

Lecture, group work, individual work, distance learning, role play

Language

German

2 2
Consultation Techniques 2 UE

Consultation Techniques 2 UE

Lector: Martina Fischl, Peter Hillebrand

2 SWS
2 ECTS

Lecture contents

Working with groups, creating a group training concept, revision of counseling structure, preparation and documentation of nutrition counseling, evaluation of nutrition protocols, follow-up counseling, dealing with special situations (interpreting counseling, seriously ill persons). Independent nutrition counseling, observation and reflection of counseling interviews.

Assessment methods

Continuous assessment

Teaching methods

Lecture, group work, individual work, role play, video analysis

Language

German

2 2
Introduction to the Dietetic Care Process and Dietetics Terminology ILV

Introduction to the Dietetic Care Process and Dietetics Terminology ILV

Lector: Sonja Visontai, MSc

1.5 SWS
2 ECTS

Lecture contents

Historical Development, definition, purpose and process steps of the dietetic process / digression: Job Profile Dietician - Personal Responsibility / Comparison of National and International Process Models in Dietology / Introduction to Clinical Reasoning / EBP/ICF, International, uniform professional languages in dietology.

Assessment methods

Continuous assessment
Participation, presentation, written final examination

Teaching methods

Lecture, presentation, group work, exercise, reflection

Language

German

1.5 2
Introduction to Enteral and Parenteral Feeding ILV

Introduction to Enteral and Parenteral Feeding ILV

Lector: Mag. Ilse Weiß

1 SWS
1 ECTS

Lecture contents

Identification of various forms of malnutrition, oral therapy options, enteral and parenteral nutrition therapy (technique and access routes in medical nutrition therapy, types of nutrient solutions/composition, energy, nutrient and micronutrient requirements, mode of administration, monitoring and interpretation of findings, possible complications and dietetic procedures, implementation of dietetic processes on the basis of the acquired knowledge

Assessment methods

Final exam

Teaching methods

Lecture, exercise, case studies

Language

German

1 1
Basics of Laboratory Diagnostics and Interpretation of Diagnostic Results ILV

Basics of Laboratory Diagnostics and Interpretation of Diagnostic Results ILV

Lector: Mag.a Susanne Bauer-Rupprecht

1 SWS
1 ECTS

Lecture contents

Basic terms in the context of analytical methods, blood count, blood groups, hemostasis, enzymes in general and their diagnostic significance using selected liver enzymes as examples, parameters of carbohydrate and fat metabolism, parameters for testing organic functions, e.g. pancreatic function (amylase, lipase, chymotrypsin), renal function parameters (Crea, BU), cardiac function parameters (CK-MB, troponin T, LDH and isoenzymes, ASAT, myoglobin), Fe metabolism, uric acid as the purine metabolism end product, urinary strips and sediment.

Assessment methods

Final exam
Final examination

Teaching methods

Lecture, presentations - depending on level of knowledge and interest of students; working with case examples

Language

German

1 1
KD/DP-Endocrinology, Metabolism, Rheumatism ILV

KD/DP-Endocrinology, Metabolism, Rheumatism ILV

Lector: Martina Herzig, Bettina Hüttner, MSc, Anna Tritscher, MSc nutr. med., Dr.Med. Johann Tritscher

4 SWS
4 ECTS

Lecture contents

With reference to the dietetically relevant main topics of the course Clinical Dietetics and Dietetic Process within the ranges of endocrinology, metabolism, and rheumatism, nutritional status, nutrition principles nutrition-therapeutic goal parameters are provided, 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 methods

Continuous assessment
final examination

Teaching methods

Lecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)

Language

German

4 4
KD/DP-Gastroenterology and Hepatology ILV

KD/DP-Gastroenterology and Hepatology ILV

Lector: Peter Hillebrand, Bettina Hüttner, MSc, Mag.a Silvia Richter, DL Cosima-Gudrun Schernthaner-Kreuch, BSc.

3.5 SWS
4 ECTS

Lecture contents

With 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 methods

Continuous assessment
final examination

Teaching methods

Lecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)

Language

German

3.5 4
Clinical Physiology VO

Clinical Physiology VO

Lector: Dr. Gernot Engstler, ao. Univ.-Prof. Dr. Johann Hammer, Dr. med. univ. Stefan Kastl, Prim. Univ. Prof Dr. Amir Kurtaran, Univ.-Prof. Dr. Wolfgang Marktl, Prim. Dr. Gerald Ohrenberger, MSc, Dr. Michael Resl, Dr. med. univ. Daniel Steinacher

3 SWS
3 ECTS

Lecture contents

Basics of pathogenesis and diagnostics of diseases: gastroenterology, hepatology, pancreatology, immunology, diabetes mellitus, nephrology, cardiology and oncology, thyroid gland (endocrinology), lung, and rheumatism

Assessment methods

Final exam
Final examination

Teaching methods

Lecture

Language

German

3 3
Clinical Psychology ILV

Clinical Psychology ILV

Lector: Mag. Stefanie Rappersberger

1 SWS
1 ECTS

Lecture contents

Areas and tasks of clinical psychology; classification systems of mental disorders: DSM IV and ICD 10; detailed discussion of the most common mental disorders (anxiety disorders, depression, post-traumatic stress disorder, schizophrenia, addictions, personality disorders): origin, appearance, therapy and case studies as well as dealing with mentally ill people in the dietary counseling situation.

Assessment methods

Continuous assessment

Teaching methods

Lecture, discussion

Language

German

1 1
Clinical Internship 1 PR

Clinical Internship 1 PR

Lector: Bettina Hüttner, MSc

0 SWS
4 ECTS

Lecture contents

Implementation of the acquired theoretical knowledge in the fields of endocrinology, metabolism, rheumatic forms, gastroenterology, hepatology and enteral/parenteral nutrition in practice.
Collecting dietetically relevant patient data for writing the dietetic processes.

Assessment methods

Continuous assessment

Teaching methods

Internship

Language

German

0 4
Reflection on Dietetic Practice 1 SE

Reflection on Dietetic Practice 1 SE

Lector: Bettina Hüttner, MSc

0.5 SWS
1 ECTS

Lecture contents

Instruction Clinical Internship 1 and data protection information; model of subjective relevance; reflection of Clinical Internship 1; dietetic processes; training protocol

Assessment methods

Continuous assessment

Teaching methods

lecture, elearning on Moodle
individual work - writing a training protocol
group work - reflection in accordance with the model of subjective relevance

Language

German

0.5 1
Behavior Modification ILV

Behavior Modification ILV

Lector: David Rauch, BSc

1 SWS
1 ECTS

Lecture contents

Development of behavior patterns in nutrition through socialization, culture and biology; modification of behavior patterns in nutrition in children (imprinting in the womb, behavioral control through logic and emotion, categorical prohibitions, knowledge transfer, exemplary effect); behavioral control through internal and external stimuli (strength of effect of needs and social rhythmization; behavioral development and risks in eating disorders; external intervention and modification of behavior in eating disorders).

Assessment methods

Continuous assessment

Teaching methods

Lecture, practical exercises, role plays

Language

German

1 1

Lecture SWS ECTS
Applied Clinical Dietetics - Workshop 2 UE

Applied Clinical Dietetics - Workshop 2 UE

Lector: Susanne Domkar, MSc, Bettina Hüttner, MSc

1 SWS
1 ECTS

Lecture contents

Recipe and food plan design, energy and nutritional value calculation of selected clinical pictures as well as their practical implementation

Assessment methods

Continuous assessment

Teaching methods

Exercise in training kitchen

Language

German

1 1
Applied Clinical Dietetics in Pediatrics UE

Applied Clinical Dietetics in Pediatrics UE

Lector: Mag.a Gabriele Skacel

0.5 SWS
1 ECTS

Lecture contents

Recipe and food plan design, energy and nutritional value calculation of selected clinical pictures in pediatrics as well as their practical implementation

Assessment methods

Continuous assessment

Teaching methods

Exercise in training kitchen

Language

German

0.5 1
Consultation Techniques 3 UE

Consultation Techniques 3 UE

Lector: Martina Fischl

1 SWS
1 ECTS

Lecture contents

Conducting nutritional consultations independently on simulation patients. Preparation for counseling (select or create documents with regard to the clinical picture of the patient); independently formulating learning objectives, counseling reflection, creation of aids for counseling

Assessment methods

Continuous assessment
Partial performance

Teaching methods

Exercise with simulation patients

Language

German

1 1
Professional Conversation Skills in Palliative Settings, Validation UE

Professional Conversation Skills in Palliative Settings, Validation UE

Lector: Petra Fercher, Dr. med. univ. Eva Katharina Masel, MSc

1 SWS
1 ECTS

Lecture contents

Definition of palliative medicine; possibilities and limits, objectives and measures of palliative medicine; getting to know the hospice movement; methods and application of validation; ethical principles within the framework of hospice and palliative care;

Assessment methods

Continuous assessment

Teaching methods

Lecture, discussion, exercise, reflection

Language

German

1 1
Global Nutrition ILV

Global Nutrition ILV

Lector: Mag.a Silvia Richter

1 SWS
1 ECTS

Lecture contents

Global Nutrition Report, World Hunger Index, Global News - Austrian Development Agency (ADA) the agency of Austrian Development Cooperation; World Nutrition- World Hunger Relief; Diagnosis – Doctors without Frontiers; Development Aid Association with selected nutrition programs e.g. World Food Program, Sustainable Development Goals,
Interpret the results of the global nutrition report from a dietician's point of view and derive nutritional measures;
Undernourishment/ malnutrition/stunting/wasting; school meals in developing countries; nutrition terminology - assessment/screening; Nutrition Product Terms - Specialized Nutritious Foods (Treating Moderate Acute Malnutrition, Preventing Stunting, Preventing Acute Malnutrition)
World education in the context of world nutrition

Assessment methods

Continuous assessment

Teaching methods

Lecture, discussion, group work, presentation

Language

German

1 1
CD/DP-Allergology ILV

CD/DP-Allergology ILV

Lector: Martina Fischl, Mag.a Silvia Richter, Univ.-Prof. Dr. Zsolt Szépfalusi, Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Lecture contents

Fundamentals, definition, diagnosis and clinic of food allergies from a medical and dietetic point of view
Nutrition therapy concepts for the most frequent food allergies; emergency therapy
Allergen Labeling Regulation

Assessment methods

Final exam

Teaching methods

Lecture, self-study, research in medical databases and internet search engines

Language

German

1 1
CD-DP Surgery, Bariatric Surgery ILV

CD-DP Surgery, Bariatric Surgery ILV

Lector: Birgit Lötsch

1.5 SWS
2 ECTS

Lecture contents

Introduction to the basics of surgical diagnostics, postoperative motility disorders and ERAS, surgical diet building, immunonutrition, perioperative nutrition management with clinical practice.
Explanation of currently relevant surgical methods of gastrointestinal surgery and bariatric surgery. The following surgical methods are discussed: esophagus resections, various gastrectomy methods, Hartmann surgery, enterostomata, extensive intestinal resections including short bowel syndrome including nutritional treatment. Bariatric surgery - explanation of sleeve gastrectomy, Roux-Y gastric bypass and Omega Loop gastric bypass and nutritional intervention.

Assessment methods

Continuous assessment
Final examination

Teaching methods

Lecture and discussion, small group work, literature study, presentation of results (justify, assess, optimize)

Language

German

1.5 2
CD/DP-Geriatrics and Gerontology ILV

CD/DP-Geriatrics and Gerontology ILV

Lector: Susanne Domkar, MSc, Dr. Thomas Frühwald, Anna Tritscher, MSc nutr. med.

1.5 SWS
2 ECTS

Lecture contents

Introduction 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 foods

Assessment methods

Final exam

Teaching methods

Lecture, practical exercises using a gerontological test approach

Language

German

1.5 2
CD/DP-Nephrology, Hypertensiology , Cardiology ILV

CD/DP-Nephrology, Hypertensiology , Cardiology ILV

Lector: Bettina Hüttner, MSc, Regina Knöbelreiter, BSc, Heidrun Tauschitz, Ao.Univ.Prof. Dr. Andreas Vychytil

2 SWS
2 ECTS

Lecture contents

Nutritional status, nutritional principles, nutritional therapeutic target parameters are created for dietetically relevant main topics, the effects of dietetic measures on the overall supply are critically and scientifically assessed, and recipes of daily and weekly meal plans are calculated and optimized.

Assessment methods

Continuous assessment
Final examination

Teaching methods

Lecture and discussion, small group work, literature study, presentation of results (justify, assess, optimize)

Language

German

2 2
CD/DP-Neurology and Psychiatry ILV

CD/DP-Neurology and Psychiatry ILV

Lector: Dr. Nevzat Güler, Peter Hillebrand, Dr. Eva Knespel, Silke Pirker-Neuwirth, Mag.a Silvia Richter, Heidi Szepannek, Anna Tritscher, MSc nutr. med.

2 SWS
2 ECTS

Lecture contents

Medical Basics of Neurology and Psychiatry
Definition of "nutritional psychiatry"; effects of psychopharmaceuticals on energy metabolism; nutritional therapy options for reducing side effects of medication; knowledge of nutrients in connection with affective disorders and critical questioning of the current data situation; special features of counseling for patients with mental illnesses.
Eating disorders and dietetic interventions; swallowing disorders and dietetic interventions.

Assessment methods

Final exam

Teaching methods

lecture, tasting, case examples

Language

German

2 2
CD/DP-Oncology, Intensive-Care Medicine ILV

CD/DP-Oncology, Intensive-Care Medicine ILV

Lector: Katharina Weinrath, BSc., MSc.

1 SWS
1 ECTS

Lecture contents

Nutrition for cancer prevention
Nutrition of oncological patients with malnutrition
Accompanying symptoms depending on the tumor disease and therapy
General facts about cancer (statistics, TNM staging,...) and tumor metabolism
Dietary process in oncological patients
Intensive Care Nutrition Therapy

Assessment methods

Continuous assessment
Final examination

Teaching methods

Lecture and discussion, small group work, literature study, presentation of results (justify, assess, optimize)

Language

German

1 1
CD/DP-Pediatrics ILV

CD/DP-Pediatrics ILV

Lector: Mag.a Anna Fekete, Erich Horak, Mag.a Gabriele Skacel, Petra Trimmel-Schwahofer

1 SWS
1 ECTS

Lecture contents

Rare congenital metabolic diseases, such as phenylketonuria, glycogenosis, disorders of beta-oxidation of fatty acids
Familial hypercholesterolemia and other rare congenital lipid metabolic disorders (such as chylomicronemia)
Treatment of childhood obesity (AGA guidelines)
Ketogenic diet
Cystic fibrosis

Assessment methods

Final exam

Teaching methods

Lecture
Learning with case studies
Practical exercises for calculating within the scope of case examples

Language

German

1 1
Clinical Basics of Pediatrics VO

Clinical Basics of Pediatrics VO

Lector: OA Dr. med. Vassiliki Konstantopoulou

1 SWS
1 ECTS

Lecture contents

Congenital metabolic diseases with manifestation in childhood:; metabolic diseases in general; metabolic diseases of the intoxication type; metabolic diseases with disorders of energy metabolism; metabolic diseases with storage of macromolecules, diabetes, obesity, monogenic lipid metabolic disorders; diarrhea, constipation, celiac disease, cystic fibrosis; oncology in childhood

Assessment methods

Final exam
Final examination

Teaching methods

lecture, film

Language

German

1 1
Clinical Internship 2 PR

Clinical Internship 2 PR

Lector: Bettina Hüttner, MSc

0 SWS
7 ECTS

Lecture contents

Implementation of the acquired theoretical knowledge in the fields of nephrology, hypertensiology, cardiology, oncology, intensive care medicine, surgery/bariatric surgery, allergology, geriatrics and gerontology, neurology and psychiatry as well as pediatrics.
Collecting dietetically relevant patient data for writing dietetic processes.

Assessment methods

Continuous assessment

Teaching methods

Internship

Language

German

0 7
Pharmacology and Toxicology VO

Pharmacology and Toxicology VO

Lector: Mag. pharm. Barbara Datterl

1 SWS
1 ECTS

Lecture contents

General pharmacology
Definition of terms, pharmaceutical law, development and approval of drugs, dosage forms, pharmacokinetics (administration, absorption, distribution, metabolization, excretion), pharmacodynamics (effects of drugs, side effects, interactions)

Special pharmacology
Nervous system, endocrine system, cardiovascular system, blood, gastrointestinal tract, kidneys, water and electrolyte balance, immune system and cancers

Assessment methods

Final exam
Final examination

Teaching methods

Lecture

Language

German

1 1
Development and Design of Dietetic Studies and Literature Survey 1 ILV

Development and Design of Dietetic Studies and Literature Survey 1 ILV

Lector: Prof.in Andrea Hofbauer, MSc MBA, Mag. Dr. Peter Putz, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

Formulating a research question; assessing the state of the art of research; ethical aspects in human studies

Assessment methods

Continuous assessment

Teaching methods

Lecture, exercise

Language

German

1 1
Research, Interpretation and Application of Evidence-based Epidemiological Nutrition ILV

Research, Interpretation and Application of Evidence-based Epidemiological Nutrition ILV

Lector: Mag. Dr. Peter Putz

1.5 SWS
2 ECTS

Lecture contents

Research of best available evidence; differentiation of study types; classification of evidence

Assessment methods

Continuous assessment

Teaching methods

Lecture, exercise

Language

German

1.5 2
Reflection on Dietetic Practice 2 SE

Reflection on Dietetic Practice 2 SE

Lector: Bettina Hüttner, MSc

0.5 SWS
1 ECTS

Lecture contents

Instruction clinical internship 2 and data protection information; model of subjective relevance; reflection of clinical internship 2; dietetic processes; training protocol

Assessment methods

Continuous assessment

Teaching methods

Lecture, elearning on Moodle
Individual work - writing a training protocol
Group work - reflection according to the model of subjective relevance

Language

German

0.5 1
Special Diets ILV

Special Diets ILV

Lector: Susanne Domkar, MSc, Martina Fischl, Elzbieta Müllner, Mag.a Silvia Richter, Barbara Angela Schmid

1 SWS
1 ECTS

Lecture contents

Nutritional therapy for COPD, nutritionally relevant dermatological diseases, HIV, dietetics in palliative care, dietetics in neonatology, nutrition and thyroid gland;

Assessment methods

Final exam

Teaching methods

Lecture, case examples, literature assessment

Language

German

1 1

Lecture SWS ECTS
Professional and Medical Ethics ILV

Professional and Medical Ethics ILV

1 SWS
1 ECTS

Lecture contents

Overview of the concepts of morality and ethics; intention, norms and their relationship to each other, man and human image and general criteria; dealing with ethical, occupation-specific aspects and experience and decision-making in everyday work;
Special professional ethics

Assessment methods

Continuous assessment

Teaching methods

Lecture, creative learning, working on professional topics and presentation; discussion

Language

German

1 1
Internship PR

Internship PR

0 SWS
24 ECTS

Lecture contents

Theoretical knowledge acquired is put into practice in all areas. Collecting dietetically relevant patient data for writing the dietetic processes.

Assessment methods

Continuous assessment

Teaching methods

Internship

Language

German

0 24
Dietetic Counseling UE

Dietetic Counseling UE

1 SWS
1 ECTS

Lecture contents

Nutrition assessment, goal setting, client-centered counseling, empathetic communication
Skills: communications skills such as active listening, empathizing, asking closed and open-ended questions, using effective education language and strategies, giving non-judgemental feedback, evoking change talk, exploring importance of change, offering professional advice, promoting motivation

Assessment methods

Continuous assessment

Teaching methods

Pratice

Language

English

1 1
Intercultural Management in Dietetics ILV

Intercultural Management in Dietetics ILV

1 SWS
1 ECTS

Lecture contents

Presentation of selected best practice models (e.g. diabetes training, gestational diabetes counseling)
Consulting situation with interpreter

Assessment methods

Continuous assessment

Teaching methods

Lecture, exercise

Language

German

1 1
Development and Design of Dietetic Studies and Literature Survey 2 ILV

Development and Design of Dietetic Studies and Literature Survey 2 ILV

1 SWS
1 ECTS

Lecture contents

Formulating a research question; assessment of the state of research; ethical aspects in human studies

Assessment methods

Continuous assessment

Teaching methods

Lecture, exercise

Language

German

1 1
Statutory Basis for Health Care Professions ILV

Statutory Basis for Health Care Professions ILV

1 SWS
1 ECTS

Lecture contents

Discussion of the laws relevant to the profession; possibilities and limits in the profession; profession-specific legal questions from clinic and freelance work;

Assessment methods

Continuous assessment

Teaching methods

Lecture, discussion, case examples

Language

German

1 1
Reflection on Dietetic Practice - Internship SE

Reflection on Dietetic Practice - Internship SE

0.5 SWS
1 ECTS

Lecture contents

Instruction of professional internship and data protection information; model of subjective relevance; reflection of the professional internship; dietological processes; training protocol

Assessment methods

Continuous assessment

Teaching methods

Lecture, elearning on Moodle
Individual work - writing a training protocol
Group work - reflection according to the model of subjective relevance

Language

German

0.5 1

Lecture SWS ECTS
Working in an Interdisciplinary Team ILV

Working in an Interdisciplinary Team ILV

1 SWS
1 ECTS

Lecture contents

Definitions of terms for cooperation in health care professions; presentation of multidisciplinary/interprofessional teams and nutrition teams;.

Assessment methods

Continuous assessment
Excursion reports; Presentations

Teaching methods

Lecture, excursions, presentations

Language

German

1 1
Business Administration for the Dietological Practice ILV

Business Administration for the Dietological Practice ILV

1 SWS
1 ECTS

Lecture contents

Fundamentals of Business Administration
Foundation of a dietetic practice
The way to freelance work: tax, social security, insurance; fee guidelines

Assessment methods

Continuous assessment
Creation of a business plan

Teaching methods

Lecture, group work, presentations, independent case study

Language

German

1 1
Introduction to Medical Profession and Health Policies ILV

Introduction to Medical Profession and Health Policies ILV

1 SWS
1 ECTS

Lecture contents

Basics of the political system, in particular the health and social system; basics of lobbying; political work in national/international professional associations;

Assessment methods

Continuous assessment

Teaching methods

Lecture, discussion, group work, presentations

Language

German

1 1
Health and Profession-specific Marketing ILV

Health and Profession-specific Marketing ILV

3 SWS
3 ECTS

Lecture contents

Fundamentals of marketing / health marketing. Marketing tools, marketing plan; the health market; profession-specific marketing - the brand of dietitian; brand development; basics of online media; quality journalism

Assessment methods

Continuous assessment
Creation of a marketing concept; writing journalistic articles

Teaching methods

Group work, presentations, discussions

Language

German

3 3
Clinical Internship 3 PR

Clinical Internship 3 PR

0 SWS
8 ECTS

Lecture contents

Implementation of the acquired theoretical and practical knowledge in all areas into practice. Collecting dietetically relevant patient data for writing the dietetic processes.

Assessment methods

Continuous assessment

Teaching methods

Internship

Language

German

0 8
Open Window ILV

Open Window ILV

2 SWS
2 ECTS

Language

German

2 2
Quality Management in Dietetics ILV

Quality Management in Dietetics ILV

1 SWS
1 ECTS

Lecture contents

Legal foundations of quality in health care; structural, process and result quality in dietetic practice; presentation and discussion of case studies from practice;

Assessment methods

Continuous assessment

Teaching methods

Lecture, presentations, group work

Language

German

1 1
Reflection on Dietetic Practice 3 SE

Reflection on Dietetic Practice 3 SE

0.5 SWS
1 ECTS

Lecture contents

Instruction clinical internship 3 and data protection information; model of subjective relevance; reflection on Clinical Internship 3; dietetic processes; training protocol; review and quality assessment of the entire practical training; evaluation sheet "Model of subjective relevance in the context of practice reflections" for statistical evaluation.

Assessment methods

Continuous assessment

Teaching methods

lecture, elearning on Moodle
Individual work - keeping a training protocol
Group work - reflection according to the model of subjective relevance

Language

German

0.5 1
Scientific Assessment of Product Innovations ILV

Scientific Assessment of Product Innovations ILV

1 SWS
1 ECTS

Lecture contents

Critical evaluation and dietetic assessment of new products in the field of nutrition.

Assessment methods

Continuous assessment

Teaching methods

Lecture, research, group work, presentation

Language

German

1 1
Scientific Presentation UE

Scientific Presentation UE

1 SWS
1 ECTS

Lecture contents

Use of supporting media
Lecture, training: structure, participant orientation, use of media, "stumbling blocks”
Creation of a poster (congress)
Exercise: planning and giving a presentation

Assessment methods

Continuous assessment

Teaching methods

Group work
Individual work
presentation

Language

German

1 1
Consolidation of Scientific Work Bachelor SE

Consolidation of Scientific Work Bachelor SE

1 SWS
10 ECTS

Lecture contents

Working on a research question of the action field of nutrition and dietetics.

Assessment methods

Final exam

Teaching methods

Individual work

Language

German

1 10

Times
Mon to Fri, all day (in exceptional cases also on Saturdays)

Language of Instruction
German


How you benefit

In addition to being awarded the academic title of "Bachelor of Science in Health Studies", after completing the degree program you will also receive a legally recognized professional qualification. Besides doctors, dieticians are the only occupational group active in the field of nutrition that is allowed to work with sick people. Only with this degree program is it possible to practice the profession of dietician. The MTD Act is the basis for this degree program. The practically oriented degree program means that you will be ready to work immediately. In addition to therapy, the profession is moving more and more towards prevention and health promotion. In every area where you work you apply your know-how of counseling concepts and techniques as a tool to actually reach people. You work with people of all ages, for example in kindergartens, companies, hospitals, nursing homes, rehabilitation centers, your own dietician practice or at home. As a dietician you will work in interdisciplinary teams or in one-on-one counseling. You will work in this profession either as a staff member or self-employed and will plan and implement nutrition therapies and evaluate their results. In food service management for hospitals and other facilities you will calculate various types of diets, train staff or supervise the preparation of the food. At hospitals, and especially in research, you will be engaged in interdisciplinary work. In addition, you can also apply your knowledge in the industry or in the media. Other areas include prevention and health promotion, for example in schools, businesses, restaurants and hotels as well as in communities.

Your future career

Nutrition counseling begins with children and plays an important role even into old age. Prevention and therapy will be the core tasks of your future professional life. As a dietician, you can work either as a staff member or self-employed. The following occupations will be open to you:

  • Hospitals, special outpatient clinics, medical practices
  • Rehabilitation centers and convalescent homes
  • Nursing homes and retirement facilities
  • Public health authorities
  • Community facilities
  • Insurance companie
  • Health insurance companies
  • Community food facilities
  • Company health promotion
  • Medical practices for nutrition therapy
  • Pharmacies
  • Food and pharmaceutical industries

Master's degree programs

Advanced Integrative Health Studies

Master course for advanced professional training, part-time

more

Admission

Admission requirements

  • Higher education entrance qualification:

    • School leaving certificate from a secondary school or a secondary technical school.
    • Secondary school vocational certificate (Berufsreifeprüfung)
    • Equivalent certification from abroad

Equivalence is determined by international agreements, validation or in individual cases a decision by the head of the academic section.

  • University entrance qualification examination (Studienberechtigungsprüfung)

University entrance qualification examination for medicine, dental medicine, veterinary medicine, pharmacy. Information and institutes that offer courses to prepare for the university entrance qualification examination can be found on the portal Erwachsenenbildung.at of the Bundesministeriums für Bildung und Frauen.

  • Relevant professional qualification with auxiliary examinations

Secondary vocational school with auxiliary examinations from: a college of business administration, hotel management, tourism or hospitality, a commercial school, special forms of secondary agriculture and forestry schools: agriculture and food management, general agriculture, alpine agriculture. School for general health and nursing, school for pediatric care, school for psychiatric health and care or a school for medical-technical service.

Apprenticeship groups with auxiliary examinations: Cook and catering specialist.

Proof of English proficiency of level 1 must be provide by the beginning of the degree program.




Application

There are 15 places available in the bachelor's degree program in Dietics each year. The ratio of places to applicants is currently around 1:20,5.

To apply you will require the following documents:

  • Letter of motivation
  • CV in table form

Please note!
It is not possible to save incomplete online applications. You must complete your application in one session.

The selection process

The selection process consists of a written test and an interview with the selection committee.


Secretary's office

Petra Brandstätter
Favoritenstraße 226, D.3.08
1100 Vienna
T: +43 1 606 68 77-4200
F: +43 1 606 68 77-4209
diaetologie@fh-campuswien.ac.at

Map main campus Favoriten (Google Maps)

Office hours during the semester
Mon to Fri, 8.00 a.m.–12.00 p.m.

Teaching staff and Research Staff


Cooperations and Campusnetzwerk

We work closely with the Vienna Hospital Association (KAV), universities like the Medical University of Vienna, the Austrian Association of Dietitians and other health care facilities. This guarantees you strong contacts for internships, employment or participation in research and development activities. You will complete the extensive internships at, among others, the hospitals of Vienna Hospital Association (KAV). You can find information about our cooperation activities and much more at Campusnetzwerk. It's well worth visiting the site as it may direct you to a new job or interesting event held by our cooperation partners!

Campusnetzwerk