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)
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.
Petra Brandstätter Favoritenstraße 226, D.3.081100 Vienna T: +43 1 606 68 77-4200 F: +43 1 606 68 77-4209 email@example.com
Office hours during the semesterMon. to Fri. 8:00 a.m. to 12:00 noon
Ihre E-Mail wurde versendet
Application period for academic year 2019/20
17th February to 17th March 2019
tuition fee / semester:
+ ÖH premium + contribution**
* Tuition fees for students from third countries € 727 per semester
**for additional study expenses (currently up to €83 depending on degree program and year)
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.
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.
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.
You acquire a broad theoretical education and complete internships relevant to the dietician profession.
Lector: Emer.Univ.Prof.Dr. Wilhelm Firbas
Introduction to the development and structure of the human body:integumentary system, musculo-skeletal system, nervous system, endocrine system, cardiovascular system with immune system, respiratory system, digestive system, urinary and reproductive system.
written or oral examination at the end of the lecture course
Lector: Univ.-Prof. Dr. Wolfgang Marktl
Cellular physiology, Basics of genetics, Basics of neuro- and sensory physiology, compartments and transport, taste and smell, muscle physiology, vegetative physiology, thermoregulation, heart and circulation, respiratory physiology, energy metabolism, gastrointestinal tract including liver and pancreas, renal physiology, water- und electrolyte metabolism, acid-base-physiology, fundamentals of endocrinology, hematology, endocrinology
oral lectures and private studies
Lector: Prof.in Andrea Hofbauer, MSc MBA
Lector: ao.Univ.Prof.Dr. Marcela Hermann
Lector: Hon.Prof. (FH) Dr. Bernhard Rupp, MBA (University of Toronto)
Lector: Bernd Maierhofer, Sonja Visontai, MSc
Calculation of energy and nutrients of recipes with corresponding tables and data including percentage-wise nutrient allocations.
Supervised practical exercises, work in small groups or alone, lectures, self-organised studying, technical literature.
I. Basics in Nutritional Science, definitionII. Energy, energy requirementIII. Amino acid, protein requirementIV. Lipid, lipid requirementV. Carbohydrates, carbohydrates requirement, dietary fibre, dietary fibre requirement
Lectures, self-organised studying, technical literature, nutritional value analysis, subject relevant learning target checklist
Lector: Bettina Hüttner, MSc, Mag. Dr. Peter Putz, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc
Advanced Nutritional Science IV. AlcoholVII. Water balanceVIII. Fat-soluble vitaminsIX. Water-soluble vitaminsX. Minerals (Sodium, chloride, potassium, calcium, phosphorus, magnesium XI. Trace elementsXII. Secondary plant compounds (substances)XIII. Anthropometric measurement procedure
Lectures, self-organised studying, technical literature, internet searching, nutritional value table, subject relevant learning target checklist
Lector: Bettina Hüttner, MSc
Lector: Dr. Leopold Reiner
Structure of pro- and eucaryotic cells; Characteristic attributes of bacteria, yeast and moulds; Growth-curve; Microorganisms and food;Intrinsic and extrinsic growth factors; Spoilage;Pathogens: Salmonella, Campylobacter jejuni, Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Bacillus cereus; Food production process and food hygiene in the kitchen of restaurants, hotels or hospitals: e.g. onward flow principle, no production line criss-cross, washing of vegetables, using spices, acidity, heat processing technology (cooking), maintenance of the cold chain (chilling, freezing, defrosting), cleaning and disinfection, personal hygiene;
Oral examination at the end of the lecture
Structured and mediabased lecture
Lector: DI Christine Grabler-Mayr
This course offers an introduction to the production and processing of food products on the market including the basics of the legal aspects for Austria and the European Union. A focus will be set on processing technologies and product quality.
Lecture and workshop
Lector: Dr. Andreas Natterer
Not least because of some recent food scandals (BSE, Dioxin, “Gammelfleisch”), food law has become one of the most intensely harmonized legal areas. The course will first cover the general legal foundations of food law both on European (e.g. Regulation, 178/2002/EC) and on Austrian level (LMSVG). In this context, the most fundamental terms (e.g. foodstuff), the duties of the foodstuff entrepreneurs, the inspection rights and possible sanctions and remedies of the foodstuff authorities will be addressed. A further focus will be put on the controversially discussed area of labelling law, where attention will given to both general (with special regard to the EG-Regulation on food information to consumers, adopted by EP in July 2011) and more specific labelling provisions. In the area of special food law, particular provisions for specific foodstuffs, especially the GMO, will be examined. The hygiene provisions, the Austrian Codex as well as the global Codex will complete the course.
Lector: Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc
Introduction to research in various databases: e.g. PubMed/Medline, Cochrane Library, CINAHL und Scienecedirekt
Lecture, group work, individual work, practical skills training
Lector: Barbara Billinger, BA MA
Lector: Bettina Hüttner, MSc, Ursula Kurtaran, Mag.a Silvia Richter
systematical literature research, Narrative Reviews, Scoping Reviews, Systematical Reviews, PRISMA Statement, classification of evidence
lecture, group presentation, reserche
Lector: Dr. Doris Rokitte
Lector: Mag. Dr. Peter Putz
good scientific practice, basics principals and aims of empirical social research and statistical methods, data collection methods, descriptive statistics and measures of center, logic behind significance testing, measures of association, comparing means, basic principles of epidemiology, IBM SPSS statistics environment
2 "better" out of 3 interim exams: 2 x 20% (written)1 overall exam: 60% (written)Evaluation key:90-100%: Sehr Gut80-89%: Gut70-79%: Befriedigend60-69%: Genügend
Lector: Barry Jenkins, BSc (Hons)
Lector: Susanne Domkar, MSc, Sonja Visontai, MSc
Light foodsNutrition Pregnant and breastfeedingNutrition of healthy infant, child and adolescentNutrition of healthy seniors
Immanent examination characterfinal exam
Lecture, individual work, micro and small group work, presentation, self-organized learning
Lector: Mag.a Silvia Richter
Immanent exam conditions
Basics of assimilation of nutritientsHunger and satietyAssimilation of macronutritientsCalciumMagnesiumadiposittycholesterolnutritional supplementschronobiology of nutritionnutrition and drugs
Oral lecture and script
Functional morphology of the digestive organs (digestive tract, liver, pancreas, peritoneum, blood supply, innervation) under macroscopical and microscopical aspects.
oral examination after the lecture
Lector: Univ.Prof.Dr. Dipl.Ing. Mohammad Manafi
Infectious teaching and epidemiology; basic terms and areas of infection hygiene; measures of infection prevention; Nosocomial Infections. personal hygiene, hospital hygiene, Nosocomial Infections, infection prophylaxis, vaccination, environmental and food hygiene, social hygiene, public health.Microbiology; overview of the main pathogens of food-and water-related infections;
Lector: Ursula Kurtaran, Mag.a Silvia Richter, Mag.phil. Gregor Richter, BEd
Lector: Anton Frühwirth, Ömer Gül, Ursula Kurtaran
Lector: Mag.phil. Gregor Richter, BEd
WHAT IS PHILOSOPHY?Phil. Is a way of looking at the world, one, more precisely, theoretical. - What is theoretical - derived from "theoria" in the original sense; - a behavior towards the world,the only thing to do is to make things look the way they are,
Interactive design, work out, examination-related.
Lector: Anna Tritscher, MSc nutr. med.
Planning and independent execution of a prevention project (nutrition workshop for students of BRG Pichelmayergasse) including reflection, evaluation and documentation. Holding a meeting with project clientsPresentation of project including lessons learned
Coaching for independent conception (including development of a project plan in small groups), execution, and completion of the project
Lector: Mag. Stefanie Rappersberger
Introduction into psychology, definitionsApplied psychology: Learning, Memory, MotivationDevelopmental psychologyClinical psychology; mental disordersHealth psychology and stressEating disordersNutrition psychology and eating behavior
Active collaboration, presentation, exam
Lectures, discussions, presentations
Lector: Mag. Dr. Oliver Radinger, BA
Lector: Rene Franz, BSc, Sonja Visontai, MSc
Introduction to sports nutrition, taking into account different sports.Alternative diets and trend diets.
Immanent examination character, final exam
Lecture, presentation, group work, excursion
Lector: Susanne Domkar, MSc, Anna Tritscher, MSc nutr. med.
organisation of operating scedules and the system of distribution of foodto deal with or to compile recipes and the combination of meals in the context of target-groups including the practical implementationtechnical terms in the kitchen
Supervised practical exercises, work in small groups or alone, lectures, self-organised studying, technical literature, subject relevant learning target checklist.
Semester datesWinter semester: 29th August 2016 to 27th January 2017Summer semester: 13th February to 14th July 2017
Number of teaching weeks18 per semester, including 29 weeks of work experience
TimesMon to Fri, all day (in exceptional cases also on Saturdays)
Language of InstructionGerman
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.
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:
Master course for advanced professional training, part-time
Equivalence is determined by international agreements, validation or in individual cases a decision by the head of the academic section.
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.
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.
There are 15 places available in the bachelor's degree program in Dietics each year. The ratio of places to applicants is currently around 1:25.To apply you will require the following documents:
Please note!It is not possible to save incomplete online applications. You must complete your application in one session.
The selection process consists of a written test and an interview with the selection committee.
Head of Degree Program Dietology T: +43 1 606 68 77-4201 firstname.lastname@example.org
Dietician, Academic Staff
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!