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 BrandstätterFavoritenstraße 226, D.3.081100 ViennaT: +43 1 606 68 77-4200F: +43 1 606 68 firstname.lastname@example.org
Map main campus Favoriten (Google Maps)
Office hours during the semesterMon to Fri, 8.00 a.m.-12.00 p.m.
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Application period for academic year 2021/22
14th February to 14th March 2021
tuition fee / semester:
+ 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)
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.
The FH Campus Wien is characterised by extensive expertise and a large network. FH Campus Wien is the only university of applied sciences in Austria to train all seven legally regulated upper-level medical-therapeutic-diagnostic professions as well as midwifery. An important partner in the areas of education, research and development is the Vienna Healthcare Association. At our attractive main location, you also benefit from our modern infrastructure, which includes test kitchens. Furthermore, you have the opportunity to join a professional community across disciplines. There is great potential in research projects at the interface between health and technology and practical relevance is guaranteed when we organise one of our freely accessible lecture evenings with top-class experts as part of the Campus Lectures.
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
Basic terminology, direction and position descriptions, general definition of cells, tissues, organs and organ systems, structure, morphology.
Lector: Univ.-Prof. Dr. Wolfgang Marktl
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
Final exam LV final examination
Lector: Prof.in Andrea Hofbauer, MSc MBA
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;
Lecture, group work tasks, presentations, discussions
Lector: ao.Univ.Prof.Dr. Marcela Hermann
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
Basics of anorganic chemistry; periodic table
Lector: Hon.Prof. (FH) Dr. Bernhard Rupp, MBA (University of Toronto)
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;
Lecture, group work, presentations, discussions
Lector: Bernd Maierhofer, Sonja Visontai, MSc
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.
Guided exercises, individual work and small group work Lecture
Lector: Mag.a Silvia Richter
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;
Lecture, self-organized learning
Alcohol; Water balance; Fat-soluble vitamins; Water-soluble vitamins; Bulk elements; Trace elements; Secondary plant constituents; Anthropometric measurement methods, determination of nutritional status
Continuous assessment Final examination
Lecture, practical exercise on anthropometric measurement methods. Elearning
Lector: Bettina Hüttner, MSc
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.
Lecture, individual work, small group work, presentation, self-organized learning
Lector: Dr. Leopold Reiner
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
Lector: DI Christine Grabler-Mayr
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.
Lecture, media-supported lecture, presentation, group work Product analyses and comparison and tasting of selected food groups Self-organized learning
Lector: Dr. Andreas Natterer
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
Lector: Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc
Research in databases, introduction to literature management programs and their application; guidelines of good scientific practice; writing an abstract
Continuous assessment Seminar
Lector: Barbara Billinger, BA MA
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.
Lecture, exercises and group work tasks Moodle course (self assessment)
Lector: Bettina Hüttner, MSc, Mag.a Silvia Richter
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
Continuous assessment final cooking examination
guided exercises, individual work, group work, lecture
Systematic search in databases, narrative reviews, scoping reviews and systematic reviews; PRISMA statement; evidence classification
Lecture, group work, research tasks
Basic pathological terms, pathology of diseases of individual organs and systems under consideration of nutrition-associated illnesses.
lecture excursion pathology
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
Lecture, exercises using SPSS
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
lecture, discussions, pair work, group work, presentations, writing tasks, film material, role plays
Light whole food Nutrition for pregnant women and nursing mothers Nutrition of healthy infants, children and adolescents Nutrition of healthy senior citizens
Lecture, individual work, small group work, presenation, self-organized learning
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;
Lecture, individual work, group work, discussion, reflection, presentations
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.
Lecture, individual work, small group work, presentation
Basics of nutrient assimilation, hunger-saturation, assimilation of macronutrients, minerals, vitamins, essential trace elements
Final exam final examination
Anatomy and function of organ systems
Familiarization with dietology as a field of action. Introduction into data protection law and data protection declaration.
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
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.
Preparation of international dishes Professional cooking and food styling
Introduction to philosophy of history, ontology, phenomenology and linguistics; bipolar comprehensibility; language games; language images; materiality; mysticism.
Critical text analysis; counterfactual thinking; interactive role play
Project method, coaching of the independent conception (incl. elaboration of project plans in small groups), implementation and completion of the project
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;
Lecture, discussion, presentation
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
Instruction, work shadowing and information on data protection Model of subjective relevance Reflection on work shadowing
Lecture, elearning: Moodle Individual work - writing a training diary Group work - reflection according to the model of subjective relevance
Fundamentals of the sociology of nutrition and eating; life styles; civilization and eating behavior; social-structural conditions of eating.
Introduction to sports nutrition taking into account different sports; Alternative diets and trend diets
Continuous assessment Partial performance reviews
Talks, lecture, group work
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.
Guided exercises, individual and small group work
Lector: Bettina Hüttner, MSc, Ursula Kurtaran, Mag.a Silvia Richter
Designing recipes and menu plans, energy and nutritional value calculation of selected clinical pictures as well as practical implementation
Continuous assessment Practical final examination with reflective discussion
Exercise in the practice kitchen
Lector: FH-Hon. Prof. Mag. Dr. Oliver Radinger, BA
planning, implementing and describing the results of an exemplary qualitative research project
Final exam Continuous assessment with seminar paper
Lector: Mag. Dr. Peter Putz
Planning, implementing and describing the results of a basic quantitative research project.
Lector: Martina Fischl
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.
Lecture, group work, individual work, distance learning, role play
Lector: Martina Fischl, Peter Hillebrand
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.
Lecture, group work, individual work, role play, video analysis
Lector: Sonja Visontai, MSc
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.
Continuous assessment Participation, presentation, written final examination
Lecture, presentation, group work, exercise, reflection
Lector: Mag. Ilse Weiß
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
Lecture, exercise, case studies
Lector: Mag.a Susanne Bauer-Rupprecht
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.
Final exam Final examination
Lecture, presentations - depending on level of knowledge and interest of students; working with case examples
Lector: Martina Herzig, Bettina Hüttner, MSc, Anna Tritscher, MSc nutr. med., Dr.Med. Johann Tritscher
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.
Continuous assessment final examination
Lecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)
Lector: Peter Hillebrand, Bettina Hüttner, MSc, Mag.a Silvia Richter
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.
Lector: Dr. Gernot Engstler, Dr.med univ Daniela Anna Gerges, MSc, Dr.med.univ. Bianca-Karla Itariu, Dr. med. univ. Stefan Kastl, Prim. Univ. Prof Dr. Amir Kurtaran
Basics of pathogenesis and diagnostics of diseases: gastroenterology, hepatology, pancreatology, immunology, diabetes mellitus, nephrology, cardiology and oncology, thyroid gland (endocrinology), lung, and rheumatism
Lector: Mag. Stefanie Rappersberger
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.
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.
Instruction Clinical Internship 1 and data protection information; model of subjective relevance; reflection of Clinical Internship 1; dietetic processes; training protocol
lecture, elearning on Moodle individual work - writing a training protocol group work - reflection in accordance with the model of subjective relevance
Lector: David Rauch, BSc
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).
Lecture, practical exercises, role plays
Recipe and food plan design, energy and nutritional value calculation of selected clinical pictures as well as their practical implementation
Exercise in training kitchen
Recipe and food plan design, energy and nutritional value calculation of selected clinical pictures in pediatrics as well as their practical implementation
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
Continuous assessment Partial performance
Exercise with simulation patients
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;
Lecture, discussion, exercise, reflection
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
Lecture, discussion, group work, presentation
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
Lecture, self-study, research in medical databases and internet search engines
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.
Lecture and discussion, small group work, literature study, presentation of results (justify, assess, optimize)
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
Lecture, practical exercises using a gerontological test approach
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.
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.
lecture, tasting, case examples
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
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
Lecture Learning with case studies Practical exercises for calculating within the scope of case examples
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
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.
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
Formulating a research question; assessing the state of the art of research; ethical aspects in human studies
Research of best available evidence; differentiation of study types; classification of evidence
Instruction clinical internship 2 and data protection information; model of subjective relevance; reflection of clinical internship 2; dietetic processes; training protocol
Lecture, elearning on Moodle Individual work - writing a training protocol Group work - reflection according to the model of subjective relevance
Nutritional therapy for COPD, nutritionally relevant dermatological diseases, HIV, dietetics in palliative care, dietetics in neonatology, nutrition and thyroid gland;
Lecture, case examples, literature assessment
Lector: MMag. Dr. Katharina Leitner, Mag.phil. Gregor Richter, BEd
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
Lecture, creative learning, working on professional topics and presentation; discussion
Theoretical knowledge acquired is put into practice in all areas. Collecting dietetically relevant patient data for writing the dietetic processes.
Lector: Allison Ruch
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
Presentation of selected best practice models (e.g. diabetes training, gestational diabetes counseling) Consulting situation with interpreter
Formulating a research question; assessment of the state of research; ethical aspects in human studies
Lector: Mag. Dr. Christian Gepart
Discussion of the laws relevant to the profession; possibilities and limits in the profession; profession-specific legal questions from clinic and freelance work;
Lecture, discussion, case examples
Instruction of professional internship and data protection information; model of subjective relevance; reflection of the professional internship; dietological processes; training protocol
Definitions of terms for cooperation in health care professions; presentation of multidisciplinary/interprofessional teams and nutrition teams;.
Continuous assessment Excursion reports; Presentations
Lecture, excursions, presentations
Fundamentals of Business Administration Foundation of a dietetic practice The way to freelance work: tax, social security, insurance; fee guidelines
Continuous assessment Creation of a business plan
Lecture, group work, presentations, independent case study
Basics of the political system, in particular the health and social system; basics of lobbying; political work in national/international professional associations;
Lecture, discussion, group work, presentations
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
Continuous assessment Creation of a marketing concept; writing journalistic articles
Group work, presentations, discussions
Implementation of the acquired theoretical and practical knowledge in all areas into practice. Collecting dietetically relevant patient data for writing the dietetic processes.
Legal foundations of quality in health care; structural, process and result quality in dietetic practice; presentation and discussion of case studies from practice;
Lecture, presentations, group work
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.
lecture, elearning on Moodle Individual work - keeping a training protocol Group work - reflection according to the model of subjective relevance
Critical evaluation and dietetic assessment of new products in the field of nutrition.
Lecture, research, group work, presentation
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
Group work Individual work presentation
Working on a research question of the action field of nutrition and dietetics.
ElectivesSelection and participation according to available places. There may be separate selection procedures.
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:
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)
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 Austrian Federal Ministry of Education, Science and Research.
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 2 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 1:20,5.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 admission procedure consists of a written test and an interview with the admission committee.
You can find the results of the entrance test HERE
You want to apply for the course and require support due to a disability, chronic illness or restriction?Please contact:Mag.a Ursula WeilenmannGender & Diversity Management email@example.com
Head of Degree Program Dietology T: +43 1 606 68 firstname.lastname@example.org
Dietician, Academic Staff
We work closely with the Vienna Healthcare Group, 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 the Vienna Healthcare Group. 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!