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 2018/19
11th February to 11th March 2018
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
Basal terms, terms of position and direction of the human body, general presentation of cells and tissues, overview of systems and organs.Circulatory system, respiratory system, urogenital system, endocrine glands, nervous system, musculoskeletal system.skin.
oral examination at the end of the lecture
Lector: Univ.-Prof. Dr. Wolfgang Marktl
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: Dr. phil. Adrian Perco
Thermodynamic fundamentals of the metabolism, basic sections of the metabolism, basic molecules, the chemical building nutrients, biological oxidation, interaction mechanisms in the metabolism, basics of molecular biology: DNA, RNA, PCR, transcription, translation
Lector: 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.
Lector: Mag.a Silvia Richter
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
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
Healthy eating/balanced diet – implementation of the scientific requirements in everyday life. Planning of meals and menus for groups and communal catering taking into account regional food habits and institutional conditions in the context of healthy eating.
Lectures, individual work, work in small groups, presentation, self-organised studying, technical literature, subject relevant learning target checklist
Lector: Dipl. KHBW Franz Tomaschek
Elements and definitions of business management, organisation and ressources in hospitals, structures of hospital organisation
Written exam at the end of lectures with 10 questions.Each answer is rated by a system of points, the sum of total points is finally turned into an aggregate mark by calculation.
Giving lectures using own transparencies in PowerPoint, which are given to the students if required electronically readable. Using a style of participative and cooparative teaching there is always the opportunity for discussionsand private contributions, in this way contents of teaching can be increased and put into practice.At the beginnig of the lectures current medial affairs and events in public health and economy are discussed.At the end of lectures there is a repeating the contens of the lecture with priorities for possible questions for the final exam.
Lector: Prof.in Andrea Hofbauer, MSc MBA, Hon.Prof. (FH) Dr. Bernhard Rupp, MBA (University of Toronto)
Lector: Dipl.-Ing. Dr. Udo Pechanek
Observation of chemical changes of food contents like starch, sugar, protein and fat as well as simple analysis of vitamin C, glucose, nitrate and of the pH-value in juices of fruits and vegetables and in fruits and vegetables.Preparation of Food like bread, jam and chocolate.
Submission of a working protocol
Structured lecture, teamworking, excursion
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: Prof.in Andrea Hofbauer, MSc MBA, Sonja Visontai, MSc, Dipl-Ing. Maria Wirthmann-Portele
Food Science contains as well the area of product knowledge as well informations about the correct handeling of food.
Lectures with media supported papers, research for literature for selected topics, specialized literature for food, teamworking,product analyses, product comparisons and tasting of individual groups of food.selforganised studyingsubject relevant learning target checklist
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.
Fundamental principles of the technological production of Food.Introduction, definitions, aims of Food Technology, reason and properties in preparing Food,Explanation of Technologies of different Food, in Connection with chemical, physical or microbiological changes.Discussion of topics like risk assessment, Quality management and oecology.
Lecture and power point presentation, questions and answers.
Lector: Barbara Billinger, BA MA
Basic principles, processes and methods of project management; Project development and documentation via project handbook for a given topic in assigned groups.
written elaboration (project handbook - group work) incl. presentation, 3 multiple choice tests
lecture, practice and group work alternatingmoodle-supported self assessment
Hygiene instructions for canteen kitchens and kitchens in the health care sector including personal hygiene and occuptational safety/work safety and their implementation.Practical and theoretical preparation methods.Basic recipes of the Austrian cuisine, in particular doughs, and their practical implementation.Guidelines for buying, storage and preparation of victuals, waste disposal and their practical implementation.Kitchen appliances and utensils in theory and in practice.
Immanent exam conditions
Supervised practical exercises, work in small groups or alone, lectures
Lector: Dr. Doris Rokitte
Lector: Barry Jenkins, BSc (Hons)
Topics Covered:Getting to know each other / career plans• Grammar: speaking hypothetically, comparisons• Skills: speaking about character traits; discussing career prospectsWhat we eat: oThe sense of taste – film inputoVarious dietsoSupersize Me – film input• Skills: 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 productsThe body oParts of the bodyoFunctions of the body oThe gastrointestinal systemoTalking about your physical condition• Skills: understanding texts on the gastrointestinal system; expressing degrees of pain; describing body functions; defining medical terminology• Vocabulary expansion Patient communication oSuggesting / giving adviceoCounsellingoTaking a historyoEmpathetic Communication• Skills: giving advice; expressing opinions; suggesting & reacting;“mustn’t, needn’t, don’t have to”; counselling; asking closed and open-ended questionsFood and nutrientsoDescribing food oRecipesoNutrients• Grammar: imperative, adjectives vs. adverbs, sequencers• Skills: explaining cooking methods; describing processes, reading, writing and altering recipes; describing nutrients; offering nutritional adviceIllnesses and digestive disordersoDiseases / minor illnessesothe dangers of cholesterolodiabetes• Skills: describing problems, talking about symptoms; reading medical texts and explaining key-points; assessing risks; scanning textsAdditional information on: oYour Optimum DietoYour Optimum Supplement Programme
•Classroom performance •Research projects•Presentations
lecture, discussions, pair work, group work, presentations, writing tasks, film material, role plays
Healthy eating/balanced diet 2 - implementation of the sientific requirements in everyday life.
Lecture, individual work, working in small groups or alone, presentation, self-organised studying, technical literature, subject relevant learning target checklist
Basics of assimilation of nutritientsHunger and satietyAssimilation of macronutritientsMineralsVitaminsessential trace elements
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
Presentation, individual reflection and group reflection, work on specific cases
Lector: Anton Frühwirth, Ömer Gül, Ursula Kurtaran, Brian David Lott
Bite sized meatballs, Soft polenta, Parmesean crisps, Ricotta stuffed zucchini rolls, Focaccia, Fresh pasta, Sautéed cherry tomato sauce, Lemon basil pesto sauce, Crêpes, Roasted mixed vegetables, Cheese and potato nests, Lemony sweet olive oil cake, Baked apricotes with almond topping.
Assigned dishes/meals have to be prepared according to the recipe, seasoned properly, styled when served. And most important of all, the food has to taste good.
Practical application of modern cooking terms, styles and techniques, combined with a new strategy for tastes.
Lector: Mag.phil. Gregor Richter, BEd
KANTFICHTEMARX´ Philosophy as a political ...KIERKEGAARDKONFUZIUSNIETZSCHEWIENER SCHULE - NeopositivismPHILOSOPHIE als Selfreflexion
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
History, focuses PädagogikHigher education (ECTS, Bologna, Module, learning outcomes)European Qualifications FrameworkNutrition education -curriculim in austriaAdulteducation (institution)
Präsentations, informeller Test
Lecture; individual and group work; discussion; presentations
Lector: Mag. Alexandra Gur
Work in the health professions with a view to their own health and mental stability: own value systems, beliefs and "my story", experience the "inner team" and "inner child", working out of their own strengths and resources, when do I need and where can I get help in crises, dealing with the topics of meaning, freedom and responsibility
Attendance and active participation
Lecture, self-experience in exercises and discussions
Lector: Mag. Dr. Oliver Radinger
Foundations of SociologySociology of nutrition and food; Lifestyles; Civilization and eating habits; societal phenomena; Theories of food;
Written final exam
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.
Lector: Bettina Hüttner, MSc, Mag.a Silvia Richter, Mag. Ilse Weiß
Lector: Rene Franz, BSc, Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc
Light whole foodNutrition of pregnant women and breastfeeding womenNutrition of athletesNutrition of elderly peopleVegetarianism
Lector: Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc
Lector: Bettina Hüttner, MSc, Ursula Kurtaran, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.
Composition of recipes and menues following to the "Rationalisierungsschema" for different diseases.Preparing of dishes for selected nutritional regimen condidering kitchen technique who are relevant for the diet.
Immanent exam character
Lector: Martina Fischl
Structure of dietary counselling interviews, personal-centered approach, solution focused brief therapy, wording of goals and questions. anamnesis. related exercises. Reflection of literature, development of an anamnesis questionnaire.
immanent exam conditions
lecture, team work, role playing, distance learning
Working with groups, design of a concept for working with groups, dietary counselling and motivation, documentation of dietary counselling interviews; follow up counselling interviews; special situations in dietary counselling (interpreted counselling, who to work with seriously ill patients); self-contained dietary counselling interviews; monitoring and reflexion of dietary counselling interviews.
lecture, team work, role playing, video analysis
Historical development, definition, purpose and process steps of the dietary process / Excursion: professional profile - dietitian/ individual responsibility / comparison of national and international process models in dietology / clinical reasoning /EBP/ICF international, uniform specialist language in dietology
Immanenter Prüfungscharakter (Mitarbeit, Präsentation, schriftliche Abschlussprüfung)
Lecture, distance learning, presentation, group work, exercise, reflection
Lector: Jennifer Frühwirth, Bettina Hüttner, MSc, Birgit Lötsch, Anna Tritscher, MSc nutr. med., Dr.Med. Johann Tritscher
The main focus is on dietetic lectures of Clinical Dietetic with the diseases Adipositas, Bariatric surgery, diabetes mellitus I, II and GDM, metabolic syndrome, lipid metabolic disorder. The students leran to diagnose the status of nutrition, nutrition principles and compile nutrition therapeutical targets. Impacts on the dietetic measures of the overall supply of nutrients are critical and scientific jugded and recipe for daily and weekly menus are calculated and optimised.
immanent exam character
Lecture and disccussion, working together in small and very small groups, research in technical literature, presentation of results. They should justify, judge and optimise them.
Lector: Peter Hillebrand, Bettina Hüttner, MSc, Birgit Lötsch, Mag.a Silvia Richter
IT in the field of nutritional value calculation, organisation of kitchen activities and patient documentation
IT supported programmes are showcased by companies, resp. practiced with the students.
Lector: Dejan Milosavljevic, MSc
Basic terminology within the context of analytical methods, haemogram, blood groups, haemostasis, enzymes in general and their importance for diagnosis on the basis of selected liver enzymes, parameters of the carbohydrate and lipo metabolism, parameters for screening organ-specific functions, e.g. the pancreas function (amylase, lipase, chymotrypsin), parameters for screening the kidney function (crea, BU), parameters for screening the cardiac function (CK-MB, Troponin T, LDH and isoenzymes, ASAT, myoglobin), iron metabolism, uric acid as end product of the purin metabolism, urinanalysis and sediment.
Continuous assessment and the final exam
Lecture, possibly presentations - depending on the standard of knowledge and on interesst of the students, work with case studies.
Lector: Martina Herzig, Bettina Hüttner, MSc, Birgit Lötsch, Anna Tritscher, MSc nutr. med., Dr.Med. Johann Tritscher
The student shoulc be able to compile a profound nutritional therapies to dietetic relevant thematic priorities for example Adipositas, Bariatric surgery, diabetes mellitus I, II and GDM, metabolic syndrome, lipid metabolic disorder, cardiology.
Lecture, self-organised lerning, technical literature, research in medical database and medical search engine, on-topic subject relevant learning target checklist.
Lector: Peter Hillebrand, Bettina Hüttner, MSc, Birgit Lötsch, Mag.a Silvia Richter, Cosima-Gudrun Schernthaner-Kreuch, BSc.
Nutrition therapy for gastroenterological diseases and associated with surgical interventions
Lecture and discussion, small group work, work of literature with reflected outcome presentation
Lector: Dr. Gernot Engstler, ao. Univ.-Prof. Dr. Johann Hammer, Dr. med. univ. Stefan Kastl, Dr. Michael Resl
Fundamentals of pathogenesis and diagnostic of diseases of the gastrointestinal tract including liverand the incretoric and excretoric pancreas, kidneys and the urogenital tract and the cardio-circulatorysystem as well as fundamentals of oncology
Oral examination after the end of the course
Communication with the patient and in interdisciplinary teams, relationship building, problem clarification, advice, dealing with conflict situations
Cooperation, commitment and achievement of a good basic skill in consulting situations
Lecture and exercises
Lector: Prof.in Andrea Hofbauer, MSc MBA, Bettina Hüttner, MSc, Mag. Dr. Peter Putz, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc
Lector: Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.
Recipe and menu design in line with the rationalization scheme in the following areas: Kostaufbau, renal insufficiency and hemodialysis and Neurological swallowing. Food preparation and consideration of relevant ernährungstherapeutisch cooking techniques.
Immanent examination character
guided practical exercises, individual and small group work, self-directed learning, thematic learning Catalogs
Lector: Mag.a Gabriele Skacel, Sonja Visontai, MSc
Practical implementation of knowledge about congenital metabolic deseases, cystic fibrosis, diabetes in childhoos and adolescence, ketogen diet, chronic renal failure in childhood, eating disorder, nutrition of the premature infant;
Multiple choice Test
Guided practical exercises, individual and small group work, self-directed learning, thematic learning Catalogs
Dietary counselling traning with simulation models.Work on self chosen learning targets.Preparation of all necessary material for the dietary counselling process.Reflection of counselling processes.
Group work, single work, roll play, presentation
Lector: Peter Hillebrand, Bettina Hüttner, MSc, Heidrun Tauschitz, Ao.Univ.Prof. Dr. Andreas Vychytil
Lector: Dr. Nevzat Güler, Peter Hillebrand, Dr. Eva Knespel, Silke Pirker-Neuwirth, Heidi Szepannek, Anna Tritscher, MSc nutr. med.
Nutrition Therapy - Evidence Based Diätologiewith psychiatric patients, neurological patients, eating disorders (external speakers)
Multiple Joice Test
Lecture, self-study, literature, learning catalog, medical databases and search engines to the Internet
Lector: Mag. Ilse Weiß
•Nutrition in cancer prevention•Nutrition in cancer patients with malnutrition•Concomitant symptoms depending on tumor disease and therapy•Fundamentals about oncology (statistics, TNM-staging,…) and tumor-metabolism•Dietologic process in cancer patients
Evaluation of the written report of the dietologic process and the presentation
Lecture about theoretical principles and basics; integration of example cases for the purpose of practice; creation of a dietologic process of a specific cancer patient in the context of e-learning (in small groups: 4 persons) and presentation of the example case
Basic concepts of infant nutrition, practical work with percentiles and Somatogrammen, infant formula, infant follow diets, hypo-allergenic foods and infant formula to soya; Nutrition in the first year - introduction of new food Nutrition Education Basic knoledge of brest feedingalternative diets in infant nutrition - critical appraisal
Lector: Mag.a Anna Fekete, Erich Horak, Mag.a Gabriele Skacel, Petra Trimmel-Schwahofer
Lector: Univ.-Prof. Dr. Zsolt Szépfalusi, Anna Tritscher, MSc nutr. med.
Nutrition therapy - Evidence based Diätologie
Lecture, self-study, literature, learning catalog, medical databases and search engines on the Internet.
Lector: Dr. Thomas Frühwald, Anna Tritscher, MSc nutr. med.
Nutrition Therapy - Evidence Based Diätologiewith geriatrics & gerontology
Lecture, self-study, literature, learning catalog, medical databases and search engines on the Internet
Lector: Peter Hillebrand, Bettina Hüttner, MSc
•Malnutrition•Use of oral nutritional supplements (ONS)•Artificial enteral and parenteral nutrition•ESPEN and DGEM Guidelines of enteral and parenteral nutrition•Dietologic process in artificial nutrition/malnutrition•Limitations and problematic issues of artificial nutrition•Specific nutritional needs of ICU-patients
Written exam; about 50 % theory and 50 % example cases (90 % of the whole grade)Presentation of ESPEN/DGEM-Guidelines (10 % of the whole grade)
Lecture about theoretical principles and basics; integration of example cases for the purpose of practice (the example cases have to worked out in small groups and afterwards discussion of the expamples in the whole group)
Lector: Dr. Andrea Jäger, OA Dr. med. Vassiliki Konstantopoulou
Congenital disorder of metabolism in ChildhoodDiabetes, Adiposity/Obesity, Disorders of lipometabolismDiarrhoea, ConstipationCoeliac disease, Cystic fibrosisOncology in Childhood
Lecture, Film, Revision bei students
Lector: Mag. pharm. Barbara Datterl
drug definition and drug law, drug development, dosage forms, kinetics (application, absorption, distribution, metabolism, elimination); dynamics (drug effects, side effects, interactions)nervous system, endocrine system, cardiovascular system, blood, gastrointestinal tract, kidney, water balance, electrolyte balance, immune system and cancer
Practical application and practice of the theories, concepts and methods via communication (content of the winter semester)
Attendance, active participation
Practice in small and large group
Lector: Martina Fischl, Andrea Hähn-Danksagmüller, Elzbieta Müllner, Mag.a Silvia Richter, Barbara Angela Schmid
Lector: Prof.in Andrea Hofbauer, MSc MBA, Bettina Hüttner, MSc, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc
Lector: Bettina Hüttner, MSc, Anna Tritscher, MSc nutr. med.
Lector: MMag. Katharina Leitner, Mag.phil. Gregor Richter, BEd
Morality, ethics and how to be used.
Frontal and creative dialogues.
Lector: Mag. Barbara Huber
Lector: Anton Frühwirth, Dr. Günther Hirschberger, Anna Tritscher, MSc nutr. med.
Lector: Dr. jur. Einar Sladecek
Lector: Mag. Dr. Peter Putz, Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc
Lector: Univ.-Dozin. Drin. Gabriele Khan
Taxonomies of teaching and learning targetsOperationalization of learning targetsUsing supporting media (eg Powerpoint)Presentation, teaching: designing, orientation towards participanta, using of media, "stumbling stones"Creating a poster (scientific meeting)Exercise: Planning and performing a presentation
The short presentation will be graded.
LectureGroup workIndividual workPresentation
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.
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)
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.
Studiengangsleiterin T: +43 1 606 68 77-4201 firstname.lastname@example.org
Diätologin, Lehre und Forschung
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!