b_diaet02_en

Dietetics

Bachelor, full-time

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.

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

Office hours during the semester
Mon. to Fri. 8:00 a.m. to 12:00 noon


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 2018/19

11th February to 11th March 2018

tuition fee / semester:

€ 363,36*

+ 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)

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

Grundstudium

Lecture SWS ECTS
General Anatomy VO

General Anatomy VO

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

1.5 SWS
2 ECTS

Lecture contents

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.

Assessment methods

oral examination at the end of the lecture

Teaching methods

Lecture

Language

German

1.5 2
General Physiology VO

General Physiology VO

Lector: Univ.-Prof. Dr. Wolfgang Marktl

2 SWS
3 ECTS

Lecture contents

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

Assessment methods

Oral examination.

Teaching methods

oral lectures and private studies

Language

German

2 3
Biochemistry ILV

Biochemistry ILV

Lector: Dr. phil. Adrian Perco

2 SWS
2 ECTS

Lecture contents

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

Assessment methods

oral examination at the end of the lecture

Teaching methods

Lecture

Language

German

2 2
Energy and Nutrient Calculation UE

Energy and Nutrient Calculation UE

Lector: Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

Calculation of energy and nutrients of recipes with corresponding tables and data including percentage-wise nutrient allocations.

Assessment methods

test

Teaching methods

Supervised practical exercises, work in small groups or alone, lectures, self-organised studying, technical literature.

Language

German

1 1
Nutritional Science 1 VO

Nutritional Science 1 VO

Lector: Mag.a Silvia Richter

1.5 SWS
3 ECTS

Lecture contents

I. Basics in Nutritional Science, definition
II. Energy, energy requirement
III. Amino acid, protein requirement
IV. Lipid, lipid requirement
V. Carbohydrates, carbohydrates requirement, dietary fibre, dietary fibre requirement

Assessment methods

written examination

Teaching methods

Lectures, self-organised studying, technical literature, nutritional value analysis, subject relevant learning target checklist

Language

German

1.5 3
Nutritional Science 2 VO

Nutritional Science 2 VO

Lector: Mag.a Silvia Richter

1.5 SWS
3 ECTS

Lecture contents

Advanced Nutritional Science
IV. Alcohol
VII. Water balance
VIII. Fat-soluble vitamins
IX. Water-soluble vitamins
X. Minerals (Sodium, chloride, potassium, calcium, phosphorus, magnesium XI. Trace elements
XII. Secondary plant compounds (substances)
XIII. Anthropometric measurement procedure

Assessment methods

Written examination

Teaching methods

Lectures, self-organised studying, technical literature, internet searching, nutritional value table, subject relevant learning target checklist

Language

German

1.5 3
Nutritional Management in Prevention 1 ILV

Nutritional Management in Prevention 1 ILV

Lector: Bettina Hüttner, MSc

1 SWS
1 ECTS

Lecture contents

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.

Assessment methods

-

Teaching methods

Lectures, individual work, work in small groups, presentation, self-organised studying, technical literature, subject relevant learning target checklist

Language

German

1 1
Basics of Business Administration and Health Economics ILV

Basics of Business Administration and Health Economics ILV

Lector: Dipl. KHBW Franz Tomaschek

1 SWS
1 ECTS

Lecture contents

Elements and definitions of business management, organisation and ressources in hospitals, structures of hospital organisation

Assessment methods

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.

Teaching methods

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.

Language

German

1 1
Basics of Health Care and Professional Studies ILV

Basics of Health Care and Professional Studies ILV

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

1 SWS
1 ECTS

Language

German

1 1
Food Chemistry Laboratory UE

Food Chemistry Laboratory UE

Lector: Dipl.-Ing. Dr. Udo Pechanek

1 SWS
1 ECTS

Lecture contents

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.

Assessment methods

Submission of a working protocol

Teaching methods

Structured lecture, teamworking, excursion

Language

German

1 1
Food Hygiene VO

Food Hygiene VO

Lector: Dr. Leopold Reiner

1 SWS
2 ECTS

Lecture contents

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;

Assessment methods

Oral examination at the end of the lecture

Teaching methods

Structured and mediabased lecture

Language

German

1 2
Food Knowledge VO

Food Knowledge VO

Lector: Prof.in Andrea Hofbauer, MSc MBA, Sonja Visontai, MSc, Dipl-Ing. Maria Wirthmann-Portele

2 SWS
4 ECTS

Lecture contents

Food Science contains as well the area of product knowledge as well informations about the correct handeling of food.

Assessment methods

Orale examination

Teaching methods

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

Language

German

2 4
Food Law VO

Food Law VO

Lector: Dr. Andreas Natterer

1 SWS
1 ECTS

Lecture contents

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.

Assessment methods

examination

Teaching methods

lecture

Language

German

1 1
Food Technology ILV

Food Technology ILV

Lector: Dipl.-Ing. Dr. Udo Pechanek

1 SWS
1 ECTS

Lecture contents

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.

Assessment methods

Written test

Teaching methods

Lecture and power point presentation, questions and answers.

Language

German

1 1
Project Management ILV

Project Management ILV

Lector: Barbara Billinger, BA MA

1 SWS
2 ECTS

Lecture contents

Basic principles, processes and methods of project management; Project development and documentation via project handbook for a given topic in assigned groups.

Assessment methods

written elaboration (project handbook - group work) incl. presentation, 3 multiple choice tests

Teaching methods

lecture, practice and group work alternatingmoodle-supported self assessment

1 2
Practical Application of Food Supply 1 UE

Practical Application of Food Supply 1 UE

Lector: Sonja Visontai, MSc

2 SWS
2 ECTS

Lecture contents

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.

Assessment methods

Immanent exam conditions

Teaching methods

Supervised practical exercises, work in small groups or alone, lectures

Language

German

2 2

Grundstudium

Lecture SWS ECTS
General Pathology VO

General Pathology VO

Lector: Dr. Doris Rokitte

1.5 SWS
2 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

Language

German

1.5 2
English for dietitians UE

English for dietitians UE

Lector: Barry Jenkins, BSc (Hons)

1 SWS
1 ECTS

Lecture contents

Topics Covered:

Getting to know each other / career plans
• Grammar: speaking hypothetically, comparisons
• Skills: speaking about character traits; discussing career prospects

What we eat:
oThe sense of taste – film input
oVarious diets
oSupersize 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 products

The body
oParts of the body
oFunctions of the body
oThe gastrointestinal system
oTalking 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 advice
oCounselling
oTaking a history
oEmpathetic Communication
• Skills: giving advice; expressing opinions; suggesting & reacting;“mustn’t, needn’t, don’t have to”; counselling; asking closed and open-ended questions

Food and nutrients
oDescribing food
oRecipes
oNutrients
• Grammar: imperative, adjectives vs. adverbs, sequencers
• Skills: explaining cooking methods; describing processes, reading, writing and altering recipes; describing nutrients; offering nutritional advice

Illnesses and digestive disorders
oDiseases / minor illnesses
othe dangers of cholesterol
odiabetes
• Skills: describing problems, talking about symptoms; reading medical
texts and explaining key-points; assessing risks; scanning texts

Additional information on:
oYour Optimum Diet
oYour Optimum Supplement Programme

Assessment methods

•Classroom performance •Research projects•Presentations

Teaching methods

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

Language

English

1 1
Prevention in Nutritional Management 2 ILV

Prevention in Nutritional Management 2 ILV

Lector: Bettina Hüttner, MSc

1 SWS
1 ECTS

Lecture contents

Healthy eating/balanced diet 2 - implementation of the sientific requirements in everyday life.

Assessment methods

-

Teaching methods

Lecture, individual work, working in small groups or alone, presentation, self-organised studying, technical literature, subject relevant learning target checklist

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 assimilation of nutritients
Hunger and satiety
Assimilation of macronutritients
Minerals
Vitamins
essential trace elements

Assessment methods

Oral examination

Teaching methods

Oral lecture and script

1.5 2
Specialised Anatomy VO

Specialised Anatomy VO

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

1 SWS
2 ECTS

Lecture contents

Functional morphology of the digestive organs (digestive tract, liver, pancreas, peritoneum, blood supply, innervation) under macroscopical and microscopical aspects.

Assessment methods

oral examination after the lecture

Teaching methods

Lecture

Language

German

1 2
Internship as Observer PR

Internship as Observer PR

Lector: Bettina Hüttner, MSc

0 SWS
2 ECTS

Lecture contents

-

Assessment methods

Immanent exam conditions

Teaching methods

Practical course

Language

German

0 2
Hygienics and Microbiology VO

Hygienics and Microbiology VO

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

1.5 SWS
2 ECTS

Lecture contents

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;

Assessment methods

Written exam

Teaching methods

lecture, movies

Language

German

1.5 2
Intercultural Food ILV

Intercultural Food ILV

Lector: Ursula Kurtaran, Mag.a Silvia Richter, Mag.phil. Gregor Richter, BEd

1 SWS
2 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

Presentation, individual reflection and group reflection, work on specific cases

Language

German

1 2
International/Professional cooking UE

International/Professional cooking UE

Lector: Anton Frühwirth, Ömer Gül, Ursula Kurtaran, Brian David Lott

1.5 SWS
2 ECTS

Lecture contents

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.

Assessment methods

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.

Teaching methods

Practical application of modern cooking terms, styles and techniques, combined with a new strategy for tastes.

Language

English

1.5 2
Philosophy ILV

Philosophy ILV

Lector: Mag.phil. Gregor Richter, BEd

1 SWS
1 ECTS

Lecture contents

KANT
FICHTE
MARX´ Philosophy as a political ...
KIERKEGAARD
KONFUZIUS
NIETZSCHE
WIENER SCHULE - Neopositivism
PHILOSOPHIE als Selfreflexion

Assessment methods

Test.

Teaching methods

Discussions aso.

Language

German-English

1 1
Prevention Project UE

Prevention Project UE

Lector: Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Lecture contents

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 clients
Presentation of project including lessons learned

Assessment methods

Immanent exam conditions

Teaching methods

Coaching for independent conception (including development of a project plan in small groups), execution, and completion of the project

Language

German

1 1
Psychology 1 ILV

Psychology 1 ILV

Lector: Mag. Stefanie Rappersberger

2 SWS
2 ECTS

Lecture contents

Introduction into psychology, definitions
Applied psychology: Learning, Memory, Motivation
Developmental psychology
Clinical psychology; mental disorders
Health psychology and stress
Eating disorders
Nutrition psychology and eating behavior

Assessment methods

Active collaboration, presentation, exam

Teaching methods

Lectures, discussions, presentations

Language

German

2 2
Education Science ILV

Education Science ILV

Lector: Mag.a Silvia Richter

2 SWS
2 ECTS

Lecture contents

History, focuses Pädagogik
Higher education (ECTS, Bologna, Module, learning outcomes)
European Qualifications Framework
Nutrition education -curriculim in austria
Adulteducation (institution)

Assessment methods

Präsentations, informeller Test

Teaching methods

Lecture; individual and group work; discussion; presentations

Language

German

2 2
Prevention in the Field of Psycho-Social Factors ILV

Prevention in the Field of Psycho-Social Factors ILV

Lector: Mag. Alexandra Gur

1 SWS
1 ECTS

Lecture contents

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

Assessment methods

Attendance and active participation

Teaching methods

Lecture, self-experience in exercises and discussions

1 1
Sociology ILV

Sociology ILV

Lector: Ao.Univ.Prof.Mag.Dr. Franz Kolland

1 SWS
1 ECTS

Lecture contents

Indroduction into the Sociology of Nutrition and Meals; Life Styles and Nutrition; Civilisation and Eating Behaviours. Socio-structural determinants of Eating.

Assessment methods

Exam.

Teaching methods

Lecture and Discussion

1 1
Practical Application of Food Supply 2 UE

Practical Application of Food Supply 2 UE

Lector: Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Lecture contents

organisation of operating scedules and the system of distribution of food
to deal with or to compile recipes and the combination of meals in the context of target-groups including the practical implementation
technical terms in the kitchen

Assessment methods

Immanent exam conditions

Teaching methods

Supervised practical exercises, work in small groups or alone, lectures, self-organised studying, technical literature, subject relevant learning target checklist.

Language

German

1 1
Scientific Work and Applied Methods 1 SE

Scientific Work and Applied Methods 1 SE

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

1.5 SWS
3 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

1.5 3
Target Group-oriented Nutrition ILV

Target Group-oriented Nutrition ILV

Lector: Rene Franz, BSc, Sonja Visontai, MSc

2 SWS
2 ECTS

Lecture contents

Nutrition of elderly people
Light whole food
Nutrition of pregnant women and breastfeeding women
Nutrition of athletes
Vegetarianism

Assessment methods

written exam

Teaching methods

Lecture, individual work, working in small groups or alone, presentation, self-organised studying, technical literature, subject relevant learning target checklist

Language

German

2 2

Grundstudium

Lecture SWS ECTS
Applied Research 1 SE

Applied Research 1 SE

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

1.5 SWS
2 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

-

Language

German

1.5 2
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

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.

Assessment methods

Immanent exam character

Teaching methods

Practise

Language

German

2 2
Consultation Techniques 1 UE

Consultation Techniques 1 UE

Lector: Martina Fischl

2 SWS
2 ECTS

Lecture contents

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.

Assessment methods

immanent exam conditions

Teaching methods

lecture, team work, role playing, distance learning

Language

German

2 2
Consultation Techniques 2 UE

Consultation Techniques 2 UE

Lector: Martina Fischl

2 SWS
2 ECTS

Lecture contents

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.

Assessment methods

immanent exam conditions

Teaching methods

lecture, team work, role playing, video analysis

Language

German

2 2
Dietological Process ILV

Dietological Process ILV

Lector: Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

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

Assessment methods

Immanenter Prüfungscharakter (Mitarbeit, Präsentation, schriftliche Abschlussprüfung)

Teaching methods

Lecture, distance learning, presentation, group work, exercise, reflection

Language

German

1 1
DP-Endocrinology, Metabolism and Cardiology ILV

DP-Endocrinology, Metabolism and Cardiology ILV

Lector: Jennifer Frühwirth, Bettina Hüttner, MSc, Birgit Lötsch, Anna Tritscher, MSc nutr. med., Dr.Med. Johann Tritscher

2 SWS
2 ECTS

Lecture contents

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.

Assessment methods

immanent exam character

Teaching methods

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.

Language

German

2 2
DP-Gastroenterology, Surgery ILV

DP-Gastroenterology, Surgery ILV

Lector: Peter Hillebrand, Bettina Hüttner, MSc, Birgit Lötsch, Mag.a Silvia Richter

2 SWS
2 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

2 2
IT in Dietetics UE

IT in Dietetics UE

Lector: Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

IT in the field of nutritional value calculation, organisation of kitchen activities and patient documentation

Assessment methods

continual assessment

Teaching methods

IT supported programmes are showcased by companies, resp. practiced with the students.

Language

German

1 1
Interpretation of Diagnostic Results ILV

Interpretation of Diagnostic Results ILV

Lector: Dejan Milosavljevic, MSc

1 SWS
1 ECTS

Lecture contents

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.

Assessment methods

Continuous assessment and the final exam

Teaching methods

Lecture, possibly presentations - depending on the standard of knowledge and on interesst of the students, work with case studies.

Language

German

1 1
KD-Endocrinology, Metabolism and Cardiology VO

KD-Endocrinology, Metabolism and Cardiology VO

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

2.5 SWS
3 ECTS

Lecture contents

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.

Assessment methods

Modul testing

Teaching methods

Lecture, self-organised lerning, technical literature, research in medical database and medical search engine, on-topic subject relevant learning target checklist.

Language

German

2.5 3
KD-Gastroenterology, Surgery VO

KD-Gastroenterology, Surgery VO

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

1.5 SWS
2 ECTS

Lecture contents

Nutrition therapy for gastroenterological diseases and associated with surgical interventions

Assessment methods

Final examination

Teaching methods

Lecture and discussion, small group work, work of literature with reflected outcome presentation

Language

German

1.5 2
Clinical Physiology VO

Clinical Physiology VO

Lector: Dr. Gernot Engstler, ao. Univ.-Prof. Dr. Johann Hammer, Dr. med. univ. Stefan Kastl, Dr. Michael Resl

2.5 SWS
3 ECTS

Lecture contents

Fundamentals of pathogenesis and diagnostic of diseases of the gastrointestinal tract including liver
and the incretoric and excretoric pancreas, kidneys and the urogenital tract and the cardio-circulatory
system as well as fundamentals of oncology

Assessment methods

Oral examination after the end of the course

Teaching methods

Lecture

2.5 3
Clinical Psychology ILV

Clinical Psychology ILV

Lector: Mag. Stefanie Rappersberger

1 SWS
1 ECTS

Language

German

1 1
Clinical Internship 1 PR

Clinical Internship 1 PR

Lector: Bettina Hüttner, MSc

0 SWS
4 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

Language

German

0 4
Communication and Conversation Techniques ILV

Communication and Conversation Techniques ILV

Lector: Mag. Alexandra Gur

2 SWS
2 ECTS

Lecture contents

Communication with the patient and in interdisciplinary teams, relationship building, problem clarification, advice, dealing with conflict situations

Assessment methods

Cooperation, commitment and achievement of a good basic skill in consulting situations

Teaching methods

Lecture and exercises

Language

German

2 2

Grundstudium

Lecture SWS ECTS
Applied Research 2 SE

Applied Research 2 SE

Lector: Bettina Hüttner, MSc, Mag. Dr. Peter Putz, Mag.a Silvia Richter

1.5 SWS
2 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

Language

German

1.5 2
Applied Clinical Dietetics - Workshop 2 UE

Applied Clinical Dietetics - Workshop 2 UE

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

2 SWS
2 ECTS

Lecture contents

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.

Assessment methods

Immanent examination character

Teaching methods

guided practical exercises, individual and small group work, self-directed learning, thematic learning Catalogs

Language

German

2 2
Applied Clinical Dietetics in Pediatrics and Adolescent Medicine UE

Applied Clinical Dietetics in Pediatrics and Adolescent Medicine UE

Lector: Maria Mair, Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

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;

Assessment methods

Multiple choice Test

Teaching methods

Guided practical exercises, individual and small group work, self-directed learning, thematic learning Catalogs

Language

German

1 1
Consultation Techniques 3 UE

Consultation Techniques 3 UE

Lector: Martina Fischl

1 SWS
1 ECTS

Lecture contents

Dietary counselling traning with simulation models.
Preparation work for dietary counselling.
Work on self chosen learning targets
Reflection of counselling processes
Preparation of counselling material

Assessment methods

Immanent exam conditions

Teaching methods

Group work, single work, roll play, presentation

1 1
DP-Nephrology, Hepatology ILV

DP-Nephrology, Hepatology ILV

Lector: Peter Hillebrand, Bettina Hüttner, MSc, Heidrun Tauschitz, Ao.Univ.Prof. Dr. Andreas Vychytil

2 SWS
2 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

Language

German

2 2
DP-Neurology and Psychiatry ILV

DP-Neurology and Psychiatry ILV

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

2 SWS
2 ECTS

Lecture contents

Nutrition Therapy - Evidence Based Diätologie
with psychiatric patients, neurological patients, eating disorders (external speakers)

Assessment methods

Multiple Joice Test

Teaching methods

Lecture, self-study, literature, learning catalog, medical databases and search engines to the Internet

Language

German

2 2
DP-Oncology, Intensive-Care Medicine ILV

DP-Oncology, Intensive-Care Medicine ILV

Lector: Mag. Ilse Weiß

1 SWS
1 ECTS

Lecture contents

•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

Assessment methods

Evaluation of the written report of the dietologic process and the presentation

Teaching methods

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

1 1
Nutritional Management in Pediatrics and Adolescent Medicine ILV

Nutritional Management in Pediatrics and Adolescent Medicine ILV

Lector: Sonja Visontai, MSc

1 SWS
1 ECTS

Lecture contents

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 feeding
alternative diets in infant nutrition - critical appraisal

Assessment methods

Multiple choice-Test

Teaching methods

Lecture

Language

German

1 1
KD-Pediatrics and Adolescent Medicine ILV

KD-Pediatrics and Adolescent Medicine ILV

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

1 SWS
1 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

1 1
KD-Allergology VO

KD-Allergology VO

Lector: Univ.-Prof. Dr. Zsolt Szépfalusi, Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Lecture contents

Nutrition therapy - Evidence based Diätologie

Assessment methods

written test

Teaching methods

Lecture, self-study, literature, learning catalog, medical databases and search engines on the Internet.

Language

German

1 1
KD-Geriatrics and Gerontology ILV

KD-Geriatrics and Gerontology ILV

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

1 SWS
1 ECTS

Lecture contents

Nutrition Therapy - Evidence Based Diätologie
with geriatrics & gerontology

Assessment methods

Written exam

Teaching methods

Lecture, self-study, literature, learning catalog, medical databases and search engines on the Internet

Language

German

1 1
KD-Nephrology, Hepatology VO

KD-Nephrology, Hepatology VO

Lector: Peter Hillebrand, Bettina Hüttner, MSc

1 SWS
1 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

Language

German

1 1
Clinical Dietetics - Workshop 1 - Bachelor Project 1 VO

Clinical Dietetics - Workshop 1 - Bachelor Project 1 VO

Lector: Mag. Ilse Weiß

1 SWS
1 ECTS

Lecture contents

•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

Assessment methods

Written exam; about 50 % theory and 50 % example cases (90 % of the whole grade)Presentation of ESPEN/DGEM-Guidelines (10 % of the whole grade)

Teaching methods

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)

1 1
Pediatrics VO

Pediatrics VO

Lector: Dr. Andrea Jäger, OA Dr. med. Vassiliki Konstantopoulou

1 SWS
1 ECTS

Lecture contents

Congenital disorder of metabolism in Childhood
Diabetes, Adiposity/Obesity, Disorders of lipometabolism
Diarrhoea, Constipation
Coeliac disease, Cystic fibrosis
Oncology in Childhood

Assessment methods

Written examination

Teaching methods

Lecture, Film, Revision bei students

Language

German

1 1
Clinical Internship 2 PR

Clinical Internship 2 PR

Lector: Bettina Hüttner, MSc

0 SWS
6 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

Language

German

0 6
Pharmacology and Toxicology VO

Pharmacology and Toxicology VO

Lector: Mag. pharm. Barbara Datterl

1 SWS
2 ECTS

Lecture contents

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

Assessment methods

written examination

Teaching methods

Lecture

Language

German

1 2
Psychological Conversation Techniques 2 UE

Psychological Conversation Techniques 2 UE

Lector: Mag. Alexandra Gur

1 SWS
1 ECTS

Lecture contents

Practical application and practice of the theories, concepts and methods via communication (content of the winter semester)

Assessment methods

Attendance, active participation

Teaching methods

Practice in small and large group

1 1
Special Diets ILV

Special Diets ILV

Lector: Martina Fischl, Andrea Hähn-Danksagmüller, Elzbieta Müllner, Mag.a Silvia Richter, Barbara Angela Schmid

1 SWS
1 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

Language

German

1 1
Scientific Work and Applied Methods 2 ILV

Scientific Work and Applied Methods 2 ILV

Lector: Mag. Ilse Weiß

1.5 SWS
2 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

Language

German

1.5 2

Grundstudium

Lecture SWS ECTS
Applied, Evidence-Based Dietology UE

Applied, Evidence-Based Dietology UE

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

1 SWS
1 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

Language

German

1 1
Professional Practical Training PR

Professional Practical Training PR

Lector: Bettina Hüttner, MSc

0 SWS
26 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

Language

German

0 26
Consolidation of Scientific Work, Bachelor 1 SE

Consolidation of Scientific Work, Bachelor 1 SE

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

1 SWS
3 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

Language

German

1 3

Grundstudium

Lecture SWS ECTS
Working in an Interdisciplinary Team ILV 1.5 2
Bachelor Workshop UE

Bachelor Workshop UE

Lector: Bettina Hüttner, MSc, Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

Language

German

1 1
Professional and Medical Ethics UE

Professional and Medical Ethics UE

Lector: MMag. Katharina Leitner, Mag.phil. Gregor Richter, BEd

1 SWS
1 ECTS

Lecture contents

Morality, ethics and how to be used.

Assessment methods

immanent examinations

Teaching methods

Frontal and creative dialogues.

1 1
Business Administration for the Dietological Practice ILV

Business Administration for the Dietological Practice ILV

Lector: Mag. Ursula Ciresa, Edburg Edlinger, Prof.in Andrea Hofbauer, MSc MBA

1 SWS
1 ECTS

Lecture contents

In this particular course changes in Austrian health sector will be discussed, therefore new working opportunities for dietitians occur. Furthermore, the focus will be on the foundation of an enterprise. This includes topics such as: the business idea, the strategy of founding an own business, funding the business or finding support programs. Last but not least, the class will learn how important it is to write/create a business plan, study the contents of a business plan and analyze business plans.

Assessment methods

final test

Teaching methods

lecture, group work, self-study, short presentations

1 1
Marketing and Communication in the Field of Health ILV 3 4
Clinical Internship 4 PR

Clinical Internship 4 PR

Lector: Bettina Hüttner, MSc

0 SWS
7 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

0 7
New Trends and Developments in Nutrition ILV

New Trends and Developments in Nutrition ILV

Lector: Edburg Edlinger, Anna Tritscher, MSc nutr. med.

1 SWS
1 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

Language

German

1 1
Quality Management in Dietology UE 1 1
Statutory Basis for Health Care Professions VO

Statutory Basis for Health Care Professions VO

Lector: Dr. jur. Einar Sladecek

1 SWS
2 ECTS

Language

German

1 2
Scientific Assessment of Product Innovations ILV

Scientific Assessment of Product Innovations ILV

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

1.5 SWS
2 ECTS

Lecture contents

-

Assessment methods

-

Teaching methods

-

1.5 2
Training and Lecturing Nutrition UE

Training and Lecturing Nutrition UE

Lector: Univ.-Dozin. Drin. Gabriele Khan

1 SWS
1 ECTS

Lecture contents

Taxonomies of teaching and learning targets
Operationalization of learning targets
Using 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

Assessment methods

The short presentation will be graded.

Teaching methods

LectureGroup workIndividual workPresentation

Language

German

1 1
Consolidation of Scientific Work, Bachelor 2 SE

Consolidation of Scientific Work, Bachelor 2 SE

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

1 SWS
7 ECTS

Lecture contents

--

Assessment methods

--

Teaching methods

--

Language

German

1 7

Semester dates
Winter semester: 29th August 2016 to 27th January 2017
Summer semester: 13th February to 14th July 2017

Number of teaching weeks
18 per semester, including 29 weeks of work experience

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.

  • Additional proficiency tests:

    • First aid course at least 16 hours within the year
    • Proof of good repute
    • Proof of medical fitness

  • Regulation for the admission of third country citizens: Info sheet (PDF)




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)

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 1:25.

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

Office hours during the semester
Mon. to Fri. 8:00 a.m. to 12:00 noon

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