Bettina Hüttner, MSc Dietician Academic Staff bettina.huettner@fh-campuswien.ac.at T: +43 1 606 68 77-4210 F: +43 1 606 68 77-4209 Room: D.3.10 Favoritenstraße 226 1100 WienLectures 2021/22Health Sciences> Nutritional Management in Prevention 1 ILV Dietetics moreNutritional Management in Prevention 1 ILVLector: Bettina Hüttner, MSc1SWS1ECTSLecture contentsA wholesome diet for healthy people; practice-oriented implementation of scientific criteria in everyday life. Menu design for communal catering taking into account regional, seasonal and intercultural eating habits as well as institutional framework conditions.Assessment methodsContinuous assessmentTeaching methodsLecture, individual work, small group work, presentation, self-organized learningLanguageGerman> Practical Application of Food Supply 1 UE Dietetics morePractical Application of Food Supply 1 UELector: Bettina Hüttner, MSc, Mag.a Silvia Richter1.5SWS2ECTSLecture contentsHygiene 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 practiceAssessment methodsContinuous assessment final cooking examinationTeaching methodsguided exercises, individual work, group work, lectureLanguageGerman> Prevention in Nutritional Management 2 ILV Dietetics morePrevention in Nutritional Management 2 ILVLector: Bettina Hüttner, MSc1SWS1ECTSLecture contentsWholefood nutrition of healthy persons - Part 2; practice-oriented implementation of scientific demands in everyday life; critical examination of articles on specific nutritional issues in general and in particular with topics in the context of racist food designations as well as nutrition ecology.Assessment methodsContinuous assessmentTeaching methodsLecture, individual work, small group work, presentationLanguageGerman> Work Shadowing PL Dietetics moreWork Shadowing PL0SWS2ECTSLecture contentsFamiliarization with dietology as a field of action. Introduction into data protection law and data protection declaration.Assessment methodsContinuous assessmentTeaching methodsInternshipLanguageGerman> Reflection on Work Shadowing SE Dietetics moreReflection on Work Shadowing SELector: Bettina Hüttner, MSc0.5SWS1ECTSLecture contentsInstruction, work shadowing and information on data protection Model of subjective relevance Reflection on work shadowingAssessment methodsContinuous assessmentTeaching methodsLecture, elearning: Moodle Individual work - writing a training diary Group work - reflection according to the model of subjective relevanceLanguageGermanPublications The publications of Bettina Hüttner written at FH Campus Wien can be found in our publication database, others in the personal web space.
> Nutritional Management in Prevention 1 ILV Dietetics moreNutritional Management in Prevention 1 ILVLector: Bettina Hüttner, MSc1SWS1ECTSLecture contentsA wholesome diet for healthy people; practice-oriented implementation of scientific criteria in everyday life. Menu design for communal catering taking into account regional, seasonal and intercultural eating habits as well as institutional framework conditions.Assessment methodsContinuous assessmentTeaching methodsLecture, individual work, small group work, presentation, self-organized learningLanguageGerman
> Practical Application of Food Supply 1 UE Dietetics morePractical Application of Food Supply 1 UELector: Bettina Hüttner, MSc, Mag.a Silvia Richter1.5SWS2ECTSLecture contentsHygiene 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 practiceAssessment methodsContinuous assessment final cooking examinationTeaching methodsguided exercises, individual work, group work, lectureLanguageGerman
> Prevention in Nutritional Management 2 ILV Dietetics morePrevention in Nutritional Management 2 ILVLector: Bettina Hüttner, MSc1SWS1ECTSLecture contentsWholefood nutrition of healthy persons - Part 2; practice-oriented implementation of scientific demands in everyday life; critical examination of articles on specific nutritional issues in general and in particular with topics in the context of racist food designations as well as nutrition ecology.Assessment methodsContinuous assessmentTeaching methodsLecture, individual work, small group work, presentationLanguageGerman
> Work Shadowing PL Dietetics moreWork Shadowing PL0SWS2ECTSLecture contentsFamiliarization with dietology as a field of action. Introduction into data protection law and data protection declaration.Assessment methodsContinuous assessmentTeaching methodsInternshipLanguageGerman
> Reflection on Work Shadowing SE Dietetics moreReflection on Work Shadowing SELector: Bettina Hüttner, MSc0.5SWS1ECTSLecture contentsInstruction, work shadowing and information on data protection Model of subjective relevance Reflection on work shadowingAssessment methodsContinuous assessmentTeaching methodsLecture, elearning: Moodle Individual work - writing a training diary Group work - reflection according to the model of subjective relevanceLanguageGerman