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 PR Dietetics moreWork Shadowing PR0SWS2ECTSLecture 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> Applied Clinical Dietetics - Workshop 1 UE Dietetics moreApplied Clinical Dietetics - Workshop 1 UELector: Bettina Hüttner, MSc, Ursula Kurtaran, Mag.a Silvia Richter2SWS2ECTSLecture contentsDesigning recipes and menu plans, energy and nutritional value calculation of selected clinical pictures as well as practical implementationAssessment methodsContinuous assessment Practical final examination with reflective discussionTeaching methodsExercise in the practice kitchenLanguageGerman> KD/DP-Endocrinology, Metabolism, Rheumatism ILV Dietetics moreKD/DP-Endocrinology, Metabolism, Rheumatism ILVLector: Martina Herzig, Bettina Hüttner, MSc, Anna Tritscher, MSc nutr. med., Dr.Med. Johann Tritscher4SWS4ECTSLecture contentsWith reference to the dietetically relevant main topics of the course Clinical Dietetics and Dietetic Process within the ranges of endocrinology, metabolism, and rheumatism, nutritional status, nutrition principles nutrition-therapeutic goal parameters are provided, the effects of dietetic measures on the total supply are judged critically and scientifically founded; also, recipes of daily and weekly meal plans are calculated and optimized.Assessment methodsContinuous assessment final examinationTeaching methodsLecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)LanguageGerman> KD/DP-Gastroenterology and Hepatology ILV Dietetics moreKD/DP-Gastroenterology and Hepatology ILVLector: Peter Hillebrand, Bettina Hüttner, MSc, Mag.a Silvia Richter3.5SWS4ECTSLecture contentsWith reference to the dietetically relevant main topics of the course Clinical Dietetics and Dietetic Process within the ranges of gastroenterology and hepatology, nutritional status, nutrition principles, nutrition-therapeutic goal parameters are created, the effects of dietetic measures on the total supply are judged critically and scientifically founded; also, recipes of daily and weekly meal plans are calculated and optimized.Assessment methodsContinuous assessment final examinationTeaching methodsLecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)LanguageGerman> Clinical Internship 1 PR Dietetics moreClinical Internship 1 PR0SWS4ECTSLecture contentsImplementation of the acquired theoretical knowledge in the fields of endocrinology, metabolism, rheumatic forms, gastroenterology, hepatology and enteral/parenteral nutrition in practice. Collecting dietetically relevant patient data for writing the dietetic processes.Assessment methodsContinuous assessmentTeaching methodsInternshipLanguageGerman> Reflection on Dietetic Practice 1 SE Dietetics moreReflection on Dietetic Practice 1 SELector: Bettina Hüttner, MSc0.5SWS1ECTSLecture contentsInstruction Clinical Internship 1 and data protection information; model of subjective relevance; reflection of Clinical Internship 1; dietetic processes; training protocolAssessment methodsContinuous assessmentTeaching methodslecture, elearning on Moodle individual work - writing a training protocol group work - reflection in accordance with the model of subjective relevanceLanguageGerman> Applied Clinical Dietetics - Workshop 2 UE Dietetics moreApplied Clinical Dietetics - Workshop 2 UELector: Susanne Domkar, MSc, Bettina Hüttner, MSc1SWS1ECTSLecture contentsRecipe and food plan design, energy and nutritional value calculation of selected clinical pictures as well as their practical implementationAssessment methodsContinuous assessmentTeaching methodsExercise in training kitchenLanguageGerman> CD/DP-Nephrology, Hypertensiology , Cardiology ILV Dietetics moreCD/DP-Nephrology, Hypertensiology , Cardiology ILVLector: Lia Daniel, BBSc, Bettina Hüttner, MSc, Ao.Univ.Prof. Dr. Andreas Vychytil, Regina Zehetner, BSc2SWS2ECTSLecture contentsNutritional status, nutritional principles, nutritional therapeutic target parameters are created for dietetically relevant main topics, the effects of dietetic measures on the overall supply are critically and scientifically assessed, and recipes of daily and weekly meal plans are calculated and optimized.Assessment methodsContinuous assessment Final examinationTeaching methodsLecture and discussion, small group work, literature study, presentation of results (justify, assess, optimize)LanguageGerman> Internship PR Dietetics moreInternship PR0SWS24ECTSLecture contentsTheoretical knowledge acquired is put into practice in all areas. Collecting dietetically relevant patient data for writing the dietetic processes.Assessment methodsModule examTeaching methodsInternshipLanguageGerman> Reflection on Dietetic Practice - Internship SE Dietetics moreReflection on Dietetic Practice - Internship SELector: Bettina Hüttner, MSc0.5SWS1ECTSLecture contentsInstruction of professional internship and data protection information; model of subjective relevance; reflection of the professional internship; dietological processes; training protocolAssessment methodsModule examTeaching methodsLecture, elearning on Moodle Individual work - writing a training protocol Group work - reflection according to the model of subjective relevanceLanguageGerman> Clinical Internship 3 PR Dietetics moreClinical Internship 3 PR0SWS8ECTSLecture contentsImplementation of the acquired theoretical and practical knowledge in all areas into practice. Collecting dietetically relevant patient data for writing the dietetic processes.Assessment methodsContinuous assessmentTeaching methodsInternshipLanguageGermanPublications 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 PR Dietetics moreWork Shadowing PR0SWS2ECTSLecture 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
> Applied Clinical Dietetics - Workshop 1 UE Dietetics moreApplied Clinical Dietetics - Workshop 1 UELector: Bettina Hüttner, MSc, Ursula Kurtaran, Mag.a Silvia Richter2SWS2ECTSLecture contentsDesigning recipes and menu plans, energy and nutritional value calculation of selected clinical pictures as well as practical implementationAssessment methodsContinuous assessment Practical final examination with reflective discussionTeaching methodsExercise in the practice kitchenLanguageGerman
> KD/DP-Endocrinology, Metabolism, Rheumatism ILV Dietetics moreKD/DP-Endocrinology, Metabolism, Rheumatism ILVLector: Martina Herzig, Bettina Hüttner, MSc, Anna Tritscher, MSc nutr. med., Dr.Med. Johann Tritscher4SWS4ECTSLecture contentsWith reference to the dietetically relevant main topics of the course Clinical Dietetics and Dietetic Process within the ranges of endocrinology, metabolism, and rheumatism, nutritional status, nutrition principles nutrition-therapeutic goal parameters are provided, the effects of dietetic measures on the total supply are judged critically and scientifically founded; also, recipes of daily and weekly meal plans are calculated and optimized.Assessment methodsContinuous assessment final examinationTeaching methodsLecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)LanguageGerman
> KD/DP-Gastroenterology and Hepatology ILV Dietetics moreKD/DP-Gastroenterology and Hepatology ILVLector: Peter Hillebrand, Bettina Hüttner, MSc, Mag.a Silvia Richter3.5SWS4ECTSLecture contentsWith reference to the dietetically relevant main topics of the course Clinical Dietetics and Dietetic Process within the ranges of gastroenterology and hepatology, nutritional status, nutrition principles, nutrition-therapeutic goal parameters are created, the effects of dietetic measures on the total supply are judged critically and scientifically founded; also, recipes of daily and weekly meal plans are calculated and optimized.Assessment methodsContinuous assessment final examinationTeaching methodsLecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)LanguageGerman
> Clinical Internship 1 PR Dietetics moreClinical Internship 1 PR0SWS4ECTSLecture contentsImplementation of the acquired theoretical knowledge in the fields of endocrinology, metabolism, rheumatic forms, gastroenterology, hepatology and enteral/parenteral nutrition in practice. Collecting dietetically relevant patient data for writing the dietetic processes.Assessment methodsContinuous assessmentTeaching methodsInternshipLanguageGerman
> Reflection on Dietetic Practice 1 SE Dietetics moreReflection on Dietetic Practice 1 SELector: Bettina Hüttner, MSc0.5SWS1ECTSLecture contentsInstruction Clinical Internship 1 and data protection information; model of subjective relevance; reflection of Clinical Internship 1; dietetic processes; training protocolAssessment methodsContinuous assessmentTeaching methodslecture, elearning on Moodle individual work - writing a training protocol group work - reflection in accordance with the model of subjective relevanceLanguageGerman
> Applied Clinical Dietetics - Workshop 2 UE Dietetics moreApplied Clinical Dietetics - Workshop 2 UELector: Susanne Domkar, MSc, Bettina Hüttner, MSc1SWS1ECTSLecture contentsRecipe and food plan design, energy and nutritional value calculation of selected clinical pictures as well as their practical implementationAssessment methodsContinuous assessmentTeaching methodsExercise in training kitchenLanguageGerman
> CD/DP-Nephrology, Hypertensiology , Cardiology ILV Dietetics moreCD/DP-Nephrology, Hypertensiology , Cardiology ILVLector: Lia Daniel, BBSc, Bettina Hüttner, MSc, Ao.Univ.Prof. Dr. Andreas Vychytil, Regina Zehetner, BSc2SWS2ECTSLecture contentsNutritional status, nutritional principles, nutritional therapeutic target parameters are created for dietetically relevant main topics, the effects of dietetic measures on the overall supply are critically and scientifically assessed, and recipes of daily and weekly meal plans are calculated and optimized.Assessment methodsContinuous assessment Final examinationTeaching methodsLecture and discussion, small group work, literature study, presentation of results (justify, assess, optimize)LanguageGerman
> Internship PR Dietetics moreInternship PR0SWS24ECTSLecture contentsTheoretical knowledge acquired is put into practice in all areas. Collecting dietetically relevant patient data for writing the dietetic processes.Assessment methodsModule examTeaching methodsInternshipLanguageGerman
> Reflection on Dietetic Practice - Internship SE Dietetics moreReflection on Dietetic Practice - Internship SELector: Bettina Hüttner, MSc0.5SWS1ECTSLecture contentsInstruction of professional internship and data protection information; model of subjective relevance; reflection of the professional internship; dietological processes; training protocolAssessment methodsModule examTeaching methodsLecture, elearning on Moodle Individual work - writing a training protocol Group work - reflection according to the model of subjective relevanceLanguageGerman
> Clinical Internship 3 PR Dietetics moreClinical Internship 3 PR0SWS8ECTSLecture contentsImplementation of the acquired theoretical and practical knowledge in all areas into practice. Collecting dietetically relevant patient data for writing the dietetic processes.Assessment methodsContinuous assessmentTeaching methodsInternshipLanguageGerman