Details

Lecture contents

Basics of dietetics, definition of terms; energy/energy requirements; amino acids, protein requirements; lipids, fat requirements; carbohydrates and requirements, dietary fibers and requirements; national and international reference values;

Assessment methods

Teaching methods

Lecture, self-organized learning

Language

German

Lecture contents

Alcohol;
Water balance;
Fat-soluble vitamins;
Water-soluble vitamins;
Bulk elements;
Trace elements;
Secondary plant constituents;
Anthropometric measurement methods, determination of nutritional status

Assessment methods

Continuous assessment
Final examination

Teaching methods

Lecture, practical exercise on anthropometric measurement methods.
Elearning

Language

German

Lecture contents

Hygiene regulations for canteen kitchens, health care kitchens and comparable communal catering establishments, including personal hygiene and occupational health and safety and their practical implementation; cooking procedures in theory and practice; organization of operating procedures and catering systems; basic recipes of Austrian cuisine, in particular dough and masses, and their practical implementation; guidelines for purchasing, storage and preparation of foodstuffs, waste disposal, including practical implementation; kitchen machines, appliances and utensils in theory and practice

Assessment methods

Continuous assessment
final cooking examination

Teaching methods

guided exercises, individual work, group work, lecture

Language

German

Lecture contents

Designing recipes and menu plans, energy and nutritional value calculation of selected clinical pictures as well as practical implementation

Assessment methods

Continuous assessment
Practical final examination with reflective discussion

Teaching methods

Exercise in the practice kitchen

Language

German

Lecture contents

With reference to the dietetically relevant main topics of the course Clinical Dietetics and Dietetic Process within the ranges of gastroenterology and hepatology, nutritional status, nutrition principles, nutrition-therapeutic goal parameters are created, the effects of dietetic measures on the total supply are judged critically and scientifically founded; also, recipes of daily and weekly meal plans are calculated and optimized.

Assessment methods

Continuous assessment
final examination

Teaching methods

Lecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)

Language

German

Lecture contents

Presentation of selected best practice models (e.g. diabetes training, gestational diabetes counseling)
Consulting situation with interpreter

Assessment methods

Continuous assessment

Teaching methods

Lecture, exercise

Language

German