Mag.a Silvia Richter Dietician Academic Staff firstname.lastname@example.org T: +43 1 606 68 77-4212 F: +43 1 606 68 77-4209 Room: D.3.10 Favoritenstraße 226 1100 WienLectures 2021/22Health Sciences> Nutritional Science 1 VO Dietetics moreNutritional Science 1 VOLector: Mag.a Silvia Richter1.5SWS2ECTSLecture contentsBasics 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 methodsFinal exam Final examinationTeaching methodsLecture, self-organized learningLanguageGerman> Nutritional Science 2 ILV Dietetics moreNutritional Science 2 ILVLector: Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.1.5SWS2ECTSLecture contentsAlcohol; Water balance; Fat-soluble vitamins; Water-soluble vitamins; Bulk elements; Trace elements; Secondary plant constituents; Anthropometric measurement methods, determination of nutritional statusAssessment methodsContinuous assessment Final examinationTeaching methodsLecture, practical exercise on anthropometric measurement methods. ElearningLanguageGerman> 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> Practice UE Dietetics morePractice UELector: Mag.a Silvia Richter2SWS2ECTSLecture contentsPractical implementation of the theoretical teaching and learning content from the course "Fundamentals of Nutrition Education/Pedagogy". Application of digital and analog pedagogical-didactical methods in nutrition education. Implement health literacy nutrition initiatives linked to SDGs and Austrian health goals in a guided way.Assessment methodsContinuous assessmentTeaching methodsResearching, presenting, visualizing, documenting Collaborative and participatory teaching/learning methods.LanguageGerman> Nutrition Education ILV Dietetics moreNutrition Education ILVLector: Mag.a Silvia Richter1SWS1ECTSLecture contentsDefinition of the four pillars of pedagogy as a foundation for client and patient education. Transparent presentation of the national and international education sector with focus on nomenclatures like ISCED, ECVT, ECTS in EQF and NQF. World education situation and nutrition education in the Sustainable Development Goals. Health Literacy in the context of SDGs and the Austrian Health Goals.Assessment methodsContinuous assessmentTeaching methodsLecture, individual work, group work, discussion, reflection, presentationsLanguageGerman> Intercultural Food ILV Dietetics moreIntercultural Food ILVLector: Ursula Kurtaran, Mag.a Silvia Richter, Mag. Gregor Richter, BEd1.5SWS2ECTSLecture contentsNutrition in world religions, with a link between Austria/Vienna and specific nutritional requirements in communal catering and individual care. Special food science - analyzing staple foods, recipes, spices from different regions (Africa, Asia (Nepal)...), shedding light on eating habits in the social context and discussing them in the context of domestic food, eating habits and culture. Excursions to different migration centers.Assessment methodsContinuous assessmentTeaching methodsResearching, presenting, visualizing, documenting Collaborative and participatory teaching/learning methods.LanguageGerman> 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-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> Global Nutrition ILV Dietetics moreGlobal Nutrition ILVLector: Mag.a Silvia Richter1SWS1ECTSLecture contentsGlobal Nutrition Report, World Hunger Index, Global News - Austrian Development Agency (ADA) the agency of Austrian Development Cooperation; World Nutrition- World Hunger Relief; Diagnosis – Doctors without Frontiers; Development Aid Association with selected nutrition programs e.g. World Food Program, Sustainable Development Goals, Interpret the results of the global nutrition report from a dietician's point of view and derive nutritional measures; Undernourishment/ malnutrition/stunting/wasting; school meals in developing countries; nutrition terminology - assessment/screening; Nutrition Product Terms - Specialized Nutritious Foods (Treating Moderate Acute Malnutrition, Preventing Stunting, Preventing Acute Malnutrition) World education in the context of world nutritionAssessment methodsContinuous assessmentTeaching methodsLecture, discussion, group work, presentationLanguageGerman> Special Diets ILV Dietetics moreSpecial Diets ILVLector: Susanne Domkar, MSc, Martina Fischl, Elzbieta Müllner, Barbara Angela Schmid1SWS1ECTSLecture contentsNutritional therapy for COPD, nutritionally relevant dermatological diseases, HIV, dietetics in palliative care, dietetics in neonatology, nutrition and thyroid gland;Assessment methodsFinal examTeaching methodsLecture, case examples, literature assessmentLanguageGerman> Intercultural Management in Dietetics ILV Dietetics moreIntercultural Management in Dietetics ILVLector: Mag.a Silvia Richter1SWS1ECTSLecture contentsPresentation of selected best practice models (e.g. diabetes training, gestational diabetes counseling) Consulting situation with interpreterAssessment methodsContinuous assessmentTeaching methodsLecture, exerciseLanguageGerman> Working in an Interdisciplinary Team ILV Dietetics moreWorking in an Interdisciplinary Team ILVLector: Silke Pirker-Neuwirth, MSc, Mag.a Silvia Richter, Jamina Sommerfeld, BSc, Julia Traub, BSc, MSc1SWS1ECTSLecture contentsDefinitions of terms for cooperation in health care professions; presentation of multidisciplinary/interprofessional teams and nutrition teams;.Assessment methodsContinuous assessment Excursion reports; PresentationsTeaching methodsLecture, excursions, presentationsLanguageGermanPublications The publications of Silvia Richter written at FH Campus Wien can be found in our publication database, others in the personal web space.