Details

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

Language

German

Lecture contents

Global 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 nutrition

Assessment methods

Continuous assessment

Teaching methods

Lecture, discussion, group work, presentation

Language

German

Lecture contents

Nutrition 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 methods

Continuous assessment

Language

German

Language

German

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

History of pedagogy with a focus on human images, four pillars of pedagogy in the context of counseling, learning theories, development of concepts and learning goals, visualization of content (visual language), national and international educational landscape;

Assessment methods

Continuous assessment

Teaching methods

Lecture, individual work, group work, discussion, reflection, presentations

Language

German

Language

German

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

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

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

Language

German

Lecture contents

Preparation of meals for persons at different stages of life, light whole foods; portioning of meals, quality control and evaluation according to specified criteria, evaluation of energy and nutritional content; reflection of prepared meals with regard to their nutritional composition and acceptance.

Assessment methods

Continuous assessment
final cooking examination

Teaching methods

Guided exercises, individual and small group work

Language

German

Lecture contents

Nutritional therapy for COPD, nutritionally relevant dermatological diseases, HIV, dietetics in palliative care, dietetics in neonatology, nutrition and thyroid gland;

Assessment methods

Final exam

Teaching methods

Lecture, case examples, literature assessment

Language

German