Dieticians are responsible for the nutritional management of healthy and sick persons, as well as in institutions and companies. As a legally recognized health professional and the only occupational group active in the field of nutrition, dieticians are the only experts besides doctors who may plan, implement and evaluate nutrition therapies. Counseling expertise and knowledge of the course of diseases therefore play a major role in the degree program in Dietetics. The practically oriented education provides you with the knowledge of medicine, nutrition, health communication and project management in health promotion necessary for a diversified professional future.
Department
Health Sciences
Topic
Quality of life
Highlights
Know-how about the development and course and treatment/therapy of illnesses
Varied workshops and projects
Extensive internships
Facts
- Final degree
Bachelor of Science in Health Studies (BSc) incl. professional qualifications
- Duration of course
- 6 Semesters
- Organisational form
- full-time
tuition fee pro semester
€ 363,361
+ ÖH premium + contribution2
- ECTS
- 180 ECTS
- Language of instruction
- German
Application winter semester 2023/24
12th February to 12th March 2023
- Study places
30
1 Tuition fees for students from third countries € 727,- per semester
2 for additional study expenses (currently up to € 83,- depending on degree program and year)
Before the studies
You enjoy working with people and are committed to life-long learning in order to provide the best nutrition therapy possible for patients and clients. In everyday life you combine the enjoyment of food with health consciousness. You have good knowledge of the natural sciences and food preparation. You possess strong people and communication skills.
Why you should study with us
Practical training on campus
Thanks to the state-of-the-art infrastructure, you will gain valuable practical experience during your classes.
Let's go international!
A practical learning phase abroad offers the opportunity to broaden your horizons and gain new impressions.
Active exchange
Numerous disciplines at one location: participate in research projects and learn from others.
Take advantage of the "FIT for a health profession?!" self-assessment test to see what a profession in health care requires and if you have the right qualities.
FIT for a health profession?! (in German only)
- Higher education entrance qualification:
- School leaving certificate from a secondary school or a secondary technical school.
- Secondary school vocational certificate (Berufsreifeprüfung)
- Equivalent certification from abroad
- Equivalence is determined by international agreements, validation or in individual cases a decision by the head of the academic section.
- University entrance qualification examination (Studienberechtigungsprüfung)
- University entrance qualification examination for medicine, dental medicine, veterinary medicine, pharmacy. Information and institutes that offer courses to prepare for the university entrance qualification examination can be found on the portal Erwachsenenbildung.at of the Austrian Federal Ministry of Education, Science and Research.
- Relevant professional qualification with auxiliary examinations
- Secondary vocational school with auxiliary examinations from: a college of business administration, hotel management, tourism or hospitality, a commercial school, special forms of secondary agriculture and forestry schools: agriculture and food management, general agriculture, alpine agriculture. School for general health and nursing, school for pediatric care, school for psychiatric health and care or a school for medical-technical service.
- Apprenticeship groups with auxiliary examinations: Cook and catering specialist.
Proof of English proficiency of level 2 must be provide by the beginning of the degree program.
- Additional proficiency tests:
- First aid course (at least 16 hours, within the last year)
- Proof of good repute
- Proof of medical fitness
- Regulation for the admission of third country citizens
- Information for applicants with non-Austrian (school) certificates
The ratio of places to applicants is currently around 1:20,5.
To apply you will require the following documents:
- Letter of motivation
- CV in table form
We will inform you of which documents are still required later on in the admission process.
Please note:
It is not possible to save incomplete online applications. You must complete your application in one session. Your application will be valid as soon as you upload all of the required documents and certificates. In the event that some documents (e.g. references) are not available at the time you apply, you may submit these later via email, mail or in person by no later than the start of the degree program.
The admission procedure consists of a written test and an interview with the admission committee. Information about the written entrance test (information only available in German, PDF 289 KB)
The written entrance test will be held on Saturday, 18th March 2023.
During the studies
The FH Campus Wien is characterised by extensive expertise and a large network. FH Campus Wien is the only university of applied sciences in Austria to train all seven legally regulated upper-level medical-therapeutic-diagnostic professions as well as midwifery. An important partner in the areas of education, research and development is the Vienna Healthcare Association. At our attractive main location, you also benefit from our modern infrastructure, which includes test kitchens. Furthermore, you have the opportunity to join a professional community across disciplines. There is great potential in research projects at the interface between health and technology and practical relevance is guaranteed when we organise one of our freely accessible lecture evenings with top-class experts as part of the Campus Lectures.
The practically oriented degree program combines medicine, natural, social and human sciences. Communication, counseling expertise and knowledge of the development and course of diseases play a major role. Internships that can be completed abroad make up approximately 25% of the bachelor's degree program. Workshops and projects provide varied teaching and learning processes. In practice the profession is more and more concerned with advising people on nutrition and providing training, for example in order to prevent diet-related lifestyle diseases such as obesity and diabetes. Health promotion begins in kindergartens and schools, and this is also where the degree program in Dietetics is also active. As part of the course "Project Management", a prevention project is designed and implemented in practice. This is done in cooperation with a school in the 10th district, where dietetics students introduce school children to the importance of eating a healthy diet. The students and school children cook together in the teaching kitchen at FH Campus Wien to show everyone that healthy food can be very tasty.
With the event "Pimp your food", dietetics students at the main campus of FH Campus Wien recently encouraged visitors to include more fruits and vegetables in their daily diet and thus implemented project ideas and concepts from courses in practice. Their ideas included delicious smoothies in the entrance hall, practical tips in the form of recipes via Facebook, a photo contest and much more. Another successful class project is the "Dietetics-WiKi", which was designed and implemented as part of an e-learning best practice project and is an integral part of the teaching. This media WiKi tool supports competence-oriented, student-centered, interdisciplinary and networked learning and teaching.
You acquire a broad theoretical education and complete internships relevant to the dietician profession.
- The program focuses on the core areas of medicine, nutrition and communication. Using your skills and knowledge in these areas you will practice and learn to give nutritional advice and therapy to healthy and sick people.
- Small classes, modern teaching methods, workshops, projects and e-learning provide varied teaching and learning processes.
- Internships that can be completed abroad make up approximately 25% of the bachelor's degree program. In the wide variety of available internships you can expect intensive professional support on site.
Curriculum
Hygiene and Microbiology VO
1 SWS
1 ECTS
Hygiene and Microbiology VO
Lector: Univ.Prof.Dr. Dipl.Ing. Mohammad Manafi
1 SWS 1 ECTS
Lecture contents
Basics of infection science and epidemiology; basic concepts and tasks of infection, hospital, food, environmental and water hygiene; measures of infection prevention and control;
Basics of microbiology; overview of the most important pathogens of food- and water-induced infections; nosocomial infections
Assessment methods
Final exam
final examination
Teaching methods
lecture, film
Language
German
Food Knowledge/Technology ILV
2.5 SWS
3 ECTS
Food Knowledge/Technology ILV
Lector: Susanne Domkar, MSc, Mag. Maria Fanninger, Michaela Friedl, MSc
2.5 SWS 3 ECTS
Lecture contents
Commodity knowledge of plant and animal foodstuffs in accordance with the Austrian Food Codex; basic principles for the process technology of food production; introduction, definitions of terms, tasks and objectives of food technology, reasons and possibilities for the processing of food; explanation of the technology of various foodstuffs and the associated chemical, physical or microbiological changes; Addressing topics such as risk treatment, quality assurance and ecology.
Assessment methods
Final exam
Final examination and term paper on a selected food item
Teaching methods
Lecture, media-supported lecture, presentation, group work
Product analyses and comparison and tasting of selected food groups
Self-organized learning
Language
German
Food Law VO
1 SWS
1 ECTS
Food Law VO
Lector: Dr. Andreas Natterer
1 SWS 1 ECTS
Lecture contents
General principles and concepts of food law at European level (e.g. EC Basic Regulation, 178/2002/EC) and in Austria (va LMSVG);
Obligations of food business operators, control possibilities of the authorities as well as possible sanctions and measures;
Labelling law, general labelling provisions, with special regard to the EC Food Information Regulation; special labelling provisions,
Special rules on individual foodstuffs, in particular GMOs
Hygiene regulations as well as the ÖLMB and the worldwide codex
Assessment methods
Final exam
Final examination
Teaching methods
Lecture
Language
German
Literature Search, Citing and Scientific Writing ILV
1 SWS
2 ECTS
Literature Search, Citing and Scientific Writing ILV
Lector: Sonja Visontai, MSc
1 SWS 2 ECTS
Lecture contents
Research in databases, introduction to literature management programs and their application; guidelines of good scientific practice; writing an abstract
Assessment methods
Continuous assessment
Seminar
Teaching methods
Lecture, exercise
Language
German
Project Management ILV
1 SWS
2 ECTS
Project Management ILV
Lector: Barbara Billinger, BA MA
1 SWS 2 ECTS
Lecture contents
Basic concepts of project management, project management processes and methods; planning of a project and documentation by means of a project manual on the basis of a concrete task within the scope of group work.
Assessment methods
Continuous assessment
Teaching methods
Lecture, exercises and group work tasks
Moodle course (self assessment)
Language
German
Practical Application of Food Supply 1 UE
1.5 SWS
2 ECTS
Practical Application of Food Supply 1 UE
Lector: Bettina Hüttner, MSc, Mag.a Silvia Richter
1.5 SWS 2 ECTS
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
Scientific Evidence through Literature Survey SE
1.5 SWS
2 ECTS
Scientific Evidence through Literature Survey SE
Lector: Anna Tritscher, MSc nutr. med., Sonja Visontai, MSc
1.5 SWS 2 ECTS
Lecture contents
Systematic search in databases, narrative reviews, scoping reviews and systematic reviews; PRISMA statement; evidence classification
Assessment methods
Continuous assessment
Teaching methods
Lecture, group work, research tasks
Language
German
General Anatomy VO
1.5 SWS
2 ECTS
General Anatomy VO
Lector: Dr. med. univ. Christa Firbas
1.5 SWS 2 ECTS
Lecture contents
Basic terminology, direction and position descriptions, general definition of cells, tissues, organs and organ systems, structure, morphology.
Assessment methods
Final exam
Teaching methods
Lecture
Language
German
General Physiology VO
3 SWS
4 ECTS
General Physiology VO
Lector: Univ.-Prof. Dr. Wolfgang Marktl
3 SWS 4 ECTS
Lecture contents
Cell physiology, compartments and transport, neurophysiological basics, sensors, synapses, reflexes, smell, taste, muscle physiology, vegetative nervous system, thermoregulation, cardiovascular physiology, respiratory physiology, energy turnover, gastrointestinal tract, liver, pancreas, kidney; water and electrolyte balance, acid-base balance, endocrinology, hematology; genetics
Assessment methods
Final exam
LV final examination
Teaching methods
Lecture
Language
German
Professional Studies ILV
1 SWS
1 ECTS
Professional Studies ILV
Lector: Prof.in Andrea Hofbauer, MSc MBA
1 SWS 1 ECTS
Lecture contents
Historical development of dietetics and the profession; development of dietetic schools, academies and today's Universities of Applied Sciences - dietetics; development of the professional law and the professional title; legal foundations MTD law, job description, registration of health professions; national and international professional associations;
Assessment methods
Continuous assessment
Teaching methods
Lecture, group work tasks, presentations, discussions
Language
German
Biochemistry VO
2 SWS
2 ECTS
Biochemistry VO
Lector: ao.Univ.Prof.Dr. Marcela Hermann
2 SWS 2 ECTS
Lecture contents
Thermodynamic basics of metabolism, basic sections of metabolism, basic molecules, chemical structure of nutrients, biological oxidation, interaction mechanisms in metabolism, basics of molecular biology: DNA, RNA, PCR, transcription, translation
Assessment methods
Final exam
Teaching methods
Lecture
Language
German
Chemistry VO
1 SWS
1 ECTS
Chemistry VO
Lector: ao.Univ.Prof.Dr. Marcela Hermann
1 SWS 1 ECTS
Lecture contents
Basics of anorganic chemistry; periodic table
Assessment methods
Final exam
Teaching methods
Lecture
Language
German
Introduction to Healthcare and Health Economics VO
1 SWS
1 ECTS
Introduction to Healthcare and Health Economics VO
Lector: Hon.Prof. (FH) Dr. Bernhard Rupp, MBA (University of Toronto)
1 SWS 1 ECTS
Lecture contents
History of the development of modern social and health systems (markets and non-markets);
Types of health systems ("Health in all policies" and the dissolution of traditional system boundaries);
The role and functioning of health economics;
Structures and indicators in health systems;
Healthcare reform: goals, measures and status quo;
Medical sociology - sociology of the professions (the role of the liberal professions in the conflict area between state and market);
The Austrian Healthcare System - fundamentals and definitions of business administration in hospitals;
Organization and resources in hospital operations;
The hospital as an expert organization;
Assessment methods
Continuous assessment
Teaching methods
Lecture, group work, presentations, discussions
Language
German
Energy and Nutrient Calculation/IT ILV
1 SWS
1 ECTS
Energy and Nutrient Calculation/IT ILV
Lector: Sonja Visontai, MSc
1 SWS 1 ECTS
Lecture contents
Introduction to the energy and nutrient calculation of recipes with corresponding tables and IT-supported.
Implementation of the energy and nutrient calculation in daily plans in the area of whole food and light whole food.
Assessment methods
Continuous assessment
Teaching methods
Guided exercises, individual work and small group work
Lecture
Language
German
Nutritional Science 1 VO
1.5 SWS
2 ECTS
Nutritional Science 1 VO
Lector: Mag.a Silvia Richter
1.5 SWS 2 ECTS
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
Final exam
Final examination
Teaching methods
Lecture, self-organized learning
Language
German
Nutritional Science 2 ILV
1.5 SWS
2 ECTS
Nutritional Science 2 ILV
Lector: Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.
1.5 SWS 2 ECTS
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
Nutritional Management in Prevention 1 ILV
1 SWS
1 ECTS
Nutritional Management in Prevention 1 ILV
Lector: Bettina Hüttner, MSc
1 SWS 1 ECTS
Lecture contents
A 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 methods
Continuous assessment
Teaching methods
Lecture, individual work, small group work, presentation, self-organized learning
Language
German
General Pathology VO
1.5 SWS
2 ECTS
General Pathology VO
Lector: Dr. René Brillmann
1.5 SWS 2 ECTS
Lecture contents
Basic pathological terms, pathology of diseases of individual organs and systems under consideration of nutrition-associated illnesses.
Assessment methods
Final exam
Teaching methods
lecture
excursion pathology
Language
German
Introduction Diaetological Process and Clinical Reasoning ILV
1 SWS
1 ECTS
Introduction Diaetological Process and Clinical Reasoning ILV
Lector: Sonja Visontai, MSc
1 SWS 1 ECTS
Lecture contents
Students will learn about the historical development of the Diatological Process model. Students will be able to describe the individual process steps of the DP. Students will know the Bio-Psycho-Social model of ICF /ICF dietetics . Students will learn Evidence Based Practice as it relates to the Diatological Process Model. Students will learn Clinical Reasoning in the context of the Diateological Process Model.
Assessment methods
Continuous assessment
Teaching methods
Self-organized learning, lecture, discussion
Language
German
Empirical Work and Biostatistics ILV
1.5 SWS
2 ECTS
Empirical Work and Biostatistics ILV
Lector: FH-Prof. Mag. Dr.rer.nat. Peter Putz
1.5 SWS 2 ECTS
Lecture contents
Scaling level of data, introduction to SPSS; familiarization with descriptive central measures; prerequisites for application of univariate and bivariate test statistics; quantitative test procedures; calculating and interpreting epidemiological effect sizes
Assessment methods
Continuous assessment
Teaching methods
Lecture, exercises using SPSS
Language
German
English for Dietitians UE
1 SWS
1 ECTS
English for Dietitians UE
Lector: Barry Jenkins, BSc (Hons)
1 SWS 1 ECTS
Lecture contents
Grammar: speaking hypothetically, comparisons
Skills: speaking about character traits; discussing career prospects
What we eat; text comprehension; using words / phrases relating to food products; writing a formal report; using appropriate linking words; understanding and documenting film materials; critical analysis of eating habits and fast food products
The body : Parts of the body, Functions of the body , The gastrointestinal system, Talking about your physical condition; medical terminology
Patient communication
Food and nutrients
Illnesses and digestive disorders
Assessment methods
Continuous assessment
Teaching methods
lecture, discussions, pair work, group work, presentations, writing tasks, film material, role plays
Language
German
Nutrition for Different Life Phases ILV
1 SWS
1 ECTS
Nutrition for Different Life Phases ILV
Lector: Susanne Domkar, MSc
1 SWS 1 ECTS
Lecture contents
Light whole food
Nutrition for pregnant women and nursing mothers
Nutrition of healthy infants, children and adolescents
Nutrition of healthy senior citizens
Assessment methods
Continuous assessment
Teaching methods
Lecture, individual work, small group work, presenation, self-organized learning
Language
German
Practice UE
2 SWS
2 ECTS
Practice UE
Lector: Mag.a Silvia Richter
2 SWS 2 ECTS
Lecture contents
Practical 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 methods
Continuous assessment
Teaching methods
Researching, presenting, visualizing, documenting
Collaborative and participatory teaching/learning methods.
Language
German
Prevention in Nutritional Management 2 ILV
1 SWS
1 ECTS
Prevention in Nutritional Management 2 ILV
Lector: Bettina Hüttner, MSc
1 SWS 1 ECTS
Lecture contents
Wholefood 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 methods
Continuous assessment
Teaching methods
Lecture, individual work, small group work, presentation
Language
German
Nutritional Physiology VO
1.5 SWS
2 ECTS
Nutritional Physiology VO
Lector: Univ.-Prof. Dr. Wolfgang Marktl
1.5 SWS 2 ECTS
Lecture contents
Basics of nutrient assimilation, hunger-saturation, assimilation of macronutrients, minerals, vitamins, essential trace elements
Assessment methods
Final exam
final examination
Teaching methods
lecture
Language
German
Specialist Anatomy VO
1 SWS
2 ECTS
Specialist Anatomy VO
Lector: Dr. med. univ. Christa Firbas
1 SWS 2 ECTS
Lecture contents
Anatomy and function of organ systems
Assessment methods
Final exam
Teaching methods
Lecture
Language
German
Nutrition Education ILV
1 SWS
1 ECTS
Nutrition Education ILV
Lector: Mag.a Silvia Richter
1 SWS 1 ECTS
Lecture contents
Definition 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 methods
Continuous assessment
Teaching methods
Lecture, individual work, group work, discussion, reflection, presentations
Language
German
Intercultural Food ILV
1.5 SWS
2 ECTS
Intercultural Food ILV
Lector: Ursula Kurtaran, Mag.a Silvia Richter, Mag. phil. Gregor Richter, BEd
1.5 SWS 2 ECTS
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
Teaching methods
Researching, presenting, visualizing, documenting
Collaborative and participatory teaching/learning methods.
Language
German
International/Professional cooking UE
1 SWS
1 ECTS
International/Professional cooking UE
Lector: Anton Frühwirth, Ursula Kurtaran
1 SWS 1 ECTS
Lecture contents
Preparation of international dishes
Professional cooking and food styling
Assessment methods
Continuous assessment
Teaching methods
Guided exercises
Language
German
Food Hygiene VO
1 SWS
1 ECTS
Food Hygiene VO
Lector: Univ.Prof.Dr. Dipl.Ing. Mohammad Manafi
1 SWS 1 ECTS
Lecture contents
Growth curve; microorganisms and food; internal and external growth factors; food spoilage;
Selected food poisoners: enteritis-causing Salmonella, Campylobacter jejuni, Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Bacillus cereus;
Kitchen technology and kitchen hygiene in communal catering: workplace allocation; preparation of food (washing, crushing, mixing); preparation of food (seasoning, acidification, garnishing, heating, portioning and slicing); intermediate storage of food (keeping hot, cooling); serving food (keeping hot, cooling down); storage of raw products (refrigeration, deep-freezing); cleaning and disinfection; personal hygiene
HACCP in the canteen kitchen
Assessment methods
Final exam
Final examination
Teaching methods
Media-supported lecture
Language
German
Prevention Project UE
1 SWS
1 ECTS
Prevention Project UE
Lector: Martina Fischl, MSc, Mag.a Silvia Richter, Anna Tritscher, MSc nutr. med.
1 SWS 1 ECTS
Lecture contents
Planning and independent implementation of a prevention project including reflection, evaluation and documentation
Holding a project controlling session
Presentation of the project incl. Lessons learned
Assessment methods
Continuous assessment
Teaching methods
Project method, coaching of the independent conception (incl. elaboration of project plans in small groups), implementation and completion of the project
Language
German
Work Shadowing PL
0 SWS
2 ECTS
Work Shadowing PL
0 SWS 2 ECTS
Lecture contents
Familiarization with dietology as a field of action. Introduction into data protection law and data protection declaration.
Assessment methods
Continuous assessment
Teaching methods
Internship
Language
German
Psychology/Nutrition Psychology ILV
2 SWS
2 ECTS
Psychology/Nutrition Psychology ILV
Lector: Mag. Stefanie Rappersberger
2 SWS 2 ECTS
Lecture contents
Introduction to psychology, general definition; general psychology, learning, memory, motivation; developmental psychology; clinical psychology, mental disorders; health psychology and stress; eating disorders; nutritional psychology and eating behavior;
Assessment methods
Continuous assessment
Teaching methods
Lecture, discussion, presentation
Language
German
Qualitative Research Methods ILV
1.5 SWS
2 ECTS
Qualitative Research Methods ILV
Lector: Sonja Visontai, MSc
1.5 SWS 2 ECTS
Lecture contents
Introduction to qualitative methods; application of qualitative methods MAXQDA12, content analysis, computer-aided evaluation of a qualitative exemplary demonstration project; exemplary demonstration project with mixed method
Assessment methods
Continuous assessment
Teaching methods
Lecture, exercises
Language
German
Reflection on Work Shadowing SE
0.5 SWS
1 ECTS
Reflection on Work Shadowing SE
Lector: Bettina Hüttner, MSc
0.5 SWS 1 ECTS
Lecture contents
Instruction, work shadowing and information on data protection
Model of subjective relevance
Reflection on work shadowing
Assessment methods
Continuous assessment
Teaching methods
Lecture, elearning: Moodle
Individual work - writing a training diary
Group work - reflection according to the model of subjective relevance
Language
German
Sociology/Nutrition Sociology ILV
1 SWS
1 ECTS
Sociology/Nutrition Sociology ILV
Lector: Manuel Rotter, Bakk.phil. MA
1 SWS 1 ECTS
Lecture contents
Fundamentals of the sociology of nutrition and eating; life styles; civilization and eating behavior; social-structural conditions of eating.
Assessment methods
Continuous assessment
Teaching methods
Lecture, discussion
Language
German
Sports Food, Alternative Forms of Nutrition, Trend Diets ILV
1 SWS
1 ECTS
Sports Food, Alternative Forms of Nutrition, Trend Diets ILV
Lector: Susanne Domkar, MSc, Rene Franz, BSc
1 SWS 1 ECTS
Lecture contents
Introduction to sports nutrition taking into account different sports;
Alternative diets and trend diets
Assessment methods
Continuous assessment
Partial performance reviews
Teaching methods
Talks, lecture, group work
Language
German
Practical Application of Food Supply 2 UE
1 SWS
1 ECTS
Practical Application of Food Supply 2 UE
Lector: Susanne Domkar, MSc
1 SWS 1 ECTS
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
Applied Clinical Dietetics - Workshop 1 UE
2 SWS
2 ECTS
Applied Clinical Dietetics - Workshop 1 UE
2 SWS 2 ECTS
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
Applied Qualitative Research Project SE
0.5 SWS
1 ECTS
Applied Qualitative Research Project SE
0.5 SWS 1 ECTS
Lecture contents
planning, implementing and describing the results of an exemplary qualitative research project
Assessment methods
Final exam
Continuous assessment with seminar paper
Teaching methods
lecture, exercise
Language
German
Applied Quantitative Research Project SE
0.5 SWS
1 ECTS
Applied Quantitative Research Project SE
0.5 SWS 1 ECTS
Lecture contents
Planning, implementing and describing the results of a basic quantitative research project.
Assessment methods
Final exam
Continuous assessment with seminar paper
Teaching methods
lecture, exercise
Language
German
Consultation Techniques 1 UE
1 SWS
1 ECTS
Consultation Techniques 1 UE
1 SWS 1 ECTS
Lecture contents
Development of nutritional counseling. Familiarization with theoretical consulting concepts. Client-centered consultation. Solution-oriented short-term therapy. Anamnesis, question techniques, goal setting according to SMARTE criteria, practical exercises, distance learning: research and reflection of topic-related specialist literature, creation of an anamnesis questionnaire.
Assessment methods
Continuous assessment
Teaching methods
Lecture, group work, individual work, distance learning, role play
Language
German
Consultation Techniques 2 UE
2 SWS
2 ECTS
Consultation Techniques 2 UE
2 SWS 2 ECTS
Lecture contents
Working with groups, creating a group training concept, revision of counseling structure, preparation and documentation of nutrition counseling, evaluation of nutrition protocols, follow-up counseling, dealing with special situations (interpreting counseling, seriously ill persons). Independent nutrition counseling, observation and reflection of counseling interviews.
Assessment methods
Continuous assessment
Teaching methods
Lecture, group work, individual work, role play, video analysis
Language
German
Diaetological process and terminology Diaetology ILV
1 SWS
2 ECTS
Diaetological process and terminology Diaetology ILV
1 SWS 2 ECTS
Lecture contents
Students will be able to practically apply the individual process steps of the DP. Students will be able to apply the Bio-Psycho-Social Model of ICF /ICF Dietetics in the context of the corresponding process steps. Students will be able to apply Clinical Reasoning in the context of the Diateological Process Model. Students will be able to apply Evidence Based Practice in the context of the Dietetic Process Model.
Assessment methods
Continuous assessment
Teaching methods
Self-organized learning, lecture, group work, discussion.
Language
German
Introduction to Enteral and Parenteral Feeding ILV
1 SWS
1 ECTS
Introduction to Enteral and Parenteral Feeding ILV
1 SWS 1 ECTS
Lecture contents
Identification of various forms of malnutrition, oral therapy options, enteral and parenteral nutrition therapy (technique and access routes in medical nutrition therapy, types of nutrient solutions/composition, energy, nutrient and micronutrient requirements, mode of administration, monitoring and interpretation of findings, possible complications and dietetic procedures, implementation of dietetic processes on the basis of the acquired knowledge
Assessment methods
Final exam
Teaching methods
Lecture, exercise, case studies
Language
German
Basics ILV
1 SWS
1 ECTS
Basics ILV
1 SWS 1 ECTS
Lecture contents
Theoretical basics of communication and conversation management
Introduction to nutrition-specific counseling documents, counseling preparation, group training programs
Assessment methods
Continuous assessment
Teaching methods
Lecture, discussion, presentation
Language
German
Basics of Laboratory Diagnostics and Interpretation of Diagnostic Results ILV
1 SWS
1 ECTS
Basics of Laboratory Diagnostics and Interpretation of Diagnostic Results ILV
1 SWS 1 ECTS
Lecture contents
Basic terms in the context of analytical methods, blood count, blood groups, hemostasis, enzymes in general and their diagnostic significance using selected liver enzymes as examples, parameters of carbohydrate and fat metabolism, parameters for testing organic functions, e.g. pancreatic function (amylase, lipase, chymotrypsin), renal function parameters (Crea, BU), cardiac function parameters (CK-MB, troponin T, LDH and isoenzymes, ASAT, myoglobin), Fe metabolism, uric acid as the purine metabolism end product, urinary strips and sediment.
Assessment methods
Final exam
Final examination
Teaching methods
Lecture, presentations - depending on level of knowledge and interest of students; working with case examples
Language
German
KD/DP-Endocrinology, Metabolism, Rheumatism ILV
4 SWS
4 ECTS
KD/DP-Endocrinology, Metabolism, Rheumatism ILV
4 SWS 4 ECTS
Lecture contents
With 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 methods
Continuous assessment
final examination
Teaching methods
Lecture and discussion, small group work, literature studies, presentation of results (justifying, assessing, optimizing)
Language
German
KD/DP-Gastroenterology and Hepatology ILV
3.5 SWS
4 ECTS
KD/DP-Gastroenterology and Hepatology ILV
3.5 SWS 4 ECTS
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
Clinical Physiology VO
3 SWS
3 ECTS
Clinical Physiology VO
3 SWS 3 ECTS
Lecture contents
Basics of pathogenesis and diagnostics of diseases: gastroenterology, hepatology, pancreatology, immunology, diabetes mellitus, nephrology, cardiology and oncology, thyroid gland (endocrinology), lung, and rheumatism
Assessment methods
Final exam
Final examination
Teaching methods
Lecture
Language
German
Clinical Psychology ILV
1 SWS
1 ECTS
Clinical Psychology ILV
1 SWS 1 ECTS
Lecture contents
Areas and tasks of clinical psychology; classification systems of mental disorders: DSM IV and ICD 10; detailed discussion of the most common mental disorders (anxiety disorders, depression, post-traumatic stress disorder, schizophrenia, addictions, personality disorders): origin, appearance, therapy and case studies as well as dealing with mentally ill people in the dietary counseling situation.
Assessment methods
Continuous assessment
Teaching methods
Lecture, discussion
Language
German
Clinical Internship 1 PL
0 SWS
4 ECTS
Clinical Internship 1 PL
0 SWS 4 ECTS
Lecture contents
Implementation 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 methods
Continuous assessment
Teaching methods
Internship
Language
German
Reflection on Dietetic Practice 1 SE
0.5 SWS
1 ECTS
Reflection on Dietetic Practice 1 SE
0.5 SWS 1 ECTS
Lecture contents
Instruction Clinical Internship 1 and data protection information; model of subjective relevance; reflection of Clinical Internship 1; dietetic processes; training protocol
Assessment methods
Continuous assessment
Teaching methods
lecture, elearning on Moodle
individual work - writing a training protocol
group work - reflection in accordance with the model of subjective relevance
Language
German
Behavior Modification ILV
1 SWS
1 ECTS
Behavior Modification ILV
1 SWS 1 ECTS
Lecture contents
Development of behavior patterns in nutrition through socialization, culture and biology; modification of behavior patterns in nutrition in children (imprinting in the womb, behavioral control through logic and emotion, categorical prohibitions, knowledge transfer, exemplary effect); behavioral control through internal and external stimuli (strength of effect of needs and social rhythmization; behavioral development and risks in eating disorders; external intervention and modification of behavior in eating disorders).
Assessment methods
Continuous assessment
Teaching methods
Lecture, practical exercises, role plays
Language
German
Applied Clinical Dietetics - Workshop 2 UE
1 SWS
1 ECTS
Applied Clinical Dietetics - Workshop 2 UE
1 SWS 1 ECTS
Lecture contents
Recipe and food plan design, energy and nutritional value calculation of selected clinical pictures as well as their practical implementation
Assessment methods
Continuous assessment
Teaching methods
Exercise in training kitchen
Language
German
Consultation Techniques 3 UE
1 SWS
1 ECTS
Consultation Techniques 3 UE
1 SWS 1 ECTS
Lecture contents
Conducting nutritional consultations independently on simulation patients. Preparation for counseling (select or create documents with regard to the clinical picture of the patient); independently formulating learning objectives, counseling reflection, creation of aids for counseling
Assessment methods
Continuous assessment
Partial performance
Teaching methods
Exercise with simulation patients
Language
German
Skills in Palliative Settings UE
1 SWS
1 ECTS
Skills in Palliative Settings UE
1 SWS 1 ECTS
Lecture contents
Definition of palliative medicine; possibilities and limits, objectives and measures of palliative medicine; getting to know the hospice movement; methods and application of validation; ethical principles within the framework of hospice and palliative care;
Assessment methods
Continuous assessment
Teaching methods
Lecture, discussion, exercise, reflection
Language
German
Global Nutrition ILV
1 SWS
1 ECTS
Global Nutrition ILV
1 SWS 1 ECTS
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
CD/DP-Allergology ILV
1 SWS
1 ECTS
CD/DP-Allergology ILV
1 SWS 1 ECTS
Lecture contents
Fundamentals, definition, diagnosis and clinic of food allergies from a medical and dietetic point of view
Nutrition therapy concepts for the most frequent food allergies; emergency therapy
Allergen Labeling Regulation
Assessment methods
Final exam
Teaching methods
Lecture, self-study, research in medical databases and internet search engines
Language
German
CD-DP Surgery, Bariatric Surgery ILV
1.5 SWS
2 ECTS
CD-DP Surgery, Bariatric Surgery ILV
1.5 SWS 2 ECTS
Lecture contents
Introduction to the basics of surgical diagnostics, postoperative motility disorders and ERAS, surgical diet building, immunonutrition, perioperative nutrition management with clinical practice.
Explanation of currently relevant surgical methods of gastrointestinal surgery and bariatric surgery. The following surgical methods are discussed: esophagus resections, various gastrectomy methods, Hartmann surgery, enterostomata, extensive intestinal resections including short bowel syndrome including nutritional treatment. Bariatric surgery - explanation of sleeve gastrectomy, Roux-Y gastric bypass and Omega Loop gastric bypass and nutritional intervention.
Assessment methods
Continuous assessment
Final examination
Teaching methods
Lecture and discussion, small group work, literature study, presentation of results (justify, assess, optimize)
Language
German
CD/DP-Geriatrics and Gerontology ILV
1.5 SWS
2 ECTS
CD/DP-Geriatrics and Gerontology ILV
1.5 SWS 2 ECTS
Lecture contents
Introduction to geriatrics and gerontology, medical basics, pathological changes in old age; defined clinical pictures of old age; malnutrition, sarcopenia, frailty; ethical aspects of the terminal phase;
Chronic wounds, exsiccosis, knowledge of nutrition therapeutic recommendations and ability to apply them in a substantiating way. Geriatric screening and assessment tools;
Tasting and evaluation / critical examination of supplements and drinking foods
Assessment methods
Final exam
Teaching methods
Lecture, practical exercises using a gerontological test approach
Language
German
CD/DP-Nephrology, Hypertensiology , Cardiology ILV
2 SWS
2 ECTS
CD/DP-Nephrology, Hypertensiology , Cardiology ILV
2 SWS 2 ECTS
Lecture contents
Nutritional 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 methods
Continuous assessment
Final examination
Teaching methods
Lecture and discussion, small group work, literature study, presentation of results (justify, assess, optimize)
Language
German
CD/DP-Neurology and Psychiatry ILV
2 SWS
2 ECTS
CD/DP-Neurology and Psychiatry ILV
2 SWS 2 ECTS
Lecture contents
Medical Basics of Neurology and Psychiatry
Definition of "nutritional psychiatry"; effects of psychopharmaceuticals on energy metabolism; nutritional therapy options for reducing side effects of medication; knowledge of nutrients in connection with affective disorders and critical questioning of the current data situation; special features of counseling for patients with mental illnesses.
Eating disorders and dietetic interventions; swallowing disorders and dietetic interventions.
Assessment methods
Final exam
Teaching methods
lecture, tasting, case examples
Language
German
CD/DP-Oncology, Intensive-Care Medicine ILV
1 SWS
1 ECTS
CD/DP-Oncology, Intensive-Care Medicine ILV
1 SWS 1 ECTS
Lecture contents
Nutrition for cancer prevention
Nutrition of oncological patients with malnutrition
Accompanying symptoms depending on the tumor disease and therapy
General facts about cancer (statistics, TNM staging,...) and tumor metabolism
Dietary process in oncological patients
Intensive Care Nutrition Therapy
Assessment methods
Continuous assessment
Final examination
Teaching methods
Lecture and discussion, small group work, literature study, presentation of results (justify, assess, optimize)
Language
German
CD/DP-Pediatrics ILV
1 SWS
2 ECTS
CD/DP-Pediatrics ILV
1 SWS 2 ECTS
Lecture contents
Rare congenital metabolic diseases, such as phenylketonuria, glycogenosis, disorders of beta-oxidation of fatty acids
Familial hypercholesterolemia and other rare congenital lipid metabolic disorders (such as chylomicronemia)
Treatment of childhood obesity (AGA guidelines)
Ketogenic diet
Cystic fibrosis
Assessment methods
Final exam
Teaching methods
Lecture
Learning with case studies
Practical exercises for calculating within the scope of case examples
Language
German
Clinical Basics of Pediatrics VO
1 SWS
1 ECTS
Clinical Basics of Pediatrics VO
1 SWS 1 ECTS
Lecture contents
Congenital metabolic diseases with manifestation in childhood:; metabolic diseases in general; metabolic diseases of the intoxication type; metabolic diseases with disorders of energy metabolism; metabolic diseases with storage of macromolecules, diabetes, obesity, monogenic lipid metabolic disorders; diarrhea, constipation, celiac disease, cystic fibrosis; oncology in childhood
Assessment methods
Final exam
Final examination
Teaching methods
lecture, film
Language
German
Pharmacology and Toxicology VO
1 SWS
1 ECTS
Pharmacology and Toxicology VO
1 SWS 1 ECTS
Lecture contents
General pharmacology
Definition of terms, pharmaceutical law, development and approval of drugs, dosage forms, pharmacokinetics (administration, absorption, distribution, metabolization, excretion), pharmacodynamics (effects of drugs, side effects, interactions)
Special pharmacology
Nervous system, endocrine system, cardiovascular system, blood, gastrointestinal tract, kidneys, water and electrolyte balance, immune system and cancers
Assessment methods
Final exam
Final examination
Teaching methods
Lecture
Language
German
Development and Design of Dietetic Studies and Literature Survey 1 ILV
1 SWS
1 ECTS
Development and Design of Dietetic Studies and Literature Survey 1 ILV
1 SWS 1 ECTS
Lecture contents
Formulating a research question; assessing the state of the art of research; ethical aspects in human studies
Assessment methods
Continuous assessment
Teaching methods
Lecture, exercise
Language
German
Clinical Internship 2 PL
0 SWS
7 ECTS
Clinical Internship 2 PL
0 SWS 7 ECTS
Lecture contents
Implementation of the acquired theoretical knowledge in the fields of nephrology, hypertensiology, cardiology, oncology, intensive care medicine, surgery/bariatric surgery, allergology, geriatrics and gerontology, neurology and psychiatry as well as pediatrics.
Collecting dietetically relevant patient data for writing dietetic processes.
Assessment methods
Continuous assessment
Teaching methods
Internship
Language
German
Research, Interpretation and Application of Evidence-based Epidemiological Nutrition ILV
1.5 SWS
2 ECTS
Research, Interpretation and Application of Evidence-based Epidemiological Nutrition ILV
1.5 SWS 2 ECTS
Lecture contents
Research of best available evidence; differentiation of study types; classification of evidence
Assessment methods
Continuous assessment
Teaching methods
Lecture, exercise
Language
German
Reflection on Dietetic Practice 2 SE
0.5 SWS
1 ECTS
Reflection on Dietetic Practice 2 SE
0.5 SWS 1 ECTS
Lecture contents
Instruction clinical internship 2 and data protection information; model of subjective relevance; reflection of clinical internship 2; dietetic processes; training protocol
Assessment methods
Continuous assessment
Teaching methods
Lecture, elearning on Moodle
Individual work - writing a training protocol
Group work - reflection according to the model of subjective relevance
Language
German
Special Diets ILV
1 SWS
1 ECTS
Special Diets ILV
1 SWS 1 ECTS
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
Professional and Medical Ethics ILV
1 SWS
1 ECTS
Professional and Medical Ethics ILV
1 SWS 1 ECTS
Lecture contents
Overview of the concepts of morality and ethics; intention, norms and their relationship to each other, man and human image and general criteria; dealing with ethical, occupation-specific aspects and experience and decision-making in everyday work;
Special professional ethics
Assessment methods
Continuous assessment
Teaching methods
Lecture, creative learning, working on professional topics and presentation; discussion
Language
German
Dietetic Counseling UE
1 SWS
1 ECTS
Dietetic Counseling UE
1 SWS 1 ECTS
Lecture contents
Nutrition assessment, goal setting, client-centered counseling, empathetic communication
Skills: communications skills such as active listening, empathizing, asking closed and open-ended questions, using effective education language and strategies, giving non-judgemental feedback, evoking change talk, exploring importance of change, offering professional advice, promoting motivation
Assessment methods
Continuous assessment
Teaching methods
Pratice
Language
English
Intercultural Management in Dietetics ILV
1 SWS
1 ECTS
Intercultural Management in Dietetics ILV
1 SWS 1 ECTS
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
Development and Design of Dietetic Studies and Literature Survey 2 ILV
1 SWS
1 ECTS
Development and Design of Dietetic Studies and Literature Survey 2 ILV
1 SWS 1 ECTS
Lecture contents
Formulating a research question; assessment of the state of research; ethical aspects in human studies
Assessment methods
Continuous assessment
Teaching methods
Lecture, exercise
Language
German
Internship PL
0 SWS
24 ECTS
Internship PL
0 SWS 24 ECTS
Lecture contents
Theoretical knowledge acquired is put into practice in all areas. Collecting dietetically relevant patient data for writing the dietetic processes.
Assessment methods
Module exam
Teaching methods
Internship
Language
German
Statutory Basis for Health Care Professions ILV
1 SWS
1 ECTS
Statutory Basis for Health Care Professions ILV
1 SWS 1 ECTS
Lecture contents
Discussion of the laws relevant to the profession; possibilities and limits in the profession; profession-specific legal questions from clinic and freelance work;
Assessment methods
Continuous assessment
Teaching methods
Lecture, discussion, case examples
Language
German
Reflection on Dietetic Practice - Internship SE
0.5 SWS
1 ECTS
Reflection on Dietetic Practice - Internship SE
0.5 SWS 1 ECTS
Lecture contents
Instruction of professional internship and data protection information; model of subjective relevance; reflection of the professional internship; dietological processes; training protocol
Assessment methods
Module exam
Teaching methods
Lecture, elearning on Moodle
Individual work - writing a training protocol
Group work - reflection according to the model of subjective relevance
Language
German
Working in an Interdisciplinary Team ILV
1 SWS
1 ECTS
Working in an Interdisciplinary Team ILV
1 SWS 1 ECTS
Lecture contents
Definitions of terms for cooperation in health care professions; presentation of multidisciplinary/interprofessional teams and nutrition teams;.
Assessment methods
Continuous assessment
Excursion reports; Presentations
Teaching methods
Lecture, excursions, presentations
Language
German
Bachelorworkshop ILV
1 SWS
1 ECTS
Bachelorworkshop ILV
1 SWS 1 ECTS
Lecture contents
Apply the appropriate research method(s)/research design to answer the research question(s) of the bachelor thesis.
Assessment methods
Continuous assessment
Teaching methods
Self-organized learning, research work, group work, small groups
Discussion, reflection, presentation
Language
German
Business Administration for the Dietological Practice ILV
1 SWS
1 ECTS
Business Administration for the Dietological Practice ILV
1 SWS 1 ECTS
Lecture contents
Fundamentals of Business Administration
Foundation of a dietetic practice
The way to freelance work: tax, social security, insurance; fee guidelines
Assessment methods
Continuous assessment
Creation of a business plan
Teaching methods
Lecture, group work, presentations, independent case study
Language
German
Introduction to Medical Profession and Health Policies ILV
1 SWS
1 ECTS
Introduction to Medical Profession and Health Policies ILV
1 SWS 1 ECTS
Lecture contents
Basics of the political system, in particular the health and social system; basics of lobbying; political work in national/international professional associations;
Assessment methods
Continuous assessment
Teaching methods
Lecture, discussion, group work, presentations
Language
German
Health and Profession-specific Marketing ILV
2 SWS
2 ECTS
Health and Profession-specific Marketing ILV
2 SWS 2 ECTS
Lecture contents
Fundamentals of marketing / health marketing. Marketing tools, marketing plan; the health market; profession-specific marketing - the brand of dietitian; brand development; basics of online media; quality journalism
Assessment methods
Continuous assessment
Creation of a marketing concept; writing journalistic articles
Teaching methods
Group work, presentations, discussions
Language
German
Open Window ILV
3 SWS
4 ECTS
Open Window ILV
3 SWS 4 ECTS
Lecture contents
--
Assessment methods
Continuous assessment
Completion of the open course; confirmation of participation and seminar report of occupation-specific seminars
Teaching methods
--
Language
German
Clinical Internship 3 PL
0 SWS
8 ECTS
Clinical Internship 3 PL
0 SWS 8 ECTS
Lecture contents
Implementation of the acquired theoretical and practical knowledge in all areas into practice. Collecting dietetically relevant patient data for writing the dietetic processes.
Assessment methods
Module exam
Teaching methods
Internship
Language
German
Quality Management in Dietetics ILV
1 SWS
1 ECTS
Quality Management in Dietetics ILV
1 SWS 1 ECTS
Lecture contents
Legal foundations of quality in health care; structural, process and result quality in dietetic practice; presentation and discussion of case studies from practice;
Assessment methods
Continuous assessment
Teaching methods
Lecture, presentations, group work
Language
German
Reflection on Dietetic Practice 3 SE
0.5 SWS
1 ECTS
Reflection on Dietetic Practice 3 SE
0.5 SWS 1 ECTS
Lecture contents
Instruction clinical internship 3 and data protection information; model of subjective relevance; reflection on Clinical Internship 3; dietetic processes; training protocol; review and quality assessment of the entire practical training; evaluation sheet "Model of subjective relevance in the context of practice reflections" for statistical evaluation.
Assessment methods
Module exam
Teaching methods
lecture, elearning on Moodle
Individual work - keeping a training protocol
Group work - reflection according to the model of subjective relevance
Language
German
In-depth diaetological process and ICF Dietetics VO
1 SWS
1 ECTS
In-depth diaetological process and ICF Dietetics VO
1 SWS 1 ECTS
Lecture contents
Students learn the need for a standardized terminology of dietetics. The students get to know the basis of ICF/ICF dietetics. Students will be able to apply the classification of ICF/ICF dietetics in the context of the dietetic process.
Assessment methods
Continuous assessment
Teaching methods
Self-organized learning, lecture, group work, discussion. Prerequisites
Language
German
Consolidation of Scientific Work Bachelor SE
1 SWS
9 ECTS
Consolidation of Scientific Work Bachelor SE
1 SWS 9 ECTS
Lecture contents
Working on a research question of the action field of nutrition and dietetics.
Assessment methods
Final exam
Teaching methods
Individual work
Language
German
Times
Mon to Fri, all day (in exceptional cases also on Saturdays)
Semester dates
Winter semester: calendar week 35 to caldender week 4
Summer semester: caldender week 7 to caldender week 28
In order to enable all students to gain the necessary practical experience and thus to complete their studies within the regular period of study, there may be practical learning phases during the summer months if required. Four vacation weeks in July or August are planned in any case.
Electives
Selection and participation according to available places. There may be separate selection procedures.
After graduation
As a graduate of this program, a wide range of professional fields and career opportunities are open to you. Find out where your path can lead you.
In addition to being awarded the academic title of "Bachelor of Science in Health Studies", after completing the degree program you will also receive a legally recognized professional qualification. Besides doctors, dieticians are the only occupational group active in the field of nutrition that is allowed to work with sick people. Only with this degree program is it possible to practice the profession of dietician. The MTD Act is the basis for this degree program. The practically oriented degree program means that you will be ready to work immediately. In addition to therapy, the profession is moving more and more towards prevention and health promotion. In every area where you work you apply your know-how of counseling concepts and techniques as a tool to actually reach people. You work with people of all ages, for example in kindergartens, companies, hospitals, nursing homes, rehabilitation centers, your own dietician practice or at home. As a dietician you will work in interdisciplinary teams or in one-on-one counseling. You will work in this profession either as a staff member or self-employed and will plan and implement nutrition therapies and evaluate their results. In food service management for hospitals and other facilities you will calculate various types of diets, train staff or supervise the preparation of the food. At hospitals, and especially in research, you will be engaged in interdisciplinary work. In addition, you can also apply your knowledge in the industry or in the media. Other areas include prevention and health promotion, for example in schools, businesses, restaurants and hotels as well as in communities.
Nutrition counseling begins with children and plays an important role even into old age. Prevention and therapy will be the core tasks of your future professional life. As a dietician, you can work either as a staff member or self-employed. The following occupations will be open to you:
Hospitals, special outpatient clinics, medical practices
Rehabilitation centers and convalescent homes
Nursing homes and retirement facilities
Public health authorities
Community facilities
Insurance companies
Health insurance companies
Community food facilities
Company health promotion
Medical practices for nutrition therapy
Pharmacies
Food and pharmaceutical industries
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Networking with graduates and organizations
We work closely with the Vienna Healthcare Group, universities like the Medical University of Vienna, the Austrian Association of Dietitians and other health care facilities. This guarantees you strong contacts for internships, employment or participation in research and development activities. You will complete the extensive internships at, among others, the hospitals of the Vienna Healthcare Group. You can find information about our cooperation activities and much more at Campusnetzwerk. It's well worth visiting the site as it may direct you to a new job or interesting event held by our cooperation partners!
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Contact
Head of Degree Program
Prof. Andrea Hofbauer, MSc MBA
Head Department Health Sciences, Head of Degree Program Dietology
+43 1 606 68 77-4201
andrea.hofbauer@fh-campuswien.ac.at
Secretary's office
Monika Kickmaier
Favoritenstraße 226, D.3.08
1100 Vienna
+43 1 606 68 77-4200
+43 1 606 68 77-4209
diaetologie@fh-campuswien.ac.at
Office hours during the semester
Mon to Fri, 8.00 a.m.-12.00 p.m.
Teaching staff and Research Staff
Susanne Domkar, MSc
Dietician, Academic Staff
Martina Fischl, MSc
Dietician, Academic Staff
Bettina Hüttner, MSc
Dietician, Academic Staff
Mag. Silvia Richter
Dietician, Academic Staff
Anna Tritscher, MSc nutr. med.
Dietician, Academic Staff
Sonja Visontai, MSc
Deputy Head of Dietetics, Academic Staff
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FAQs
What is the degree of nutrition and dietetics? ›
Bachelor of Science in Nutrition and Dietetics (BSND) is a four-year program that develops students to be globally competitive professionals, with relevant competencies in three areas of nutrition: hospital, community, and food service, integrating academic and clinical knowledge and skills through excellence in ...
What is food and nutrition management? ›Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
How can I work as a nutritionist in Canada? ›You will need to complete a degree in human nutrition and dietetics from a university program that has been accredited by the Partnership for Dietetic Education and Practice (PDEP). These programs include classes in: Sciences such as chemistry, biochemistry, physiology, microbiology. Social sciences and communication.
Is majoring in nutrition hard? ›Studying nutrition and dietetics is more difficult than one may think, involving coursework that is commonly associated with a medical degree. Understanding the complex aspects of the human body as a functioning and resilient organism requires studying its physical and psychological components.
What is the highest degree for dietitian? ›Certified Nutrition Specialist (CNS)
The CNS credential is the highest certification a nutritionist can earn. It's awarded by the Board for Certification of Nutrition Specialists.To take the certification exam, you must: Hold a master's degree or PhD in nutrition or a related healthcare field.
Nutritional Science examines the effects of food consumption on the metabolism, health, and disease resistance in humans. Dietetics is the application of food and nutrition principles in healthcare and food service settings.
What is the difference between food and nutrition and dietetics? ›The clearest way to understand the difference between dietitians and nutritionists is to think of dietetics as a specialisation on top of your nutrition studies. Dietitians have the added qualifications to work one-on-one with patients in a clinical context.
What do nutrition managers do? ›Nutrition services managers hold managerial responsibility for overseeing the day-to-day operational, purchasing, menu planning, and budgeting aspects of clinical food service. Hiring and training qualified food preparation and nutrition staff is one of the job's key duties.
Can US dietitians work in Canada? ›Authorization to work in Canada is one of the requirements for registration with the College. You must provide proof of authorization to work in Canada which permits you to practise dietetics in Canada. You may email proof of authorization to work in Canada to: registration@collegeofdietitians.org.
How much is a nutritionist paid in USA? ›$39,500 is the 25th percentile. Salaries below this are outliers. $79,500 is the 90th percentile. Salaries above this are outliers.
What is the lowest salary for a nutritionist? ›
$41,500 is the 25th percentile. Salaries below this are outliers. $63,000 is the 75th percentile.
Is a BS in nutrition worth it? ›Is a nutrition degree worth it? In general, the short answer is yes, it's worth it if you want to become a Nutritionist. Also because the degree is a legal requirement to enter the profession. However, there are other considerations to make.
How high of a demand is a nutritionist? ›Employment of dietitians and nutritionists is projected to grow 7 percent from 2021 to 2031, about as fast as the average for all occupations. About 5,600 openings for dietitians and nutritionists are projected each year, on average, over the decade.
Is a Masters in nutrition worth it? ›One of the biggest reasons why a master's in nutritional sciences is worth it is its earning potential. The average salary of master's in nutritional sciences degree holders is $65,620, which is above the national average. Graduates have the potential to earn more if they go into private practice.
What are the pros and cons of being a dietitian? ›There are several pros and cons related to being a dietitian; the pros include the rewards associated with the career and the many career options within the field, while the cons include education and licensing requirements, and work environment.
What state do registered dietitians make the most money? ›| State | Employment (1) | Annual mean wage (2) |
|---|---|---|
| California | 9,600 | $ 80,160 |
| New York | 5,200 | $ 79,910 |
| Florida | 4,050 | $ 64,080 |
| Texas | 3,880 | $ 66,130 |
The word dietitians typically refers to registered dietitians (RDs). Compared with nutritionists, the main difference is that RDs tend to have more education and credentials.
What are the 7 types of nutrition? ›- Carbohydrates.
- Proteins.
- Fats.
- Vitamins.
- Minerals.
- Dietary fibre.
- Water.
You would then be referred to a dietitian if your needs are medical (such as diabetes, kidney disease, or cancer) or a nutritionist if your aim is to lose weight or improve your overall health.
Is nutrition and dietetics a good? ›Nutrition and Dietetics Have Good Career Opportunities
These professionals may work in a variety of settings including hospitals, nursing homes, or schools. Nutrition and dietetics are also good career choices for people who enjoy working with children.
When should I see a dietitian? ›
When might I see a dietitian? Dietitians provide diet and nutrition advice for people of all ages. They can be especially helpful if you have special dietary restrictions or requirements due to conditions such as: food allergy.
What food is best for nutrition? ›Foods that naturally are nutrient-rich include fruits and vegetables. Lean meats, fish, whole grains, dairy, legumes, nuts, and seeds also are high in nutrients.
Who benefits from a nutritionist? ›Proper nutrition can help manage chronic diseases such as diabetes and heart disease as well as many other chronic issues in combination with treatment from your primary care doctor or specialist. A nutritionist can also act as a motivator when you might be struggling to keep up with a healthy lifestyle.
Why should I become a certified dietary manager? ›Although certification in this field is not required by the government, those who earn the Certified Dietary Manager (CDM) credential can improve their job prospects in the field. CDMs have a wide range of duties, including food safety assurance, purchasing, employee supervision and food preparation.
Which country is best for dietitian job? ›1. The United States: The US has some of the world's leading universities when it comes to nutrition so if you want to study nutrition at a top university, the US is a great option. There are over 135 nutrition and dietetics programs and degrees in the USA that Educatly can connect you to.
Is dietitian in demand in US? ›The U.S. Bureau of Labor Statistics predicts the employment of dietitians and nutritionist to grow 11% through 2030, which is faster than the average for all occupations. As a dietitian, you may encounter many opportunities for employment. The average national salary for a registered dietitian is $49,878 per year .
Can you work abroad as a dietitian? ›As an international dietitian, you handle the same responsibilities as a dietitian working domestically, but in an overseas setting. Your duties are to assess client health and diet, educate clients on nutritional requirements, and provide dietary plans and alternatives.
What is the best state to be a dietitian in? ›Best-Paying States for Dietitians and Nutritionists
The states and districts that pay Dietitians and Nutritionists the highest mean salary are California ($82,380), District of Columbia ($80,600), Hawaii ($75,020), New Jersey ($74,850), and Rhode Island ($74,080).
- Clinical dietitian. ...
- Health and wellness manager. ...
- Public health nurse. ...
- Food technologist. ...
- Regulatory specialist. ...
- Biologist. National average salary: $81,353 per year. ...
- Epidemiologist. National average salary: $83,035 per year. ...
- Naturopath. National average salary: $139,618 per year.
The cost of studying for a Master's in Nutrition and Dietetics in the USA ranges from USD 15,000 to USD 50,000 per year. The US offers both course-based and thesis-based master's degrees in nutrition.
What is the highest paying occupation? ›
| OCCUPATION | 2022 MEDIAN PAY | PERCENTAGE INCREASE OVER NATIONAL MEDIAN |
|---|---|---|
| Chief Executives | $189,520 | 309.20% |
| Orthodontists | $174,360 | 276.50% |
| Computer and Information Systems Managers | $164,070 | 254.30% |
| Architectural and Engineering Managers | $159,920 | 245.30% |
The average salary for a registered dietitian in California is $65,000 per year.
Are there a lot of career options in nutrition? ›Professionals with a bachelor's degree in nutrition enjoy multiple career options. They can find work in hospitals, long-term care facilities, community support organizations, and private practices. Students living in states requiring licensure or registration can meet these requirements with a bachelor's degree.
Is nutrition a BA or BS? ›Students who pursue nutritional science generally earn a BS degree. Along with general education classes, students complete various science-based coursework covering chemistry, biology, and nutrition.
Is nutrition a good major for med school? ›With application and diversity in clinical research, nutritional sciences is a great major and appropriate for students pursuing a career in health care.
Is nutrition class hard in college? ›Is a nutrition major hard? Nutrition major is not as hard of a major as most. Some of the science classes are hard, but many of the upper division nutrition classes are easer because the concepts are applicable to everyday life.
What is the difference between a nutrition and dietetics degree? ›The biggest difference between dietitians and nutritionists lies in the legal restrictions that each title carries. Only nutritionists that become registered with Commission on Dietetic Registration (CDR) may legally declare themselves as dietitians or more precisely, registered dietitians (RDs).
How long does it take to get a degree in nutrition science? ›Length of Time to Become a Nutritionist
You must have at least a bachelor's degree, which takes an average of four years to complete. If you desire a master's degree, to become registered by the CDR or certified by the BCNS, that usually takes about two more years to earn, bring total education time to six years.
Experts in nutritional care for life. Our Bachelor of Science in Nutrition focuses on intensive study in biological and physical sciences to understand the relationships between nutrients and human health.
Why do doctors know so little about nutrition? ›Poor nutrition is a cause or major contributor to at least 80% of illnesses including cardiovascular disease and diabetes. So why does food take a back seat to everything else? Here's the dirty little secret: most doctors don't discuss nutrition because they have no training in it.
What is the hardest major to get into med school with? ›
Specialized health sciences majors have the lowest acceptance rate while physical science majors have the highest acceptance rate. Biological science majors are the most popular in terms of both applicants and matriculants, however, the acceptance rate of these individuals falls somewhere in the middle of the majors.
Does nutrition require math? ›Coursework For Nutrition Degrees
Students also have to take a mathematics component, usually calculus, and social science courses or other health-related sciences including food service management and food and science technology.
There are so many variables to take into account that even when a study does find a statistically significant result, it is difficult to determine if it actually came from the food under investigation. Of course, humans are just as diverse as the foods they consume.
Is it worth it to major in nutrition? ›One of the biggest reasons why a master's in nutritional sciences is worth it is its earning potential. The average salary of master's in nutritional sciences degree holders is $65,620, which is above the national average. Graduates have the potential to earn more if they go into private practice.