Course Contents

The curriculum has a modular structure and takes current and future healthcare needs into account. In addition to imparting technical, methodological, socio-communicative and scientific skills, great value is placed on “future work skills”:

• critical thinking
• social intelligence
• cross-cultural competencies
• new media literacy

The practical training comprises a quarter of the total workload and is divided between the semesters – the higher the semester, the higher the proportion of the practical training.”

Dietetics involves more than weight management!

Building on medical basics, with the contents of the modules Nutrition and Assessement, Food Quality and Nutrition Ecology as well as Health Promotion and Prevention, our students deal with various application of applied nutritional therapy. These range from allergology, gastroenterology, diabetes mellitus, endocrinology, paediatrics, oncology, geriatrics, neurology and nephrology to enteral and parenteral nutrition. Dietetics consistently implements a process model consisting of nutritional assessment, dietological findings, intervention, monitoring and evaluation.

Consultation and Communication

Dietetic consultation focuses on motivation and guidance with regard to healthy and pleasurable eating and drinking. This requires the acquisition of knowledge, skills and competencies drawing on modern consultation concepts and digital media usage. Trainings with professional actors support the acquisition of counselling skills.

Internship Nutrition Management

The final 12-week internship in the sixth semester enables students to set individual priorities in their studies. Not only can you gain valuable work experience during this time, you can also make contacts and build networks. Internships abroad can be funded under the Erasmus Programme.

Innovative Teaching

• Modern teaching and learning methods, such as the inverted classroom model and game-based learning, help students to successfully acquire the content.
• MOOCs (Massive Open Online Course) complement attendance times and promote international networking in the field of dietetics through cooperation with partner universities.

Subject-specific skills and related techniques

Students learn to assume personal responsibility for dietetic processes, and in relation to nutritional and catering management. They combine dietetics expertise and skills with knowledge of medicine and nutritional physiology, as well as insights from related disciplines.

Work steps of nutritional therapy in the dietetic process

• Nutritional assessment (nutritional history and assessment of nutritional status)
• Dietetic diagnosis and evaluation
• Planning and implementation of interventions (counselling, training, etc.)
• Evaluation and reflection

Interpersonal communication skills and personal talents

The course promotes the development of various skills, including communication, critical abilities, conflict management, empathy, role distance, frustration tolerance and the ability to set priorities. There is also an emphasis on self-determination, the ability to critically evaluate their own work, organisational abilities, teamwork skills, as well as developing an understanding of professional responsibilities. Programme graduates will be in a position to utilise all of these skills.

Academic skills

The programme is designed to enable students to understand research processes and formulate research questions related to dietetics. After applying selected academic techniques, the data obtained are analysed and processed using scientific methods.