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330038 UE Practices in Lifestyle and Nutrition Associated Diseases and Dietetics (2024W)
Basics of special dietetics (5ECTS/4SWS)
Continuous assessment of course work
Labels
MIXED
Summary
Registration/Deregistration
Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
- Registration is open from Mo 09.09.2024 08:00 to We 25.09.2024 18:00
- Deregistration possible until We 25.09.2024 18:00
Registration information is available for each group.
Groups
Group 1
Diese Übungen bauen auf Kenntnissen der Vorlesungen Lebensstil-/ernährungsassoziierte Erkrankungen/Diätetik und Medizinische und biochemische Grundlagen - Modul 5 (Voraussetzungen für die Teilnahme), sowie Ernährungslehre: Energiestoffwechsel, Makronährstoffe; Ernährungslehre: Mikronährstoffe und sekundäre Pflanzeninhaltsstoffe auf und sollten (curriculumskonform) erst nach erfolgreicher Absolvierung dieser Vorlesungen absolviert werden.
Es besteht Anwesenheitspflicht an allen Übungseinheiten inkl. Vorbesprechung.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
Es besteht Anwesenheitspflicht an allen Übungseinheiten inkl. Vorbesprechung.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
max. 20 participants
Language: German
LMS: Moodle
Lecturers
- Petra Rust
- Sarah Falkner
- Petra Klein
- Viktoria Scherrer
- Angela Trauchburg
- Judith Böck (Student Tutor)
- Katharina Rohrer (Student Tutor)
- Gabriela Zingerle (Student Tutor)
Classes (iCal) - next class is marked with N
- Tuesday 01.10. 16:45 - 20:00 Hörsaal 3 2A211 2.OG UZA II Geo-Zentrum
- Tuesday 08.10. 09:00 - 12:15 EDV-Raum 4 2C502 5.OG UZA II
- Friday 11.10. 17:00 - 19:00 Digital
- Tuesday 15.10. 09:00 - 12:15 EDV-Raum 4 2C502 5.OG UZA II
- Tuesday 22.10. 09:00 - 11:00 Digital
- Monday 11.11. 18:00 - 20:00 Digital
- Monday 18.11. 08:00 - 11:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Tuesday 19.11. 09:00 - 12:15 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Tuesday 19.11. 13:15 - 17:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Wednesday 27.11. 17:00 - 19:00 Digital
- Tuesday 10.12. 17:00 - 19:00 Digital
- Friday 10.01. 15:00 - 19:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Friday 17.01. 15:00 - 19:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Friday 24.01. 15:00 - 19:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
Aims, contents and method of the course
Assessment and permitted materials
active participation and discussion, oral presentation, completion of learning paths , practical work on dietetc topics and plans; discussion of scientific publications
Minimum requirements and assessment criteria
- group work (7-d-record, presentation): 45%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%grades:
91,0 <= P <= 100 very good (1)
81 <= P < 91 Good (2)
71 <= P < 81 satisfactory (3)
60,0 <= P < 71 still satisfactory(4)
0 <= P < 60 unsatisfactory (5)
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%grades:
91,0 <= P <= 100 very good (1)
81 <= P < 91 Good (2)
71 <= P < 81 satisfactory (3)
60,0 <= P < 71 still satisfactory(4)
0 <= P < 60 unsatisfactory (5)
Examination topics
Slides and supporting documents are accessible on moodle.- group work (7-d-record, presentation): 45%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%
Group 2
Diese Übungen bauen auf Kenntnissen der Vorlesungen Lebensstil-/ernährungsassoziierte Erkrankungen/Diätetik und Medizinische und biochemische Grundlagen - Modul 5 (Voraussetzungen für die Teilnahme), sowie Ernährungslehre: Energiestoffwechsel, Makronährstoffe; Ernährungslehre: Mikronährstoffe und sekundäre Pflanzeninhaltsstoffe auf und sollten (curriculumskonform) erst nach erfolgreicher Absolvierung dieser Vorlesungen absolviert werden.
Es besteht Anwesenheitspflicht an allen Übungseinheiten inkl. Vorbesprechung.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
Es besteht Anwesenheitspflicht an allen Übungseinheiten inkl. Vorbesprechung.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
max. 20 participants
Language: German
LMS: Moodle
Lecturers
- Petra Rust
- Sarah Falkner
- Petra Klein
- Viktoria Scherrer
- Angela Trauchburg
- Judith Böck (Student Tutor)
- Katharina Rohrer (Student Tutor)
- Gabriela Zingerle (Student Tutor)
Classes (iCal) - next class is marked with N
- Tuesday 01.10. 16:45 - 20:00 Hörsaal 3 2A211 2.OG UZA II Geo-Zentrum
- Wednesday 09.10. 09:00 - 12:15 EDV-Raum 4 2C502 5.OG UZA II
- Friday 11.10. 17:00 - 19:00 Digital
- Wednesday 16.10. 09:00 - 12:15 EDV-Raum 4 2C502 5.OG UZA II
- Tuesday 22.10. 09:00 - 11:00 Digital
- Monday 11.11. 18:00 - 20:00 Digital
- Monday 18.11. 08:00 - 11:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Tuesday 19.11. 09:00 - 12:15 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Tuesday 19.11. 13:15 - 17:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Wednesday 27.11. 17:00 - 19:00 Digital
- Tuesday 10.12. 17:00 - 19:00 Digital
- Saturday 11.01. 09:45 - 13:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Saturday 18.01. 09:45 - 13:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Saturday 25.01. 09:45 - 13:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
Aims, contents and method of the course
Aims:
Students can put expert knowledge and nutritional recommendations into praxis.Content:
From assessment and planning to implementation and evaluation of nutritional measures
- Introduction in different nutrient databases, nutritional assessment methods
- Become familiar with nutritional software
- Practical work on special nutritional requirements (e.g. obesity, diabetes mellitus, hyperlipidaemias, chronic inflammatory bowel disease, food intolerances)
- Nutritional assessment of dietsMethods:
Learning of methods of dietary assessment, practical implementation of nutritional recommendations, critical analysis and discussion of literature, presentation and discussion on current dietetic topics.
Students can put expert knowledge and nutritional recommendations into praxis.Content:
From assessment and planning to implementation and evaluation of nutritional measures
- Introduction in different nutrient databases, nutritional assessment methods
- Become familiar with nutritional software
- Practical work on special nutritional requirements (e.g. obesity, diabetes mellitus, hyperlipidaemias, chronic inflammatory bowel disease, food intolerances)
- Nutritional assessment of dietsMethods:
Learning of methods of dietary assessment, practical implementation of nutritional recommendations, critical analysis and discussion of literature, presentation and discussion on current dietetic topics.
Assessment and permitted materials
active participation and discussion, oral presentation, completion of learning paths , practical work on dietetc topics and plans; discussion of scientific publications
Minimum requirements and assessment criteria
- group work (7-d-record, presentation): 45%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%Grades
91,0 <= P <= 100 Sehr Gut (1)
81 <= P < 91 Gut (2)
71 <= P < 81 Befriedigend (3)
60,0 <= P < 71 Genügend (4)
0 <= P < 60 Nicht Genügend (5)
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%Grades
91,0 <= P <= 100 Sehr Gut (1)
81 <= P < 91 Gut (2)
71 <= P < 81 Befriedigend (3)
60,0 <= P < 71 Genügend (4)
0 <= P < 60 Nicht Genügend (5)
Examination topics
Slides and supporting documents are accessible on moodle.- group work (7-d-record, presentation): 45%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%
Group 3
Diese Übungen bauen auf Kenntnissen der Vorlesungen Lebensstil-/ernährungsassoziierte Erkrankungen/Diätetik und Medizinische und biochemische Grundlagen - Modul 5 (Voraussetzungen für die Teilnahme), sowie Ernährungslehre: Energiestoffwechsel, Makronährstoffe; Ernährungslehre: Mikronährstoffe und sekundäre Pflanzeninhaltsstoffe auf und sollten (curriculumskonform) erst nach erfolgreicher Absolvierung dieser Vorlesungen absolviert werden.
Es besteht Anwesenheitspflicht an allen Übungseinheiten inkl. Vorbesprechung.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
Es besteht Anwesenheitspflicht an allen Übungseinheiten inkl. Vorbesprechung.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
max. 20 participants
Language: German
LMS: Moodle
Lecturers
- Petra Rust
- Sarah Falkner
- Petra Klein
- Viktoria Scherrer
- Angela Trauchburg
- Judith Böck (Student Tutor)
- Katharina Rohrer (Student Tutor)
- Gabriela Zingerle (Student Tutor)
Classes (iCal) - next class is marked with N
- Tuesday 01.10. 16:45 - 20:00 Hörsaal 3 2A211 2.OG UZA II Geo-Zentrum
- Tuesday 08.10. 13:15 - 16:30 Seminarraum 2E560 Ernährungswissenschaften UZA II
- Friday 11.10. 17:00 - 19:00 Digital
- Tuesday 15.10. 13:15 - 16:30 Seminarraum 2E560 Ernährungswissenschaften UZA II
- Tuesday 22.10. 09:00 - 11:00 Digital
- Monday 11.11. 18:00 - 20:00 Digital
- Monday 18.11. 08:00 - 11:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Tuesday 19.11. 09:00 - 12:15 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Tuesday 19.11. 13:15 - 17:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Wednesday 27.11. 17:00 - 19:00 Digital
- Tuesday 10.12. 17:00 - 19:00 Digital
- Saturday 11.01. 15:00 - 19:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Saturday 18.01. 15:00 - 19:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Saturday 25.01. 15:00 - 19:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
Aims, contents and method of the course
Aims:
Students can put expert knowledge and nutritional recommendations into praxis.Content:
From assessment and planning to implementation and evaluation of nutritional measures
- Introduction in different nutrient databases, nutritional assessment methods
- Become familiar with nutritional software
- Practical work on special nutritional requirements (e.g. obesity, diabetes mellitus, hyperlipidaemias, chronic inflammatory bowel disease, food intolerances)
- Nutritional assessment of dietsMethods:
Learning of methods of dietary assessment, practical implementation of nutritional recommendations, critical analysis and discussion of literature, presentation and discussion on current dietetic topics.
Students can put expert knowledge and nutritional recommendations into praxis.Content:
From assessment and planning to implementation and evaluation of nutritional measures
- Introduction in different nutrient databases, nutritional assessment methods
- Become familiar with nutritional software
- Practical work on special nutritional requirements (e.g. obesity, diabetes mellitus, hyperlipidaemias, chronic inflammatory bowel disease, food intolerances)
- Nutritional assessment of dietsMethods:
Learning of methods of dietary assessment, practical implementation of nutritional recommendations, critical analysis and discussion of literature, presentation and discussion on current dietetic topics.
Assessment and permitted materials
active participation and discussion, oral presentation, completion of learning paths, practical work on dietetc topics and plans; discussion of scientific publications
Minimum requirements and assessment criteria
- group work (7-d-record, presentation): 45%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%grades:
91,0 <= P <= 100 very good (1)
81 <= P < 91 Good (2)
71 <= P < 81 satisfactory (3)
60,0 <= P < 71 still satisfactory(4)
0 <= P < 60 unsatisfactory (5)
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%grades:
91,0 <= P <= 100 very good (1)
81 <= P < 91 Good (2)
71 <= P < 81 satisfactory (3)
60,0 <= P < 71 still satisfactory(4)
0 <= P < 60 unsatisfactory (5)
Examination topics
Slides and supporting documents are accessible on moodle.- group work (7-d-record, presentation): 45%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%
Group 4
Diese Übungen bauen auf Kenntnissen der Vorlesungen Lebensstil-/ernährungsassoziierte Erkrankungen/Diätetik und Medizinische und biochemische Grundlagen - Modul 5 (Voraussetzungen für die Teilnahme), sowie Ernährungslehre: Energiestoffwechsel, Makronährstoffe; Ernährungslehre: Mikronährstoffe und sekundäre Pflanzeninhaltsstoffe auf und sollten (curriculumskonform) erst nach erfolgreicher Absolvierung dieser Vorlesungen absolviert werden.
Es besteht Anwesenheitspflicht an allen Übungseinheiten inkl. Vorbesprechung.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
Es besteht Anwesenheitspflicht an allen Übungseinheiten inkl. Vorbesprechung.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
max. 20 participants
Language: German
LMS: Moodle
Lecturers
- Petra Rust
- Sarah Falkner
- Petra Klein
- Viktoria Scherrer
- Angela Trauchburg
- Judith Böck (Student Tutor)
- Katharina Rohrer (Student Tutor)
- Gabriela Zingerle (Student Tutor)
Classes (iCal) - next class is marked with N
- Tuesday 01.10. 16:45 - 20:00 Hörsaal 3 2A211 2.OG UZA II Geo-Zentrum
- Wednesday 09.10. 13:15 - 16:30 EDV-Raum 4 2C502 5.OG UZA II
- Friday 11.10. 17:00 - 19:00 Digital
- Wednesday 16.10. 13:15 - 16:30 EDV-Raum 4 2C502 5.OG UZA II
- Tuesday 22.10. 09:00 - 11:00 Digital
- Monday 11.11. 18:00 - 20:00 Digital
- Monday 18.11. 08:00 - 11:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Tuesday 19.11. 09:00 - 12:15 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Tuesday 19.11. 13:15 - 17:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Wednesday 27.11. 17:00 - 19:00 Digital
- Tuesday 10.12. 17:00 - 19:00 Digital
- Friday 10.01. 09:45 - 13:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Friday 17.01. 09:45 - 13:45 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Friday 24.01. 09:45 - 13:45 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
Aims, contents and method of the course
Aims:
Students can put expert knowledge and nutritional recommendations into praxis.Content:
From assessment and planning to implementation and evaluation of nutritional measures
- Introduction in different nutrient databases, nutritional assessment methods
- Become familiar with nutritional software
- Practical work on special nutritional requirements (e.g. obesity, diabetes mellitus, hyperlipidaemias, chronic inflammatory bowel disease, food intolerances)
- Nutritional assessment of dietsMethods:
Learning of methods of dietary assessment, practical implementation of nutritional recommendations, critical analysis and discussion of literature, presentation and discussion on current dietetic topics.
Students can put expert knowledge and nutritional recommendations into praxis.Content:
From assessment and planning to implementation and evaluation of nutritional measures
- Introduction in different nutrient databases, nutritional assessment methods
- Become familiar with nutritional software
- Practical work on special nutritional requirements (e.g. obesity, diabetes mellitus, hyperlipidaemias, chronic inflammatory bowel disease, food intolerances)
- Nutritional assessment of dietsMethods:
Learning of methods of dietary assessment, practical implementation of nutritional recommendations, critical analysis and discussion of literature, presentation and discussion on current dietetic topics.
Assessment and permitted materials
active participation and discussion, oral presentation, completion of learning paths , practical work on dietetc topics and plans; discussion of scientific publications
Minimum requirements and assessment criteria
- group work (7-d-record, presentation): 45%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%grades:
91,0 <= P <= 100 very good (1)
81 <= P < 91 Good (2)
71 <= P < 81 satisfactory (3)
60,0 <= P < 71 still satisfactory(4)
0 <= P < 60 unsatisfactory (5)
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%grades:
91,0 <= P <= 100 very good (1)
81 <= P < 91 Good (2)
71 <= P < 81 satisfactory (3)
60,0 <= P < 71 still satisfactory(4)
0 <= P < 60 unsatisfactory (5)
Examination topics
Slides and supporting documents are accessible on moodle.- group work (7-d-record, presentation): 45%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%
- active participation and discussions: 15%
- homework 1-d- record: 5%
- homework (1-d-weighing protocol): 10%
- learning paths: 20%
Information
Reading list
See the e-learning platform Moodle
Association in the course directory
Last modified: We 02.10.2024 11:07
Students can put expert knowledge and nutritional recommendations into praxis.Content:
From assessment and planning to implementation and evaluation of nutritional measures
- Introduction in different nutrient databases, nutritional assessment methods
- Become familiar with nutritional software
- Practical work on special nutritional requirements (e.g. obesity, diabetes mellitus, hyperlipidaemias, chronic inflammatory bowel disease, food intolerances)
- Nutritional assessment of dietsMethods:
Learning of methods of dietary assessment, practical implementation of nutritional recommendations, critical analysis and discussion of literature, presentation and discussion on current dietetic topics.