330038 UE Practices in Lifestyle and Nutrition Associated Diseases and Dietetics (2019S)
Basics of special dietetics (5ECTS/4SWS)
Continuous assessment of course work
Labels
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.
Die Kurseinteilung erfolgt nach der Platzzuteilung über die Plattform Moodle.
Die Anmeldung zu den Gruppen in Moodle ist von 27.02.2019, 08.00 Uhr bis28.02.2019 12.00 Uhr möglich.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
Es besteht Anwesenheitspflicht an allen Übungseinheiten inkl. Vorbesprechung.
Die Kurseinteilung erfolgt nach der Platzzuteilung über die Plattform Moodle.
Die Anmeldung zu den Gruppen in Moodle ist von 27.02.2019, 08.00 Uhr bis28.02.2019 12.00 Uhr möglich.
Eine ABMELDUNG ist Im Falle einer VERHINDERUNG an der Teilnahme innerhalb der Abmeldefrist ERFORDERLICH.
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 11.02.2019 08:00 to Mo 25.02.2019 17:00
- Deregistration possible until Mo 25.02.2019 17:00
Details
max. 75 participants
Language: German
Lecturers
Classes
Information
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, handout, prensentation): 50%
- active participation and disussions: 14%
- homework 1-d- record: 5%
- home work (24h-recall): 15%
- learning paths: 5% for learning path no. 1; 3% (each) learning paths 2 and 3
- paper work (presentation of a scientific paper): 5%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 disussions: 14%
- homework 1-d- record: 5%
- home work (24h-recall): 15%
- learning paths: 5% for learning path no. 1; 3% (each) learning paths 2 and 3
- paper work (presentation of a scientific paper): 5%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 accessable on moodle.- group work (7-d-record, handout, prensentation): 50%
- active participation and disussions: 14%
- homework 1-d- record: 5%
- home work (24h-recall): 15%
- learning paths: 5% for learning path no. 1; 3% (each) learning paths 2 and 3
- paper work (presentation of a scientific paper): 5%
- active participation and disussions: 14%
- homework 1-d- record: 5%
- home work (24h-recall): 15%
- learning paths: 5% for learning path no. 1; 3% (each) learning paths 2 and 3
- paper work (presentation of a scientific paper): 5%
Reading list
see e-learning plattform Moodle
Association in the course directory
Last modified: Mo 25.02.2019 09:49
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.