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330038 UE Practices in Lifestyle and Nutrition Associated Diseases and Dietetics (2025S)
Basics of special dietetics (5ECTS/4SWS)
Continuous assessment of course work
Labels
MIXED
Summary
Registration/Deregistration
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
Lecturers
- Petra Rust
- Sarah Falkner
- Petra Klein
- Viktoria Scherrer
- Angela Trauchburg
- Judith Böck (Student Tutor)
- Katharina Rohrer (Student Tutor)
Classes (iCal) - next class is marked with N
- N Friday 07.03. 15:00 - 18:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG (Kickoff Class)
- Tuesday 11.03. 08:00 - 12:15 EDV-Raum 4 2C502 5.OG UZA II
- Friday 14.03. 15:00 - 19:00 Digital
- Tuesday 18.03. 08:00 - 12:15 EDV-Raum 4 2C502 5.OG UZA II
- Tuesday 25.03. 09:00 - 11:00 Digital
- Monday 07.04. 11:30 - 14:45 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
- Monday 07.04. 18:00 - 21:00 Digital
- Tuesday 08.04. 07:55 - 11:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Tuesday 08.04. 11:45 - 14:45 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Tuesday 06.05. 17:00 - 19:00 Digital
- Tuesday 03.06. 17:00 - 19:00 Digital
- Friday 13.06. 08:00 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Friday 20.06. 08:00 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Friday 27.06. 08:00 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
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
Lecturers
- Petra Rust
- Sarah Falkner
- Petra Klein
- Viktoria Scherrer
- Angela Trauchburg
- Judith Böck (Student Tutor)
- Katharina Rohrer (Student Tutor)
Classes (iCal) - next class is marked with N
- N Friday 07.03. 15:00 - 18:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG (Kickoff Class)
- Tuesday 11.03. 13:15 - 16:30 EDV-Raum 4 2C502 5.OG UZA II
- Friday 14.03. 17:00 - 19:00 Digital
- Tuesday 18.03. 13:15 - 16:30 EDV-Raum 4 2C502 5.OG UZA II
- Tuesday 25.03. 09:00 - 11:00 Digital
- Monday 07.04. 11:30 - 14:45 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
- Monday 07.04. 18:00 - 21:00 Digital
- Tuesday 08.04. 07:55 - 11:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Tuesday 08.04. 11:45 - 14:45 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Tuesday 06.05. 17:00 - 19:00 Digital
- Tuesday 03.06. 17:00 - 19:00 Digital
- Friday 13.06. 13:15 - 17:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Friday 20.06. 13:15 - 17:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Friday 27.06. 13:15 - 17:30 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 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
Lecturers
- Petra Rust
- Sarah Falkner
- Petra Klein
- Viktoria Scherrer
- Angela Trauchburg
- Judith Böck (Student Tutor)
- Katharina Rohrer (Student Tutor)
Classes (iCal) - next class is marked with N
- N Friday 07.03. 15:00 - 18:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG (Kickoff Class)
- Wednesday 12.03. 09:00 - 12:15 EDV-Raum 4 2C502 5.OG UZA II
- Friday 14.03. 17:00 - 19:00 Digital
- Wednesday 19.03. 09:00 - 12:15 EDV-Raum 4 2C502 5.OG UZA II
- Tuesday 25.03. 09:00 - 11:00 Digital
- Monday 07.04. 11:30 - 14:45 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
- Monday 07.04. 18:00 - 21:00 Digital
- Tuesday 08.04. 07:55 - 11:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Tuesday 08.04. 11:45 - 14:45 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Tuesday 06.05. 17:00 - 19:00 Digital
- Tuesday 03.06. 17:00 - 19:00 Digital
- Saturday 14.06. 08:00 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Saturday 21.06. 08:00 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Saturday 28.06. 08:00 - 12:15 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%
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
Lecturers
- Petra Rust
- Sarah Falkner
- Petra Klein
- Viktoria Scherrer
- Angela Trauchburg
- Judith Böck (Student Tutor)
- Katharina Rohrer (Student Tutor)
Classes (iCal) - next class is marked with N
- N Friday 07.03. 15:00 - 18:15 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG (Kickoff Class)
- Wednesday 12.03. 13:15 - 16:30 EDV-Raum 4 2C502 5.OG UZA II
- Friday 14.03. 17:00 - 19:00 Digital
- Wednesday 19.03. 13:15 - 16:30 EDV-Raum 4 2C502 5.OG UZA II
- Tuesday 25.03. 09:00 - 11:00 Digital
- Monday 07.04. 11:30 - 14:45 UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
- Monday 07.04. 18:00 - 21:00 Digital
- Tuesday 08.04. 07:55 - 11:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Tuesday 08.04. 11:45 - 14:45 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Tuesday 06.05. 17:00 - 19:00 Digital
- Tuesday 03.06. 17:00 - 19:00 Digital
- Saturday 14.06. 13:15 - 17:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Saturday 21.06. 13:15 - 17:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
- Saturday 28.06. 13:15 - 17:30 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%
Group 5
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
Lecturers
- Petra Rust
- Sarah Falkner
- Petra Klein
- Viktoria Scherrer
- Angela Trauchburg
- Judith Böck (Student Tutor)
- Katharina Rohrer (Student Tutor)
Classes
Currently no class schedule is known.
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
siehe e-learning Plattform Moodle
Association in the course directory
Last modified: Fr 24.01.2025 14:46
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.