The study programme takes six semesters and is structured in a modular way. During the programme students acquire subject-related skills as well as scientific competence and skills in social communication. Particular emphasis is placed on encouraging the students’ individual talents. Practical training comprises 25 percent of the overall workload and its intensity increases throughout the six semesters of the course.
Skills in the subject and in relevant techniques
Students learn personal responsibility in dietetic processes and in nutritional and catering management. They combine knowledge and skills of dietetics with knowledge of medicine and nutrition physiology as well as with information from other relevant disciplines.
Working steps of nutritional therapy in the dietetic process
- initial interview on nutritional practices / nutritional anamnesis
- investigation of nutritional status
- dietetic diagnosis and assessment
- advice and training up to
- quality management
- documentation and reflection
Skills in social communications and individual talents
A variety of skills are promoted throughout the course, including communication skills, ability to criticize, conflict skills, empathy, role distance (ability to distance oneself), tolerance of frustration, ability to set priorities and be self determined, ability to criticize one’s own work, design and teamwork skills, ability to contribute and an understanding of the need for the profession. All these abilities characterize graduates of the dietetics programme.
The training aims at enabling students to understand research processes and to formulate relevant research questions related to this professional field. Selected scientific methods are applied, the resulting data is analysed and scientifically processed.