Nutritional Management and Dietetics. Module Overview. Bachelor of Science

Transcription

1 FACULTY OF NATURAL SCIENCES Nutritional Management and Dietetics Bachelor of Science Overview Cover: istockphoto/skip ODonnell Academic counsellor: Prof. Dr. med. Stephan C. Bischoff +49 (0) Version: March 2014

2 Nutritional Management and Dietetics (Bachelor of Science) Content Order of Study... 2 Compulsory s: 1 st semester... 3 Compulsory s: 2 nd semester... 4 Compulsory s: 3 rd semester... 5 Compulsory s: 4 th semester... 6 Compulsory s: 5 th semester... 7 Compulsory s: 6 th semester... 8 Elective s: 4 th semester... 9 Elective s: 5 th semester Elective s: 6 th semester

3 Order of Study 6 credits 6 credits 6 credits 6 credits 6 credits 1 st sem. General and Inorganic Chemistry ( ) General and Molecular Biology I ( ) Introduction to Clinical Nutrition ( ) Food Science ( ) Introduction to Dietetics ( ) 1 st sem. 2 nd sem. Organic Chemistry ( ) General and Molecular Biology II ( ) Introduction to Nutritional Psychology ( ) Human Anatomy ( ) Basic Nutrition and Diet Therapy ( ) 2 nd sem. 3 rd sem. Physiology for Nutritional Scientists ( ) Microbiological-immunological Basics ( ) Biochemistry of Nutrition ( ) Dietetics and Dietetic Treatment of Diseases I ( ) Nutritional Epidemiology and Statistics ( ) 3 rd sem. 4 th sem. Food Microbiology and Hygiene ( ) Principles of Economics ( ) Dietetics and Dietetic Treatment of Diseases II ( ) Basics of Diet Counseling ( ) 4 th sem. 5 th sem. Pathophysiology/Clinical Nutrition ( ) Elective s I - III Specific Nutritional Psychology and Communication ( ) Biofunctionality and Safety of Food ( ) Nutritional Management, Catering and Kitchen Organisation ( ) 5 th sem. 6 th sem. Dietetics in Clinical Nutrition ( ) Applied Nutritional Therapy ( ) Bachelor's Thesis Nutritional Managment and Dietetics ( ) 6 th sem. The following overviews only list elective and semi-elective modules that originally belong to the study programme. As per the examination regulations, you may also choose courses of other Bachelor s programmes in the natural sciences. In addition, modules from other study programmes of the University of Hohenheim, another German university or a foreign university in the amount of 30 ECTS credits may be accredited. 2 12

4 Compulsory s: 1 st semester Food Science ( ) General and Inorganic General and Molecular Biology I ( ) Chemistry ( ) Responsible professor Prof. Dr. Anja Bosy-Westphal Prof. Dr. Henry Strasdeit Prof. Dr. Martin Blum Prof. Dr. Armin Huber Prof. Dr. Andreas Kuhn Prof. Dr. Manfred Küppers Introduction to Clinical Nutrition ( ) Prof. Dr. Stephan Bischoff Language German German German German German Credits Assessment Written exam 2-hour written exam Written exam covering the topics of the lecture. The written exam consists of four semi-exams in the subjects Botany, Zoology, Microbiology and Biosensory. The results of the exams will be added and the exam has to be passed as a whole. If the exam has been failed, only the semi-exams that have not been passed have to be repeated. Presentation Learning objectives Knowledge on food products: - Milk and dairy products - Cereal products - Meat and sausage products - Egg products - Fish and seafood - Legumes - Fat and oil - Fruit and vegetables - Sugars and sweeteners - Coffee, tea and cocoa - Herbs and spices - Beer, wine and spirits - Functional food - Dietary foods The students acquire a basic knowledge of the principles of general chemistry and the properties of inorganic substances. Content (excerpt!): atomic structure, MO theory, periodic properties, main group elements, transition metal chemistry, crystal lattices, acid-base concepts and equilibria, redox chemistry, safety aspects, nomenclature This lecture series serves as an introduction into structure and function of cells and tissues. Based on the text book "Biology" by Campbell and Reece students are taught the chemical basis of life, the role of water for the biosphere, unity and diversity of cells, principles of embryonic development, basics of photosynthesis and microbiology. Introduction to Dietetics ( ) Prof. Dr. Anja Bosy-Westphal Written exam (50%), lecture (50%) / - Information on course structure and program of the curriculum - Legal regulations for health professionals with special focus on dietitians - Legal basis of nutrition therapy in Germany - Development and major players in the field of nutritional science - Basics on food labeling - Nutrition examination surveys and nutrition intervention strategies - Food quality and safety aspects - Basic knowledge on food preparation 3 12

5 Compulsory s: 2 nd semester Basic Nutrition and Diet General and Molecular Biology Human Anatomy ( ) Introduction to Nutritional Organic Chemistry ( ) Therapy ( ) II ( ) Psychology ( ) Responsible professor Prof. Dr. Anja Bosy-Westphal Prof. Dr. Heinz Breer Prof. Dr. Donatus Nohr Prof. Dr. Nanette Ströbele Prof. Dr. Uwe Beifuß Prof. Dr. Anette Preiss Prof. Dr. Andreas Schaller Language German German German German German Credits Assessment Written exam Written exam covering the 2-hour written exam Written exam and presentation 2-hour written exam topics of the lecture. The written exam consists of three semi-exams in the subjects Genetics, Plant physiology and Physiology. The results of the exams will be added and the exam has to be passed as a whole. If the exam has been failed, only the semi-exams that have not been passed, have to be repeated. Learning objectives - History of human nutrition - Body composition and assessment of nutritional status - Nutrient requirements and recommended dietary intake - Role of macronutrients (protein, carbohydrates, fat) and alcohol in nutrition - Basic knowledge on vitamins, minerals and fluid homeostasis - Nutrition and during the life cycle (pediatric nutrition, pregnancy and lactation, elderly) - Nutrition in sports and exercise - Evaluation of vegetarian nutrition In this course, students will gain insight into fundamental principles of genetics and Mendelian inheritance, into the mechanisms underlying the functional processes of organs and organisms, into regulation including homeostatic processes and defense mechanisms. Furthermore, they will learn about principles of cell respiration, photosynthesis and the processing of external stimuli in plants. The lecture "Human Anatomy" presents basic anatomical nomenclature, basic cytology as well as the detailed macroscopical, microscopical and functional anatomy and basic physiology of the different tissues and organs of the human body with a main focus on the gastrointestinal tract and the nervous system. This course offers an overview of the relationship between psychology and nutrition. The students will learn the basic psychological models and theories underlying health and eating behavior. Concepts and theories and methods to measure abnormal eating behavior will be introduced. Biological, social, psychological and cultural processes underlying food choices and eating behavior will be introduced. A brief overview of the nutritional sociology will be given. / 4 12

6 Compulsory s: 3 rd semester Biochemistry of Nutrition ( ) Dietetics and Dietetic Treatment of Diseases I ( ) Microbiological-immunological Basics ( ) Nutritional Epidemiology and Statistics ( ) Physiology for Nutritional Scientists ( ) Responsible professor Prof. Dr. Lutz Graeve Prof. Dr. Anja Bosy-Westphal N. N. Prof. Dr. Nanette Ströbele Prof. Dr. Heinz Breer Language German German German German German Credits Assessment Written exam Written exam Written exam Written exam (50 %), exercise (50 %) Learning objectives / Guidelines for nutritional The students learn the basic counseling of patients with principles of microbiology and - Malnutrition (e.g. cachexia, immunology. They understand anorexia, sarcopenia, wasting) the function, physiology and - Over nutrition (obesity) genetics of microbes including - Cardiovascular disease pathogens. Also, they learn - Pulmonary disease practical skills concerning - Type 2 diabetes, immunologic methods of dyslipidemia, metabolic measuring and analyzing. syndrome, gout - Tumors and hematological disorders The module gives an overview of epidemiology and statistics. The students get to know the basics of epidemiology, empirical methods and working with data. This includes e.g. study designs, epidemiological parameters descriptive statistics and the basics of analytical statistics. The focus of the course is in methods to explore the status and behavior of human nutrition. The course also gives an overview of important studies concerning the epidemiology of nutrition. In addition to the theoretical introduction the course provides the possibility to get to now data processing and statistical software in practice. The aim of the module is not only to enable the students to understand, interpret and evaluate studies but also to get an idea of how to start and carry out their own study. Written exam covering the topics of the lecture Students will gain insight into the structural basics, functional processes of an organism, the specialization of distinct cell types and the possibilities of cell-to-cell communication. They will get to know about the principles of neuronal and endocrine signaling, the regulation of vital functions (e. g. blood pressure, breathing) and the mechanisms underlying detection and processing of environmental stimuli. 5 12

7 Compulsory s: 4 th semester Basics of Diet Counseling ( ) Principles of Economics ( ) Dietetics and Dietetic Treatment of Diseases II ( ) Food Microbiology and Hygiene ( ) Responsible professor Prof. Dr. Stephan Bischoff Prof. Dr. Harald Grethe Prof. Dr. Anja Bosy-Westphal Prof. Dr. Herbert Schmidt Language German German German/English German Credits Assessment 1-hour written exam covering the topics of the seminar 2-hour written exam Written exam (2/3 lecture, 1/3 seminar) Learning objectives / / Nutrition therapy and related pharmacologic therapy in - cardiovascular disease, rheumatologic disease, liver disease, kidney failure and chronic kidney disease, malnutrition, anorexia and bulimia nervosa, frailty, osteoporosis - including national and international guidelines and recommendations by specialist societies 2-hour written exam Topics of this course are the positive and negative influences and interactions of microorganisms, food and humans. The essentials of food hygiene and quality control for a professional expertise are taught. In the seminar the students give a lecture on a relevant food microbiological topic. 6 12

8 Compulsory s: 5 th semester Biofunctionality and Safety of Food ( ) Nutritional Management, Catering and Kitchen Organisation ( ) Pathophysiology/Clinical Nutrition ( ) Specific Nutritional Psychology and Communication ( ) Responsible professor Prof. Dr. Jan Frank Prof. Dr. Anja Bosy-Westphal Prof. Dr. Stephan Bischoff Prof. Dr. Nanette Ströbele Language German German German German Credits Assessment Learning objectives 2-hour written exam covering the topics of the lectures The course intends to give an overview about the background and principles of biofunctionality, pharmacology and toxicology with special emphasis on nutritional biofunctionality and toxicology. Main topics of the course are: the principles of pharmacology and toxicology are important for human health and the environment pharmacokinetics/toxicokinet ics of nutritional components and xenobiotics, with special respect to absorption, distribution, excretion and metabolism pharmacodynamics/toxicody namics of nutritional components and xenobiotics, including e.g. receptor-mediated effects nutritional toxicology: naturally occurring toxicants in food, harmful or toxic products from food processing procedures, accumulation of harmful residues in food from the environment and potential risk of food additives Written exam - Implementation of dietary regimen into clinical practice - Principals and tasks of nutritional catering and food distribution - Requirements and specifications of a canteen kitchen - Supply Chain Management - Foresighted work planning and organisation - Basic knowledge on personnel resource planning and personnel management - Aims and concepts of quality management and their practical application - Planning tasks and associated economic aspects originating from mass catering operations 1-hour written exam covering Project work the topics of the lecture / The aim of this module is to deepen the students' knowledge regarding abnormal eating behaviors including its diagnosed disorders and possible interdisciplinary therapeutic approaches. Possible solutions and strategies for successful implementation of nutrition guidelines and recommendations will be discussed. Basic principles of communication, including media, will be presented. Behavioral and psychological counseling and communication techniques will be introduced and practiced. 7 12

9 Compulsory s: 6 th semester Dietetics in Clinical Nutrition ( ) Applied Nutritional Therapy ( ) Responsible professor Prof. Dr. Anja Bosy-Westphal Prof. Dr. Nanette Ströbele Language German/English German Credits 6 6 Assessment Written exam Case Report Learning objectives - Importance of the interdisciplinary work of a clinical nutrition team - Documentation and evaluation of dietary treatment and nutritional counselling - Enteral and parenteral nutrition in home care and intensive care unit and principles of subsequent transition to a normal diet - Ethical aspects of enteral and parenteral nutrition - Pre- and postoperative nutrition - Nutrition in hereditary metabolic disease and allergology This module offers students to practice nutritional counselling under supervision using audiovisual analysis. 8 12

10 Elective s: 4 th semester Food Security and Natural Resources ( ) Modern Cooking Techniques I ( ) Molecular Nutritional Science ( ) Technical Communication ( ) Responsible professor Prof. Dr. Joachim Müller Prof. Dr. Anja Bosy-Westphal Prof. Dr. Lutz Graeve Prof. Dr. Andrea Knierim Language German German German German Credits Assessment Written exam (computer-aided) Protocol Written exam Written exam Learning objectives / Basics on food preparation Food safety and applied foodstuffs hygiene Careful food processing to maintain nutritional value and best possible standard of freshness Maintenance of food quality by preservation and storage Work planning and scheduling of food processing Basics and economic efficiency of public catering Ways to enhance and decrease energy content of a meal Food preparation for patients with difficulties with chewing and swallowing / / 9 12

11 Elective s: 5 th semester Applied Statistics ( ) GBWL 1: Principles of Business Administration ( ) Introduction to Agricultural Policy and the Functioning of Food Markets ( ) Marketing in the Food Sector ( ) Plant Secondary Metabolites (Biosynthesis, Occurrence, Function and Analysis) ( ) Responsible professor Prof. Dr. Uwe Jensen Prof. Dr. Karsten Hadwich Prof. Dr. Tilman Becker Prof. Dr. Tilman Becker Prof. Dr. Otmar Spring Language German German German German German Credits Assessment 2-hour written exam 2-hour written exam covering the topics of the lectures Learning objectives 1. Probability Theory: Probability, random variable, distribution, independence, expectation, variance, correlation, central limit theorem 2. Inferential Statistics: Confidence intervals, hypothesis testing in models with normal distribution, nonparametric models, analysis of variance (ANOVA), linear regression 3. Statistics with SAS: Introduction to the software package, descriptive statistics, graphical representation of data sets, classical parametric and nonparametric hypothesis testing, linear models, analysis of real data sets with interpretation of results Written exam Written exam (60 %), seminar paper (40 %) / / / / Presentation (50 %), scientific experimental protocol covering the topics of the exercises 10 12

12 Elective s: 5 th semester Portfolio Nutritional Science/Nutritional Management and Dietetics ( ) Responsible professor Prof. Dr. Lutz Graeve Language German/English Credits 6 Assessment / Learning objectives The module is intended to support creativity, initiative and self dependent scientific work. Students may choose from among different scientific and skills shaping activities to complete 6 ECTS and finish this module

13 Elective s: 6 th semester Food Security and Natural Resources ( ) Modern Cooking Techniques II (Applied Dietetics) ( ) Molecular Nutritional Science ( ) Portfolio Nutritional Science/Nutritional Management and Dietetics ( ) Technical Communication ( ) Responsible professor Prof. Dr. Joachim Müller Prof. Dr. Anja Bosy-Westphal Prof. Dr. Lutz Graeve Prof. Dr. Lutz Graeve Prof. Dr. Andrea Knierim Language German German German German/English German Credits Assessment Written exam (computer-aided) Seminar paper Written exam / Written exam Learning objectives / Calculate nutrient values for individual patients on the basis of the recipes and meals Cooking with dietary foods Meal preparation for certain diseases (e.g. renal or liver insufficiency, gluten-free) / The module is intended to support creativity, initiative and self dependent scientific work. Students may choose from among different scientific and skills shaping activities to complete 6 ECTS and finish this module. / 12 12