Nutrition in Life-Course - Dietetics
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 18.07.2025.
- Module identifier
44B0737
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only winter term
- Duration
1 semester
- Brief description
"Nutrition in LIfe-Course - Dietetics" along with "Nutrition in LIfe-Course" is required for the acquisition of knowledge and competencies of the principles and teachings of the nutritional sciences as well as their practice.
- Teaching and learning outcomes
- Basics of healthy nutrition and prevention with diets, whole foods and light whole foods.
- Introduction to nutritional tables and methods of nutritional value estimation.
- Nutrition for specific population groups, especially infants, toddlers, pregnant women and elderly.
- Nutritional value calculation using example.
- Application of special nutrients, diets, health apps and processed foods
- In-depth exercise in a dietary teaching kitchen
- Overall workload
The total workload for the module is 150 hours (see also "ECTS credit points and grading").
- Teaching and learning methods
Lecturer based learning Workload hours Type of teaching Media implementation Concretization 30 Seminar - 30 Practice - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 30 Preparation/follow-up for course work - 10 Peer-Feedback - 50 Exam preparation -
- Graded examination
- Homework / Assignment or
- Oral presentation, with written elaboration or
- Written examination
- Remark on the assessment methods
The primary method of exam is a written assignment/ thesis.
- Recommended prior knowledge
Good knowledge and understanding of human nutrition and basic principles of communication.
- Knowledge Broadening
The students know the basic principles of human nutrition dietetics.
- Knowledge deepening
The students can carry out the calculations according to the basic principles of dietetics for human nutrition.
- Knowledge Understanding
The students understand the basic principles of human nutrition dietetics.
- Application and Transfer
The students can apply the basic principles of dietetics for human nutrition on a population-based approach and specifically a person-centered approach in the basic assessment of a person's health condition.
- Academic Innovation
This module follows the approach of getting theory and practice in a holistic sense of nutritional sciences.
- Communication and Cooperation
The students can successfully work on the theory and practice of the module in groups.
- Academic Self-Conception / Professionalism
The students can successfully identify the career choice of nutritional sciences.
- Literature
- Höfler E. und Sprengart P. Praktische Diätetik: Grundlagen, Ziele und Umsetzung der Ernährungstherapie. 1. Auflage. Wissenschaftliche Verlagsgesellschaft Stuttgart. ISBN 978-3804729438, 2012.
- Kasper H. und Burghardt W. Ernährungsmedizin und Diätetik. 13. Eds. Urban & Fischer Verlag/Elsevier GmbH. ISBN: 978-3437230066, 2020.
- Links zur primären Literatur, Software sowie medizinische Leitlinien
- Applicability in study programs
- Home Economics and Nutritional Sciences
- Home Economics and Nutrition Sciences B.Sc. (01.09.2025)
- Person responsible for the module
- Berkemeyer, Shoma Barbara
- Teachers
- Berkemeyer, Shoma Barbara
- Further lecturer(s)
Lehrbeauftragte N.N.