Nutrition and Disease I - Dietetics
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 18.07.2025.
- Module identifier
44B0740
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only summer term
- Duration
1 semester
- Brief description
This module focuses on the dietetics of diseases in the context of nutritional sciences that are a public health challenge. The list of diseases is by no means exhaustive, but rather a comprehensive overview of the major challenges. The focus of the module is dietetics in these diseases along with related concepts.
- Teaching and learning outcomes
- Case definition and processing of a case using "Nutritional Care Process"
- An over on diets
- Making dietary plans with nutritional value calculations in the disease spectrum of obesity, hypertension, diabetes mellitus, cancer, eating disorders and dementia with practice
- Influence of methods of prepration on food quality and sensory perception.
- 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 main exam is primarily in the form of written-work/ dissertation.
- Exam duration and scope
If an exam, then a 2-hour exam.
- Recommended prior knowledge
Good knowledge and understanding of nutrition over the life course including dietetics, food safety of animal and plant products and biostatistics
- Knowledge Broadening
The students know the basic principles of constructing a dietary plan
- Knowledge deepening
The students can carry out the nutritional value calculations confidently.
- Knowledge Understanding
The students understand the basic principles of constructing a dietary plan
- Application and Transfer
Students can apply the basic principles of creating a diet plan on a person-centered level.
- 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 work on the theory and practice of the module independently.
- 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 und Software
- 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.