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FACULTY OF NATURAL SCIENCES
Nutritional Management and Dietetics
Bachelor of Science
Module Overview
Cover: © iStockphoto/Skip ODonnell
Academic counsellor: Prof. Dr. med. Stephan C. Bischoff | +49 (0)711 459-24101 | beratung-emd@uni-hohenheim.de Version: March 2014
Nutritional Management and Dietetics (Bachelor of Science)
Content
Order of Study .................................................................................................................................................................................................................................................................. 2
Compulsory Modules: 1st semester ................................................................................................................................................................................................................................. 3
Compulsory Modules: 2nd semester ................................................................................................................................................................................................................................. 4
rd
Compulsory Modules: 3 semester ................................................................................................................................................................................................................................. 5
th
Compulsory Modules: 4 semester ................................................................................................................................................................................................................................. 6
th
Compulsory Modules: 5 semester ................................................................................................................................................................................................................................. 7
th
Compulsory Modules: 6 semester ................................................................................................................................................................................................................................. 8
th
Elective Modules: 4 semester ........................................................................................................................................................................................................................................ 9
th
Elective Modules: 5 semester ...................................................................................................................................................................................................................................... 10
th
Elective Modules: 6 semester ...................................................................................................................................................................................................................................... 12
1 | 12
Order of Study
6 credits 6 credits 6 credits 6 credits 6 credits
. 1st
mGeneral and Inorganic Chemistry General and Molecular Biology I Introduction to Clinical Nutrition (1801-040) Food Science (1804-070) Introduction to Dietetics (1804-010) se
se
st(1301-010) (2000-010) m
1 .
. 2nd
m
seOrganic Chemistry (1302-010) General and Molecular Biology II Introduction to Nutritional Psychology Human Anatomy (1404-010) Basic Nutrition and Diet Therapy se
nd (2000-020) (1805-010) (1804-080) m
2 .
. 3rd
m
sePhysiology for Nutritional Scientists Microbiological-immunological Basics Biochemistry of Nutrition (1402-070) Dietetics and Dietetic Treatment of Nutritional Epidemiology and Statistics se
rd(2301-070) (1802-010) Diseases I (1804-020) (1805-020) m
3 .
. 4th
mFood Microbiology and Hygiene Principles of Economics (4201-020) Dietetics and Dietetic Treatment of Basics of Diet Counseling (1801-020) se
th se(1501-210) Diseases II (1804-030) m
4 .
. Nutritional Management, Catering and 5th
mPathophysiology/Clinical Nutrition Elective Modules I - III Specific Nutritional Psychology and Biofunctionality and Safety of Food Kitchen Organisation (1804-050) se
th se(1801-030) Communication (1805-040) (1403-010) m
5 .
. 6th
mDietetics in Clinical Nutrition (1804-040) Applied Nutritional Therapy (1805-050) Bachelor's Thesis Nutritional Managment and Dietetics (2901-040) se
th se m
6 .
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
st
Compulsory Modules: 1 semester
Module Food Science (1804-070) General and Inorganic General and Molecular Biology Introduction to Clinical Introduction to Dietetics
Chemistry (1301-010) I (2000-010) Nutrition (1801-040) (1804-010)
Responsible professor Prof. Dr. Anja Bosy-Westphal Prof. Dr. Henry Strasdeit Prof. Dr. Martin Blum Prof. Dr. Stephan Bischoff Prof. Dr. Anja Bosy-Westphal
Prof. Dr. Armin Huber
Prof. Dr. Andreas Kuhn
Prof. Dr. Manfred Küppers
Language German German German German German
Credits 6 6 6 6 6
Assessment Written exam 2-hour written exam Written exam covering the Presentation Written exam (50%), lecture
topics of the lecture. The (50%)
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.
Learning objectives Knowledge on food products: The students acquire a basic This lecture series serves as / - Information on course
- Milk and dairy products knowledge of the principles of an introduction into structure structure and program of the
- Cereal products general chemistry and the and function of cells and curriculum
- Meat and sausage products properties of inorganic tissues. Based on the text - Legal regulations for health
- Egg products substances. book "Biology" by Campbell professionals with special
- Fish and seafood and Reece students are taught focus on dietitians
- Legumes Content (excerpt!): atomic the chemical basis of life, the - Legal basis of nutrition
- Fat and oil structure, MO theory, periodic role of water for the biosphere, therapy in Germany
- Fruit and vegetables properties, main group unity and diversity of cells, - Development and major
- Sugars and sweeteners elements, transition metal principles of embryonic players in the field of
- Coffee, tea and cocoa chemistry, crystal lattices, development, basics of nutritional science
- Herbs and spices acid-base concepts and photosynthesis and - Basics on food labeling
- Beer, wine and spirits equilibria, redox chemistry, microbiology. - Nutrition examination surveys
- Functional food safety aspects, nomenclature and nutrition intervention
- Dietary foods strategies
- Food quality and safety
aspects
- Basic knowledge on food
preparation
3 | 12
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