Education and Examination Ordinance for Diätassistentinnen und Diätassistenten (DiätAss-APrV)

Unofficial table of contents

DiätAss-APrV

Date of completion: 01.08.1994

Full quote:

" Training and Examination Ordinance for Diätassistentinnen und Diätassistenten vom 1. August 1994 (BGBl. 2088), as last amended by Article 11 of the Regulation of 2 August 2013 (BGBl I). 3005) has been amended "

Status:

Last amended by Art. 11 V v. 2.8.2013 I 3005

For more details, please refer to the menu under Notes

Footnote

(+ + + Text evidence from: 17.8.1994 + + +) Unofficial table of contents

Input formula

On the basis of § 8 of the Diätassistentengesetz of 8 March 1994 (BGBl. 446), the Federal Ministry of Health, in consultation with the Federal Ministry of Education and Science, is responsible for: Unofficial table of contents

§ 1 Training

(1) The three-year training course for Diätassistentinnen and Diätassistenten comprises the theoretical and practical teaching of 3,050 hours listed in Appendix 1 as well as the practical training of 1,400 hours listed there. For redeployment according to § 12 of the law, the number of hours must be reduced accordingly, with the teaching having to cover all subjects in Appendix 1. (2) In the classroom, pupils must be given sufficient opportunity to take the necessary steps to obtain the necessary information. (3) The training referred to in the first sentence of paragraph 1 includes a practical training in hospitals as defined in Annex 1, Part B. During this period, the training shall be To familiarate students with the necessary work processes and in such cases (4) The regular and successful participation in the training events referred to in paragraphs 1 and 2 of this Regulation. 3 shall be verified by means of a certificate issued in accordance with the model of Appendix 2. Unofficial table of contents

§ 2 State Examination

(1) The state examination comprises a written part, an oral and a practical part. (2) The examinee shall submit the examination at the school in which he concludes the training. The competent authority in whose area the examination or part of the examination is to be filed may, for important reasons, allow for exceptions. The chairpersons of the participating examination committees must be heard beforehand. Unofficial table of contents

§ 3 Examination Committee

(1) At each school, a Selection Board consisting of the following members shall be formed:

1.

a professional representative of the competent authority or of a suitably qualified person appointed by the competent authority with the performance of that task;

2.

a representative of the school administration, if the school is subject to state supervision by the school administration in accordance with the school laws of a country,

3.

the following specialist examiners:

a)

at least one physician,

b)

at least one dietician who is teaching at the school, or a diploma in medicine pedagogues or a medical educator with the basic training of a dietician,

c)

Other teaching staff working at the school, in accordance with the subjects to be tested;

The examination committee shall be composed of the examiners who have mainly trained the examiner in the examination subject.

(2) By way of derogation from paragraph 1 (1), the competent authority may appoint a representative of the School Administration to the Chairman of the Audit Committee. (3) Each member of the Audit Committee shall have one or more alternates. The competent authority shall appoint the Chairman of the Audit Committee and, after consulting the Executive Board, the examiners and their deputiors for each subject. (4) The competent authority may provide experts and observers with the participation of the competent authority. Send all audit procedures. Unofficial table of contents

§ 4 Approval for Examination

(1) The Chairperson shall decide on the admission to the examination at the request of the examinee and shall set the examination dates in consultation with the school management. The examination date shall not be less than two months before the end of the training period. (2) The approval for the examination shall be granted if the following evidence is available:

1.

the identity card or passport in an officially certified copy,

2.

the certificate in accordance with § 1 (4) concerning participation in the training events.

(3) The approval as well as the examination dates shall be communicated to the examinee in writing at the latest two weeks before the start of the examination. (4) The special interests of disabled examinees are to safeguard their equal opportunities in the implementation of the Take into account the tests. Unofficial table of contents

§ 5 Written part of the examination

(1) The written part of the examination shall cover the following subject groups:

1.

professional, law and state studies; anatomy; physiology; biochemistry of nutrition; nutrition; food customer and food conserve; cooking and kitchen technology;

2.

Dietetics; special disease and nutrition medicine.

In both groups of experts, the examinee has to answer questions in writing in each of the supervisory work. The supervisory work in the fan group 1 lasts 180 minutes, in the fan group 2 150 minutes. The written part of the examination shall be carried out on two days. The supervisory boards are appointed by the Executive Board. (2) The tasks for the supervisory work are selected by the Chairman of the Audit Committee at the suggestion of the school. Each supervisory work must be bended by at least two specialist examiners. The chairperson of the examination board, in consultation with the examiners, forms the examination note for the individual supervisory work from the grades of the specialist examiners. The written part of the examination has been passed if each of the two supervisory work is at least "sufficiently" bended. (3) In the formation of the examination note for the written part of the examination, the grades of the two oversight work are as follows: shall be weighted as follows:
the grade of supervisory work in group 1 with a factor of 1, the grade of supervisory work in fan group 2 with a factor of 2.
The sum of the weighted notes is divided by the sum of the factors. Unofficial table of contents

§ 6 Oral part of the examination

(1) The oral part of the examination shall cover the following subjects:

1.

Diet and nutrition counseling,

2.

Dietetics,

3.

Special disease and nutrition medicine,

4.

organisation of the kitchen,

5.

Hygiene and toxicology.

The test specimens are tested individually or in groups of up to five. In bin 1 the test piece shall not be tested for more than twenty minutes, in the subjects 2 to 5 no longer than ten minutes. (2) Each compartment is removed from at least one specialist examiner and is benoted. The Chairman shall be entitled to participate in the examination in all subjects; he may also consider himself. The Chairman of the Audit Committee, in consultation with the examiners, shall form the examination note for the oral part of the examination from the grades of the examiners. The oral part of the examination was passed if the overall grade as well as the grades of subjects 1 to 3 are at least "sufficient" and at most one subject is not worse than "poor" from subjects 4 and 5. (3) The Chairman of the On a reasoned request, the Audit Committee may allow the presence of listeners in the oral part of the examination. Unofficial table of contents

§ 7 Practical part of the examination

(1) The practical part of the examination shall cover the following subjects:

1.

Dietetics: the test specimen has, using the example of a patient to be treated as a dietetic patient, in writing to draw up a nutrition plan with a meal sequence for one day. The calculations of the nutrients and the calculation of the prices must be recorded in writing,

2.

Cooking and kitchen technology: the test specimen has to produce the grinding time sequence set up in the field of dietetics, to be prepared and to explain the production process,

3.

Diet and nutrition counseling: in a consultation, the examinee has to explain the selection of the dishes he has determined and to explain the composition, the quantities and the nutritional value and to give kitchen-technical advice.

Supplementary questions may be asked to the examinee. (2) The practical part of the examination shall be terminated if the subject of dietetics is considered to be worse than "sufficient". (3) The practical part of the examination shall be given in each individual subject of two Specialist examiners, including at least one specialist examiner pursuant to § 3 (1) (3) (b), have been accepted and bended. The Chairman of the Audit Committee, in consultation with the specialist examiners, forms the examination note for the practical part of the examination from the grades of the examiners. The practical part of the examination has been passed if each compartment is at least "sufficiently" benoted. (4) The practical part of the examination can be distributed over two days. Unofficial table of contents

§ 8 Niederschrift

The examination shall be carried out to produce a transcript from which the subject matter, sequence and results of the examination and any irregularities occurring shall be produced. Unofficial table of contents

§ 9 Benotung

The written supervisory work as well as the services in the oral and practical examination shall be benoted as follows:

-

"very good" (1), if the performance meets the requirements to a particular extent,

-

"good" (2) if the performance is fully compliant with the requirements,

-

"satisfactory" (3) if the performance is generally in accordance with the requirements,

-

"sufficient" (4) if the performance has defects, but still meets the requirements,

-

"defective" (5) if the performance does not meet the requirements, but indicates that the necessary basic knowledge is available and that the deficiencies can be remedied in the foreseeable future,

-

"insufficient" (6), if the performance does not meet the requirements and even the basic knowledge is so patchy that the deficiencies cannot be remedied in the foreseeable future.

Unofficial table of contents

§ 10 existence and repetition of the examination

(1) The examination has been passed if each of the parts of the examination prescribed in accordance with § 2 (1) has been passed. (2) A certificate shall be issued on the existing state examination in accordance with the model of the Appendix 3. In case of non-existence, the examinee receives a written notice from the chairman of the examination board in which the examination notes are to be specified. (3) The written and the oral examination, as well as each subject of practical examination, may be (4) In the case of § 7 (2), the examinee has the subject of dietetics in the practical test or the continuation of the practical test of at least one of the other subjects, may be used for the repeat examination in the individual subjects only if it has participated in a further training course, the duration and content of which will be determined by the chairman of the examination board. The further training referred to in the first sentence may not exceed a period of one year, including the time required for the examination. A proof of further training must be attached to the application of the test specimen for approval for the reexamination. The re-examination must be completed no later than 12 months after the last examination; in duly justified cases, the competent authority may grant derogations. Unofficial table of contents

Section 11 Resignation of the Examination

(1) If a test item returns from the examination after its approval, it shall immediately inform the Chairman of the Audit Committee in writing of the reasons for his resignation. If the Chairman approves the resignation, the examination shall be deemed not to have been made. The authorisation shall only be granted if there are important reasons. In the event of a disease, the submission of a medical certificate may be required. (2) If the authorization for the resignation is not granted or if the examinee fails to inform the reasons for his resignation without delay, the following shall apply: Validation as not passed. Section 10 (3) shall apply accordingly. Unofficial table of contents

§ 12 Follow-up

(1) If a test specimen fails a test date, he does not issue a supervisory work or if he does not interrupt the examination in time, the examination shall be deemed not to exist if there is not an important reason; § 10 (3) shall apply mutas. If there is an important reason, the examination shall be deemed not to have been made. (2) The decision as to whether there is an important reason shall be taken by the Chairman of the Audit Committee. Section 11 (1) sentence 1 and 4 shall apply accordingly. Unofficial table of contents

§ 13 Administrative infringements and attempts at deception

The Chairman of the Audit Committee may not pass the relevant part of the examination in the case of examinees who have seriously disturbed the proper conduct of the examination or have been found guilty of a deception attempt. § 10 (3) shall apply accordingly. Such a decision shall be admissible only until the conclusion of the entire examination. The withdrawal of an examination decision for deception shall be admissible only within three years of the conclusion of the examination. Unofficial table of contents

Section 14 Examination documents

Upon request, the examination subject shall be granted access to the examination documents after the examination has been completed. Written supervisory work is to be kept three, applications for admission to the examination and examination regulations for ten years. Unofficial table of contents

§ 15 Permits of approval

If the conditions laid down in § 2 of the Diätassistentengesetz (Diätassistentengesetz) are fulfilled for the granting of a licence to conduct the professional title in accordance with § 1 of the Act, the competent authority shall issue the certificate of approval in accordance with the model of Appendix 4. Unofficial table of contents

Section 16 Special arrangements for holders of training certificates from another Contracting State of the European Economic Area

(1) Applicants applying for a permit pursuant to § 1 of the law may, for proof that the conditions are in accordance with Section 2 (1) (2) of the Act, a corresponding one issued by the competent authority of the home Member State. a certificate or an extract from the register issued by such an authority or, if such an extract cannot be provided, a certificate of equivalent value. If the applicant has already pursued the profession in the home Member State, the competent authority of the competent authority of the home Member State may supply the competent authority of the competent authority of the Member State of origin with information on, for example, the Applicants shall seek penalties or other measures of professional or criminal law in respect of serious unlawful conduct or criminal acts involving the exercise of the profession in the Member State of origin. If the authority responsible for issuing the permit has knowledge of facts which have occurred outside the scope of the law and in respect of the conditions set out in Article 2 (1) (2) of the Act, in the cases of sentence 1 or 2 of the Act The Commission shall inform the competent body of the home Member State and ask them to review these facts and to ask the competent authority of the Member State of origin to verify the results and the conclusions they have made concerning the situation in which it is issued. Certificates and evidence thereof shall be notified. The certificates and communications referred to in sentences 1 to 3 shall be treated as confidential. They may only be assessed if the exhibition does not exceed three months on presentation. (2) Applicants who apply for permission in accordance with Section 1 (1) of the Diätassistentengesetz (Diätassistentengesetz) may prove that the In accordance with § 2 (1) (3) of this Act, a corresponding proof of their home Member State shall be submitted. Where such proof is not required in the home Member State, an attestation issued by a competent authority of that State shall be recognised as a result of which the conditions laid down in Section 2 (1) (3) of the Diätassistentengesetz are fulfilled. (3) Applicants who have a certificate of formal qualifications in the profession of dietician who has been acquired in another Contracting State of the European Economic Area shall, after having been recognised, shall: the professional title of "Diätassistentin" or "Diätassistent". (4) The certificates referred to in the first sentence of paragraph 1 shall not be issued by the competent body of the home Member State or the certificates referred to in the second sentence of paragraph 1 shall be issued, or (3) sentence 3, which has not been requested within two months, may: the applicant shall replace it with the competent authority of the home Member State by submitting a certificate to the competent authority of the Member State of origin. (5) The competent authority shall have the service provider in the inform the first-time notification of a service provision within the meaning of § 8a of the Diätassistentengesetz (Diätassistentengesetz) within one month of receipt of the notification and the accompanying documents on the result of their review. If it is not possible to verify within that period in exceptional exceptional circumstances, the competent authority shall inform the service provider within one month of the reasons for the delay and the timetable for its Decision which must be taken before the end of the second month from the date of receipt of the complete dossier. (6) Paragraphs 1 to 5 shall apply in accordance with third-country diplomas for the purposes of which the service provider is to be provided with the services provided for in the first and second periods. Recognition is given in accordance with the law of the European Union. Unofficial table of contents

Section 16a Recognition schemes for training qualifications from a third country

(1) Applicants applying for a permit pursuant to Article 1 (1) of the Diätassistentengesetz (Diätassistentengesetz) shall complete an adaptation period referred to in paragraph 2, which shall conclude with an examination of the content of the adaptation period, or (3) to check the knowledge referred to in paragraph 3 if they have a certificate of formal qualifications obtained in a third country and that their training has significant differences in German training provided by the competent authority in the Framework of the examination of its application for authorisation to guide the professional title , and could not be compensated by the knowledge and skills acquired by the notifiers in the course of their proven professional practice. The first sentence shall apply in cases where an examination of the equivalence of the state of training is not carried out on the basis of the circumstances under § 2 (2) sentence 5 of the Diätassistentengesetz (Diätassistentengesetz). (2) The adaptation period shall be used together with the final discussion of the finding that the applicants have the knowledge and skills required to exercise the profession of dietician (the aim of the course of study). It shall be in the form of theoretical and practical instruction, a practical training with theoretical instruction or both in accordance with the second sentence of § 4, sentence 2 and 3 of the Diätassistentengesetz (Diätassistentengesetz) or on the basis of the teaching objective. competent authority as comparable bodies and concludes with an examination of the content of the adaptation period. The theoretical instruction is intended to involve persons according to § 3 (1) (3) (b) on an appropriate scale. The competent authority shall determine the duration and content of the adaptation period in such a way that the course objective can be achieved. The successful performance of the adaptation period must be verified by means of a certificate issued in accordance with the model of Appendix 5. The certificate shall be issued if, in the examination carried out in the form of a final interview, it has been established that the applicants have achieved the aim of the course. The final interview shall be conducted by a specialist examiner in accordance with § 3 (1) (3) together with the person referred to in the third sentence, which the applicant has taken care of during the course of the course. If, in the final interview, the applicant has not successfully completed the adaptation period, the specialist examiner decides, in accordance with § 3 (1) (3), in consultation with the person taking part in the interview after sentence 3, via a appropriate extension of the adaptation period. An extension is only allowed once. The extension will be followed by another final interview. If the certificate referred to in the fifth sentence cannot be issued even after the result of the interview, the adaptation period may be repeated only once. (3) In the case of the examination of knowledge, the applicants have to prove that they are responsible for the exercise of the Professional skills and skills required by the Diätassistent. The proficiency test shall include an oral and practical part. It has been successfully completed when each of the two parts of the examination has passed. (4) The oral part of the proficiency test shall cover the following subjects:

1.

professional and legal clients,

2.

Nutrition,

3.

food customer and food conserve,

4.

Special disease and nutrition medicine,

5.

Diet and nutrition counseling.

The oral part of the test shall last at least 15 minutes for the individual test specimen and not more than 60 minutes. It is accepted and evaluated by two specialist examiners in accordance with Section 3 (1) (3). The oral part of the proficiency test has been successfully completed if the specialist examiners assess it in a total consideration with "passed". The existence of the test shall at least require the performance of the test item to meet the requirements in spite of its shortcomings. If the examiners come to a different evaluation, the chairman of the examination board shall decide on the existence of the exam after consulting the examiners. (5) In the practical part of the examination, the examinee has the example of a To prepare a dietary plan for a day to be treated with dietary requirements, prepare the order for the meal to be followed, and explain the production process. In addition, he has in a consultation interview to explain the selection of the dishes he has determined, to explain their composition, the amounts as well as the nutritional value, and to give kitchen-technical notes. The practical part of the test is to be carried out in one day. It shall be taken up and assessed by two specialist examiners, including at least one examiner in accordance with Section 3 (1) (3) (b). During the examination, the examiners are allowed to ask questions relating to the concrete practical approach. The practical part of the proficiency test has been successfully completed if the examiners assess the examination in a consistent manner with "passed". (6) The proficiency test shall be offered at least twice a year and may be repeated once in each part of the examination which has not been passed. (7) The knowledge test has been passed on to a Certificate issued in accordance with the model of Appendix 6. Unofficial table of contents

§ 16b Time limits, notice, implementing provisions

(1) The competent authority shall, in the short term, in connection with § 2 (2), (3) or (4) of the Diätassistentengesetz (Diätassistentengesetz) on requests for authorisation as a dietician or dietician, in conjunction with Section 2 (2), (3) or (4) of the Diätassistentengesetz, at the latest four months after the submission of the documents required for decisions pursuant to Section 2 of the Diätassistentengesetz (Diätassistentengesetz). (2) On the identification of significant differences which may result from the imposition of a proficiency test or of a An adaptation period shall be an informed decision of the applicants , which shall contain the following information:

1.

the level of qualification required in Germany and the level of qualification submitted by the applicants in accordance with the classification in Article 11 of Directive 2005 /36/EC of the European Parliament and of the Council of 7 September 2005 on the recognition of professional qualifications (OJ C 327, 30.4.2004 22, L 271 of 16.10.2007, p. 18), as last amended by Regulation (EU) No 623/2012 (OJ L 327, 22.12.2012, p. 9), as amended by the Commission,

2.

the subjects or parts of the training which have been identified as having significant differences,

3.

an explanation of the substance of the main differences as well as the reasons why they result in the applicant not being sufficiently informed about the knowledge required in Germany for the exercise of the profession of dietiquant; and skills, and

4.

an explanation as to why the main differences could not be compensated by the knowledge and skills acquired by the applicants in the course of their proven professional practice.

(3) The proficiency test according to § 16a (3) takes place in the form of a state examination before a state examination board. The Länder may use the regular examination dates of the State Examination pursuant to § 2 (1) for the performance of the examinations. Unless otherwise specified in this section, § § 8, 11 to 14 shall apply mutatily for the conduct of the test in accordance with sentence 1. Unofficial table of contents

Section 17 Entry into force, external force

This Regulation shall enter into force on the day after the date of delivery. At the same time, insofar as it does not result from § 11 (3) and (4) of the Act, the training and examination regulations for Diätassistenten of 12 February 1974 (BGBl. 163), as last amended by Annex I, Chapter X, Area D, Section II, point 12, of the Agreement of 31 August 1990 in conjunction with Article 1 of the Law of 23 September 1990 (BGBl. 1990 II p. 885, 1080), except for force. Unofficial table of contents

Final formula

The Federal Council has agreed. Unofficial table of contents

Appendix 1 (to § 1 (1))

Site of the original text BGBl. I 1994, 2092-2098

A	Theoretical and practical lessons
		Number of hours
1	Professional, Law and State Studies	40
1.1	Career and Ethics, History of the profession
1.2	Health of the Federal Republic of Germany and international cooperation in the health sector, including the health programmes of international organisations such as the World Health Organisation and the Council of Europe
1.3	Current occupational and health policy issues
1.4	Diätassistentengesetz; statutory regulations for the other professions in the health sector
1.5	Employment and professional regulations, insofar as they are of importance for the exercise of their profession
1.6	Accident prevention, maternity protection, occupational health and safety
1.7	Introduction to hospital, disease and food law, with particular reference to the regulation on dietetic foods
1.8	Criminal, civil-legal and public-law provisions which are important in the exercise of the profession; the legal status of the patient or his/her right-of-custody
1.9	Introduction to social security schemes (social security, social assistance, social welfare services)
1.10	The foundations of the state order in the Federal Republic of Germany
1.11	Economic order
1.12	Political opinion formation, political action; current political issues
2	EDV, documentation and statistics	80
2.1	Terms, structure and task of data processing systems
2.2	Fundamentals of data processing
2.3	Basics of hardware with instructions and exercises
2.4	Fundamentals of the software with practical applications
2.5	Fundamentals of data protection and data protection
2.6	Statistical methods of interpretation and interpretation
2.7	Subject-related applications
3	Hospital Management	20
3.1	Legal and organisational forms as well as hospitals of hospitals
3.2	Planning, construction and equipment of hospitals, hospital ecology
3.3	Operation of hospitals, including performance areas and handling of economic goods
4	English	40
4.1	Specialist vocabulary
4.2	Translation exercises to understand subject-related texts
5	Hygiene and toxicology	60
5.1	Hygiene
5.1.1	Social hygiene
5.1.2	Health care, health education
5.1.3	Cleaning, disinfection, sterilization
5.1.4	Individual hygiene
5.1.5	Food and kitchen hygiene
5.1.6	Hospital hygiene and hospitalisation
5.1.7	Environmental hygiene
5.1.8	Epidemiology
5.1.9	Nutrition and microbiology (bacteria, viruses, fungi, worms, veryfish)
5.2	Toxicology
5.2.1	Toxic substances in natural food and drink products
5.2.2	Toxic products in the case of improper food preparation
5.2.3	Toxic metabolites by microorganisms
5.2.4	Toxic substances in food by external factors
5.2.5	Contamination of food by pharmaceutical products and feed additives
6	Biochemistry of nutrition	140
6.1	Fundamentals of inorganic and organic chemistry
6.2	Fundamentals of biochemical processes and reactions
6.3	Chemistry of nutrients
6.3.1	Carbohydrates
6.3.2	lipids
6.3.3	Proteins
6.3.4	Water
6.3.5	Mineral substances
6.3.6	Vitamins
6.4	Digestion and absorption
6.4.1	Digestive enzymes
6.4.2	Hormonal regulation
6.5	Intermediate metabolism
6.5.1	Metabolism of carbohydrates
6.5.2	Metabolism of lipids
6.5.3	Metabolism of proteins
6.6	Interaction of the nutrients in the intermediate metabolism
7	Nutrition	150
7.1	History and development of human nutrition
7.2	Physiological principles of nutrition
7.2.1	Body composition
7.2.2	Regulation of food intake
7.2.3	Energy requirements
7.2.4	Nutrient requirements and recommendation for nutrient intake
7.3	Composition of food
7.3.1	Overview
7.3.2	Energy-supplying food components, in particular proteins, lipids, carbohydrates, alcohol
7.3.3	Non-energy-supplying food ingredients, in particular water, vitamins, minerals
7.3.4	Flavouring and flavouring substances
7.3.5	Nutritional-physiological assessment of food
7.3.6	Substances for dietary supplements
7.4	Nutrition of certain population groups
7.4.1	Infants and young children
7.4.2	School children and young people
7.4.3	Pregnant and breastfeeding
7.4.4	Elderly people
7.4.5	Athletes
7.4.6	Vegetarians
7.4.7	Food legislation in different religions
7.4.8	Other population groups
8	Food customer and food conserve	190
8.1	Food customer
8.1.1	Milk and dairy products, cheese
8.1.2	Eggs
8.1.3	Meat and meat products
8.1.4	Fish and fish
8.1.5	Edible fats and oils
8.1.6	Ice cream
8.1.7	Cereals and cereals, bread
8.1.8	Vegetables and vegetables, mushrooms, legumes
8.1.9	Fruit and fruit products
8.1.10	Alcohol-free, alcohol-containing and alkaloid-containing beverages
8.1.11	Sugar, honey and confectionery
8.1.12	Herbs and spices
8.1.13	Food for particular nutritional uses
8.1.14	Additives
8.1.15	New developments in the food sector
8.2	Food conservations
8.2.1	Importance of food preservation
8.2.2	Causes of food spouse
8.2.3	Physical preservative methods
8.2.4	Chemical preservative processes
9	Anatomy	50
9.1	Structural elements, direction designations and body orientations
9.2	Movement system
9.3	Heart and circulatory system
9.4	Atmation system
9.5	Digestive system
9.6	Urogenital system
9.7	Endocrinological system
9.8	Nervous system and sensory organs
9.9	Skin and its attachment organs
10	Physiology	60
10.1	Basic principles of cell physiology
10.2	Breathing
10.3	digestion
10.4	Blood and cardiovascular system
10.5	Electrolyte balance and water
10.6	Acid-base-budget
10.7	Regulatory mechanisms
10.8	Nervous system and sensory organs
10.9	Interaction of the organ systems
11	General Disease	30
11.1	Health, illness, causes of disease, disease signs, disease progression
11.2	Vererbung, Constitution, Disposition
11.3	Human genetics and genetic engineering
11.4	Pathology of the cell, growth and its disorders, tumors, developmental disorders
11.5	Local and general circulatory disorders, bleeding
11.6	Inflammation, diseases of the immune system
11.7	Aging process
12	Special Disease and Nutritional Medicine	120
12.1	Disorders of the digestive tract including liver and pancreas, condition after gastroenteral surgery
12.2	Kidney disease and urinary tract disorders
12.3	Heart, circulatory and respiration disorders
12.4	Disorders of metabolism, in particular diabetes mellitus
12.5	Disturbances in water and electrolyte balance
12.6	Immunological, allergological and rheumatic diseases
12.7	Endocrinological disorders
12.8	Haematological and oncological disorders
12.9	Infectious diseases
12.10	Subject-related neurological and dermatological diseases
12.11	Paediatric disorders
12.12	Pregnancy complications
12.13	Malnutrition including adiposity, bulimia, anorexia nervosa
12.14	Pre- and post-operative nutrition
13	First Help	20
13.1	General behavior in case of emergencies
13.2	Initial supply of injured
13.3	Haemostasis and wound care
13.4	Measures in the event of shock and resuscitation
13.5	Supply of bone fractures
13.6	Transport of injured
13.7	Behaviour in the event of accidents at work and other emergencies
14	Dietetics	1.000
14.1	Development and importance of the Dietetics
14.2	Possibilities and limits of nutrition therapy
14.3	Setting up, calculating and standardizing daily and weekly feed plans
14.4	Integration of diet and diet plans into the catering offer of a clinic
14.5	Selection of food-based foods
14.6	Preparation of food under quality assurance criteria
14.7	Documenting nutritional and dietary therapeutic measures
14.8	Plan, calculate, carry out and monitor nutritional and dietary therapeutic measures in accordance with the medical prescription
14.8.1	Disorders of the mouth and throat, esophagus, stomach, intestines, liver, biliary and pancreas; condition after gastroenteral surgery
14.8.2	Metabolic disorders, in particular diabetes mellitus, hyperlipoproteinaemia, hyperuricaemia and gout
14.8.3	Disorders of the circulation, heart and respiratory tract, in particular hypertension, arteriosclerosis, myocardial infarction, cardiac insufficiency
14.8.4	Kidney and urinary tract disorders, in particular renal insufficiency, nephrolithiasis, Nephrotic syndrome
14.8.5	Endocrinological disorders
14.8.6	Immunological, allergological and rheumatic diseases
14.8.7	Haematological and oncological disorders
14.8.8	Infectious diseases
14.8.9	Neurological disorders
14.8.10	Dermatological disorders and after burns
14.8.11	Paediatric disorders including innate metabolic disorders
14.8.12	Pregnancy complications
14.8.13	Malnutrition including adiposity, bulimia and anorexia nervosa
14.9	Enteral and parenteral nutrition
14.10	Pre- and post-operative nutrition
14.11	Diagnostic and Elimination Diets
14.12	Vegetarian diet and outsider diets under conditions of illness
15	Cooking and kitchen technology	380
15.1	Preparation techniques
15.2	Types of preparation, preparation
15.3	Nutrient preservation
15.4	Kitchen expressions
15.5	Professional processing of meat, fish, milk and dairy products, cheeses, eggs, cereals and cereal products, bakery products, potatoes, vegetables, mushrooms, legumes, fruit and convenience products
15.6	Kitchen-based use of herbs and spices
15.7	Setting up food
15.8	Criteria for the assessment of food quality
15.9	Quantity teaching
15.10	Recipes
15.11	Feeding planning and menu
15.12	Beverage Cart
15.13	Work and scheduling
15.14	Economic use of food
15.15	Kitchen equipment customer
15.16	Materials Science
16	Food	40
16.1	Basic concepts of economics
16.2	Economic systems
16.3	Agriculture as an economic factor
16.4	Food
16.4.1	in the Federal Republic of Germany
16.4.2	in the European Union
16.4.3	in the rest of the world
16.5	Consumer protection, consumer organisations
16.6	Food processing establishments and food chemical investigation offices, including inspection
17	Organisation of the kitchen	140
17.1	Construction and installation of large kitchens
17.2	Catering and food distribution systems
17.3	Principles and methods of work design
17.4	Personnel deployment and personnel management in the large budget
17.5	Catering in the large household
17.6	Procurement and storage
17.7	Large-budget dining plange-age
17.8	Quality assurance in the large budget
18	Introduction to the nutrition psychology and nutritional sociology	80
18.1	Nutrition Psychology
18.1.1	Basic terms, working methods, norms, Eßbehavior
18.1.2	Forms of perception and other cognitive processes as well as their development
18.1.3	Motivational structure of food behaviour
18.1.4	Learning theories and influences on nutrition behavior
18.1.5	Adverse event behaviour under conditions of illness and its influence
18.1.6	Psychological peculiarities of the sick
18.1.7	Fundamentals of psychological dialogue
18.2	Nutritional Sociology
18.2.1	Basic concepts and working methods
18.2.2	Methods for the detection of food behaviour
18.2.3	Social roles, role conflicts, status, status icons
18.2.4	Communication and communication disorders in groups
18.2.5	Social determinants of nutritional behaviour
19	Diet and nutrition counseling	250
19.1	Goal and tasks of nutrition and dietary advice
19.2	Requirements for the consultant
19.3	Communication and communication disorders
19.4	Forms of discussion in nutrition and dietary advice
19.5	Pedagogical basics
19.6	Didactics and methodology in consulting
19.7	Creating consulting concepts
19.8	Planning, carrying out and reprocessing of group and individual consultations
19.9	Documentation
19.10	Selected methods of nutrition surveys
For distribution to subjects 1 to 19		160
		---------
Total number of hours		3.050
B.	Practical training
		Number of hours
1.	Dietetics, including the organisation of the kitchen	700
2.	Cooking and kitchen technology including hygiene	200
3.	Diet and nutrition counseling	150
For distribution		120
Hospital internship in accordance with § 1 para. 3		230
		--------
Total number of hours		1.400

Unofficial table of contents

Annex 2 (to § 1 (4))

(site of the original text BGBl. I 1994, 2099)

----------------------------------------- 
(name of school) 
  
 Certificate 
 on participation in the training events 
Name, first name 
  
-------------------------------------------------------------------------- 
Birth Place Date of Birth 
  
-------------------------------------------------------------------------- 
has in time from ------------------- to ------------------------------ 
Regularly and successfully on the theoretical and practical lessons 
and the practical training according to § 4/ § 12 *) of the Diätassistentengesetz 
. 
  
The training was carried out during the theoretical and practical teaching 
for ----------- Days and during practical training for ------------ 
Days interrupted. 
  
Place Date 
  
----------------------------------------- 
 (Stamp) 
----------------------------------------- 
(Signature (s) of the school board) 
  
------------ 
*) Delete as appropriate.   

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Appendix 3 (to § 10 para. 2 sentence 1)

(site of the original text BGBl. I 1994, 2100)

The Chairman 
of the Audit Committee 
  
 Certificate 
 on the State Examination 
 to Diätassistentin/to the Diätassistenten 
  
Name, first name 
  
-------------------------------------------------------------------------- 
Birth Place Date of Birth 
  
-------------------------------------------------------------------------- 
  
has .............................. the state examination according to § 2 para. 1 no. 1 
of the Diätassistentengesetz (Diätassistentengesetz) before the State Audit Committee 
.............................. passed in ............................ 
  
She/he has received the following exam grades: 
1. in the written part of the examination "....................." 
2. in the oral part of the examination "....................." 
3. in the practical part of the examination "....................." 
  
Place Date 
  
......................................... 
 (seal) 
......................................... 
(Signature of the Chairman of the 
Audit Committee)   

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Appendix 4 (to § 15)

(site of the original text BGBl. I 1994, 2101)

 Certificate 
 on the authorisation to conduct the professional title 
  
Name, first name 
  
-------------------------------------------------------------------------- 
born on the 
  
-------------------------------------------------------------------------- 
  
is given due to the Diätassistentengesetz with effect from the present day 
the licence, the professional title 
  
 "------------------------------------------------------------" 
  
, 
  
Place Date 
  
----------------------------------------- 
 (seal) 
----------------------------------------- 
 (Signature)   

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Appendix 5 (to § 16a (2))

...........................................................................
(designation of the institution)
Certificate on participation in the adaptation period
Name, first name
................................................................................................................................................................................................ ......
Date of birth	Birthplace
...........................................................................	...........................................................................
has in the period from................. up to........ . on a regular basis in accordance with Article 16a (2) of the Training and Examination Ordinance for Diätassistentinnen und Diätassistenten von der Competent Authority prescribed Adaptation period participated.
She/he passed the final interview/did not pass * .
Place Date
..........................................................................................	(Stamp)
..........................................................................................
Signature (s) of the institution
Place Date
..........................................................................................	(Stamp)
..........................................................................................
Signature (s) of persons pursuant to § 16a (2) sentence 7

*

Delete not applicable.

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Appendix 6 (to § 16a (7))

The Chairman of the Audit Committee
Certificate on the examination of the state's knowledge for
..............................................................................................................................................................
Name, first name
................................................................................................................................................................................................ ...
Date of birth	Birthplace
...........................................................................	..............................................................
has on................ the State knowledge test in accordance with Article 16a (3) of the training and Exam regulation for Diätassistentinnen und Diätassistenten passed/failed * .
* Delete not applicable.
Place Date
..........................................................................................	(seal)
..........................................................................................
(Signature (s) of the Chairman of the Audit Committee)