Training And Examination Regulation For Diet Dietary Assistants

Original Language Title: Ausbildungs- und Prüfungsverordnung für Diätassistentinnen und Diätassistenten

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

Non-official table of contents

DiätAss-APrV

Date of departure: 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 June 2000. August 2013 (BGBl. I p. 3005) has been changed "

:Last modified by Art. 11 V v. 2.8.2013 I 3005

For details, see Notes

Footnote

(+ + + Text evidence: 17.8.1994 + + +) for more details on the stand. name="BJNR208800994BJNE000100320 " />Non-Official Table Of Contents

Input Formula

Based on § 8 of the Diätassistentengesetz vom 8. March 1994 (BGBl. 446), the Federal Ministry of Health, in consultation with the Federal Ministry of Education and Science, is ordering: Non-official table of contents

§ 1 Training

(1) The three-year training course for dieticians includes the theoretical and practical teaching of 3,050 hours listed in Appendix 1, as well as the practical training of 1,400 listed there. Hours. For reshuters according to § 12 of the law, the number of hours must be reduced accordingly, whereby the instruction must extend to all subjects of Appendix 1.(2) In the classroom, pupils must be given sufficient opportunity to develop and practise the necessary practical skills and skills.(3) The training referred to in the first sentence of paragraph 1 shall include practical training in hospitals as defined in Annex 1, Part B. During this period, the pupils shall be familiared with the necessary work processes, and in such directions and skills of nursing and nutritional medicine, which are important for their professional activities.(4) The regular and successful participation in the training events referred to in paragraphs 1 and 3 shall be demonstrated by a certificate issued in accordance with the model of Appendix 2. Non-official table of contents

§ 2 State Examination

(1) The state examination includes a written, oral, and practical part.(2) The examinee shall submit the examination at the school at 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. Non-official table of contents

§ 3 Examination Committee

(1) Each school consists of a Audit Committee composed of the following members:
1.
a professional representative of the competent authority or a member of the competent authority the person responsible for carrying out this task as chairman,
2.
a representative of the school administration, if the school is in accordance with the school laws of a country under government supervision by the school administration,
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 medical education or a medical educator with the basic training of a Diätassistenten,
c)
other teaching staff working at the school, in accordance with the subjects to be tested;
the examination committee shall be responsible for the examination of the 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 Board of Examiners.(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 the individual subjects.(4) The competent authority may send experts and observers to participate in all audit procedures. Non-official table of contents

§ 4 Approval for Examination

(1) The Chair decides on the approval for the examination at the request of the test item. sets the examination dates in consultation with the school management. The examination date shall not be earlier than two months before the end of the training.(2) The admission to 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 para. 4 on participation in the training events.
(3) The admission and 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 must be taken into account in order to ensure their equal opportunities in carrying out the tests. Non-official table of contents

§ 5 Written part of the review

(1) The written part of the review covers the following subject groups:
1.
Professional, Law and State Studies; Anatomy; Physiology; Biochemistry of Nutrition; Food Teaching; Food customer and food conserve; cooking and kitchen equipment;
2.
Dietetics; special disease and nutrition medicine.
The test wing has two To answer any questions asked in writing in each 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 school management.(2) The tasks for the supervisory work shall be selected by the Chairman of the Audit Committee on a proposal from 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 oversight work is at least "sufficiently" bended.(3) In the case of the formation of the examination note for the written part of the examination, the grades of the two oversight work shall be weighted as follows:
the grade of supervisory work in the subject group 1 with the factor 1, the grade of the supervisory work in the Fan group 2 with a factor of 2.
The sum of the weighted notes is divided by the sum of the factors. Non-official table of contents

§ 6 Oral part of the examination

(1) The oral part of the examination shall cover the following subjects:
1.
Dietary and Nutrition Advice,
2.
Diethetics,
3.
Special Disease and Nutritional Medicine,
4.
Organization of kitchen operations,
5.
Hygiene and toxicology.
The test pieces will be 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 compartments 2 to 5 no longer than ten minutes.(2) Each compartment shall be taken from at least one specialist examiner and shall be subject to a degree of benoting. 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 has been 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 "deficient" from subjects 4 and 5.(3) The Chairman of the Audit Committee may, on a reasoned request, allow the presence of audience members in the oral part of the examination. Non-official table of contents

§ 7 Practical part of the review

(1) The practical part of the review is based on the following subjects:
1.
Diätetik: the examinee has written a dietetic patient in writing to A diet plan with a meal sequence for one day. The calculations of the nutrients and the calculations of the prices are to be recorded in writing,
2.
cooking and kitchen technology: the test piece has the dietetics in the subject. to produce, coat and explain the manufacturing process,
3.
Dietary and nutrition counseling: the test subject has a To explain the selection of the dishes he has given and to explain their composition, the quantities and the nutritional value, and to give kitchen-technical information.
Additional questions can be asked to the examinee.(2) The practical part of the examination shall be terminated if the subject dietetics is treated worse than "sufficient".(3) The practical part of the examination shall be accepted and bended in each individual subject by two specialist examiners, including at least one specialist examiner in accordance with § 3 (1) No. 3 (b). 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 test has been passed if each compartment is at least "sufficiently" bended.(4) The practical part of the examination can be distributed over two days. Non-official table of contents

§ 8 minutes

The examination is to produce a minutes from which the subject matter, the sequence and the results of the examination are to be completed. Audit and about occurring irregularities emerge. Non-official table of contents

§ 9 Benotung

The written supervisory work, as well as the services in the oral and practical examination, are as follows: Follows:
-
"very good" (1) if the performance meets the requirements in a special way matches,
-
"good" (2) if the performance is fully compliant with the requirements,
-
"satisfying" (3) if the performance is generally equal to the requirements,
-
"sufficient" (4), if the performance has defects but still meets the requirements,
-
"deficient" (5) if the performance does not meet the requirements, but it shows that the necessary basic knowledge exists and that the deficiencies can be remedied in the foreseeable future,
-
"insufficient" (6) if the performance is It does not meet the requirements and even the basic knowledge is so patchy that the deficiencies cannot be remedied in the foreseeable future.
A non-official table of contents

§ 10 existence and repetition of the exam

(1) The test is passed if each of the test parts required by § 2 para. 1 has passed.(2) A certificate shall be issued in accordance with the model of Appendix 3 on the State examination passed. In the event of non-existence, the Chairman of the Audit Committee shall receive a written notice indicating the examination notes.(3) The written and oral examination, as well as each subject of practical examination, may be repeated once the examinee has received the grade "deficient" or "insufficient".(4) If, in the case of § 7 (2), the examinee has to repeat the subject of dietetics or the continuation of the practical examination of at least one of the other subjects in the practical examination, he may only take the examination in the individual subjects for the examination of the examination. , if it has participated in a further training, the duration and content of which will be determined by the Chairman of the Audit Committee. 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. Non-official table of contents

§ 11 Resignation of the test

(1) If a test item is returned from the examination after its approval, it has the reasons for his resignation without delay, in writing to the Chairman of the Audit Committee. 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 approval for the resignation is not granted or if the examinee fails to inform the reasons for his resignation without delay, the examination shall be deemed not to pass. Section 10 (3) shall apply accordingly. Unofficial table of contents

§ 12 Consequences of failures

(1) Failure to review a review date, does not give it a supervisory work, or does not include The examination shall be deemed not to have been passed if there is not an important reason; § 10 (3) shall apply accordingly. If there is an important reason, the examination shall be deemed not to have been carried out.(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. Non-official table of contents

§ 13 Violations of order and deception attempts

The chairman of the audit committee may be a member of the audit committee responsible for the § 10 (3) shall be deemed to have failed to pass the relevant part of the examination for the proper conduct of the examination to a significant extent or guilty of a deception attempt. 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. Non-official table of contents

§ 14 Examination documents

Upon request, the examination participant shall inspect the examination subject after the conclusion of the examination. Examination documents must be granted. Written supervisory work is to be kept three, applications for admission to the examination and examination regulations for ten years. Non-official table of contents

§ 15 Disapproval certificates

Are the prerequisites according to § 2 of the Diätassistentengesetz (Diätassistentengesetz) for the granting of permission to the If the professional title is given in accordance with § 1 of the law, the competent authority shall issue the certificate of approval in accordance with the model of Appendix 4. Non-official table of contents

§ 16 Special rules for holders of evidence of formal qualifications from another Contracting State of the European Union Economic area

(1) Applicants who apply for a permit pursuant to § 1 of the Act may prove that the conditions pursuant to Section 2 (1) (2) of the Act are fulfilled by the competent authority of the home Member State provide equivalent proof, or, where such a certificate cannot be taught, a certificate issued by such authority or, if such a certificate cannot be provided, an equivalent document. 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 issued concerning the 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 used if the exhibition does not exceed three months in the case of the presentation.(2) Applicants who apply for a permit in accordance with Section 1 (1) of the Diätassistentengesetz (Diätassistentengesetz) may prove that the requirements of Section 2 (1) (3) of this Act are fulfilled, a corresponding proof of their home Member State . 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 Article 2 (1) (3) of the Diätassistentengesetz are fulfilled. The fourth and fifth sentences of paragraph 1 shall apply accordingly.(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 the recognition of their professional qualifications, carry out the Professional title "Diätassistentin" or "Diätassistent". (4) The certificates referred to in the first sentence of paragraph 1 shall not be issued by the competent authority of the home Member State or the persons referred to in the second sentence of paragraph 1 or the third sentence of the second sentence shall be consulted. In the case of communications not made within two months, the applicant may replace it with the competent authority of the home Member State by submitting a certificate for the submission of an afficial declaration.(5) The competent authority shall have the service provider on the first display of a service provision within the meaning of Section 8a of the Diätassistentengesetz (Diätassistentengesetz) within one month from the receipt of the notification and the accompanying documents on the result of the notification. to be informed of their investigation. 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. Where the service provider does not receive any feedback from the competent authority within the time limits set out in the first and second sentences, the service may be provided.(6) Paragraphs 1 to 5 shall apply by analogy to third-country diplomas for whose recognition equality is given in accordance with the law of the European Union. Non-official table of contents

§ 16a Qualification regulations for evidence of formal qualifications from a third country

(1) Applicants who have a permit in accordance with § 1 Paragraph 1 of the Diätassistentengesetz (Diätassistentengesetz) shall apply for an adaptation period referred to in paragraph 2, which shall conclude with an examination of the content of the adaptation period, or to take a knowledge examination in accordance with paragraph 3 if it is to pass on a Evidence of formal qualifications obtained in a third country and which has a significant difference in training in German education, which is provided by the competent authority in the context of the examination of its application for the grant of a licence. have been identified for the management of the professional title and have not been able to be compensated by the knowledge and skills acquired by the applicants 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 prevailing in § 2 (2) sentence 5 of the Diätassistentengesetz (Diätassistentengesetz).(2) The adaptation period, together with the final interview, shall be used to determine that the applicants have the knowledge and skills required to exercise the profession of dietician (teaching objective). It shall be in the form of theoretical and practical instruction, practical training with theoretical instruction or both in the case of institutions pursuant to § 4, sentence 2 and 3 of the Diätassistentengesetz or of the Diätassistentengesetz (Diätassistentengesetz), in accordance with the teaching objective. competent authority as comparable bodies and concludes with an examination of the content of the adaptation period. At the theoretical instruction persons according to § 3 (1) (3) (3) (b) in adequate level of participation. The competent authority shall determine the duration and content of the adaptation period in such a way as to enable the course objective to 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 reached 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 shall decide, in accordance with § 3 (1) (3), in consultation with the person taking part in the interview, in accordance with 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 course of the examination of knowledge, applicants must demonstrate that they have the knowledge and skills required to exercise the profession of dietician. The proficiency test shall include an oral and practical part. It is completed successfully if each of the two test parts has passed.(4) The oral part of the proficiency test shall cover the following subjects:
1.
Law,
2.
Nutrition,
3.
Food Customer and Food Preservation,
4.
Special Disease and Nutritional Medicine,
5.
Diät- and nutrition counseling.
The oral part of the examination should last at least 15 minutes and not more than 60 minutes for the individual test item. 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 specialist examiners come to a different evaluation, the chairman of the examination board shall decide on the existence of the examination after consultation with the examiners.(5) In the practical part of the examination of knowledge, the test specimen, using the example of a patient to be dietetically treated, has to draw up a diet plan with a meal sequence for one day, to produce the ordered meal sequence, to prepare the meal plan and to prepare the meal plan for the test. Production method. 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". The provisions of paragraph 4, sentences 5 and 6 shall apply accordingly.(6) The proficiency test shall be offered at least twice a year and should be repeated once in each part of the examination which has not been passed.(7) A certificate issued in accordance with the model of Appendix 6 shall be issued on the basis of the knowledge test. Non-official table of contents

§ 16b Time limits, dates, implementing rules

(1) The competent authority has submitted requests for a request for a decision to grant a Permission as a dietician or dietician in accordance with § 1 (1) of the Diätassistentengesetz (Diätassistentengesetz) in conjunction with § 2 (2), (3) or (4) of the Diätassistentengesetz (Diätassistentengesetz) in the short term, not later than four months after the submission of the decisions according to § 2 of the Diätassistentengesetz (Diätassistentengesetz).(2) In order to identify significant differences leading to the imposition of a proficiency test or an adaptation period, the applicant shall be given a right-of-action decision which shall include the following information: style="font-weight:normal; font-style:normal; text-decoration:none; ">
1.
the level of the qualification required in Germany and the level of the applicants ' level of qualification , according to the classification provided for in Article 11 of Directive 2005 /36/EC of the European Parliament and of the Council of 7. On the recognition of professional qualifications (OJ L 327, 28.12.2005, p. 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,
2.
the subjects or parts of the training in which substantial differences ,
3.
a substantive explanation of the main differences as well as the reasons why they result in the applicants not being able to sufficient knowledge and skills necessary for the exercise of the profession of dietiquant in Germany, and
4.
a justification for why the the main differences could not be compensated for by the knowledge and skills acquired by the applicants in the course of their proven professional practice.
(3) The proficiency test in accordance with § 16a (3) shall take 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. Non-official table of contents

§ 17 Entry into force, expiry date

This Regulation will enter into force on the day after the announcement. At the same time, the training and examination regulations for Diätassistenten of 12 shall occur, unless otherwise indicated in § 11 (3) and (4) of the Act. February 1974 (BGBl. 163), as last amended by Annex I, Chapter X, Section II, Section II, point 12 of the agreement of 31 December 2008, of the European Parliament and of the Council of the European Union. August 1990, in conjunction with Article 1 of the Law of 23. September 1990 (BGBl. 1990 II p. 885, 1080), except for force. Non-official table of contents

Final formula

The Federal Council has agreed. unofficial table of contents

Appendix 1 (to § 1 para. 1)

site of the original BGBl text. I 1994, 2092-2098
ATheoretic and practical teaching 
hour number
1Professional, Law and State Studies40
1.1Professional and Ethics, History of the profession
1.2The healthcare system of the Federal Republic of Germany and international Health cooperation including the health programmes of international organisations such as the World Health Organisation and the Council of Europe
1.3Current occupational and health policy questions
1.4 Diätassistentengesetz; statutory regulations for the health care professions
1.5 Work and professional regulations as far as they are of importance for the professional exercise
1.6accident prevention, maternity protection, work protection
1.7Introduction to the hospital, disease and food law, with particular reference to the Decree on Dietetic Food Regulation
1.8 Criminal, civil-legal and public-law provisions that are important in the exercise of the profession; legal status of the patient or of his/her custody rights
1.9Introduction to social security schemes (social security, social assistance, welfare state offers)
1.10The fundamentals of the state order in the Federal Republic of Germany
1.11economic order
1.12Political opinion formation, political action; current policy issues
2EDV, documentation and statistics80
2.1 Terms, structure, and task of data processing systems
2.2Basics of the Data processing
2.3Basic hardware with assignments and exercises
2.4Basics of software with practical applications
2.5Basics of privacy and data backup
2.6Statistical Methods of Evaluation and its Interpretation
2.7 Specials Applications
3Hospital Business 20
3.1Forms of law and organization as well as hospitals of hospitals
3.2Planning, construction and equipment of hospitals, hospital ecology 
3.3Operation of hospitals, including performance areas and dealing with economic goods 
4Technical English40
4.1 Fachwortschatz
4.2Translation practice for understanding subject-related Texts
5Hygiene and Toxicology 60
5.1Hygiene
5.1.1 Social hygiene
5.1.2health care, Health education
5.1.3Cleaning, disinfection, sterilization
5.1.4Individuals hygiene
5.1.5Food and kitchen hygiene
5.1.6 Hospital Hygiene and Hospitalism
5.1.7Environmental Thyme
5.1.8epidemiology
5.1.9Nutrition and Microbiology (bacteria, viruses, fungi, worms, vermicas)
5.2Toxicology
5.2.1Toxic substances in natural food and drink products
5.2.2Toxic products in improper use Food preparation
5.2.3Toxic metabolic products by microorganisms
5.2.4Toxic substances in food by external factors
5.2.5Food contamination by pharmaceuticals and feed additives 
6Food Biochemistry140
6.1 basics of inorganic and organic chemistry
6.2 Basics of biochemical processes and reactions
6.3Chemistry of nutrients
6.3.1Carbohydrates
6.3.2Lipide
6.3.3 Proteins
6.3.4Water
6.3.5Mineral Materials
6.3.6 Vitamins
6.4Digestion and absorption 
6.4.1Verdauungsenzymes
6.4.2 Hormonal Regulation
6.5Intermediary metabolism
6.5.1Carbohydrate metabolism
6.5.2Lipide fabric change
6.5.3 metabolism of the proteins
6.6Intermediate nutrient interaction with the intermediate Metabolism
7nutritionist 150
7.1Human Nutrition history and development
7.2Physiological basics of nutrition
7.2.1 Body Composition
7.2.2Regulation of the Food intake
7.2.3Energy Demand
7.2.4nutrient needs and recommendation for nutrient supply
7.3Composition of food
7.3.1 Overview
7.3.2Energy-supplying food ingredients, especially proteins, lipids, Carbohydrates, alcohol
7.3.3Non-energy-supplying food ingredients, in particular water, Vitamins, Mineral Materials
7.3.4Flavor and Flavor
7.3.5Food Physiological Assessment of Food
7.3.6Food supplement substances
7.4 Food of certain population groups
7.4.1Infant and Infants
7.4.2School children and adolescents 
7.4.3pregnant and breast-feeding
7.4.4 Older people
7.4.5Athletes
7.4.6Vegetarian
7.4.7Nutrition rules in different religions
7.4.8 Other populations
8Food customer and Food conserving190
8.1Food customer 
8.1.1Milk and Milk Products, Cheese
8.1.2eggs
8.1.3meat and Meat products
8.1.4Fish and fish products 
8.1.5Edible Fats and Oils
8.1.6 Ice cream
8.1.7Cereals and cereal products, bread
8.1.8Vegetables and vegetable products, mushrooms, legumes 
8.1.9Fruit and Obsterships
8.1.10 Alcohol-free, alcohol-containing and alkaloid beverages
8.1.11 Sugar, honey and confectionery
8.1.12Herbs and Spices
8.1.13Food for special nutritional purposes
8.1.14Additives
8.1.15 New developments in the food sector
8.2Food conservation
8.2.1Food Conserve 
8.2.2The causes of food spoiding
8.2.3Physical Preservation
8.2.4 Chemical conservation procedure
9anatomy 50
9.1Structural elements, direction labels, and body orientations
9.2moving system
9.3 Heart and Circular System
9.4Atmation System
9.5digestive system
9.6Urogenitalsystem
9.7 Endocrinological System
9.8Nervous system and sense organs
9.9Skin and its attachment organs
10Physiology60
10.1Basics of the Cell Physiology
10.2respiration
10.3digestive
10.4 Blood and Heart Circular System
10.5electrolyte balance and water
10.6Acid-base-household
10.7Regulatory Mechanisms
10.8 nervous system and sense organs
10.9organ systems interaction
11Common Disease30
11.1Health, illness, disease causes, disease signs, disease progression
11.2inheritance, constitution, disposition
11.3 Human Genetics and Genetic Engineering
11.4Pathology of the cell, growth and its disorders, Tumors, developmental disorders
11.5Local and general circulatory disorders, bleedings
11.6Inflammation, immune system disorders 
11.7Ageing Process
12 Special Disease and Nutritional Medicine120
12.1 Diseases of the digestive tract including liver and pancreas, condition after gastroenteral surgeries
12.2 Kidney And Urinary Tract Diseases
12.3 Diseases of the heart, circulation and respiration
12.4Diseases of metabolism, Diabetes mellitus in particular
12.5Water and electrolysis disorders
12.6Immunological, allergological and rheumatic diseases 
12.7Endocrinological Disorders
12.8Hematological and oncological disorders
12.9 Infection diseases
12.10Neurological and dermatological subject-related Diseases
12.11Paediatric Diseases 
12.12Pregnancy Complications
12.13Error nutrition including adiposity, bulimia, anorexia nervosa
12.14 Pre-and postoperative nutrition
13First Help 20
13.1General behavior for emergency situations 
13.2First supply of wounded
13.3Blood breastfeeding and wound care
13.4 Measures in shock states and resuscitation
13.5Supply of Bone Fractures
13.6Transport of injured 
13.7Behavior in the case of work accidents and other emergencies
14Diätetik1,000
14.1Development and Importance of Dietetics
14.2Possibilities and Limits of Nutrition Therapy
14.3Set up, calculate, and standardize daily and weekly feed plans
14.4Integrating diet and diet plans into a clinic's catering offer 
14.5Treatment-Fair Food Selection
14.6Preparing to prepare food under quality criteria
14.7 Documenting nutrition and dietary measures
14.8Planning, Calculate, carry out and monitor diet and diet therapeutic measures under medical prescription at
14.8.1 Diseases of the mouth and throat, esophagus, stomach, intestines, liver, biliary and pancreas; condition after gastroenteral surgeries
14.8.2metabolic diseases, especially diabetes mellitus, hyperlipoproteinemia, hyperuricaemia and gout 
14.8.3Circular, heart and respiratory diseases, especially hypertension, arteriosclerosis, myocardial infarction, cardiac insufficiency
14.8.4kidney and urinary tract diseases, in particular renal insufficiency, nephrolithiasis, nephrotic Syndrome
14.8.5Endocrinological Diseases 
14.8.6Immunological, allergological and rheumatic diseases
14.8.7Hematology and oncological diseases
14.8.8 Infection disorders
14.8.9Neurological Diseases
14.8.10Dermatological diseases and after burns
14.8.11Paediatric disorders, including congenital metabolic diseases
14.8.12Pregnancy Complications
14.8.13Error nutrition including adiposity, bulimia and anorexia nervosa
14.9Enteral and Parenteral Nutrition
14.10 Pre-and postoperative nutrition
14.11Diagnostic and Elimination Diets
14.12Vegetarian diet and outsider diets under disease conditions
15Cook and KitchenTechnology380
15.1pre-production techniques
15.2 Delivery, reprocessing types
15.3nutrient retention
15.4Kitchen Expressions
15.5specialized processing of meat, fish, milk and dairy products, cheeses, eggs, cereals and cereal products, bakery products, potatoes, vegetables, mushrooms, legumes, fruit and vegetables Convenience products
15.6Kitchen-echelon use of herbs and spices
15.7Cooking Food
15.8Criteria for assessing food quality
15.9 Quantities
15.10Recipes 
15.11Food Planning and Mention
15.12Getränkekunde
15.13Work and Time Planning
15.14Economic Handling of Food
15.15Kitchenware Device Customer
15.16Material Customer
16 Food industry40
16.1Basic terms of economic theory
16.2Economic Systems
16.3Agriculture as economic factor
16.4 Food industry
16.4.1in the Federal Republic of Germany
16.4.2in the European Union
16.4.3in the rest of the world
16.5 Consumer protection, consumer associations
16.6Food processing plants and Food Chemical Investigation Offices, including inspection
17Organization of the Kitchen operations140
17.1Construction and installation of large kitchens
17.2Catering And Food Distribution Systems
17.3Principles and methods of work design
17.4 Human resources and personnel management in large households
17.5Food in the Large Budget
17.6Acquitting and Storage 
17.7Large-scale edible installation
17.8Quality assurance in large household
18 Introduction to nutritional psychology and nutritional sociology80
18.1 Food Psychology
18.1.1Basic Terms, Working Methods, Standards, EßBehavior
18.1.2Forms of perception and other cognitive processes as well as their development
18.1.3Food behavior motivational structure
18.1.4Learning theories and influences on dietary behavior
18.1.5Gestörte Eßbehave unter disease conditions and its influence
18.1.6Psychological peculiarities of the patient
18.1.7 Basics of Psychological Conversation
18.2Food Sociology
18.2.1Basic terms and working methods
18.2.2Food behavior collection methods
18.2.3Social roles, role conflicts, status, status icons
18.2.4 Communication and communication problems in groups
18.2.5Social Determinants of dietary behavior
19Dietary and Nutrition Advice 250
19.1Nutrition and Dietary advice destination and tasks 
19.2Advisor Requirements
19.3Communication and Communication Disorders
19.4 Discussion forms in diet and diet counseling
19.5pedagogical basics
19.6Didactics and Methodology in Advice
19.7Create consulting concepts
19.8 Planning, performing and reprocessing group and individual advisors
19.9 Documentation
19.10Selected methods for nutrition surveys
For distribution to subjects 1 to 19160
 ---------
total number of hours 3.050
B.Practical Training
 Number of hours
1.Dietetics including Organization Kitchen-operated700
2.cooking and kitchen technology including hygiene 200
3.Dietary and Nutrition Advice150
For distribution120
hospital internship according to § 1 para. 3 230
--------
Total number of hours1,400
Non-official table of contents

Appendix 2 (to § 1 Section 4)

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

certificate
about participation in training events
name, first name

--------------------------------------------------------------------------
Date of birth

--------------------------------------------------------------------------
has been born in the period of ------------------- up to ------------------------------
regularly and successfully participated in the theoretical and practical lessons
and the practical training according to § 4/ § 12 *) of the Diätassistentengesetz
.

The Education was interrupted during the theoretical and practical teaching
by ----------- Days and during practical training by ------------
days.

Location, date

-----------------------------------------
(Stamp)
-----------------------------------------
(Signature (s) of School Management)

------------
*) Delete as appropriate.
Non-tampering table of contents

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

(site of the original text BGBl. I 1994, 2100)
The Chairman
of the Audit Committee



on the State Examination
to the Diätassistent/Diätassistent

Name, First name

--------------------------------------------------------------------------
birthdate

--------------------------------------------------------------------------

on ...................... the state examination in accordance with § 2 para. 1 no. 1
of the Diätassistentengesetz (Diätassistentengesetz) before the State Examination Committee at the
.............................. in ............................

You have received the following validation notes:
1. in the written part of the exam "....................."
2. in the oral part of the examination "....................."
3. in the practical part of the exam "....................."

Location, date

.........................................
(Siegel)
.........................................................
(Signature of the Chairman of the
Audit Committee)
Non-tampering table of contents

Appendix 4 (to § 15)

(the original text site BGBl. I 1994, 2101)
 Urkunde
on the permission to guide the professional title

Name, first name

--------------------------------------------------------------------------
born on

--------------------------------------------------------------------------

is granted permission to use the Diätassistentengesetz (Diätassistentengesetz) with effect from today's
Job title

"------------------------------------------------------------"



Location, date

-----------------------------------------
(Seal)
-----------------------------------------
(Signature)
Non-official table of contents

Appendix 5 (to § 16a paragraph 2)

.. ........................................................................ .
(label of the Device)
Certificate
to participate in the customization course
Name, first name
.. ................................................................................................................................................................................................. .....
Date of birthbirthplace
.. ........................................................................ ... ........................................................................ .
has in the time of. ..........  to. ......... .regularly participated in the
adaptation period prescribed by the competent authority in accordance with § 16a (2) of the Training and
Examination Regulations for Diätassistentinnen and Diätassistenten.
The final interview has passed/did not pass * .
 
Location, Date
.. ....................................................................................... .(stamp)
.. ....................................................................................... .
Signature (s) of the Setup
Location, Date
.. ....................................................................................... .(stamp)
.. ....................................................................................... .
Signature (s) of the people after § 16a Paragraph 2 sentence 7
*
Delete as applicable.
Non-Official Table of Contents

Attachment 6 (to § 16a paragraph 7)

The Chair
of the Audit Committee
Certificate
on the state proficiency test
for
.. .......................................................................................................................................................... .
Name, first name
.. ................................................................................................................................................................................................. .
Date of birthbirthplace
.. ........................................................................ ... .......................................................... .
has the. ..........  passed the state proficiency test in accordance with § 16a (3) of the Training and
Examination Ordinance for Diätassistentinnen und Diätassistenten/failed to pass *
*
Delete as applicable.
Location, date
. ....................................................................................... .(Siegel)
.. ....................................................................................... .
(Signature (s) The Chairman of the Audit Committee