Training And Examination Regulation For Diet Dietary Assistants

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

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Read the untranslated law here: http://www.gesetze-im-internet.de/di_tass-aprv/BJNR208800994.html

Training and examination regulation for dietary assistants diet (DiätAss APrV) DiätAss APrV Ausfertigung date: 01.08.1994 full quotation: "training and examination regulation for diet diet assistants from August 1, 1994 (BGBl. I S. 2088), most recently by article 11 of the Decree of 2 August 2013 (BGBl. I S. 3005) has been changed" stand: last modified by article 11 V v. 2.8.2013 3005 for more information on the stand number you find in the menu see remarks footnote (+++ text detection from) : 17.8.1994 +++) input formula on the basis of article 8 of the dietician law of 8 March 1994 (Federal Law Gazette I p. 446) ordered the Ministry of health in consultation with the Federal Ministry of education and Science: § 1 training (1) the three-year training for assistants of diet diet includes the theoretical and practical teaching of 3,050 hours listed in Appendix 1 and there guided practical training of 1,400 hours. Modelling according to § 12 of the Act the hours are for to reduce, and must extend the lessons in all subjects of the annex 1.
(2) in the classes sufficient must be given opportunity students, to develop the required practical abilities and skills, and practice.
(3) the training includes 1 set pursuant to paragraph 1 within the practical training a practical training in hospitals in accordance with Appendix 1, part B. During this time are to familiarize the students with the where necessary workflows and practically to instruct, which are for their professional activity of importance in such tasks and skills of nursing and nutritional medicine.
(4) the regular and successful participation in training events under paragraphs 1 and 3 is to be proven by a certificate according to the model of annex 2.

Section 2 State examination (1) the State examination comprises a written and an oral part of practical.
(2) the candidate puts the test at the school, where he completes the training. The competent authority in whose area the examination or a part of the examination is to be placed, may allow exceptions for important reasons. The Chairman of the audit committees involved are hearing prior to.

§ 3 examination Board (1) at each school an Audit Committee is formed, consisting of the following members: 1 an etón representative of the competent authority or one by the competent authority with carrying out this task entrusted technically suitable person as Chairman, 2. a representative of the school, if the school is subject to the school laws of a country of State supervision by the school administration, 3. following technical reviewers : a) at least one doctor, b) at least one dietitian teaching at the school or a diploma medical educators or a medicine educators with a dietician, c basic training) make teaching forces further to the school according to the subjects to be tested;
those professional auditors should belong to the Audit Committee, have mainly formed the DUT in the test compartment.
(2) the competent authority of a members of the Audit Committee representative of the school administration to the Chairman can order No. 1 by way of derogation from paragraph 1.
(3) each Member of the Audit Committee has one or more deputies. The authority ordered the Chairman of the Audit Committee and after consultation with the Executive Board the professional reviewers and their deputies for the individual subjects.
(4) the competent authority may send experts and observers to participate in all checking operations.

§ 4 admission to the examination (1) the Chairman decides the admission to the examination at the request of the test object and sets the examination dates in consultation with the Executive Board. The examination should not earlier than two months before the end of the training.
(2) admission to the examination will be granted if following evidence: 1. the identity card or passport in officially certified copy, 2. the certificate after § 1 para 4 through participation in training events.
(3) the admission, as well as the examination dates to be communicated at the latest two weeks prior to the examination in writing the DUT.
(4) the special concerns of disabled examinees are promoting their equality of opportunity when carrying out the tests to be considered.

§ 5 written part of the examination (1) the written part of the examination extends to following subject groups: 1 Professional, legal and Government customer; Anatomy; Physiology; Biochemistry of nutrition; Dietetics; Food science and food preservation; Cooking and kitchen appliances;
2. dietetics; special pathology and nutritional medicine.
The examinee has written questions to answer in two sections in each case a supervisory work. The supervisory work in the subjects of Group 1 takes 2 150 minutes 180 minutes, in the subject group. The written part of the examination is carried out on two days. The supervisors are appointed by the school management.
(2) the tasks of the supervisory work are selected by the Chairman of the Audit Committee on a proposal from the school. Each supervisory work is to mark at least two specialist reviewers. From the notes of the specialist auditor, the Chairman of the Audit Committee is the test score for the individual supervisory work in consultation with the professional auditors. The written part of the examination is considered passed if any two supervisory work at least with 'sufficient' is graded.
(3) in the formation of the test score for the written part of the examination are the notes of two supervisory work to weight as follows: the touch of the supervisory work in the subjects Group 1 with a factor of 1, the note of the supervisory work in the subject group 2 by a factor of 2.
The sum of the weighted scores is divided by the sum of the factors.

§ 6 oral part of the examination (1) the oral part of the examination extends to the following courses: 1 diet and nutrition counseling, 2. Dietetics, 3. special pathology and nutritional medicine, 4. organisation of the kitchen operation, 5. hygiene and toxicology.
The examinees are tested individually or in groups up to five. The examinee should no longer than twenty minutes in the 2 to 5 no longer than ten minutes will be tested in compartment 1.
(2) every subject is removed from at least a professional Tester and graded. The Chairman is entitled to participate in, the examination in all subjects He can test himself. From the notes of the specialist auditor the Chairman of the Audit Committee in consultation with the professional auditors, the test score for the oral part of the examination forms. The oral part of the exam is considered passed when at least 'sufficient' amount to the total score and the scores of boxes 1 to 3 and not worse than "poor" is graded by the subjects 4 and 5 not more than a box.
(3) the Chairman of the Audit Committee may permit the presence of listeners at the oral exam testing upon a reasoned request.

§ 7 practical portion of the examination (1) the practical part of the examination extends to the following courses: 1. dietetics: the candidate has to put in writing a diet for a day with meal following on the example of a patient to be treated nutritionally. Here are the calculations of nutrients and the calculations of the prices in writing to hold 2nd cooking and kitchen equipment: the candidate has to produce the meal order in the dietetics professional, to wreak and the manufacturing process to explain 3. diet and nutrition counseling: the examinee has to justify the choice of food given by him in a consultation and to explain their composition, quantities, and the nutritional value and to give technical advice.
Additional questions can be asked in the test specimen.
(2) the practical part of the exam is to cancel if the dietetics professional will be graded worse than 'sufficient'.
(3) the practical part of the exam will be in each individual subject of two specialized Auditors, according to § 3 para 1 No. 3 letter b, removed including at least one professional auditor and graded. From the notes of the specialist auditor the Chairman of the Audit Committee in consultation with the professional auditors, the test score for the practical part of the exam forms. The practical part of the exam is considered passed if every subject with at least 'sufficient' is graded.
(4) the practical part of the exam can be spread over two days.

§ 8 transcript about the exam is to make a record, object, expiration and results of the test and about occurring irregularities emerge from.

§ 9 grading the written supervisory work and the services in the oral and practical examination will be as follows graded:-"very good' (1), if the performance meets the requirements in particular, - 'good' (2), if the performance fully meets the requirements, -"satisfactory"(3) if the performance generally meets the requirements, - 'sufficient' (4), if the performance but has shortcomings, but on the whole still complies with the requirements , - 'poor' (5), if the performance does not meet the requirements, but suggests that there are the necessary basic knowledge and the shortcomings in the near future can be fixed, - "inadequate" (6) if the performance does not meet the requirements, and even the basic knowledge so are gaps, that the shortcomings in the near future cannot be resolved.

§ 10 anniversary and repetition of the exam
(1) the test is passed if any, the exam prescribed by article 2, paragraph 1 is passed.
(2) on the passed State exam, a certificate issued Appendix 3 according to the pattern. About the non-existence, the candidate receives a written notice to specify are the audit notes by the Chairman of the Audit Committee.
(3) the written and the oral examination and each compartment of the practical examination can be repeated once when the DUT has received the grade "deficient" or "insufficient".
(4) has the test specimen in the case of § 7 para 2 in the practical examination the dietetics professional or to repeat one or more of the other subjects in the continuation of the practical test, he only allowed to repeat testing in the individual subjects are, when he took part in a further education, duration and contents of the Chairman of the Audit Committee be determined. Further training may not exceed the duration of one year pursuant to sentence 1 including the time required for the examination. A proof of the further education is the application of the test for admission to the repeat test. The repeat test must be completed no later than 12 months after the last review; in justified cases, the competent authority may allow exceptions.

Resignation of the examination (1) a candidate resigns § 11 after its approval by the examination, he shall in writing inform the reasons for his resignation the Chairman of the Audit Committee. The President approved the resignation, the test is considered not undertaken. The approval is only granted if there are important reasons. In the case of illness, a medical certificate may be required.
(2) will not grant approval for the resignation or the candidate inform the reasons for his resignation, fail to do the test is regarded as fail. § 10 para 3 shall apply mutatis mutandis.

§ 12 failure consequences (1) an examinee fails an exam appointment, he has not or not timely a supervisory job, or he interrupts the examination, so testing is considered fail, if there is not an important reason. § 10 para 3 shall apply mutatis mutandis. An important reason, the test is considered not undertaken.
(2) the decision on whether an important reason exists, meets the Chairman of the Audit Committee. Section 11, subsection 1, sentence 1 and 4 shall apply mutatis mutandis.

§ 13 order violations and cheating the Chairman of the Audit Committee can in specimens which have disturbed the proper conduct of tests significantly or is guilty of cheating is found, the relevant part of the exam fail explain; § 10 para 3 shall apply mutatis mutandis. Such a decision is permissible only up to the end of the entire exam. The withdrawal of an inspection decision because deception is allowed only within three years after completion of the test.

§ Is 14 examination at the request of the exam participant after examination to provide insight into his examination. Written supervisory work are three applications for admission to the examination and inspection records to store ten years.

§ 15 permission certificates if the conditions under § 2 of the dietician law for the granting of permission to the leadership of the professional title pursuant to section 1 of the Act are available, so the competent authority issuing the permission certificate according to the model of annex 4.

Article 16 special provisions for holders of qualifications from another Contracting State of the European economic area (1) applicants who apply for a permit pursuant to section 1 of the Act, to the proof that the conditions laid down in article 2, paragraph 1 No. 2 of the Act are available, an appropriate certificate issued by the competent authority of the Member State of origin or a criminal record issued by any such authority or, if one can not be taught , submit proof of equivalent. Has the applicant already exercised the profession in the Member State of origin, as the authority responsible for issuing the permission in accordance with section 1 of the Act to the competent authority of the Member State of origin may obtain information about penalties imposed as against the applicant or any other professional or criminal measures due to severe stand-adverse behavior or criminal acts related to the exercise of the profession in the Member State of origin. Has to the authority responsible for the licence in the cases of the set 1 or 2 out of facts which have occurred and can be in regard to the conditions of section 2 para 1 No. 2 of the Act of importance, so has to teach the competent authority of the Member State of origin outside the scope of the law and ask them to check these facts and the result and the conclusions , which attracts them in terms of certificates issued by it and evidence of it to inform. The certificates referred to in sentences 1 to 3 and communications are confidential. You must be based only the assessment, if upon the presentation of the exhibition is not more than three months.
(2) applicants who apply for a permit pursuant to section 1 para 1 of dietician law, can submit a corresponding proof of their home Member State to prove that the conditions are met according to § 2 para 1 No. 3 of this Act. Is in the Member State of origin is not required for such proof, is a certificate issued by a competent authority of that State to recognize, from the results, that the conditions of section 2 para 1 No. 3 of the dietician Act are met. Paragraph shall apply accordingly 1 set of 4 and 5.
(3) applicants who have proof of training in the profession of dietetics, which has been acquired in another Contracting State of the European economic area, the job title "Dietitian" or "Dietician" lead to the recognition of their professional qualifications.
(4) by the competent authority of the Member State of origin set 1 not issued certificates referred to in paragraph 1 or set 2 or set does not made 3 requested notifications pursuant to paragraph 1 within two months, can replace the applicant they an affidavit to the competent authority of the Member State of origin with a certificate on the delivery.
(5) the competent authority has to inform the service provider during the initial display of service provision within the meaning of section 8a of the dietician act within one month after receipt of the notification and the accompanying documents of the outcome of their review. The competent authority a review is not possible within this period in exceptional circumstances shall notify the service provider within one month of the reasons for this delay and the schedule for their decision, which must be issued before the end of the second month following the receipt of the complete documentation. The service provider receives no response of the competent authority, within the time limits referred to in sentences 1 and 2, the service may be provided.
(6) paragraphs 1 to 5 shall apply mutatis mutandis to third country diplomas for their recognition under the law of the European Union equality arises.

section 16a recognition arrangements for qualifications from a third country (1) applicants who apply for a permit according to § 1, clause 1 of the diet Assistant Act, paragraph 2 to complete, which concludes with an examination of the contents of the adaptation period or a knowledge examination pursuant to paragraph 3 have an adaptation period to store, if they have proof of education have, which has been acquired and has significant differences to the German training training in a third country , which have been identified by the competent authority within the framework of the examination of their application for the permission to the leadership of the occupation and not by knowledge and skills were compensated, acquired by the applicant in the context of their proven professional experience. Sentence 1 applies to cases in which an examination of the equivalence of education level on the basis of the circumstances present in § 2 paragraph 2 sentence 5 of the dietician Act is not performed.
(2) the adaptation period is used together with the final conversation of stating that the applicant required knowledge and skills have to practice the profession of dietetics (course goal). He is carried out according to the training objective in the form of theoretical and practical lessons, practical training with theoretical instruction or both of facilities according to § 4, sentence 2 and 3 of the dietician law or institutions approved by the competent authority as comparable and concludes with an examination of the contents of the adaptation period. Persons to be involved in the theoretical instruction number 3 point (b) reasonably according to § 3 paragraph 1. The competent authority the duration and content of the adaptation period sets so that the course goal can be achieved. The successful completion of the adaptation period is to be proven by a certificate according to the model of annex 5. The certification is granted when in the test, which is performed in the form of a final call, it has been determined that the applicant have reached the goal of the course. The final discussion is led by an expert examiner pursuant to § 3 paragraph 1 number 3 together with the person pursuant to sentence 3, which supervised the applicant during the period with. Arises in the final conversation, that the applicants have not successfully completed the adaptation period, the specialist auditor decides number 3 in consultation pursuant to § 3 paragraph 1 with the person participating in the discussion pursuant to sentence 3 above a reasonable extension of the adaptation period. An extension is permitted only once. Another conclusion talk followed by the extension. Cannot even after the result of this conversation the certificate issued pursuant to sentence 5 be, the adaptation period may be repeated only once.
(3) in the case of the knowledge test, the applicants will have to prove that they required knowledge and skills have to practice the profession of dietetics. The knowledge audit includes an oral and practical part of each. It is successfully completed, if any of the two parts of the exam is passed.
(4) the oral part of the examination of knowledge extends to the following courses: 1 Professional and law customer, 2. nutrition, 3. food science and food preservation, 4. special pathology and nutritional medicine, 5. diet and dietary advice.
The oral part of the examination is intended for the individual examinee at least 15 and not more than 60 minutes. He number 3 is removed by two specialist Auditors according to article 3 paragraph 1 and rated. The oral part of the knowledge examination is completed, if the specialist auditor him unanimously in an overall "pass" rate with. The existence of at least requires that the performance of the device under test requirements yet despite its shortcomings. The professional auditors come to a different assessment, deciding Chairman of the Audit Committee after consultation with the professional auditors about the existence of.
(5) in the practical part of the knowledge examination, the examinee on the example of a nutritionally-to-treat patients has to make a diet plan with sequence meal for a day, to produce on order of the meal, to set and to explain the manufacturing process. In addition, he has in a consultation to justify the choice of food designated by him, to explain their composition, quantities, and the nutritional value and to give technical advice. The practical part of the exam should be performed on a day. He is removed from two professional accountants, including at least an expert examiner pursuant to § 3 paragraph 1 No. 3 letter b, and evaluated. During the test, demands are allowed the Auditors which relate to specific practical action. The practical part of the knowledge examination is completed, if the specialist auditor examination according "pass" rate with. Paragraph 4 sentence 5 and 6 shall apply mutatis mutandis.
(6) the knowledge exam to be offered at least twice a year and may be repeated once in every part of the exam that was not passed.
(7) on knowledge passed the examination, a certificate is granted of annex 6 according to the pattern.

§ 16b periods, notices, regulations (1) the competent authority has applications for a permit as a dietician or dietician according to § 1, clause 1 of the dietician Act in conjunction with article 2, paragraph 2, to decide four months after submission of the documents required for decisions pursuant to article 2 of the dietician Act 3 or paragraph 4 of the dietician Act in the short term, at the latest.
(2) on the determination of significant differences, which lead to the imposition of a knowledge test or an adaptation period, a remedy capable decision to grant, which contains the following information is the applicants: 1 the level of qualification required in Germany and the level of qualification submitted by the notifiers 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 L 255 of the 30.9.2005, p. 22, L 271 from October 16, 2007, p. 18), most recently by Regulation (EU) No. 623 / 2012 (OJ L 180 from the start, p. 9) is been changed in the current version, 2. the subjects or training components, where significant differences were found, 3. a substantive discussion of the major differences, as well as the reason why this cause that the applicant is not in sufficient form skills and capacities have that in Germany to practice the profession of dietetics , and 4. the reasons why the main differences not could be offset by knowledge and skills, acquired by the applicant in the context of their proven professional experience.
(3) the knowledge exam will take place according to article 16a, paragraph 3 in the form of a State examination before a State examination Commission. The countries can use to perform the tests according to § 2 para 1 the regular examination dates of the State examination. Unless otherwise defined in this section, the §§ 8 apply 11 to 14 for conducting the examination rate, 1 in accordance with.

Article 17 entry into force, expiry this regulation enters into force on the day after the announcement. At the same time, as far as not otherwise resulting from article 11 par. 3 and 4 of the Act, the training and examination regulations for dieticians of 12 February 1974 (Federal Law Gazette I p. 163), last amended by Annex I Chapter X section D section II No. 12 of the Unification Treaty of 31 August 1990 in connection with article 1 of the law of 23 September 1990 (BGBl. 1990 II S. 885) , 1080), override.

Concluding formula the Federal Council has approved.

Appendix 1 (to section 1 para 1) site of the original text BGBl. I 1994, 2092 - 2098 A theoretical and practical teaching hours 1 Professional, legal and State customer 40 1.1 occupational studies and ethics, history of the profession of 1.2 the health system of the Federal Republic of Germany and international cooperation in the health sector, including the health programmes of international organizations, in particular the World Health Organization and Council of Europe 1.3 current vocational and health issues 1.4 dietician law; legal regulations for other practitioners of health care 1.5 working and professional regulations, as far as them for the exercise of the profession of importance are 1.6 accident prevention, maternity protection, labour protection 1.7 introduction to hospital -, disease - and food law with particular reference to the dietary food regulation 1.8 criminal, civil legal and public service regulations, which are in the professional exercise of importance; Legal status of the patient or his legal guardian 1.9 Introduction to the systems of social protection (social security, social assistance, social State offers) 1.10 the foundations of State order in the Federal Republic of Germany 1.11 1.12 economy political opinion, political action; current political questions 2 data processing, documentation and statistics 80 2.1 concepts, structure and task of data processing equipment 2.2 fundamentals of data processing 2.3 basics of hardware with briefings and exercises 2.4 basics of software with practical applications 2.5 principles of data protection and data security 2.6 statistical methods of evaluating and interpreting 2.7 subject-related applications 3 hospital operation teaching 20 3.1 law and forms of organization and funds hospitals 3.2 planning , Construction and equipment of hospitals, hospital ecology 3.3 operation of hospitals including performance areas and dealing with assets 4 specialized English 40 4.1 vocabulary 4.2 translation exercises to understand of technical texts 5 hygiene and Toxicology 60 5.1 hygiene 5.1.1 shape 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 Hospitalism 5.1.7 5.1.8 environmental hygiene epidemiology 5.1.9 nutrition and Microbiology (bacteria , Viruses, fungi, worms, vermin) 5.2 Toxicology 5.2.1 toxic substances in natural food and beverages 5.2.2 toxic products from improper food preparation
 
5.2.3 toxic products of metabolism by microorganisms 5.2.4 toxic substances in foods by outside factors 5.2.5 contamination of food by drugs and feed additives 6 biochemistry of nutrition 140 6.1 basics of inorganic and organic chemistry 6.2 basics of biochemical processes and reactions 6.3 chemistry of 6.3.1 nutrients carbohydrates 6.3.2 lipids 6.3.3 proteins 6.3.4 water 6.3.5 minerals 6.3.6 vitamins 6.4 digestion and absorption 6.4.1 6.4.2 digestive enzymes hormonal regulation 6.5 intermediate metabolism 6.5.1 metabolism of carbohydrates 6.5.2 6.5.3 lipid metabolism metabolism of proteins 6.6
Interaction of nutrients in the intermediary metabolism of 7 dietetics 150 7.1 history and development of the nutrition of the people 7.2 physiological bases of nutrition 7.2.1 7.2.2 body composition regulation of food intake 7.2.3 energy demand 7.2.4 nutrient requirements and recommendations for nutrient intake 7.3 composition of food 7.3.1 Overview 7.3.2 not energy supplying Energieliefernde food components, in particular proteins, lipids, carbohydrates, alcohol 7.3.3 food constituents, in particular water, vitamins, minerals 7.3.4 aroma and flavors 7.3.5 nutritional assessment of foods 7.3.6 substances to 7.4 dietary supplement diet certain populations 7.4.1 infants and young children
 
7.4.2 schoolchildren and adolescents 7.4.3 pregnant and lactating 7.4.4 elderly 7.4.5 athletes 7.4.6 vegetarian 7.4.7 dietary requirements in various religions 7.4.8 other population groups 8 food science and food preservation 190 8.1 food customer 8.1.1 milk and milk products, cheese 8.1.2 eggs 8.1.3 meat and meat products 8.1.4 fish and fish products 8.1.5 edible fats and oils 8.1.6 gelato 8.1.7 cereal and cereal products, bread 8.1.8 vegetables and vegetable products, mushrooms , Pulses 8.1.9 fruit and fruit products 8.1.10 cocoa, non-alcoholic and alcoholic drinks 8.1.11 sugar, honey and confectionery 8.1.12 herbs and spices 8.1.13 foods for particular nutritional uses 8.1.14 additives 8.1.15 new developments in the food sector 8.2 food preservation 8.2.1 importance of food preservation 8.2.2 causes of food spoilage 8.2.3 physical preservation procedures 8.2.4 chemical preservation procedures 9 Anatomy 50 9.1 structure elements, dentistry and body orientations 9.2 movement system 9.3 heart and circulatory system 9.4 respiratory system 9.5 digestive system 9.6 urogenital 9.7 Endocrinology system 9.8 nervous system and sense organs 9.9 skin and its annex bodies
 
10 Physiology 60 10.1 basics of cell physiology 10.2 breathing 10.3 digestive 10.4 blood and cardiovascular system 10.5 electrolyte and water 10.6 acid-base homeostasis 10.7 regulatory mechanisms 10.8 nervous system and sense organs 10.9 interaction the 11 organ systems General pathology 30 11.1 health, disease, disease causes, symptoms, disease progression 11.2 Constitution, inheritance, disposition 11.3 human genetics and genetic engineering 11.4 pathology of the cell growth and its errors, tumors, developmental disorders 11.5 local and general circulation , Bleeding 11.6 inflammation, disorders of the immune system 11.7 ageing 12 special pathology and nutritional medicine 120 12.1 diseases of the digestive tract including liver and pancreas disease, condition after gastroenteralen operations 12.2 diseases of the kidney and dissipating urinary tract 12.3 diseases of the heart, circulation and breathing 12.4 disorders of metabolism, especially diabetes mellitus 12.5 errors in the water and electrolyte balance 12.6 immunologic, Allergy and rheumatic diseases 12.7 endocrine disorders 12.8 haematological and oncological diseases 12.9 infectious diseases 12.10 subject-related neurological and dermatological diseases 12.11 Pediatric diseases
 
12.12 pregnancy complications 12.13 malnutrition including obesity, bulimia, anorexia nervosa 12.14 pre-and postoperative nutrition 13 20 13.1 first aid general behavior during emergencies 13.2 primary care of injured 13.3 haemostasis and wound care 13.4 measures in States of shock and resuscitation 13.5 treatment of bone fractures 13.6 transporting injured 13.7 behavior in work-related accidents and other emergencies 14 dietetics 1,000 14.1 development and importance of dietetics 14.2 possibilities and limitations of nutrition therapy 14.3 setting up , Calculate and standardize daily and weekly meal plan 14.4 integrate nutrition and diet plans the catering offer of a 14.5 clinic selection of therapy-friendly food 14.6 preparing food under quality assurance criteria 14.7 documenting of nutrition and diet therapy measures 14.8 planning, calculating, performing and monitoring of nutrition and diet-therapeutic measures after medical prescription in 14.8.1 diseases of the mouth and throat, esophagus, stomach, intestine, liver , Biliary tract and pancreas; State after gastroenteralen operations 14.8.2 metabolic diseases, particularly diabetes mellitus, Hyperlipoproteinemia, hyperuricemia and gout 14.8.3 of circulation, heart and respiratory disease, especially hypertension, atherosclerosis, heart attack, heart failure 14.8.4 kidney and urinary tract diseases, especially kidney insufficiency, nephrolithiasis, nephrotic syndrome 14.8.5 endocrinological diseases 14.8.6 immunological, allergological and rheumatic diseases 14.8.7 haematological and oncological diseases 14.8.8 14.8.9 infectious diseases neurological 14.8.10 dermatological diseases and pediatric after Burns 14.8.11 diseases including congenital metabolic disorders 14.8.12 pregnancy 14.8.13 malnutrition including obesity , Bulimia and anorexia nervosa 14.9 enteral and parenteral nutrition 14.10 pre-and postoperative nutrition 14.11 diagnostic and elimination diets 14.12 vegetarian diet and outsider diets under disease conditions 15 cooking and kitchen equipment 380 15.1 preparation techniques 15.2 15.3 follow-up, preparation nutrient conservation 15.5 15.4 kitchen term proper processing of meat, fish, milk and dairy products, cheese, eggs, cereals and cereal products, bakery products, potatoes, vegetables, mushrooms, pulses, fruit and convenience products 15.6 Küchentechnische use of herbs and spices 15.7 set by food 15.8 criteria for the assessment of food qualities 15.9 set theory
 
15.10 recipes 15.11 food planning and menu customer 15.12 beverage customer work 15.13 and 15.14 scheduling economizing with food 15.15 Küchentechnische device customer 15.16 materials science 16 agrifood 40 16.1 basic concepts of Economics 16.2 16.3 economies agriculture as an economic factor 16.4 agrifood 16.4.1 in the Federal Republic of Germany 16.4.2 EU 16.4.3 in the rest of the world 16.5 consumer protection, consumer associations 16.6 food processing end farms and Lebensmittelchemische investigation offices including tour 17 organization of the kitchen operation 140 17.1 construction and setting up of industrial kitchens 17.2 catering and food distribution systems 17.3 principles and methods of organising work 17.4 staffing and human resources management in the large budget of 17.5 meals in the large household of 17.6 goods procurement and storage 17.7 dining plan design in the large budget of 17.8 quality assurance in the large household of 18 introduction to nutrition psychology and the sociology of food 80 18.1 nutrition psychology 18.1.1 concepts, working methods, standards, following 18.1.2 forms of perception and other cognitive processes as well as their development 18.1.3 motivation structure of dietary behaviour 18.1.4 learning theories and influences on 18.1.5 nutrition behavior disturbed behaviour under disease conditions and its influence on 18.1.6 psychological features of the patient of 18.1.7 basics of psychological interviewing 18.2 nutrition sociology 18.2.1 basic concepts and working methods 18.2.2 methods for assessing dietary behaviour 18.2.3 role conflicts, social roles, status, status symbols 18.2.4 communication and communication disorders 19 diet and nutrition counseling 250 19.1 aim and tasks of the nutritional and dietary counselling 19.2 requirements in groups 18.2.5 social determinants of dietary behaviour on the consultant 19.3 communication and communication disorders 19.4 forms in the nutrition and diet advice 19.5 educational basics 19.6 didactics and methodology consulting 19.7 consulting concepts create 19.8 plan , Perform and wrapping up of group and individual consultations 19.9 documentation 19.10 selected methods for dietary surveys for distribution to the fan 1-19 160 - hour total 3,050 B. practical training hours 1. dietetics including organization of kitchen operation 700 of 2. cooking and kitchen appliances including hygiene 200 3. diet and nutrition counseling 150 to distribute 120 hospital internship according to § 1 paragraph 3 230
 
 
---Number of hours a total of 1,400 annex 2 (to § 1 para 4) (site of the original text BGBl. I 1994, 2099)-(name of school) certificate of attendance at the training sessions name, first name - date of birth place of birth - has at the time by-up - regularly and with success at the theoretical and practical instruction and the practical training according to § 4 / section 12 *) participated of the dietician law.
The training was during the theoretical and practical lessons to - days and during the practical training-interrupted days.
(Place, date - (stamp) - (Unterschrift(en) of the Executive Board) - *) delete as appropriate.

Annex 3 (to § 10 para 2 sentence 1) (site of the original text BGBl. I 1994, 2100) the Chairman of the Audit Committee testimony on the State assessment to the dietician / diet Assistant name, first name - date of birth place of birth - has most... the State examination pursuant to section 2 para 1 No. 1 of the dietician law before the State Examining Board of... in... passed.
She/er has received following examination notes: 1. in the written part of the test "..."
2. in the oral part of the examination "..."
3. in the practical part of the exam, "..."
Ort, Datum
.........................................
(Siegel)
.........................................
(Signature of the Chairman of the Audit Committee)

Annex 4 (to section 15) (site of the original text BGBl. I 1994, 2101) certificate of permission to conduct the job title, name, first name - born most in - permission to the occupation receives on the basis of the dietician act with effect from today "-" to lead.
Ort, Datum
-----------------------------------------
(Siegel)
-----------------------------------------
(Unterschrift)

Anlage 5 (zu § 16a Absatz 2)

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(Name of institution)
Bescheinigung
über die Teilnahme am Anpassungslehrgang
Name, Vorname
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Geburtsdatum
Geburtsort
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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . has at the time of the... until.... participated regularly in the pursuant to section 16a paragraph 2 of the education and examination regulation for dietary assistants and adaptation period prescribed Dietitians by the competent authority.
He passed/not passed the final conversation *.
 
 
Ort, Datum
 
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(Stempel)
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Signature (s) of the institution place, date...
(Stempel)
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Signature (s) of persons according to article 16a, paragraph 2, sentence 7 * not true delete.

Annex 6 (to section 16a paragraph 7) the Chairperson of the examination Board certificate of the State examination in knowledge for...
Name, Vorname
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Date of birth place of birth... has the after section 16a, paragraph 3 of the education and examination regulation for dietary assistants diet passed/not passed the State examination in knowledge... *.
* Delete not applicable.
 
 
 
Ort, Datum
 
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(Siegel)
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(Unterschrift(en) the Chairperson of the Audit Committee)