Ecotrophology

The Nutritional Sciences (Greek οἶκος oikos "house", τροφή trophe " diet " and -logy ) is since the 1960s in Germany, the independent interdisciplinary field of study of the budgetary and nutritional sciences. Its spelling is not uniform: some colleges and the professional association speak of Nutritional Sciences.

Study

The study of dietetics is possible both at universities and at colleges. It has now been almost all universities of diploma ( Dipl troph or graduate Oecotroph. .. ) Converted to the stepped and modularized bachelor's and master's degrees; the acquired academic degrees are now called Bachelor of Science ( BSc ) and Master of Science ( MSc). Due to the increasing profile of the individual courses of study are comparable to those heavier than before the changeover, when there was still a graduate framework examination regulations. So there are now specialized courses such as Public Health Nutrition, diet and exercise or consumer science. In the case of a promotion, the title Dr. oec. troph. awarded.

Content

The Nutritional addresses both scientific and medical as well as psycho- sociological and economic subjects. In contrast, the Trophologie focuses primarily on the scientific aspects of nutrition.

So the teaching areas in scientific subjects such as nutrition, including dietetics and health education, the sociological subjects such as nutrition sociology, budget counseling and consumer education and social policy, economics elements such as economics and human resource management as well as the relevant in housekeeping household appliances and relevant in the food industry, food technology or process. Interfaces between disciplines form subjects such as the foraging ecology and nutrition in developing countries.

In a university study of dietetics these subjects in the main study to build on the treated as preparatory courses in the basic study subjects; which include, inter alia, botany and zoology, microbiology and hygiene, anatomy and physiology, chemistry and biochemistry, mathematics and statistics, food technology and buyer, economics and business administration, and sometimes physics or sociology.

Statistics

In the winter semester 2004/2005 were approximately 7100 students enrolled in the subject " Food and household science " (4 % more than five years earlier ). The number of graduates reached in graduation year 2004 with around 1100 a new high ( around 13 % ( 130) more than in the previous year). It is worth noting the high proportion of bachelor graduates ( 13%) in this study. As before, the subject is a woman Domain: The proportion of graduates in the subject household and Nutritional Sciences was 88 %.

Fields of work

Nutritionists often find in their field of activity represents an interface position between consumers and food businesses and society, and economy and communicate accordingly with a variety of stakeholders.

Nutritionists work in accordance with their training in very different areas: In lines of large households such as canteens, hospitals or homes, in staff development, in-house business management, consumer advice centers, in counseling of individuals or groups, such as independent nutritionist or health insurance, in Food and beverage industry, for example, as product developers, quality assurance, quality management or marketing. One can find household and nutritionists but also in social and market research, PR agencies or in science journalism. With a master's degree to qualify for nutritionists activities in research and teaching at universities and schools, for example as a technical or vocational school teachers.