NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BME2001	Human Physiology	Spring	3	0	3	5

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Assist. Prof. CANAN BAĞCI
Course Lecturer(s):	Assist. Prof. HANİFE YASEMİN KESKİN ERGEN
Recommended Optional Program Components:	None
Course Objectives:	It aims to gain basic information about the structure and functions of the human body from the cellular level to the level of systems. After a short introduction, the topics of muscles, nervous system, cardiovascular system, respiratory system, excretory system, digestive system, endocrine system and reproductive system will be discussed.

Learning Outcomes

The students who have succeeded in this course;
At the end of this course students will be able to;
explain the processes of formation and maintenance of homeostasis in the body from the level of cell to the level of organ systems
explain the structure and function of the each organ system in human body
describe the regulatory mechanisms of the organ systems and the relationship between different organ systems
describe how we able to collect data about the health status of the subjects and about several physiological processes that take place in human body
describe the information that can be obtained about body via different measurement techniques (e.g. blood sample, electrophysiological data like ECG and EMG, pulmonary function tests)

Course Content

Physiology is the science of understanding how complex living organisms function from cellular level to organ systems level. This introductory course will focus on the fundamental concepts of human physiology. After discussing cell physiology, organization of human body and control systems, individual organ systems will be covered. Measurement techniques and the information that we can obtain from the collected physiological signals will also be covered.

Teaching methods and techniques used in the course are lecture, reading, discussion and individual study.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to human physiology, brief information about medical terminology, general organization of body, homeostasis and control systems of the body	Lecture notes
2)	Cell membrane, substance transport across the cell membrane, membrane resting potential, action potential	Lecture notes
3)	Excitable tissues, structure of muscles (skeletal muscle, smooth muscle and cardiac muscle), muscle contraction	Lecture notes
4)	Cardiac cycle, heart sounds, electrocardiography, cardiac output	Lecture notes
5)	Regulation of the cardiac functions, paths of circulation, blood vessels, blood pressure	Lecture notes
6)	Blood physiology; Skeletal system	Lecture notes
7)	Respiratory system, gas transport, regulation of respiration	Lecture notes
8)	Nervous system, types of neuron cells, action potential, synaptic transmission	Lecture notes
9)	Central and peripheral nervous system	Lecture notes
10)	Sensory physiology, regulation of body movements, states of brain activity,	Lecture notes
11)	Digestive system, gastrointestinal organs, secretions, digestion and absorption	Lecture notes
12)	Structure of the kidneys and urinary system, urine formation and elimination, fluid and electrolyte balance	Lecture notes
13)	General characteristics of the endocrine system, Endocrine glands	Lecture notes
14)	Male and female reproductive system physiology	Lecture notes

Sources

Course Notes / Textbooks:
References:	1. Guyton and Hall, Textbook of Medical Physiology, Hall, John E. Twelfth edition, Philadelphia: Saunders/Elsevier, 2011 (or a newer version is also acceptable) 2. Ganong’s review of medical physiology/ Kim E. Barrett; Scott Boitano, Susan M. Barman, Heddwen L. Brooks, New York : McGraw-Hill, 2016

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 5
Quizzes	2	% 15
Midterms	1	% 35
Final	1	% 45
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	6	84
Quizzes	2	1	2
Midterms	1	2	2
Final	1	2	2
Total Workload			132

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5)	To communicate effectively with advisee, colleagues for effective professional relationships.
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7)	To use life-long learning, problem-solving and critical thinking skills.
8)	To act in accordance with ethical principles and values in professional practice.
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.