PTR1009 Basic AnatomyBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
PTR1009 Basic Anatomy Fall 2 0 2 5

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Hybrid
Course Coordinator : Assoc. Prof. HASAN KEREM ALPTEKİN
Course Objectives: Objectives of this course are to introduce the basic anatomical concepts, anatomical planes, anatomical characteristics of musculoskeletal system, pulmonary system, heart and circulatory system, blood and lymphoid system, gastrointestinal system, urinary system, reproductive system, endocrine system, nervous system, and sensory organs, and to enable students to use the knowledge about anatomy in their professional practices.

Learning Outcomes

The students who have succeeded in this course;
1.Define anatomical body planes, and the basic concepts of anatomy.

2. Describe the terms of anatomical structures related to musculoskeletal system, joints and muscles.

3.Use the anatomical terms and concepts related to circulatory system and pulmonary system, gastrointestinal
system and urinary system in their professional practices.

4.Use the anatomical terms and concepts related to endocrine system, reproductive system, nervous system and
sensory organs in their professional practices.

Course Content

This course provides students with foundational knowledge of human anatomy. Students will learn the basic anatomy of the skeletal, articular, muscular, cardiovascular, pulmonary, urinary, endocrine, gastrointestinal, nervous, and reproductive systems as well as sensory organs. Additional content will include basic terminology for anatomical directions, planes, and movements of the human body. Relevant clinical application of anatomical knowledge will be introduced throughout the course.

Weekly Detailed Course Contents

Week Subject Related Preparation

Sources

Course Notes / Textbooks: Betts, J. et al. (2017) Anatomy and Physiology. Houston, TX: OpenStax

Moore, K. L. (2014) Moore Clinically Oriented Anatomy. Philadelphia, PA: Lippincott Williams & Wilkins, a Wolters Kluwer business.

Netter, F. H. (2014) Atlas of Human Anatomy Sixth Edition. Philadelphia, PA: Saunders an imprint of Elsevier Inc.
References: Betts, J. et al. (2017) Anatomy and Physiology. Houston, TX: OpenStax

Moore, K. L. (2014) Moore Clinically Oriented Anatomy. Philadelphia, PA: Lippincott Williams & Wilkins, a Wolters Kluwer business.

Netter, F. H. (2014) Atlas of Human Anatomy Sixth Edition. Philadelphia, PA: Saunders an imprint of Elsevier Inc.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Total %
PERCENTAGE OF SEMESTER WORK % 0
PERCENTAGE OF FINAL WORK %
Total %

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