Language of instruction: |
Tr |
Type of course: |
Must Course |
Course Level: |
Bachelor
|
Mode of Delivery: |
Hybrid
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Course Coordinator : |
Assoc. Prof. HASAN KEREM ALPTEKİN |
Course Lecturer(s): |
Dr. Öğr. Üyesi AHMET ERKEK
Dr. Öğr. Üyesi İLKNUR SARAL
Dr. Öğr. Üyesi ALİ VEYSEL ÖZDEN
|
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. |
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Week |
Subject |
Related Preparation |
1) |
Introduction to Anatomy and Anatomical Directional Terms and Body Planes |
|
2) |
Musculoskeletal System Bones - Anatomy of Cranium and Columna Vertebralis |
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3) |
Musculoskeletal System Bones – Anatomy of Upper and Lower Extremity Bones |
|
4) |
Musculoskeletal System - Muscles |
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5) |
Joints - Cranium and Columna Vertebralis and Extremies |
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6) |
Anatomy of Circulatory System - Heart |
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7) |
Anatomy of Circulatory System – Arteries and Veins |
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8) |
Midterm Exam |
|
9) |
Anatomy of Pulmonary System |
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10) |
Anatomy of Gastrointestinal System |
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11) |
Anatomy of Urinary System |
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12) |
Anatomy of Endocrine System |
|
13) |
Anatomy of Reproductive System |
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14) |
Anatomy of Nervous System-Anatomy of Sensory Organs |
|
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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. |
1 |
2) |
To act in accordance with ethical principles and values in professional practice. |
2 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
1 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
2 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
1 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
1 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
1 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
1 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
1 |