| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| FTR1015 | Basic Physiology | Fall | 2 | 0 | 2 | 5 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Assoc. Prof. HASAN KEREM ALPTEKİN |
| Course Lecturer(s): |
Dr. Öğr. Üyesi HANİFE YASEMİN KESKİN ERGEN Instructor ZEYNEP GÜL Dr. Öğr. Üyesi DEMET TEKİN Prof. Dr. MEMET HANİFİ EMRE |
| Course Objectives: | This course aims to give basic knowledge about normal functioning of human body from the cellular level to the system level. |
|
The students who have succeeded in this course; At the end of this course students be able to; o Identify basic functions of the cell and describe the term of homeostasis. o Describe the principals of substance transportation across the cell membrane. o Distinguish structures and functions of different muscle types. o Describe how the inhaled gases can be transported to the tissues. o Name the organs of the digestive system and identify their functions. o Order the events that take place during digestion and absorption of the food. o Describe the way of excretion of waste products from the body. o Make an inference that how the central control system will be acting in the case of thirst and/or hunger. o Name the effects of different hormones on food metabolism. |
| This course provides basic information about the functions of the cell; mechanisms of substance transport throughout the cell membrane; muscle contraction mechanisms; functions of heart; blood circulation; gas transport to the tissues; organs of the digestive system and their functions; absorption and transmission of the digested foods via blood, central control of food and water intake; excretion of waste products produced during digestion of food. |
| Week | Subject | Related Preparation | |
| 1) | Introduction to physiology, general organization of the body from the cellular level to the organs, homeostasis. | ||
| 2) | Cell membrane, transport of substances across the cell membrane | ||
| 3) | Muscle physiology: structure and the function of the skeletal muscles, smooth muscles and heart muscle. | ||
| 4) | Structure of the heart, blood vessels, cardiac cycle | ||
| 5) | QUIZ Blood physiology, blood cells and their functions | ||
| 6) | Respiration, gas exchange between tissues and blood Introduction to the digestive system | ||
| 7) | Digestion process in the stomach and duodenum Digestive functions of the pancreas and the liver | ||
| 8) | MIDTERM EXAM | ||
| 9) | Digestion and absorption in the gastrointestinal track | ||
| 10) | Urinary physiology, production and excretion of urine | ||
| 11) | General organization of the nervous system, autonomic nervous system | ||
| 12) | Hypothalamus, regulation of food and water intake | ||
| 13) | Somatic and special senses | ||
| 14) | QUIZ General characteristic of the endocrine system, hormone action; thyroid and parathyroid hormones | ||
| 15) | Pancreas hormones, adrenal gland hormones, gender hormones General review of course content | ||
| 16) | Final Exam | ||
| Course Notes: | Ders notları |
| References: | Ganong'un Tıbbi Fizyolojisi, Çeviri Edit. Gökbel H. Nobel Tıp Kitapevi, İstanbul, 2011. Tıbbi Fizyoloji Cep Kitabı, Guyton & Hall. Çeviri Edit. Solakoğlu Z. Nobel Tıp Kitapevi. İstanbul, 2010. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | 2 | % 20 |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 20 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 16 | 3 | 48 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 0 | 0 | 0 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 2 | 15 | 30 |
| Preliminary Jury | 0 | ||
| Midterms | 1 | 20 | 20 |
| Paper Submission | 0 | ||
| Jury | 0 | ||
| Final | 1 | 27 | 27 |
| Total Workload | 125 | ||
| 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. | 1 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 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.) | |
| 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 |