| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SBF101 | ||||
| Course Name: | Basic Anatomy | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. AHMET TAHA DEMİRBAŞ | ||||
| Course Lecturer(s): | Ahmet Taha Demirbaş | ||||
| Course Assistants: |
| Course Objectives: | The aim of the lesson for each student; It is aimed that students will comprehend general knowledge about basic anatomy knowledge, terminology, bone, joint, muscle, circulation, respiratory, digestive, endocrine, urogenital and nervous systems and sensory organs and understand the organs that make up the systems and the structural and neighborly relations between these organs. |
| Course Content: | Basic anatomical planes, anatomy of head, spine, upper and lower extremity bones, joints, smooth muscles, skeletal muscles, cardiac muscle anatomy and circulatory system anatomy, lymphatic system and blood tissue, respiratory system anatomy, nervous system anatomy, digestive system anatomy, endocrine system anatomy, urinary system anatomy, female reproductive system anatomy, male reproductive system anatomy and special sense organ anatomy. |
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The students who have succeeded in this course;
1) Students who successfully complete this course; 1. Defines the basic anatomical terms and anatomical planes. 2. Defines the anatomical features of the head, trunk, upper and lower extremity bones, joints and muscles. 3. Defines the anatomical features of the heart muscle, smooth and skeletal muscles in the body. 4. Defines the circulatory system anatomy and vessels. 5. Knows the respiratory system organs, expresses the functions of the upper and lower respiratory organs. 6. Counts the digestive tract and attachment organs and describes their functions. 7. Describes the organs that make up the urinary system, explains the urine production mechanism. 8. Describes male and female genital system organs and defines their functions. 9. Classifies the nervous system, expresses the central nervous system and the parts that make up the peripheral nervous system. |
| Week | Subject | Related Preparation |
| 1) | Introduction to Human Anatomy Anatomy and Anatomical Planes Medical Terminology Introduction to Locomotor System Anatomy Upper Extremity Bones Lower Extremity Bones Columna Vertebralis - Thorax Bones Skull Bones Joints Skeletal Muscles (Striated Muscles) Introduction to the Circulatory System Heart Main Veins in the Body Arteries-Veins Respiratory System Organs Respiratory Mechanism Introduction to the Digestive System Digestive Tract Organs Additive Organs in Digestion Urinary System Anatomy Female Genital System Anatomy Male Genital System Anatomy Introduction to the Nervous System Medulla Spinalis and Spinal Nerves Central Nervous System Endocrine System Anatomy Final Exam Preparation Final Examination | 1. Köylü H. Klinik Anlatımlı Tıbbi Fizyoloji. İstanbul: İstanbul tıp kitabevi; 2016. 2. Standring S, editor. Gray's anatomy: The anatomical basis of clinical practice. London: Churchill Livingstone Elsevier; 2008. |
| Course Notes / Textbooks: | 1.Yıldırım M. Topografik Anatomi. Nobel Tıp Kitabevi, İstanbul 2004 2. Taner D, Editör. Fonksiyonel Nöroanatomi. Ankara: Odtü Yayıncılık; 2007. 3. Arıncı K, Elhan A. Anatomi. Ankara: Güneş Kitabevi; 2006. 4. Netter Fh. Atlas Of Human Anatomy. Usa: Saunders; 2014. |
| References: | 1.Yıldırım M. Anatomide Başarı İnsan Anatomisi Çalışma Kitabı. Nobel Tıp Kitabevi, İstanbul 2001 2.Yıldırım M. İnsan Anatomisi Cilt 1. Nobel Tıp Kitabevi, İstanbul 2005 |
| Course Learning Outcomes | 1 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 2 | ||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 2 | ||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 2 | ||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | 2 | ||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 2 | ||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 2 | ||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | 2 | ||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 2 | ||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 2 | ||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 2 | ||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | 2 | ||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | 2 | ||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | 2 | ||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | 2 | ||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 2 | ||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 2 |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 1 |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 1 |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | 1 |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 1 |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 1 |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | 1 |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 1 |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 1 |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 1 |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | 1 |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | 1 |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | 1 |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | 1 |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 12 | 24 |
| Study Hours Out of Class | 15 | 54 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 80 | |