Physiology (MED181) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Physiology MED181 1. Semester 3 0 0 3 6
Pre-requisite Course(s)
N/A
Course Language English
Course Type Compulsory Departmental Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Question and Answer.
Course Coordinator
Course Lecturer(s)
  • Asst. Prof. Dr. Ali Doğan Dursun
Course Assistants
Course Objectives The aim of this course is; to enable learners to learn the normal working principles of the body, cells, tissues, organs and systems.
Course Learning Outcomes The students who succeeded in this course;
  • Explains the function of all cells, tissues, organs and systems in the body in healthy individuals
  • Explains the working mechanisms of all cells, tissues, organs and systems in the body.
  • Explains the connection and interaction between cell-tissue-organ and system
  • Totally discloses the association of the organism with the environment.
  • Learns the response of the organism in disease states.
Course Content Physiology of cell, nerve, muscle, heart, circulatory system, respiratory system, digestive system, excretory system, endocrine system, reproductive system, central nervous system, sensory system and body fluids and electrolytes.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Cell physiology Reading the subjects from the references
2 Nerve physiology Reading the subjects from the references
3 Muscle physiology Reading the subjects from the references
4 Blood physiology Reading the subjects from the references
5 Heart physiology Reading the subjects from the references
6 Circulatory system physiology Reading the subjects from the references
7 Respiratory system physiology Reading the subjects from the references
8 Midterm exam
9 Digestive system and metabolism physiology Reading the subjects from the references
10 Excretory system physiology Reading the subjects from the references
11 Endocrine system physiology Reading the subjects from the references
12 Reproductive system physiology Reading the subjects from the references
13 Central nervous system physiology Reading the subjects from the references
14 Sense system physiology Reading the subjects from the references
15 Body fluids and electrolytes Reading the subjects from the references
16 Final Exam

Sources

Course Book 1. Hall, J. E. (2015). Guyton and Hall textbook of medical physiology e-Book. Elsevier Health Sciences.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 50
Final Exam/Final Jury 1 50
Toplam 2 100
Percentage of Semester Work 50
Percentage of Final Work 50
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class 14 5 70
Presentation/Seminar Prepration
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 12 12
Prepration of Final Exams/Final Jury 1 20 20
Total Workload 150