ANATOMY

Course Description

In this course, the anatomical structures of the human body forming systems will be discussed in details. At the end of this course students will have learned anatomical structures of the systems with latin terminology. The course aims to give general knowledge about anatomy and terminology; upper and lower extremity joints, trunk joints, upper and lower extremity muscles, trunk muscles and other soft tissues, arteries, veins and nerves/plexus, the anatomy of head and columna vertebralis. In general teaching the aimed to give students anatomy of the circulatory system, anatomy of the respiratory system, anatomy of the digestive system, anatomy of the excretory system, anatomy of the sense organs. Theoretical knowledge of the students is provided by detailed practical applications.

ANATOMY

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Sobotta atlas of human anatomy
2. 02 Gray's anatomy
3. 03 Kenhub

Learning Outcomes

1. L01 Distinguish anatomical terms, anatomical position and planes, cavıtıes and regıons. SOLO 4
2. L02 Will be able to classify all tıssues organs according to their histoligy & function. SOLO 3
3. L03 Express the anatomy of the Musculoskeletal, Respiratory ,Cardiovascular & Lymphatıc system SOLO 3
4. L04 Express the anatomy of the Gastroıntestınal & Dıgestıve system,Nervous system &Endocrıne system. SOLO 3
5. L05 Express the anatomy of the Urınary & reproductıve system &Intagumentary system SOLO 3

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix