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TR

PHYSIOLOGY

Course
FIZY110 - PHYSIOLOGY
Department
Nutrition and Dietetics - Turkish - Undergraduate
Course Type
Course
Status
Required
Language
Turkish
Credit
3
ECTS
4
T+P+L
3 + 0 + 0
Course Coordinator(s)
Dr. İpek Nurdan DİKMEN
Prerequisite
-
Keywords

Course Description

The aim of this course is to provide students in all medical physiology to have the basic knowledge of. basic concepts and terms, students physiology In this course, cell functions, respiratory mechanics, transportation of blood oxygen and carbon dioxide and function, heart function, blood and lymph circulation, blood and fluid-electrolyte, central nervous system, peripheral system, endocrine system, urinary system digestive system, they will have detailed information about the scope of this course, students also senses; Cell-blood-muscle-circulation learn the 'aspiration physiology may explain the physiological mechanisms level of income, you can get to come identify the cell physiology, muscles may explain the physiology level of income, blood physiology, is the knowledge of respiratory physiology, they gain the ability to explain the physiological incidences.

PHYSIOLOGY

Evaluation Tools (Active Term)

Item Type Weight (%)
vize Midterm 40
final Final 60
Total 100

Course outcomes

  1. 01 1.Define the basic concepts related to physiology (2)
  2. 02 2. Expresses the relationship between the body's normal structure and functions (3)
  3. 03 3. Explain the integration of physiological mechanisms and relationships with each other within the scope of systems (4).
  4. 04 4.Makes comparison based on theoretical knowledge (4).
  5. 05 5. Evaluates the place, importance and usage areas of physiology studies in vocational education and training (5)
  6. 06 6. By understanding the normal functioning of the human body, it establishes a connection between abnormal functioning (physiopathological) processes (4).
  7. 07 7.Discuss the mechanisms that maintain homeostasis against changes between the body's internal and external environment (5)

Course Syllabus

Week Topic
Week 1 Fizyolojiye Giriş
Week 2 Hücre ve doku Fizyolojisi,Homeostazis kavramı
Week 3 Kan Fizyolojisi
Week 4 Kalp ve Dolaşım Sistemi Fizyolojisi-1
Week 5 Kalp ve Dolaşım Sistemi Fizyolojisi-2
Week 6 Periferik ve Santral Sinir sistem Fizyolojisi-1
Week 7 Vize sınavı
Week 8 Periferik ve Santral Sinir sistem Fizyolojisi-2
Week 9 Kas Fizyolojisi
Week 10 Sindirim Sistemi Fizyolojisi
Week 11 Boşaltım sistemi fizyolojisi
Week 12 Solunum Sistemi Fizyolojisi
Week 13 Endokrin Sistem Fizyolojisi
Week 14 GENEL TEKRAR
Week 15 Final sınavı

Reference Books & Course Materials

  1. 01 1.GELİR E., KOZ M., ERSÖZ G.Fizyoloji Ders Kitabı. 7. Basım, Nobel Yayın Dağıtım,2016
  2. 02 2.Prof Dr.PINAR L.,Sinir ve Kas Fizyolojisi, Eflatun Yayınevi,Ekim 2010 / 1. Baskı
  3. 03 3.Tıbbi Fizyoloji kitabı, Guyton & Hall, 19. ed. Textbook of Medical Physiology: (Textbook of Medical Physiology)Prof.Dr.Zeynep Solakoğlu çevirileri

Learning Outcomes

  1. L01 Define the basic concepts related to physiology SOLO 3
  2. L02 Expresses the relationship between the body's normal structure and functions SOLO 3
  3. L03 Explain the integration of physiological mechanisms and relationships with each other within the scope of systems. SOLO 3
  4. L04 Discuss the mechanisms that maintain homeostasis against changes between the body's internal and external environment. SOLO 4
  5. L05 By understanding the normal functioning of the human body, it establishes a connection between abnormal functioning (physiopathological) processes. SOLO 4

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

LO P01 P02 P03 P04 P05 P06 P07 P08 P09 P10 P11 Average
L01 4 4 1 1 0 1 0 0 0 0 0 1
L02 5 1 1 1 0 0 0 0 0 0 0 0.73
L03 5 1 1 1 0 0 0 0 0 0 0 0.73
L04 4 0 2 4 2 2 0 0 1 0 0 1.36
L05 5 4 2 0 0 1 0 0 0 0 0 1.09