It is to gain knowledge of the normal functioning of the cell, tissue and organ systems that make up the human body, how the organ systems interact with each other, and how their functions are regulated.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Obligatory attendance
Instructor(s)
Dr. Pınar Tayfur
Course Assistant(s)
research assistant Nursena uyarer
Schedule
Monday, 09:00-12:50, CB 01-01
Office Hour(s)
Monday, 13:00-15:00
Teaching Methods and Techniques
-Lecture, Question-Answer, Discussion
Principle Sources
1. Lecture notes
2. İnsan Fizyolojisi Kitabı, Türk Fizyolojik Bilimler Derneği, editör Erdal Ağar. (2021). 1. Baskı, İstanbul.
3. Guyton and Hall Textbook of Medical Physiology, Hall, J. E., & Hall, M. E. (2020). Elsevier Health Sciences
Other Sources
1. Costanzo Physiology, Linda S. Costanzo (2019). Elsevier Health Sciences.
2. Widmaier, E., Raff, H., & Strang, K. T. (2022). Vander's human physiology. McGraw-Hill US Higher Ed USE.
4. Fizyoloji: Lippincott görsel anlatımlı çalışma kitapları / Robin Preston, Thad E. Wilson, çev. ed.:Ümmühan İşoğlu-Alkaç, Yrd. çev. ed.: M. Numan Ermutlu, Bayram Yılmaz
5. Ganong’un Tıbbi Fizyolojisi. William F. Ganong; çev.: Türk Fizyolojik Bilimler Derneği (2018).
Course Schedules
Week
Contents
Learning Methods
1. Week
Introduction to Human Physiology, Concept of Homeostasis, body's control systems
Lecture, Question, Answer Discussion
2. Week
Cellular-molecular basis of physiology
Lecture, Question, Answer Discussion
3. Week
Cell membrane and physiological characteristics
Lecture, Question, Answer Discussion
4. Week
Membran resting potentials, graded and action potentials
Lecture, Question, Answer Discussion
5. Week
Functional organization of the human body and tissues
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Knows the working principles of human metabolism.
LO-2
Knows the effects of food intake on metabolism.
LO-3
Knows the working mechanisms of all cells, tissues, organs and systems in the body.
LO-4
Knows the importance of blood and oxygen in the human body for the cells and their relationship with nutrients.
LO-5
Knows the physiology of the systems in the human body and their structures at the cellular level.
LO-6
Knows the basic information about the physiology of systems in the human body and the causes of the formation of basic diseases related to the systems.
