ANATOMY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY141	ANATOMY	1	4	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. MEHMET KARTAL
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to provide students with a firm understanding of the general anatomy and development of the human body, including all bodily systems.
Contents of the Course Unit:	Introduction to anatomy and terminology, definition of anatomy, general parts, basic concepts, cell, anatomical terms, cranium, continuation of skeletal system, joints, muscles, circulatory system, endocrine system, respiratory system, digestive system, excretory system, reproductive system, nervous system and 5 senses.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Discuss the structural organisation and functions of each system of the human body.
Apply their knowledge of human anatomy to solve questions regarding function and disease.
Explain the basic concepts of anatomy.
Increase the knowledge of anatomical terms.
Explain the cell structure.
Establish a relationship between the anatomical structure of the cell and its physiological function.
Explain the relationship between the skeletal and muscle structures that make up the movement.
Explain the effect of bone muscles and joints on each other.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Individual Research,Reading	Anatomy Terminology	Lecture, laboratory practice, Presentation
2	Literature Review, Individual Research,Reading	Introduction to Anatomy, Bones	Lecture, laboratory practice, Presentation
3	Literature Review, Individual Research,Reading	Bones	Lecture, laboratory practice, Presentation
4	Literature Review, Individual Research,Reading	Joints, Introduction to Muscles	Lecture,laboratory practice, Presentation
5	Literature Review, Individual Research,Reading	Muscles (Head-Neck), Body Muscles, Lower and Upper Extremity Muscles	Lecture, laboratory practice, Presentation
6	Literature search, Individual research,Reading	The Circulatory System	Lecture, laboratory practice, Presentation
7	Literature Review, Individual Research,Reading	Digestive System (digestive tract)	Lecture, laboratory practice, Presentation
8	-	MID-TERM EXAM	-
9	Literature Review, Individual Research,Reading	Digestive System (Organs Assisting Digestion), Respiratory System	Lecture, laboratory practice, Presentation
10	Literature Review, Individual Research,Reading	Urinary System, Genital System in Male and Female	Lecture, laboratory practice, Presentation
11	Literature Review, Individual Research,Reading	Endocrine System	Lecture, laboratory practice, Presentation
12	Literature Review, Individual Research,Reading	Nervous System	Lecture, Laboratory Activities & Self study, Presentation
13	Literature Review, Individual Research,Reading	Special Sensory Organs (Skin and its formations, smell, taste and visual organs)	Lecture,laboratory practice, Presentation
14	Literature Review, Individual Research,Reading	Special Sensory Organs (Hearing and balance organ)	Lecture,laboratory practice, Presentation
15	Literature Review, Individual Research,Reading	General review of the semester	Lecture,laboratory practice, Presentation
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Arifoğlu, Y.(2016). Her Yönüyle Anatomi. İstanbul: İstanbul Tıp.
Süzen, B.(2015). İnsan Anatomisine Giriş.(2. Baskı) İstanbul:Nobel
Yıldırım, M.(2017). İnsan Anatomisi Atlası. İstanbul: Nobel.
Urban&Fischer F. Paulsen, J. Waschke.(2019).Sobotta İnsan Anatomisi Atlas Türkçe.İstanbul:Medipres Yayıncılık
Yıldırım, M.(2018). Resimli İnsan Anatomisi. (5.Baskı) İstanbul: Nobel.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.						5
2	Define current knowledge and practices in Nutrition and Dietetics.			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.		1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.				3
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.					4
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.		1

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.				3
2	Communicate effective verbal and written interaction between individuals.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.	0
2	Respond to clients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	14	2	28
Reading	14	1	14
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	79	0	149