DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1200111003

Ders İsmi:

Physiology

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Prof. Dr. Mehmet Numan ERMUTLU

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	This course deals with the functions and basic mechanisms of cells, organs and systems and aims to form a fundamental basis for clinical sciences.
Course Content:	Nervous System, Muscle Physiology, Blood Physiology, Heart and Circulatory Physiology, Kidney Functions, Respiratory Physiology, Gastrointestinal Function, Endocrine System teaching.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) First of all, to provide an understanding of the functions and basic functioning of organs and systems.
2) To provide a better understanding of the functions of the organs or systems examined by considering the changes in pathological conditions in these systems when necessary.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) To enable students to use the knowledge they have learned in their professional life.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Body Fluid Compartments; Transport of Ions and Molecules through the Cell Membrane	PowerPoint presentation compiled from different books.
2)	Membrane Potential; Action Potential; Peripheral Nerve	PowerPoint presentation compiled from different books.
3)	Synaptic Transmission and Neurotransmitters: Translating Sensory Stimuli into Nerve Impulses	PowerPoint presentation compiled from different books.
4)	Somatic Senses; Sight; Hearing Sense	PowerPoint presentation compiled from different books.
5)	Hypothalamus: Limbic System; Autonomic Nervous System	PowerPoint presentation compiled from different books.
6)	Skeletal and Neuromuscular Conduction	PowerPoint presentation compiled from different books.
7)	Neural and Hormonal Control of Smooth Muscles	PowerPoint presentation compiled from different books.
8)	Midterm exam	None
9)	Formation of Blood Cells, Erythrocytes, Leukocytes and Platelets	PowerPoint presentation compiled from different books.
10)	Immune system; Blood Groups	PowerPoint presentation compiled from different books.
11)	Heart and Circulatory Physiology	PowerPoint presentation compiled from different books.
12)	Kidney Physiology	PowerPoint presentation compiled from different books.
13)	Respiratory Physiology	PowerPoint presentation compiled from different books.
14)	Digestive Physiology	PowerPoint presentation compiled from different books.
15)	Endocrine System	PowerPoint presentation compiled from different books.
16)	Final exam	None

Sources

Course Notes / Textbooks:	Farklı kitaplarından derlenmiş PowerPoint sunumu.
References:	Farklı kitaplarından derlenmiş PowerPoint sunumu.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.
2) Takes at least two out-of-field courses in training programs.
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7) Develops a positive attitude towards lifelong learning and turns it into behavior.
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics.	5
2)	Takes at least two out-of-field courses in training programs.
3)	Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results.
4)	Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches.	2
5)	Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods.	3
6)	Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively.
7)	Develops a positive attitude towards lifelong learning and turns it into behavior.	1
8)	Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills.	5
9)	Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics.
10)	Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development.	3
11)	Can work effectively individually and in teams with awareness of professional ethics and responsibility.	3

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Okuma
Homework

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Gözlem

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Semester Final Exam	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	4	56
Midterms	1	2	2
Final	1	2	2
Total Workload			88