Anatomy (MED183) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Anatomy MED183 1. Semester 3 3 0 6 8.5
Pre-requisite Course(s)
Course Language English
Course Type Compulsory Departmental Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Question and Answer, Drill and Practice.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives The aim of this course is to enable the general human anatomy to be systematically and functionally taught by the Nursing, Physiotherapy and Rehabilitation and Nutrition and Dietetic departments with the details required of their professional practice.
Course Learning Outcomes The students who succeeded in this course;
  • Explains the general morphology of whole body systems
  • Describes superficial vascular structures.
  • Shows the location of important nerves on the human body / model.
  • Explains the general structure and terminology of the nervous system.
  • Explains general system functions to competence required by nursing practice.
Course Content Anatomy of musculoskeletal system, cardiovascular system, gastrointestinal system, urogenital system, central nervous system, endocrine system and sense organs.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 General introduction to anatomy Reading the subject from references
2 Upper and lower extremity bones, vertebral column, ribs and sternum Reading the subject from references
3 Bones of cranium Reading the subject from references
4 Joints: General introduction, joints of the upper extremity, joints of the lower extremity, joints of the vertebral column, ribs and sternum Reading the subject from references
5 Muscles of the head and neck region, upper extremity muscles, lower extremity muscles, muscles of the back region, abdomen and pelvis Reading the subject from references
6 Circulatory system, respiratory system Reading the subject from references
7 Digestive system Reading the subject from references
8 Midterm
9 Urogenital system Reading the subject from references
10 Central nervous system-1 Reading the subject from references
11 Central nervous system-2 Reading the subject from references
12 Central nervous system-3 Reading the subject from references
13 The anatomy of endocrine system Reading the subject from references
14 Sensory organs Reading the subject from references
15 The week of preperation to final exam
16 Final exam


Course Book 1. Friedrich Paulsen (2011). Sobotta Atlas of Human Anatomy.Elsevier Health Science.
2. Susan Standring (2016). Gray's Anatomy: The Anatomical Basis of Clinical Practice.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory 1 20
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 30
Final Exam/Final Jury 1 50
Toplam 3 100
Percentage of Semester Work 50
Percentage of Final Work 50
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 4 64
Laboratory 14 4 56
Special Course Internship
Field Work
Study Hours Out of Class 14 4 56
Presentation/Seminar Prepration
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 12 12
Prepration of Final Exams/Final Jury 1 24 24
Total Workload 212