INTRODUCTION

The course provides a background in fundamentals of human anatomy and an understanding of

the fundamentals of cellular and systems physiology

COURSE AIM

To equip students with knowledge, skills and attitudes of human anatomy & physiology on a

systems perspective as related to environmental health.

COURSE OBJECTIVES

1. Describe the structure and function of cells, including cellular metabolism and

reproduction

2. Describe the structure and function of tissues and glands of various systems

3. Explain the skeleton system

4. Describe the muscular system

5. Explain blood circulatory system

6. Explain the lymphatic system

7. Describe the respiratory system

8. Describe the digestive system

9. Explain the excretory system (kidneys and skin)

10. Describe the reproductive system:

11. Describe the nervous system

12. Explain sense organs

13. Apply practical knowledge on real or assimilated objects

COURSE COMPETENCES

1. Identify anatomical structures on models, diagrams or the human body

2. Describe the physiological functions of the human body

3. Explain various types of body systems

4. Explain major components of human body systems

5. Relate the structure of the systems to their functions

6. Elucidate the significance of the circulatory system

7. Identify various organs of the human body

8. Illustrate anatomical parts of the various organs of the human body.

9. Illustrate the muscular system by identifying different types of muscles

10. Elucidate different types of joints

11. Discuss the physiology and mechanism of respiration factors affecting or controlling

respiration

12. Relate the functions body systems to the nervous systems

13. Identify the sensory organs

14. Illustrate the human reproductive system

15. Apply practical knowledge on real or assimilated objects


INTRODUCTION

The course provides the students with basic knowledge and understanding of various nutritional

components, nutritional disorders and how they are resolved in the community

COURSE AIM:

To equip students with knowledge, skills and attitude to prevent and manage common nutrition

related conditions in the community

COURSE OBJECTIVES:

1. Define key terms in food chemistry and nutrition

2. Explain the importance of carbohydrates to human health

3. Explain the importance of proteins to human health

4. Describe the importance of lipids to human health

5. Describe the importance of vitamins to human health

6. Describe the importance of minerals to human health

7. Use the food groups to formulate mixed diets for different age groups

8. Utilise the food pyramid to plan diets for different age groups

9. Conduct nutrition education on prevention of nutritional disorders

COURSE COMPETENCES:

1. Draw the basic structures of the main nutrients

2. Provide information on the functions of various nutrients in the human body.

3. Outline the basic metabolism of the main nutrients

4. List the sources of various nutrients

5. Explain the common nutritional disorders

6. Relate a mixed diet to the prevention of nutritional disorders

7. Use the food groups to formulate mixed diets for different age groups

8. Utilise the food pyramid to plan diets for different age groups

9. Employ the daily dietary allowances to formulate a mixed diet for various age groups

10. Conduct nutrition education on prevention of nutritional disorders

11. Apply general dietary guidelines for management of common nutritional disorders and

in persons with chronic conditions

12. Collect nutritional status data using common appropriate tools

13. Utilise nutritional status information to inform decision making

14. Conduct cookery demonstrations