COURSE UNIT TITLE

: DISSECTION METHODS IN HUMAN ANATOMY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ANA 5007 DISSECTION METHODS IN HUMAN ANATOMY COMPULSORY 1 2 0 2

Offered By

Anatomy

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

PROFESSOR DOCTOR FUNDA AKSU

Offered to

Anatomy

Course Objective

General information about the basic principles of dissection, information about the use of the instruments, deep tissues of the structural features, learning the lines of regional skin dissection

Learning Outcomes of the Course Unit

1   General properties about the basic principles of the dissection.
2   Describe the anatomical structures such as aponeurosis and fascia
3   Enumerates the General properties of the deep tissues of the structural
4   Describes the properties of the deep tissues of the structural.
5   Identifies the promotion and maintenance of instruments used in dissection.
6   Specifies the regional lines and dissection of the skin
7   The ability to show the muscles on the cadaver/models.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Basic principles of dissection
2 Basic principles of dissection
3 The introduction and maintenance of instruments used in dissection
4 The properties of dissection area
5 The structure of the skin and skin dissection principles
6 The structure of the skin and skin dissection principles
7 The structurel properties of the deep tissues (Aponeurosis and fascia) I
8 The structurel properties of the deep tissues (Aponeurosis and fascia) II
9 The structurel properties of the deep tissues (vessels and nerves) III
10 The structurel properties of the deep tissues (vessels and nerves) IV
11 The structurel properties of the deep tissues (muscles) I
12 The structurel properties of the deep tissues (muscles) II
13 Regional skin dissection lines
14 Regional skin dissection lines

Recomended or Required Reading


1.Taner D. Fonksiyonel Anatomi (Ekstremiteler ve Sırt Bölgesi). Dördüncü Baskı. HYB Basın Yayın, Ankara, 2009
2.Arıncı A, Alaattin E. Anatomi. Güneş Kitabevi, Ankara, 2001
3. Gökmen FG. Sistematik Anatomi. Izmir Güven Kitabevi, 2003.
4.Sobotta Insan Anatomisi Atlası. Beta Basım Yayım Dağıtım, Istanbul, 1993
References:
Other anatomy textbooks, human anatomy training sites and human anatomy atlas

Planned Learning Activities and Teaching Methods

Basic principles of dissection and dissection about the interactive information instruments used in the introduction and maintenance of application at the beginning of the dissection of cadavers and to share then with anatomic formations will be examined.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 FIN FINAL EXAM
2 FCG FINAL COURSE GRADE FIN*1
3 RST RESIT
4 FCGR FINAL COURSE GRADE (RESIT) RST*1


Further Notes About Assessment Methods

None

Assessment Criteria

LO1: Midterm and final exam answers to questions the adequacy of the evaluation criteria complaint.
LO2. Preparing presentations and published in a timely manner within the period required in order to be transferred to the source.
LO3: Aponeurosis, fascia, veins, nerves and muscles on display of related structures, and basically told criterion will be evaluated with the cadaver.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

funda.tastekin@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 1 14
Tutorials 14 2 28
Preparation for final exam 1 10 10
Final 1 2 2
TOTAL WORKLOAD (hours) 54

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10
LO.15
LO.25
LO.35
LO.45
LO.55
LO.65
LO.75

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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