Content (Syllabus outline)
Anatomy:
Orientations and planes in the body, basic terminology.
Digestive system: oral cavity, teeth and salivary glands, esophagus and stomach, duodenum, small and large intestine, anus, liver and pancreas, spleen, peritoneum.
Respiratory system: nasal cavity and sinuses, pharynx and larynx, bronchial tree and lungs.
Urinary system: kidneys and urinary ducts.
Vascular system: heart and vessels, pulmonary and systemic circulation, lymph nodes and lymph vessels.
Endocrine glands.
Locomotion system: axial skeleton, appendicular skeleton. Arthrology. Myology, skeletal muscle. Overview of musculature.
Nervous system: central and peripheral nervous system, autonomic nervous system, sensory organs.
Histology:
Definition of histology.
Tissues: epithelial and glandular tissues.
Connective tissues, cartilage, bone, muscular tissue.
Digestive system: gastrointestinal structures.
Respiratory system: structure of lungs, pleura.
Urinary system: kidney, nephron structure and structure of urinary ducts.
Blood: erythrocytes, leukocytes, thrombocytes.
Cardiovascular system: capillaries, arterioles, venules, lymph vessels, arteries, veins, heart. Lymphatic organs, lymphocytes T and B.
Endocrine glands.
Nervous system: neuron structure, synapse, neuron types, neuroglia.
Skin: structure of skin, sebaceous glands, sweat glands, breast.
Reproductive organs.
Prerequisites
Prerequisites for course work:
- inscription to the first academic year of the BSc Food Science and Nutrition.
Prerequisites for admittance to final exam:
- Practical examination (colloquium): presence at practicals.
-Exam: practical examination (colloquium).