Undergraduate Course: Physiology 3 (BIME09004)
Course Outline
| School | Deanery of Biomedical Sciences |
College | College of Medicine and Veterinary Medicine |
| Credit level (Normal year taken) | SCQF Level 9 (Year 3 Undergraduate) |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | Selected aspects of physiological processes in health and disease: from the integrative function of single cells to whole systems physiology. A core emphasis will be on the experimental basis for our foundational knowledge of how physiological systems function and their regulation. Topics may include: cell and epithelial physiology, ion channels and transporters and their regulation, cell signalling and communication, endocrine and neuroendocrine physiology, sensory physiology, control and co-ordination of movement, control of feeding and responses to stress. |
| Course description |
Not entered
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Information for Visiting Students
| Pre-requisites | None |
| High Demand Course? |
Yes |
Course Delivery Information
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| Academic year 2017/18, Available to all students (SV1)
|
Quota: None |
| Course Start |
Semester 1 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Lecture Hours 27,
Supervised Practical/Workshop/Studio Hours 6,
Feedback/Feedforward Hours 1,
Summative Assessment Hours 2,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
160 )
|
| Assessment (Further Info) |
Written Exam
65 %,
Coursework
35 %,
Practical Exam
0 %
|
| Additional Information (Assessment) |
Exam 65%
ICA 35% [Including practical write-ups and essay]
Exam information -2hrs, consisting of 1 component (3 essay based questions) |
| Feedback |
Essay: Grades and feedback comments by the markers will be returned to you as soon as possible. There will also be a scheduled 'meet the marker' session after marks have been released where you will have the opportunity to discuss your feedback further. Two practicals: The write-ups will be returned to you with grades and feedback comments as soon as possible. |
| Exam Information |
| Exam Diet |
Paper Name |
Hours & Minutes |
|
| Main Exam Diet S1 (December) | Physiology 3 | 2:00 | | | Resit Exam Diet (August) | Physiology 3 | 2:00 | |
Learning Outcomes
On completion of this course, the student will be able to:
- Detailed knowledge of the experimental basis (or information on where to find it) on the function and regulation of some of the major systems of the body, and also advanced physiological topics which prepare the student for Honours Physiology and allied subjects.
- Knowledge primarily of Human Physiology, but appreciate that our current understanding is often based on studies on other mammals or lower orders of animals.
- Understanding of how foundational physiological knowledge is based on key experimental approaches and model systems.
- Development of critical analysis, experimental design and data interpretation skills, including the ability to work as a team member.
- Improvement of computer skills and written information presentation skills, including ability to research a topic and produce a critical and logically argued essay.
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Reading List
There is no general textbook that covers the whole Physiology 3 course. You should read lecture handouts in conjunction with recommended references given during lectures etc., and assume that all material presented in handouts is examinable. However, the following textbooks contain basic information on much of the course and are available in the library in multiple copies.
Principles of Physiology - 3rd Edn.: Berne & Levy, (2006). Elsevier-Mosby
Physiology 5th Edn.: Berne, Levy, Koeppen & Stanton, (2004). Elsevier-Mosby.
Textbook of Medical Physiology. Guyton & Hall, (2000). Saunders.
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Additional Information
| Graduate Attributes and Skills |
Not entered |
| Additional Class Delivery Information |
Tuesday and Friday pm |
| Keywords | Phys3 |
Contacts
| Course organiser | Dr Mike Cousin
Tel: (0131 6)50 3259
Email: |
Course secretary | Ms Beth Muir
Tel: (0131 6)51 1513
Email: |
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