Aim of the course:
· To enable the students to obtain a better understanding of the integrated functions of the various systems of the human body.
· Identify the economic importance of micro organisms.
· Understand the principles of various methods used in the prevention and control of micro organisms.
Course Overview and context:
Seeks to give a clear understanding about the basic concepts of human physiology and the essentials of microbiology.
Human Physiology
Module 1: Basic aspects of Physiology and Blood (5 hours)
Cell as a unit of the body, Cell organelles and their functions, Blood-Composition and functions, Haemoglobin, Coagulation of blood and Blood groups.
Module 2: Cardiovascular and Respiratory System (7 hours)
Structure of heart and blood vessels, Special junctional tissues of the heart, Systemic, pulmonary, coronary and portal circulation, Properties of cardiac muscles, cardiac cycle, cardiac output, blood pressure and hypertension, Structure of the respiratory system, Functions of the organs of respiratory system, Physiology of transport and exchange of oxygen and carbon dioxide, lung volumes and capacities, regulation of respiration.
Module 3: Digestive, Excretory and Reproductive System (8 hours)
Structure and function of major organs of the digestive system, digestion and absorption of food. Structure and functions of kidney and nephron, formation of urine, composition of urine, role of kidneys in homeostasis. Structure and functions of male and female reproductive system, menarche, physiology of pregnancy and lactation, menopause.
Microbiology
Module 4: Basic Concepts of Microbiology (8 hours)
Classification of micro-organisms, important micro-organisms, structure and economic Importance of micro-organism bacteria, moulds (Rhizopus nigricans, Yeast, virus {any animal virus})
Definition and methods:
Sterilization- heat, light, radiation, desiccation, filtration. Disinfection acid and alkalies, salts, halogens ,phenols, dyes, oxidising agents, alcohols. Factors affecting the growth of micro-organisms, growth characteristics, spore formation, gram positive and gram negative micro-organisms.
Module 5: Infection, Resistance and Immunity (8 hours)
Sources of micro-organisms, transmission of infection, bacterial infections in man-Typhoid,
Pneumonia, Viral infections – Hepatitis, AIDS.
Natural defenses of the body—primary and secondary defense mechanisms. Immunity types,
Immunization followed for various diseases.
Contamination of food, factors affecting Food spoilage, food poisoning (bacterial) -Salmonella food poisoning, Staphylococcal food poisoning, Botulism.
References
· Best C.H, Taylor.(1989). The Human Body. National Book depot. Mumbai, India.
· Bijlani R.L. (1995). Understanding Medical Physiology. Jaypee Brothers Medical (P) Ltd, New Delhi, India.
· Winwood.(1988).Sear’s Anatomy and Physiology for nurses. Edward Arnold Publishers. London.
· Wilson. (1989). Anatomy and Physiology in Health and Illness. Churchill Livingstone, Edinburgh.
· Chatterjee C.C. (1988). Text book of Medical Physiology. W.B, London.
· Pearce Evelyn. (1992). Anatomy and Physiology for Nurses. Faber & Faber Ltd London.
· Vidya Ratan. (2004) .Handbook of Human Physiology. 7thEdition. Jaypee Brothers Medical Publishers (P) Ltd .New Delhi.
· Joshua A.K. (1994). Microbiology. Popular Book Depot Publishers.
· Anathanarayan R.and Panicker C.K.J. (2009). Text book of Microbiology. 8thedition. Universities Press (India)Pvt. Ltd. New Delhi.
· James M.Jay.(1986) Modern Food Microbiology. 3rdedition.Van Nostrand. New York.
· FrazierW.C and Westhoff D.C.(2008). Food Microbiology. 1stedition. CBS Publishers, New York.
- Teacher: Rashmi H Poojara