HUMAN PHYSIOLOGY AND PROMOTIVE HEALTH

Paper Code: 
GHSC 211 (A)
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the student to:

  • Understand the anatomy and physiology of all the system of the human body.
  • To  understand the basic concepts of  promotive  health

 

12.00
Unit I: 
Cells and Tissues

Cells and Tissues- Structure and functionality of the cell .Types of Tissues (With respect to epithelial, connective, muscle and nervous tissues)                                                                                       

Cardiovascular System

Blood – Composition and Functions, Erytropoiesis, Blood groups & Blood transfusion

Heart – Structure, Cardiac cycle, Cardiac output & Effect of exercise, Blood Pressure & Hypertension

Circulation of Blood – Systemic, Pulmonary, Portal and Coronary circulation & Heart Attacks

 

12.00
Unit II: 
Digestive System
  • Digestive System- Structure & Functions of Stomach, Small Intestine, Large intestine, Pancreas, Islets of Langerhans, Liver & Gall Bladder
  • Digestion & Absorption of Carbohydrates, Proteins & Fats
  • Urinary System-Structure & Functions of Kidneys
  • Formation of Urine
12.00
Unit III: 
Reproductive System
  • Structure & functions of Male Reproductive Organs – Testes, Vas Deferens & Seminal Vesicles, Prostrate & Urethra
  • Structure & functions of Female Reproductive Organs – Uterus, Vagina, Fallopian tubes & Ovaries, Fertilization , Menstrual Cycle, menopause
  • Nervous System- Structure of Neurons
  • Structure & Functions of Brain and Spinal cord
  • Actions and disorders of Pituitary, Thyroid and Parathyroid, Adrenal and Pancreatic hormones

 

12.00
Unit IV: 
Concept of health
  • Concept of health, diseases and its prevention
  • WHO definition of Health, Basic concept of Disease and Disease transmission,
  • Definition of Public Health and Disease Prevention, Concept of Immunization and
  • Immunization Schedule
  • Communicable Diseases-  Causative organism, Mode of transmission and Prevention and Control of Tuberculosis ,Enteric Fever, Dengue fever, HIV/AIIDS

 

12.00
Unit V: 
Non Communicable Diseases
  • Non Communicable Diseases-General risk factors and Prevention of Diabetes, Hypertension and Cancer
  • Mental Health -Psychosis, Neurosis, Drug abuse and Alcoholism
  • Maternal Health -Antenatal Care, Family Planning and contraception

 

References: 
  • Srilakshmi. B. Food Science. New V edition - Age International (P) Ltd. Publishers, New Delhi, 2012.
  • Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
  • Potter, N.N. Food Science, 3rd Ed CBS Publishers and Distributors. Delhi, 1987.
  • Gupta. S., Seth, R., Khana, K. and Mahna, R. 1991,Art and Science of Cooking- A Student's Manual, Blaze Publishers and Distributors Pvt. Ltd., new Delhi.
  • Mathur, M., Goyle, A., Gupta, P. and Magon, , 1995,A Book of Recipes. Indian Book House, Jaipur.
  • Rodey ,S.2012.Food Science and Nutrition.Oxford University Press.
  • Manay, S.N. Food facts and Principles,2010, 3rd ed, New age International Publishers, New Delhi.

 

Academic Year: 
2016-2017
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