Content (Syllabus outline)


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.



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 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).