Anatomy
Basic embryology and histology. Connective tissues, the structure and function of basic tissues, i.e. bone, cartilage, tendon, muscle and nerve. Osteology: Skeletal system, structure and function. Arthrology: Classification of joints, fibrous, cartilaginous and synovial. Myology: Origin, insertion, action, nerve and blood supply of muscles. Neurology: Central nervous system, basic-divisions with functions of the brain and spinal cord, peripheral system, and voluntary and autonomic systems. Proprioreceptive system.
Physiology
Histology of structural and functional epithelial tissues. Physiology and anatomy of the digestive, cardiovascular, respiratory, excretory and endocrine systems. Structure and function of the skin, eye, ear and nose. Physiology of reproduction. Homeostatic mechanisms. Inter-relationships between the physiological systems. Hormonal and neural co-ordination of the body's functions. Physiology of the immune system and Immunology.
Pathology
General pathology: etiology of disease, inflammation, cell necrosis and degeneration, infectious agents, allergy and auto-immunity. Neoplasms - classification and aetiology. Special pathology: pathology of the digestive, circulatory, respiratory, excretory, endocrine, skeletal and nervous systems and skin. Male and female reproductive systems.
Neuro-Muscular Technique
The physiological background of the neuro-muscular technique, its principles and method; demonstration of the technique and practical application. Practical teaching classes develop the students technique.
Nutrition
Structure and function of the basic foods: carbohydrates: plant sources, mono, di and polysaccharides, starches, cellulose and glycogen, simple and compound carbohydrates. Fats and oils: unsaturated and saturated fats, essential acids, simple and compound lipids, proteins and animal metabolism, amino-acid compositions, essential amino-acids. Simple and compound protein. Biological value of protein. First and second class proteins. Minerals: classification, availability and imbalance. Interaction, selective accumulation, acid/base factors, adventitious minerals. Vitamins: classification - water and fat soluble, anti-vitamins and toxamins.
Metabolism of the basic foods. Plant structure in relation to food quality. Effects of storage, processing and cooking. Utilisation of food by the body in health and disease. Psychology of nutrition and feeding the individual. Methods of food production contrasted: orthodox and organic.
