Please note: there may be some adjustments to the teaching arrangements published in the course catalogue for 2020-21. Given current circumstances related to the Covid-19 pandemic it is anticipated that some usual arrangements for teaching on campus will be modified to ensure the safety and wellbeing of students and staff on campus; further adjustments may also be necessary, or beneficial, during the course of the academic year as national requirements relating to management of the pandemic are revised.

Fundamental Topics in Veterinary Anatomy and Nutrition VETSCI2011

  • Academic Session: 2021-22
  • School: School of Veterinary Medicine
  • Credits: 30
  • Level: Level 2 (SCQF level 8)
  • Typically Offered: Runs Throughout Semesters 1 and 2
  • Available to Visiting Students: No
  • Available to Erasmus Students: No

Short Description

This course provides an overview of anatomical adaptations of a variety of species and considers the physiological and metabolic principles underlying animal nutrition

Timetable

Weekly lectures supplemented with practicals, tutorials and self-directed study.

Requirements of Entry

Please refer to the current prospectus at: http://www.gla.ac.uk/undergraduate/

This course is offered only to applicants entering direct into Level 2 of the Veterinary Biosciences BSc (Hons) Programme.

Excluded Courses

Comparative Veterinary Anatomy-1 and Digestive Physiology and Metabolism-1

Assessment

Coursework Assessments

Coursework assessments may include data interpretation, short answer questions (5% each) and Moodle quiz (5%).

Examinations

One practical-based written examination in April/May diet (10%) and two written exams in December (40%) and April/May diets (35%), components of which may include data interpretation questions, short answer questions and MCQs.

Main Assessment In: December and April/May

Course Aims

The course aims to

■ introduce basic anatomical and histological terminologies and techniques

■ provide a broad-based knowledge and understanding of the structure and organisation of the mammalian body, stressing the interactions between structural and functional characteristics

■ provide an insight into how different mammalian species have adapted the basic body plan to cope with their environmental and/or lifestyle requirements

■ provide a basic introduction to the functional morphology of other vertebrate classes of veterinary interest

■ develop skills relating to the systematic acquisition of factual information and identify literature related to current research

■ provide an understanding of the underlying science of gastrointestinal physiology and metabolism in animals, covering important metabolic pathways and their biochemical basis, digestive physiology and neural and endocrine control of anabolism and catabolism.

Intended Learning Outcomes of Course

By the end of this course students will be able to:

1. Define the different levels of structural organisation from cells to tissue to organs to body systems and identify these features using a microscope.

2. Describe the organisation of the musculoskeletal system of domesticated animals and selected adaptations in relation to lifestyle.

3. Compare and contrast the basic topographical relationships and functional anatomy of the major organ systems constituting the mammalian body of domesticated animals.

4. Describe the basic body plan of mammals, fish and bird using appropriate anatomical and histological terminologies.

5. Identify anatomical features in selected species through the examination of specimens and the dissection of cadavers.

6. Describe the molecular processes and digestive systems present in common domestic and companion animal and how they function to provide the necessary substrates for cell metabolism.

7. Describe how GI function, digestion, energy partitioning and metabolism are integrated between tissues and regulated by endocrine factors and neural systems

8. Interpret tabular and graphical data given in data interpretation question format.

Minimum Requirement for Award of Credits

Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.