BM1111 - Introduction to Health Sciences

Available to all students with permission from relevant Academic Advisor

The main purpose of the subject is to provide students with a grounding in basic biological and chemical concepts in order to prepare them for 1st year Health Science subjects such as physiology and anatomy. The subject aims to give students an overall understanding of the fate of the principal chemical components of all living things, that is, water, oxygen, proteins, carbohydrates and lipids, as these are taken in, processed, used and disposed of by the human body. In addition, students will learn how genetics is basic to the function and structure of the human body. The learning activities and assessments revolve around the ability to relate the chemical and physical properties of these principal components to biological processes necessary for the normal functioning of the human body.

Learning Outcomes

• describe the different levels of organisation within the human body as they relate to the various processes undertaken to maintain homeostasis;
• relate the physical and chemical properties of the principal chemical components of the human body to their function;
• explain how these principal components are acquired, processed, used and disposed of by the human body.

Subject Assessment

• Written > Examination (centrally administered) - (25%) - Individual
• Written > Test/Quiz 1 - (40%) - Individual
• Written > Essay (including multi-draft) 1 - (15%) - Individual
• Written > Workbook - (10%) - Individual
• Written > Essay (including multi-draft) 2 - (10%) - Individual.

Special Assessment Requirements

Achieve an overall percentage of 50% or more; Complete assessment requirements worth at least 80% of the total possible marks; Attend every workshop/practical session. Sit the final exam

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.