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Introduction to Human Physiology
Undergraduate | LTU-HBS100 | 2020
Course information for 2020 intake
Map the complex architecture of the human body and learn how it’s organised and structured. Navigate the journey of the smallest cell to the largest organ. Observe how the body performs and adapts, responding to stress and disease to maintain life.
- Study method
- 100% online
- Assessments
- 100% online
- Entry requirements
- Part of a degree
- Duration
- 13 weeks
HECS-HELP and FEE-HELP available
Introduction to Human Physiology
About this subject
At the completion of this subject students will be able to:
- relate the anatomical organisation of the human body to whole body function;
- explain how cellular activity contributes to the function of organs and the body as a whole;
- explain how a given body system contributes to homeostasis under normal conditions;
- interpret scientific information presented as tables, graphs and diagrams and communicate using correct physiological terminology.
- Introduction to the Human Body
- Cell Structure and Function
- Movement of Molecules
- Nervous System
- Homeostasis and Endocrine
- The Heart
- Cardiovascular System
- Respiratory System
- Digestion and Metabolism
- Renal System
- Reproductive System
- Acid Base
Note: Students should only enrol in this subject if studying toward the Undergraduate Certificate of Food and Nutrition. Students studying toward the Bachelor of Food and Nutrition should enrol in HBS101.
In this subject, students will be introduced to the anatomical organisation of the body, the basics of cell structure and function, and the major tissue types. The fundamentals of the nervous and endocrine systems will then be explored in the context of mechanisms of physiological control. This information will provide the foundation for the study of the major organ systems of the body which includes the respiratory, cardiovascular, renal, digestive, skeletal muscle, and immune systems. The subject will conclude with the basics of nutrition and metabolism which integrates many of the topics covered throughout the subject. In addition, students may be offered the opportunity to engage in guided independent learning throughout the study period to extend their level of knowledge in the topic areas described above.
1 x Online assessment task (1000 word total equiv). Feedback to students (Final grade). Assessment Comments: Actively apply the foundational knowledge.
4 x 20 min module quizzes and reflections (1500 word total equiv). Feedback to students (Final grade and feedback on reflection). Assessment Comments: Actively apply the foundational knowledge.
1 x Video presentation (equivalent to 1500 words). Feedback to students (Online feedback)- 1 x Online assessment task (1000 word total equiv) (30%)
- 4 x 20 min module quizzes and reflections (1500 word total equiv) (30%)
- 1 x Video presentation (equivalent to 1500 words) (40%)
For textbook details check your university's handbook, website or learning management system (LMS).
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Entry requirements
To enrol in this subject, you must be admitted into a degree.
Equivalent subjects
You should not enrol in this subject if you have successfully completed any of the following subject(s) because they are considered academically equivalent:
Additional requirements
- Other requirements -
This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition course coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.
Study load
- 0.125 EFTSL
- This is in the range of 10 to 12 hours of study each week.
Equivalent full time study load (EFTSL) is one way to calculate your study load. One (1.0) EFTSL is equivalent to a full-time study load for one year.
Find out more information on Commonwealth Loans to understand what this means to your eligibility for financial support.