Students teams use a laparoscopic surgical trainer to perform simple laparoscopic surgery tasks (dissections, sutures) using laparoscopic tools. Just like in the operating room, where the purpose is to perform surgery carefully and quickly to minimize patient trauma, students' surgery time and mistakes are observed and recorded to quantify their performances. They learn about the engineering component of surgery.
The major purpose of this lesson is to promote the learning of eye function by associating eye problems and diseases to parts of the eye that are affected. Included in this module are discussions and activities that teach about eye components and their functions. The main activity is dissecting a cow eye, which in many high schools is part of the anatomy curriculum. This lesson extends the curriculum by discussing eye diseases that students might be familiar with. An added fun part of the lesson is discussion of what various animals see.
The Anatomy Cookbook has been written to accompany an anatomy and physiology course for bioengineers who would otherwise have missed out on the opportunity to study real organ systems at first hand. It is not an alternative to a standard anatomy text, it acts more as a laboratory supplement. The fun bit is that your kitchen takes the place of the dissection room. Each recipe provides an insight into one or more organs, and all you need to do is go to the supermarket and be prepared to think about your food in a radically different way.
In this videocast Donal McNally talks about the reasons that led to and rationale behind the release of his anatomy cook book on the internet.
Presentation delivered June 2009
Suitable for Undergraduate Study
Dr Donal McNally, Associate Professor and Reader in Bioengineering, Department of Mechanical, Materials and Manufacturing Engineering.