<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:cc="http://web.resource.org/cc/"><channel><atom:link href="http://unow.nottingham.ac.uk/rss.ashx" rel="self" type="application/rss+xml" /><title>Nottingham U-Now</title><link>http://unow.nottingham.ac.uk</link><description>U-Now is the University of Nottingham's formal open courseware initiative.</description><dc:date>2013-05-20</dc:date><dc:publisher>University of Nottingham</dc:publisher><dc:language>en-gb</dc:language><copyright><![CDATA[Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a <a target="blank" href="http://creativecommons.org/licenses/by-nc-sa/2.0/uk/">Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)</a>]]></copyright><item><category>UNow</category><title>Dog examination techniques</title><link>http://unow.nottingham.ac.uk/resources/resource.aspx?hid=c7028235-0ed4-7b88-1518-91fddb33e5d2</link><pubDate>Tue, 17 Jul 2007 13:38:54 GMT</pubDate><guid isPermaLink='true'>http://unow.nottingham.ac.uk/resources/resource.aspx?hid=c7028235-0ed4-7b88-1518-91fddb33e5d2</guid><dc:contributor>University Of Nottingham</dc:contributor><dc:type>Course</dc:type><dc:format>video/x-ms-wmv</dc:format><dc:language>en-gb</dc:language><dc:relation></dc:relation><dc:rights><![CDATA[Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a <a target="blank" href="http://creativecommons.org/licenses/by-nc-sa/2.0/uk/">Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)</a>]]></dc:rights><cc:license><![CDATA[Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a <a target="blank" href="http://creativecommons.org/licenses/by-nc-sa/2.0/uk/">Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)</a>]]></cc:license><dc:description><![CDATA[This presentation has been developed to introduce veterinary students to the process of carrying out a systematic physical examination in canine patients. It is designed to act as an introduction to these processes and procedures only, giving the students a framework from which to work as they develop and refine these skills throughout the veterinary course.

Physical examination is a key skill which will be used throughout a veterinary surgeon's career and is a key determinant in selecting diagnostic tests and establishing a diagnosis in veterinary patients.

A significant element of the first two years of the veterinary course is anatomy and physiology, and a framework for carrying out a physical examination is introduced early in the course at Nottingham since physical examination is essentially applied anatomy and physiology.

Between species, and even within a particular species, what is "normal" can vary enormously, and in order to become accustomed to what is normal, it is necessary for students to examine as many animals as possible over the five years of the course.]]></dc:description><description><![CDATA[This presentation has been developed to introduce veterinary students to the process of carrying out a systematic physical examination in canine patients. It is designed to act as an introduction to these processes and procedures only, giving the students a framework from which to work as they develop and refine these skills throughout the veterinary course.

Physical examination is a key skill which will be used throughout a veterinary surgeon's career and is a key determinant in selecting diagnostic tests and establishing a diagnosis in veterinary patients.

A significant element of the first two years of the veterinary course is anatomy and physiology, and a framework for carrying out a physical examination is introduced early in the course at Nottingham since physical examination is essentially applied anatomy and physiology.

Between species, and even within a particular species, what is "normal" can vary enormously, and in order to become accustomed to what is normal, it is necessary for students to examine as many animals as possible over the five years of the course.]]></description><dc:date>2007-07-17</dc:date><dc:title>Dog examination techniques</dc:title><dc:creator>Cobb Malcolm A. Professor</dc:creator><dc:publisher>University of Nottingham</dc:publisher><dc:subject>Veterinary examination</dc:subject><dc:subject>Dogs</dc:subject><dc:subject>UKOER</dc:subject></item><item><category>UNow</category><title>The anatomy cook book : a dissection guide with recipes</title><link>http://unow.nottingham.ac.uk/resources/resource.aspx?hid=b086c885-3085-21f4-27e4-6714f7083bd1</link><pubDate>Mon, 07 Jun 2010 15:37:28 GMT</pubDate><guid isPermaLink='true'>http://unow.nottingham.ac.uk/resources/resource.aspx?hid=b086c885-3085-21f4-27e4-6714f7083bd1</guid><dc:contributor>University Of Nottingham</dc:contributor><dc:type>Course</dc:type><dc:format>video/mpeg</dc:format><dc:language>en-gb</dc:language><dc:relation></dc:relation><dc:rights><![CDATA[Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a <a target="blank" href="http://creativecommons.org/licenses/by-nc-sa/2.0/uk/">Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)</a>]]></dc:rights><cc:license><![CDATA[Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a <a target="blank" href="http://creativecommons.org/licenses/by-nc-sa/2.0/uk/">Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)</a>]]></cc:license><dc:description><![CDATA[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.]]></dc:description><description><![CDATA[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.]]></description><dc:date>2010-06-07</dc:date><dc:title>The anatomy cook book : a dissection guide with recipes</dc:title><dc:creator>McNally D. S. Dr</dc:creator><dc:publisher>University of Nottingham</dc:publisher><dc:subject>Anatomy</dc:subject><dc:subject>Engineering</dc:subject><dc:subject>Science</dc:subject><dc:subject>UKOER</dc:subject></item><item><category>UNow</category><title>The anatomy cookbook : a dissection guide with recipes</title><link>http://unow.nottingham.ac.uk/resources/resource.aspx?hid=d5e53f62-e650-927f-8ffe-f2f6f72e1381</link><pubDate>Fri, 11 Apr 2008 16:28:33 GMT</pubDate><guid isPermaLink='true'>http://unow.nottingham.ac.uk/resources/resource.aspx?hid=d5e53f62-e650-927f-8ffe-f2f6f72e1381</guid><dc:contributor>University Of Nottingham</dc:contributor><dc:type>Course</dc:type><dc:format>application/pdf</dc:format><dc:language>en-gb</dc:language><dc:relation></dc:relation><dc:rights><![CDATA[Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a <a target="blank" href="http://creativecommons.org/licenses/by-nc-sa/2.0/uk/">Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)</a>]]></dc:rights><cc:license><![CDATA[Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a <a target="blank" href="http://creativecommons.org/licenses/by-nc-sa/2.0/uk/">Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)</a>]]></cc:license><dc:description><![CDATA[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.]]></dc:description><description><![CDATA[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.]]></description><dc:date>2008-04-11</dc:date><dc:title>The anatomy cookbook : a dissection guide with recipes</dc:title><dc:creator>McNally Donal S. Dr</dc:creator><dc:publisher>University of Nottingham</dc:publisher><dc:subject>Cookbook</dc:subject><dc:subject>Anatomy</dc:subject><dc:subject>Bioengineering</dc:subject><dc:subject>Biomechanics</dc:subject><dc:subject>Mechanical, Materials and Manufacturing Engineering</dc:subject><dc:subject>UKOER</dc:subject></item><item><category>UNow</category><title>The anatomy of the kidneys</title><link>http://unow.nottingham.ac.uk/resources/resource.aspx?hid=212ebc07-1e67-6d56-78ee-c69918bb5836</link><pubDate>Tue, 22 Jul 2008 14:08:57 GMT</pubDate><guid isPermaLink='true'>http://unow.nottingham.ac.uk/resources/resource.aspx?hid=212ebc07-1e67-6d56-78ee-c69918bb5836</guid><dc:contributor>University Of Nottingham</dc:contributor><dc:type>Course</dc:type><dc:format>application/zip</dc:format><dc:language>en-gb</dc:language><dc:relation></dc:relation><dc:rights><![CDATA[Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a <a target="blank" href="http://creativecommons.org/licenses/by-nc-sa/2.0/uk/">Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)</a>]]></dc:rights><cc:license><![CDATA[Except for third party materials (materials owned by someone other than The University of Nottingham) and where otherwise indicated, the copyright in the content provided in this resource is owned by The University of Nottingham and licensed under a <a target="blank" href="http://creativecommons.org/licenses/by-nc-sa/2.0/uk/">Creative Commons Attribution-NonCommercial-ShareAlike UK 2.0 Licence (BY-NC-SA)</a>]]></cc:license><dc:description><![CDATA[Aimed at pre-registration Nursing students studying human biology, this learning object introduces the external and internal anatomy of the kidney, including the anatomy of nephrons and corpuscles. 
]]></dc:description><description><![CDATA[Aimed at pre-registration Nursing students studying human biology, this learning object introduces the external and internal anatomy of the kidney, including the anatomy of nephrons and corpuscles. 
]]></description><dc:date>2008-07-22</dc:date><dc:title>The anatomy of the kidneys</dc:title><dc:creator>Rolfe Vivien Dr.</dc:creator><dc:publisher>University of Nottingham</dc:publisher><dc:subject>kidney</dc:subject><dc:subject>anatomy</dc:subject><dc:subject>nephrons</dc:subject><dc:subject>corpuscles</dc:subject><dc:subject>medicine</dc:subject><dc:subject>UKOER</dc:subject></item></channel></rss>