CCMAS Course Search

Review of muscle attachments and muscle action. Nerve supply and neurological control of movements. Location of the centres of gravity of the body. Biomechanics of human motion. Fundamental starting positions/postures. Resolution of forces. Roles of muscle action. Types of body movement and uses. Introduction to electromyography studies. Analyses of normal and abnormal human locomotion; Analysis of motor skills. 400 Level

Bio-mechanical principles as related to human motion. Relationship of anatomical structures to physical functions. Range of muscle work (inner, middle and outer). Types of muscle contraction. Group action of muscles agonists, antagonists, fixators, synergists and many others. Principles of motion and force as applied to the body at rest and in motion. Muscular analysis of common activities of daily living (such as standing up from sitting, walking, brushing, hair combing, feeding and many others). Analysis of normal human gait. Methods of kinetic and kinematic gait analysis. Range of motion and causes of limitation. Types of instruments for and methods of measuring range of joint motion. Goniometry. Principles of motion and force as they apply to the body in action and in equilibrium. Range of motion and causes of limitation. Goniometry. Principles, classification and clinical applications of motor skills. Clinical applications of motor skill. Analysis of normal and abnormal human movements such as normal and abnormal gait & Posture. Prescription of corrective therapy for abnormal motions and postures. Types of walking aids and application.

History, definition and current status of knowledge management. Differences between information and knowledge. Key management issues consideration and influences of knowledge management of change and organisational effectiveness. Planning staff consultancy and participation in knowledge management. Skills requirements of knowledge management operations and evaluation of knowledge management. Sources of knowledge to health workers.

Studies of aetiology; symptoms; transmission; diagnosis; treatment and control of bacterial; parasitic; viral; rickettsial and mycotic diseases of laboratory animals; Also diseases caused by non-infectious agents; metabolic and nutritional deficiency; Clinical diagnosis and clinico-pathological study of economically important diseases of laboratory animals in the tropics

Instrument aspects of qualitative and quantitative analysis – theory and practise of some common analytical techniques: colourimetry, spectroflorimetry flame photometry, conductometry, polarography, and many others. Osmometry, Rephelometry, Turbidimetry, pH Measurement by ion specific electrodes – Separation techniques including electrophoresis, - paper, cellulose acetate, Agar gel, starch and polyacrylamide gel, Isoelectric focusing, Isotaphoresis, Chromatograpy – paper, Thin Layer Chromatography, Gas Liquid Chromatography, Ion exchange, gel filtration, molecular sieves; Dialysis filtration, solvent extraction, Centrifugation – Ultracentrifugation. Immuno-electrophoretic techniques, Radioimmunoassay, Competitive protein binding, Isotope dilution techniques, Enzyme Immuno Assays, Receptor Assays, Automation, Micro and Ultra micro Analysis. Practical based on the above topics. Theory and practice of some common Analytical techniques including tissue processing, Microscopy and other basic Microbiological Equipment, Principles and working of haematological Equipment, other applied techniques in the Medical Laboratory with emphasis on general Medical Laboratory Instrumentation. Practical exercises on the above topics.

Principles and functions of Management. Personnel Management, Staff/Management relationships, stock control, record keeping. Management and administrative practices. Ecology of administration. Inventory and quality control Accounting and budgeting. Medico-legal aspects of medical laboratory Sciences. Professional ethics. Laboratory planning. Introduction to statistical procedures and biological research estimation, analysis of variance, tests of significance, goodness of fit, correlation and regression. Theory and practice of quality control – setting up quality control, various methods of quality control; factors affecting quality of output. Theory and practice of some common Analytical techniques including tissue processing, Microscopy and other basic Microbiological Equipment use, and principles of Histological Equipment, principles and working of haematological clinical chemistry Equipment; other applied techniques in the Medical Laboratory with emphasis on general Medical Laboratory Instrumentation. Practical Classes based on the above topics. General Review and appraisals of all subjects and practice of medical laboratory sciences to be examined as a common General paper.

Laboratory hazards and precautions. General laboratory glassware and apparatus-composition of glass, cleaning of glassware, standardised glassware, general glassware. Apparatus-autoclave, centrifuge. Production of chemically pure water, elementary microscopy; refraction, refractive index, principal focus of a converging lens, principal focus of a diverging lens, component of a microscope, setting up of a microscope, some do’s and do not’s of the microscope, micrometry, Dark ground microscope, Flourescent microscope. Collection and reporting of specimens, ward etiquette, postage of specimen, preparation of specimen containers, swabs, collection of autopsy and biopsy specimens.

Basic medical laboratory tests in Medical Microbiology/Parasitology including Virology, Mycology and Bacteriology, chemical pathology, Haematology and Blood Transfusion science and Histopathology. Such tests include detection of malaria parasites in blood and intestinal parasites in stool. Wet preparation and Gram staining of biological specimens. Preparation of media and inoculation of specimen. Determination of Hb, PCV and processing of blood samples for Haematology and blood Transfusion examinations. Screening of blood donors and Determination of ABO and Rhesus blood groups. Urinalysis, estimation of glucose, urea. Processing of Histopathology specimens including fixation, staining and cutting of tissues.

Conduct of complex and intellectually tasking medical laboratory tests independently in the specific area of specialisation. Organisation and leadership in the administration of the laboratory. Coordination with other professionals that utilise laboratory services. Innovative technologies like molecular biology techniques e.g PCR, antigen/antibody serological assays among others.

Preparation and quality evaluation of smoked fish, smoked meat, cured meat, meat sausages, salted fish, salted and dried fish, solar dried fish, etc. Processing of milk into dairy products, for example, ice cream, yoghurt, cheese, butter, etc. Evaluation of shell egg quality including external appearance (size, shape, shell colour, shell texture, shell cleanliness, etc), Candling appearance, (air cell characteristics, shell characteristics, internal quality characteristics) and opened egg quality (Haugh unit, yolk index, percentage of thick and thin albumen, etc.). Shell egg pasteurization. Processing of egg products including powdered egg products (whole egg, egg yolk, egg white, etc.), Frozen liquid egg products (whole egg, egg yolk, egg white.). Mayonnaise and salad cream production. Quality tests in milk and milk products. Milk products manufacture (market milk, ice cream, yoghurt and other fermented milk products, powdered milk products (full fat milk, non-fat milk.), butter, cheese, etc. Preparation and processing of fruit and vegetable products (fruit juices, squashes, fruit bar, jams, jellies, tomato ketchup, tomato puree, dried vegetables.). Preparation of canned and bottled fruits and vegetables spiced and fermented vegetables.