GENERAL AND APPLIED HYGIENE
Learning outcomes of the course unit
The aim of the course is to provide knowledge of the general principles of hygiene and prevention.
Course contents summary
General concepts of hygiene and prevention
Epidemiological methods
Epidemiology and prevention of infectious diseases
Epidemiology and prevention of chronic degenerative diseases.
Environmental hygiene
Food hygiene
Health education and health promotion
Course contents
Definition of health
Primary, secondary and tertiary prevention
History and applications of epidemiology
The sources of epidemiological data
Epidemiological measures
Ecological, cross-sectional, case-control, cohort studies and experimental studies
Epidemiology and prevention of infectious diseases
Host-parasite relationships, sources and reservoirs of infection, chain of infection
Notification, isolation, diagnostic investigation of infectious diseases
Cleaning, disinfection, sterilization, disinfection, disinfestation
Vaccine prophylaxis, immunoprophylaxis and chemoprophylaxis
Epidemiology and prevention of health care-associated infections
Epidemiology and prevention of chronic degenerative diseases
Elements of water hygiene and food hygiene
Health education and health promotion
Recommended readings
C. Signorelli. Igiene, epidemiologia, sanità pubblica. Società Editrice Universo, 2011.
- S. Barbuti, e coll. Igiene e Medicina preventiva. Monduzzi Editore, 2011.
- C. Meloni, G. Pellissero. Igiene. Casa Editrice Ambrosiana, 2007.
Teaching methods
Oral lessons.
Assessment methods and criteria
Oral exam.
