GENERAL AND APPLIED HYGIENE
Learning outcomes of the course unit
Students should acquire knowledge and understanding about primary, secondary and tertiary prevention and their practical applications; they also should understand aspects related to epidemiology and prevention of infectious and non-infectious diseases and have knowledge of environmental hygiene and human nutrition
Course contents summary
Fundamental concepts of epidemiology and prevention of infectious of not infectious diseases. Measures and strategies of prevention. The levels of preventive intervention; chemoprophylaxis and immunoprophylaxis of infectious diseases.
Definition and within of application
General epidemiology of infectious disease
Origin of infections,ways of transmission .
Factors favoring the appearance of infections.
Ways of appearance of infections in the population.
Purposes and the methods of the prevention
Prevention of infections
Discovery and inactivation of infection sources, interruption of transmission chains; increase of resistance to infections.
Notes on epidemiology and prevention of periodontal disease
General principles of prevention of not infectious disease
Epidemiology and prevention of dental caries
Tertiary, secondary, primary prevention
Prevention blood transmissible infections
Hygiene of environment
Frontal and interactive lessons with the use of informatic tools.
Assessment methods and criteria
It consists of an oral examination aimed at understanding the topics covered in the different parts of the course, through 3 general questions structured in such a way as to allow links between the topics in question