GENERAL AND APPLIED HYGIENE
Learning outcomes of the course unit
At the end of this course student should have acquired a knowledge of different health indicators, basic concept of prevention and epidemiology. Students should also proof to have acquired fundamental knowledge of the prevention of infectious diseases; principal aspects, hospital hygiene, food and nutrition in relation to public health and the relation between environment and health. A special attention is given to the vaccine-preventable diseases.
To have passed Semeiotics and Pharmacology exam.
Course contents summary
General concepts about hygiene, health and health education,basic epidemiology aspects, general and specific preventionof infectious diseases, environmental hygiene,hospital hygiene, food safety and nutrition.
Some parts are developed as an integration of the course of Semeiotica e metodologia clinica, included during the third year of the School of medicine
1. General concepts of hygiene, health, and health education
• General health status of population, healthcare and health promotion
• Different types of prevention (primary, secondary, tertiary prevention)
• Health education: planning, management and intervention evaluation
• Health legislation. Globalisation and health
2. Epidemiology of general prevention of infectious diseases (*)
• Host-guest relationship, infection sources and reservoirs, transmission mode
• Notification, default measures, diagnosis of infectious diseases
• Sterilization, disinfection and disinfestation
• Vaccine preventable diseases. Types of vaccines, strategies and vaccine schedules,
passive immunoprophylaxis and chemoprophylaxis
3. Epidemiology and specific prevention of infectious diseases
• Epidemiology and prevention of airborne diseases
• Epidemiology and prevention of sexually transmitted disease and parenteral transmission
• Epidemiology and prevention of faecal-oral transmitted diseases
• Epidemiology and prevention of vector borne diseases and zoonoses
• Epidemiology and prevention of vertical-transmitted diseases
• Emerging and remerging infectious diseases.
• Travel medicine and Bioterrorism
• Epidemiology and prevention of nosocomial and opportunistic infections
• Immunization policies and schedules for infants, adolescents and adults
4. Environment and Health
• Soil and water hygiene: water demand, supply and safety
• Water: safety plan and risk management, sanitation
• Wastewater: collection, disposal and safe wastewater use
5. Food safety and Nutrition
• Food as vehicle of infections: foodborne diseases, food poisoning, foodborne outbreaks
• Conservation and manipulation methods, microbiological control methods
• Barbuti S, Bellelli E, Fara GM, Giammanco G. Igiene e medicina preventiva (4° ediz). Monduzzi, Bologna, 2003.
• Signorelli C: Igiene, epidemiologia e sanità pubblica (Secrets, VI EDIZIONE). SEU, Roma, 2011.
Assessment methods and criteria