Learning objectives
At the end of the course the student must have acquired the basics of hygiene and preventive medicine with a view to improving the overall health of the individual and protecting the health of the community. The objectives of the course will be to increase knowledge and skills in the field of health promotion and prevention to allow the individual to make correct and informed health choices.
Prerequisites
None
Course unit content
Hygiene and Public health. Health promotion and health education. Epidemiology and Preventive Medicine.
Full programme
Definition of Health, Hygiene and Public Health; evolution of the definitions of health. Objectives and methods of Hygiene and preventive medicine. Role of Public Health. Disease prevention and health promotion. Definition of epidemiology and fields of study. Causal factors and risk factors; determinants of health. Overview of health demography and health indicators. Data sources. The main epidemiological measures: rates and proportions, prevalence and incidence; risk measures and causal relationship; association. Epidemiological studies: observational studies, experimental studies.
General epidemiology of infectious diseases: microorganisms and us; sources and reservoirs of infection; mechanisms (ways) of transmission of infectious diseases. Factors favoring the occurrence of infections. Ways of infections onset in the population.
General prevention of infectious diseases: the levels of prevention (primary, secondary, tertiary, quaternary prevention). General prophylaxis of infectious diseases: notification, isolation, default measures, epidemiological investigation, disinfection, sterilization, antisepsis, asepsis. Active immunoprophylaxis: vaccines and vaccinations. Passive immunoprophylaxis. Primary and secondary chemoprophylaxis.
Epidemiology and prevention of chronic degenerative diseases. Definition and characteristics of a screening test: sensitivity, specificity and predictive values. Screening campaigns.
Epidemiology and prevention of care-associated infections. Food hygiene: food safety and microbiological risk.
Bibliography
Barbuti, Fara, Giammanco et al. Igiene Medicina Preventiva Sanità Pubblica . Edises (2014); II Ed. (2022).
-Signorelli C. Igiene e sanità pubblica. Secrets. Domande e risposte. Editore SEU (2021).
Learning material used during the lessons, provided by the teacher.
Teaching methods
Lectures will be held on-site. Supporting material will be available on the specific, student-reserved platform (Elly) and will include slide presentations, audio-video aids or video-recording of the lectures.
Assessment methods and criteria
he assessment of the definited objectives achievement consists of an oral examination. Through questions about the contents of the course will be determined whether the student has achieved the goal of knowledge and understanding of the content and whether it is able to apply the knowledge acquired in the exercise of profession.
Students with learning disabilities (DSA/BSE) must contact the University's Center for Accommodation and Inclusion (cai@unipr.it).
Other information
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