Learning objectives
The aim of the course is to provide knowledge of the general principles of hygiene and prevention.
Prerequisites
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Course unit content
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
Full programme
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
Bibliography
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.
Other information
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2030 agenda goals for sustainable development
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