Learning objectives
The educational objectives of the module are knowledge and understanding related to the topics covered (in particular the main challenges for public health, the determinants of health and disease and the importance of health education and health promotion; healthcare associated infections and antimicrobial resistance; food hygiene) and the ability to apply this knowledge in the specific field of study; the acquisition of an autonomy of autonomy of judgment and the ability to learn autonomously; the acquisition of specific communication skills.
Prerequisites
Semeiotic and Microbiology.
Course unit content
The "General and Applied Hygiene - Interdisciplian" module is an integral part of the HYGIENE, PUBLIC HEALTH AND HEALTH POLICIES course. Contents of this module concern: the concepts of Health, Hygiene, Public Health, Preventive Medicine and Health Policies; levels of prevention; healthcare associated infections and antimicrobial resistance; food hygiene, with particular reference to HACCP; the determinants of health and disease and the importance of health education and health promotion.
Full programme
Concepts of Hygiene, Public Health, Preventive Medicine, Health Policies.
Concept of health and its evolution.
Levels of prevention: primary, secondary, tertiary, quaternary.
Epidemiology and general prophylaxis of infectious diseases (part treated in the third year of the course): Methods of transmission of infectious diseases.
Direct prophylaxis and indirect prophylaxis; Direct prophylaxis (Notification, Diagnostic assessment, Isolation, Cleaning, Disinfection, Sterilization, Disinfestation, Active and passive immunoprophylaxis, Primary and secondary chemoprophylaxis).
Epidemiology and prevention of healthcare-related infections (HAIs).
Epidemiology and prevention of antimicrobial resistance.
Hand hygiene.
Food hygiene: foodborne infections and food poisoning, the main agents responsible for food infections and poisoning and control strategies.
The HACCP system and its applications.
The determinants of health and disease.
Risk factors / protective factors related to lifestyles, with particular reference to smoking, nutrition, alcohol, physical activity.
Health Education and Health Promotion (Ottawa Charter).
Concepts of Health Literacy, Empowerment and Advocacy.
Bibliography
• Signorelli C. Igiene, epidemiologia e sanità pubblica. SEU, Roma, 2021.
• Barbuti S, Bellelli E, Fara GM, Giammanco G. Igiene e medicina preventiva. Monduzzi, Bologna, 2014.
Tarsitani G, Signorelli C, Mastroeni I. Igiene, Epidemiologia e Sanità Pubblica. 5000 Quesiti a scelta multipla. Soecietà Editrice Universo, Roma, 2012.
Teaching methods
Lectures will be held on-site in compliance with safety standards, provided that further instructions on the ongoing health emergency are not implemented. Supporting material will be available on the specific, student-reserved platform (Elly).
Assessment methods and criteria
The module is an integral part of the course "Hygiene, public health and health policies"
The course includes an oral exam in order to assess the knowledge and skills acquired by the students during the course; moreover critical analysis and communication skills acquired will be evaluated.
In case of the persistence of the health emergency, the exams will be conducted remotely, as follows:
remote oral questions, through the Teams platform (guide http://selma.unipr.it/).
Students with SLD / BSE must first contact Le Eli-che: support for students with disabilities, D.S.A., B.E.S. (https://sea.unipr.it/it/servizi/le-eli-che-supporto-studenti-con-disabilita-dsa-bes)
Other information
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2030 agenda goals for sustainable development
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