Learning objectives
Students should acquire knowledge 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 acquire notions of environmental hygiene and human nutrition.
Prerequisites
No prerequisites required.
Course unit content
General conepts of hygiene and health. Fundamental concepts of epidemiology and prevention of infectious and non infectious diseases. Measures and strategies of prevention. The levels of preventive intervention. Chemoprophylaxis and immunoprophylaxis. Epidemiology and prevention of specific diseases, with particular reference to pathologies of dental interest.
Food hygiene and nutrition. Environmental hygiene with particular reference to the quality of water for human use.
Full programme
Definition and purposes of Hygiene and Preventive Dentistry.
Disease prevention and Health promotion. Promotion of oral health.
General epidemiology of infectious disease.
Infection sources and reservoirs. Transmission mode. Factors favoring the appearance of infections. Modes of appearance of infections in the population.
Discovery and inactivation of infection sources, interruption of transmission chains; increase of resistance to infections.
Purposes and the methods of the prevention.
Primary, secondary and tertiary prevention.
Notification, default measures, diagnosis of infectious diseases. Sterilization, disinfection and disinfestation.
Active and passive immunoprophylaxis. Chemoprophylaxis.
The hygienic management of the dental environment. Disposal of waste in the dental environment.
General principles of prevention of not infectious disease.
Epidemiology and prevention of the main pathologies of dental interest. Notes on epidemiology and prevention of periodontal disease. Epidemiology and prevention of dental caries.
Epidemiology and prophylaxis of viral hepatitis, HIV infections, Tetanus, Tuberculosis, respiratory virosis, herpetic infections: possible repercussions on the dental profession.
Care-related infections.
Health and environment: air and water quality.
Air and water pollution.
Potabilization of water.
The water of the dental unit.
Food hygiene and Nutrition.
Bibliography
Igiene. S.Barbuti e Alt., Edit. Monduzzi IV ED (2014);
Igiene in Odontoiatria. M.T Montagna, P.Castiglia, G.Liguori, M.Quarto, Edit. Monduzzi 2004;
Igiene e Sanità pubblica. Secrets, domande e risposte 2019. Editor Carlo Signorelli, II edizione, Società editrice Universo.
Teaching methods
The course will be held through lectures to Students either in the classroom (“in presenza”) or in synchronous-streaming (“in telepresenza”) on the Teams platform. Therefore, the opportunity of Student/Teacher interaction will be preserved both face to face and remotely, by the simultaneous use of the Teams platform.
Lectures will be supported by slide presentations, which will be available to students on the Elly platform (https://elly2020.medicina.unipr.it/).
Assessment methods and criteria
Oral examination. It consists of an oral examination aimed at ascertaining the understanding of the topics covered in the different parts of the course, through 3 general questions.
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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