Learning objectives
Allow the student to be able to know and understand the tools and the basic methodology to develop and use the own and specific concepts of hygiene in the prevention of infectious and non infectious diseases.
Among the competences acquired, students will be able to:
develop self-analysis of certain health risk factors, prevention strategies both individual and collective, and of interventions to preserve and promote the health of healthcare workers and users.
Prerequisites
None
Course unit content
Basic concepts of Public Health, epidemiology and preventive Medicine. General epidemiology and prevention of infectious diseases.
Health care-associated infections
Food hygiene-public health aspects (outline)
The main aspects of environmental hygiene, with particular reference to the quality of water for human use
Full programme
Health and disease concepts
Epidemiology: definition and study areas. Causal and risk factors. Epidemiological metodology and overview of health demography. Data sources. Epidemiological measures, health indicators, rates and proportions (prevalence and incidence). Risk measures and causal relationship. Association. Epidemiological studies (outline).
General epidemiology of infectious disease: sources of infection, mode of transmission, channels of infections. Features favoring the spread of infections. Ways of infections onset in the population.
The levels of prevention (quaternary, tertiary, secondary, primary prevention).
General prophylaxis of infectious diseases, notification, isolation, disinfection, sterilization, active and passive immunization, chemioprophylaxis.
General principles of epidemiology and prevention of not infectious diseases. Screening definition and main features of a screening test, sensitivity, specificity, predictive values. Screening campaigns.
Epidemiology and prevention of care-associated infections.
Drinking water. Quality-supply sources and possible ways of pollution; requisites of the water drinkability.
Food hygiene-public health aspects. Brief mentions of epidemiology and prevention of food-borne diseases. Methods of food preservation.
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)
Lessons slide provided by teacher
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) and will include slide presentations, audio-video aids or video-recording of the lectures
Assessment methods and criteria
The 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.
In case the COVID-related sanitary emergence continues, the examination will proceed on the Teams platform (see the guidelines at the address: http://selma.unipr.it/).
Other information
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