Learning objectives
Al termine del corso lo studente dovrà conoscere i concetti fondamentali di profilassi delle malattie infettive, avere nozioni generali di igiene degli alimenti e della nutrizione.
At the end of the course, students should be able to explain the fundamental concepts of the prophylaxis of infectious disease; food hygiene and nutrition.
Prerequisites
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Course unit content
• General concepts about hygiene, health and health education,basic epidemiology aspects, general and specific prevention of infectious diseases, food safety and nutrition.
Full programme
EPIDEMIOLOGY AND PREVENTION OF INFECTIOUS DISEASES
VACCINE-PREVENTABLE DISEASES
DISEASES OF THE CHILDHOOD. THE 12 VACCINES OF THE ITALIAN IMMUNIZATION PLAN
DISEASES OF THE ADULTS AND THE ELDERLY
NEOPLASTIC DISEASES (HPV, HBV)
IMMUNIZATION SCHEDULES AND STRATEGIES
HEALTH RISKS OF INTERNATIONAL TRAVELLER
MONITORING AND CONTROL OF HEALTH RISK
NON VACCINE-PREVENTABLE COMMUNICABLE DISEASES
FOOD POISONING
NUTRITION
Bibliography
Signorelli C. Igiene, Epidemiologia e Sanità Pubblica. Roma: Società Editrice Universo, 2011.
Teaching methods
Lesson
Assessment methods and criteria
Oral exam
Other information
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