LEARNING OUTCOMES

Provide essential knowledge related to health concepts, health protection and promotion, health education; identification and control of causes of disease and risk factors in the environment; epidemiology and prevention of major infectious and chronic degenerative diseases.

AIMS AND LEARNING OUTCOMES

Provide essential knowledge related to:

- the concept of health, health protection and promotion, health education;

- identification and control of the causes of disease and risk factors in the environment;

- epidemiology and prevention of the main infectious and chronic-degenerative diseases

- health planning, organization and management.

PREREQUISITES

none

TEACHING METHODS

Teaching is divided into frontal lessons given by the teacher

SYLLABUS/CONTENT

The program course includes the presentation and discussion of the following topics: 

Introduction to the course: the concept of health, hygiene and public health.
Hygiene and epidemiological tools: population health and its determinants, in community and welfare settings. Descriptive epidemiological measures in common usage in applied hygiene: prevalence and incidence studies, the concept of risk and cause-effect relationship.
Principles of prevention and prophylaxis: primary, secondary and tertiary prevention.
Epidemiology and prevention of major infectious diseases. Vaccine-preventable diseases. Foodborne infectious diseases. Care-related infections (ICAs). Molecular methods in the epidemiology and prevention of infectious diseases. 
Infectious disease prevention, disinfection, antisepsis, sterilization, biohazard in care settings and its prevention
Epidemiology and prevention of major chronic degenerative diseases. Cardiovascular diseases, preventable malignancies. Molecular methods in epidemiology and prevention of chronic degenerative diseases.
Food hygiene. Food and related health issues. Food fraud, adulteration and adulteration. Microbial contamination. Standards for the wholesomeness of food (HACCP). 
Environment and health. Environmental factors as determinants of health and disease. Water and its essential characteristics for health promotion. Wastewater.
Solid waste and the risks to health and the environment.
Risk and prevention factors in living and working environments. Molecular methods in the hygiene of living and working environment.

RECOMMENDED READING/BIBLIOGRAPHY

The notes taken in class are sufficient for the exam preparation.

For more information:

Barbuti, Fara, Giammanco - Igiene, Medicina Preventiva e Sanità Pubblica - EdiSES