Ateneo - UPO

Principles of hygiene and public health; epidemiological methods for public health; infectious disease epidemiology; chronic disease epidemiology; proximal and distal determinants of health; effects of lifestyle on health; primary, secondary and tertiary prevention; evaluation of health interventions; the process of drug discovery and development; adverse drug reactions and pharmacovigilance; evidencebased medicine; the organization of health systems.

- Educational material provided by the teacher
- “Igiene e medicina preventiva” (2 Vol.). Barbuti S., Belelli E., Fara G.M., Giammanco G., Monduzzi Editore;
- “Igiene” Barbuti S., Belelli E., Fara G.M., Giammanco G., Monduzzi Editore
- “Igiene” Checcacci L.,Meloni C., Pelissero G.,Casa Editrice Ambrosiana
- “Professione Igienista – Manuale dell’igiene ambientale e territoriale” Casa Editrice Ambrosiana
( the recommended books are in the library of the Department).

The course aims to provide basic knowledge of general and preventive hygiene and to introduce students to more specialized aspects (food hygiene, environmental hygiene, industrial hygiene) to be explored in the continuation of their studies and the ability to apply that knowledge . The student will also have to develop the ability to judge independently and interpret epidemiological studies and increase their ability to communicate in the transmission of the results of scientific work or group reports.
The learn skill is achieved by the students and verified by the teacher in the course of study as a whole, particularly in individual study, in the group work preparation.

Basic knowledge of chemistry , biology and microbiology.

Lectures, lecture-discussion with the projection of audiovisual, interactive lectures, discussion scientific works, group relations

None.

The purpose of the exam is to verify the level of knowledge into all the subjects present in the course program and the reasoning capacity developed by the student. The exam is a written test; it consists of 31 multiple-choice questions. The duration of the test is 30 minutes. Every question correct is awarded 1 point. There is no penalty in terms of score, for the incorrect answers or not given. The final grade is expressed in thirtieth. To pass the exam, the student must have scored an evaluation equal to or greater than 18/30. Excellence will be awarded if the student has demonstrated a thorough knowledge of the topics of the test and has acquired an autonomy of judgment and a critical sense relating to the topics covered during the course. During the written test it is not allowed to consult any kind of material.

1. Definitions , purpose and history of Hygiene ; state of health; elements of demography and migration .
2. Health indicators , demographic indicators, socio - economic and socio - sanitary indicators ( direct and indirect ) .
3. Epidemiology ( definition, history , characteristics , objectives and epidemiological methodology )
4. Descriptive epidemiology ( measures of mortality rates , measures of morbidity , prospective and retrospective studies)
5. Diseases , chronic diseases and infectious diseases ( causes , risk factors and causal factors of disease , prevention of pathological events ).
6. Primary, secondary and tertiary prevention; mechanisms of interaction between man and environment .
7. Epidemiology of communicable diseases ( causative agents of diseases, ways of penetration of microorganisms , host-parasite relationship ) ;
transmission of infection ; specific and non-specific defense of the host; antibody response of the host.
8. Disinfection sterilization and pest control ; prophylactic measures related to man and to society : vaccine prophylaxis , serum prophylaxis
and chemoprophylaxis .
9. Etiology , pathogenesis , epidemiology , prevention, diagnostic assessment of the main diseases transmitted by fecal-oral route , aerial , sexually transmitted , the TORCH and zoonoses .
10. Basics of Health Education and Health Organization ( World Health Organization , National Health Service , the National Health Plan , integration of Healthcare and Social )
11. Environmental risk factors ( physical agents , chemical agents , biological agents ) and relationships between the various environmental media
12. Air pollution and indoor pollution
13. Drinking Water , judgment of potability and purification systems
14. Waste water, sludge , municipal solid waste
15. Principles of food hygiene , hygiene of food and nutrition and selfcontrol HACCP
16. History of occupational health , risk factors and work activities , methodology of environmental prevention of occupational hazards.

Knowledge and understanding: gain knowledge related to the concepts of
general hygiene. Learn about the determinants of health and major risk
factors. Understanding health surveillance systems. Learn about food
hygiene, environmental and industrial elements; learn about
epidemiology, health economics and the basics of health management.
Learn about the mode of transmission, and prevention of infectious
diseases. Understand the concepts of asepsis, disinfection and
sterilization. Acquire the skills that lead to learning strategies of
preventive medicine and health prevention.
Ability to apply knowledge and understanding: ability to apply the
knowledge acquired during the course and to understand the concepts of
health determinants and risk factors in the context of an interaction
between man and his physical and social environment.
Autonomy of judgement: ability to understand and interpret statistical
results of epidemiological studies, using a scientific approach.
Communication skills: ability to expose the concepts clearly, in both oral
and written form, using an appropriate scientific language.
Learning skills: to acquire the ability to update themselves
independently, by reading texts and scientific articles, also in English.
Ability to use the knowledge gained to attend seminars and/or training
courses on the subject.