GENERAL AND APPLIED HEALTH EDUCATION

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Error message

User error: Failed to connect to memcache server: druportbe01:11211 in dmemcache_object() (line 415 of /production/drupal/dim_prod/drupal/d7cl4/prod/unich/releases/7/web/sites/all/modules/contrib/memcache/dmemcache.inc).

General Module

Course Sheet

Course code:

DI21B1B

Academic Year of enrolment:

2019

Year of supply:

2020/2021

Type of Course:

Characterising

Degree:

Course of 1st Cycle Degree in DIETISTIC

Disciplinary Sector:

General and Applied Hygiene

Is part of:

MICROBIOLOGY AND HEALTH EDUCATION

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

STANISCIA Tommaso

Cycle:

First semester

Obligatory attendance:

Yes

Hours of classroom activity:

Individual study hours:

Prerequisites:

Student must have basic knowledge of biology and statistics

Objectives

The teaching contributes to the realization of the educational objective of Dietistic Course of training professionals able to apply preventive medicine strategies to the main human pathologies.

Expected learning outcomes

Knowledge and understanding
At the end of the teaching lessons the student will:
- know the basic concepts of epidemiology and prophylaxis of infectious diseases
- know the methods of food preservation and the epidemiology and prophylaxis of the main food poisonings

Ability to apply knowledge and understanding
At the end of the teaching lessons the student will:
- Knowing how to plan and carry out nutritional surveillance activities with targeted collection of epidemiological data on food consumption, applying hygiene rules for the prevention of food poisoning; plan and participate in the implementation of food education programs.

Autonomy of judgment
At the end of the teaching lessons the student will:
- know how to evaluate and interpret experimental data

Contents

The course aims to provide non only the the basic knowledge of epidemiology and prevention but also to treat aspects of food hygiene more closely
related to dietetics

Extended Syllabus

ntroduction to the study of Hygiene.
Hygiene objectives: scientific, educational and operational.
Concept of health, risk and illness
Outline of Epidemiology
Definition and purpose of epidemiology, frequency measurements of
health events, association measures, epidemiological studies
Food hygiene
power
Food preservation: purpose; issues; main means
and technologies
Food deterioration: Alterations; adulteration; adulteration;
counterfeiting
Food contamination: biological contamination, chemical contamination, physical contamination.
Epidemiology and prophylaxis of the main food poisonings:
Cl. botulinum, Salmonella spp.
St. aureus poisoning, Cl. perfringens,
B. cereus infection, minor toxins, mycotoxins

Recommended Bibliography

Recommended texts:
- P. Marinelli, G. Liguori, A. Montemarano, M. D’Amora: Igiene Medicina
Preventiva e Sanità Pubblica, Piccin
- Roggi C., Turconi G. Igiene degli alimenti e nutrizione umana. Edizioni Mediche Scientifiche Internazionali (EMSI)
-Teaching material presented in class

Teaching Methods

The course is taught by lectures of 2 hours based on the didactic calendar. The lectures include a strong interactive component between lecturer and students.
Attendance is mandatory.

Evaluation methods

Verification of learning:

Oral exam: the student will have to demonstrate his / her preparation by dealing in a clear and organized manner with the topics requested by the teacher.
Evaluation will be carried out by using marks out of thirtieths

Contacts/More Information

Student reception to be agreed by sending an email to tommaso.staniscia@unich.it

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree

Error message