GENERAL AND APPLIED HEALTH EDUCATION

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

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General Module

Course Sheet

Course code:

DI21B1B

Academic Year of enrolment:

2021

Year of supply:

2022/2023

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:

The student must possess the basic knowledge of biology and statistics

Objectives

The teaching contributes to the achievement of the educational objective of the Course of Studies in Dietitian to train professionals able to apply preventive medicine strategies to the main human diseases.

EXPECTED LEARNING OUTCOMES

Knowledge and understanding
At the end of the lessons the student must:
- to know the basic concepts of epidemiology and prevention of infectious diseases
- to know the methods of food preservation and the epidemiology and prophylaxis of the main food toxins

Ability to apply knowledge and understanding
At the end of the lessons the student must:
-Know how to design and carry out nutritional surveillance activities with targeted collection of epidemiological data on food consumption, apply hygiene rules for the prevention of food poisoning; plan and participate in the realization of food education paths.

Autonomy of judgment
At the end of the lessons the student must:
- to evaluate and interpret experimental data

Contents

The course aims to provide the basic knowledge of epidemiology, prevention and to treat the aspects of food hygiene more closely related to the diet.

Extended Syllabus

Introduction to the study of Hygiene
Hygiene objectives: scientific, educational and operational
Concept of health, risk and disease
Outline of Epidemiology
Definition and purpose of epidemiology, the frequency measures of
health events, association measures, epidemiological studies
Food hygiene
The feeding
Food preservation: aims; problems; 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 Toxinfections:
Toxinfection from Cl. botulinum, Toxinfection from Salmonella spp,
Toxinfection from St. aureus, Toxinfection from Cl. perfringens,
Toxinfection by B. cereus, Minor toxins, Mycotoxins

Recommended Bibliography

Recommended texts:
- P. Marinelli, G. Liguori, A. Montemarano, M. D'Amora: Hygiene Preventive Medicine and Public Health, Piccin
- Roggi C., Turconi G. Food hygiene and human nutrition. International Scientific Medical Editions (EMSI)
- Teaching material presented in class

Teaching Methods

ing to the teaching calendar. The lessons include a strong interactive component between Teacher and Students.
Attendance is compulsory.

Evaluation methods

Verification of learning:

Oral exam: the student must demonstrate his preparation by dealing in a clear and organized way with the topics requested by the teacher.
The evaluation will be carried out using votes in thirtieth.

Contacts/More Information

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

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree

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