The course is aimed to educate students about the main health determinants, giving them the basic knowledge of hygiene and epidemiology, in order to allow them to play an active role in prevention and in health promotion.
Knowledge and understanding ability: The student should demonstrate to know and understand health problems linked to the different life stages.
Ability to apply knowledge and comprehension: The student should be able to use his knowledge to organize and conduct prevention initiatives, to manage environmental issues and to avoid health damages when engages his work.
Judgment autonomy: The student should be able to evaluate autonomously the different situations presented by the teacher during the examination and to apply what he learned in the fields of health promotion and prevention.
Communication ability: The student should be able to explain the issues learned in an easy but scientifically correct way, even in the form of a composition.
Learning ability: The student should be able to keep up to date continuously, becoming able to improve and enhance his knowledge about hygiene, epidemiology, and prevention through an independent educational path, by referring to texts and publications (also in English language).
The student should have adequate knowledge of cellular biology, human anatomy and physiology.
Block 1. HEALT AND PREVENTION (12 h)
Hygiene, prevention and health education; history, definitions, objectives and applications of the hygiene. The hygiene in the different life stages. The WHO concept of health. Infectious and chronic disease and other death causes: causes and prevention; health inequalities. The three levels of prevention.
Block 2. EPIDEMIOLOGY (12 h)
Introduction to the study of the epidemiology; definitions and evolution of the epidemiology. Epidemiology for prevention: objectives of the epidemiological methodology and classification of the studies. Frequency measures in epidemiology: ratios, proportions and rates. Crude and specific rates. Prevalence and incidence rates. Hazard, risk and damage. The risk in epidemiology, risk factors, subjects at risk. Risk measures: absolute risk, relative risk, odds ratio.
Epidemiological studies: observational epidemiology; the sampling. Descriptive analyses. Analytical investigations: cross-sectional and longitudinal studies. Experimental epidemiology.
Block 3. EPIDEMIOLOGY AND PROPHYLAXIS OF INFECTIOUS DISEASES (12 h)
Epidemiology of infectious diseases: details; temporal and spatial distribution of infectious diseases; infection and disease; contagion chain: microorganisms, hosts and transmission ways, vehicles, vectors; mechanisms of defense: the host immunity.
Epidemiology and prophylaxis of the following infectious diseases:
- diseases with air transmission: details; influenza
- diseases with fecal-oral transmission: details; hepatitis a
- diseases with parenteral transmission: details; hepatitis b and c; HIV infection and AIDS; tetanus.
Prophylaxis of infectious diseases: definitions, direct and specific prophylaxis; sanification, disinfection and sterilization; immunoprophylaxis.
Block 4. EPIDEMIOLOGY AND PROPHYLAXIS OF CHRONIC DISEASES (16 h)
Details; definitions, classification, epidemiology, risk factors and prevention of the main chronic diseases: cardiovascular diseases; tumors; diabetes; chronic-obstructive pulmonary diseases (COPD); obesity; smoke, alcool and drug abuse; disorders of the evolutive age: myopia; scoliosis; dental caries.
Block 5. ENVIRONMENTAL HYGIENE (20 h)
Air and pollution: details, chemical composition and physical features of the air; pollution characteristics and sources; effects of the air pollution: greenhouse effect, refrigerator effect, ozone hole and acid rain. The microclimate: details, parameters, air vitiation, air cube, thermic balance and environmental wellbeing. The water: water cycle and water sources; potability criteria; potabilization systems. The soil: hurban solid waste and its disposal; liquid waste and its disposal. Hygiene of food: conservation of food; food-related infections. Nutritional education: nutrition principles and calorie needs. Hygiene in sport (mentions): injuries; hygiene and safety in sport facilities.
HEALTH AND PREVENTION
EPIDEMIOLOGY AND PREVENTION OF INFECTIOUS DISEASES
EPIDEMIOLOGY AND PREVENTION OF CHRONIC DISEASES
HYGIENE OF SPORT
Taught lessons and slides available online
Notes provided by the teacher, available at the following url: http://e-scienzemotorie.uniparthenope.it/moodle/course/index.php?categor....
1. James F. Jekel, David L. Katz, Joann G. Elmore, Dorothea Wild, Sean C Lucan. Jekel's Epidemiology, Biostatistics, Preventive Medicine, and Public Health. Elsevier Saunders, 2013.
2. Snashall D. ABC of Occupational & Environmental Medicine. Publisher WILEY, 2012.
The learning verification is based on an oral examination aimed to evaluate the ability of the student in relating and comparing the different course issues. The aim of the examination is to verify the achievement of the course educational goals.
Lectures are in Italian. The professor is fluent in English and is available to interact with students in English, also during the examination.