B2920 - Hygiene, Prevention and Health Promotion

Learning outcomes

Knowledge about primary Health care and international preventive approach to environment, water, food, health and diseases

Healthy life style 

Konwledege about preventive measures for Chorinc , acute diseases and outbreaks.

Knwoledge about antimicrobial resistance and one healt preventive approach

Knowledge about principles of preventive and clinical epidemiology 

Course contents

 

Hygiene definition and methods ; preventive approach vs clinical approach : methods, measurements and examples

Basic concepts and measurement instruments for Primary, Secondary and tertiary Prevention programs

Environment, water and food Hygiene

Epidemiology. scopes , objective and measurements

team work dedicated to epidemiological preventive studies 

Preventive measures for Chronic diseases and WHO Health life style principles

Preventive measures for infectious  diseases

Epidemiology and preventive measures for HAI and MDRO's infections

Discussion about literature cases  of   community and hospital outbreaks.

Review  and discussion about epidemiological monthly reports during Covid 19 Pandemia

Knowledge and application of Preventive Good Practices in Health care Settings

One Health Approach to Antibiotic Resistance and  discussion about international and national experiences of antimicrobial stewardship campaigns

Environmental Hygiene:  disinfection and High disinfection  treatment of surfaces,  devices and equipments.

 

Readings/Bibliography

lesson slides

WHO, CDC Guide lines

HIF 2016 Manual 

Teaching methods

frontal lessons

working group about specific epidemiological themes

Assessment methods

collegial assessment about working group power poitn works

final assessment about multiple choice written test 

Teaching tools

Slides, literature articles, International and National reports ,Guidelines , all published on Virtuale pages 

 

Office hours

See the website of Patrizia Farruggia