The PREVENTIVE MEDICINE course covers all aspects of epidemiology and general and specific prevention, environmental hygiene, and healthcare organization and planning. Upon completion of the course, students should understand the meaning of health indicators, the general healthcare situation in our country, possess basic epidemiological methodology to read and interpret scientific papers, understand the fundamental concepts of infectious and non-infectious disease prevention, and have general knowledge of healthcare organization, planning, and economics, food hygiene, and hospital hygiene.
Course Prerequisites
Contents of the teachings of the characterizing subjects of the first year and attendance at the Nursing in Epidemiology lessons
Teaching Methods
frontal lessons
Assessment Methods
multiple choice
Texts
IGIENE PER LE LAUREE DELLE PROFESSIONI SANITARIE C. Meloni, G. Pelissero Casa Editrice: Ambrosiana 2007
Contents
ENVIRONMENT AND HEALTH: Air pollution and atmospheric pollution, Noise pollution, Soil pollution, Municipal solid waste, Water pollution. WORKPLACE SAFETY: Definitions, Regulations, Main professional roles, Main types of risk, Risk assessment. MAIN RISKS IN HOSPITAL ENVIRONMENTS: Physical risks: Noise, Vibrations, Microclimate, Lighting, Ionizing and non-ionizing radiation, Laser, Magnetic resonance imaging; Chemical risks: Drugs, Detergents, disinfectants, sterilants, Medical gases, Latex; Biological risks: Hepatitis B and C viruses, HIV, TB, Other infectious diseases. DISINFECTION, ANTISEPSI, AND STERILIZATION. PREVENTION AND CONTROL OF HEALTHCARE-ASSOCIATED INFECTIONS: Hand hygiene, Standard precautions and isolation measures, Prevention of urinary tract infections associated with urinary catheterization, Prevention of infections associated with intravascular catheterization, Prevention of surgical site infections, Prevention of bacterial pneumonia associated with invasive procedures. FOOD HYGIENE
