F7ABBHE - Hygiene and Epidemiology

Students should learn theoretical basics of Epidemiology and Hygiene disciplines in depth covered by lecture topics.

As result of this subject, student should be familiar with targets and working methods used in all disciplines of infectious and non-infectious epidemiology, environmental epidemiology and in solving of priorities and problems of Public Health Protection.

Outcoming knowledge, skills, abilities and competences: Knowledge of basic methods used in preventive medical disciplines and legislation.

The examination is written, in the form of an able a/b/c test (multiple choice). The test contains a total of 20 test questions, with just one answer correct. Scoring: 20 - 19 correct answers = 1 (A); 18 - 17 correct answers = 1.5 (B); 16 - 15 correct answers = 2 (C); 14 - 13 correct answers = 2.5 (D); 12 - 11 correct answers = 3 (E); 10 and lower number correct answers = 4 (F).

1.Definitions of Hygiene and Epidemiology, history and aims of these disciplines and Public Health Protection, terminology, epidemiological methods and their use. Basic characteristics of Epidemiological Process, epidemiological guidelines, decision and regulations.

2.Definition and aims of epidemiological Surveillance. Guidelines and Methods for anti-epidemiological regimen, disinfection, sterilisation, principles of health equipment care.

3.Basic guidelines for Public Health Protection and its support, including control of nosocomial infections. Indicators of Health and Environmental Quality, Biological monitoring.

4.Health and Healthy style of life, Environmental Protection, Environmental Health. Air pollution, water contamination, drinking water sources protection.

5.Clean hands hygiene. Waste Hygiene. Guidelines for waste and waste-water management,

Contaminated waste management and waste from health care and social care enterprises.

6.Physical factors in Environment and influence on humans – dust, smog, noise, vibrations, electromagnetic radiation, temperature, air pressure, air moisture, ionizing radiation.

7.Microclimate, ventilation, air-conditioning. Electromagnetic field and Ionizing Radiation.

8.Hygienic conditions for Health Care Facilities – construction and technical requirements, ISO/EN for health care function, materials and equipment.

9.Labour Hygiene, health risk factors for professional activities, exposure limits for chemical, biological and physical risk factors, including monitoring and control.

10.Optimizing of working conditions and facilities, most frequent risks in a working process, prevention of health damage and prevention possibilities.

11.Occupational Medicine, Health ability for profession, working load and professional diseases. Safety at working places and facilities, means of individual protection and prevention.

12.Nutrition factors, Food-staffs production Control, Basic recommendations for nutritional optimisation.

13.The role of international governmental and non-governmental organisations (WHO, FAO, etc.) in a disease control and healthy style of life.

14.The role of state establishment in protection of population health. Control Bodies, disease registers, data collection, influence on legislation.

Without exercises.

Povinná literatura:

[1] Principles of Occupational Health and Hygiene. An introduction. Ed. 2nd. Edited by Sue Reed, Dino Pisaniello, Geza Benke and Kerrie Burton. A&U Academic, October 2013. ISBN: 9781743311295. 544 s.

[2] Bouter, LM, Zielhuis, GA, Zeegers, MP: Textbook Epidemiology, Springer Verlag GmbH, 2017, EAN: 9789036817400

Doporučená literatura:

[1] Hygiene requirements for ventilation and air-conditioning systems and units. Brussels: REHVA., c2007. ISBN 2-9600468-8-9.

[2] World Health Organization & WHO Patient Safety. (‎2009)‎. WHO guidelines on hand hygiene in health care. World [3] Health Organization. http://www.who.int/iris/handle/10665/44102

Mahon, CR: Textbook of Diagnostic Microbiology, Elsevier - Healt Sciences Division 1096 pp. EAN 9780323089890

• Prospectus - bakalářský (!)
• Biomedical Technology (compulsory course)