GENERAL HYGIENE
Scientific knowledge of courses attended during the previous years is considered useful
The course aims to provide the students with:
- the knowledge in terminology, methods and instruments in the fields of hygiene, epidemiology and public health
- the capacity to develop a scientific methodological approach, using the learned concepts, to participate in planning and doing prevention programs
1. Basic concepts of epidemiology, hygiene and public health: concept of health; current epidemiological background and classification of diseases; concept of risk; indicators, exposure-effect, determinants of health and illness; primary, secondary and tertiary prevention
2. Methods in epidemiology: principal epidemiological study,measure of frequency and measure of association, bias and confounding, methods for confounding control.
3. Concept of nutrition epidemiology: dietary questionnaires, the EPIC study
4. Concept of genetic epidemiology: polymorphisms, haplotypes, candidate gene studies and genome wide association studies
5. Epidemiology and prevention of chronic diseases: cardiovascular disease epidemiology, parodontal disease epidemiology
6. Epidemiology and prevention of infectious diseases: risk factors; host-parasite relationships, source and reservoir of infection, portal of entry and exit, mode of transmission; disinfection and sterilization
7. Hospital hygiene: Healthcare-associated infections;antibiotic management, healthcare waste management
8. Environmental public health: physical and chemical pollutants and environmental compartments
9. Health education intervention planning; methodology
10. Healthcare management: quality and risk management, errors in healthcare practice, evidence-based practice, bibliographic databases
11. Clincal research in Dante: Pier delle Vigne.
Igiene e Sanità Pubblica – I fondamenti della Prevenzione. Auxilia-Pontello, ed. Piccin, 2011
Parent course
Borrowed from
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