The course aims to provide students, with the methodology of interactive teaching, specific concepts and tools of general hygiene, environmental and nutritional according to the most advanced international scientific knowledge; to prepare students for the critical evaluation of the results of surveillance surveys, to survey and evaluate data sources, on the basis of which recommendations and public health interventions are produced for the primary and secondary prevention of diseases associated with the environment and to nutrition.
The course also aims to start from the basic knowledge of prevention in living and working environments, deepening the strategies and methods for achieving the best risk protection results. The main methods used to protect health from environmental and behavioral risks (lifestyles) will be presented, giving preference to the most modern systems based on molecular investigations and biotechnologies in general. At the end of the course the student will be able to identify the risks associated with the contamination of the environment and the food chain and to know the main methodologies to be used for environmental and food security and for the protection of the population.
Interactive lessons and presentation of case studies.
Definition of Hygiene and preventive medicine. Outline of demography, epidemiology and prevention. Epidemiology and prevention of infectious and chronic-degenerative diseases. Risk factors and prevention in living and working environments. Environmental hygiene, monitoring and biomonitoring, including the human one. Molecular technologies and their evolution in preventive and clinical practice, the use of molecular biomarkers. Adductomy, exposome and epigenetics. Methodology for the study of risk. Environmental risk factors and lifestyles: role in disease prevention. The role of the microbiome in the prevention of diseases. Environmental Route of Antibiotic Resistance. Probiotic Cleaning Hygiene System (PCHS) for the prevention of nosocomial infections. Immunology and molecular biology for anticancer therapy and prevention of infectious and parasitic diseases. Nutrition and nutrition hygiene. Food hygiene. Food and related health problems. Microbial contamination. Food restoration and conservation. Food safety. Environment and health. Environmental factors such as health and disease. The pollution of the environment and its effects on health. Water and its characteristics. Water intended for human consumption, water treatment and distribution. Mineral water. Use of water for recreational purposes. Civil, agricultural and industrial wastewater. Air pollution; the effects on health and the environment of air pollutants. Medical waste and municipal solid waste. Electromagnetic pollution. Noise. Indoor environments: microclimate, air spoiling, pollution.
1. G. Gilli. Professione Igienista. Manuale dell'Igiene Ambientale e Territoriale. CEA Ambrosiana
2. Maria Triassi, Gabriella Aggazzotti, Margherita Ferrante, Igiene Medicina Preventiva e del Territorio, II edizione, Sorbona, Idelson Gnocchi, Napoli 2015.
3. Galli, Bertoldi. Igiene degli alimenti e HACCP. EPC Libri, Roma 2012.
4. Carlo Correra, Corinna Correra. Sicurezza alimentare. Tecniche nuove, Milano 2012.
Ad hoc material (slides, scientific articles, in-depth documents) will be distributed during the course of the lessons and will be made available on the Studium website: http://studium.unict.it/dokeos/2019/