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HEH1-RG
Généralités
Section 1
Section 2
Section 3
Section 4
Section 5
Section 6
Section 7
Section 8
Section 9
Section 10
Section 11
Section 12
Accueil
Calendrier
Hygiene and Environmental Health Part 1
Accueil
Cours
Oppia Content
HEH1-RG
Section 4
Location of housing
Location of housing
The location of
the house
must be free from flooding and any potential natural disaster.
Modifié le: lundi 14 juillet 2014, 23:16
◄ Guidelines for model housing
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About/License
Introduction
Learning Outcomes
Historical perspectives on hygiene and environmental health
Prehistoric and ancient civilisation
Modern times
Hygiene and sanitation
Environmental health
Components of environmental health
Concepts and principles in hygiene and environmental health
Environmental health and disease transmission
The place of environmental health in your community
Environmental intervention models
Environmental risk factors
Urbanisation and industrialisation
Development as a means of interaction
The role of environmental health in public health
Environmental health planning
Summary
Quiz
Introduction
Learning Outcomes
What is an environmental health hazard?
Categories of environmental health hazards
Physical hazards
Biological hazards
Chemical hazards
Cultural/practice-related hazards
Social hazards
Describing environmental exposure to hazards
Principles of hazard management
What is pollution?
Pollution sources and categories
Principles of pollution management
Principles of pollution prevention
Pollution control
Summary
Quiz
Introduction
Learning Outcomes
What is personal hygiene?
Difference between cleanliness and hygiene
Public health importance of personal hygiene
Body hygiene (skin care)
Oral hygiene (oral care)
Handwashing (hand care)
Face hygiene
Fingernail and toenail hygiene (nail care)
Ear hygiene
Hair hygiene (hair care)
Foot hygiene (foot care)
Armpit and bottom hygiene
Clothes hygiene
Menstrual hygiene (Personal hygiene for women)
Planning for the improvement of personal hygiene
Preparing a plan of action for personal hygiene promotion
Identifying the audience
Sites for personal hygiene promotion
How to promote personal hygiene
Evaluating the status of personal hygiene
Summary
Quiz
Introduction
Learning Outcomes
What is healthful housing?
Basic requirements of healthful housing
Satisfaction of physiological needs
Protection against infection
Protection against accidents
Protection against psychological and social stresses
Protecting people at special risk
Factors affecting healthful housing
Guidelines for model housing
Size of housing
Type and size of rooms
Windows
Structure of the walls
Kitchen
Latrines and handwashing facilities
Cleanliness
Indoor air pollution
Planning for the improvement of healthful housing
Defining problems associated with healthful housing
Working with the local government
Working with the community
Strategies for housing improvements
Summary
Quiz
Introduction
Learning Outcomes
Scope of institutional hygiene
Public health importance of institutional hygiene
School hygiene and sanitation
Public health importance of school hygiene and sanitation
Components of school hygiene and sanitation
Prison hygiene and sanitation
Health facilities
Public offices
Religious institutions
Mill house hygiene and sanitation
Planning for the improvement of institutional hygiene and sanitation
Knowing the scope of your activity
Identifying the problems related to hygiene and sanitation
Identifying partners that you can work with
Strategies for assessing and improving institutional hygiene
Summary
Quiz
Introduction
Learning Outcomes
Definition of vector
Public health importance of vectors
Vector-borne disease transmission mechanisms
Arthropods
Common insect vectors
Rodents
Types of rodent
Behaviour of rats
Public health importance of rodents
Vector management and control
Basic sanitation
Physical measures
Use of chemicals
Biological methods
Integrated approach
Planning for the improvement of vector control
Knowing the scope of vectors
Identifying the extent of the problem
Identifying control methods
Identifying partners in vector management
Designing the plan of action
Summary
Quiz
Introduction
Learning Outcomes
Important principles in food hygiene and safety
What is food?
Food that is not safe to eat
Principles of safe food preparation
Food control
Important principles in food control
Components of a food control system
Communication and education
Summary
Quiz
Introduction
Learning Outcomes
Infectious agents and foodborne diseases
Bacteria
Factors affecting the growth of microorganisms in foods
Extrinsic factors
Intrinsic factors
Routes of microbial contamination of food
Air and dust
Soil, water and plants
Gastrointestinal tract
Animals
Animal feeds
Food handlers
Food utensils
Cross-contamination
Unsafe temperature
Poor personal hygiene
Pests
Avoiding food contamination
Microbial food contamination
Chemical contamination of food
Physical contamination of food
Food spoilage
Microbial spoilage
Physical spoilage
Chemical spoilage
Appearance of spoiled food
Factors affecting food spoilage
Water content
Environmental conditions
Packaging and storage
Summary
Quiz
Introduction
Learning Outcomes
Overview of foodborne diseases
Transmission of foodborne diseases
Classification of foodborne diseases
Food poisoning
Food infection
A catalogue of foodborne diseases
Bacterial infections
Viral infections
Tapeworms
Bacterial food poisoning
Chemical food poisoning
General management of foodborne diseases
Investigation of foodborne disease outbreaks
Summary
Quiz
Introduction
Learning Outcomes
General principles of food protection
Precautions for food storage
Precautions for food preparation
Food preservation
Prevention of contamination (aseptic technique)
Removal or reduction of microorganisms
The use of high temperature
The use of low temperature
Drying
Fermentation and pickling
Chemical preservation
Other methods of food preservation
Summary
Quiz
Introduction
Learning Outcomes
What is a food and drink establishment?
Categories of food and drink establishments
Hygienic requirements of food and drink establishments
Location of the food establishments
Condition of the building
Sanitary facilities
Access to water
Waste management
Kitchen and food preparation site
Cleaning dishes, drinking utensils and cutlery
Maintaining hygienic kitchen equipment
Storing and serving foods
Vector control
Meat handling and butchery
Food handlers’ health and hygiene
Sanitary inspection in food and drink establishments
What is the purpose of the inspection?
When to inspect
Informing the owners about the sanitary inspection
How and what to inspect
Concluding the sanitary inspection
Summary
Quiz
Introduction
Learning Outcomes
Meat and its dangers
Beef tapeworm
Anthrax
Abattoirs and meat transportation
Hygiene in the butcher’s shop
Meat preservation methods
Your role in controlling tapeworm infection
Fish hygiene and its health impact
Environmental conditions that can contaminate fish
Diseases associated with poor fish hygiene
Assessment of fish quality
Preservation of fish
Milk hygiene
Sources of milkborne diseases
Diseases that may be transmitted from milk cows
Essentials of milk hygiene
Methods of making milk safe
Poultry and egg hygiene
Poultry keeping and processing
Handling eggs
Storing eggs
Summary
Quiz
Size of housing ►