Course Information
TitleΥΓΙΕΙΝΗ / Hygiene
FacultyHealth Sciences
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
CoordinatorTheodoros Dardavesis
Course ID200000336

Class Information
Academic Year2017 – 2018
Class PeriodWinter
Faculty Instructors
Weekly Hours4
Class ID
Course Type 2016-2020
  • General Knowledge
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
Learning Outcomes
The course focuses on hygienic and environmental factors impacting human health. Sources of these factors, methods of identification, recognition, evaluation and regulatory framework are discussed. Factors might include health hazards associated with contaminated water, food, air, vectors of disease, exposure to toxic chemicals and safety in the workplace. Specifically for each lecture, the objectives are described below: 1.Nutrition What is Energy balance and calories intake, which person is considered overweight, obese, what is Body-mass index? What are carbohydrates, Dietary fats (lipids), proteins, vitamins, minerals? 2.Principles of Dietary Assesment The student will learn to use nutrition knowledge to evaluate nutrition claims and advice. 3.Food Hygiene Which is the significance of Food hygiene? what is foodborne illness, foodborne infections versus intoxications, a.k.a. poisoning. Food delivery, food storage, food preparation. Which are the common types of pathogenic bacteria? 4.Epidemic explosion The student will learn the difference between epidemics from a common source and epidemic infectious diseases. How we investigate and control epidemic explosion? 5.Food safety The student will learn about chemical pollutants and toxins, food additives, environmental and agricultural chemicals, prions and. What is hazard analysis and Critical Control Point system? 6.Emerging Environmental microorganisms and infections Which bacterial agents, protozoans, viruses belong to the above group? 7.Water Hygiene What is the importance of water? The student will learn about the microbiological quality,physical and chemical quality, microbiological examination of water quality, disinfection and water chlorination. 8.Domestic and industrial wastes and pollutants 9.Air pollution The student will learn about the atmosphere: chemical composition, pressure, sun radiation, humidity/temperature. Sources of air-pollution: mobile sources, air toxic sources, gaseous pollutants. Which is the effect of air pollution on human health? 10.Global environmental Issues. The student will learn about the effects of human population growth and urbanization, global warming, ozone shield depletion, tropical deforestation, drought and desertification, sustainable development. 11.Indoor air pollution and hygiene. Which are the risk factors? Which are the sources and concentrations of indoor air-pollution (carbon monoxide, nitrogen oxides, microorganisms, formaldehyde)? 12.Natural disasters Learn the Nature of disaster: general characteristics and public health effects. Surveillance and epidemiology, communicable diseases and disease control. 13.Travel medicine learn the potential problems associated with travel. Pre-travel consultation, insect protection, principles of immunization. 14.Travellers'Diarrhea Which is the Epidemiology, aetiology and prevention? 15.Travel Medicine: Hepatitis A and B. 16.Industrial Hygiene Student will learn about industrial noise, ionizing radiation, gases, vapors and solvents, ergonomics. Evaluate the hazards and learn how to control them: ventilation, respiratory protection. 17.Current topics of Occupational Medicine What is the "Bournout syndrome"? How we control workplace health hazards? 18.Hospital Epidemiology and Infection control What are the causes and determinants of hospital-acquired infection?How do we organize an infection control programme? Who is responsible for the surveillance of hospital acquired infections? What do the procedures of cleaning/desinfection/decontamination include?
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Work in teams
  • Respect natural environment
Course Content (Syllabus)
Lectures and seminars: 1.Nutrition 2.Principles of Dietary Assesment 3.Food Hygiene 4.Epidemic explosion 5.Food safety 6.Emerging Environmental microorganisms and Infections 7.Water Hygiene 8.Domestic and Industrial wastes and Pollutants 9.Air Pollution 10. Global Environmental Issues 11.Indoor air pollution and hygiene 12.Natural Disasters 13.Travel Medicine 14.Travellers'Diarrhea 15.Travel Medicine: Hepatitis A and B 16.Industrial Hygiene 17.Current topics of Occupational Hygiene 18.Hospital Epidemiology and Infection Control
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Laboratory Teaching
Course Organization
Laboratory Work261
Student Assessment
Written test
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Summative)
  • Written Exam with Short Answer Questions (Summative)
Course Bibliography (Eudoxus)
Μ. Αρβανιτίδου-Βαγιωνά. Υγιεινή. 2η έκδοση, UNIVERSITY STUDIO PRESS, 2009 Β.Χ.Κατσουγιαννόπουλος. Υγιεινή. Εκδοτικός Οίκος Αδελφών Κυριακίδη, 1994
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