Course Information
FacultyHealth Sciences
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
Course ID180000260

Class Information
Academic Year2017 – 2018
Class PeriodSpring
Faculty Instructors
Weekly Hours4
Class ID
Mode of Delivery
  • Face to face
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
Learning Outcomes
Course objectives : 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.
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Work in an interdisciplinary team
  • Respect natural environment
Course Content (Syllabus)
Course contents: 1.Nutrition Calories intake and Energy Balance Body Composition and Health (overweight, obese, body-mass index) Carbohydrates Dietary Fats (lipids) Proteins Vitamins Minerals 2.Principles of Dietary Assesment Using Nutrition Knowledge to Evaluate Nutrition Claims and Advice 3.Food Hygiene The significance of Food Hygiene Foodborne illness: risk groups, the causes of food poisoning, food hazards Foodborne Infections versus Intoxications, a.k.a. poisoning Food delivery, food storage, food preparation Bacteria, Pathogenic Bacteria, common types 4.Epidemic Explosion Epidemics from a common source Epidemic Infectious diseases: investigations and control 5.Food Safety Chemical pollutants and Toxins Food additives Environmental and Agricultural Chemicals Prions Hazard Analysis and Critical Control Point System 6.Emerging Environmental microorganisms and Infections Bacterial agents Protozoans Viruses 7.Water Hygiene Importance of water Microbiological Quality Physical and Chemical Quality: pH, inorganic compounds Microbiological Examination of water quality: sampling, membrane filtration Disinfection and water chlorination Bottled water, swimming pools and recreational waters 8.Domestic and Industrial wastes and Pollutants 9.Air Pollution The Atmosphere: chemical composition, pressure, sun radiation, humidity/temperature Sources of air-pollution: Mobile sources, Air toxics sources, gaseous pollutants, acidic deposition Effect of air pollution on human health Preventing Air Pollution Climatic changes and public health 10.Global Environmental Issues Human population growth and urbanization Global warming- the Greenhouse effect Ozone shield depletion Tropical deforestation Drought and desertification Sustainable Development 11.Indoor Air pollution and hygiene Risk factors: ventilation, humidity/temperature Sources and concentrations of indoor air-pollution: carbon monoxide, nitrogen oxides, microorganisms, formaldehyde Pesticides-insecticides 12.Natural Disasters The Nature of Disaster: General characteristics and Public Health effects Surveillance and Epidemiology Managing the Environmental Health Aspects of Disasters: Water, human excreta and shelter Communicable Diseases and Disease Control 13.Travel Medicine Potential problems associated with travel Pre-travel Consultation Insect protection Principles of immunization Health problems associated with air and sea transport 14.Travellers’ Diarrhea Epidemiology Aetiology and Prevention Clinicals Presentation and Management 15.Travel Medicine: Hepatitis A and B 16.Industrial Hygiene Industrial Noise Ionizing Radiation Gases, vapors and Solvents Ergonomics Evaluation of Hazards Control of Hazards: ventilation, respiratory protection 17.Current topics of Occupational Hygiene The Occupational Medical History Musculoskeletal Injuries Ergonomics & the Prevention of Occupational Injuries Occupational Stress and Safety The “Burnout syndrome” Building-Associated Illness Control of workplace health hazards and prevention of health problems 18.Hospital Epidemiology and Infection Control Causes and Determinants of hospital-acquired infection Transmission Routes of infective agents Survival of Microbes Outside the Host Organization of an Infection Control Programme Role of Hospital Administration in Infection Control Programmes Hospital Infection Control Committee Infection Control Team Surveillance of Hospital Acquired Infections Methods of Surveillance Investigation of an Outbreak Intensive Care Units Operation Rooms Cleaning, Disinfection and Sterilization Cleaning/Decontamination/Disinfection of Environment Cleaning and Reprocessing of Medical Equipment Sterilizing Practices
Educational Material Types
  • Slide presentations
  • Video lectures
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Laboratory Teaching
Student Assessment
Student Assessment methods
  • Written Exam with Short Answer Questions (Summative)
  • Written Exam with Extended Answer Questions (Summative)
Course Bibliography (Eudoxus)
Υγιεινή, Μ. Αρβανιτίδου-Βαγιωνά, University Studio Press, Θεσσαλονίκη 2009 Σημειώσεις των Μελών ΔΕΠ του Εργαστηρίου Υγιεινής.
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