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Practical skills
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Department of Hygiene and Ecology
STUDY GUIDE
IN HYGIENE
For students of general medicine department of higher educational establishments in the English-speaking medium
Part1
(Environmental Hygiene, Nutrition Hygiene modules)
MANUAL IN HYGIENE
For students ' independent activities
State Municipal Institution of Higher Professional Education
«Volgograd State Medical University»
Мinistry for Public Health of the Russian Federation
Department of Hygiene and Ecology
STUDY GUIDE
INN HYGIENE
Part1
A practical course supplemented with reference information
Student name ________________________
class____________year _______
department____________
Volgograd 2013
УДК 613(075)=20
ББК 51.2Я7+81.2 англ.
Compiled by: Latyshevskaya N.I., Joura V.V., Davydenko L.A., Chernova N.V., Novikova A.N., Martinson G.S.
Reviewed by: Kvasov A.R., Eliseev Y.Y.
Approved by the Russian Educational and Methodology Board for Medical and Pharmaceutical Education of Russian Higher Medical Institutions, (№ 1, 18.09.2013).
This manual caters for students in English medium of higher medical educational institutions. It discusses the basic issues of the theory of hygiene as well as the practical tasks for students’ independent activities.
All rights reserved
CONTENTS
page
Chapter 1. Environmental Hygiene
1.1 Hygienic evaluation of chemical and microbial pollution of air environment
of living, educational, and medical locations…………………………. 6
1.2. Hygienic evaluation of isolation mode, natural and artificial lightening of living, educational, and medical premises……………………………………….19
1.3. Hygienic evaluation of the indoor microclimate its effect on a person’s heat exchange and health condition ………………………………………………… 28
1.4. Hygienic evaluation of the quality of drinking water and water supply..37
1.5. Methods of improving the quality of water…………………………………. 41
Chapter 2. Hygiene of nutrition
2.1. Nutrition value and bioavailability of foodstuffs of animal and vegetable
origin………………………………………………………………………….. 48
2.2. Hygienic evaluation of the quality of foodstuffs………………………….. 51
2.3. Hygienic evaluation of nutrition. Nutrition-related diseases, their causes anprevention…………………………………………………………………… 63
2.4. Evaluation of individual macronutrient and energy intakes……………… 76
2.5. Evaluation of individual micronutrient intakes: vitamin, mineral and fiber food intakes………………………………………………………………………… 82
2.6. Assessment of a nutritional status, description of health risks, hygienic recommendations for the correcting actual nutrition………………………….. 92
2.7. Food poisonings prevention………………………………………………. 100
2. 8. Medical control and sanitation of nutrition units in therapeutic establishments……………………………………………………………………107
Appendix 114
PRACTICAL SKILLS
(General Medicine Department)
1. To promote healthy family lifestyles considering the age, gender and occupation of its members.
2. To evaluate the nutritional status of a person and provide individual dietary recommendations.
3. To estimating the parameters of airing, microclimate, lighting of living and medical locations.
4. To evaluate the suitability of water for drinking on the basis of laboratory tests.
5. To prevent food poisonings.
6. To prevent occupational diseases.
7. To prevent intrahospital infections.
8. To evaluate physical development and determine health groups of children and adolescents.
9. To hold discussions, deliver popular science lectures on hygienic education of population.