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Questions for ongoing monitoring






Test 1. Hygienic evaluation of indoor air, illumination and microclimate; their effect on human health.

1. Carbon dioxide content in atmospheric air; its physiological value.

2. Indicators of air pollution in residential and communal buildings.

3. Maximum admissible content of carbon dioxide in residential building air; its hygienic importance.

4. Hygienic importance of ventilation.

5. Indicators of ventilation effectiveness.

6. Major hygienic requirements to construction supplies and interior finish materials.

7. Wind pattern, its definition. The importance of predominant wind direction in hygiene practice.

8. The importance of vegetation in urban life; regulations for vegetation in habitable areas.

9. Admissible noise level in residential buildings; its hygienic importance.

10. Optimum microclimate; its definition.

11. Mechanisms of chemical thermoregulation.

12. Physiological mechanism regulating heat emission in various microclimates.

13. The main ways of heat emission.

14. Convection, its definition.

15. Optimum microclimate indicators in residential buildings.

16. Admissible vertical and horizontal temperature fluctuation of indoor air.

17. Hygienic importance of enclosing surface temperature; the effect of low temperature of enclosing surface on heat exchange.

18. The predominant heat emission in humans at an air temperature of 16-17оС, relative humidity of 70-80%, and air velocity of 0.3—0.5 m/sec.

19. Heat emission route that increases considerably upon an increase in the temperature of air and surrounding surfaces.

20. Factors affecting heat emission by radiation.

21. Causes of radiative cooling of man that develops indoors.

22. Human diseases in which abrupt fluctuation of air temperature is especially dangerous.

23. The effect of high relative humidity together with high temperature on heat exchange in humans.

24. The effect of high relative humidity together with low temperature on heat exchange in humans.

25. Equipment measuring relative humidity and air velocity.

26. Rules of measuring air temperature indoors.

27. Equipment measuring air velocity indoors and outdoors.

28. Advantages of through ventilation indoors.

29. Factors determining natural illumination indoors.

30. Geometric indicators of natural illumination indoors.

31. Incident angle: its definition, minimum admissible value and hygienic importance.

32. Opening angle: its definition, minimum admissible value and hygienic importance.

33. Light factor: its definition. Recommended light factor values for classrooms, hospital wards and residential buildings.

34. Lighting factor in evaluation of natural illumination indoors: definition thereof. Its normal values for classrooms, hospital wards and residential buildings.

35. Hygienic norms for spacing of buildings; their importance.

36. The importance of depth of a room in natural illumination.

37. Optimum orientation for residential buildings in climatic area 1; the recommended color scheme, its hygienic importance.

38. Optimum orientation for residential buildings in climatic area 3; the recommended color scheme, its hygienic importance.

39. The importance of residential building insolation; the recommended insolation time.

40. The advantage of luminescent lamps over filament lamps.

41. Types of lamps recommended for general illumination of buildings.

42. Calculating the artificial lighting by Watt method.

43. Norms of artificial illumination in classrooms, residential buildings, hospital wards, and operating theatres (for luminescent lamps).

 

Test 2. Hygienic evaluation of the quality of drinking water; methods improving the quality of water.

1. Physiological and hygienic requirements for water.

2. Water-borne infectious diseases.

3. Possible sources of water supply (name them all and point out the safest).

4. Hygienic requirements to the quality of drinking water.

5. Hygienic norms for the quality of water from noncentralized supply.

6. Microbial and parasitic indicators of the quality of drinking water.

7. Indicators of organoleptic properties of water.

8. Total microbial value for drinking water.

9. Hygienic rating of fluorine in drinking water.

10. Causes of fluorosis development. The main signs of severe fluorosis.

11. The effect of low fluorine value on the body.

12. Hygienic rationing of sulfates in drinking water. The effect of water with high sulfate content on the body.

13. Hygienic rationing of chloride in drinking water, its hygienic importance.

14. Hygienic importance of total hardness in drinking water.

15. Hygienic rationing of iron in drinking water. Hygienic importance of iron content in water.

16. Hygienic rationing of nitrate in drinking water, its hygienic importance.

17. The causes and mechanism of endemic goiter development.

18. The causes and mechanism of water-nitrate methemoglobinemia development.

19. Areas of sanitary protection of water sources.

20. Hygienic requirements to the design of local water supplies.

21. Water coagulation: definition thereof. Substances used as coagulants.

22. The main methods of water purification.

23. Physical methods of water decontamination.

24. Chemical methods of water decontamination.

25. Chlorination of water, the mechanism of its effect.

26. Residual chlorine value in tap water, its hygienic importance.

27. Chlorine agents used for water decontamination.

 

Test 3. Nutritional hygiene.

1. Types of energy expenditure in man.

2. The value of basal metabolism energy (mean value in average conditions).

3. Principles of modern rating of people’s need for energy and nutrition.

4. Intensity of labor classification in rating of people’s need for energy and nutrition. Where are the medical personnel in this classification?

5. Age-related groups of adult working population in rating of people’s need for energy and nutrition.

6. The recommended energy need in elderly people.

7. The recommended energy need in occupational group 1.

8. The recommended consumption of proteins, fats and carbohydrates for individuals in occupational group 1.

9. Energy value of proteins, fats and carbohydrates.

10. Balanced nutrition, definition thereof.

11. The requirements of balanced nutrition.

12. The ratio of proteins, fats and carbohydrates in nutrition guidelines.

13. The recommended amount of animal proteins in daily diet (% of total protein).

14. The recommended amount of vegetable oil in daily diet.

15. The recommended amount of monosaccharides in daily diet (% of total carbohydrates).

16. The importance of proteins in nutrition.

17. The importance of fats in nutrition.

18. The importance of polyunsaturated fatty acids, their sources in nutrition.

19. The importance of carbohydrates in nutrition.

20. The importance of fiber, its sources in nutrition.

21. The importance pectins, their sources in nutrition.

22. Nutritional regimen, definition thereof. Nutritional regimen recommended for individuals of occupational group 1.

23. Chemical composition and energy value of bread.

24. Chemical composition and energy value of milk.

25. Chemical composition and energy value of meat.

26. Nutritional and biological value of bread.

27. Nutritional and biological value of milk.

28. Nutritional and biological value of meat.

29. The importance of fruit and vegetables in nutrition.

30. Extractives in meat; their types and biological value.

31. Milk- and meat-borne diseases in humans.

32. The main causes of avitaminosis development.

33. The main causes of endogenous avitaminosis development.

34. Factors increasing the requirement for vitamins in the human body.

35. Foods that are a source of vitamin C.

36. The main clinical signs vitamin C deficiency.

37. Foods that are a source of vitamin B1.

38. Foods that are a source of vitamins B2 and B6.

39. Foods that are a source of vitamin B12 and folic acid.

40. The main clinical signs of vitamin B1 deficiency.

41. Foods that are a source of vitamin D.

42. The main clinical signs of vitamin D deficiency in children.

43. The main clinical signs of vitamin D deficiency in children and adults.

44. Foods that are a source of vitamin A and carotene.

45. The main clinical signs of vitamin A deficiency.

46. Types of vitamin deficiency.

47. Latent forms of vitamin deficiency.

48. Causes of hypervitaminosis in present-day conditions.

49. Prevention of exogenous hypovitaminosis.

50. Rules of vitamin-saving cooking.

51. Properties of water-soluble vitamins that promote hypovitaminosis.

52. Properties of fat-soluble vitamins that promote hypovitaminosis.

53. Daily requirement of adults and children for vitamins A, C, D.

54. Factors that promote ascorbic acid destruction in foods during cooking.

 

Test 4. Prevention of food poisoning. Hygienic requirements for the design and running of food facilities in hospital

1. Food poisoning, definition thereof.

2. Common signs of food poisoning.

3. The main types of food poisoning according to their classification.

4. Classification of microbial food poisoning.

5. Classification of non-microbial food poisoning.

6. The main principles of food poisoning prevention.

7. Food poisoning management.

8. Food toxicoinfection, definition thereof.

9. Pathogeny of disease in food toxicoinfection.

10. Bacterial toxicosis, definition thereof.

11. Foods that are most common triggers of staphylococcal food poisoning.

12. Measures for prevention of staphylococcal toxicosis.

13. Foods whose consumption is associated with botulism risk.

14. Measures of botulism prevention in making home preserves.

15. Food mycotoxicosis, definition and examples thereof.

16. Possible sources of food poisoning by chemical admixtures; their prevention.

17. The main measures of prevention of nonmicrobial food poisoning.

18. The main measures of prevention of mushroom poisoning.

19. The location of food facilities in patient care establishments.

20. The main principles of interior design of food facilities.

21. The necessary departments within food facilities.

22. Medical control over food facilities personnel: medical checkups, their terms.

23. Conditions on which food facilities personnel are permitted to work.

24. The rules of personal hygiene for food facilities personnel.

25. The responsibilities of the doctor on duty concerning therapeutic nutrition.

26. The responsibilities of the head of department concerning therapeutic nutrition.

 


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