HYGIENE
TEXTBOOK FOR STUDENTS OF DENTAL MEDICINE AND OTHER MEDICAL SPECIALTIES
I. FUNDAMENTALS OF HYGIENE SCIENCE
1. HEALTH PREVENTION - ESSENCE, TYPES, IMPORTANCE
2. MEDICAL HYGIENE (HYGIENE)
II. COMMUNAL HYGIENE
1. Hygiene of the atmosphere
2. Water hygiene
3. Soil hygiene
4. Hygiene of the settlement environment. Problems of urbanization
5. Hygienic requirements for the dwelling. Diseases associated with residential and public buildings
6. Hygiene of healthcare facilities
7. Personal hygiene
III. FOOD HYGIENE
1. Eating as a biological and social process
2. Essential nutrients. Macronutrients.
3. Micronutrients (minerals and vitamins) – health importance, nutritional needs, sources
4. Food products - characteristics, importance for health, sources
5. Sugar and sugar products. Honey
6. Dietary fats
7. Non-alcoholic, alcoholic and tonic drinks
8. Functional foods and beverages, nutritional supplements
9. Genetically modified foods. Nature, benefits and risks
10. Hygienic requirements for the culinary processing of food. Food preservation.
11. Nutrition of individual population groups
12. Nutrition during mental work
13. Eating under stress
14. Basics of medical nutrition. Basic healing diets
15. Alternative nutrition
16. Nutrigenomics and nutrigenetics –
17. Illnesses related to food and nutrition
IV. HYGIENE OF CHILDREN AND ADOLESCENTS
1. Subject, place and meaning
2. Age periodization
3. Peculiarities in the growth and development of children and adolescents
4. Training hygiene
5. Prevention of diseases in childhood and adolescence
V. FUNDAMENTALS OF OCCUPATIONAL MEDICINE
1. Subject, purpose, tasks. Characteristics of preventive approaches to ensuring health and safety at work
2. Classification of modern forms of work
3. Changes in the functional state of the body during work
4. Stress and occupation. Occupational cremation: patterns and prevention
5. Work capacity and fatigue
6. Characteristics of the main occupational hazards. Factors of the labor process.
7. Factors of the working environment
LITERATURE
