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General hygiene

General hygiene
  1. Introduction to general hygiene. Concepts and definitions. Goals and goals.
  2. Research methods in the field of general hygiene. Features of using these methods.
  3. The main sections of general hygiene. Goals and goals.
  4. The value of hygienic knowledge in the work of a family doctor.
  5. Types of prevention (primary, secondary, tertiary) and their importance in the work of a family doctor.
  6. Factors that determine the health of the population (according to WHO). their percentage. Measures to eliminate these factors.
  7. Influence of socio-economic conditions and lifestyle on human health. Prevention of their harmful effects.
  8. Influence of the genetic factor on human health. Prevention of their harmful effects.
  9. Impact of environmental quality on human health. Prevention of their harmful effects.
  10. The impact of the quality of medical care on human health. Prevention of their harmful effects.
  11. Definition of the terms “Health”, “Public health”, “Individual health”. Their meaning and application.
  12. Environmental hygiene. Goals and goals. Research methods.
  13. Hygienic classification of environmental factors affecting a person.
  14. Chemical composition of inhaled and exhaled air. The impact of air pollution on health. Measures to prevent harmful effects.
  15. The main sources of environmental pollution and their comparative characteristics.
  16. Global problems of ecology. Problem solving methods.
  17. Main directions of environmental protection from pollution
  18. Hygienic regulation of environmental factors. Types of hygiene standards.
  19. Fundamentals of regulation of environmental factors. Stages of establishing hygiene standards.
  20. Principles of regulation of environmental factors. Measures to regulate environmental factors.
  21. Air hygiene. Goals and goals.
  22. Air and health. Air pollution problems.
  23. Climate and microclimate. Microclimate research methods.
  24. Methods for measuring the microclimate. Tools for measuring instruments.
  25. Influence of adverse microclimate conditions on human health.
  26. Reduced atmospheric pressure and its effect on the body. Measures to prevent harmful effects.
  27. Increased atmospheric pressure and its effect on the body. Measures to prevent harmful effects.
  28. Weather, climate and their impact on the human body. Measures to prevent harmful effects.
  29. Infectious diseases transmitted by airborne droplets. Methods for the prevention of infectious diseases.
  30. Acclimatization and adaptation to climate. Phases of acclimatization. Methods to improve acclimatization.
  31. Heliometeotropic reactions of the organism. Methods to prevent harmful effects.
  32. Hygiene of water and water supply. Methods for studying the quality of drinking water.
  33. Physiological norms of water consumption for household and drinking needs of a person. Methods for determining these indicators.
  34. Hygienic requirements for the quality of drinking water. Water quality standards for various countries.
  35. Human diseases associated with drinking water. Their classification and prevention.
  36. Classification of sources of drinking water supply. Their comparative characteristics.
  37. Advantages and disadvantages of surface water sources.
  38. Advantages and disadvantages of underground water supply sources.
  39. Systems of centralized drinking water supply of settlements. Their advantages and disadvantages.
  40. Systems of decentralized drinking water supply of settlements. Their advantages and disadvantages.
  41. Classification of methods for improving the quality of drinking water. Their advantages and disadvantages.
  42. Physical methods of purification of drinking water. Their advantages and disadvantages.
  43. Chemical methods of drinking water purification. Their advantages and disadvantages.
  44. Chlorination of drinking water. Methods of chlorination. Their advantages and disadvantages.
  45. Ozonation of drinking water. Their advantages and disadvantages.
  46. Problems of water pollution. Sources of water pollution. Measures to combat water pollution.
  47. Additional (special) methods of drinking water purification (fluorination, defluorination, degassing, deodorization, desalination, etc.).
  48. Soil hygiene. Hygienic value of the soil.
  49. Hygienic requirements for the quality of soil in populated areas.
  50. Soil-related human diseases. Their classification and prevention.
  51. Epidemiological diseases associated with soil. Prevention of infectious diseases.
  52. Soil endemic diseases. Prevention of endemic diseases.
  53. Hygiene of populated areas. Hygienic requirements for cleaning the settlement from waste.
  54. Classification of household waste. Their impact on human health.
  55. Methods for cleaning populated areas from solid household waste.
  56. Methods for cleaning populated areas from liquid household waste.
  57. Ventilation. Types of ventilation. Hygienic standards for ventilation of residential, educational and industrial premises.
  58. Types of heating, their comparative hygienic characteristics.
  59. Solar radiation. Classification of solar radiation.
  60. The value of solar radiation for humans and the environment.
  61. Hygienic requirements for the illumination of premises. Standards for lighting rooms and work areas.
  62. Hygienic requirements for lighting the premises of public and residential buildings.
  63. Hygienic requirements for lighting in children’s schools and preschool institutions.
  64. Methods for measuring the illumination of premises. Instruments for measuring illumination.
  65. Food hygiene. Evaluation of the diet.
  66. Fundamentals of rational nutrition. Alimentary diseases and their prevention.
  67. Nutrition and health. Food poisoning and their classification.
  68. Medical nutrition for patients. Therapeutic diets for various diseases.
  69. Hygienic characteristics of products of animal origin. Principles of their use in the nutrition of various population groups.
  70. Hygienic characteristics of food products of plant origin and the principles of their use in the nutrition of various groups of the population.
  71. Macronutrients: proteins, fats, carbohydrates. Classification, practical significance.
  72. Food proteins of animal and vegetable origin, their physiological, energy, nutritional and taste value. Biological requirement for proteins among various population groups.
  73. Edible fats of animal and vegetable origin, their physiological, energy, nutritional and taste value. Biological requirement for fats among various population groups.
  74. Carbohydrates (mono-, di-, polysaccharides), their physiological, energy and nutritional value. Sources and rationing of carbohydrates in the diet of various population groups.
  75. Mineral substances, their biological value, sources and rationing in the diet.
  76. Diseases associated with insufficient or excessive content of minerals in food, their prevention.
  77. Vitamins, their biological value, sources and norms. Influence of methods of culinary processing, storage of products on the content of vitamins in them.
  78. Norms of vitamins in the diet. Diseases of vitamin deficiency, their prevention.
  79. Noncommunicable diseases associated with malnutrition. Measures to prevent the harmful effects of unhealthy nutrition.
  80. Infectious diseases associated with nutrition. Measures to prevent infectious diseases.
  81. Occupational health. Terms and Definitions. Prevention of occupational diseases.
  82. Harmful and dangerous factors of the working environment (physical, chemical, biological, etc.). Measures to prevent their harmful effects.
  83. Unfavorable labor factors: severity and tension. Measures to prevent their harmful effects.
  84. Physiology of labor. Harmful and dangerous professional factors (factors of the working environment and the labor process).
  85. Occupational diseases, their classification. Methods for the prevention of occupational diseases.
  86. Pneumoconiosis, their classification. Professions. Methods for the prevention of pneumoconiosis.
  87. Vibration disease, classification. Professions. Vibration disease prevention methods.
  88. Occupational diseases of medical workers. Methods for the prevention of occupational diseases of medical workers.
  89. Hygiene of children and adolescents. The main sections of the hygiene of children and adolescents.
  90. Physical development of children. Basic methods for assessing the physical development of children and adolescents.
  91. Hygienic requirements for schools (placement, layout, equipment, furniture, etc.)
  92. Hygienic requirements for preschool institutions (location, layout, equipment, furniture, etc.)
  93. Hospital hygiene. Nosocomial infections. Targets and goals.
  94. Hygienic requirements for hospitals (location, layout, equipment, furniture, etc.)
  95. Classification of nosocomial infections. Prevention of nosocomial infections.
  96. Radiation hygiene. Terms and Definitions. Targets and goals.
  97. Hygienic requirements for radiological departments of hospitals (location, layout, equipment, furniture, etc.)
  98. Ionizing radiation and health. Stochastic and non-stochastic effects.
  99. Acute and chronic effects of ionizing radiation on humans. Methods for the prevention of harmful effects.
  100. Methods of protection from the harmful effects of ionizing radiation. Personal protective equipment against the harmful effects of ionizing radiation.