Course: Hygiene and Environmental Health Part 1 - Ethiopia (Full) | OppiaContent

Topic outline

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- About/License Page
Topic 1
Introduction to the Principles and Concepts of Hygiene and Environmental Health
- Introduction Page
- Learning Outcomes Page
- Historical perspectives on hygiene and environmental health Page
- Prehistoric and ancient civilisation Page
- Modern times Page
- Hygiene and environmental health development in Ethiopia Page
- Hygiene and sanitation Page
  
  Hygiene and sanitation
- Environmental health Page
  
  Environmental health
- Components of environmental health Page
  
  Components of environmental health
- Concepts and principles in hygiene and environmental health Page
- Environmental health and disease transmission Page
  
  Environmental health and disease transmission
- The place of environmental health in your community Page
  
  The place of environmental health in your community
- Environmental intervention models Page
  
  Environmental intervention models
- Environmental risk factors Page
- Urbanisation and industrialisation Page
- Development as a means of interaction Page
  
  Development as a means of interaction
- The role of environmental health in public health Page
- Environmental health planning Page
- Summary Page
- Quiz
Topic 2
Environmental Health Hazards
- Introduction Page
- Learning Outcomes Page
- What is an environmental health hazard? Page
  
  What is an environmental health hazard?
- Categories of environmental health hazards Page
- Physical hazards Page
  
  Physical hazards
- Biological hazards Page
- Chemical hazards Page
  
  Chemical hazards
- Cultural/practice-related hazards Page
  
  Cultural/practice-related hazards
- Social hazards Page
- Describing environmental exposure to hazards Page
- Principles of hazard management Page
  
  Principles of hazard management
- What is pollution? Page
  
  What is pollution?
- Pollution sources and categories Page
  
  Pollution sources and categories
- Principles of pollution management Page
  
  Principles of pollution management
- Principles of pollution prevention Page
  
  Principles of pollution prevention
- Pollution control Page
- Summary Page
- Quiz
Topic 3
Personal Hygiene
- Introduction Page
- Learning Outcomes Page
- What is personal hygiene? Page
- Difference between cleanliness and hygiene Page
- Public health importance of personal hygiene Page
- Body hygiene (skin care) Page
  
  Body hygiene (skin care)
- Oral hygiene (oral care) Page
  
  Oral hygiene (oral care)
- Handwashing (hand care) Page
  
  Handwashing (hand care)
- Face hygiene Page
  
  Face hygiene
- Fingernail and toenail hygiene (nail care) Page
- Ear hygiene Page
- Hair hygiene (hair care) Page
  
  Hair hygiene (hair care)
- Foot hygiene (foot care) Page
  
  Foot hygiene (foot care)
- Armpit and bottom hygiene Page
- Clothes hygiene Page
  
  Clothes hygiene
- Menstrual hygiene (Personal hygiene for women) Page
- Planning for the improvement of personal hygiene Page
  
  Planning for the improvement of personal hygiene
- Preparing a plan of action for personal hygiene promotion Page
  
  Preparing a plan of action for personal hygiene promotion
- Identifying the audience Page
  
  Identifying the audience
- Sites for personal hygiene promotion Page
- How to promote personal hygiene Page
- Evaluating the status of personal hygiene Page
  
  Evaluating the status of personal hygiene
- Summary Page
- Quiz
Topic 4
Healthful Housing
- Introduction Page
- Learning Outcomes Page
- What is healthful housing? Page
  
  What is healthful housing?
- Basic requirements of healthful housing Page
- Satisfaction of physiological needs Page
  
  Satisfaction of physiological needs
- Protection against infection Page
- Protection against accidents Page
  
  Protection against accidents
- Protection against psychological and social stresses Page
- Protecting people at special risk Page
- Factors affecting healthful housing Page
  
  Factors affecting healthful housing
- Guidelines for model housing Page
- Location of housing Page
- Size of housing Page
- Type and size of rooms Page
  
  Type and size of rooms
- Windows Page
- Structure of the walls Page
- Kitchen Page
- Latrines and handwashing facilities Page
  
  Latrines and handwashing facilities
- Cleanliness Page
- Indoor air pollution Page
  
  Indoor air pollution
- Planning for the improvement of healthful housing Page
- Defining problems associated with healthful housing Page
- Working with the local government Page
- Working with the community Page
- Strategies for housing improvements Page
- Summary Page
- Quiz
Topic 5
Institutional Hygiene and Sanitation
Topic 6
Important Vectors in Public Health
- Introduction Page
- Learning Outcomes Page
- Definition of vector Page
  
  Definition of vector
- Public health importance of vectors Page
- Vector-borne disease transmission mechanisms Page
- Arthropods Page
  
  Arthropods
- Common insect vectors Page
  
  Common insect vectors
- Rodents Page
- Types of rodent Page
- Behaviour of rats Page
- Public health importance of rodents Page
- Vector management and control Page
- Basic sanitation Page
- Physical measures Page
  
  Physical measures
- Use of chemicals Page
  
  Use of chemicals
- Biological methods Page
- Integrated approach Page
- Planning for the improvement of vector control Page
- Knowing the scope of vectors Page
- Identifying the extent of the problem Page
- Identifying control methods Page
- Identifying partners in vector management Page
- Designing the plan of action Page
- Summary Page
- Quiz
Topic 7
Introduction to the Principles of Food Hygiene and Safety
- Introduction Page
- Learning Outcomes Page
- Important principles in food hygiene and safety Page
  
  Important principles in food hygiene and safety
- What is food? Page
  
  What is food?
- Food that is not safe to eat Page
- Principles of safe food preparation Page
  
  Principles of safe food preparation
- Food control Page
- Important principles in food control Page
- Components of a food control system Page
- Responsibility for food control Page
- Communication and education Page
  
  Communication and education
- Summary Page
- Quiz
Topic 8
Food Contamination and Spoilage
- Introduction Page
- Learning Outcomes Page
- Infectious agents and foodborne diseases Page
- Bacteria Page
  
  Bacteria
- Factors affecting the growth of microorganisms in foods Page
  
  Factors affecting the growth of microorganisms in foods
- Extrinsic factors Page
- Intrinsic factors Page
  
  Intrinsic factors
- Routes of microbial contamination of food Page
  
  Routes of microbial contamination of food
- Air and dust Page
  
  Air and dust
- Soil, water and plants Page
- Gastrointestinal tract Page
  
  Gastrointestinal tract
- Animals Page
- Animal feeds Page
- Food handlers Page
- Food utensils Page
- Cross-contamination Page
  
  Cross-contamination
- Unsafe temperature Page
- Poor personal hygiene Page
  
  Poor personal hygiene
- Pests Page
  
  Pests
- Avoiding food contamination Page
- Microbial food contamination Page
- Chemical contamination of food Page
  
  Chemical contamination of food
- Physical contamination of food Page
- Food spoilage Page
- Microbial spoilage Page
  
  Microbial spoilage
- Physical spoilage Page
- Chemical spoilage Page
  
  Chemical spoilage
- Appearance of spoiled food Page
- Factors affecting food spoilage Page
- Water content Page
  
  Water content
- Environmental conditions Page
- Packaging and storage Page
- Summary Page
- Quiz
Topic 9
Foodborne Diseases and the Investigation of Disease Outbreaks
- Introduction Page
- Learning Outcomes Page
- Overview of foodborne diseases Page
- Transmission of foodborne diseases Page
  
  Transmission of foodborne diseases
- Classification of foodborne diseases Page
  
  Classification of foodborne diseases
- Food poisoning Page
- Food infection Page
  
  Food infection
- A catalogue of foodborne diseases Page
  
  A catalogue of foodborne diseases
- Selected examples of common foodborne diseases in Ethiopia Page
- Bacterial infections Page
- Viral infections Page
- Tapeworms Page
  
  Tapeworms
- Bacterial food poisoning Page
- Chemical food poisoning Page
- General management of foodborne diseases Page
  
  General management of foodborne diseases
- Investigation of foodborne disease outbreaks Page
  
  Investigation of foodborne disease outbreaks
- Summary Page
- Quiz
Topic 10
Food Protection and Preservation Methods
- Introduction Page
- Learning Outcomes Page
- General principles of food protection Page
  
  General principles of food protection
- Precautions for food storage Page
  
  Precautions for food storage
- Precautions for food preparation Page
  
  Precautions for food preparation
- Food preservation Page
- Prevention of contamination (aseptic technique) Page
- Removal or reduction of microorganisms Page
- The use of high temperature Page
  
  The use of high temperature
- The use of low temperature Page
  
  The use of low temperature
- Drying Page
  
  Drying
- Fermentation and pickling Page
- Chemical preservation Page
- Other methods of food preservation Page
- Summary Page
- Quiz
Topic 11
Hygienic Requirements of Food and Drink Establishments
- Introduction Page
- Learning Outcomes Page
- What is a food and drink establishment? Page
- Categories of food and drink establishments Page
  
  Categories of food and drink establishments
- Hygienic requirements of food and drink establishments Page
- Licensing Page
- Location of the food establishments Page
- Condition of the building Page
- Sanitary facilities Page
  
  Sanitary facilities
- Access to water Page
- Waste management Page
- Kitchen and food preparation site Page
  
  Kitchen and food preparation site
- Cleaning dishes, drinking utensils and cutlery Page
  
  Cleaning dishes, drinking utensils and cutlery
- Maintaining hygienic kitchen equipment Page
- Storing and serving foods Page
- Vector control Page
  
  Vector control
- Meat handling and butchery Page
- Food handlers’ health and hygiene Page
  
  Food handlers’ health and hygiene
- Sanitary inspection in food and drink establishments Page
- What is the purpose of the inspection? Page
- When to inspect Page
- Informing the owners about the sanitary inspection Page
- How and what to inspect Page
  
  How and what to inspect
- Concluding the sanitary inspection Page
  
  Concluding the sanitary inspection
- Summary Page
- Quiz
Topic 12
Hygiene and Safety Requirements for Foods of Animal Origin
- Introduction Page
- Learning Outcomes Page
- Meat and its dangers Page
  
  Meat and its dangers
- Beef tapeworm Page
  
  Beef tapeworm
- Anthrax Page
- Abattoirs and meat transportation Page
- Hygiene in the butcher’s shop Page
  
  Hygiene in the butcher’s shop
- Meat preservation methods Page
  
  Meat preservation methods
- Your role in controlling tapeworm infection Page
- Fish hygiene and its health impact Page
  
  Fish hygiene and its health impact
- Environmental conditions that can contaminate fish Page
  
  Environmental conditions that can contaminate fish
- Diseases associated with poor fish hygiene Page
  
  Diseases associated with poor fish hygiene
- Assessment of fish quality Page
  
  Assessment of fish quality
- Preservation of fish Page
- Milk hygiene Page
  
  Milk hygiene
- Sources of milkborne diseases Page
  
  Sources of milkborne diseases
- Diseases that may be transmitted from milk cows Page
- Essentials of milk hygiene Page
  
  Essentials of milk hygiene
- Methods of making milk safe Page
  
  Methods of making milk safe
- Poultry and egg hygiene Page
  
  Poultry and egg hygiene
- Poultry keeping and processing Page
- Handling eggs Page
  
  Handling eggs
- Storing eggs Page
- Summary Page
- Quiz