HYGIENE of CHILDREN And TEENAGERS
Final Lesson on Hygiene (Module Control N 2)
Hygiene of Nutrition
1. State sanitary supervision in the field of hygiene of nutrition, its kinds and examples of realization.
2. Sanitary expertise food product. In what cases it is necessary. Methods of sanitary examination of food products and examples of it realization.
3. Rules of selection tests of products for laboratory research. Classification quality food products, examples.
4. Hygienic characteristic milk products. Methods of sanitary examination of milk: main indexes, devices and norms.
5. Basic sections hygiene of nutrition. The purpose and tasks rational, preventive, treatment - prophylactic and medical nutrition
6. Norms of nutrition of the population, parameters which are taken into account at it drawing up. Modern problems of nutrition of the population in Ukraine.
7. Classification alimentary and alimentary-caused diseases, measures of the doctor in it diagnostics and treatment.
8. Classification primary alimentary diseases: examples, treatment and prevention.
9. Basic principles of a rational nutrition (balanced diet) of the healthy man.
10. Methods check observance principles of a balanced diet at the person.
11. Functions of proteins in nutrition. Attributes of full value of protein and examples various on value proteins.
12. Irreplaceable amino acids for the adult and for children: representatives, importance in nutrition, products – suppliers.
13. Concept about protein norm and protein minimum, account protein minimum. Protein problem and hygienic estimation ways of its decision.
14. Importance fats in nutrition. Classification and hygienic characteristic of fatty acids.
15. Poly-unsaturated fat acids of families оmega-3 and оmega-6: representatives, products - suppliers, role in organism of the man
16. Phospholipids: representatives, products - suppliers, role in оrganism.
17. Cholesterol: the products - suppliers, importance in оrganism of the ma
18. Alimentary antysclerotical factors: representatives, products - suppliers, application in preventive and medical nutrition
19. Importance carbohydrates in nutrition. Chemical and hygienic classification of carbohydrates. Importance unprotected (rafined) carbohydrates.
20. Importance of the superprotected carbohydrates and pectin substances in nutrition. Application it in a medical nutrition.
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21. Importance vitamins in nutrition. Classification vitamins. Importance vitamin C, daily need, products – suppliers. Measure on preservation vitamin C in ready food
22. Role vitamin D, way of receipt in оrganism, display avitaminosis on D, its prevention. Display and reasons of hypervitaminosis on D.
23. Role vitamin A, products - suppliers. Displays avitaminosis and hypervitaminosis on vitamin A.
24. Exogenic and endogenic factors raising need of оrganism for vitamins and account it in nutrition.
25. Artificial vitaminization of ready dishes and rules of its realization. The control vitamin value of a diet.
26. Importance mineral substances in nutrition. Classification of the basic groups of mineral substances and it criteria.
27. Importance Са and P in оrganism, daily need, products - suppliers, condition of mastering
28. Importance microelements in nutrition on example Fluorine, Jodum, Iron. The reasons and displays diseases, connected to changes it contents in nutrition.
29. Microelementosis: the reasons, classification, display and prevention
30. Concept about food poisonings, basic reasons of it occurrence and classification
31. Food poisonings microbe nature: versions, activators, pathogenesis, reason of occurrence and prevention
32. Toxicoinfections: activators, products - sources, conditions of occurrence, clinical forms, prevention
33. Bacterial toxicosis, it versions. Staphylococcus toxicosis: products - sources, condition of occurrence, clinic and prevention
34. Botulism. Features of the activator, products - sources, pathogenesis, clinic, treatment and prevention.
35. Food poisonings by poisonous mushrooms: representatives, toxins, clinic and prevention
36. Food poisonings by poisonous plants: representatives, toxins, clinic and prevention
37. Food poisonings by products sometimes or partially poisonous: representatives, toxins, clinic and prevention
38. Food poisonings by zinc and copper: reasons, pathogenesis, clinic and prevention
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39. Food poisonings by lead: reasons, pathogenesis , clinic and prevention.
40. Food poisonings by pesticides: reasons, pathogenesis, prevention
41. Food poisonings by nitrates: reasons, pathogenesis, clinic, prevention
42. Micotoxicosis: versions, reason of occurrence, prevention. Ergotism: the reasons of occurrence, toxins, clinical forms, prevention.
43. Fusarios and alimentary-toxic aleykia: reasons of occurrence, clinic, prevention
44. Aflotoxicosis: reasons of occurrence, clinic, prevention. A problem aflotoxicosis in the south countries.
45. Food poisonings not enough investigated nature: versions, clinical displays. 46. Tactics of doctor at suspicion about a food poisoning in patient.
47. Rule of registration documents in case of a food poisoning: names, contents and purpose of the basic documents
HYGIENE of WORK
1. Concept about hygiene of work, it main divisions. Physiology of work, it tasks and importance.
2. Concept about serviceability, its dynamics in time and after work, reason of changes of serviceability. Methods of study serviceability of the man.
3. Changes in organism during work. The exhaustion, reason of its development (theories of exhaustion). Prevention of exhaustion on manufacture.
4. Professional harmful factors and occupational diseases. Classification.
5. Physical examinations of working: kinds, purposes and organization.
6. Order of registration, diagnosis and confirmation of diagnosis of acute and chronic occupational diseases and intoxications. Prevention such diseases.
7. Noise, its classifications, action on organism. Noise illness, its diagnostics and prevention. Maximal permissible level of noise for various premises (rooms).
8. Electromagnetic fields, it basic kinds and sources, action on organism. MICROWAVE - syndrome: displays and prevention.
9. Vibration, action on organism. Symptoms and prevention of the vibrating illness.
10. Industrial poisons, classification it by level of toxicity, specific action and ability to cumulation. The factors, influencing on toxic effect of industrial poisons.
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11. Basic parameters of acute, half-acute and chronic toxicity industrial poisons and methods of it study in experiment.
12. Specific and remote effects of industrial poisons and methods of it study.
13. Way of receipt and removing industrial poisons. Ways of detoxication poisons in organism. Detoxication system and it parameters.
14. Combined action of industrial poisons, its kinds and importance for sanitary estimation of industrial environment.
15. Kinds of harmful action of industrial poisons on working, prevention of professional poisonings.
16. Reason and display of poisonings by industrial poisons of irritating action (CO2, CO, ammonia, chlorine, oxides of nitrogen).
17. Reason and clinic of professional poisonings by heavy metals (lead and mercury); clinical and hygienic confirmation of the diagnosis.
18. Industrial dust, classification, action on organism, maximal permissible concentration of dust of different structure. Diagnostics and prevention of the pneumoconiosis.
19. Feature of work in agriculture and influence it on organism working. Basic occupational diseases, it reasons and prevention.
20. Pesticides, it purpose and classifications on toxicity, by purpose and chemical structure. The ecological estimation of pesticides by stability and toxicity.
21. Toxicological characteristic of the basic groups of pesticides (phosphorus-organic, chlorine-organic, carbamates, mercury-organic). Display enzymes.
22. Hygiene of work at a storage, transportation and application pesticides. Measures on prevention of poisonings by pesticides working and population.
23. Toxicological characteristic of mineral fertilizers (nitric and phosphoric). Hygiene of work at it application.
RADIATION HYGIENE
24. Concept about a radio-activity, hygienic characteristic of kinds of radiation, screening materials. Natural and artificial sources of radiation.
25. Mechanisms of action radiation on organism, kinds of biological effects of radiation. Stochastic and not-stochastic effects of the radiation.
26. Radio-sensitivity of bodies and tissues in organism (law Berganie). Groups of critical bodies. MPD and Limiting dozes of external and internal radiation.
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27. Hygiene of work with the closed sources of radiation. Ways of protection medical personnel from beam defeats.
28. Hygiene of work with open sources of radiation. The hygienic requirements to radiological laboratories.
29. Natural radiating background, its structure, levels, sources and dynamics of changes. Anthropogenic sources to its increase.
30. Influence of failure on Chernobyl atomic station on health of the population living on polluted territories, the nearest and remote effects.
31. Features of nutrition of the population on radioactive polluted territories.
HYGIENE of CHILDREN And TEENAGERS
1. Subject and tasks of hygiene of children and teenagers. Laws of growth and development of children. The schemes of age periods.
2. The hygienic and medical problems of the acceleration of children and teenagers.
3. Physical development of children and teenagers as criterion of individual health and health of children as a whole.
4. Methods of research of physical development of children and teenagers.
5. Ways of estimation of physical development of children and teenagers. Methods of estimation harmonicity of physical development of children and teenagers.
6. Hygienic requirements to accommodation, lay-out of a site and building of children's preschool establishments. Functional zones of a site. A principle of group isolation.
7. Hygienic requirements to a group cell in children's preschool establishments. The specifications of a lay-out, microclimate, illumination in a game room.
8. Hygienic requirements to toys in children's preschool establishments.
9. Principles of hardening and physical education of children. The control of adequacy of physical loadings. The basic reasons, display and prevention hypodynamia and hyperkynezia.
10. Hygienic requirements to a mode of day of children and schoolboys. Ways of adaptation to training at school. The requirements to the school time-table.
11. Medical-professional consultation at school, its task and organization in conditions of school and polyclinic. Groups of health of children and basic groups of trades.
12. Hygienic requirements to accommodation of schools and school site. Functional zones of a school site.
13. The characteristic systems of school construction. A lay-out of a building of school.
14. Hygienic requirements to a lay-out, microclimate, illumination of classes and educational studies at school. Advantages and lacks of cabinet system of education.
15. Hygienic requirements to school furniture, basic parameters and norms. Methods of marking of school furniture, requirement to accommodation tables in a class.
16. Feature of hygiene of nutrition of children and teenagers. The reasons of differences from nutrition of the adult man.
HYGIENE of HOT CLIMATE.
1. Kinds of a climate of the hot countries and it influence on the person. Feature of a tropical climate. Feature of a climate of deserts.
2. Influence of a climate of the hot countries on thermoregulation of the organism (on processes of heat-production).
3. Influence of a climate of the hot countries on thermoregulation of the organism (on processes of heat-return).
4. Acclimatization to conditions of a hot climate. Prevention of adverse displays of acclimatization.
5. Kinds of violations of the thermoregulation of the organism in conditions of a hot climate, it reason and pathogenesis, prevention.
6. Influence of a hot climate on a water exchange. Drinking illness, clinic, prevention. Dehydrotation of the organism in hot climate, its reasons and prevention.
7. Alimentary diseases in a hot climate (kvashiorcor, spru), it reason, clinic and prevention.
8. Food poisonings microbe nature in a hot climate. Influence of a hot climate on occurrence of food poisonings microbe nature. Prevention.
9. Food poisonings not microbe nature, characteristic for conditions of a hot climate (heliotropic toxicosis, aflotoxicosis).
10. Hygiene of work in conditions of a hot climate. Influence of a hot climate on occurrence professional poisonings and it prevention.
11. Ways of improvement of the microclimatic factors on manufacture in conditions of a hot climate and control it efficiency.
12. Epidemic value of water in conditions of a hot climate, attributes of water epidemics. Control epidemic safety of water in conditions of a hot climate.
13. Hygienic requirements to inhabited premises (rooms) in conditions of a hot climate.
Situational tasks
TASK 1
At questioning of patient A. 26 years, plasterer, it is set that he breakfasts and has a supper at home, has dinner in to the dining-room of the building combine. According to a patient is found out that on June 11 in 2 hours after dinner at work felt off, went home. At home pains appeared in area of stomach, vomiting, weakness. A patient paid attention to the off-flavour at kissel, which he took during the dinner. Objective information: temperature of body 37, pulse - 76 in min., breathing without features. A stomach is soft. Small illness in area of stomach. A chair is normal. Nausea. A patient marks astringent taste in to the mouth.
Put and ground the diagnosis of disease. How to confirm a diagnosis? What documents is under an obligation a doctor to process in this case? Specify hygienic measures for the prophylaxis of similar diseases.
TASK 2
At the inspection of patient I. it is set: a patient is 30 years, collective farmer, feeds at home. Food stuffs, including flour, gets in a collective farm. 10 May, approximately at 12 o'clock, felt a somnolence, numbness of fingers of hands, sense of crawl of small ants, difficulty of unbending of hands and feet, appeared. The twitch of muscles of person, difficulty of swallowing, appeared then. Objective information: temperature of body of 36,80C. Pulse and breathing without features. Convulsive twitch of muscles of shin. Small sickliness of stomach. Nausea. Dizziness. For the last 2 months 3 cases of similar diseases appeared in his village.
Put and ground the diagnosis of disease. How to confirm a diagnosis? What documents is under an obligation a doctor to process in this case? Offer hygienic and prophylactic measures in this case.
TASK 3
At the inspection of child T. 5 years it is set: on June 20 after dinner middle group of kindergarten with a nursery governess went for a walk in the field, picked flowers. A walk proceeded 1,5 hour. On returning a nursery governess noticed at a child the sharp turning red of person, hoarseness of voice and extended pupils. Objective information: turning red of person. Temperature of 380C, pulse 140, tense. Breathing is frequent. The mucous cavities of mouth are dry. Hoarseness of voice. Pupils are strongly extended. A child is excited, restless, there are visual hallucinations.
Put and ground the diagnosis of disease. How to confirm a diagnosis? What documents is under an obligation a doctor to process in this case? What prophylactic measures must be conducted in nursery school?
TASK 4
At the inspection of patient of Å. it is set in order of the first aid: a patient is 18 years, student, feeds in a student dining-room. From conversation with it is found out by a patient, that on May, 18 felt dryness in to the mouth, difficulty of swallowing, sight became worse (sees as in fog). Disorder of chair was not. Objective information: temperature of body of 36,80C. Pulse 70, good filling. A stomach is painless, soft at pressing on. Pupils are extended and is irresponsive on light, small ptimalum, dryness mucous to the cavity of mouth. Voice is hoarse, small lowering of soft palate.
Put and ground the diagnosis of disease. How to confirm a diagnosis? What documents is under an obligation a doctor to process in this case? Name medical and prophylactic measures in this case.
Task 5
The child of 3 months (mass is 6 kg) is on the artificial rearing by mixture «Kid». With the purpose of prophylaxis of rickets a doctor appointed adopting the vitamin of D. Mother did not adhere to settings, in place of 3 drops gave to 10 drops in a day during 3 months. A mother marked that a child had become languid, eats badly, after feeding periodically there is vomiting, drinks voraciously, once or twice there was a liquid chair. At examination skin covers are pale, clean, the turgor of fabrics is mionectic, large spring-fed 1,5x1,5 sm, the mucous are dry. Pathologies of internals are not exposed. At laboratory research the big maintenance of salts of calcium is exposed in urine.
Define reason of this state of child. Specify day's dose of vitamin of D. Give necessary recommendations. How to conduct the prophylaxis of rickets in this case?
TASK 6
The group of students resident in a dormitory appealed to the doctor of policlinic with complaints about a general weakness, somnolence, rapid fatigueability, sanguifluousness of gums, slight swelling. It is set at questioning, that students feed not regularly, often by can foods, concentrates. Examination gives the presence of hematousness and sanguifluousness of gums.
Put a preliminary diagnosis and give his ground. What objective adequate methods of research of these students can you offer? What methods is it possible to conduct the mass inspection by with the scope of all students resident in a dormitory? Give recommendation on the prophylaxis of similar diseases.
Task 7
To the doctor appealed sick patient 63 years, pensionary, which suffers by surplus mass of body, there are the expressed signs of atherosclerosis of coronal vessels, blood pressure high. It is exposed at questioning, that a patient feeds 3 times per a day, avoids fat and sharp food. At the analysis of ration of feed it is set for a day: contents of proteins 70g, fats – 50g, carbohydrates – 400g. On vitamin and mineral composition a ration corresponds to the norms.
Give the estimation of adequacy of feed of patient in obedience to basic principles of rational feed. What are the reasons of oven weight? What group of alimentary diseases does this pathology behave to? What recommendations on the correction of feed of antysclerotic orientation are needed in this case?
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