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Lecturer(s)
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Hlúbik Pavol, doc. MUDr. CSc.
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Course content
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Introduction to the field of hygiene - history of the field, content, goals, legislature. Communal hygiene - the environment, safe drinking water, waste. Work hygiene I. - energetic expenditure - monitoring, time snap of the day, work environment and health. Work hygiene II. - physical and chemical noxae in the workplace and the environment, optimization of movement activities, injury prevention. Nutrition hygiene I. - energetic need and consumption, food safety. Nutrition hygiene II. -physiology of nutrition, nutritional support, evaluation of one's nutritional status, influencing one's nutritional status. Health psychology - psychohygiene, stress management.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Work with text (with textbook, with book)
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Learning outcomes
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The aim of the course is to provide information from the field of communal hygiene, the environment, and work and nutrition hygiene, and to acquaint students with fundamental legislative measures and with activities connected to the development of regulations.
The student demonstrates a complex view of options to support and positively influence one's actual health, orientates himself/herself in basic legislative measures, and is able to evaluate the nutrition status at an individual and a population level.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Didactic test
Completion of compulsory 80% attendance at the practicum sessions and seminars. Successful completion of a written test or an oral examination according to the course guarantor's decision.
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Recommended literature
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KLEINWÄCHTEROVÁ H, BRÁZDOVÁ Z. Výživový stav člověka a způsoby jeho zjišťování. Brno, IDVPZ 2001 s. 102.
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PLACHETA Z., a kol. Zátěžová diagnostika v ambulantní a klinické praxi. Praha, Grada 1999 s. 276.
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ŠMEJKALOVÁ J. a kol. Vybrané kapitoly z hygieny a preventivního lékařství. Praha Karolinum 1999, s. 104.
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