.
Environmental Health II
Study Course Description
Course Description Statuss:Approved
Course Description Version:7.00
Study Course Accepted:07.12.2022 10:32:38
| Study Course Information | |||||||||
| Course Code: | AUVMK_005 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Public Health | Target Audience: | Public Health | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Darja Kaļužnaja | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Occupational and Environmental Medicine | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, Dzirciema street 16, avmk rsu[pnkts]lv, +371 67060816 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 4 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 8 | ||||
| Classes (count) | 6 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 24 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Prior knowledge in chemistry, biochemistry, physics, microbiology, physiology is required. | ||||||||
| Objective: | For the student to learn the theoretical foundations of environmental health and practical methods related to water, food and soil (waste management) pollution; the planning, construction, pollution of populated areas and basic hygiene principles of residential buildings; adverse, harmful factors of the environment of children’s growth and development, their impact on health, identification, assessment, control and preventive protection against them; as well as hygiene requirements of educational and public institutions. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | The role of water in human life. Water resources, pollution. Measures for the protection of water reservoirs and water sources. | Lectures | 1.00 | auditorium | |||||
| 2 | Food contamination, impact on health. Food additives and food products containing GMOs. Safety of use and labelling. | Lectures | 1.00 | auditorium | |||||
| 3 | Planning, construction, pollution and protection of populated areas. Basic hygiene principles of residential buildings. | Lectures | 1.00 | auditorium | |||||
| 4 | The environment of medical treatment institutions as a therapeutic factor for patients. Environmental health of health care facilities. | Lectures | 1.00 | auditorium | |||||
| 5 | Organoleptic, chemical and bacteriological indicators of drinking water, methods for determination thereof. Drinking water acquisition technologies, supply, quality. | Classes | 1.00 | laboratory | |||||
| 6 | Sewage treatment process – field trip. | Classes | 1.00 | study trip | |||||
| 7 | Food safety and quality: analysis of food products and food poisoning. | Classes | 1.00 | laboratory | |||||
| 8 | Waste management, measures to neutralise environmental pollutants – field trip. | Classes | 1.00 | study trip | |||||
| 9 | The environment of growth and development of children and adolescents. Development specifics of children and adolescents, environmental safety. Prevention of spinal deformity, myopia and flat feet in children and adolescents. | Classes | 1.00 | laboratory | |||||
| 10 | Seminar on the hygienic requirements of the human living environment (populated areas, residential buildings, public and educational institutions) – student reports on independently conducted facility surveys. | Classes | 1.00 | laboratory | |||||
| Assessment | |||||||||
| Unaided Work: | Expanded acquisition of additional knowledge, skills, competences from e-learning materials, presentations, important legislative acts in the sector, discussions on information prepared by students on the class topics and facilities surveyed by students. At the end of the study semester – completion of study course evaluation questionnaires. | ||||||||
| Assessment Criteria: | Students’ knowledge is assessed taking into account the activity and quality of work of each student throughout the study course: • participation and activity in the work during practical classes and field trip, discussions (10%); • quality of completing practical work minutes (including situational tasks) (30%); • quality of independent work content and presentation (30%); • testing of theoretical knowledge about environmental health issues in the exam (30%). Examination method: cumulative exam. | ||||||||
| Final Examination (Full-Time): | Exam (Written) | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | • Names and describes drinking water quality indicators, compares the test results of drinking water samples with the limit values according to the regulations of the Cabinet of Ministers. • Names examples of cases of water pollution, describes the causative factor of pollution, sources, impact on the environment, impact on human health, describes preventive measures to reduce pollution; • Describes the quality, epidemiological and toxic significance of food products; names examples of contamination for each of the groups of food products, describes the stages (from field to table) in which contamination can occur; describes the impact of contamination of food products on human health and possible preventive measures to reduce contamination; • Names the functional groups of food additives, the purposes of use thereof, describes the benefits and risks of use; describes the safety evaluation procedure and labelling requirements. • Describes the goals and problems, benefits and risks of obtaining genetically modified organisms; describes the procedure for risk assessment in the European Union and labelling requirements for products containing GMOs. • Names novel foods and the procedure for their use in Latvia and the European Union. • Names the types of waste, describes the processes for the management, sorting, recycling and disposal thereof; • Describes the waste of health care institutions; • Names the requirements for the planning, construction, development of populated areas; • Names the requirements for the planning, development and operation of residential buildings, public, health care, educational institutions; • Describes the environmental factors of growth and development of children and adolescents, names possible health promotion measures according to environmental risk factors. | ||||||||
| Skills: | • Using laboratory measuring devices, determines and evaluates the quality and contamination of drinking water and food products, as well as provides a conclusion on the safety of the water sample and food product; • Analyses cases of food poisoning independently, critically and with arguments; decides on the next course of action to clarify the situation and prevent the hazard; • Discovers and evaluates environmental risk factors that are unfavourable to the health, growth and development of children and adolescents, preparing a plan of preventive measures to prevent or reduce risks; • Based on guidelines/recommendations in Latvia, the European Union and the world, assesses the safety and compliance of environmental items (textbooks, toys, etc.) for children and adolescents, makes decisions on the safety and compliance of these items, and makes recommendations for remedying and improving the situation; • Based on the requirements of legislation and recommendations, surveys and evaluates various environmental objects (residential buildings, health care, educational institutions, public institutions, potentially polluting environmental objects – a sewage treatment plant, landfill), their hygienic requirements and determines the risk factors present, as well as provides a conclusion on the situation and develops proposals for improving the situation. | ||||||||
| Competencies: | • Sees the relationship between human health and environmental conditions; • Uses knowledge of the basics of argumentation, logic and rhetoric to analyse practical situations; • Develops recommendations, measures for the prevention or reduction of harmful risk factors of the environment (water, food, soil, populated areas, residential, health care, educational institutions and public buildings), ensuring optimal interaction between the human body and the environment; • Takes responsibility and demonstrates leadership skills in cases where the interests of environmental safety, individuals or the society as a whole require it. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Vides veselība.- RSU, 2008. (akceptējams izdevums) | ||||||||
| Additional Reading | |||||||||
| 1 | Tee L.Guidotti. The Praeger Handbook of Occupational and Environmental Medicine. Vol 1. 2010. | ||||||||
| 2 | Tee L.Guidotti. The Praeger Handbook of Occupational and Environmental Medicine. Vol 2. 2010. | ||||||||
| Other Information Sources | |||||||||
| 1 | Ministru Kabinets. 18.10.2018. Higiēnas prasības skaistumkopšanas pakalpojumu sniegšanai: MK noteikumi Nr. 631. Latvijas Vēstnesis. 206. | ||||||||
| 2 | Ministru Kabinets. 21.01.2019. Prasības kosmētiskā iedeguma pakalpojuma sniegšanai: MK noteikumi Nr. 13. Latvijas Vēstnesis. 14. | ||||||||
| 3 | Ministru Kabinets. 31.07.2020. Higiēnas prasības baseina un pirts pakalpojumiem: MK noteikumi Nr. 470. Latvijas Vēstnesis. 146. | ||||||||
| 4 | Ministru Kabinets. 23.09.2013. Higiēnas prasības bērnu uzraudzības pakalpojuma sniedzējiem un izglītības iestādēm, kas īsteno pirmsskolas izglītības programmu: MK noteikumi Nr. 890. Latvijas Vēstnesis. 185. | ||||||||
| 5 | Ministru Kabinets. 07.01.2003. Higiēnas prasības izglītības iestādēm, kas īsteno vispārējās pamatizglītības, vispārējās vidējās izglītības, profesionālās pamatizglītības, arodizglītības vai profesionālās vidējās izglītības programmas: MK noteikumi Nr. 610. Latvijas Vēstnesis. 2. | ||||||||
| 6 | Veselības inspekcija. Droši un higiēnas prasībām atbilstoši skaistumkopšanas pakalpojumi. Vadlīnijas skaistumkopšanas pakalpojumu sniedzējiem. 2018. | ||||||||
| 7 | Latvijas Viesnīcu un restorānu asociācija. Labas higiēnas prakses vadlīnijas atklāta tipa ēdināšanas uzņēmumiem. Rīga, 2015 | ||||||||
