Giuseppe IULIANO | GENERAL AND APPLIED HYGIENE

cod. 1060100081

GENERAL AND APPLIED HYGIENE

	1060100081
	DEPARTMENT OF MEDICINE, SURGERY AND DENTISTRY "SALERNITANA MEDICAL SCHOOL"
	EQF7
	MEDICINE AND SURGERY
	2024/2025

PERCORSO SHARED STUDY PATHWAY

	OBBLIGATORIO
	YEAR OF COURSE 3
	YEAR OF DIDACTIC SYSTEM 2016
	AUTUMN SEMESTER

TEACHING UNITS

	SSD	CFU	HOURS	ACTIVITY	TYPE OF ACTIVITY
1	IGIENE GENERALE E APPLICATA - MOD IGIENE
	MED/42	3	36	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
2	IGIENE GENERALE E APPLICATA - MOD MANAGMENT SANITARIO
	SECS-P/07	1	12	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
3	IGIENE GENERALE E APPLICATA - MOD IGIENE
	MED/42	1	12	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
4	IGIENE GENERALE ED APPLICATA - AFP IGIENE
	MED/42	1	25	INTERNAL STAGE	VARIOUS EDUCATIONAL ACTIVITIES

PROFESSORS

	MARIO CAPUNZO1 T Curriculum
	GIUSEPPE IULIANO2 Curriculum
	GIOVANNI BOCCIA3 Curriculum
	-4

EXAMS

Exam	Date	Session
IGIENE GENERALE E APPLICATA	23/01/2025 - 09:00	SESSIONE ORDINARIA
IGIENE GENERALE E APPLICATA	23/01/2025 - 09:00	SESSIONE DI RECUPERO
IGIENE GENERALE E APPLICATA	06/02/2025 - 09:00	SESSIONE ORDINARIA
IGIENE GENERALE E APPLICATA	06/02/2025 - 09:00	SESSIONE DI RECUPERO
IGIENE GENERALE E APPLICATA	20/02/2025 - 09:00	SESSIONE ORDINARIA
IGIENE GENERALE E APPLICATA	20/02/2025 - 09:00	SESSIONE DI RECUPERO
IGIENE GENERALE E APPLICATA	10/04/2025 - 09:00	SESSIONE ORDINARIA

	Objectives
	KNOWLEDGE AND UNDERSTANDING KNOWING THE BASIC RULES AND APPLICATIONS OF PREVENTIVE MEDICINE TO PRESERVE AND PROMOTE THE HEALTH, ACQUIRING THE NECESSARY TOOLS FOR THE IDENTIFICATION OF RISK FACTORS FOR HUMAN HEALTH AND FOR THE DEVELOPMENT OF SPECIFIC PROGRAMS FOR THEIR CONTROL AND THEIR PREVENTION. THE COURSE INTRODUCES STUDENTS TO THE MANAGEMENT OF ENTERPRISE, ANALYZED IN THE LIGHT OF THE CURRENT ECONOMIC, SOCIAL AND TECHNOLOGICAL. STUDENTS WILL BE PROVIDED THE INFORMATION NECESSARY TO ANALYZE AND UNDERSTAND BUSINESS MANAGEMENT WITHIN THE HEALTHCARE CONTEXT. APPLYING KNOWLEDGE AND UNDERSTANDING STUDENTS WILL BE ABLE TO APPLY MANAGEMENT KNOWLEDGE TO THE FIRMS IN THE MANUFACTURING, COMMERCIAL AND SERVICES INDUSTRIES AND TO NOT FOR PROFIT ORGANIZATIONS WITHIN THE HEALTHCARE CONTEXT. MAKING JUDGEMENTS STUDENTS WILL ACQUIRE THE ABILITY TO MAKE AUTONOMOUS JUDGMENTS REGARDING MANAGEMENT ISSUES, ALSO THROUGH THE ATTENDANCE AT PROBLEM BASED LEARNING ACTIVITIES. TO THIS AIM, BUSINESS TESTIMONIES AND CASE STUDIES ARE IMPORTANT TOOLS TO DEVELOP CRITICAL ANALYSIS SKILLS AFFECTING THE HEALTHCARE CONTEXT. COMMUNICATION SKILLS THE COURSE AIMS AT IMPROVING THE STUDENTS’ COMMUNICATIVE ABILITY, DEVELOPING PUBLIC SPEAKING SKILLS WITH AN EMPHASIS ON REINFORCING INDIVIDUAL COMMUNICATION SKILLS. MOREOVER THE STUDENTS WILL BE ENCOURAGED, WORKING INDIVIDUALLY OR IN GROUPS, TO EXPLOIT THE POTENTIAL WHICH SEVERAL COMMUNICATION TECHNOLOGIES OFFER. LEARNING SKILLS BY MEANS OF THE THEORETICAL BACKGROUND ACQUIRED DURING THE COURSE, STUDENTS WILL BE IN A POSITION TO CRITICALLY ANALYSE BUSINESS MANAGEMENT PROCESS PHENOMENON.

KNOWLEDGE AND UNDERSTANDING
KNOWING THE BASIC RULES AND APPLICATIONS OF PREVENTIVE MEDICINE TO PRESERVE AND PROMOTE THE HEALTH, ACQUIRING THE NECESSARY TOOLS FOR THE IDENTIFICATION OF RISK FACTORS FOR HUMAN HEALTH AND FOR THE DEVELOPMENT OF SPECIFIC PROGRAMS FOR THEIR CONTROL AND THEIR PREVENTION.
THE COURSE INTRODUCES STUDENTS TO THE MANAGEMENT OF ENTERPRISE, ANALYZED IN THE LIGHT OF THE CURRENT ECONOMIC, SOCIAL AND TECHNOLOGICAL. STUDENTS WILL BE PROVIDED THE INFORMATION NECESSARY TO ANALYZE AND UNDERSTAND BUSINESS MANAGEMENT WITHIN THE HEALTHCARE CONTEXT.

APPLYING KNOWLEDGE AND UNDERSTANDING
STUDENTS WILL BE ABLE TO APPLY MANAGEMENT KNOWLEDGE TO THE FIRMS IN THE MANUFACTURING, COMMERCIAL AND SERVICES INDUSTRIES AND TO NOT FOR PROFIT ORGANIZATIONS WITHIN THE HEALTHCARE CONTEXT.

MAKING JUDGEMENTS
STUDENTS WILL ACQUIRE THE ABILITY TO MAKE AUTONOMOUS JUDGMENTS REGARDING MANAGEMENT ISSUES, ALSO THROUGH THE ATTENDANCE AT PROBLEM BASED LEARNING ACTIVITIES. TO THIS AIM, BUSINESS TESTIMONIES AND CASE STUDIES ARE IMPORTANT TOOLS TO DEVELOP CRITICAL ANALYSIS SKILLS AFFECTING THE HEALTHCARE CONTEXT.

COMMUNICATION SKILLS
THE COURSE AIMS AT IMPROVING THE STUDENTS’ COMMUNICATIVE ABILITY, DEVELOPING PUBLIC SPEAKING SKILLS WITH AN EMPHASIS ON REINFORCING INDIVIDUAL COMMUNICATION SKILLS. MOREOVER THE STUDENTS WILL BE ENCOURAGED, WORKING INDIVIDUALLY OR IN GROUPS, TO EXPLOIT THE POTENTIAL WHICH SEVERAL COMMUNICATION TECHNOLOGIES OFFER.

LEARNING SKILLS
BY MEANS OF THE THEORETICAL BACKGROUND ACQUIRED DURING THE COURSE, STUDENTS WILL BE IN A POSITION TO CRITICALLY ANALYSE BUSINESS MANAGEMENT PROCESS PHENOMENON.

	Prerequisites
	BASIC KNOWLEDGE OF CHEMISTRY, BIOCHEMISTRY, KNOWLEDGE OF GENERAL MICROBIOLOGY. THE STUDENT IS REQUIRED TO PASS THE IMMUNOLOGY AND MICROBIOLOGY EXAM BEFORE TAKING THE GENERAL AND APPLIED HYGIENE EXAM.

	Contents
	GENERAL CONCEPTS: DEFINITION OF HEALTH, THE DETERMINANTS OF HEALTH. THE EPIDEMIOLOGY OF INFECTIOUS DISEASES. THE ROUTES OF TRANSMISSION OF INFECTIOUS DISEASE. THE PREVENTION (I, II, III), PROPHYLAXIS OF INFECTIOUS DISEASES, THE ACTIVE AND PASSIVE IMMUNE PROPHYLAXIS (VACCINATION AND CALENDAR, SERA NONSPECIFIC AND SPECIFIC). DISINFECTION, DISINFESTATION. MICROORGANISMS, DEFINITION AND DESCRIPTION OF BACTERIA, VIRUSES, PROTOZOA AND FUNGI. POLIO, DIPHTHERIA, TETANUS, VIRAL HEPATITIS (A, B, C). FOOD HYGIENE, NUTRITION, DIETARY PRINCIPLES. FOOD PRESERVATION. MILK. WATER. THE CO-CREATION OF VALUE. THE ECONOMIC ACTIVITY AND THE COMPANY. MANAGEMENT OPERATIONS AND VALUES. THE DYNAMIC OF VALUES IN HEALTHCARE COMPANIES.

Contents

GENERAL CONCEPTS: DEFINITION OF HEALTH, THE DETERMINANTS OF HEALTH. THE EPIDEMIOLOGY OF INFECTIOUS DISEASES. THE ROUTES OF TRANSMISSION OF INFECTIOUS DISEASE. THE PREVENTION (I, II, III), PROPHYLAXIS OF INFECTIOUS DISEASES, THE ACTIVE AND PASSIVE IMMUNE PROPHYLAXIS (VACCINATION AND CALENDAR, SERA NONSPECIFIC AND SPECIFIC). DISINFECTION, DISINFESTATION. MICROORGANISMS, DEFINITION AND DESCRIPTION OF BACTERIA, VIRUSES, PROTOZOA AND FUNGI.
POLIO, DIPHTHERIA, TETANUS, VIRAL HEPATITIS (A, B, C). FOOD HYGIENE, NUTRITION, DIETARY PRINCIPLES. FOOD PRESERVATION. MILK. WATER. THE CO-CREATION OF VALUE.

THE ECONOMIC ACTIVITY AND THE COMPANY. MANAGEMENT OPERATIONS AND VALUES. THE DYNAMIC OF VALUES IN HEALTHCARE COMPANIES.

	Teaching Methods
	FRONTAL LESSONS, CLASS EXERCISES

	Verification of learning
	FINAL WRITTEN AND / OR ORAL EXAM WITH ATTRIBUTION OF THE MARK OUT OF THIRTY, WITH REFERENCE TO THE KNOWLEDGE ACQUIRED, THE ABILITY TO UNDERSTAND THE PROBLEMS FACED, THE AUTONOMY OF JUDGMENT, THE COMMUNICATIVE ABILITY AND THE NEW LEARNING ABILITY TO BE DERIVED.

	Texts
	BARBUTI, BELELLI, FARA. IGIENE. MONDUZZO EDITORE TOMMASETTI A., BISOGNO M., ECONOMIA AZIENDALE, FRANCO ANGELI, ULTIMA EDIZIONE CAPITOLI

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Giuseppe IULIANO | GENERAL AND APPLIED HYGIENE