LF:BVEP0422c Epidemiology II -pr. - Course Information
BVEP0422c Epidemiology II - practice
Faculty of MedicineSpring 2018
- Extent and Intensity
- 0/1/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MUDr. Marie Kolářová, CSc. (lecturer)
MUDr. Bohdana Rezková, Ph.D. (lecturer)
MUDr. Miroslava Zavřelová (lecturer)
Marie Sekaninová (seminar tutor) - Guaranteed by
- MUDr. Marie Kolářová, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Timetable
- Thu 8:00–9:40 A21/112
- Prerequisites (in Czech)
- BVEP0321c EPI I -pr.
- Course Enrolment Limitations
- The course is only offered to the students of the study fields the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives (in Czech)
- Cílem výuky je seznámit studenty se základy obecné a speciální epidemiologie se zaměřením na rizika přenosu infekcí alimentární cestou. Pozornost je věnována zejména alimentárním intoxikacím, specifickým i nespecifickým alimentárním nákazám včetně nákaz s parazitární etiologií. Samostatnou část tvoří problematika hygieny nemocničního stravování, hygieny stravovacích provozů a související legislativa.
- Learning outcomes
- The students will be able at the end of the course of the epidemiology of infectious diseases to understand and explain the epidemic process and factors affecting the transmission of infections.
The students will be able to use the informations about the current events and epidemiological situation.
The absolvent will be able to given over ruling about repressive measures in case of the cumulative incidence known infectious diseases. - Syllabus
- Goals of the epidemiology.
- The basic knowlegde of epidemiology - understanding the epidemiological metodology (descriptive, analytic, experimental epidemiology).
- Epidemic process; etiology and risk factors of epidemic diseases.
- Form of sources of infection.
- Contagiosity in particular stage of the disease.
- Cariership of patogenic microorganisms. Animals as source of infection.
- Transmission of infectious diseases, phases of transmission.
- Susceptibility of the population to the infection.
- Active and passive vaccination.
- Natural, social-economic factors.
- Global epidemiology, epidemiologic surveillance.
- Programme of eradication and elimination of infectious diseases.
- Principles of control of infectious diseases – elimination of the source, interruption of transmission of infectious agents, measures in a focus of infection.
- Surveillance of nosocomial infections (NI), etiology NI, risk factors of aquiring NI, sources and localization NI, the principles of control NI.
- Decontamination, disinfection and sterilization.
- Special epidemiology
- Epidemiological characteristics of the intestinal infections and prevention of their spreading.
- Epidemiological characteristics of the airborne infections and prevention of their spreading.
- Epidemiological characteristics of blood infections and prevention of their spreading.
- Animals as sources of infection.
- Infections of the skin and superficial mucous membrane – epidemiological characteristics and preventing their transmission.
- Infections as occupational diseases and their prevention.
- Infections in travelling and their prevention.
- Epidemiological inspection in kitchen; the monitoring of the microbiological quality of the environment.
- The control of the disinfection. Interpretation of the results.
- Literature
- Teaching methods
- class exercises, laboratory course
- Assessment methods
- credit
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
- Teacher's information
- http://is.muni.cz/auth/student/studijní materiály (e-learning)
- Enrolment Statistics (Spring 2018, recent)
- Permalink: https://is.muni.cz/course/med/spring2018/BVEP0422c