MICROBIOLOGY AND HEALTH EDUCATION

Integrated educational activity

Course Sheet

Course code:

DIE21B11

Academic Year of enrolment:

2019

Year of supply:

2020/2021

Degree:

Course of 1st Cycle Degree in DIETISTIC

Moduls:

MICROBIOLOGY AND CLINICAL MICROBIOLOGY - 2 credits
GENERAL AND APPLIED HEALTH EDUCATION - 2 credits

Location:

CHIETI

Credits:

Programme Year:

Cycle:

First semester

Obligatory attendance:

Yes

Hours of classroom activity:

Prerequisites:

Student must have basic knowledge of biology and statistics.

Objectives

MICROBIOLOGY AND CLINICAL MICROBIOLOGY At the end of this course students should:
- be able to describe the structure and function of microorganisms;
- be able to describe the mechanisms of infectious disease transmission and pathogenicity;
- be able to describe in detail those classes of microorganisms of specific relevance to the common diseases.

HYGIENE AND PUBLIC HEALTH
The teaching contributes to the realization of the educational objective of Dietistic Course of training professionals able to apply preventive medicine strategies to the main human pathologies. Expected learning outcomes
Knowledge and understanding
At the end of the teaching lessons the student will:
- know the basic concepts of epidemiology and prophylaxis of infectious diseaes
- know the methods of food preservation and the epidemiology and prophylaxis of the main food poisonings
Ability to apply knowledge and understanding
At the end of the teaching lessons the student will:
- Knowing how to plan and carry out nutritional surveillance activities with targeted collection of epidemiological data on food consumption, applying hygiene rules for the prevention of food poisoning; plan and participate in the implementation of food education programs.
Autonomy of judgment
At the end of the teaching lessons the student will:
- know how to evaluate and interpret experimental data.

Contents

MICROBIOLOGY AND CLINICAL MICROBIOLOGY The course provides learning in the basic principles of medical microbiology and infectious disease. It covers mechanisms of infectious disease transmission, principles of aseptic practice, and the role of the human body’s normal microbiota. The biology of bacterial, viral, and fungal pathogens and the diseases they cause are covered. The course provides the conceptual basis for understanding pathogenic microorganisms and the mechanisms by which they cause disease in the human body. Classes of microorganisms of specific relevance to the common diseases will be discussed in detail.

HYGIENE AND PUBLIC HEALTH
The course aims to provide non only the the basic knowledge of epidemiology and prevention but also to treat aspects of food hygiene more closely related to dietetics.

Extended Syllabus

MICROBIOLOGY AND CLINICAL MICROBIOLOGY Difference between Prokaryotic and Eukaryotic cells.
Naming and Classifying Microorganisms.
The bacterial cell: Size, shape and arrangements of bacteria.
Structures external to the cell wall: glycocalyx, flagella, pili and fimbriae.
The cell wall: composition and characteristics; cell wall and Gram stain; atypical cell walls. Structures internal to the cell wall: the plasma membrane; the cytoplasm; the nucleoid; plasmids and resistance factors; ribosomes.
Bacterial metabolism: aerobic respiration; anaerobic respiration and fermentation.
Bacterial division and generation time.
Bacterial spore: structure, types, sporulation and germination, and their protecting role in biocide resistance.
Mechanisms of Bacterial Pathogenesis: entry into the human body; adhesion, colonization and invasion; pathogenic actions of bacteria (tissue destruction, toxins); mechanisms for escaping host defenses. The main bacterial diseases. Antibacterials and their mechanisms of action. Mechanisms of drug resistance.
Biology of Fungi: general characteristics, structure and classification. Fungal pathogenesis. Characteristics and classification of viruses.
Virus structure: non-enveloped and enveloped viruses.
Viral replication: life cycle of viruses with animal and prokaryote hosts. The main viral diseases. Antiviral drugs.
Prions.
Hospital-acquired infection.
Disinfection, sterilization and asepsis.

HYGIENE AND PUBLIC HEALTH

Introduction to the study of Hygiene.
Hygiene objectives: scientific, educational and operational.
Concept of health, risk and illness
Outline of Epidemiology
Definition and purpose of epidemiology, frequency measurements of health events, association measures, epidemiological studies
Food hygiene
power
Food preservation: purpose; issues; main means
and technologies
Food deterioration: Alterations; adulteration; adulteration;
counterfeiting
Food contamination: biological contamination, chemical contamination, physical contamination.
Epidemiology and prophylaxis of the main food poisonings:
Cl. botulinum, Salmonella spp.
St. aureus poisoning, Cl. perfringens,
B. cereus infection, minor toxins, mycotoxins.

Recommended Bibliography

MICROBIOLOGY AND CLINICAL MICROBIOLOGY
Lanciotti: Microbiologia Clinica, CEA - Quarta Ed. 2017.
Murray PR, Rosenthal KS, Pfaller MA: Microbiologia Medica 8a Ed. Edra, 2017.

HYGIENE AND PUBLIC HEALTH
P. Marinelli, G. Liguori, A. Montemarano, M. D’Amora: Igiene Medicina Preventiva e Sanità Pubblica, Piccin
Roggi C., Turconi G. Igiene degli alimenti e nutrizione umana. Edizioni Mediche Scientifiche Internazionali (EMSI)
Teaching material presented in class.

Teaching Methods

Teaching method: frontal lectures and material provided by the teacher.

Evaluation methods

Verification of learning:

The exam method is an oral test designed to verify the results of the expected learning, in accordance with the educational and specific objectives of the course. The oral examination is placed at the end of the course, after having achieved the attendance to the same, according to a schedule established and published on the University web page at the beginning of the academic year. The outcome of the test is evaluated as the result of learning the specific and training objectives, such as knowledge and understanding, capacity for logical integration and application. At the end of the test each teacher will form an opinion expressed in terms of Italian grades and their correspondent European Credit Transfer System grade (In Italian Universities grades are given on the basis of 30 points).
1) Rating 30 - 30 cum laude (corresponding to ECTS grade A): Excellent knowledge and understanding of the subjects, ability to reason and logical integration of the acquired knowledge. If the student, who has achieved this evaluation, demonstrates autonomy of judgment, high communication skills and autonomous learning skills, a laude can be added by the commision.
2) Rating 27 - 29 (corresponding to ECTS grade B): Good knowledge and understanding of the topics with some non-serious inaccuracies and with a good capacity for logical integration and judgment.
3) Rating: 23 - 26 (corresponding to ECTS grade C): Discrete knowledge and understanding of the topics and, despite some gaps in the ability to integrate and apply knowledge.
4) Rating 20 - 22 (corresponding to ECTS grade D): Knowledge and understanding of the arguments fully sufficient, although there are clear gaps, which are reflected in a reduced capacity for integration, logic and application.
5) Rating 18 - 19 (corresponding to ECTS grade E): Knowledge and understanding of the topics with serious and evident gaps, with limited integrative and applicative skills, but which also allow the passing of the exam.

N.B. For Integrated Courses (exams covering more than one module or course unit) a single exam will be held and a final grade given.

Contacts/More Information

MICROBIOLOGY AND CLINICAL MICROBIOLOGY In-Person office hours: Monday – Friday from 10:00 to 13:00.
Or by appointment: Contact the professor by email: nerino.allocati@unich.it.

HYGIENE AND PUBLIC HEALTH
Student reception to be agreed by sending an email to tommaso.staniscia@unich.it

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree