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Hygiene, Prevention anc Pathology (C.I. - I ANNO)
PATRIZIA BAGNARELLI

Seat Medicina e Chirurgia
A.A. 2017-2018
Credits 10
Hours 120
Period 2^ semestre
Language ENG
U-gov code MT12-16-17 W000646

Prerequisites

Basic principles of Physics, Chemistry, Biochemistry, Biology, Histology, Anatomy and Physiology.

Development of the course

The course is organized in a number of lectures arranged into five didactic units.  Radioprotection (10 lectures, 20 ore, 2 CFU); Microbiology (10 lectures, 20 ore, 2 CFU); General Pathology (10 lectures, 20 ore, 2 CFU); Hygiene (10 lectures, 20 ore, 2 CFU); Clinical Pathology (10 lectures, 20 ore, 2 CFU).

Learning outcomes

Knowledge

Aims of the course is to provide students with:

• principles of radiobiology related to the interaction of ionizing radiation with living matter; factors affecting biological effects of ionising radiation, radiobiological risk management.
• basic causes and mechanisms (etiopathogenesis) of the main human diseases, such as those of the immune system and those chronic-degenerative, as well as the mechanisms implemented by the body in response to different etiologic agents (eg inflammatory processes).
• blood function indices and laboratory tests related to cell alterations, local and general manifestations of inflammation, haemorrhagic and thrombotic mechanisms.
• definition of health and its determinants, health promotion. primary, secondary and tertiary prevention. Food education. Epidemiology and Prophylaxis of the main Food Toxininfections. HACCP (Hazard Analysis and Critical Control Point)
• general aspects and pathogenic mechanisms of microorganisms (viruses, bacteria, fungi and protozoa); specific microbiological and physiological characteristics of microorganisms responsible for infections affecting the gastrointestinal tract; role of the intestinal microbiota in the maintenance of health.

Ability to apply the knowledge

At the end of the course the student will be able to

• take consistent and conscious attitudes regarding the application of the principles of radiation protection and knowledge of radiopathology.
• recognize the basic mechanisms of diseases with applicative possibilities in various fields, such as prevention, diagnosis and treatment of human diseases. access and critically evaluate the scientific information essential for professional updating.
• assess sensitivity to certain diseases; to determine the stage of a pathology; derive biological data characterizing a population or a subject.
• recognize the risk related to food consumption; be able to plan an adequate disease prevention in the social context
• recognize the main human pathogenic micro-organisms responsible for food infections and poisonings and their virulence mechanisms; understand the importance and role of the intestinal microbiota for human health. Recognize the main human pathogenic microorganisms, transmission pathways, virulence mechanisms

 

Soft skills

The acquired knowledge will allow the development of:

• critical skills regarding the conscious use of ionizing radiation;
• autonomy of judgment and ability to draw conclusions on the etiopathogenesis of infectious processes and on the complicated host-environment-parasite relationship

The student will be able to:

• relate in a professional and competent manner with all the health figures (doctors, nurses, technicians) and not (catering operators).
• transfer to patients the knowledge acquired in the areas of clinical biochemistry (or analytical chemistry), and general and clinical pathology, so that they are understandable even to people not competent in the specific subject.
• Critically interpret the scientific literature for the formulation of judgments in an autonomous manner.
• Analyze and synthesise information emerging from group discussions.

Program

DIDACTIC UNIT: Radioprotection

Dott. A. Agostini

The aim is to provide the preliminary information on atomic physics necessary for understanding the physical, chemical and biological phenomena underlying the interaction between radiation and the cell, its effects and the basic rules for the protection of workers and population.

 

DIDACTIC UNIT: Microbiology

Prof.ssa P. Bagnarelli

Introduction to Microbiology, general Bacteriology, Mycology and Virology; microorganism-host relationships; mechanisms of pathogenicity and virulence of bacteria and pathogenesis of viral infections.

Outlines of special microbiology with particular reference to bacteria responsible for food infections / intoxications, fungal agents associated with food poisoning, viruses transmitted via the faecal-oral route, gastroenteritis and hepatitis viruses, the main parasites causing foodborne diseases. The normal bacterial flora, intestinal microbiota, probiotics and prebiotics.

 

DIDACTIC UNIT: General Pathology

Prof.ssa F. Olivieri

Definition of general pathology, etiology and pathogenesis.

Hereditary diseases: transmission of hereditary diseases.

Environmental pathology: pathologies from mechanical, thermal, radiant, electrical currents, from incorrect feeding. Chemical agents as a cause of illness.

Immunology:

innate immunity, cells and tissues of innate immunity. Phagocytosis, antigen processing, antigen-presenting cells. Definition of antigen.

Acquired immunity. Maturation of lymphocytes, primary and secondary lymphoid organs. Humoral immunity: antibodies: structure and function, isotypes. B lymphocytes, function, activation, B lymphocyte receptor. The complement. Opsonization: opsonine and function.

Cell-mediated immunity: T lymphocytes, their activation, TCR. MHC and antigen presentation. The cytokines. Central and peripheral tolerance. Hypersensitivity.

Autoimmune diseases

Celiac disease

Hereditary and acquired immunodeficiencies.

Food intolerance and hypersensitivity

Acute inflammation: Stages of the inflammatory process, cells, chemical mediators. Systemic effects of inflammation. Chronic inflammation: phases, cells, mediators, granulomas.

Regeneration, repair, healing.

Overview of cellular pathology. Non-neoplastic cell growth, apoptosis and necrosis. Amyloidosis.

Tumors: etiopathology and pathogenesis of tumors. Classification of tumors, nomenclature, gradation and staging, TNM system. Oncogenes and oncosuppressors. Tumor angiogenesis, invasiveness and metastasis. Inheritance and tumors. Chemical, physical and viral carcinogenesis. Epidemiology of tumors.

Hemostasis and coagulation: Ischemia, hyperemia, shock, thrombosis, embolism, heart attack.

Hematopoietic growth factors and hematopoiesis.

Anemias.

Type 1, type 2 and gestational diabetes mellitus. Risk factors and diabetic complications.

Atherosclerosis: risk factors, thrombus formation, acute myocardial infarction.

 

DIDACTIC UNIT: Hygiene

Dott.ssa E. Ponzio

Definition of health and its determinants, health promotion. Primary, secondary and tertiary prevention. Food education. Basic concepts of epidemiology. The main types of studies in epidemiology. Frequency and association measures.

Epidemiology and prevention of non-communicable diseases.

Epidemiology and prophylaxis of communicable diseases. Principles of sanitation, disinfection and sterilization. Active and passive immunoprophylaxis

Epidemiology and Prophylaxis of the main Food toxin infections. HACCP (Hazard Analysis and Critical Control Point)

Mycotoxins

Water: sources of supply, potability criteria, potabilization systems, health effects of pollution.

Food: preservation, food additives, alterations; adulteration;counterfeiting.

Functional food.

 

DIDACTIC UNIT: Clinical Pathology

Prof.ssa A. Pugnaloni

Functional and injury indices, wound repair, inflammation indices, plasma proteins, blood count, hemostasis, acid-base balance disorders, cardio-renal and hepatic indices, stool analysis, genomics and pharmacogenomics, translational medicine,

Laboratory Medicine in Endocrinology and in the Metabolic area. Meaning of Screening and Tumor Markers

 

Development of the examination

Methods for assessing learning outcomes:

Final exam is a multiple choice test with 21 multiple choice questions for each unit. Each correct answer is assigned a score of 1.5, the wrong answers are evaluated 0. Final mark is given for each test by multiplying number of correct answers for 1.5. The exam is passed when the average of the five marks is 18 or greater and only two of the five tests gets a mark lower than 18. Honors are given when the final avereged mark is greater than 30. If the exam is not passed the five tests must be repeated.

Criteria for assessing learning outcomes: 

The student will be evaluated according to the knowledge of the topics in the program of the five units.

Criteria for measuring learning outcomes:

The final mark is awarded in thirtieths. The exam is passed when the rating is greater than or equal to 18. The highest marks with honors (30 cum laude) may be awarded.

Criteria for conferring final mark:

The Final mark is the average of five tests. Honors are given when the final avereged mark is greater than 30.

Recommended reading

Textbooks and/or study material will be recommended by teachers at the beginning of the lessons

PROFESSOR CONTACT:

The contact details of the teachers will be issued by the teachers themselves at the beginning of the lessons

OFFICE HOURS:

The office hours of the teachers will be issued by the teachers themselves at the beginning of the lessons

Courses

• Dietistica