Title: Hygiene and Environmental Health Part 1 - Ethiopia (Full)

HEH HEAT Module Part 1, full content, designed for use in Ethiopia

Section 1
  About/License
Section 2
  Introduction
  Learning Outcomes
  Historical perspectives on hygiene and environmental health
  Prehistoric and ancient civilisation
  Modern times
  Hygiene and environmental health development in Ethiopia
  Hygiene and sanitation
  Environmental health
  Components of environmental health
  Concepts and principles in hygiene and environmental health
  Environmental health and disease transmission
  The place of environmental health in your community
  Environmental intervention models
  Environmental risk factors
  Urbanisation and industrialisation
  Development as a means of interaction
  The role of environmental health in public health
  Environmental health planning
  Summary
  Quiz
Section 3
  Introduction
  Learning Outcomes
  What is an environmental health hazard?
  Categories of environmental health hazards
  Physical hazards
  Biological hazards
  Chemical hazards
  Cultural/practice-related hazards
  Social hazards
  Describing environmental exposure to hazards
  Principles of hazard management
  What is pollution?
  Pollution sources and categories
  Principles of pollution management
  Principles of pollution prevention
  Pollution control
  Summary
  Quiz
Section 4
  Introduction
  Learning Outcomes
  What is personal hygiene?
  Difference between cleanliness and hygiene
  Public health importance of personal hygiene
  Body hygiene (skin care)
  Oral hygiene (oral care)
  Handwashing (hand care)
  Face hygiene
  Fingernail and toenail hygiene (nail care)
  Ear hygiene
  Hair hygiene (hair care)
  Foot hygiene (foot care)
  Armpit and bottom hygiene
  Clothes hygiene
  Menstrual hygiene (Personal hygiene for women)
  Planning for the improvement of personal hygiene
  Preparing a plan of action for personal hygiene promotion
  Identifying the audience
  Sites for personal hygiene promotion
  How to promote personal hygiene
  Evaluating the status of personal hygiene
  Summary
  Quiz
Section 5
  Introduction
  Learning Outcomes
  What is healthful housing?
  Basic requirements of healthful housing
  Satisfaction of physiological needs
  Protection against infection
  Protection against accidents
  Protection against psychological and social stresses
  Protecting people at special risk
  Factors affecting healthful housing
  Guidelines for model housing
  Location of housing
  Size of housing
  Type and size of rooms
  Windows
  Structure of the walls
  Kitchen
  Latrines and handwashing facilities
  Cleanliness
  Indoor air pollution
  Planning for the improvement of healthful housing
  Defining problems associated with healthful housing
  Working with the local government
  Working with the community
  Strategies for housing improvements
  Summary
  Quiz
Section 6
  Introduction
  Learning Outcomes
  Scope of institutional hygiene
  Public health importance of institutional hygiene
  School hygiene and sanitation
  Public health importance of school hygiene and sanitation
  Components of school hygiene and sanitation
  Prison hygiene and sanitation
  Health facilities
  Public offices
  Religious institutions
  Mill house hygiene and sanitation
  Planning for the improvement of institutional hygiene and sanitation
  Knowing the scope of your activity
  Identifying the problems related to hygiene and sanitation
  Identifying partners that you can work with
  Strategies for assessing and improving institutional hygiene
  Summary
  Quiz
Section 7
  Introduction
  Learning Outcomes
  Definition of vector
  Public health importance of vectors
  Vector-borne disease transmission mechanisms
  Arthropods
  Common insect vectors
  Rodents
  Types of rodent
  Behaviour of rats
  Public health importance of rodents
  Vector management and control
  Basic sanitation
  Physical measures
  Use of chemicals
  Biological methods
  Integrated approach
  Planning for the improvement of vector control
  Knowing the scope of vectors
  Identifying the extent of the problem
  Identifying control methods
  Identifying partners in vector management
  Designing the plan of action
  Summary
  Quiz
Section 8
  Introduction
  Learning Outcomes
  Important principles in food hygiene and safety
  What is food?
  Food that is not safe to eat
  Principles of safe food preparation
  Food control
  Important principles in food control
  Components of a food control system
  Responsibility for food control
  Communication and education
  Summary
  Quiz
Section 9
  Introduction
  Learning Outcomes
  Infectious agents and foodborne diseases
  Bacteria
  Factors affecting the growth of microorganisms in foods
  Extrinsic factors
  Intrinsic factors
  Routes of microbial contamination of food
  Air and dust
  Soil, water and plants
  Gastrointestinal tract
  Animals
  Animal feeds
  Food handlers
  Food utensils
  Cross-contamination
  Unsafe temperature
  Poor personal hygiene
  Pests
  Avoiding food contamination
  Microbial food contamination
  Chemical contamination of food
  Physical contamination of food
  Food spoilage
  Microbial spoilage
  Physical spoilage
  Chemical spoilage
  Appearance of spoiled food
  Factors affecting food spoilage
  Water content
  Environmental conditions
  Packaging and storage
  Summary
  Quiz
Section 10
  Introduction
  Learning Outcomes
  Overview of foodborne diseases
  Transmission of foodborne diseases
  Classification of foodborne diseases
  Food poisoning
  Food infection
  A catalogue of foodborne diseases
  Selected examples of common foodborne diseases in Ethiopia
  Bacterial infections
  Viral infections
  Tapeworms
  Bacterial food poisoning
  Chemical food poisoning
  General management of foodborne diseases
  Investigation of foodborne disease outbreaks
  Summary
  Quiz
Section 11
  Introduction
  Learning Outcomes
  General principles of food protection
  Precautions for food storage
  Precautions for food preparation
  Food preservation
  Prevention of contamination (aseptic technique)
  Removal or reduction of microorganisms
  The use of high temperature
  The use of low temperature
  Drying
  Fermentation and pickling
  Chemical preservation
  Other methods of food preservation
  Summary
  Quiz
Section 12
  Introduction
  Learning Outcomes
  What is a food and drink establishment?
  Categories of food and drink establishments
  Hygienic requirements of food and drink establishments
  Licensing
  Location of the food establishments
  Condition of the building
  Sanitary facilities
  Access to water
  Waste management
  Kitchen and food preparation site
  Cleaning dishes, drinking utensils and cutlery
  Maintaining hygienic kitchen equipment
  Storing and serving foods
  Vector control
  Meat handling and butchery
  Food handlers’ health and hygiene
  Sanitary inspection in food and drink establishments
  What is the purpose of the inspection?
  When to inspect
  Informing the owners about the sanitary inspection
  How and what to inspect
  Concluding the sanitary inspection
  Summary
  Quiz
Section 13
  Introduction
  Learning Outcomes
  Meat and its dangers
  Beef tapeworm
  Anthrax
  Abattoirs and meat transportation
  Hygiene in the butcher’s shop
  Meat preservation methods
  Your role in controlling tapeworm infection
  Fish hygiene and its health impact
  Environmental conditions that can contaminate fish
  Diseases associated with poor fish hygiene
  Assessment of fish quality
  Preservation of fish
  Milk hygiene
  Sources of milkborne diseases
  Diseases that may be transmitted from milk cows
  Essentials of milk hygiene
  Methods of making milk safe
  Poultry and egg hygiene
  Poultry keeping and processing
  Handling eggs
  Storing eggs
  Summary
  Quiz