Syllabus of hygiene and ecology 2017/2018

1. Subject, tasks and methods of modern science of Hygiene. Essence of prevention.

2. Interaction of Hygiene with other sciences. Basic hygiene disciplines.
3. Levels of prevention. Conception of health, disease, wellbeing.
4. Essence of ecology. Ecology and hygiene. Main modern hygienic ecological problems.
5. Air Hygiene. Structure, composition and importance of the atmospheric air. Chemical
composition of atmospheric air.
6. Atmospheric pollution – essence, health significance, prevention.
7. Physical factors of the atmosphere. Solar radiation. Heliogeomagnetic and meteorological
factors.
8. Climate and weather. Acclimatization. Climatic therapy and climatic prophilaxy.
9. Water - water Hygiene and water supply. Importance of water for spreading of infectious
diseases. Hygienic characteristics and selection of water sources and water supply systems.
10. Health requirements of drinking water. Assessment of the health risk associated with drinking
water quality.
11. Supply of drinking water. Systems of drinking water supply, purification and disinfection of
drinking water. Sources of pollution of the water receivers, self-purification, sanitary
protection of drinking water sources.
12. Hygiene of settlements. Urbanization, residential hygiene.
13. Hygiene of health care facilities. Health care facilities Hospital hygiene – planning and
construction.
14. Hygiene requirements of multi-profile hospitals – hospital buildings and premises. Hygiene
technical development of health care facilities
15. Medical safety regime in health care facilities
16. Prevention of nosocomial infections.
17. Hygienic requirements of specialized hospitals.
18. Occupational hygiene, occupational medicine, ergonomics at work. Occupational risk factors
– factors of the labor process. Regime of work and rest.
19. Ergonomic factors at the work place. Impact of the labor process on the functional state of the
body – physical labor, mental labor.
20. Work capacity, fatigue, over fatigue. Methods and tools to maintain work efficiency and
prevention of fatigue.
21. Professional stress. Methods for testing and evaluation of the factors causing stress and the
state of stress. Strategies for reducing the stress.
22. Factors of working environment - noise. Measures to optimize working conditions and health
protection.
23. Factors of working environment – vibrations. Measures of optimizing working conditions and
health protection.
24. Occupational microclimate.
25. High atmospheric pressure.
26. Dust aerosols.Classification of dust. Adverse effects and prevention of dust impacts.
27. Chemical factors in production. General toxicology. Prevention of poisoning.
28. Occupational medical problems in mechanical engineering.
29. Hygiene of the labor in the mining industry.
30. Occupational medical problems in the textile industry.
31. Occupational health problems in the chemical industry. Measures for optimizing working
conditions.
32. Occupational Hygiene when working with computer equipment. Prevention in working with
microcomputer – basic requirements.
33. Occupational health problems in agriculture. Prevention in working with pesticide.
34. Occupational problems in healthcare.
35. Nutrition as a biological and social process.
36. Nutrients - biological role and physiological significance.
37. Essential nutrients. Proteins - structure and functions. Amino acids. Requirements. Deficits
38. Fats – functions. Fatty acids. Lipoproteins, phospholipids and sterols. Fat needs.
39. Carbohydrates – classification, functions. Glycemic index of foods.
40. Micronutrients. Vitamins – water-soluble, fat-soluble – functions, deficits, physiological
requirements.
41. Minerals – classification. Biological functions, deficits, excessive intakes.
42. Trace elements – biological functions, deficits, risk of excessive intakes
43. Energy expenditure and energy value of food. Physiological energy requirements.
44. Food products – classification.
45. Food products of animal origin – milk and dairy products, meat and meat products, fish, eggs.
46. Food products of plant origin – cereals, bread and pasta, legumes and nuts.
47. Vegetables and fruits.
48. Sugar and sweets. Honey.
49. Dietary fat. Animal fats. Vegetable oils. Margarines.
50. Culinary processing and preserving of food – physical, chemical, physicochemical and
biological methods for canning.
51. Diseases from biologically contaminated foods. Toxic infections – Salmonellosis.
52. Food intoxications. Staphylococcus aureus, Clostridium botulinum. Other foodborne diseases
of bacterial origin – Escherichia Coli, Proteus, Clostridium. Perfringens, Bacillus Cereus
53. Foodborne diseases by microscopic fungi (mycotoxicosis)
54. Contaminants in food products – exogenous toxic agents – pesticides, heavy metals, polymers,
nitrates, nitrites.
55. Food hypersensitivity, food intolerance and food allergy.
56. Hygiene requirements to catering. HACCP
57. Nutrition in different population groups – the principles of healthy nutrition. Nutrition regime
– optimal distribution of food during the day.
58. Nutrition during life cycle – pregnancy, breastfeeding, children and adolescents
59. Nutrition requirements in mental work and stress;
60. Nutrition requirements during sport and exercise.
61. Nutrition of elderly people. Nutritional requirements.
62. Subject, tasks and problems of hygiene of children and adolescents.
63. Age periodization. Basic characteristics in growth and development.
64. Anatomical and physiological characteristics of infants and toddlers.
65. Anatomical and physiological characteristics of preschool and school age children.
66. Structure, dynamics and trends in child and adolescents morbidity. Factors for non-
communicable diseases.
67. Main chronic diseases in childhood and adolescence.
68. Hygiene of education. Basic hygiene and physiological requirements of educational work.
69. Hygiene requirements to the daily regime of children and adolescents.
 70. Medical control over physical training and quenching treatments. Prevention and control of
obesity in childhood.
71. Hygiene requirements of educational environment – kindergartens and schools
72. Sanitary technical requirements of kindergarten and schools – light, heating, ventilation, water
supply and sanitation. Hygiene requirements to furniture.
73. Child Protection. Prevention of violence against children.
74. Gerо-hygiene, gerо-prophylaxis. Healthy lifestyle.
75. Psycho-hygiene and psycho-prophylaxis. Mental health.

Bibliography

GENERAL:

• Gatzeva, P. ed. Hygiene and Ecology. Lecture Guide for Medical Students, MPH
“VAP”, Plovdiv, 2009

• Gatseva P. ed. Hygiene and Ecology. Handbook for practical exercises for medical
students. MPH “VAP”, Plovdiv, 2011

• Tsvetkov, D p / q Hygiene and ecology, third edition, Volume I and II, ed. "Cameo"
LTD 2014

• Popov B. p / p Food hygiene and occupational diseases. Sofia 2014.

• Ivanova, L, A Vatkova, R. Popova, P. Janeva. Hygiene and nutrition-practical guide

for students and graduate students. University publishing house Sv. Kliment Ohridski,
Sofia, 2015.
• Additional:

1. Balabanski, L, Nutrition and Dietetics, M. and Sports, Sofia, 1988.

2. Biygalhol, P et al. Fundamentals of epidemiology. WHO, Geneva, Konkvista, Varna, 2005.
3. Ivanova, L, K. Angelova, N. Vasilevski. Nutrition and chronic non-communicable diseases
NCPH, Sofia, 2004
4. Mahan, K. Krause's Food, Nutrition and Diet Therapy, 11th Edition, Elsevier (USA), 2004.