URDANETA CITY

UNIVERSITY College of Health Sciences

College of Nursing
Owned and operated by the City Government of Urdaneta

Finals - Community Health Nursing 2

Learning Activities
Study Guide 7 Environmental Health

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Activity 1: Activating Prior Knowledge

1. How can you maintain environmental health and sanitation?

Use your electrical equipment less frequently. The best way to conserve energy is
through this. You may purchase appliances that are not only energy efficient but also
good to the environment.

Reduce the amount of time you spend using your wood stove. Wood stoves tend to
produce too much smoke, which is bad for the health of the entire family. Instead, you
can make food using energy-efficient equipment that claims to be inexpensive and
quick.

Ensure the health of the environment. A healthy environment is essential for an eco
system to have positive interactions with living things like plants, animals, and other
species. These three contribute to the long-term health and viability of the entire eco
system. Global warming and excessive air pollution are to blame for today's adverse
effects on the overall eco system. You may undoubtedly contribute to the healthier
preservation of the entire world and its ecology by making a few small changes to
your everyday routine.

Activity 2: Definition of Terms

Search for the meaning of the following terms.
1. Define environmental health.
is concerned with preventing illness through managing the environment and by
changing people’s behavior to reduce exposure to biological and non-biological
agents of disease and injury. It is primarily concerned with the effects of the
environment on the health of the people.

2. Health care waste

 contains potentially harmful microorganisms that can infect hospital patients,
health workers and the general public. Other potential hazards may include drug-
resistant microorganisms which spread from health facilities into the
environment.

3. Food handler
refer to person who handle, store, prepare, or serve any food item, drink, or ice or
who meet any eating or cooking utensil or food vending machine.

4. Health certificate
is an official document that describes the health status of an individual. These
documents must be signed by a health professional in order to be legitimate. In
the context of insurance, health certificates can be used in both life insurance and
health insurance.

5. Poisoning
an illness caused by eating, drinking, or breathing a dangerous substance:
alcohol/lead poisoning. Poisoning and allergy

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 URDANETA CITY
UNIVERSITY College of Health Sciences
College of Nursing
Owned and operated by the City Government of Urdaneta

6. Sanitation
the act or process of making sanitary. : the promotion of hygiene and prevention
of disease by maintenance of sanitary conditions (as by removal of sewage and
trash) often used attributively

7. Solid waste
Solid Solid waste is useless and sometimes hazardous material with low liquid
content. wastes include municipal garbage, industrial and commercial waste,
sewage sludge, wastes resulting from agricultural and animal husbandry
operations and other connected activities, demolition wastes and mining residues

8. Toxic waste
chemical waste material capable of causing death or injury to life.

9. Vermin
small common harmful or objectionable animals (such as lice or fleas) that are
difficult to control. : birds and mammals that prey on game. : animals that at a
particular time and place compete (as for food) with humans or domestic animals.

10. Vector
 vector is an object that has both a magnitude and a direction

Activity 3: Study Questions

1. Discuss the environmental health indicators maintained by the public health nurses in the Philippines.

Public health nurses in the Philippines maintain a record of indicators of environmental health
in the country, particularly that of sanitation, safe water access, solid waste management, and
food safety.

2. Discuss the legal mandates that provide the framework for the various environmental health and
sanitation programs in the Philippines.

3. Differentiate the three types of approved water supply facilities.

Level I (Point Source) – refers to protected well, improved dug well, developed spring, or
rainwater cistern with an outlet but without distribution system. Number of Households
Served: 15 to 25 households

Level II (Communal faucet system or standpost) – refers to a system composed of a source, a

reservoir, a piped distribution network and a communal faucet located not more than 25
meters from the farthest house. Number of Households Served: average of 100 households

Level III (waterworks system) – refers to a system with a source, transmission pipes, a
reservoir, and a piped distribution network for household taps. Number of Households
Served: more than 100 households

4. Differentiate the three types of approved toilet facilities.

Level 1 Non- water carriage toilet facility – water is not necessary to wash the waste into
receiving space,

Level 2 On site toilet facilities of the water carriage type with water sealed and flushed type
with septic vault/ tank disposal facilities.

(075) 600 - 1507

San Vicente West, Urdaneta City, Pangasinan
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 URDANETA CITY
UNIVERSITY College of Health Sciences
College of Nursing
Owned and operated by the City Government of Urdaneta

Level 3 Water carriage types of toilet facilities connected to septic tanks and/or sewerage
system to a treatment plant.

5. Discuss the policies of the food sanitation program.

1. Food establishments are subject to inspection
2. Comply with sanitary permit requirement for all food establishments
3. Comply with updated health certificates for food handlers, helpers, cooks

6. Enumerate and discuss the four rights on food safety.

1. Right source
a. Always buy fresh meat, poultry, fruits, and vegetables
b. Always look at the expiry date and don’t purchase expired goods/medicines
c. Do not purchase canned foods with dents, bulges, deformation broken seals and improper
seams.
d. Use water coming only from a clean and safe sources e. When in doubt of the water source,
boil water for at least 2 minutes (running boiling)

2. Right preparation
a. Avoid contact between raw foods and cooked foods
b. Always buy pasteurized milk and fruit juices
c. Wash vegetables very well especially if to be eaten raw like carrots, lettuce, cucumber,
tomatoes
d. Always wash hands and kitchen utensils before and after preparing the food. e. Sweep
kitchen floors to remove food droppings.

3. Right cooking
a. Cook food thoroughly and ensure that the temperature on all parts of the food should reach
70 degrees centigrade
b. Eat cooked food immediately
c. Wash hands thoroughly before and after eating

4. Right storage
a. All cooked foods should be left at room temperature for NOT MORE than two hours to
prevent multiplication of bacteria
b. Store cooked foods in highly sealed containers
c. Be sure to store foods under hot conditions (at least or above 60 degrees centigrade) or in
cold conditions (below or equal to 10 degrees centigrade) if you plan to store food for more
than 4-5 hours. Microbial organisms easily multiply within the 10-60 degrees centigrade
temperature.
d. Food for infants should always be freshly prepared and not to be stored at all. e. Reheat
stored food before eating to at least 70 degrees centigrade

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San Vicente West, Urdaneta City, Pangasinan
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