Environmental Health 3 Year Courses

Year 3 Courses: Basic Environmental Health Courses
Course Code Course Title Duration Credits
CNC301 Communicable & Non-Communicable 36 Weeks 4.8

Diseases
FSH301 Food Safety & Hygiene 36 Weeks 4.8
SWM301 Sanitation & Wastewater Management 36 Weeks 4.8
WSS301 Water Supply & Surveillance 36 Weeks 4.8
AAP301 Animal Anatomy, Physiology & 36 Weeks 4.8

Pathology
BST301 Building Science & Technology 36 Weeks 4.8
WAM301 Waste Management 36 Weeks 4.8
Totals 36 Weeks 33.6

Communicable & Non-communicable
Diseases
Course Code Communicable & Non-communicable Diseases
CNC301
Programme BSc. in Public Health

Title: Communicable & Non-communicable Diseases
Description: This course will help the student to acquire the basic knowledge and skills
to reduce morbidity and mortality attributable to communicable and non-
communicable diseases through prevention and control.
PMF Stage: Year 3: Basic Environmental health Courses

Reference: BSc.EH – Communicable & Non-Communicable Diseases
Pre-requisites Human Anatomy & Physiology
Teaching 4hrs/week x 36 weeks = 144 hours
Hours:
Course aims: To train competent public health practitioners with knowledge and skills
on how to prevent and control communicable and non-communicable
diseases.
Learning On successful completion of the course the student should be able to:
Outcomes: 1. Identify common signs and symptoms of communicable and non-
communicable diseases
2. Describe the etiology, epidemiology and clinical features of
communicable and non-communicable diseases
3. Describe and give examples of prevention and control measures
targeting the reservoir, mode of transmission and/or host for a
particular infection.
4. Formulate a plan for communicable disease prevention and control
5. Recognize an outbreak and describe the principles of outbreak
investigation
6. Describe the principles and practice of disinfection and sterilization,
including implications of disinfection and sterilization failure
7. Demonstrate ability to conduct port health procedures including
inspection of points of entry
8. Describe reporting requirements for diseases of public health
importance
9. Identify vectors of diseases of public health importance in Zambia
10. Demonstrate ability to apply some methods for the control pests,
rodents and vectors of common diseases
11. Describe and analyse the modifiable and non-modifiable risk
factors for non-communicable diseases
12. Demonstrate ability to plan, using a Public Health approach,
interventions for primary prevention and management of chronic
diseases
Teaching The LMMU applies an innovative curriculum model that aims to promote
Methods: student-centred, self-directed, continuous and clinically-relevant learning.
It also aims to promote use of ICT resources in all its teaching learning
approaches: Small group teaching, seminars, clerkships, lectures &
web/ICT learning.
Assessment The student on the LMMU programme is assessed in the light of three
Rationale: criteria: knowledge, skills, and attitudes. Reliable, valid and appropriate
assessment methods will be used and must reflect the learning
objectives/outcomes of the Course.
Assessment Continuous Assessment (of at least 3 in number) = 40%

Weighting: Final Examination (Written and/or Practical) = 60%
Content Unit 1: Communicable Diseases
Summary: 1. Definition of key concepts used in communicable diseases
2. Main ways of classifying communicable diseases
3. Epidemiologic Triad
4. Dynamics of disease transmission
5. International notifiable diseases as per International Health
Regulations;
6. Notifiable diseases in Zambia as per Public Health (Infectious
Diseases) Regulations made under the Public Health Act
7. Epidemiology, mode of transmission, signs & symptoms, and
prevention & control of common faecal oral related diseases in
Zambia: Diarrhoea disease, Cholera, Typhoid, Dysentery and
Cryptosporidium parvum.
prevention & control of common vaccine preventable diseases in
Zambia: Diphtheria, Pertussis, Tetanus, Hepatitis B, Hemophilis
influenza type b (HIB), Poliomyelitis, Measles & Tuberculosis
prevention & control of common vector-borne diseases in Zambia:
Malaria, Plague, & Schistosomiasis.
prevention & control of common zoonotic diseases in Zambia:
Anthrax, & Rabies
prevention & control of common sexually transmitted diseases in
Zambia: HIV/AIDS, Syphilis, and Gonorrhoea.
prevention & control of common neglected tropical diseases in
Zambia: Lymphatic filariasis, Schistosomiasis & Trachoma
Unit 2: Prevention and control strategies for Communicable Diseases

1. Investigation of communicable disease outbreaks
2. General approaches in the prevention and control of communicable
diseases
3. Developing a communicable disease prevention & control plan
4. Disinfection
 Definition of the terms; disinfection, antiseptic, sterilisation,
and germicide.
 Types of disinfection
 Types of disinfectants
 Methods used in disinfecting premises, different materials and
equipment
5. Port Health
1. Definitions of key concepts used in port health:
2. Purpose and scope of international health regulations
3. Public health measures at point of entry
4. Health documents required at designated airports, ports and
ground crossings
5. Port health procedures
6. Inspection of: airports, aircraft, dock premises and ships
7. Control of vermin and vectors in aircrafts, marine vessels and
vehicles
6. Medical Entomology & Vector Control
1. Definition of terms used in vector control
2. Classification of arthropods
3. Arthropods of Public Health importance - describe the life
cycle, public health importance and control measures of each of
the following arthropods of public health importance: mosquito,
house fly, cockroach, black fly, fleas, mites, ticks, lice, bed
bugs, tsetse fly and snails.
4. Pesticides used in Public Health
5. Control of vectors of Public Health importance
6. Integrated Vector Management (IVM)
7. Rodent and rodent control
Unit 3: Non-Communicable Diseases

1. Definition and characteristics of non-communicable diseases
(NCDs)
2. Global trends in NCDs
3. Importance of NCDs
4. Definition of risk factors for NCDs
5. Common risk factors for NCDs
6. Common Non-communicable diseases
7. Epidemiology, cause, general symptoms, management, prevention
and control of cardiovascular diseases: coronary & heart disease
8. Epidemiology, general symptoms, predisposing factors,
management, prevention and control of hypertension:
9. Epidemiology, cause, general symptoms, management, prevention
and control of diabetes
10. Epidemiology, health implications, prevention & control of obesity
11. Epidemiology, prevention and control of Cancer
12. Tobacco control: tobacco use epidemic, tobacco and diseases;
economic burden of smoking; second hand smoke; management,
prevention & control.
13. Alcohol & Drugs abuse
14. Mental Health
Indicative LEARNING SUPPORT MATERIALS
Resources: 1. Hawker, J., Begg, N., Blair, I., Reintjes, R., and Weinberg, J.
(2008). Communicable Disease Control Handbook. Wiley-
Blackwell
2. Park, K. (2017). Park’s Textbook of Preventive and Social
Medicine (24th Ed). Banarsidan Bhanot. ISBN-13: 978-
9382219125, ISBN-10: 9789382219125.
3. Webber, R. (2012) Communicable Diseases: A Global Perspective.
4th Edition. London: Cabi.
4. World Health Organization (2005). Communicable disease control
in emergencies: A field manual. Geneva: WHO Press
Food Safety & Hygiene
Course Code Food Safety & Hygiene
FSH301
Programme Bachelor of Science in Environmental Health
Title: Food Safety & Hygiene
Description: In this course, students will acquire the knowledge necessary for the
assurance of food quality and safety. After passing through this course,
they will be able to orient themselves in legislation relevant for the
performance of official food safety controls.
Stage: Year 3: Basic Environmental health Courses
Reference: BSc.EH – Food Safety & Hygiene
Pre-requisites Introductory Public Health
Hours:
Course aims: To equip students with knowledge, skills and attitudes in compliance
monitoring and enforcement of food safety legislation.
Outcomes: 1. Develop and apply the effective auditing and inspection plans for
food safety and hygiene
2. Apply the principles of HACCP and other risk assessment methods
in practice.
3. Develop and plan for food poisoning investigation activities.
4. Develop and plan for appropriate disposal methods of condemned
food products
Teaching The LMMU applies an innovative curriculum model that aims to promote
Methods: student-centred, self-directed, continuous and clinically-relevant learning.
It also aims to promote use of ICT resources in all its teaching learning
approaches: Small group teaching, seminars, clerkships, lectures &
web/ICT learning.
Assessment The student on the LMMU programme is assessed in the light of three
Rationale: criteria: knowledge, skills, and attitudes. Reliable, valid and appropriate
assessment methods will be used and must reflect the learning
objectives/outcomes of the Course.

Weighting: Final Examination (Written and/or Practical) = 60%
Content Unit 1: Food Hygiene
Summary:  Historical background of Food Safety in Zambia (Public health
inspectorate, Legislation, and Public analyst).
 Definition of terms commonly used in food hygiene (Food,
hygiene, food handler, contamination, spoilage, food safety, food
suitability, wholesomeness, high risk foods,)
 Hygiene of food handlers: personal hygiene; medical examinations;
personal protective clothing and training of food handlers
 Hygiene of food premises: sitting, layout, design and construction
of premises; maintenance of hygiene in food establishment in
relation to structure.
 Cleaning and disinfection of food premises
 Pest control in food premises
 Design and construction of equipment for use in food premises
 Temperature control
 Transportation of food products
 Staff facilities in food premises: water supply; toilets; hand
washing facilities and change rooms
Unit 2: Food inspection

 Concepts and approaches of modern food inspection
 Role and responsibilities of stakeholders in the food chain:
government; consumers; and the food industry
 Food inspection procedure as per Food and Drugs Act & its
Regulations
 Inspection of milk and milk products
 Inspection of cereals grains, pulses and legumes
 Inspection of fruits and vegetables
 Inspection of alcoholic and non-alcoholic beverages
 Inspection of spices, herbs and condiments
 Inspection of food additives
 Inspection of sauces and pickles
 Inspection of dried fruits and nuts
 Inspection of bread and other bakery products
 Inspection of eggs and egg products
 Inspection of meat and meat products
 Inspection of canned and other packaged foods
Unit 3: Food Safety Management Systems & Food Safety Law

 Introduction to food safety management systems
 Good Agricultural Practices(GAP)
 Standard Operating Procedures (SOP)
 Standard Sanitation Operating Procedures (SSOPs)
 Good Hygiene Practices (GHP)
 Good Manufacturing Practices (GMP);
 Hazard Analysis Critical Control Point (HACCP) concept
 Food adulteration: Brief history of common adulteration and
Common adulterants.
 Food labelling: Labelling and interpretation; and Mandatory
labelling
 Food sampling
 Sampling form
 Food complaints: Foods not of nature, substance or quality
demanded and Extraneous matter in food
 Food legislation: Public Health Act Cap 295; Food and Drugs Act
303; and Food and Drug Regulations
 International agreements on import and export of food:

Resources: 1. FAO & WHO (2006). Food safety risk analysis, FAO
Publications, Rome.
2. Food and Agriculture Organization of the United Nations (2008).
Risk-based food inspection manual, FAO Publications, Rome.
3. Ministry of Health (2009). Food and Drugs Inspection Manual.
Lusaka: Ministry of Health.
4. World Health Organization (2006) FAO/WHO guidance to
governments on the application of HACCP in small and/or less-
developed food businesses. WHO Press, Geneva:
Journals & Websites (To be advised by course coordinators)

Sanitation and Wastewater Management
Course Code Sanitation & Wastewater Management
SWM 303

Title: Sanitation and Wastewater Management
Description: This course is designed to prepare students to acquire skills in the sanitation and
wastewater management.
Reference: BSc.EH - Sanitation and Wastewater Management
Pre-requisites Introduction to Public Health
Hours:
Course aims: To equip students with knowledge and skills in sanitation and wastewater
management with a view of preventing water borne diseases in communities and
households.
Outcomes: 1. Recommend appropriate sanitation technologies at household, community and
institutional levels
2. Recommend appropriate wastewater management options at household,
community and institutional levels.
Teaching The LMMU applies an innovative curriculum model that aims to promote student-
Methods: centred, self-directed, continuous and clinically-relevant learning. It also aims to
promote use of ICT resources in all its teaching learning approaches: Small group
teaching, seminars, clerkships, lectures & web/ICT learning.
Assessment The student on the LMMU programme is assessed in the light of three criteria:
Rationale: knowledge, skills, and attitudes. Reliable, valid and appropriate assessment
methods will be used and must reflect the learning objectives/outcomes of the
Course.
Assessment Continuous Assessment (of at least 3 in number) = 40% Final

Weighting: Examination (Written and/or Practical) = 60%
Content Unit 1: Introduction to sanitation
Summary:  Definition of key concepts in sanitation: sanitation, excreta, blackwater,
greywater and brown water.
 Reasons why human excreta should be properly managed.
 Transmission of faecal-oral diseases (F-diagram)
 Preventive measures against faecal-oral diseases
 Legal and institutional framework for sanitation in Zambia.
Unit 2: Siting and construction of improved sanitation facilities

 Definition of “improved” sanitation facilities
 Flush toilet
 Pour-flush toilet
 Siting and construction of ventilated improved pit (VIP) latrine
 Siting and construction of pit latrine with slab
 Siting and construction of composting toilet
 Design, siting and construction of a septic tank and soak-away
Unit 3: Faecal sludge management (FSM)

 Define faecal sludge management
 Problems and challenges in faecal sludge management
 Faecal sludge management chain: interface, containment, emptying,
transportation, treatment, disposal and re-use
 Main options for pit emptying and faecal sludge transport: manual
emptying; and mechanical emptying
 Options for faecal sludge management: sludge drying beds; composting
with organic solid waste; and anaerobic digestion with biogas use
 FSM inspection and enforcement
Unit 4: Introduction to Wastewater Management

 Definition of key concepts: wastewater, sewage, storm water and municipal
wastewater.
 Impacts of improperly disposed-off wastewater on human health and the
environment
 Legal and institutional framework for wastewater management in Zambia
 Sanitary fitments
 Defining a sanitary fitment as per Public Health (Drainage and Latrine)
Regulations
 Soil water fitments; water closets, slop-hoppers, urinals, and urinettes.
 Waste water fitments; baths, lavatory basins, sinks and housemaids' sink
 Design and construction of sanitary fitments
Unit 5: Wastewater drainage construction
 Defining a drainage system as per Public Health (Drainage and Latrine)
Regulations
 Types of drainage systems: combined drainage system; and separate
drainage system
 Principles of sound drainage construction
 Access to drainage system; man-holes and inspection chambers
 Traps: waste water trap; soil water trap; gully trap; and intercepting trap.
 Inspection and testing of drainage systems: water test; coloured water test;
air pressure test, smoke test; and ball test
 Regulations on drainages in Zambia - Public Health (Drainage and Latrine)
Regulations
Unit 6: Wastewater quality parameters

 Define wastewater quality parameter
 Chemicals parameters (BOD, COD, DO, nitrogen, phosphorus, pH)
 Physical parameters (turbidity, colour, total dissolved solids, total
suspended solids settleable matter).
 Microbiological parameters (E-coli, thermotolerant coliforms and total
coliforms)
Unit 7: Waste stabilization ponds

 Siting of waste stabilization ponds
 Design of waste stabilization ponds
 Construction and operation of waste stabilization ponds: anaerobic ponds;
facultative ponds; and maturation ponds.
Unit 8: Conventional wastewater treatment

 Siting of conventional treatment plant
 Stages in conventional wastewater treatment: preliminary treatment,
primary sedimentation, biological treatment, secondary sedimentation,
tertiary treatment,
 sludge treatment and disposal
Unit 9: Wastewater/effluent quality monitoring

 Develop a wastewater/effluent quality monitoring plan
 Prepare for sampling
 Collect samples for laboratory analysis
 Label and transport samples
 Laboratory analysis
 Review results and report
Unit 10: Wastewater use in agriculture

 Driving forces to increased use of wastewater in agriculture
 Public health risks associated with the use of wastewater in agriculture
 Cost-effective strategies for controlling negative public health impacts of
wastewater use in agriculture
 Wastewater quality monitoring for wastewater meant for use in agriculture:
 World Health Organisation (WHO) guidelines for quality of wastewater
meant for use in agriculture
 Policy, legal and institutional framework for sanitation and wastewater
management in Zambia
Unit 11: Hygiene Education

 Defining hygiene education
 The role of hygiene education
 Focusing on key behaviours
 Collecting information about current hygiene practices
 Planning and organization of an education programme
 Selecting target groups for hygiene education
 Setting objectives for hygiene education
 Developing hygiene education messages
 Appropriate communication methods for hygiene education
 Teaching and learning methods for hygiene education
 Using the mass media for hygiene education
 Using popular or people's media for hygiene education
 Hygiene education for young people
 Evaluation of a hygiene education programme
 Participatory Hygiene and Sanitation Transformation (PHAST)
methodology
 Community Led Total Sanitation (CLTS) methodology
Resources: 1. Swiss Federal Institute of Aquatic Science and Technology (2014).
Compendium of sanitation systems and technologies. 2nd edition. Geneva:
Eawag (Sandec).
2. Tchobanoglous, G., and Kreith, F. (2002). Handbook of Solid Waste
Management. New York: McGraw-Hill Companies.
3. World Health Organization (2011). Guidelines for drinking-water
quality. 4th Edition. Geneva: World Health Organization.
Water Supply and Surveillance
Course Code Water Supply and Surveillance
WSS 301

Title: Water Supply Surveillance
Description: This course is designed to prepare students to acquire skills in water supply and
water quality surveillance
Reference: BSc.EH - Water Supply and Surveillance
Pre-requisites Introduction to Public Health
Hours:
Course aims: To equip students with knowledge and skills in water supply and water quality
surveillance, with a view of preventing associated diseases in communities and
households.
Outcomes: 1. Characterise water quality parameters with public health significance
2. Recommend strategies for protection of drinking water sources
3. Apply appropriate techniques in collecting water samples and deliver to the
laboratory
4. Carry out sanitary inspection of all water points effectively
5. Carry out onsite water quality testing
6. Interpret drinking water quality results
7. Write a report on drinking-water quality surveillance
Course.

Weighting: Final Examination = 60%
 Written = 40%
 Practical = 20%
Content Unit 1: Introduction to water supply
Summary:  Definition of concepts used in water supply: water, supply, and water
supply.
 Qualitative service level indicators: quality; quantity; continuity;
accessibility; acceptability; and affordability.
 Classification of diseases association with water: water-borne diseases;
water based diseases; water related diseases; and water washed diseases.
 Legal and institutional framework for water supply in Zambia
Unit 2: Sources of water

 Hydrological cycle
 Sources of water: groundwater; surface water; atmospheric water, and
precipitation (rainfall).
 Categories of water technologies.
 Unimproved water sources
 Improved water sources
Unit 3: Protection of rural water supply sources

 Hand dug wells with windlass
 Boreholes with a hand pump
 Springs
 Rain water harvesting
Unit 4: Drinking-water quality parameters

 Drinking-water quality guidelines and standards
 Surveillance of drinking-water quality: selection of parameters
 Water quality parameter: Physical; Chemical; & Biological
Unit 5: Conventional water treatment and distribution

 Water treatment units and processing: Water intake structures, Preliminary
treatment, Coagulation and flocculation, Sedimentation, Filtration,
Disinfection and Clear water well
 Types of water distribution systems: gravity system, pumping system and
mixed gravity and pumping system
 Systems of supplying water: Constant supply and Intermittent supply
 Prevention of contamination in the water distribution systems
Unit 6: Household water treatment and safe storage methods

 Household water treatment methods: boiling; point of use chlorination;
biosand filtration; solar disinfection; three pot system; cloth filtration; and
ceramic filtration
 Safe storage
Unit 7: Advanced water treatment methods
 Activated carbon
 Reverse osmosis
 Ion exchange
Unit 8: Sanitary inspections

 Definition of sanitary inspection
 Health risks associated with water points
 Sanitary inspections
o Frequency of sanitary inspections
o Sanitary inspection forms
o Interpretation of sanitary inspection data
Unit 9: Drinking - water quality surveillance

 Definitions: drinking- water quality monitoring and surveillance
 Objectives of drinking-water quality surveillance
 Approaches to drinking-water quality surveillance
 Legal and institutional framework for drinking-water quality
surveillance in Zambia
Unit 10: Drinking-water sampling

 Plan for sampling
 Sampling frequency criteria
 Sampling procedures for drinking water sources
 Quality assurance and quality control in drinking-water sampling
 Methods of drinking-water sampling
Unit 11: Drinking-water testing methods

 Types of water testing methods: onsite, laboratory and mobile lab
 Onsite water quality testing: Observation and use of portable labs
 Offsite / centralised laboratory
 Microbiological testing methods
 Chemical testing
 Types of analytical methods: Volumetric, Colorimetric, Gravimetric analysis
Unit 12: Analysis and interpretation of drinking-water surveillance data

 Methods of interpreting and analysing water quality surveillance data
 Report writing for drinking-water quality surveillance
Resources: 1. E. Tembo. (2018). Understanding Potable Water Treatment for
Water, Environmental and Public Health Personnel. 1st Edition.
Lusaka: ENVAROS
2. Swiss Federal Institute of Aquatic Science and Technology (2014).
Compendium of sanitation systems and technologies. 2nd edition.
Geneva: Eawag (Sandec).
Animal Anatomy, Physiology & Pathology
Course Code Animal Anatomy, Physiology & Pathology
AAP 303

Title: Animal Anatomy, Physiology & Pathology
Description: The course provides a background in fundamentals of structure of food animals and
an understanding of the fundamentals of cellular and tissue functions of food
animals.
PMF Stage: Basic Environmental health Courses

Reference: BSc.EH - Animal Anatomy, Physiology & Pathology
Pre-requisites A’ Level Biology
Hours:
Course aims: To equip students with the basic knowledge of the Anatomy and Physiology of Food
Animals
Outcomes: 1. Illustrate anatomical nomenclature in food animals
2. Apply correctly, the directional terms used in food animal anatomy and
physiology.
3. Name eleven body systems and state their general function.
4. Illustrate the outline of an animal cell.
5. Name four basic tissues in animals and state their functions.
6. Identify the location of each system on an animal model.
7. Identify the major organs and state their functions.
8. Differentiate between the various tissues and organs of domestic and food
animals.
Rationale: knowledge, skills, and attitudes. Reliable, valid and appropriate assessment methods
will be used and must reflect the learning objectives/outcomes of the Course.

Content Unit 1: Anatomy and Physiology of Food Animals
Summary:  Definitions of anatomy and physiology
 Scope and branches of animal anatomy and physiology
 Anatomical nomenclature in food animals (planes, directional terms &
relationships)
 Body systems (identify each body system and its composition; mention
the general function(s) of each body system.
 Overview of cytology and histology
 Integumentary system
 The skeletal system
 The muscular system
 The cardiovascular system
 The respiratory system:
 The digestive system:
 The urinary system
 The nervous system
 The endocrine system
 The reproductive system
 Lymphatic system
 Gross comparative anatomy
Unit 2: Veterinary Pathology

 Physiological conditions: abnormal odours, abnormal colour,
oversticking, suffocation, dry firm and dark cutting meat/pale soft
exudate, insufficient bleeding, hypostasis and congestion, immaturity,
poorness and leanness; fatty infiltration; foetal flesh; setting of carcasses
and its significance; and cadavers.
 General Pathological conditions
 Cell adaptation and response
 Pigmentations
 Circulatory disturbances and their effects on tissues and organs
 Circulatory conditions:
 Respiratory disturbances
 Hepatobiliary conditions
 Muscular skeletal conditions
 Systemic conditions
 Renal conditions
 Inflammation and inflammatory conditions
 Traumatic conditions
 Malformations
 Neoplasia
Resources: 1. Collins D. S. (2013). Meat hygiene. 10th Edition. WS Saunders.
2. Herenda. D. (2011). Manual on meat inspection for developing countries.
Rome: FAO.
3. Wilson, W.G. (2005). Wilson’s practical meat inspection. Oxford: Blackwell
publishing.

Building Science & Technology
Course Code Building Science & Technology
BST 301

Title: Building Science & Technology
Description: The course will focus on the materials, methods and techniques used in building
construction. The course will cover the construction process from idea conception
to project closeout, including building and material codes, materials and methods,
material quantity surveys, and construction procedures.
PMF Stage: Year 3: Basic Environmental Health Courses
Reference: BSc.EH – Building Science
Pre-requisites A’ Level Mathematics
Hours:
Course aims: To equip students with scientific knowledge, skills and attitudes in building designs
and construction. The course also equips students on how to inspect buildings to
assess their compliance with public health (building) regulations.
Outcomes: 1. Describe the suitability of a site on which to construct a standard building.
2. Develop a plan to scrutinize and evaluate plans for domestic and
commercial premises.
3. Apply and critically evaluate the key principles of building construction.
4. Evaluate building projects in line with the principles of sustainable
development.
5. Identify different faults and defects of building structures in accordance
with the Public Health Act CAP 295 (Building Regulations) and make
appropriate actions
6. Apply prevailing legislation/ regulations to effectively deal with illegal
and informal settlements
Course.
Content Unit 1: Introduction to Building Science
Summary:  Definitions of key concepts used in building science
 Effects of poor housing/buildings on human health
Unit 2: Town Planning:
 Definition of town planning
 Origin of towns and cities
 Objectives and principles of town planning
 Consequences of unplanned development
 Urban sprawl
 Urban and Regional Planning Law
 Development control
 Principles of city planning & zoning
 Siting and planning of urban housing
 Planning permission procedure
 Change of land use procedure
Unit 3: Building Mathematics

 Standard International Units of measurements, mensuration - areas and
volumes of various shapes, trigonometry - properties and solutions of
triangle-sine, cosine and tangents,
 Measurement
 Standard method of measurement of building works
 Taking off building quantities
 Bills of quantities and materials schedules
Unit 4: Building Geometry and Draughts manship

 Basic draughtsmanship
 Correct use of drawing instruments and equipment
 Lettering and conventional symbols
 Construction and use of scale rules,
 Plan and solid geometry
 Projections - isometric, perspective, parabolas, hyperbolas, and arches
 Building drawings
Unit 4: Theory of Structures

 Equilibrium, stress and strain, shear force and bending moments,
 Principles of design for structural elements (beams, slabs, pillars and
buttresses)
 Principles of design of buildings/structures
Unit 5: Building Construction
 Building materials: bricks, blocks, aggregates & concrete
 Project Administration
 Tendering and tender documents
 Contracts
 Site investigations
 Site clearance
 Setting out
 Trench excavation
 Foundations
 Types of bonding
 Doors
 Windows
 Bridging of windows and door openings
 Plastering and rendering
 Roofs and ceilings
 Floors and floor finishes
 Paints and painting
 Occupation certificate
Unit 7: Urban redevelopment:

 Environmental health problems associated with unplanned (slums) areas
 Slum upgrading concept
 Urban renewal concept
Unit 8: Building control

 Public Health (Building) Regulations
 Building permit applications
 Scrutiny of building plans
 Approval of building plans
 Issuance of occupation certificates
 Inspection of houses and public buildings
 Role of Environmental Health Officers and Local Authorities in town
planning, housing and building science.
Resources: 1. Chudley, R., and Greeno, R. (2008) Building construction handbook,
ButterworthHeinemann, Oxford.
2. Edward, A., Iano, J. (2008) Fundamentals of Building Construction
Materials and Methods. Oxford: Butterworth-Heinemann
3. Frederick, S.M., and Ricketts, J.T. (2010) Building Design and
Construction Handbook, McGraw-Hill Professional.
Waste Management
Course Code Waste Management
WAM 303

Title: Waste Management
Description: The course forms the basis for helping the students understand solid waste
management theories, concepts and practices. It also equips the students with
knowledge, skills and attitudes to enable them to conduct the hazardous, electronic
waste and healthcare waste management
PMF Stage: Year 3: Basic Environmental Health Courses
Reference: BSc.EH - Waste Management
Pre-requisites Introduction to Environmental Health
Hours:
Course aims: To equip students with knowledge and skills in waste management with a view of
preventing water borne diseases in communities and households.
Outcomes: 1. Describe key concepts in solid waste management
2. Explain sources, types and composition of solid wastes
3. Describe various methods used in the collection of waste from domestic
houses
4. Elucidate the principles of solid waste management
5. Describe methods of transportation and disposal of solid waste
6. Describe the storage and disposal of hazardous waste
7. Describe the electronic waste
8. Describe health-care waste management procedures
Course.

Content Unit 1: Solid waste management
Summary:  Introduction to solid waste management
 Definition of key concepts in solid waste management; solid waste and
solid waste management.
 Effects of improperly disposed of solid wastes on human health and the
environment
 Solid waste management guiding principles:
 Integrated solid waste management: source reduction; recycling; waste
transformation; and landfilling
 Sources, types and composition of solid wastes
 Introduction
 Sources and types of solid waste
 Composition of solid wastes
 Solid waste management system
 Functional elements of a solid waste management system: solid waste
generation;
 Solid waste generation: Solid waste quantities, solid waste generation and
collection rates, factors affecting solid waste generation rates and solid
waste characterization/analysis
 Solid waste handling and separation, storage and processing at the source:
 Solid waste collection methods: Curb-side, house-to-house, Hauled
container system and stationary container system
 Factors affecting collection schedule (season of the year, geographical
position, type of waste, culture of the people, use of grinders
 Solid waste segregation, processing, transformation and recovery:
 Solid waste transfer and types of transfer stations
 Solid waste transport:
 Solid waste transport: Mechanical transport (side loaders, dual tippers,
hook lifters, compactors, moving vehicles, and barriers loaders);
 Solid waste transport: Non-mechanized transport (wheel barrows, ox-
driven wagons, and push carts).
 Final disposal of solid wastes: Refuse pits, Open dumping, compositing,
incineration and waste to energy
 The landfill method of solid waste disposal;
 Hazardous wastes
▪ Classification of hazardous wastes
▪ Effects of hazardous wastes on human health and the environment
▪ Management of hazardous wastes
 Management of electronic waste
▪ Effects of electronic waste on human health and the environment
▪ Management of electronic waste
▪ International Conventions and treaties on solid waste management:
Basel Convention; Bamako Convention; Stockholm Convention; and
Agenda 21.
 Policy, legal & institutional framework for solid waste management in
Zambia.
Unit 2: Health-care waste management

 Introduction to health care waste management
 Definition and characterization of health-care waste:
 General definition of healthcare waste
 Categories of healthcare waste
 Hazardous health-care waste:
 Non-hazardous health-care waste
 Sources of health-care waste
 Risks associated with health-care waste
 Health-care waste-management planning for a health-care facility
 Generation of health-care waste
 Health-care waste management hierarchy (minimization, reuse and
recycling)
 Segregation, storage and transport of health-care waste
 Treatment and disposal options for health-care waste
 Non incineration treatment options: steam treatment technologies e.g.
autoclaves; microwave treatment technologies; dry-heat treatment
technologies; chemical treatment technologies; encapsulation and
inertization; and land disposal
 Incineration treatment options:
 Collection and disposal of health-care wastewater
 Health and safety practices for health-care waste workers
 Hospital infection prevention and control
 Legal and institutional framework for health-care waste management
 Guiding principles of solid waste and healthcare management
 International agreements and conventions on health-care waste
management;
 Legal framework for health-care waste management in Zambia
 Institutional framework for health-care waste management in Zambia
Unit 3: Human remains management

 Introduction to human remains management
 Objectives of human remains management
Preservation of human remains: refrigeration; and embalming.
Mortuary and funeral parlour siting, layout, design and construction
requirements
 Transportation of human remains (within a town; between two towns; and
from one country to another country.
 Methods of disposal of human remains: burial in the earth; and cremation;
 Disposal of unclaimed bodies
 Disposal of human remains of persons who died from an infectious
disease e.g. Ebola.
 Exhuming of human remains
 Legal and institutional framework for human remains management in
Zambia
Resources: 4. Swiss Federal Institute of Aquatic Science and Technology (2014).
Compendium of sanitation systems and technologies. 2nd edition. Geneva:
Eawag (Sandec).

Environmental Health 3 Year Courses

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Environmental Health 3 Year Courses

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Year 3 Courses: Basic Environmental Health Courses

Course Code Course Title Duration Credits

CNC301 Communicable & Non-Communicable 36 Weeks 4.8

SWM301 Sanitation & Wastewater Management 36 Weeks 4.8

WSS301 Water Supply & Surveillance 36 Weeks 4.8

AAP301 Animal Anatomy, Physiology & 36 Weeks 4.8

WAM301 Waste Management 36 Weeks 4.8

Totals 36 Weeks 33.6

Programme BSc. in Public Health

PMF Stage: Year 3: Basic Environmental health Courses

Assessment Continuous Assessment (of at least 3 in number) = 40%

Unit 2: Prevention and control strategies for Communicable Diseases

Unit 3: Non-Communicable Diseases

Assessment Continuous Assessment (of at least 3 in number) = 40%

Unit 2: Food inspection

Unit 3: Food Safety Management Systems & Food Safety Law

Indicative LEARNING SUPPORT MATERIALS

Journals & Websites (To be advised by course coordinators)

Programme Bachelor of Science in Environmental Health

Assessment Continuous Assessment (of at least 3 in number) = 40% Final

Unit 2: Siting and construction of improved sanitation facilities

Unit 3: Faecal sludge management (FSM)

Unit 4: Introduction to Wastewater Management

Unit 6: Wastewater quality parameters

Unit 7: Waste stabilization ponds

Unit 8: Conventional wastewater treatment

Unit 9: Wastewater/effluent quality monitoring

Unit 10: Wastewater use in agriculture

Unit 11: Hygiene Education

Programme Bachelor of Science in Environmental Health

Assessment Continuous Assessment (of at least 3 in number) = 40%

Unit 2: Sources of water

Unit 3: Protection of rural water supply sources

Unit 4: Drinking-water quality parameters

Unit 5: Conventional water treatment and distribution

Unit 6: Household water treatment and safe storage methods

Unit 8: Sanitary inspections

Unit 9: Drinking - water quality surveillance

Unit 10: Drinking-water sampling

Unit 11: Drinking-water testing methods

Unit 12: Analysis and interpretation of drinking-water surveillance data

Programme Bachelor of Science in Environmental Health

PMF Stage: Basic Environmental health Courses

Assessment Continuous Assessment (of at least 2 in number) = 40% Final

Unit 2: Veterinary Pathology

Journals & Websites (To be advised by course coordinators)

Programme Bachelor of Science in Environmental Health

Unit 3: Building Mathematics

Unit 4: Building Geometry and Draughts manship

Unit 4: Theory of Structures

Unit 7: Urban redevelopment:

Unit 8: Building control

Programme Bachelor of Science in Environmental Health

Assessment Continuous Assessment (of at least 2 in number) = 40% Final

Unit 2: Health-care waste management

Unit 3: Human remains management

Journals & Websites (To be advised by course coordinators)

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