Дентална медицина · 3 курс · МУ София
Хигиена и епидемиология
Хигиена и епидемиология се изучава в 3 курс на специалност Дентална медицина в Медицински университет – София, а конспектът обхваща 21 теми. Започва с хигиената на околната среда: физичните фактори, глобалните екологични проблеми и замърсяването на въздуха, топлинния комфорт и качеството на питейната вода, а след това денталната хигиена и здравословното жилище. В средата е храненето – от белтъците, мазнините, въглехидратите, витамините и минералите до храните от животински и растителен произход, свързаните с храната болести и контрола на храните. Накрая са трудовата медицина и хигиената на децата. В AceMed има записка за всяка тема, общо около час четене, с 71 обозначени изображения, две таблици и 587 флашкарти.
Целият конспект на МУ София по Хигиена и епидемиология, дентална медицина, 3 курс: 21 теми, всяка с безплатна записка (62 минути четене), и 587 флашкарти. Обновено на 2 ноември 2026 г.
- теми в конспекта
- 21
- безплатни записки
- 21
- флашкарти
- 587
- четене
- 62 мин
Конспект
Темите в реда на конспекта на МУ София. Всяка тема със записка се отваря в AceMed, щом влезеш в профила си.
- 1. Introduction to environmental health and hygiene. Hygiene as a main prophylactic branch in medicine. Medical ecology.1. Hygiene and Ecology – subject, goals, tasks, methodology, and methods. Applied ecology and environmental protection.2 мин · 15 флашкарти
- 2. Hygienic characteristic of physical factors of the atmosphere. Climate and weather.3. Physical factors of the atmosphere and their combined effects on the human body. Thermoregulation and prevention of thermal discomfort. · 4. Impact of the weather and climate on public health. Acclimatization. Climate prevention and climatotherapy.3 мин · 25 флашкарти
- 3. Global ecological problems. Air pollution.2. Structure and composition of the atmosphere. Air pollution. Self-purification. · 10. Plastics. Microplastics. Effects on health and the environment.8 мин · 29 флашкарти
- 4. Thermal comfort – definition; main indices used to express thermal comfort and heat stress. General approaches to measurement of temperature, humidity and air velocity. Physiological methods for thermal comfort evaluation. Health effects of unfavourable thermal environment.5. Microclimate. Influence of the microclimate elements on human work capacity and health. · 3. Physical factors of the atmosphere and their combined effects on the human body. Thermoregulation and prevention of thermal discomfort.2 мин · 24 флашкарти
- 5. Surveillance of drinking water quality. Water quality – criteria and standards. Water sampling for physical, chemical and bacteriological examination. Purification of water. Disinfection of water. Water pollution.7. Water – hygienic, health, and ecological significance. Hygienic requirements for the quality of drinking water. · 8. Hygienic evaluation of water purification and disinfection methods. Water pollution and selfpurification. · 6. Water supply in settlements. Hygienic characteristics of water sources and supply systems. Sanitary and hygienic protection of water sources.8 мин · 47 флашкарти
- 6. Dental hygiene. Criteria for healthful housing. Housing standards. Methods for hygienic assessment of heating, lighting and ventilation.12. Household hygiene. Factors of the residential environment. · 14. Healthcare facilities. Basic hygienic requirements for their planning and layout. Prevention of hospital-acquired infections.2 мин · 26 флашкарти
- 7. Food, nutrition and diet therapy. Nutritional problems in public health. Main principles of healthful nutrition.40. Specifics of modern human nutrition. Nutrition- and food-related diseases – classification. Principles of healthy nutrition. · 38. Basic principles of therapeutic nutrition. Enteral and parenteral nutrition.2 мин · 30 флашкарти
- 8. Proteins, fats and carbohydrates. Nutritional assessment, requirements, functions, sources.23. Role and importance of proteins, fats and carbohydrates in human nutrition. Dietary fibers. · 26. Energy expenditure and caloric value of food.4 мин · 28 флашкарти
- 9. Vitamins and minerals. Nutritional assessment, requirements, functions, sources.24. Role and importance of vitamins, minerals and microelements in human nutrition.2 мин · 11 флашкарти
- 10. Food from animal origin. Nutritional assessment, requirements, functions, sources.27. Hygienic significance of milk, dairy products and eggs. · 28. Importance of meat, fish and their products. Dietary fats. Assessment and hygienic requirements.6 мин · 30 флашкарти
- 11. Food from vegetable origin. Nutritional assessment, requirements, functions, sources.29. Fruits, vegetables, legumes, and nuts. Their importance in human nutrition. Confectionery products. · 30. Biological and hygienic characteristics of cereal foods and grain-based products.3 мин · 29 флашкарти
- 12. Food-connected diseases. Food pollution.42. Diseases from chemically contaminated foods. Harmful impurities in food products. · 43. Non-microbial foodborne illnesses from plant and animal products. Diseases resulting from food hypersensitivity (food allergies). Food-drug interactions.2 мин · 32 флашкарти
- 13. Foodborne diseases. Classification and prevention.41. Diseases from biologically contaminated foods. Foodborne toxicoinfections and intoxications. Mycotoxicoses.1 мин · 16 флашкарти
- 14. Dietary and nutritional assessment of the individual. Nutritional assessment by clinical, anthropometric and biochemical methods.44. Diseases caused by malnutrition. Eating disorders.1 мин · 16 флашкарти
- 15. Food surveillance. Sanitation of eating places and food stores.31. Culinary processing and preservation of food products.2 мин · 15 флашкарти
- 16. Occupational medicine. Unfavourable factors of working conditions. Occupational diseases.49. Subject and tasks of the occupational health service. Occupational health and safety (OHS). Risk factors in the workplace. Classification of modern forms of labor. · 54. Occupational risk factors and occupational diseases. Harmful factors associated with poor work organization. Prevention.2 мин · 32 флашкарти
- 17. Occupational medicine. Physical factors – noise, infra- and ultrasound, vibration, atmospheric pressure.56. Noise, ultrasound and infrasound in production, industrial vibrations – hygienic characteristics, biological effects, prevention. · 55. Impact of adverse physical factors on the human body in the workplace (microclimate, atmospheric pressure, etc.). Prevention.2 мин · 31 флашкарти
- 18. Occupational medicine. Chemical factors in working conditions – prophylactic measures.60. Chemical factors in production and fundamentals of occupational toxicology. Prevention of occupational poisonings. · 59. Dust aerosols.2 мин · 31 флашкарти
- 19. Hygienic characteristic of industrial work. Work physiology. Capacity for physical work. Energy cost of work. Physiological and psychophysical methods for assessment of the efficiency and fatigue.52. Work capacity. Fatigue and overfatigue. Prevention. · 51. Ergonomic requirements for the workplace and work furniture – basic principles.2 мин · 31 флашкарти
- 20. Acceleration. School program. Healthful knowledge. Main diseases at school.73. Problems of acceleration and biological maturity and their importance for the medical and preventive activities in educational institutions. · 74. Hygienic and physiological foundations of educational work in kindergartens and schools. · 75. Daily routine of the student – hygienic principles. Role of the medical specialist for their implementation. Prevention of school-related fatigue. · 76. Structure of morbidity in adolescents. Methods for monitoring and assessing the health status of children and adolescents.4 мин · 60 флашкарти
- 21. Methods for physical assessment of children and adolescents. Hygienic requirements for planning, structure and furnishing of schools and kindergartens.72. Anatomical and physiological characteristics of the child and adolescent organism. Patterns in the dynamics of the key morphological indicators. · 78. Hygienic requirements for the planning, structure, and furnishing of nurseries, kindergartens, and schools. Hygienic issues of sanitary-technical infrastructure and hygienic requirements for equipment.2 мин · 29 флашкарти
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