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Pivovarov.Y.P Phd, MD. Al-Sabounchi. А.А Dph, Phd. Short textbook of Hygiene and ecology. For foreign students. Content pages
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RUSSIAN STATE MEDICAL UNIVERSITY
Department of hygiene and ecology
Pivovarov. Y. P Phd, MD
Al-Sabounchi. А. А Dph, Phd
Short textbook of Hygiene and ecology
For foreign students
Content pages
1. Introduction 3
2. Drinking water 3
3. Local, water in rural area 6
4. Purification of water 7
5. Lighting 9
6. Microclimate 11
7. Ultraviolet radiation 12
8. Nutrition 14
9. Vitamins 22
10. Milk and diary products 26
11. Sanitary inspection of foods 27
12. Food poisoning 29
13. Food premises 31
14. Hospital planning 32
15. Growth and Development of children's 34
16. School health services and school furniture 36
1 7. Planing of schools and kinder-gardens 41
18. Pre-school age 42
19. Hardening and tempering 43
20. Child's hospital 45
21. Medicine of catastrophe 46
22. Occupational hygiene 47
a) Dust 48
b) Vibration 49
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c) Noise 49
d) Toxicology 50
e) Ionizing radiation 53
23. Examination questions 56
25. Examination exercises 60
26. Essay
INTRODUCTION TO HYGIENE AND ECOLOGY
The Hygiene and Ecology is the important subject in medical uni-versity. Its especial listed branch of medicine wants to study the preven-tive aspect of medicine, Greek physicians Hygiene means good health by the cleanliness of the body and surrounding. Hygiene responds the needs of the individual from birth to death, which includes promotion and pro-tection of the health of the community.
The scope of Preventive medicine covers the promotion of health through higher standard of living viz. Nutrition, housing, working condi-tions, healthy growth and Development. Environment is the reservoir for the agents of diseases, so healthy environment is a common need of all people, and there must be adjustment between the man and environment, the aim of hygiene is to minimize the health problem.
According to the WHO 1948 (Health is a state of complete physi-cal, mental social well being and merely the absence of disease or infir-mity).
Aim of teaching Hygiene and Ecology:
The students should understand the methods and principles of hy-giene and ecology, the relation between man and his environment. The environmental factors: physical (e. g. temperature, moisture, and pollu-tion), biological (e. g. bacteria and virus), chemical and social factors( e. g. economy), the impact of housing, water supply, foods, lightning, soil on health and diseases.
DRINKING WATER
Water is essential for life, and major component of the environ-ment, humans can survive only a few days with out water. Each commu-nity needs a safe and adequate supply of water, the amount of water de-pends upon habits, life standards season and climate. Contaminated water is unsafe and harmful for man, as a source of water borne diseases.
Table 1. Safety drinking water supply in developing countries (% of population) - WHO 1981, UNPF 1990
1970 1975 1980 1985-87
cites 67 77 75 80
rural area 4 22 29 40
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general 29 38 43 78
Uses of water: a) Domestic - drinking and cooking; b) Personal hygiene, c) Environmental sanitation; d) Industrial and agricultural.
Classification of water {quality):
a) Safe water (free from contamination),
b) Polluted water,
c) Contaminated water (chemical and bacteriological)
Sources of water:
a) Rainwater
b) Surface water - streams, rivers, pond, lakes and sea. [
c) Underground water - wells (there are three layers-ground or subsoil water, inter stratum, artesian. The artesian water is free from pathogenic organisms, usually requires no disinfection).
Diseases associated with water:
a) Cholera, typhoid and dysentery;
b) Skin infection, trachoma;
c) Schistosomiasis and worms;
d) Virus (poliomyelitis, infective hepatitis);
e) Chemical constituents either excess or shortage of fluoride, io-dine and excess of nitrates.
Quality of water.
The quality if water is assessed by:
1. Bacteriological examination
2. Chemical examination
3. Physical examination
Table 2. Sanitary standards recomendation (state standards 1996)
Elements Concentration
Number of bacteria not more than 100 / ml
Coli-indix not more than 3 / 1
Coli-titer not less than 300 ml
Nitrate not more than 10 mg / 1
Nitrite not more than 0, 002 mg/1
Amonia not more than 0, 1 mg / 1
Flouride not more than 1, 5 mg / 1
and less than 0, 7 mg / 1
Chlorid 350 mg /1
Sulphate 500 - -
Iron 0, 3 mg / 1
Lead 0, lmg/l
Hardness 7, 5 mg. eq, / 1
Transparency not less than 30cm
PH 6, 5-8, 5
Table 3 . International sanitary standard of drinking water recommendation by WHO 1984
element Concentration
NB( coli- index) for pipeline water a) fecal bacteria - 0,
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b) Intistinal bacteria - not more than 1
for local area a) fecal bacteria - 0,
b) Intistinal bacteria - less than 1
Nitrate not more than 10 mg /l
1) bacteriological examination
a) Coli-index: The number of non pathogenic intestinal bacteria in one liter of water, e. g. centralized water not more than 3, local water not more than 10.
b) Coli-titer: the minimum quantity of water in which there is one intestinal bacteria. In rural area not less than 100 ml. In centralized water not less than 300 ml.
c) Total count of bacteria in I ml (e. g. centralized water not more than 100, local water 300-400).
2) chemical examination:
There should not a high level of chemical constituent in quantities which cause a health hazard (sanitary standard of safety limits of the ele-ments).
a) fluoride: Trace element which is involved in the process of os-sification a high level (normal 0, 7 - 1, 5 mg/liter) predisposes to dental and skeletal fluorosis, (Fluorosis, Disease resulting from the excessive intake of fluoride causing hypercalcification accompanied by various bone disorders and paralysis), a low content is associated with dental caries.
b) Methemaeglobinemia: is caused by high concentration of NO3 (nitrates) in water when consumed by infants under six months of age those who are on artificial feeding (this reaction does not occur in older children or adults).
c) The absence of dissolved iodides in water is usually accompa-nied by relatively high endemic index of goiter in the locality
3) physical:
Transparency. (Ground waters are normally clear due to the filtering action of the soil it passes through). b) Colour - Colour is Caused by foreign material in solution or colloidal state.
c) Temperature (water having a temperature between 10°C and 15°C is most palatable).
d) High concentration of calcium and magnesium carbonate and bicarbonate cause hardness.
d) Test and odour - they can be caused by foreign mittens as or-ganic compound, inorganic salts or dissolved gasses.
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