Hygiene and Sanitation of Eco-friendly Production

Major: Environmental Studies
Code of subject: 7.101.00.M.013
Credits: 6.00
Department: Ecology and Sustainable Environmental Management
Lecturer: Ph.D., Associate Professor Ivan Tymchuk
Semester: 3 семестр
Mode of study: денна
Мета вивчення дисципліни: The purpose of the discipline is to form students' understanding of human nutrition physiology, study modern nutrition theories and determine the nutritional composition of food, as well as to familiarise them with the norms of sanitary and hygienic requirements for the production of products.
Завдання: INT. Ability to solve complex tasks and problems in the field of ecology, environmental protection and sustainable use of natural resources in the course of professional activity or in the process of study, which involves research and/or innovation, and is characterised by complexity and uncertainty of conditions and requirements. К01. Ability to learn and master modern knowledge. К04. Ability to develop and manage projects. К12. Ability to apply new approaches to the analysis and forecasting of complex phenomena, critical thinking of problems in professional activities. К15. Ability to organise work related to environmental assessment, environmental protection and optimisation of environmental management in conditions of incomplete information and conflicting requirements.
Learning outcomes: ПР02. Be able to use conceptual environmental laws in professional activities. ПР04. To know the legal and ethical standards for assessing professional activities, developing and implementing socially significant environmental projects in the face of conflicting requirements. ПР09. To know the principles of personnel and resource management, basic approaches to decision-making in conditions of incomplete / insufficient information and conflicting requirements. ПР10. Demonstrate awareness of the latest principles and methods of environmental protection. ПР13. Be able to assess the potential impact of man-made facilities and economic activities on the environment.
Required prior and related subjects: • Climate change adaptation strategy • Ukrainian legislation in the field of environmental management • Regulation and forecasting of industrial pollution emissions
Summary of the subject: The programme of the discipline provides for the study of the basics of human nutrition physiology, energy metabolism, the basics of sanitary and hygienic working conditions, the basics of balanced nutrition, nutritional characteristics of different population groups, occupational health in the system of measures to protect the health of employees, the requirements of industrial sanitation and safety of labour organisation, hygienic characteristics and improvement of working conditions of workers in mass professions.
Опис: Introduction to hygiene and sanitation. Sanitary indicator microorganisms. Sanitary and hygienic requirements for enterprises. General provisions of hygienic examination. Personal hygiene, hygienic basics of daily routine. Sanitary and hygienic requirements for the environment and enterprise support systems. Methods for assessing dustiness. Calculation of air exchange. Methods for assessing lighting parameters. Determination of drinking water quality according to sanitary and hygienic standards. Methods of soil assessment.
Assessment methods and criteria: According to the curriculum, the educational process is carried out in the following forms: - lectures; - Preparation of reports on the topic of seminars, presentation at seminars. - independent study of educational material by students using lecture notes and basic educational literature, work with reference books; - control of all types of student activities.
Критерії оцінювання результатів навчання: Current control is carried out using a rating system for assessing student learning progress for each topic of the programme. Final control - the exam is conducted in writing.
Recommended books: 1. Заверуха Н.М. Гігієна та санітарія: навч. посіб. / Н.М. Заверуха. – К.: Київ. нац. торг.-екон. ун-т, 2015. – 244 с. 2. Зубар Н.М. Основи фізіології та гігієни харчування: підручник. / Н.М. Зубар . – К.: Київ. нац. торг.-екон. ун-т, 2006. – 341 с 3. Малигіна В.Д. Мікробіологія та фізіологія харчування: навч. посіб. / В.Д. Малигіна. – К.: Кондор, 2015. – 241 с. 4. Павлоцька Л.Ф. Фізіологія харчування: підручник / Л.Ф. Павлоцька. – Суми: Університетська книга, 2011. – 480 с. 5. Дуденко Н.В. Основи фізіології та гігієни харчування: підручник / Н.В. Дуденко . – Суми: Університетська книга, 2011. – 215 с. 6. Трахтенберг І.М. Гігієна праці та виробнича санітарія: навч. посіб. / І.М. Трахтенберг. – Київ, 1997. – 450 с.