Epidemiology

Author: Song Weizhuan, Editor-in-Chief
Publisher:
Publish Date: 2002-10-01
Features: This textbook consists of three parts with 19 chapters, covering the main content of three courses: Environmental Health, Occupational Health and Occupational Medicine, and Food Hygiene. These three disciplines are important branches of preventive medicine, and in their respective development processes, they have formed their own research objects and tasks. There is a relatively close connection between these disciplines, and they mutually permeate each other. In terms of research content and methods, they have both distinct characteristics and commonalities.
The Environmental and Health part primarily elaborates on the relationship between natural and living environments and human health. It clarifies the occurrence and development patterns of environmental factors' impact on population health. The main content includes General Principles of Environment and Health, Atmospheric Hygiene, Water and Drinking Water Hygiene, Soil Hygiene, Housing and Public Place Hygiene, and Cosmetic Hygiene.
The Work Environment and Health part primarily discusses the impact of labor conditions on health, recognizing, evaluating, and preventing occupational harmful factors, as well as improving labor conditions to enhance work efficiency and the quality of life for employees. The main content includes Occupational Harmful Factors and Occupational Damage, Physiological, Psychological, and Ergonomic Aspects in the Labor Process, Productional Toxins and Occupational Poisoning, Occupational Carcinogenic Factors and Occupational Tumors, Productional Dust and Occupational Lung Diseases, Physical Factors and Their Impact on Health, and the Identification, Evaluation, and Prevention of Occupational Harmful Factors.
The Food Hygiene and Health part primarily elaborates on harmful factors that may exist in food and their preventive measures, improving food hygiene quality to protect population health. The main content includes Microbial Contamination and Food Spoilage, Mold Toxin Contamination in Food, Chemical Contamination of Food, Food Hygiene of Packaging Material, Food Process Hygiene, Hygiene of Various Types of Food, Food Poisoning and Its Prevention, and Food Hygiene Standards.