Environmental and Occupational Health Practices and Role of Medical Officer of Health

At the end of this course, students should be able to: 1. describe environmental and occupational health practices; 2. identify environmental pollution through air, noise, water, tradition and industries; 3. define food hygiene, food borne diseases and food poisoning; 4. identify parasites of public health importance and their control; 122 5. describe water treatment plant, sewage treatment plants, food processing factories, markets, hotels and restaurants; 6. define occupational health services; 7. explain role of medical officer of health; 8. identify coordinator/director of primary health care services and head of health workers at LGA level; 9. discuss administrative functions, budgeting for health services, relationship with LGA; and 10. describe collaboration with the state ministry of health management board.

Environmental and occupational health practices. Urbanisation and health. Environmental pollution through air, noise, water, tradition and industries. Food hygiene (food borne diseases and food poisoning). Vector control, parasites of public health importance and their control. Guided visits to important places of public health providing environmental health services. Water treatment plant, sewage treatment plants, food processing factories, markets, hotels and restaurants, occupational health services. Role of medical officer of health (MOH). Coordinator/director of primary health care (PHC) services at LGA level, head of health workers at LGA, administrative functions, budgeting for health services, relationship with LGA administrative and legislative leadership, technical functions, organisation of PHC services, supervision and evaluation of all the health programmes in the LGA, training and manpower development for health workers in the LGA, adviser to the LGA chairman and HOLGA on health and other related matters, collaboration with the state ministry of health management board.