CCMAS Course Search

Definition, concepts, terminologies in environmental Ssnitation: environment, environmental sanitation. components of environmental sanitation: solid waste management, excreta and sewage disposal, food sanitation, market and abattoir sanitation, sanitary inspection of premises (SIP), housing and urban development, management of the urban drainage system, school sanitation, pest and vector control, adequate potable water supply, control of reared and stray animals, weed and vegetation control, hygiene education and promotion, hospital sanitation, medical waste sanitation. Methods of disposal of dead bodies, embalmment of dead bodies, autopsy report, disposal of dead bodies in emergency conditions, exhumation, transportation of corpse, mortuary and cemetery. Planning for sanitation. Special homes sanitation, recreational centres and garden sanitation, Institutional sanitation such as hospital, government offices, government houses, stadia, and many others. SIP Tools (E.S. 1-15); Role of Environmental Health practitioners in environmental sanitation, institutional sanitation and many others. organisation of sanitation activities. Techniques involved in promoting community sanitation. Community mobilisation and participation in environmental sanitation. Management of urban drainage system. Financing environmental sanitation. Sanitation advocacy: Talking sanitation using various media. Tools, equipment and instruments for environmental sanitation. Development of proposal for sanitation; Strategies for Sustaining environmental sanitation. Indices of environmental sanitation among populace. Reporting system for sanitation; national policy on environmental sanitation; Environmental sanitation laws; features of eco-toilets, types of eco-toilets; recycling the nutrient. Grey water characteristics and management, advantages and disadvantages of ecological sanitation; Environmental Sanitation Diseases such as Ascariasis, Cholera and many others. 400 Level

Introduction to toxicology and environmental toxicology: - classification and types of toxicology. Concept of LD and LC. Dose response analysis. Importance of toxicology in public health, introduction to chemical pathology. Toxicodynamics and toxicokinetics. toxicants of environmental and public health concern:- lead poisoning, Pesticides, hydrocarbon poisoning, cyanide, house hold toxicants, medical toxicants:- aspirin, barbiturate, acetaminophen, environmental toxicants and xenobiotics:- carbonmonoxide poisoning, food borne poisons, nitrogen oxide poison, sulphur oxide poison, drugs of abuse:- alcohol, nicotine toxicity, opiod; mining toxicants such as lead, mercury, uranium, arsenic, and many others. other toxicants:- heavy metals, radioactive materials, food additives, animal toxins, phytotoxins, plastics and psychogenic drugs. Toxic pollutants in air, land and water. Exposure pathways, standards and health implications. System, Organ, Tissue and Cell pathophysiology. Probit analysis; general approach in poison prevention and control; poisoning signs, symptoms and management; biological poisons:- snake, scorpion and many others venom. Basics of nanotoxicology; basics of forensics in EH; Antimicrobial Resistance (AMR) in the environment.

Concept of Food chain and food security, food classification by nutrient content – Carbohydrate, Protein, Fat & Oil and many others. Beverages. Cereals. Legumes. Sea food and many others. cooked food. raw food. Processed food. Food hygiene, food production, handling, transportation, storage, preparation. food premises, sanitary requirements of food premises, food vendors. Food handlers, hygiene and health requirements of food handlers. Food processing; food spoilage; food preservation - refrigeration, smoking, drying, dehydration and many others. Food handling equipment and use. Food poisoning and food infections, prevention and control of food-borne illnesses (FBIs). Food allergies. Food safety – farm to fork concept. Food quality control – Quality assurance. Food inspection, sampling of food, food registration and licensing, principles and application of Hazard Analysis Critical Control Points (HACCP). High risk foods, food safety laws and regulations. Licensing of food-preparing and water packaging premises. Licensing of liquor- selling premises. Organisation of training programme for food handlers on food safety and hygiene. Meat hygiene and inspection. Regulatory agencies and their functions – National Agency for Food Administration and Control (NAFDAC), Standards Organisation of Nigeria (SON), Federal Competition and Consumer Protection Council (FCCPC), Environmental Health Officers Registration Council of Nigeria (EHORECON), Food safety and hygiene policies, laws and regulations – National Food Safety Policy, National Policy Guidelines on Food Safety and Hygiene, National Environmental Health Practice Regulations and many others; Food contamination; Food contaminants – physical, biological, chemical. Equipment and tools used in food safety and hygiene inspection – thermometer, turbidity metre and many others; food waste collection and disposal. Good hygiene practices, good manufacturing practices, cleaning of food premises, pests associated with the food premises.

Historical development, definition, type, scope and application of epidemiology. Introduction to the basic principles and methods of epidemiology. Epidemiologic model of disease occurrence. Causal inferences in disease causation – unifactorial model, multi-factorial model, Web of causation, criteria for asserting etiological relationships in disease occurrence. Agent-host environment relationships in disease occurrence. Person-time-place descriptive epidemiological model. time-relationships in disease occurrence – natural history of disease, time of onset of a disease, time of diagnosis of disease, incubation period, time incidence function of a disease, mode of transmission of disease, epidemic curves, epidemiologic year of a disease, cyclicity (secular versus seasonal) in disease occurrence. Strategies and methods in the prevention and control of diseases. Quantitative and qualitative assessment of screening procedures and their strength. Measurement of health status. Assessment of etiologic relationships based on exposure and susceptibility factors – relative risk, attributable risk, attributable risk percent, population attributable risk and odds ratio. Basic epidemiologic study designs – cross-sectional studies, cohort or prospective studies, case-control studies, randomized clinical trials and community trials. Investigation and reporting of disease outbreak. Survey of the applications of epidemiology to diseases, injuries, and non-disease health problems, cause effect relationship.

Introductory chemistry of amino acids, their properties, reactions and biological functions. Classification of amino acids: neutral, basic and acidic; polar and non-polar; essential and non- essential amino acids. Peptides. Introductory chemistry and classification of proteins. Biological functions of proteins. Methods of their isolation, purification and identification. Primary, secondary, tertiary and quaternary structures of proteins. Basic principles of tests for proteins and amino acids. Introductory chemistry of carbohydrates, lipids and nucleic acids. Nomenclature of nucleosides and nucleotides, effects of acid and alkali on hydrolysis of nucleic acids.

Laboratory experiments designed to reflect the topics covered in BCH 201 and BCH 202. Introduction to laboratory methods and procedures employed in studying biochemical processes.

Cell structure and organisation. functions of cellular organelles. characteristics and classification of living things. chromosomes, genes their relationships and importance. General reproduction. Interrelationships of organisms (competitions, parasitism, predation, symbiosis, commensalisms, mutualism, saprophytism). Heredity and evolution (introduction to Darwinism and Lamarckism, Mendelian laws, explanation of key genetic terms). Elements of ecology and types of habitat.

Basic characteristics, identification and classification of viruses, bacteria and fungi. A generalised survey of the plant and animal kingdoms based mainly on the study of similarities and differences in the external features. Ecological adaptations. Briefs on physiology to include nutrition, respiration, circulatory systems, excretion, reproduction, growth and development.

Common laboratory hazards: prevention and first aid. Measurements in biology. Uses and care of microscope. Compound and dissecting microscope. Biological drawings and illustration, scaling, accuracy and proportion; use of common laboratory apparatus and laboratory experiments designed to illustrate the topics covered in BIO 101.

Anatomy of flowering plants, primary vegetative body: stem, leaf and root to show the mature tissues namely parenchyma, collenchyma, sclerenchyma, xylem and phloem. Types of fruits and seeds. Care and use of dissecting kits and other biological wares. Dissection and general histology of animal tissues based on vertebrate forms. Morphology and functions of epithelial, muscular, nervous and connective tissues. Examination of various groups of lower invertebrates under microscopes, identification of various groups of organisms in Animal Kingdom. And any experiment designed to emphasize the practical aspects of topics in BIO 102.