CCMAS Course Search

Definition of First Aid, The qualities of First Aider, TRIAGE and the process of TRIAGE in First Aid. The process of sorting out cases based on severity of injuries i.e., bleeding, airway problem, cardio vascular problem. The principles of First Aid. The health conditions requiring 1st Aid: i.e. Trauma such as RTA and many others, non – Trauma such as sync pal attacks, shock, febrile conditions and many others. Definition of Basic Trauma Life Support (BTLS). Identify the levels of BTLS. Airway/cervical spine control; Breathing, Circulation, Exposure, Neurological Description of the process involved in the support and transport of injured persons. The materials required for first Aid.

Anatomy, physiology, design as well as safety of fixed appliances. Introduction to types of crown designs and the materials used in the fabrication of the crowns such as acrylic jacket crown, porcelain jacket crown, and evolution of porcelain crown, the use of modern ceramics such as Zirconia crown. All-metal crown, three-quarter crowns, half-crown, and their different modes of facing. The study of metallurgy and its function in providing the foundation for crown construction.

Introduction to different types of bridge designs. Classification of bridges, the various materials, and equipment used for the fabrication of bridges. Resin-bonded bridges, All ceramic bridges, all- ceramic bridges, ceramic metal bridges. Laboratory stages in the construction of bridges.

Normal fluency versus non-fluency; Nature, types, etiology, symptoms, theories, classification, assessment, prognostic indicators and management of fluency disorders; Fluency and hearing.

Structure, chemistry, properties and interactions of food constituents, nutrient-drug interaction, effects of these interactions on nutrient availability in foods; Health and consumer issues related additives, pesticide residues, contaminants, carcinogens, drugs/ hormones, and nutrient supplements in relation to content on natural and synthetic chemicals. Environmental factors affecting nutrient stability in food products. Food additives. Food borne diseases. Food safety, Good Manufacturing Practices, and concepts of Hazard Analysis and Critical Control Point (HACCP).

The course content will be delivered using FAO/INFOODS e-learning module as a teaching guide. Introduction to the chemical methods for determining the constituents of food and diets. Data presentation and nutritional interpretation of such data. Basic principle of food composition data, food composition tables and databases. Food description with emphasis on food selection and nomenclature. Food components: Definition and selection, calculation and conversion of components and units’ quality consideration and compilation including food component analysis. Quality consideration in food composition including quality data and biodiversity. Compilation of food composition data with emphasis on the compilation principles and recipe calculation. Biological assay; chromatography; introduction to basic analytical equipment.

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.

Introduction to the fundamentals of nursing as a profession, rudiments of health attainment and health care, giving extensive considerations to the roles of nurses within organisational and professional ethical prescriptions for the practice of nursing. Interpersonal communication and understanding of scientific basis of nursing care. Laboratory demonstration of basic nursing skills prior to exposure to clinical practice.

Client teaching and learning environment. Communication in health care. Assessment of vital signs. Asepsis. Skin integrity and wound care. Theories in nursing. Needs of patients and actions to meet such needs including promotion of physical health, physical activity, exercise and sleep. Nutrition for improved health. Administration of drugs (oral, injection and other routes). Intravenous infusions. Blood transfusion. Body physiological processes including elimination, oxygenation and circulation. The basic nursing procedures. Administration of oxygen. Care of tracheostomy. Nasogastric tube feeding. Cardiopulmonary resuscitation (CPR). Laboratory practical and demonstration for clinical skills of basic nursing procedures. Pre and postoperative care.

Fundamental concepts in nursing as a practice profession. Concept of health, illness and healthcare at the three levels of service delivery. The concept and nature of nursing with attention to the history and emergence of nursing as a profession. Nursing Associations and their roles. The attributes of Nursing. The Nursing Process. Outline, components, including North American Nursing Diagnosis Association (NANDA) list and the NANDA Nursing Interventions’ Classification (NIC), and the Nursing Outcomes Classification (NOC). Use of nursing process in care of patients. Nursing theories and models. Values and nursing ethics and etiquettes. The role of nurses within organisational and professional ethical prescriptions. Understanding scientific basis of nursing care. Health and diseases in a socio-cultural context. The central placement of the nurse as a practitioner and a member of the health care team in the context of health care delivery system. Comfort, safety and hygiene in nursing care. Basic procedures in nursing such as bed making, bathroom and bed bath, food service, and vital signs. Skills acquisition and laboratory demonstrations of basic nursing skills prior to exposure to clinical practice.