Occupational Hygiene II

Recommended Prerequisites

Not applicable.

Teaching Methods

Expositive and interrogative methodologies; theorical and practices exercises.

Learning Outcomes

-Development of skills and knowledge in the field of labor hygiene, with particular emphasis on thermal environments in the workplace, chemical environment in the workplace and integrated protection related to the chemical hazards.

-Acquisition of thorough knowledgeregardingf nutritional aspects related to work in different settings.

Work Placement(s)

No

Syllabus

Introduction

Standards on thermal environment and chemical agents

- Nutrients or Nutrimentos

- Vitamins

- Energy Metabolism

- Water Metabolism

- Laws of Rational Power.

- General Principles of food in the various stages of the life cycle and some physiological states

- Some aspects of nutrition and public health

- Dietary risk behaviors inherent to modern lifestyles and epidemiological relevance. The food and degenerative diseases of the heart and vessels and other various issues related to food and epidemiological relevance.

Head Lecturer(s)

António Jorge Correia Gouveia Ferreira

Assessment Methods

Assessment
Monograph: 50.0%
Exam: 50.0%

Bibliography

-Textos de apoio e “power point”, A. Neto Simões;

- Traité de medicine du travail, Desoille e outros;

- Manual de higiene do trabalho, Ricardo Macedo, Edi. Gulbenkian;

- Manual de segurança e higiene do trabalho, Sérgio Miguel, Edi. Porto Editora;

- Manual de higiene industrial, Edi. Mapfre;

- Diplomas legais relativos aos vários temas.

- Nutrição humana, Manuais universitários, F. A. Gonçalves Ferreira, Edição Editora Fundação Calouste Gulbenkian,

1983

- Krause: Alimentos, Nutrição e Dietoterapia - Blog Elsevier Saúde

- Krause : alimentos, nutrição e dietoterapia / L. Kathleen Mahan, Sylvia Dietoterapia. Nutrição, Alimentos. I. Mahan,

L.Kathleen. II. Escott-Stump, Sylvia III.

- URL: blogelseviersaude.elsevier.com.br