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Jeļena Reste

Study Course Description

Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:13.01.2020
Study Course Information
Course Code:AUVMK_014LQF level:Level 7
Credit Points:2.00ECTS:3.00
Branch of Science:Medicine; Public HealthTarget Audience:Medicine
Study Course Supervisor
Course Supervisor:Jeļena Reste
Study Course Implementer
Structural Unit:Department of Occupational and Environmental Medicine
The Head of Structural Unit:Maija Eglīte
Contacts:Rīga, Dzirciema iela 16, avmkatrsu[pnkts]lv, +371 67060816
Study Course Planning
Full-Time - 1. Semester No.
Lectures (number)5Lecture Length (academic hours)2Total Contact Hours of Lectures10
Classes (number)10Class Length (academic hours)3Total Contact Hours of Classes30
Total Contact Hours40
Study course description
Preliminary Knowledge:
Chemistry, biochemistry, physics, microbiology, environmental health, internal medicine and physiology.
To acquire knowledge about the importance of various environmental factors (air, water, nutrition, soil, habitats), adverse environmental factors, environmental pollution, their impact on health, identification, measurement, evaluation, prevention and control of harmful environmental factors.
Topic Layout (Full-Time)
No.TopicType of ImplementationNumberVenue
1Global environmental problems.Lectures1.00auditorium
2Environmental health. Environmental medicine. Environmental diseases. Environmental pollution exposure routes and effect on human health.Lectures1.00auditorium
3Indoor air quality. Sick building syndrome. Exposure of nanoparticles. Health effects of smoking. Modern methods of assessment of environmental hazards.Lectures1.00auditorium
4Weather. Climate. Microclimate. Effect on human. Acclimatization. Physical environmental factors and pollution.Lectures1.00auditorium
5Pollution of water, food, soil and health effects. Ionizing radiation and its impact on human health.Lectures1.00auditorium
6The introduction to Department of Occupational and Environmental Medicine. Environmental health and medicine, role, tasks, assessment methods. Microclimate in health care institutions. Measuring and evaluation of temperature, humidity and atmosphere pressure of air.Classes1.00auditorium
7Air motion detection methods and evaluation. Carbon dioxide as indicator of the indoor air pollution. Indoor air exchange effectiveness. Natural and artificial lighting in health care institutions. Determination and evaluation of natural and artificial lighting indicators.Classes1.00auditorium
8Workshop – Air as environmental factor. Effects of air pollution on human health. Reports on current air pollution problems.Classes1.00auditorium
9Drinking water obtaining methods. Drinking water mandatory safety and quality requirements. Drinking water quality assessment. Getting non-infectious water in extreme situations.Classes1.00laboratory
10Workshop – Water as environmental factor. Effects of water pollution on human health. Reports on current water pollution problems.Classes1.00auditorium
11Nutrition sufficiency, balance, diversity, pollution, and safety. Food safety and quality assurance. Food quality determination of vegetables and fruits.Classes1.00laboratory
12Food culinary treatment and preservation methods. Food poisoning. Eating establishment regulations and sanitary control. Food quality determination of grain-crops products and milk products.Classes1.00laboratory
13Workshop – Food as environmental factor. Effects of food pollution on human health. Reports on current food pollution problems.Classes1.00auditorium
14Hygienic requirements for environment for child and adolescent growth and development. Standards of physical development.Classes1.00auditorium
15Principles of ergonomics in everyday life and workplace.Classes1.00auditorium
Unaided Work:
Acquisition of extended knowledge, skills and competence from the training materials in e-study environment, from presentations, discussions on the students’ reports and research. Development of reports on pollution of air, drinking water, river beds and food contamination. The analysis of situation tasks.
Assessment Criteria:
Students are assessed according to their: • participation and activity in practical classes and seminars; • topicality of the independent work and quality of presentations; • regular tests on issues of environmental medicine during the course and at the end of the course. Method of testing: a test.
Final Examination (Full-Time):Test
Final Examination (Part-Time):
Learning Outcomes
Knowledge:Students will have obtained basic knowledge of environmental health and they will be able to describe: • the role of environmental health, its principles, trends, objectives and practical application; • methods of measuring pollution and contamination and preventive measures to reduce pollution; • requirements for planning, improvement, and exploitation of housing, public buildings, educational and healthcare institutions; • nutrition, food quality, its epidemiological and toxicological significance; • genetically modified food, food additives, food poisoning and their impact on health; • environment for child and adolescent growth and development.
Skills:Students will be able to: • independently critically analyze, apply ecological arguments to justify their point of view and to assess environmental health as a preventive branch of environmental science and medicine in preserving and strengthening of human health; • inspect and evaluate various surroundings and objects (dwellings, health and social care institutions, educational institutions, catering establishments), assess measurable parameters (microclimate, lighting, air, water, soil pollution) and discover risk factors; • identify and assess the quality of food and pollution; • analyze food poisoning cases; • identify environmental health hazards for the health, growth and development of children and teenagers; • solve practical problems concerning pollution of different components of the environment.
Competencies:Students will be able to: • recognize the connection between health condition and environmental factors; • apply the reasoning logic and rhetoric skills in order to analyze practical situations; • develop recommendations and measures for prevention or reduction of hazardous factors to ensure optimal interaction between the human body and the environment; • take responsibility and demonstrate managerial skills in environmental safety for the sake of interests of an individual or the whole society.
1Vides veselība. RSU, 2008.
1J.Dundurs. Environmental & Occupational Medicine. RSU, 2015.
2J.G.Ayres, R.M.Harrison, G.L.Nichols, R.L.Maynard. Environmental Medicine. CBE CRC Press, 2010.
3J.Dundurs. Environment and Health. GlobeEdit, 2015.
4Vides zinātne. LU akadēmiskais apgāds, 2008
1Pruss-Ustun A, Bos R, Gore F, Bartram J. Safer Water, Better Health: Costs, Benefits and Sustainability of Interventions to Protect and Promote Health. World Health Organization, Geneva, 2008.
2Better Health: Costs, Benefits and Sustainability of Interventions to Protect and Promote Health. World Health Organization, Geneva, 2008.
3Howard Frumkin. Environmental Health. From Global to Local. Third Edition. Jossey-Bass A Wiley Brand, 2016