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MIDTERMS & FINALS > CPHM: Environmental Health > Flashcards

CPHM: Environmental Health Flashcards

1
Q

A branch of public health devoted to
preventing illness through managing the
environment and changing people’s
behavior to reduce exposure to
biological agents of disease and injury

A

Environmental Health

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2
Q

Practice covers the assessment, correction, control and prevention of environmental elements that can adversely affect the human health

A

Environmental Health

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3
Q

related to poverty
and insufficient development
 Tuberculosis
 Malaria
 Dengue
 Schistosomiasis
 Filariasis

A

Traditional Hazard

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4
Q

related to rapid
development that lack of health and
environment safeguards
 Communicable Disease
 SARS/COVID-19
 Avian Flu
 HIV/AIDS
 Non-Communicable Disease
 Hypertension
 Diabetes
 COPD

A

Modern Hazard

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5
Q

The control of every factors in the physical environment such as water, air, soil,
excretal and food as well as insect/rodent, chemical, solid and liquid wastes
which have a significant effect on the physical development, health and survival

A

Environmental Sanitation

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6
Q

The ultimate objective is to improve the way of
the Filipinos by directing public health services
towards the protection and promotion of the
health of our people.

A

Environmental Sanitation

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7
Q

IMPORTANCE OF ENVIRONMENTAL SANITATION

A

 It promotes health
 It prevents disease transmission
 It eliminates breeding places of the insects and rodents that carry germs
 It improves the quality of life
 It protects the environment from pollution

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8
Q

Goal of Environmental Sanitation

A

● Water sanitation
● Food sanitation
● Community waste management
● Rodent control
● Vector control
● Air pollution control
● Occupation health
● Radiologic health
● Sanitary housing
● Disaster management

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9
Q

a prime necessity and a basic need for the existence

A

Water

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10
Q

● Use for drinking, bathing, cooking, washing and maintaining general cleanliness in
and around the house
● Water supply sanitation is one of the top priority activities in the field of
environmental sanitation (by Sanitation Inspector)

A

Water Supply and Sanitation

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11
Q

Types of Water Supply

A

Level I (Point source)
Level II (Communal Faucet System / Stand Posts)
Level III (Waterworks System)

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12
Q

• Refers to a protected well (shallow and deep well / developed spring or rainwater) with an
outlet but without a distribution system
• Normally serves around 15 – 25 households
• The farthest user is not more than 250 meters from the point source

A

Level I (Point source)

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13
Q

• Refers to a system composed of a source, a reservoir, a piped distribution network and a
communal faucet located not more than 25 meters from the farthest house
• Generally, suitable for rural and urban areas where houses are clustered densely populated
areas
• Usually, one faucet serves 4-6 households

A

Level II (Communal Faucet System / Stand Posts)

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14
Q

• A system with a source, transmission pipes, a reservoir and a piped distribution network for
household taps
• generally suited for densely populated areas
• E.g MWSS, Maynilad, Manila Water

A

Level III (Waterworks System)

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15
Q

Doubtful Sources

A
  1. Undeveloped springs
  2. Open dug wells
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16
Q

Sources of Water Contamination

A

● Location of toilet
● Poor sanitary practices
● Failure to clean water tanks
● Illegal connection to pipes
● Leaking pipes
● Failure to protect water wells
● Poor drainage of excess water
● Bathing and washing near the
sourc

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17
Q

Types of Water

A

• Potable water, • Polluted water, • Contaminated water

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18
Q

safe, clean, free from contaminants and pollution, recommended for drinking purposes and food preparation

A

Potable water

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19
Q

– water which has suffered impairment on its physical qualities

A

Polluted water

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20
Q

contains infectious agents, materials and
toxic or poisonous substances, condemned for drinking purposes

A

Contaminated water

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21
Q

Types of Water according to Use

A

Rainwater, surface water, Underground water, piped water

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22
Q

source of all fresh water, distilled pure water which may get contaminated at atmosphere during collection and storage

A

Rainwater

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23
Q

– natural flow of water above ground including rivers, lakes, springs and streams

A

Surface water

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24
Q

– below the layers of the earth usually clean and safe except when located near the source of pollution such as septic tank

A

Underground water

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25
Q

– distributed to houses by means of pipes usually treated

A

Piped water

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26
Q

Impurities in Water

A

Physical impurities, Chemical impurities, Biologic/Bacteriologic impurities, Radiologic impurities

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27
Q

• inert suspension of floating substances that are carried by water that causes cloudiness or turbidity

A

Physical impurities

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28
Q

• dissolved constituents of water which account mostly for the color of water

A

Chemical impurities

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29
Q

• include microscopic plants and animals other than bacteria present in water

A

Biologic/Bacteriologic impurities

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30
Q

• results of nuclear weapon testing and discharge of radioisotopes and other radioactive wastes into water courses

A

Radiologic impurities

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31
Q

Examinations of Water

A
  1. Physical Examination
  2. Chemical Examination
  3. Microbiological Examination
  4. Radiological Examination
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32
Q

Physical Examination

Degree of cloudiness or muddiness of water

A

Turbidity

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33
Q

Physical Examination

Due to the presence of colored substances in solution such as vegetable matter and iron salts

A

Color

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34
Q

Physical Examination

It should be absent or very faint to be accepted for drinking

A

Odor

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35
Q

Physical Examination

• Algae, decomposing organic matter, dissolved gases and phenolic substances may cause taste

A

Taste

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36
Q

Chemical Examination
• Due to Ca / Mg; has a laxative effect; causes scaling in boilers, pots & kettles

A

Hardness / Softness

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37
Q

Chemical Examination

• Acidic water is corrosive to metallic piping system and alkaline water has a laxative effect

A

pH (alkalinity / acidity

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38
Q

Chemical Examination
• A constituent of all waste protein products from sewage, kitchen waste and all
dead organic matter
• Increased content should be suspected of possible contaminants

A

Organic nitrogen

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39
Q

Chemical Examination
• If present in appreciable concentration is hazardous to human health
• Includes arsenic, cadmium, chromium, lead, mercury, etc.

A

Toxic substances

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40
Q

• Microorganisms in drinking water must not be present.
• Water contaminated by sewage or by human and animal excreta can
cause an epidemic water borne diseases

A

Microbiological Examination

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41
Q

Two Basic Methods of Bacteriological Examination

A

Multiple Tube Fermentation

Membrane Filtration Method /
Standard Plate Count

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42
Q

• Test for coliform
• E. coli – index of fecal contamination and
serves as an indicator group in bacteriologic
analysis of water

A

Multiple Tube Fermentation

43
Q

• Test for coliform
• E. coli

A

Multiple Tube Fermentation

44
Q

– index of fecal contamination and serves as an indicator group in bacteriologic analysis of water

A

E. coli

45
Q

• Used for enumerating coliforms or the total viable population of bacteria present in the sample

A

Membrane Filtration Method /
Standard Plate Count

46
Q

Methods of Treatment of Water

A

Filtration or straining, boiling, Chemical disinfection

47
Q

Methods of Treatment of Water

used of cloth / filters to filter water impurities

A

Filtration or straining

48
Q

Methods of Treatment of Water
for at least 2 -5 mins.

A

boiling of water

49
Q

Methods of Treatment of Water

Chlorination

A

Chemical disinfection

50
Q

Other Treatment Methods

process whereby water particles are brought into intimate contact wit air for the purpose of affecting the exchange of gas; peculiar taste and odor are removed

A

Aeration

51
Q

Other Treatment Methods

– method of removing Ca and Mg salts which might affect the qualities of water

A

Softening

52
Q

Other Treatment Methods

– treatment process aimed at preventing dental
carries or tooth decay especially among children

A

Fluoridation

53
Q

Other Treatment Methods
with chemicals in setting basin

A

Coagulation or sedimentation

54
Q

Other Treatment Methods

like heat and radiation

A

Used of physical disinfectants

55
Q

Other Treatment Methods

removal of taste, odor, color of water by the use
of activated charcoal as absorbent

A

Contact treatment

56
Q

Public Health Importance of Food:

food provides essential nutrients needed by our body

A

Nutrition

57
Q

Public Health Importance of Food:

food serves as vehicle/reservoir for food- borne diseases

A

Disease

58
Q

Public Health Importance of Food:
- caused by living organisms such as bacteria and parasite entering the bodywith food as vehicle for transmission

A

Food-borne infection

59
Q

Public Health Importance of Food:

this maybe caused by bacterial toxins or chemicals, may also be naturally occurring poisons present in plants, mushrooms, fishes and spoiled foods.

A

Food borne or intoxication

60
Q

PURE FOODS LAW

A

Food Control

61
Q

This law ensures the safety of foods and safeguard against adulteration and misbranding of processed foods as to quality, quantity and source

A

PURE FOODS LAW

62
Q

Refers to government nutrition policies ascertaining the amounts of nutrients needed by
the population to be fed
i. Formulation and promotion of food production goals
ii. Increasing the efficiency of marketing food
iii. Education in nutrition and food values
iv. Improvement of social distribution of food
v. Improvement and conservation of nutritive values of food

A

Food Management

63
Q

Refers to the economic application of laws and processes of biology, physics, chemistry
and engineering in the preparation and preservation of food products

A

Food Technology

64
Q

People who handle food. They are not only those who cook and serve in public eating and drinking establishment but also include individuals in far off places such as the milker on the farm and those processing of foods.

A

Food Handlers

65
Q

Four Rights in Food Safety
Low temperate (0-4C) prevents bacterial activity.
Natural flavor maybe maintained

A

Right Sources, Right Preparation, Right Cooking, Right Storage

66
Q

Methods of Food Preservation

Removes moisture from food stuff essential for bacterial growth and multiplication since bacteria need water or moisture to live and multiple so drying will kill the bacteria

A

Drying

67
Q

Methods of Food Preservation

involves the addition of relatively large amount of common table salts to preserve foods. Salt is bacteriostatic

A

Salting

68
Q

Methods of Food Preservation
Preserving food using weak acid (vinegar, lactic acid)

A

Pickling or souring

69
Q

Methods of Food Preservation

Involves the storage of foods in syrup containing more than
about 50% sugar as sucrose or dextrose

A

Sugaring

70
Q

Methods of Food Preservation
This involves rapid drying over smoke. The preserving action comes from some preservatives in the smoke. Usually done in meat and fish

A

Smoking

71
Q

Methods of Food Preservation
Cooking and preserving in airtight tin cans

A

Canning & Sterilization

72
Q

Methods of Food Preservation
Low temperate (0-4C) prevents bacterial activity.
Natural flavor maybe maintained

A

Refrigeration

73
Q

Foods may be altered as follows

A

i. Mixing
ii. Substitution
iii. Subtraction of valuable constituents
iv. Concealing inferiority
v. Addition of adulterants
vi. Misbranding- imitation, mislabeling
vii. Foods from sick animals or contaminated vegetables

74
Q

REFUSE- solid and semi-solid waste material other than human excreta and divided into:

A
  1. Garbage
  2. Rubbish
  3. Ashes
75
Q

A. Household waste

waste that can decompose in the soil after a long period of time

A

Biodegradable

76
Q

A. Household waste

waste that do not decompose in the soil

A

Non-Biodegradable

77
Q

Types of Waste according to Use

• Also known as industrial wastes
• Immediate and long-term risk to man, animals, plants and environment
• Any discarded solid or liquid that:
 Contain carcinogenic compounds C
 Catches fire easily (gasoline, tinners)
 Reactive or unstable enough to explode or release toxic fumes

A

Hazardous waste

78
Q

3 BASIC METHODS OF REFUSE DISPOSAL

A

● Storage
● Collection
● Final disposal

79
Q

feces, urine and discharges from nose and skin

A

EXCRETA

80
Q

water with discharge of the human body together with liquid waste from households and factory

A

SEWAGE

81
Q

typhoid, cholera, bacillary dysentery, gastro-enteritis

A

Bacterial infection

82
Q

– infectious hepatitis, poliomyelitis

A

Viral infection

83
Q

amoebiasis

A

Protozoan infection

84
Q

ascaris, hookworm, schistosomiasis

A

Helminthic infection

85
Q

Mode of Transmission (excreta-related disease):

A

Water
Arthropods
Soil
Hands

86
Q

TOILET

an approved type pf toilet used for receiving and disposing human waste

A

Sanitary Toilet

87
Q

TOILET

– a type of facility used for receiving and disposing human waste which does not fall under the category of approved types of toilet facilities

A

Unsanitary Toilet–

88
Q

Levels of Toilet Use

– an excreta disposal system that serves a single
dwelling unit

A

Individual Household Toilet

89
Q

Levels of Toilet Use

– an excreta disposal system used by 2-3 households (10 –15 individuals)

A

Shared Toilet

90
Q

Levels of Toilet Use
– an excreta disposal system that serves a group of dwellings toilet facility shared by 2 or more households

A

Communal Excreta Disposal System

91
Q

Levels of Toilet Use

a toilet facility located at public spaces like markets and bus station (intended for public use)

A

Public Toilet

92
Q

Levels of Toilet Use

a toilet facility located in a school essentially for the use of students

A

School

93
Q

Approved Type of Toilet Facilities
a. Non-water carriage toilet facility requiring
no water to wash excreta into the receiving
space/pit
e.g. ventilated improved pit latrine,
sanitary pit privy
b. Toilet facilities requiring small amount of
water
e.g. pour-flush toilets

A

Type I

94
Q

Approved Type of Toilet Facilities

Water carriage type having a pour-
flush or flush-type toilet facility and a
septic vault/tanks as the disposal
facility
** Pour-Flush Toilet with Septic Tank
The pour-flush toilet has a bowl with a
water-seal trap. It is as hygienic as the
conventional tank-flush toilet and
requires only a small volume of water
for flushing.

A

Type II

95
Q

Approved Type of Toilet Facilities

Water carriage type with pour-flush type toilet facilities connected to septic tanks/or to sewerage system to treatment plants.

A

Type III

96
Q

Unapproved Type of Toilet Facilities

  • a pit of at least the same dimension as the sanitary pit privy, provided with pit flooring, with or without riser and seat and without cover to protect from flies and rodents.
A

Pit Latrine/Open Pit Privy

97
Q

Unapproved Type of Toilet Facilities
structure provided with flooring and with an opening built above the body of water or above the ground
without pit under it, used for defecation or the disposal of human waste. It may be a part of the house or a separate structure outside the house.

A

Overhung

98
Q

● Public health importance:
Rodent cause harm by serving as:
a. Disease Transmission – rats can be
source or reservoir of infection like
plague, leptospirosis, rat bite fever,
marine typhus, salmonellosis
b. Food Damage
c. Material Damage

A

Rodent Control

99
Q

Characteristics of rat
 Forms of motivation: food, water, shelter, sex

A

Habits are motivated

100
Q

Characteristics of rat
 Have a good tactile sensation (touch) because of Whiskers, good sense of smell but
with poor eyesight

A

Well-developed special sense

101
Q

Characteristics of rat
 Reproduce rapidly with a period of gestation of 25 days,6-14 times a year, adult at 3 months

A

Prolific

102
Q

Characteristics of rat
 They tend to bring food to their nest and share it with others

A

Food habits

103
Q

Characteristics of rat

 Sleep at daytime and active at night

A

Have nocturnal habit

104
Q

Characteristics of rat

 Only the front portion of the incisors are covered with enamel, so they keep growing and become pointed to prevent this, they gnaw and destroy things

A

Teeth with prominent incisors without canine teeth

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