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cph for medical technology > Environmental Health > Flashcards

Environmental Health Flashcards

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USMLE® Step 1 flashcards
1
Q

It is the science and art of conservation and promotion of public health through the control of environment.

A

Environmental Health

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2
Q

Refer to control of Physical environment which have or may not have a deleterious or adverse effect on people’s health.

A

Environmental Health

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3
Q

Single most important preventive measure against diseases.

[ Phases of Environment Health (EH) ]

A

Water sanitation

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4
Q

4 characteristics of water

A

clear, colorless, tasteless, and odorless

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5
Q

3 Types of Water

A

Potable water
Polluted water
Contaminated water

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6
Q

Safe, clean, free form contaminants and pollution, recommended for drinking purposes.

[types of water]

A

Potable water

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7
Q

Water which has suffered impairment on its physical qualities.

[types of water]

A

Polluted water

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8
Q

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

[types of water]

A

Contaminated water

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9
Q

4 Types of water according to sources:

A

Rain water
Surface water
Underground water
Piped water

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10
Q

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

[types of water according to sources]

A

Rain water

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11
Q

Natural flow of water as a result of ground see page like water from rivers, lakes, springs, streams.

[types of water according to sources]

A

Surface water

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12
Q

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

[types of water according to sources]

A

Underground water

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13
Q

Distributed to houses by means of pipes usually treated.

[types of water according to sources]

A

Piped water

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14
Q

4 Impurities in water

A

Physical Impurities
Chemical Impurities
Biologic/Bacteriologic Impurities
Radiologic Impurities

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15
Q

Inert suspension of floating substances that are carried by water that causes cloudiness or turbidity.

[impurities in water]

A

Physical Impurities

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16
Q

Dissolved constituents of water which account mostly for the color of water.

[impurities in water]

A

Chemical Impurities

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17
Q

Include microscopic plants and animals other than bacteria present in water.

[impurities in water]

A

Biologic/Bacteriologic Impurities

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18
Q

Results of nuclear weapon testing and discharge of radioisotopes and other radioactive wastes into water courses.

[impurities in water]

A

Radiologic Impurities

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19
Q

Assess the quality and safe of any given water supply.

A

Water analysis

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20
Q

Contamination during examination should be _____.

A

avoided

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21
Q

Sterilized glass bottles provided with stoppers shall be used for ____.

A

collection of samples

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22
Q

Sampling bottle shall be kept ____ until the moment it is to be filled.

A

unopened

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23
Q

To find out the physical attributes of water. (color, odor, taste, clearness)

[examination]

A

Physical examination

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24
Q

To determine the chemical impurities of water.
[examination]

A

Chemical examination

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25
Q

Routinely measured are pH, alkalinity, total solids, presence of chloride, test for pollution.

[examination]

A

Chemical examination

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26
Q

Determine the presence of aquatic planktons, algae, which are responsible for peculiar taste, odor, and color.

[examination]

A

Microscopic examination

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27
Q

Most important single test to determine the presence of bacteria in water.

[examination]

A

Bacteriologic examination

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28
Q

Test to find out if the water is potentially dangerous and whether or not the kind and number of bacteria present constitute to health hazard.

[examination]

A

Bacteriologic examination

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29
Q

5 types of Bacteriologic Examination

A
  1. Standard Plate Count
  2. Test for Coliform
  3. Presumptive test
  4. Confirmatory test
  5. Completed test
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30
Q

This is done to enumerate the total viable population of bacteria present in the sample.

[types of bacteriologic examination]

A

Standard Plate Count

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31
Q

This is done to determine the specific type of coliform bacteria present in sample.

[types of bacteriologic examination]

A

Test for Coliform

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32
Q

Indicates whether or not there is a possibility that coliforms might be present in the water sample.

[types of bacteriologic examination]

A

Presumptive test

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33
Q

Often used in the analysis of samples known to be heavily pollute.

[types of bacteriologic examination]

A

Presumptive test

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34
Q

Contributes addition supportive evidence for the presence of coliform organisms.

[types of bacteriologic examination]

A

Confirmatory test

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35
Q

Used in the analysis of samples from closed water system in which a treatment process has been carried out.

[types of bacteriologic examination]

A

Confirmatory test

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36
Q

Re-examined morphologically the typical coliform colonies and to re-examined their characteristic lactose fermentation.

[types of bacteriologic examination]

A

Completed test

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37
Q

Used as quality control test on finished water supplies for contamination.

[types of bacteriologic examination]

A

Completed test

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38
Q

Food provides essential nutrients needed by our body.

A

Nutrition

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39
Q

Food serves as vehicle/reservoir for food-borned diseases.

A

Disease

40
Q

Caused by living organisms such as bacteria and parasite entering the body with food as vehicle for transmission.

A

Food-borne disease

41
Q

Taeniasis, trichinosis, Amoebiasis

A

Parasitic

42
Q

Salmonellosis, shigellosis, cholera

A

Bacteria

43
Q

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

44
Q

Involves essentially the protection of the consumer against misinterpretation and adulteration of foods.

[terms associated with food sanitation]

A

Food Control

45
Q

Considered a normal continuing responsibility of the government and is especially provided for the so-called “PURE FOODS LAW”.

[terms associated with food sanitation]

A

Food Control

46
Q

Refers to government nutrition policies ascertaining the amounts of nutrients needed by the population to be fed.

[terms associated with food sanitation]

A

Food management

47
Q

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

[terms associated with food sanitation]

A

Food technology

48
Q

People who handle food.

[terms associated with food sanitation]

A

Food handlers

49
Q

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.

[terms associated with food sanitation]

A

Food handlers

50
Q

Low temperate (0-4C) prevents bacterial activity.

[methods of food preservation]

A

Refrigeration (cooling)

51
Q

Natural flavor maybe maintained.

[methods of food preservation]

A

Refrigeration (cooling)

52
Q

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.

[methods of food preservation]

A

Drying

53
Q

Involves the addition of relatively large amount of common table salts to preserve foods.

[methods of food preservation]

A

Salting

54
Q

salt is bacteriostatic.

[methods of food preservation]

A

Salting

55
Q

Preserving food using weak acid (vinegar, lactic acid)

[methods of food preservation]

A

Pickling or souring

56
Q

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

[methods of food preservation]

A

Sugaring

57
Q

this involves rapid drying over smoke.

[methods of food preservation]

A

Smoking

58
Q

The preserving action comes from some preservatives in the smoke and usually done in meat and fish.

[methods of food preservation]

A

Smoking

59
Q

Sterilization & cooking and preserving in air tight tin cans.

[methods of food preservation]

A

Canning

60
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 and Cosmetic law

61
Q

If any substance has been mixed or added so as to increase the quantity but lowers the quality.

[foods may be altered]

A

Mixing

62
Q

fraudulent substitution of cheaper article

[foods may be altered]

A

Substitution

63
Q

imitation, mislabeling

[foods may be altered]

A

Misbranding

64
Q

Clean stables, Healthy cows, Sanitary procedures, and Healthy milkmen

[prevention of milk-borne disease]

A

Prevention of contamination

65
Q

Sterilization of milk at temperature 62C for 30 minutes.

[prevention of milk-borne disease]

A

Destruction of pathogens in milk or
Pasteurization

66
Q

The time and the temperature are designed to kill the microorganism with the least possible effect on the taste, appearance and digestibility of milk.

[prevention of milk-borne disease]

A

Destruction of pathogens in milk or
Pasteurization

67
Q

to total solids

[examination of milk]

A

Physical

68
Q

for suspected preservatives

[examination of milk]

A

Chemical

69
Q

standard plate count, direct microscopy, coliform test

[examination of milk]

A

Bacteriologic

70
Q

good source of protein.

A

Nutrition — Meat

71
Q

serve as vehicle/ reservoir of meat-borne diseases. Ex. Pork and beef tapeworm infection, Salmonelliosis

A

Disease — Meat

72
Q

good source of protein and minerals (calcium and iodine)

A

Nutrition — Fish Sanitation

73
Q

Cause allergy, poisoning and vector/ vehicle / intermediate host for fish tapeworm infection. Cholera, red tide.

A

Disease — Fish Sanitation

74
Q

good source of protection and mineral.

A

Nutrition — Shellfish Sanitation

75
Q

cause of allergy, poisoning and vehicle for red tide and cholera.

A

Disease — Shellfish Sanitation

76
Q

good source of Vitamins (A and C), minerals.

A

Nutrition — Vegetables and Fruits Sanitation

77
Q

May serve as vehicle for some diseases Ex.
Amoebiasis, typhoid fever, cholera, ascariasis and other helminth infections.

A

Disease — Vegetables and Fruits Sanitation

78
Q

These are solid wastes resulting from the processing, preparation and consumption of foods (ex. Left over vegetables, animals and fish materials).

[refuse]

A

Garbage

79
Q

These may be combustible or non-combustible.

[refuse]

A

Rubbish

80
Q

Discarded furniture, paper, yard trimmings.
Considered as fire hazard.

[refuse]

A

Combustible — Rubbish

81
Q

tin cans, ceramic, glass waste, metals.

[refuse]

A

Non-combustible — Rubbish

82
Q

Breeding places of mosquitoes and other insects, can cause wound injuries.

[refuse]

A

Rubbish

83
Q

Waste that can decomposed in the soil after a long period of time.

[household waste]

A

Biodegradable

84
Q

waste that do not decompose in the soil.

[household waste]

A

Non-Biodegradable

85
Q

Also known as “industrial wastes”.

A

Hazardous waste

86
Q

Immediate and long term risk to man, animals, plants and environment.

A

Hazardous waste

87
Q

3 basic methods of refuse disposal

A

Storage
Collection
Final disposal

88
Q

3 considerations in sewage disposal.

A
  1. Public health reasons
  2. Aesthetic reasons
  3. Economic reasons
89
Q

prevent pollution

[3 considerations in sewage disposal]

A

Public health reasons

90
Q

Prevent the formation of foul odors and the development of stream and shoreline made unsightly by solid of suspended waste material.

[3 considerations in sewage disposal]

A

Aesthetic reasons

91
Q

Prevent killing of commercially valuable fish life, infection of livestock and other animal life and the deterioration of land values.

[3 considerations in sewage disposal]

A

Economic reasons

92
Q

3 ways involved in disposing human wastes

A
  1. Use of privy
  2. Use of sanitary toilet
  3. Burying
93
Q

Structure that is used for reception, disposal and storage of feces and human excreta.

A

Privy

94
Q

feces, urine and discharges from nose and skin.

A

Excreta

95
Q

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

A

Sewage

cph for medical technology (7 decks)

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