Food Microbiology and Parasitology
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Transcript of Food Microbiology and Parasitology
08.1.0 FOOD MICROBIOLOGY AND PARASITOLOGY
08.1.1 IntroductionThis module unit is intended to equip the trainee with relevant knowledge about the existence, classification and role of micro-organisms in food and public health. In addition, the trainee will be equipped with knowledge and practical skills in handling, analyzing and enumerating food microorganisms in the laboratory situations and food processing. The module unit aims at imparting the trainee with skills for carrying out sampling and practical skills in isolation, enumeration, identification and control of microorganisms associated with foods. It brings awareness to the trainee about the existence of food poisoning micro organisms and respective food borne diseases. The trainee is equipped with knowledge and skills in preventing food borne diseases in every day life and laboratory situations
08.1.2 General ObjectivesBy the end of the unit, the trainee should be able to:a) understand the role and significance of microorganismsb) perform microbiological assessment proceduresc) evaluate the existence of microorganismsd) carry out sampling of food materialse) apply microbiological principles on assessment of food microorganisms f) comprehend the control of microorganisms in food g) understand the action of micro organism on different components of foodh) demonstrate specific types of microbial spoilage i) promote food infection and intoxications preventive measures.j) comprehend zoonotic diseases and control measures
08.1.08.1.14 Module Unit Summary and Time Allocation
Code Sub-Module Units Content T P Total08.1.01 Introduction to Food
Microbiology and Parasitology
Definition of terms
Background of microbiology
General importance of microbiology
2 2 4
08.1.02 Role and significance ofmicroorganisms
Significance of microorganisms
Role of microorganisms in the environment and human activities.
2 2 4
08.1.03 Cell and Structure of Microorganism
Bacteria -Prokaryotic cell-Eukaryotic cell
Fungi-mould
2 2 4
-yeast Viruses
08.1.04 Growth of Microorganisms
Factors affecting the growth of microorganisms
Reproduction in microorganisms
Microbial growth curves
Cultivation methods
4 2 6
08.1.05 Microscopy General structure of microscope
Types of microscope
Use, care and maintenance of microscope
2 4 6
08.1.06 Laboratory Equipment and Sterilization
Basic laboratory equipments and materials
Sterilization methods
2 2 4
08.1.07 Staining Definition of terms
Types of dyes Staining
techniques
2 4 6
08.1.08 Culturing Definition of terms
Types of culture media
Preparation of culture media
Isolation of microorganisms
2 4 6
08.1.09
Food sampling Introduction Sampling methods Surface sampling
techniques
6 6 12
08.1.10
Concept of Indicator Organisms
Indicator of quality
Indicator of safety Coliforms Faecal coliforms
4 8 12
08.1.11
Control of Microorganisms in Food
Heat treatment Low temperature
treatment Reduction of
water activity Chemical agents Irradiation
8 6 14
08.1.12 Food Spoilage Meaning of terms 4 2 6
Spoilage microorganism in various foods
Microbial action on Specific of
Microbial Spoilage08.1.13 Food Infection
Definition of terms Specific food
infections and prevention
Typhoid Paratyphoid Salmonellosis Shigellosis Vibriosis Yersinia Cholera
6 2 8
08.1.14 Food Intoxication Definition of terms Specific food
intoxications Botulism Bacereus cereus Ciostrioum Perfrigens Staphylococcal food
poisoning
6 2 8
08.1.15 Food Intoxication by Moulds
Definition of terms Specific
aflaloxicosis food borne
intoxication by moulds
Preventative measures against food borne intoxication by moulds
4 2 6
08.1.16 Zoonotic Diseases
Anthrax Brucellosis
2 2
08.1.17 Parasites Protozoa. Helminths - Tapeworms, pinworms, and roundworms
8 2 10
08.1.18 Emerging Issues and Trends
Emerging issues and trends
Challenges posed by emerging issues and trends
Ways of managing challenges posed by emerging issues and trends
Total
08.1.01T INTRODUCTION TO FOOD MICROBIOLOGY AND PARASITOLOGY
Theory
08.1.01T Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to: a) define terms
applied in microbiology
b) outline the background of microbiology
c) explain the general importance of microbiology
08.1.01 C Competence The trainee should have the ability to apply the acquired skills of microbiology in food industry and public health
Content 08.1.01T1 Definition of terms
- Microbiology- Microorganisms
08.1.01T2 Background of microbiology
08.1.01T08.1.14 Importance of
microbiology
Practice
08.1.01P0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to apply
microbiology in processing foods
Content 08.1.01P2 Application of
microbiology
Suggested Teaching/Learning Activities- Discussion- Demonstration- Lecture- Practical work
Suggested Teaching/Learning Resources
- Sample of Live microorganism
- fermented food samples
- Text books- diagrams
Suggested Evaluation Methods- Written tests- Assignments- Oral tests
08.1.02 ROLE AND SIGNIFICANCE OF MICROORGANISMS
Theory
08.1.02T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:
a) explain the significance of microorganisms
b) discuss the role of microorganisms to the environment and human activities
08.1.02 C Competence The trainee should have the ability to:i) Identify the
significance of microorganisms to the environment and human activities
ii) Apply microorganisms in the food industry
Content 08.1.02T1 Significance of
microorganisms- Food production
and preservation through fermentation
- Source of food- Source of pure
enzymes- Production of
antibiotics- Production of single
cell protein- Decomposition of
matter- Food spoilage- Food poisoning and
food borne diseases- Pest control- Purification of air
08.1.02T2 Role of microorganisms to environment and human activities
- Environment Decomposition
of death organic matter
Recycling of elements/nutrients around the food chain
Pest control Purification of
air- Human activities
Food production through fermentation
Food borne diseases
Food spoilage Energy
production As food Production of
antibiotics
Practice 08.1.02P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to apply microorganisms to environment and food processing
Content 08.1.02P1 application of
microorganisms to the environment and human activities
Suggested Teaching/Learning Resources- Text books- Diagrams
Suggested Teaching/Learning Activities- Practical work- Field trips- Demonstrations - Discussions- presentations
Suggested Evaluation Methods- examinations at the
end of the module- test- oral test- assignments
08.1.03 CELL AND STRUCTURE OF MICROORGANISM
Theory
08.1.03T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) describe
prokaryotic cells and eukaryotic cells
b) explain the structures of prokaryotic and eukaryotic cells
c) describe the structure of fungi
d) discuss the structure of viruses
08.1.03 C Competence The trainee should have the ability to:i) Identify
prokaryotic cells and eukaryotic cells
ii) Differentiate the bacteria, fungi and viruses
Content 08.1.03T1 prokaryotic cells and
eukaryotic cells- Prokaryotic cells- Eukaryotic cells- Table of
comparison 08.1.03T2 Structures of
prokaryotic and eukaryotic cells
08.1.03T08.1.14 Structures of fungi
- Yeast - Mould
08.1.03T4 Structures of viruses
Practice 08.1.03P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to:a) draw a cross-
section of procaryotic cell, yeast, mould and viruses
b) label the different structures of bacterial cells, fungi and viruses
Content 08.1.03P1 Cross-section of
procaryotic cell, yeast, mould and viruses
08.1.03P2 Structures of procaryotic cell, yeast mould and viruses
Suggested Teaching/Learning Resources- text books- diagrams- photographs- internet
Suggested Teaching/Learning Activities- Discussions- Demonstrations- Lecture- Project work
Suggested Evaluation Methods- Examination at end
of module- Tests- Practical
assignment
08.1.04 GROWTH OF MICROORGANISMS
Theory
08.1.04T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) describe factors
affecting the growth of microorganisms
- Intrinsic parameters
- Extrinsic parameters
b) describe reproduction in microorganisms
c) explain microbial growth curves
d) discuss cultivation methods of microorganisms
08.1.04 C Competence The trainee should have the ability to:i) Culture
microorganisms ii) Differentiate the
bacteria, fungi and viruses
Content08.1.04T1 Factors affecting the
growth of microorganisms- Intrinsic parameters- Extrinsic
parameters08.1.04T2 Reproduction in
microorganisms08.1.04T08.1.14 Microbial
growth curves
08.1.04T4 Cultivation methods
Suggested Teaching/Learning Resources- Text books- Diagrams- Microorganisms
manual - Internet
Suggested Teaching/Learning Activities- Discussions- Demonstrations- Lecture- Project work
Suggested Evaluation Methods- Examination at end
of module- Tests- Practical
assignment
08.1.05 MICROSCOPY
Theory
08.1.05T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) identify various
parts of a modern light microscope
b) describe the use, care and maintenance of microscope
c) describe different types of microscopes
08.1.05 C Competence The trainee should have the ability to:i) identify parts of a
microscope ii) use, care and
maintain a microscope
Content 08.1.05T1 Parts of a modern light
microscope- Ocular- Nose piece- Objectives- Stage focussing
knob- Condenser
- Diaphragm- Arm- Light source
08.1.05T2 Use, care and maintenance of microscope
- Focussing using different objectives
- Preparing a smear- Microscope
cleaning- Cleaning objective
lens- Cleaning high
power objective 08.1.05T08.1.14 Types of
microscopes - Light microscopes- Bright field
microscopes- Dark field
microscopes- Phase contrast
microscopes- Fluorescence
microscopes- Electron
microscopes
Practice 08.1.05P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to:
a) identify parts of a microscope
b) use , care and maintain a microscopes
Content 08.1.05P1 Parts of a microscope08.1.05P2 Care and maintain a
microscopes
- Prepare smears - Focussing using
different magnifying objectives
Suggested Teaching/Learning Activities- Discussion- Demonstration- Lecture- Practical work
Suggested Teaching/Learning Resources
- Sample of live microorganism
- fermented food samples
- Text books- diagrams
Suggested Evaluation Methods- Written tests- Assignments- Oral tests
08.1.06 LABORATORY EQUIPMENT AND STERILIZATION
Theory
08.1.06T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) identify basic
apparatus used in microbiological work
b) describe methods used for sterilization of different laboratory equipments
08.1.06 C Competence The trainee should have the ability to:i) Identify basic
apparatus used in microbiological work
ii) Sterilize different laboratory equipments
Content 08.1.06T1 Basic apparatus
- Petri dishes- Microscope slides- Inoculation loop- Pipette - Autoclave- Incubators - Oven- Glass rods- Spreader - Flasks
08.1.06T2 Sterilization methods
- Sterilization in absence of moisture
- Sterilization in presence of moisture
- Disinfection- Irradiation- Food preservation
Practice
08.1.06P0 Specific Objectives By the end of the sub-module unit, the trainee should be able to:a) identify basic
microbiology laboratory apparatus
b) carry out sterilization of different apparatus in the laboratory
Content 08.1.06P1 Identifying basic
microbiology laboratory apparatus
08.1.06P2 Sterilization - Dry heat
Flaming wire loop
Flaming glass spreader
- Wet heat sterilization
- Autoclaving- Tyderllization
Suggested Teaching/Learning Activities- Discussion- Demonstration- Lecture
- Practical work Suggested
Teaching/Learning Resources- Sample of Live
microorganisms- fermented food
samples- Text books- diagrams
Suggested Evaluation Methods- Written tests- Assignments- Oral tests
08.1.07 STAINING
Theory
Theory
08.1.07T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) explain the
importance of staining
b) identify types of dyes
c) explain how dyes work
d) describe different staining procedures
08.1.07 C Competence The trainee should have the ability to:i) Identify staining
dyes
ii) Use dyes to stain specimen
Content 08.1.07T1 Importance of staining 08.1.07T2 Types of dyes
- Positive staining dyes- Negative staining dyes
08.1.07T08.1.14 working of dyes
08.1.07T4 Staining procedures - Gram stain
procedures - Acid fast staining - Endospore staining- Flagella staining- Capsule staining - Preparation of
smear
Practice 08.1.07P0 Specific Objectives
By the end of the sub- module unit, the trainee should be able to:a) prepare a
microscopic slide smear
b) carry out different staining procedures
Content
08.1.07P1 Preparation of smear08.1.07P2 Staining procedures
- Positive and negative staining
Suggested Teaching/Learning Activities- Discussion- Demonstration
- Lecture- Practical work
Suggested Teaching/Learning Resources- Text books- Basic equipments- diagrams
Suggested Evaluation Methods- Written tests- Assignments- Oral tests
08.1.08 CULTURING
Theory
08.1.08T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) define the basic
termsb) identify the
different types of culture media
c) explain composition of culture media
d) describe culturing and incubation methods
e) explain methods of isolation of microorganisms to pure culture
08.1.08 C CompetenceThe trainee should have the ability to:i) Prepare culture
media for culturation of different microorganisms
ii) Isolate microorganisms to pure culture
Content 08.1.08T1 Definition basic terms
- Culture media- Colony forming
unit (CFM)- Isolation
08.1.08T2 Types of culture media- General purpose
media- Selective media- Differential media- Enrichment media
08.1.08T08.1.14 Composition of culture media
- Carbon source - Nitrogen source- Dye- Vitamin source in
specific media - Agar- Water- In organic ions
08.1.08T4 Culturing and incubation methods
- Culturing methods Pour plate
method Spread plate
method Streaking
method Stabbing
method- Incubation methods
Aerobic Anaerobic
Microaerophillic
CO2
Temperature Humidity
08.1. 08T5 Methods of isolation of microorganisms to pure culture- Streak plate- Absolute dilution technique- Pour plate
Practice08.1.08P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to:a) identify the
different components of culture media
b) prepare culture media
c) isolate microorganisms to pure culture
Content 08.1.08P1 Components of culture
media - Carbon source - Nitrogen source- Dye- Vitamin source in
specific media - Agar- Water- In organic media
08.1.08P2 Preparation of culture media
- General purpose media
- Selective media
- Enrichment media08.1.08P08.1.14 Isolation of
microorganisms- Streak plating- Absolute dilution
technique- Pour plate
technique
Suggested Teaching/Learning Activities- Discussion- Demonstration- Lecture- Practical work
Suggested Teaching/Learning Resources- Sample of Live
microorganism- fermented food
samples- Text books- Diagrams- Media
Suggested Evaluation Methods- Written tests- Assignments- Oral tests
08.1.09 FOOD SAMPLING
Theory
08.1.09T Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to: a) explain the
necessity of food sampling
b) carry out sampling of liquid and solid food materials
c) describe surface sampling techniques
08.1.09 C Competence The trainee should have the ability to:i) Sample liquid and
solid food materials ii) Apply surface
sampling techniques
Content 08.1.09T1 Necessity of food
sampling08.1.09T2 Sampling
- Liquid sampling - Solid food materials
sampling08.1.09T08.1.14 Surface
sampling techniques- Surface slices - Rinses and washes- Swabs- Adhesive tapes- Agar sausage- Impression plates - Contact slide Practice
08.1.09P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to:a) Carry out sampling
of liquids and solid food materials
b) Use surface sampling techniques
Content 08.1.09P1 Sampling of liquids and
solid food materials- Liquid sampling- Solid sampling
08.1.09P2 Surface sampling techniques- Surface slices - Rinses and wastes- Swabs- Adhesive tapes- Agar sausage- Impression plates - Contact slide
Suggested Teaching/Learning Resources- Training manuals- White board- LCD- Projector- Computer
Suggested Teaching/Learning Activities- Discussions- Tutorials- Demonstrations
Suggested Evaluation Methods- Course work
- Continuous assessment tests
a) implement microbiological specifications
b) follow microbiological guidelines
Content 22.2.02P1 Microbiological
standards22.2.02P2 Microbiological
specifications22.2.02P08.1.14
Microbiological guidelines
Suggested Teaching/Learning Resources- Textbooks - Journals - Standard tables - Charts- Training manuals
Suggested Teaching/Learning Activities- Group discussions - Illustrations
Suggested Evaluation Methods- Tests - Questions and
answers
08.1.10 CONCEPT OF INDICATOR ORGANISMS
Theory 08.1.10T0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to:a) explain the concept
of using organisms as indicators of quality and safety
b) carry out microbiological assessment of total coliforms
08.1.10 C Competence The trainee should have the ability to:i) Relate coliforms
to food quality and safety
ii) Carry out sampling, preventive tests, confirmatory tests and completed tests for coliforms
Content 08.1.10T1 Using organisms as
indicators of quality and safety - Indicators of quality - Safety of quality
08.1.10T2 Microbiological examination for coliforms
- Sampling- Preventive tests - Confirmatory tests - Completed tests - Microbial
examination for faecal streptococci
Practice 08.1.10P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to:a) assess for total
coliforms b) examine for faecal
coliforms
Content 08.1.10P1 Assessing for total
coliforms08.1.10P2 Examining for faecal
coliforms - Streptococci
Suggested Teaching/Learning Resources- Textbooks- Practical manuals - Media
Suggested Teaching/Learning Activities- Assignments- Discursions - Lecture
Suggested Evaluation Methods- Tests - Question and
answers
08.1.11 CONTROL OF
MICROORGANISMS IN FOOD
Theory
08.1.11T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) describe heat
treatment for control of microorganisms in food
b) explain low heat treatment
c) describe water reduction activity
d) describe the use of chemical agents in control of microorganisms
e) explain irradiation of microorganisms
08.1.11C CompetenceThe trainee should have the ability to control microorganisms in food using various methods
Content 08.1.11T1 Heat treatment
- Pasteurization - Sterilization
08.1.11T2 Low temperature treatment - Chilling- Freezing
08.1.11T08.1.14 Effects of reduction of water activity - Bacteria- Moulds - Yeasts
08.1.11T4 Chemical agents and food preservatives
- Acids and their effects
- Antibiotics - Detergents- Disinfectants - Food preservatives
08.1.11T4 Use of irradiation- Ionising radiation
Practice08.1.11P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to:a) carry out
pasteurization of foods
b) apply sterilization of foods
c) use low temperature to control
d) promote use of chemical agents in food preservatives to control microorganisms in food
Content 08.1.11P1 Pasteurization 08.1.11P2 Sterilization08.1.11P08.1.14 Temperature to
control08.1.11P4 Chemical agents in food
preservatives
Suggested Teaching/Learning Resources- Training manual - Text books- Computer - White board
Suggested Teaching/Learning Activities- Discussions- Tutorials - Lecture
Suggested Evaluation Methods- Course work - Continuous
08.1. 12 FOOD SPOILAGE
Theory
08.1.12T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) define terms b) describe the
spoilage microorganisms in different types of foods
c) explain the action of micro organisms in different components of food.
d) describe specific microbial spoilage
Content08.1.12T1 Definition of terms 08.1.12T2 Spoilage
microorganisms in different types of foods CarbohydratesProteins Lipids
08.1.12T08.1.14 Action of micro
organisms in different
components of food08.1.12T4 Specific microbial
spoilageOrganoleptic- Bitterness- Putrescence- Alkalinization- Lipolytic- Pectinolysis- Souring- Ropiness- Fecal odour- Loss of flavour- Colour defects - Slimliness
Practice08.1.12P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to:a) demonstrate
microbial action on carbohydrates, proteins and lipids
b) identify types of microbial spoilage
Suggested Teaching/Learning Resources- Written project- Hand outs.
Suggested Teaching/Learning Activities
- Tutorials, discussions, demonstrations, field visits.
Suggested Evaluation Methods
- Course work- Continuous
assessment tests
08.1.13 FOOD INFECTIONS
Theory
08.1.13T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) explain the meaning
of terms used in food infections
b) describe common food infections, the microorganisms responsible and their prevention
08.1.13 C CompetenceThe Trainee should have the ability to prevent common food infections
Content08.1.13T1 Meaning of terms
- Food infection- Toxin- Endotoxin- Exotoxin- Enterotoxin
08.1.13T2 Specific food infections and their prevention- Typhoid- Paratyphoid- Salmonellosis
- Vibriosis- Cholera- Shigellosis- Streptocoecus- Listeriosis- Chlamylobacteriosis
Practice08.1.13P0 Specific objectives
By the end of the sub-module unit, the trainee should be able to:a) distinguish different
types of toxins b) promote prevention
measures on food infections
Content08.1.13P1 Types of toxins
produced by bacteria08.1.13P2 Preventive measures
Suggested Teaching/Learning Resources- White board, LCD
Project, Hand outs.
Suggested Teaching/Learning Activities - Tutorials,
discussions, demonstrations, field visits.
Suggested Evaluation Methods- Course work- Continuous
assessment tests
08.1.14 FOOD
INTOXICATIONS
Theory
08.1.14 T0 Specific Objectives By the end of the sub-module unit, the trainee should be able to:a) explain the meaning
of food intoxicationb) describe common
food intoxications, microorganisms concerned and preventive measures
08.1.14 C CompetenceThe trainee should have the ability to use measures to prevent common food intoxications
Content08.1.14T1 Definition of food
intoxication08.1.14T2 Specific food
intoxications- Botulism- Clostridium- Perfrigens- Bacillus cereus- Staphylococcal food
poisoning
Practice08.1.14P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to promote measures to prevent food borne intoxications
Content08.1.14 P1 Preventive measures
of food intoxications
08.1.15 FOOD BORNE INTOXICATION BY MOULDS
Theory
08.1.15 T0 Specific Objectives By the end of the sub-module unit, the trainee should be able to:a) define terms b) explain specific
aflaloxicosisc) describe food borne
intoxication by moulds
d) discuss preventative measures against food borne intoxication by moulds
08.1.15C Competence The trainee should have the ability toi) Appreciate food
borne intoxication by moulds
ii) Apply preventative measures against food borne intoxication by moulds
Content08.1.15 T1 Meaning of terms
- Aflatoxins- Aflatoxicosis
08.1.15 T2 Specific aflotoxicosis- Aflatoxicosis
- Citrinin- Ochratoxins- Patulin- Sterigmatocystin- Penicillic acid- Zealenone
08.1.15T Food borne intoxication by moulds
08.1.15 Preventative measures against food borne intoxication by moulds
Practice 08.1.15P0 Specific objectives
By the end of the sub-module unit, the trainee should be able to promote measures to prevent aflatoxicosis
Content08.1.15 P1 Preventative measures
of aflotoxicosis
Suggested Teaching/Learning Resources- White board, LCD
Project, Hand outs.
Suggested Teaching/Learning Activities - Tutorials,
discussions, demonstrations, field visits.
Suggested Evaluation Methods- Course work- Continuous
assessment tests
08.1.16 ZOONOTIC DISEASES
Theory
08.1.16T0 Specific objectivesBy the end of the sub-module unit, the trainee should be able to:a) understand the
meaning of zonootic diseases
b) describe common zoomotic diseases and how they can be prevented
08.1.14 C CompetenceThe trainee should have the ability to observe measure to prevent common zoonotic diseases
Content08.1.14T1 Meaning of zoonotic
diseases- Anthrax- Tuberculosis - Brucellosis
08.1.16T2 Common zoonotic diseases and how they can be prevented
Practice08.1.16P0 Specific Objectives
By the end of the sub-module unit, the trainee should be able to promote measures against zoonotic diseases
Content08.1.16P1 Preventative measures
of zoonotic diseases
Suggested Teaching/Learning Resources- White board, LCD- Project- Hand outs.
Suggested Teaching/Learning Activities - Tutorials,- Discussions- Demonstrations,
field visits.
Suggested Evaluation Methods- Course work- Continuous
assessment tests
08.1.17 INTESTINAL PARASITES
Theory
08.1.17T0 Specific ObjectivesBy the end of this sub module unit, the trainee should be able to:a) discuss intestinal
parasites in humans b) explain the
challenges posed by intestinal parasites
c) explain ways of coping with the parasites
08.1.17 C CompetenceThe trainee should have the ability to identify parasitology issues and develop strategies to address them
Content08.1.17T1 protozoa
08.1.17T2 Helminths - Tapeworms, pinworms, and roundworms 08.1.17T3 Ways of coping with
challenges posed by intestinal parasites in humans
Practice08.1.17P0 Specific Objectives
By the end of this sub-module unit, the trainee should be able to identify various intestinal parasites
Content08.1.17P1 Identification of
various intestinal parasites
Suggested Teaching/Learning Resources- Manuals- Charts- Relevant text books- Internet
Suggested Teaching/Learning Activities- Discussions- Demonstrations- Practical exercises- Presentations
Suggested Evaluation Methods- Presentations
Written Examinations 08.1.18 EMERGING
TRENDS AND ISSUES
Theory
08.1.18T0 Specific ObjectivesBy the end of this sub module unit, the trainee should be able to:d) discuss the
emerging trends e) discuss the
challenges posed by the emerging trends and issues
f) explain ways of coping with challenges
08.1.18 C CompetenceThe trainee should have the ability to identify emerging issues and develop strategies to address them
Content
08.1.18T1 Emerging trends and issues
08.1.18T2 Challenges posed by the emerging trends
08.1.18P2 Ways of coping with challenges posed by the emerging trends
Practice08.1.18P0 Specific Objectives
By the end of this sub-module unit, the trainee should be able to develop strategies to address emerging trends and issues
Content08.1.18P1 Strategies addressing
emerging trends and issues
Suggested Teaching/Learning Resources- Manuals- Samples- Relevant text books- Internet
Suggested Teaching/Learning Activities- Discussions- Demonstrations- Practical exercises- Presentations
Suggested Evaluation Methods- Presentations- Written
Examinations
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