This is a foundation course to the study of epidemiology, which itself is the core science of occupational and public health. The course will provide the framework required for upper level courses in communicable disease control, infection control and food hygiene. Lectures will cover the concepts underlying food and water quality control and the development and control of communicable and occupational diseases in human populations. Laboratory exercises will enable students to understand the methods used by public health and occupational health laboratories to evaluate food, water, environmental and clinical specimens, and to interpret laboratory reports. Lect: 3 hrs./Lab: 2 hrs. Course Weight: 1.00 Billing Units: 1
