HLT 555 Week 2 Environmental Epidemiology Assessment
HLT 555 Week 2 Environmental Epidemiology Assessment
HLT 555 Week 2 Environmental Epidemiology Assessment
Complete the Environmental Epidemiology Assessment.
APA format is not required, but solid academic writing is expected.
HLT555.v10R.EnvironmentalEpidAssessmen_student.docx
HLT 555 Week 2 Discussions
Discussion 1
Why are studies on the health effects of smoking among individual who smoke not a concern of environmental epidemiology? Explain the reason why exposure to secondhand cigarette smoke is a concern of this discipline.Environmental Epidemiology Assessment
Discussion 2
Explain why you and your classmates may have a different response to the same exposure to a chemical. Provide a specific example.Environmental Epidemiology Assessment
HLT 555 Week 3 Discussions
Discussion 1
What are some examples of environmental sources of exposure of populations to toxic heavy metals? What factors can exacerbate the effects of toxic exposures on populations with low socioeconomic status?
Discussion 2
What types of injury of public health concern are associated with exposure to each of the different forms of radiation? How does the risk of each injury vary with the dose of the radiation in question?
HLT 555 Week 3 Exposure and Risk Assessment
Details:
This assignment is in two parts:
Part 1: Exposure Assessment Case Study
Read Cross-sectional Exposure Assessment of Environmental Contaminants in Churchill County, Nevada by the Centers for Disease Control and Prevention (2003). Use this case study to complete the Exposure Assessment form.
Part 2: Risk Assessment Case Study
Read Illness Associated with Drift of Chloropicrin Soil Fumigant Into a Residential Area Kern County, California, 2003. Use this case study to complete the Risk Assessment assignment.
HLT555.v10R.RiskAssessment_student.docx HLT555.v10R.ExposureAssessmentCaseStudy_student.docx
HLT 555 Week 7 Reducing the Risk of Foodborne Illnesses
Details:
The Hazard Analysis Critical Control Plan (HACCP) is a system used to reduce the risk of foodborne illnesses in the United States. Preventing problems from occurring is the paramount goal underlying any HACCP system. The principles employed in the development of HACCP plans meet the goal of preventing foodborne illnesses.
In a PowerPoint presentation of 5-10 slides, describe the history and application of the HACCP system, addressing the following:
Provide a brief history of HACCP.
Describe the steps involved in the development and implementation of a HACCP plan.
What are the advantages of using HACCP rather than traditional food safety programs in retail food establishments?
Describe critical control points and critical limits as they are used in HACCP programs and what happens when there is a deviation.
Why is monitoring an important step in the HACCP system?
You are required to use a minimum of three additional references in preparing your presentation.
APA format is not required, but solid academic writing is expected.
This assignment uses a grading rubric. Instructors will be using the rubric to grade the assignment; therefore, students should review the rubric prior to beginning the assignment to become familiar with the assignment criteria and expectations for successful completion of the assignment.
You are not required to submit this assignment to Turnitin, unless otherwise directed by your instructor. If so directed, refer to the directions in the Student Success Center. Only Word documents can be submitted to Turnitin.
HLT 555 Week 7 Discussions
Discussion 1
Describe the categories of hazards that may be present in foods and suggest methods for their control and prevention.
Discussion 2
How do food recalls contribute to the safety of our nations food supply? What do you think are some strengths and weaknesses of this process?
