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Raven Peak
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Decks in this class (33)
Epidemiology
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1: Introduction to Epidemiology
1. Describe the epidemiological approach
2. Explain, with examples the interaction of host, agent and the environment in health
3. Describe the factors that influence health, morbidity and mortality in populations
26
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2: Measures of Disease Frequency
4. Define, calculate and interpret of measures of disease frequency including:
a. Prevalence
b. Incidence risk
c. Incidence rate
d. Case fatality rate
5. Select appropriate measures for different contexts
6. Understand the difference between crude and specific disease frequency measures
31
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3: Measures of Association
7. Calculate and interpret measures of association including:
i. Relative measures such as Risk Ratio (Rate Ratio, Prevalence Ratio, Odds Ratio)
ii. Absolute measures such as Risk Difference (Rate Difference, Prevalence Difference)
8. Discuss the difference between relative and absolute measures
26
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4: Study Design Pt1
9. Describe the major study designs used in epidemiological research
10. Identify the study design used in a particular epidemiological investigation
11. Explain the strengths and weaknesses of cross-sectional, case-control, and cohort studies
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5: Study Design Pt2
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6: Diagnostic Tests Pt1
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7: Diagnostic Tests Pt2
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8: Surveys and Surveillance
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9: Error in Epidemiological Research
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10: Biosecurity and Outbreak Investigation
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11: Epidemiology Q&A
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Wildlife & Environmental Health
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1: Biodiversity & Ecosystem Service, Relationship to Human Health
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2: Ecotoxicology
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3: Emerging Infectious Disease at the Wildlife-Domestic Animal-Human Interface
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4: Climate Change & Infectious Disease
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Veterinary Public Health
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1: Introduction to Veterinary Public Health
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2: Risk Assessment
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3: HACCP Prerequisites
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4: HACCP Principles
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5: Roles & Regulatory Frameworks in the Food Industry
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6: The Meat Industry from Lairage to Package
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7: Veterinary Meat Inspection and Occupational Safety
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8: Slaughtering Process and Animal Welfare Standards
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9: Conversion of Muscles to Meat Biochemistry
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10: Meat Quality Defects
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11: Foodborne Hazards Control Strategies
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12: Biological Hazards in Food Chain & Viral Diseases
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13: Biological Hazards in Food Chain & Bacterial Diseases
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Guest
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Kim: Emerging Infectious Diseases and the Role of the Chiropteran Reservoir
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VET392: One Health
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