08.1.

0 FOOD MICROBIOLOGY AND PARASITOLOGY

08.1.1 Introduction
This 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 Objectives

By the end of the unit, the trainee should be able to:
a) understand the role and significance of microorganisms
b) perform microbiological assessment procedures
c) evaluate the existence of microorganisms
d) carry out sampling of food materials
e) 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 food
h) 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 Total

08.1.01 Introduction to Food • Definition of
Microbiology and terms
Parasitology • Background
of microbiology 2 2 4
• General
importance of
microbiology
08.1.02 Role and • Significance
significance of of microorganisms
microorganisms • Role of
microorganisms in 2 2 4
the environment
and human
activities.

08.1.03 Cell and Structure of • Bacteria 2 2 4

Microorganism -Prokaryotic cell
-Eukaryotic cell
• Fungi
-mould
 -yeast
• Viruses
08.1.04 Growth of • Factors
Microorganisms affecting the
growth of
microorganisms
• Reproduction
4 2 6
in microorganisms
• Microbial
growth curves
• Cultivation
methods
08.1.05 Microscopy • General
structure of
microscope
• Types of
2 4 6
microscope
• Use, care and
maintenance of
microscope
08.1.06 Laboratory • Basic
Equipment and laboratory
Sterilization equipments and
2 2 4
materials
• Sterilization
methods
08.1.07 Staining • Definition of
terms
• Types of dyes 2 4 6
• Staining
techniques
08.1.08 Culturing • Definition of
terms
• Types of
culture media
2 4 6
• Preparation of
culture media
• Isolation of
microorganisms

08.1.0 Food sampling • Introduction

9 • Sampling
methods
6 6 12
• Surface
sampling
techniques
08.1.1 Concept of Indicator • Indicator of 4 8 12
0 Organisms quality
• Indicator of
safety
• Coliforms
• Faecal
 coliforms

08.1.1 Control of • Heat

1 Microorganisms in treatment
Food • Low
temperature
treatment
8 6 14
• Reduction of
water activity
• Chemical
agents
• Irradiation
08.1.12 Food Spoilage • Meanin
g of terms
• Spoilag
e
microorganism
in various foods 4 2 6
• Microbi
al action on
• Specific
of Microbial
Spoilage
08.1.13 Food Infection • Definiti
on of terms
• Specific
food infections
and prevention
• Typhoi
d
• Paratyp
hoid
6 2 8
• Salmon
ellosis
• Shigell
osis
• Vibrios
is
• Yersini
a
• Cholera
08.1.14 Food Intoxication • Definiti 6 2 8
on of terms
• Specific
food
intoxications
• Botulis
m
• Bacereu
s cereus
• Ciostrio
 um
• Perfrige
ns
• Staphyl
ococcal food
poisoning
08.1.15 Food Intoxication by • Definiti
Moulds on of terms
• Specific
aflaloxicosis
• food
borne
intoxication by 4 2 6
moulds
• Prevent
ative measures
against food
borne
intoxication by
moulds
08.1.16 Zoonotic Diseases
• Anthrax
• Brucell 2 2
osis

08.1.17 Parasites
Protozoa.
Helminths -
Tapeworms, 8 2 10
pinworms, and
roundworms
08.1.18 Emerging Issues and •Emerging issues and
Trends trends
•Challenges posed by
emerging issues and
trends
•Ways of managing
challenges posed by
emerging issues and
trends
Total
08.1.01T INTRODUCTION TO Content
FOOD MICROBIOLOGY AND 08.1.01P2 Application of
PARASITOLOGY microbiology

Theory Suggested
Teaching/Learning
08.1.01T Specific Objectives Activities
By the end of the sub- - Discussion
module unit, the trainee - Demonstration
should be able to: - Lecture
a) define terms applied in - Practical work
microbiology
b) outline the background Suggested
of microbiology Teaching/Learning
c) explain the general Resources
importance of microbiology
- Sample of Live
08.1.01 C Competence microorganism
The trainee should have - fermented food
the ability to apply the samples
acquired skills of - Text books
microbiology in food - diagrams
industry and public
health Suggested Evaluation
Methods
Content - Written tests
08.1.01T1 Definition of terms - Assignments
- Microbiology - Oral tests
- Microorganisms
08.1.01T2 Background of
microbiology 08.1.02 ROLE AND
08.1.01T08.1.14 Importance SIGNIFICANCE OF
of MICROORGANISMS
microbiology
Theory
Practice
08.1.02T0 Specific Objectives
08.1.01P0 Specific Objectives By the end of the sub-
By the end of the sub- module unit, the trainee
module unit, the trainee should be able to:
should be able to apply a) explain the significance
microbiology in of microorganisms
processing foods
 b) discuss the role of - Human activities
microorganisms to the  Food production
environment and human activities through fermentation
 Food borne diseases
08.1.02 C Competence  Food spoilage
The trainee should have  Energy production
the ability to:  As food
i) Identify the
 Production of
significance of
antibiotics
microorganisms to the
environment and human
Practice
activities
08.1.02P0 Specific Objectives
ii) Apply microorganisms
By the end of the sub-
in the food industry
module unit, the trainee
should be able to apply
Content
microorganisms to
08.1.02T1 Significance of
environment and food
microorganisms
processing
- Food production and
preservation through fermentation
Content
- Source of food
08.1.02P1 application of
- Source of pure enzymes
microorganisms to the
- Production of
environment and human
antibiotics
activities
- Production of single
cell protein
Suggested
- Decomposition of
Teaching/Learning
matter
Resources
- Food spoilage
- Text books
- Food poisoning and
- Diagrams
food borne diseases
- Pest control
Suggested
- Purification of air
Teaching/Learning
08.1.02T2 Role of microorganisms
Activities
to environment and
- Practical work
human activities
- Field trips
- Environment
- Demonstrations
 Decomposition of death - Discussions
organic matter - presentations
 Recycling of
elements/nutrients around the food Suggested Evaluation
chain Methods
 Pest control - examinations at the end
 Purification of air of the module
 - test
- oral test Practice
- assignments 08.1.03P0 Specific Objectives
By the end of the sub-
08.1.03 CELL AND module unit, the trainee
STRUCTURE OF should be able to:
MICROORGANISM a) draw a cross-section of
procaryotic cell, yeast, mould and
Theory viruses
b) label the different
08.1.03T0 Specific Objectives structures of bacterial cells, fungi
By the end of the sub- and viruses
module unit, the trainee
should be able to: Content
a) describe prokaryotic 08.1.03P1 Cross-section of
cells and eukaryotic cells procaryotic cell, yeast,
b) explain the structures mould and viruses
of prokaryotic and eukaryotic cells 08.1.03P2 Structures of
c) describe the structure of procaryotic cell, yeast
fungi mould and viruses
d) discuss the structure of
viruses Suggested
08.1.03 C Competence Teaching/Learning
The trainee should have Resources
the ability to: - text books
i) Identify prokaryotic - diagrams
cells and eukaryotic cells - photographs
ii) Differentiate the - internet
bacteria, fungi and viruses
Suggested
Content Teaching/Learning
08.1.03T1 prokaryotic cells and Activities
eukaryotic cells - Discussions
- Prokaryotic cells - Demonstrations
- Eukaryotic cells - Lecture
- Table of comparison - Project work
08.1.03T2 Structures of
prokaryotic and Suggested Evaluation
eukaryotic cells Methods
08.1.03T08.1.14 Structures of - Examination at end of
fungi module
- Yeast - Tests
- Mould - Practical assignment
08.1.03T4 Structures of viruses
08.1.04 GROWTH OF Suggested
MICROORGANISMS Teaching/Learning
Resources
Theory - Text books
- Diagrams
08.1.04T0 Specific Objectives - Microorganisms manual
By the end of the sub- - Internet
module unit, the trainee
should be able to: Suggested
a) describe factors Teaching/Learning
affecting the growth of Activities
microorganisms - Discussions
- Intrinsic parameters - Demonstrations
- Extrinsic parameters - Lecture
b) describe reproduction in - Project work
microorganisms
c) explain microbial Suggested Evaluation
growth curves Methods
d) discuss cultivation - Examination at end of
methods of microorganisms module
- Tests
08.1.04 C Competence - Practical assignment
The trainee should have
the ability to: 08.1.05 MICROSCOPY
i) Culture
microorganisms Theory
ii) Differentiate the
bacteria, fungi and viruses 08.1.05T0 Specific Objectives
By the end of the sub-
Content module unit, the trainee
08.1.04T1 Factors affecting the should be able to:
growth of a) identify various parts of
microorganisms a modern light microscope
- Intrinsic parameters b) describe the use, care
- Extrinsic parameters and maintenance of microscope
08.1.04T2 Reproduction in c) describe different types
microorganisms of microscopes
08.1.04T08.1.14 Microbial
growth 08.1.05 C Competence
curves The trainee should have
08.1.04T4 Cultivation methods the ability to:
i) identify parts of a
microscope
 ii) use, care and maintain a b) use , care and maintain
microscope a microscopes

Content Content
08.1.05T1 Parts of a modern light 08.1.05P1 Parts of a microscope
microscope 08.1.05P2 Care and maintain a
- Ocular microscopes
- Nose piece
- Objectives
- Stage focussing knob - Prepare smears
- Condenser - Focussing using
different magnifying objectives
- Diaphragm
- Arm Suggested
- Light source Teaching/Learning
08.1.05T2 Use, care and Activities
maintenance of - Discussion
microscope - Demonstration
- Focussing using - Lecture
different objectives - Practical work
- Preparing a smear
- Microscope cleaning Suggested
- Cleaning objective lens Teaching/Learning
- Cleaning high power Resources
objective
08.1.05T08.1.14 Types of - Sample of live
microscopes microorganism
- Light microscopes - fermented food
- Bright field samples
microscopes - Text books
- Dark field microscopes - diagrams
- Phase contrast
microscopes Suggested Evaluation
- Fluorescence Methods
microscopes - Written tests
- Electron microscopes - Assignments
- Oral tests
Practice
08.1.05P0 Specific Objectives 08.1.06 LABORATORY
By the end of the sub- EQUIPMENT AND
module unit, the trainee STERILIZATION
should be able to:
a) identify parts of a Theory
microscope
08.1.06T0 Specific Objectives By the end of the sub-
By the end of the sub- module unit, the trainee
module unit, the trainee should be able to:
should be able to: a) identify basic
a) identify basic apparatus microbiology laboratory apparatus
used in microbiological work b) carry out sterilization of
b) describe methods used different apparatus in the
for sterilization of different laboratory
laboratory equipments
Content
08.1.06 C Competence 08.1.06P1 Identifying basic
The trainee should have microbiology laboratory
the ability to: apparatus
i) Identify basic 08.1.06P2 Sterilization
apparatus used in - Dry heat
microbiological work  Flaming wire loop
ii) Sterilize different  Flaming glass spreader
laboratory equipments - Wet heat sterilization
- Autoclaving
Content - Tyderllization
08.1.06T1 Basic apparatus
- Petri dishes Suggested
- Microscope slides Teaching/Learning
- Inoculation loop Activities
- Pipette - Discussion
- Autoclave - Demonstration
- Incubators - Lecture
- Oven - Practical work
- Glass rods Suggested
- Spreader
- Flasks Teaching/Learning
08.1.06T2 Sterilization methods Resources
- Sterilization in absence - Sample of Live
of moisture microorganisms
- Sterilization in presence - fermented food
of moisture samples
- Disinfection - Text books
- Irradiation - diagrams
- Food preservation
Suggested Evaluation
Practice Methods
08.1.06P0 Specific Objectives - Written tests
- Assignments
- Oral tests
 By the end of the sub-
08.1.07 STAINING module unit, the trainee
should be able to:
Theory a) prepare a microscopic
slide smear
Theory b) carry out different
staining procedures
08.1.07T0 Specific Objectives
By the end of the sub- Content
module unit, the trainee 08.1.07P1 Preparation of smear
should be able to: 08.1.07P2 Staining procedures
a) explain the importance - Positive and negative
of staining staining
b) identify types of dyes
c) explain how dyes work Suggested
d) describe different Teaching/Learning
staining procedures Activities
- Discussion
08.1.07 C Competence - Demonstration
The trainee should have - Lecture
the ability to: - Practical work
i) Identify staining dyes
ii) Use dyes to stain Suggested
specimen Teaching/Learning
Resources
Content - Text books
08.1.07T1 Importance of staining - Basic equipments
08.1.07T2 Types of dyes - diagrams
- Positive staining
dyes Suggested Evaluation
- Negative staining Methods
dyes - Written tests
08.1.07T08.1.14 working of - Assignments
dyes - Oral tests
08.1.07T4 Staining procedures
- Gram stain procedures 08.1.08 CULTURING
- Acid fast staining
- Endospore staining Theory
- Flagella staining
- Capsule staining 08.1.08T0 Specific Objectives
- Preparation of smear By the end of the sub-
module unit, the trainee
Practice should be able to:
08.1.07P0 Specific Objectives a) define the basic terms
 b) identify the different 08.1.08T4 Culturing and
types of culture media incubation methods
c) explain composition of - Culturing methods
culture media  Pour plate method
d) describe culturing and  Spread plate method
incubation methods  Streaking method
e) explain methods of  Stabbing method
isolation of microorganisms to - Incubation methods
pure culture  Aerobic
 Anaerobic
08.1.08 C Competence
The trainee should have  Microaerophillic
the ability to:  CO2
i) Prepare culture  Temperature
media for culturation  Humidity
of different 08.1. 08T5 Methods of isolation of
microorganisms microorganisms to pure
ii) Isolate culture
microorganisms to - Streak plate
pure culture - Absolute dilution
technique
Content - Pour plate
08.1.08T1 Definition basic terms
- Culture media Practice
- Colony forming unit 08.1.08P0 Specific Objectives
(CFM) By the end of the sub-
- Isolation module unit, the trainee
08.1.08T2 Types of culture media should be able to:
- General purpose media a) identify the different
- Selective media components of culture media
- Differential media b) prepare culture media
- Enrichment media c) isolate microorganisms
08.1.08T08.1.14 to pure culture
Composition of
culture media Content
- Carbon source 08.1.08P1 Components of culture
- Nitrogen source media
- Dye - Carbon source
- Vitamin source in - Nitrogen source
specific media - Dye
- Agar - Vitamin source in
- Water specific media
- In organic ions - Agar
- Water
 - In organic media 08.1.09 FOOD SAMPLING
08.1.08P2 Preparation of culture
media Theory
- General purpose media
- Selective media 08.1.09T Specific Objectives
- Enrichment media By the end of the sub-
08.1.08P08.1.14 Isolation of module unit, the trainee
microorganisms should be able to:
- Streak plating a) explain the necessity of
- Absolute dilution food sampling
technique b) carry out sampling of
- Pour plate technique liquid and solid food materials
c) describe surface
Suggested sampling techniques
Teaching/Learning
Activities 08.1.09 C Competence
- Discussion The trainee should have
- Demonstration the ability to:
- Lecture i) Sample liquid and
- Practical work solid food materials
ii) Apply surface
Suggested sampling techniques
Teaching/Learning
Resources Content
- Sample of Live 08.1.09T1 Necessity of food
microorganism sampling
- fermented food 08.1.09T2 Sampling
samples - Liquid sampling
- Text books - Solid food materials
- Diagrams sampling
- Media 08.1.09T08.1.14 Surface
sampling techniques
Suggested Evaluation - Surface slices
Methods - Rinses and washes
- Written tests - Swabs
- Assignments - Adhesive tapes
- Oral tests - Agar sausage
- Impression plates
- Contact slide

Practice
08.1.09P0 Specific Objectives
 By the end of the sub-
module unit, the trainee a) implement
should be able to: microbiological specifications
a) Carry out sampling of b) follow microbiological
liquids and solid food materials guidelines
b) Use surface sampling
techniques Content
22.2.02P1 Microbiological
Content standards
08.1.09P1 Sampling of liquids and 22.2.02P2 Microbiological
solid food materials specifications
- Liquid sampling 22.2.02P08.1.14
- Solid sampling
08.1.09P2 Surface sampling Microbiological
techniques guidelines
- Surface slices
- Rinses and wastes Suggested
- Swabs Teaching/Learning
- Adhesive tapes Resources
- Agar sausage - Textbooks
- Impression plates - Journals
- Contact slide - Standard tables
- Charts
Suggested - Training manuals
Teaching/Learning
Resources Suggested
- Training manuals Teaching/Learning
- White board Activities
- LCD - Group discussions
- Projector - Illustrations
- Computer
Suggested Evaluation
Suggested Methods
Teaching/Learning - Tests
Activities - Questions and answers
- Discussions
- Tutorials 08.1.10 CONCEPT OF
- Demonstrations INDICATOR
ORGANISMS
Suggested Evaluation
Methods Theory
- Course work 08.1.10T0 Specific Objectives
- Continuous assessment
tests
 By the end of the sub- b) examine for faecal
module unit, the trainee coliforms
should be able to:
a) explain the concept of Content
using organisms as indicators of 08.1.10P1 Assessing for total
quality and safety coliforms
b) carry out 08.1.10P2 Examining for faecal
microbiological assessment of coliforms
total coliforms - Streptococci

08.1.10 C Competence Suggested

The trainee should have Teaching/Learning
the ability to: Resources
i) Relate coliforms to - Textbooks
food quality and safety - Practical manuals
ii) Carry out sampling, - Media
preventive tests,
confirmatory tests and Suggested
completed tests for coliforms Teaching/Learning
Activities
Content - Assignments
08.1.10T1 Using organisms as - Discursions
indicators of quality and - Lecture
safety
- Indicators of quality Suggested Evaluation
- Safety of quality Methods
08.1.10T2 Microbiological - Tests
examination for - Question and answers
coliforms
- Sampling
- Preventive tests 08.1.11 CONTROL OF
- Confirmatory tests MICROORGANISMS
- Completed tests IN FOOD
- Microbial examination
for faecal streptococci Theory

Practice 08.1.11T0 Specific Objectives

08.1.10P0 Specific Objectives
By the end of the sub-
module unit, the trainee
should be able to:
a) assess for total
coliforms
By 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 By the end of the sub-
treatment module unit, the trainee
c) describe water should be able to:
reduction activity a) carry out pasteurization
d) describe the use of of foods
chemical agents in control of b) apply sterilization of
microorganisms foods
e) explain irradiation of c) use low temperature to
microorganisms control
d) promote use of
08.1.11C Competence chemical agents in food
The trainee should have preservatives to control
the ability to control microorganisms in food
microorganisms in food
using various methods Content
08.1.11P1 Pasteurization
Content 08.1.11P2 Sterilization
08.1.11T1 Heat treatment 08.1.11P08.1.14 Temperature to
- Pasteurization control
- Sterilization 08.1.11P4 Chemical agents in food
08.1.11T2 Low temperature preservatives
treatment
- Chilling Suggested
- Freezing Teaching/Learning
08.1.11T08.1.14 Effects of Resources
reduction of water - Training manual
activity - Text books
- Bacteria - Computer
- Moulds - White board
- Yeasts
08.1.11T4 Chemical agents and Suggested
food preservatives Teaching/Learning
- Acids and their Activities
effects - Discussions
- Antibiotics - Tutorials
- Detergents - Lecture
- Disinfectants
- Food preservatives Suggested Evaluation
08.1.11T4 Use of irradiation Methods
- Ionising radiation - Course work
- Continuous
Practice
08.1.11P0 Specific Objectives 08.1. 12 FOOD
SPOILAGE
 - Colour defects
Theory - Slimliness

08.1.12T0 Specific Objectives Practice

By the end of the sub- 08.1.12P0 Specific Objectives
module unit, the trainee By the end of the sub-
should be able to: module unit, the trainee
a) define terms should be able to:
b) describe the a) demonstrate microbial
spoilage action on carbohydrates,
microorganisms in proteins and lipids
different types of b) identify types of
foods microbial spoilage
c) explain the
action of micro Suggested
organisms in Teaching/Learning
different Resources
components of food. - Written project
d) describe specific - Hand outs.
microbial spoilage
Suggested
Content Teaching/Learning
08.1.12T1 Definition of terms Activities
08.1.12T2 Spoilage - Tutorials, discussions,
microorganisms in demonstrations, field visits.
different types of foods
Carbohydrates Suggested
Proteins Lipids Evaluation Methods
08.1.12T08.1.14 Action of - Course work
micro - Continuous assessment
organisms in different tests
components of food
08.1.12T4 Specific microbial
spoilage
Organoleptic
- Bitterness
- Putrescence
- Alkalinization 08.1.13 FOOD INFECTIONS
- Lipolytic
- Pectinolysis Theory
- Souring
- Ropiness 08.1.13T0 Specific Objectives
- Fecal odour
- Loss of flavour
 By 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 Competence
The Trainee should
have the ability to
prevent common
food infections
Content
08.1.13T1 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
Practice
08.1.13P0 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
Content
08.1.13P1 Types of toxins
produced by bacteria
08.1.13P2 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 intoxication
b) describe common food
intoxications,
microorganisms concerned
and preventive measures
08.1.14 C Competence
The trainee should
have the ability to
use measures to
 prevent common d) discuss preventative
food intoxications measures against food borne
intoxication by moulds
Content
08.1.14T1 Definition of food 08.1.15C Competence
intoxication The trainee should have
08.1.14T2 Specific food the ability to
intoxications i) Appreciate food borne
- Botulism intoxication by moulds
- Clostridium ii) Apply preventative
- Perfrigens measures against food borne
- Bacillus cereus intoxication by moulds
- Staphylococcal food
poisoning Content
08.1.15 T1 Meaning of terms
Practice - Aflatoxins
08.1.14P0 Specific Objectives - Aflatoxicosis
By the end of the sub- 08.1.15 T2 Specific aflotoxicosis
module unit, the trainee - Aflatoxicosis
should be able to - Citrinin
promote measures to - Ochratoxins
prevent food borne - Patulin
intoxications - Sterigmatocystin
- Penicillic acid
Content - Zealenone
08.1.14 P1 Preventive measures 08.1.15T Food borne intoxication
of food intoxications by moulds
08.1.15 Preventative measures
08.1.15 FOOD BORNE against food borne
INTOXICATION BY intoxication by moulds
MOULDS
Practice
Theory 08.1.15P0 Specific objectives
By the end of the sub-
08.1.15 T0 Specific Objectives module unit, the trainee
By the end of the sub- should be able to
module unit, the trainee promote measures to
should be able to: prevent aflatoxicosis
a) define terms
b) explain specific Content
aflaloxicosis 08.1.15 P1 Preventative measures
c) describe food borne of aflotoxicosis
intoxication by moulds
 Suggested diseases
Teaching/Learning - Anthrax
Resources - Tuberculosis
- White board, LCD - Brucellosis
Project, Hand outs. 08.1.16T2 Common zoonotic
diseases and how they
Suggested can be prevented
Teaching/Learning
Activities Practice
- Tutorials, discussions, 08.1.16P0 Specific Objectives
demonstrations, field visits. By the end of the sub-
module unit, the trainee
Suggested Evaluation should be able to
Methods promote measures
- Course work against zoonotic
- Continuous assessment diseases
tests
Content
08.1.16P1 Preventative measures
of zoonotic diseases
08.1.16 ZOONOTIC
DISEASES Suggested
Teaching/Learning
Theory Resources
- White board, LCD
08.1.16T0 Specific objectives - Project
By the end of the sub- - Hand outs.
module unit, the trainee
should be able to: Suggested
a) understand the meaning Teaching/Learning
of zonootic diseases Activities
b) describe common - Tutorials,
zoomotic diseases and how - Discussions
they can be prevented - Demonstrations, field
visits.
08.1.14 C Competence
The trainee should have Suggested Evaluation
the ability to observe Methods
measure to prevent - Course work
common zoonotic - Continuous assessment
diseases tests

Content 08.1.17 INTESTINAL

08.1.14T1 Meaning of zoonotic PARASITES
 08.1.17P1 Identification of
Theory various intestinal
parasites
08.1.17T0 Specific Objectives
By the end of this sub Suggested
module unit, the Teaching/Learning
trainee should be able Resources
to: - Manuals
a) discuss intestinal - Charts
parasites in humans - Relevant text books
b) explain the challenges - Internet
posed by intestinal parasites
c) explain ways of coping Suggested
with the parasites Teaching/Learning
Activities
08.1.17 C Competence - Discussions
The trainee should - Demonstrations
have the ability to - Practical exercises
identify parasitology - Presentations
issues and develop
strategies to address Suggested Evaluation
them Methods
- Presentations
Content Written Examinations
08.1.17T1 protozoa 08.1.18 EMERGING
TRENDS
08.1.17T2 Helminths - AND ISSUES
Tapeworms, pinworms, and
roundworms Theory

08.1.17T3 Ways of coping with 08.1.18T0 Specific Objectives

challenges posed by
intestinal parasites
in humans
Practice
08.1.17P0 Specific Objectives
By the end of this sub-
module unit, the
trainee should be able
to identify various
intestinal parasites
By 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

Content 08.1.18 C Competence

 The trainee should
have the ability to 08.1.18P1
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
Practice
08.1.18P0 Specific Objectives
By the end of this sub-
module unit, the
trainee should be able
to develop strategies
to address emerging
trends and issues
Content
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
23