목차 일부
Chapter 01 건 강 21
1. 건강 ······· 21
1) 건강의 개념 ······ 21
2) 건강의 척도와 장애 요인 ···· 21
2. 질병 ················· 22
1) 질병 발생 3대 요소 ·········· 22
2) 질병관리 ··············· 23
3. 건강증진사업 ·······...
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목차 전체
Chapter 01 건 강 21
1. 건강 ······· 21
1) 건강의 개념 ······ 21
2) 건강의 척도와 장애 요인 ···· 21
2. 질병 ················· 22
1) 질병 발생 3대 요소 ·········· 22
2) 질병관리 ··············· 23
3. 건강증진사업 ·············24
Chapter 02 공중보건 26
1. 공중보건의 역사 ············ 26
1) 고대기(B.C.∼500년) ········· 26
2) 중세기(500년∼1500년) ··········· 26
3) 근세기(1500년∼1850년) ············· 28
4) 근대기(1850년∼1900년) ·········· 28
5) 현대기(1900년∼) ············· 29
6) 우리나라 공중보건학의 역사 ············· 30
① 고대(B.C.∼935년) _ 30 ② 중세(935년∼1392년) _ 30
③ 근대(1392년∼1893년) _ 30 ④ 현대(1894년∼1999년) _ 31
⑤ 보건 분야에 대한 각종 기관 설립, 법령 및 규칙 제정 시기 _ 31
2. 공중보건학의 정의 ····························· 32
3. 공중보건 수준 평가 ··················· 33
1) 평균수명 ································· 34
2) 보통사망률 ················································ 34
3) 비례사망지수 ········································ 34
4) 영아사망률 ······································· 34
4. 공중보건의 범위 ··························· 34
① 환경관리 분야 _ 34 ② 질병관리 분야 _ 35
③ 보건관리 분야 _ 35
5. 공중보건사업 ··············· 35
Chapter 03 식품위생 36
1. 식품위생의 정의 ····································· 36
2. 식품의 변질 ···················································· 37
1) 변질 ··········································· 37
2) 식중독 ·········································· 37
① 세균에 의한 식중독 _ 37 ② 자연독에 의한 식중독 _ 37
③ 화학물질에 의한 식중독 _ 38 ④ 중금속에 의한 식중독 _ 38
3) 위해요소중점관리기준(HACCP, Hazard Analysis and Critical Control Point) ·········· 40
4) 신개념 식품의 안정성 ········································ 40
3. 식품의 보존 ············································ 41
1) 물리적 보존법 ·········································· 41
① 가열법 _ 41 ② 냉장 . 냉동법 _ 42
③ 건조법 _ 42 ④ 자외선 및 방사선 이용법 _ 42
2) 화학적 보존법 ······································ 42
① 염장법과 당장법 _ 42 ② 산 및 보존료 첨가법 _ 42
③ 훈연법 _ 42 ④ 천연물 첨가법 _ 43
3) 우유 살균법 ···································· 43
Chapter 04 환경과 오염 44
1. 환경위생 ······································· 44
2. 환경의 분류 ······································ 44
3. 환경오염 ········································45
1) 공기 ············································ 45
① 산소(O2) _ 46 ② 질소(N2) _ 46
③ 이산화탄소(CO2) _ 46 ④ 아황산가스(SO2) _ 46
⑤ 오존(O3) _ 46
2) 대기오염 ··································· 47
① 대기오염물질 _ 48 ② 실내공기오염 _ 50
③ 온난화 현상 _ 50 ④ 산성비 _ 51
⑤ 엘니뇨(elnino) _ 51 ⑥ 오존층 파괴 _ 51
⑦ 열대야 _ 51 ⑧ 열섬효과 _ 51
3) 대기오염 방지대책 ······························· 52
4) 수질오염 ······································ 52
① 수질오염의 특징 _ 52 ② 수질오염원 _ 52
③ 부영양화 현상 _ 53 ④ 적조 현상 _ 53
⑤ 수질오염 지표 _ 53 ⑥ 수질오염의 영향 _ 54
5) 분뇨 및 폐기물 ·······························54
① 분뇨 처리 _ 54 ② 폐기물 처리 _ 55
6) 소음 및 진동 ······························ 55
① 소음 _ 55 ② 진동 _ 56
7) 주택 및 의복위생 ····························57
① 주택 _ 57 ② 의복 _ 58
4. 환경오염 대책 ···························· 58
Chapter 05 산업보건 60
1. 산업보건의 정의 ··························60
2. 산업재해 ······························60
1) 직업병 ······························· 61
2) 산업중독 ···························· 62
① 납중독 _ 63 ② 수은중독 _ 63
③ 크롬중독 _ 63 ④ 카드뮴중독 _ 63
3) 산업피로 ·························· 64
3. 산업보건사업 ························· 66
1) 작업 환경의 위생 관리 ····················· 66
2) 근로자의 건강 관리 ·················· 66
3) 근로자의 영양 관리 ···················67
Chapter 06 보건관리 68
1. 보건행정 ······················68
1) 보건행정의 특성 ················ 68
2) 보건행정의 원칙 ···················68
3) 보건행정기구 ·························· 69
4) 보건행정범위 ······················ 69
5) 사회보장제도 ···················· 70
① 사회보험 _ 71 ② 공적부조 _ 71
③ 공공서비스 _ 72
2. 보건교육 ······················ 72
1) 보건교육의 정의 ·················· 72
① 가정보건교육 _ 72
② 학교보건교육 _ 72
③ 지역사회보건교육 _ 73
④ 전문직보건교육 _ 73
2) 보건교육의 목적 ···················73
3) 보건교육의 방법 ····················73
① 개인접촉 방법 _ 73 ② 집단접촉 방법 _ 74
③ 대중접촉 방법 _ 74
4) 보건교육 평가 ···················· 74
3. 학교보건 ·························· 74
1) 학교보건의 정의 ···················· 74
2) 학교보건의 중요성 ··················· 75
3) 학교보건사업 ····················· 75
① 학교 신체검사 및 건강검진 _ 75 ② 전염병 질환 관리 _ 76
③ 학교 급식 관리 _ 76 ④ 학교 환경 관리 _ 76
4. 모자보건 ····················· 76
1) 모자보건의 중요성 ················77
2) 모자보건사업 ················ 77
3) 모자보건의 지표 ··········77
① 영아사망률 _ 77 ② 주산기사망률 _ 78
③ 모성사망률 _ 79
4) 모성보건 ··········· 79
① 산전 관리 _ 79 ② 산후 관리 _ 79
5) 영유아보건 ··········80
6) 가족계획 ············· 81
5. 노인보건 ············· 82
6. 정신보건 ············· 83
1) 정신질환의 원인과 종류 ······ 84
2) 정신보건사업 ············· 84
① 정신보건센터 확충 및 운영지원 _ 86
② 사회복귀시설 확충 및 운영지원 _ 86
③ 아동 . 청소년 정신보건사업 _ 86
7. 영양보건 ·············· 87
1) 5대 영양소의 종류와 작용 ·····87
① 탄수화물 _ 87 ② 단백질 _ 87
③ 지방 _ 88 ④ 비타민 _ 88
⑤ 무기질 _ 88 ⑥ 식이섬유 _ 88
2) 영양소의 3대 작용 ·····89
3) 영양개선 ······· 89
Chapter 01 소독학 95
1. 미생물 ···95
1) 미생물의 역사 ·········95
2) 미생물의 분류 ············ 98
① 세균(bacteria) _ 98 ② 리케치아(rickettsia) _ 98
③ 클라미디아(chlamydia) _ 98 ④ 바이러스(virus) _ 99
⑤ 진균(fungus) _ 100 ⑥ 원충(protozoa) _ 100
3) 미생물의 증식 ·········100
① 영양원 _ 100 ② 물 _ 101
③ 온도 _ 101 ④ 산소 _ 102
⑤ pH(수소이온농도) _ 102 ⑥ 염농도 _ 102
2. 소독과 멸균 ······· 102
3. 소독법의 분류 ··· 104
1) 자연소독법 ···· 104
① 희석에 의한 소독법 _ 104 ② 태양광선에 의한 소독법 _ 104
③ 한냉에 의한 소독법 _ 104
2) 물리적 소독법 ···· 105
① 소각법 _ 105 ② 화염멸균법 _ 105
③ 건열멸균법 _ 105 ④ 저온살균법 _ 105
⑤ 자비소독법 _ 106 ⑥ 고압증기멸균법 _ 106
⑦ 간헐멸균법 _ 106
3) 화학적 소독법 ······ 107
① 소독제의 구비조건 _ 107 ② 소독제의 종류 _ 107
③ 소독제 사용 시 주의사항 _ 109
4. 미용분야의 소독과 위생 ······· 109
1) 미용인을 위한 소독 ·········· 110
2) 질병오염원 ·················· 110
3) 미용 분야별의 소독 ··········· 111
① 헤어숍 _ 111 ② 피부관리숍 _ 111
③ 메이크업숍 _ 112 ④ 네일숍 _ 112
4) 대상별 소독법 ······················113
5) 소독약품 사용상의 주의 및 부작용 ····················115
Chapter 02 전염병학 119
1. 전염병 관리 ····················· 119
1) 전염병 관리의 변천사 ······ 119
① 종교설(신벌설) _ 119 ② 점성설 _ 119
③ 장기설 _ 119 ④ 접촉전염설 _ 120
⑤ 미생물 병인론 _ 120
2) 전염성 질환의 변천 양상 ······················· 120
3) 전염병의 생성 과정 ············ 121
① 병원체 _ 121 ② 병원소 _ 121
③ 탈출 _ 122 ④ 전파 _ 122
⑤ 침입 _ 123 ⑥ 숙주의 감수성 _ 124
2. 소화기계통 전염병 ······ 125
1) 유행성 감염 ····· 126
2) 세균성 이질 · 126
3) 콜레라 ···· 126
4) 장티푸스 · 127
5) 폴리오 ··· 127
3. 호흡기계통 전염병 ·· 127
1) 인플루엔자 ······································· 127
2) 디프테리아 ··············· 128
3) 백일해 ·················· 128
4) 결핵 ······················ 128
5) 홍역 ················· 128
6) 풍진 ····················· 128
7) 유행성 이하선염 ······················· 129
4. 급 . 만성 전염병 ··························· 129
1) 급성 전염병 ········ 129
① 소화기계통 전염병 _ 129 ② 호흡기계통 전염병 _ 129
③ 절족동물매개 전염병 _ 129 ④ 동물매개 전염병 _ 130
2) 만성 전염병 ·········· 130
① 결핵 _ 130 ② 나병 _ 130
5. 접촉성 전염병 ···130
1) 성병 ··················· 130
2) 트라코마 ·······131
3) 에이즈 ········ 131
4) 진균성 피부질환 ······ 131
6. 기생충 전염병 ·· 131
1) 기생충 질환 ····· 132
2) 기생충 질환 예방 ······· 132
7. 전염병의 예방과 관리대책 ······ 132
1) 전파 과정의 차단 ·········· 132
① 병원소 제거 _ 132 ② 감염력 감소 _ 132
③ 병원소 격리 _ 132 ④ 검역 _ 134
2) 환경위생 관리 ······· 134
① 소독 _ 134 ② 멸균 _ 134
③ 방부 _ 134 ④ 구충구서 _ 134
3) 하수처리 ············ 135
4) 식품위생 관리 ··· 135
Chapter 03 역학 136
1. 역학의 정의 ···· 136
2. 역학의 기본 요인 ···· 136
1) 병원체(병인) ····· 136
① 영양소 _ 136 ② 외인성 화학물질 _ 136
③ 내인성 화학물질 _ 137 ④ 유전적 요인 _ 137
⑤ 물리적인 요인 _ 137 ⑥ 생물병원체 _ 137
2) 숙주 ··················
③ 성격 _ 137 ④ 사회계급 _ 138
⑤ 연령 _ 138 ⑥ 성별 _ 138
⑦ 인종 _ 138
3) 환경 ········· 138
① 물리적 환경 _ 138 ② 생물학적 환경 _ 138
③ 사회 . 경제적 환경 _ 139
3. 역학의 역할 ·················· 139
1) 질병발생의 원인 규명 ··· 139
2) 질병의 발생 및 유행의 감시 ······· 139
3) 질병의 자연사 연구 ··················· 139
4) 보건의료 기획과 평가를 위한 자료 제공 · 140
5) 임상에서의 활용 ········ 140
4. 역학조사 ············ 140
1) 환자진단의 확인 ······· 140
2) 역학의 확인 ······ 141
3) 발생일시의 확인 ······ 141
4) 유행의 지리적 분포 확인 ····· 141
5) 유행의 가설설정 및 가설의 검증 ·· 142
6) 예방 대책 수립과 보고서 작성 ·· 142
Chapter 01 영양과 영양소 145
1. 영양소의 기능 ·········· 146
Chapter 02 영양과 물질대사 147
1. 탄수화물 ························ 147
2. 단백질 ·························· 148
3. 지질 ·························· 150
4. 비타민 ···························152
1) 수용성 비타민 ·························152
2) 지용성 비타민 ···························154
5. 무기질 ··························· 155
1) 다량 무기질 ························· 155
2) 미량 무기질 ························· 156
6. 물 ···························· 157
7. 항산화성분 ·························159
Chapter 03 영양소별 피부에 미치는 작용 161
1. 당질(탄수화물) ····················· 161
2. 지방질 ························· 161
1) 필수 지방산 ······················· 162
2) 포화 지방산과 불포화 지방산 ·············· 162
3. 단백질 ························· 163
4. 비타민 ········································ 164
1) 비타민 A ······················· 164
2) 비타민 D ······················· 164
3) 비타민 E ······················164
4) 비타민 B군 ·················· 165
5) 비타민 C ······················165
5. 무기질 ···················· 165
1) 칼슘과 인 ·················· 166
2) 칼슘과 나트륨 ············ 166
3) 철과 요오드 ············ 166
6. 수 분 ··············· 166
1) 수분이 피부에 미치는 영향 ······167
2) 수분 결핍 시 피부에 나타나는 현상 ···167
3) 수분 결핍 시의 피부관리 ······ 167
7. 피부타입에 따른 효과적인 미용식 ·· 167
1) 건조하고 거친 피부 ········· 167
2) 지성 피부 및 여드름 피부 ····· 168
3) 민감성 피부 ·········· 168
Chapter 04 모발과 영양 169
1. 모발과 비타민 ········· 169
2. 모발과 무기질 ·········· 170
3. 모발과 단백질 ········· 170
4. 모발관리 ············· 171
1) 모발과 두피 ··········· 171
① 두피 케어 _ 171 ② 샴푸 _ 172
2) 모발 손상 예방법 ·······172
3) 손상 모발 관리법·········· 173
Chapter 01 피부의 특징 177
1. 피부의 구조 ····· 177
1) 피부 3층 ··· 177
① 표피 _ 177 ② 진피 _ 178
③ 피하조직 _ 178
2. 표피의 구조와 기능 ··· 178
1) 기저층 · 179
2) 유극층 ····· 180
3) 과립층 ··········· 180
4) 투명층 ···················· 180
5) 각질층 ······················ 180
3. 진피의 구조와 기능 ···· 181
1) 유두층 ······ 182
2) 망상층 ·············· 182
3) 진피구성섬유 ·············· 183
① 교원섬유 _ 183 ② 탄력섬유 _ 183
③ 기질 _ 183 ④ 섬유아세포 _ 183
4. 피하조직의 구조와 기능 ······· 184
1) 피하지방의 역할 ··· 184
2) 피하지방의 과잉 ····· 184
Chapter 02 피지선과 한선 186
1. 피지선의 기능과 구조 ·············· 186
1) 피지의 역할 ···················· 186
2) 피지선의 구조 ····················· 186
3) 피지막의 기능 ······················187
4) 피지선 분포 ···· 187
2. 발한의 분류와 작용 ·· 188
1) 한선의 종류 ·········· 188
2) 땀의 주요성분 ·· 190
3) 감지성 발한과 불감지성 발한(불감증설) ··· 190
4) 발한의 종류 ····· 190
Chapter 03 피부생리 메커니즘 192
1. 피부의 생리기능 ············· 192
1) 보호작용 ················ 192
2) 호흡작용 ·················· 193
3) 분비작용 ················ 193
4) 체온조절작용 ···············194
5) 흡수작용 ······················· 194
6) 지각작용 ·························· 194
7) 표현작용 ······················· 195
2. 노화과정 ·························· 195
1) 표피건조 ············································ 195
2) 진피의 변성 ························· 196
3) 이상각화현상 ·························· 197
4) 불용성 콜라겐 ······················ 197
5) 섬유아세포의 능력저하 ················· 198
6) 피부색의 변화 ························ 198
Chapter 04 태양광선 199
1. 태양광선과 피부 ·············· 199
1) 태양광선의 종류 ················· 199
① 가시광선 _ 199 ② 적외선 _ 200
③ 자외선 _ 200
2) 색소침착 ··········· 200
Chapter 05 모발의 특징 202
1. 모발의 구조와 분류 ··································· 202
1) 모발의 분류 ··· 203
2) 모발의 색 ·········· 203
3) 모발의 형상 ·········· 204
4) 모발의 성분 ······205
5) 모발의 구조와 기능 ···205
6) 모발의 3층 구조 ·· 206
① 모수질(medulla) _ 207 ② 모피질(cortex) _ 207
③ 모표피(cuticle) _ 207
2. 모발의 특성 ············ 208
1) 모발의 흡수성 ··························· 208
2) 모발과 산, 알칼리 ··········208
3) 모발과 열 ·············208
4) 모발의 자외선 ·····209
3. 모발의 성장과 수명 ·····209
1) 모발의 성장 ···· 209
2) 모발의 수명 ·· 210
Chapter 06 조갑의 특징 212
1. 조갑의 기능과 구조 ········ 212
1) 조갑의 구조 ······· 213
2) 조갑의 성장 ··············· 213
3) 조갑의 특징 ····· 213
① 조갑과 수분량 _ 213 ② 조갑의 관리 _ 214
③ 조갑의 색깔 _ 214 ④ 조갑의 변형 _ 214
4) 조갑에 좋은 식품 ·· 215
Chapter 07 피부유형 216
1. 정상피부 ···· 216
1) 정상피부의 특징 ·216
2) 정상피부 관리법 · 216
2. 건성피부 ···· 217
1) 건성피부의 특징 ···217
2) 건성피부 관리법 ·218
3. 지성피부 ··· 218
1) 지성피부의 특징 ··· 218
2) 지성피부 관리법 ····219
4. 복합성피부 ···219
1) 복합성피부의 특징 ···· 220
2) 복합성피부 관리법 · 220
5. 민감성피부 ··· 221
1) 민감성피부의 특징 ···· 221
2) 민감성피부 관리법 221
6. 여드름피부 ···· 222
1) 여드름피부의 특징 ·· 222
2) 여드름피부 관리법 · 223
7. 색소침착피부 ··· 224
1) 색소침착피부의 특징 ·· 224
2) 색소침착피부 관리법 ·· 224
chapter 01 해부생리학 229
1. 해부학 ·········· 229
2. 생리학 ········ 229
3. 인체항상성 ························ 230
Chapter 02 인체의 구성 232
1. 세포 ·········· 233
1) 세포의 구조 ···· 234
① 세포막 _ 234 ② 핵 _ 235
③ 세포질 _ 236 ④ 세포질그물(형질내세망) _ 237
⑤ 골지체 _ 237 ⑥ 용해소체(리소좀) _ 238
⑦ 리보솜 _ 238 ⑧ 사립체(미토콘드리아) _ 238
3) 세포의 생리 ····························· 239
① 확산 _ 240 ② 삼투 _ 240
③ 여과 _ 241
2. 조직 ······························· 241
1) 상피조직 ············ 242
2) 결합조직 ······························· 243
3) 근육조직 ······························ 244
4) 신경조직 ·····························246
3. 기관과 기관계 ························247
1) 기관 ····························· 247
2) 기관계 ··························· 247
Chapter 03 순환계 249
1. 혈관계 ·· 249
1) 심장 ·········································· 250
2) 혈관 ········· 252
3) 모세혈관 ····························· 255
2. 림프계 ······ 256
1) 림프계 ···· 256
2) 림프계의 기능 ····· 257
① 림프의 식균 작용 _ 257 ② 특수 면역반응 _ 257
③ 간질액의 혈류로의 재유입 _ 257
3) 림프순환 ················· 259
3. 폐순환 ··· 260
4. 전신순환 ··· 260
Chapter 04 신경계 262
1. 중추신경계 ···· 264
1) 뇌 ····· 264
2) 척수 ·· 265
2. 말초신경계 ···266
1) 뇌신경 ····· 267
2) 척수신경 ·· 269
3. 자율신경계 ·· 270
1) 교감신경 ···· 270
2) 부교감신경 ··· 270
Chapter 05 내분비계 274
1. 뇌하수체 ····· 275
2. 갑상선과 부갑상선 ··276
3. 부신 ··· 277
4. 난소 ····· 278
5. 호르몬의 영향 ··· 278
Chapter 06 골격계 281
1. 골격의 구조 ····282
2. 부위별 골격 283
1) 머리골격 ····283
2) 가슴 골격과 복부 골격· 285
3) 팔골격 ······· 287
4) 다리골격 ········· 290
3. 관절의 분류 ·········· 294
1) 가동관절 ······· 294
2) 반가동관절 ········ 296
3) 부동관절 ····· 297
4. 부위별 관절 ··· 298
1) 머리관절 ····· 298
2) 가슴관절 ···· 298
3) 팔관절 ····· 299
4) 다리관절 ··· 299
Chapter 07 근육계 300
1. 근육의 분류 ····300
2. 골격근의 기능 ···· 303
3. 부위별 골격근 ··· 303
1) 머리의 근육 ···· 303
2) 목의 근육 ······ 306
3) 가슴과 복부의 근육 307
4) 팔의 근육 · 308
5) 손의 근육 · 308
6) 다리의 근육 · 310
7) 발의 근육 ·310
부록 1. 공중위생관리법 315
부록 2. 요점정리 347
참고문헌 357
찾아보기 361
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