SPARTANS GRADUATING
COMMITTEE
AMANABO NEMILE MARK
COMMUNITY MEDICINE PAST
QUESTIONS
,DEPARTMENT OF COMMUNITY MEDICINE
KADUNA STATE UNIVERSITY
END OF COMMUNITY BLOCK POSTING CONTINOUS ASSESSMENT TEST
7TH MARCH 2022
ANSWER ALL QUESTIONS 3 HOURS
Use the annual community data below to calculate the following
A) Infant mortality rate
B) Neonatal mortality rate
C) Perinatal mortality rate
D) Under-five mortality rate
E) Late neonatal death rate
Age group(years) N o. of deaths
0-<1 13
1-<2 6
2-<3 3
3-<4 2
4-<5 2
Total 26
Total births during the year were 205 (this is inclusive of 5 stillbirths)
N/B The recorded deaths also include 2 newborn during the year (one of which was within the
first 2 days of life an d the other was in the third week of life).
Answer:
A) Infant mortality rate=number of deaths in the first year of life ×1000(contant)
Number of live births
Therefore number of deaths in the first year of life=13(from table)
Number of life births=205-5(which is the still birth in the total number of births)=200
13/200 ×1000=65
Therefore the infant mortality rate is 65
B) Neonatal mortality rate= Number of resident newborns in a specified geographic area dying at
less than 28 days
× 1000(constant)
Number of resident live births for the same geographic area for a specified time period
Therefore neonatal mortality rate= 2/200 ×1000=10
Neonatal mortality rate=10 deaths per 1000
C) -Perinatal mortality rate: Number of perinatal deaths (stillbirths and early neonatal deaths)
Life births + still births x1000(constant)
Or total number of deaths between 28 wks of gestation to 7 days after birth x1000(constant)
(Still births +live births)
Perinatal mortality rate=6(note only 1 early neonatal death I.e the one within the first 2 days)/205
Therefore perinatal mortality rate=0.029x1000=9 deaths per 1000
D) Under five mortality death rate: Number of deaths/number of live births ×1000
26/200 ×1000=130
E) Late neonatal death rate:***
=number of deaths after the first week of life to less than 28 days of life x1000(constant)
Total live birth
=1/200 x1000
=5 deaths per 1000
2. There was was an outbreak of cholera in which 18 persons in 18 different household all
became ill . The population of the community was 1000. One incubation period later, 17 persons
, in the same households as these primary cases developed cholera. There was 86 people in the 18
households.
A) Calculate the attack rate
B) Calculate the secondary attack rate
Answers:
A) Attack rate:number of confirmed or probable cases/number of population at risk x1000(constant)
18/86 x1000 =200 per 1000
B) Secondary attack rate: The number of cases within the incubation period following exposure to a
primary case x1000 (constant)
Number of population at risk
Secondary attack rate=17/86 x1000=200 per 1000
3a. Define the following terms
I.Case definition: In epidemiology, set of criteria used in making a decision as to whether an
individual has a disease or health event of interest. Or a Standard set of criteria for deciding whether
an individual should be classified as having the condition of interest.
II.Diagnostic criteria: Diagnostic criteria are a set of signs,symptoms, and tests used to determine
the diagnosis of a person.
III.Prevalence rate: it is all current case(old and new) occurring at a given period in time or over a
period of time in a given population.
IV .Incidence rate:
Number of new cases of a disease during a given period of time × Multiplier
Total person Time of observation
3b. Suppose that a Tuberculosis control manager would like to know how many people currently
living in a local nursing are infected with TB. After receiving the appropriate approval and consent
from the nursing home residents and administration, she has a trained nurse administer and read
the results of tuberculin skin tests. Of the 100 nursing home residents who were tested, 30 had
positive tuberculin skin test results during July of that year. What is the prevalence ratio of TB
infection in this nursing home during the month of July? Provide your answer per 100?
Point prevalence=number of existing cases of a disease at a given period of time/total
populationx100(since answer is to be in per 100)
Point prevalence=30/100 x 100
Point prevalence=0.3 x100
Point prevalence=30 per100
4.As the occupational health physician in a textile industry, write short notes on the hazards you
will educate the employees about*****
1.Chemical exposure: Employees should be aware of potential exposure to dyes, solvents,
and other chemicals used in textile manufacturing. Proper handling, storage, and use of
these substances are critical to prevent skin irritation, respiratory issues, and long-term
health effects.
2.Machinery hazards: Textile manufacturing involves operating heavy machinery such as
looms, knitting machines, and cutting equipment. Employees need to understand the
risks associated with moving parts, entanglement, and crushing injuries, emphasizing the
importance of using guards, following safety protocols, and reporting any equipment
malfunctions.
3.Ergonomic stress: Repetitive motions, prolonged standing, and awkward postures
can lead to musculoskeletal disorders among textile workers. Educating employees
on proper lifting techniques, workstation ergonomics, and the importance of taking
regular breaks can help prevent injuries and discomfort.
, 3.Noise exposure: Textile machinery and processes can generate high levels of
noise, potentially leading to hearing loss over time. Employees should be informed
about the risks of noise exposure and provided with appropriate hearing protection
when working in loud environments.
4.Fire and electrical safety: Textile manufacturing facilities contain flammable
materials and electrical equipment, making fire and electrical hazards a significant
concern. Training employees on fire prevention, emergency procedures, and safe
use of electrical devices is essential for maintaining a secure work environment.
5. Write short notes on
A. The role of food handlers in food hygiene and safety.
B. Qualities of an ideal Abatoir (Slaughter house)
Answers
A. Role of food handlers in food hygiene and safety
Food sanitation rests directly upon the state of personal hygiene & habits of the personnel working
in the food establishment
Proper handling of foods, utensils and dishes together with emphasis upon the necessity for good
personal hygiene are of great importance.
Infections that are likely to be transmitted by food handlers are diarrhoea, dysenteries, typhoid and
paratyphoid fevers, entero viruses, viral hepatitis, protozoal cysts, eggs of helminthes, stretococcal
and staphylococcal infections and salmonellosis
Pre-employment medical examination of food handlers-
Any person with a history of typhoid fever, diptheria, chronic dysentery, tuberculosis or any other
communicable diseases should not be employed.
Persons with wounds, otitis media or skin infection should not be permitted to handle food or
utensils
The day to day health appraisal of the food handlers is also equally important,
Those who are ill should be excluded from handling food
It is also important that any illness which occurs in a food handler’s family should be notified at once
Education of food handlers in the areas of personal hygiene are therefore required to be continually
impressed upon them
Hands- hands should be clean at all times
Hairs- head coverings should be provided, particularly in the case of females to prevent loose hair
entering the food stuffs
Overalls- clean white overalls should be worn by all food handlers
Habits- coughing and sneezing in the vicinity of food, licking the fingers before picking up an article
of food, smoking on food premises are to be avoided.
B. Qualities of an ideal Abattoir (slaughter house)
1. Location: preferably away from residential areas
2. Structure: floors and walls up to 3 feet should be impervious and easy to clean
3. Disposal of wastes: blood, offal, etc should not be discharged into public sewers but should be
collected separately
4. Water supply: should be independent and continuous
5. Examination of animals: antemortem and postmortem examination to be carried arranged.
Animals or meat found unfit for human consumption should be destroyed or denatured.
6. Storage of meat: meat should be stored in fly-proof and rat-proof rooms. For overnight storage,
the temp of the room should be maintained below 50C.
7. Transportation of meat: Meat should be transported in fly-proof covered van.
8. Miscellaneous: Animals other than those to be slaughtered should not be allowed inside the shed
6. Define health system and briefly discuss the goals and functions of the health system?**
The health system is a system designed to deliver health services. In other words, it constitutes the
management sector and involves organizational matters e.g planning, determining
COMMITTEE
AMANABO NEMILE MARK
COMMUNITY MEDICINE PAST
QUESTIONS
,DEPARTMENT OF COMMUNITY MEDICINE
KADUNA STATE UNIVERSITY
END OF COMMUNITY BLOCK POSTING CONTINOUS ASSESSMENT TEST
7TH MARCH 2022
ANSWER ALL QUESTIONS 3 HOURS
Use the annual community data below to calculate the following
A) Infant mortality rate
B) Neonatal mortality rate
C) Perinatal mortality rate
D) Under-five mortality rate
E) Late neonatal death rate
Age group(years) N o. of deaths
0-<1 13
1-<2 6
2-<3 3
3-<4 2
4-<5 2
Total 26
Total births during the year were 205 (this is inclusive of 5 stillbirths)
N/B The recorded deaths also include 2 newborn during the year (one of which was within the
first 2 days of life an d the other was in the third week of life).
Answer:
A) Infant mortality rate=number of deaths in the first year of life ×1000(contant)
Number of live births
Therefore number of deaths in the first year of life=13(from table)
Number of life births=205-5(which is the still birth in the total number of births)=200
13/200 ×1000=65
Therefore the infant mortality rate is 65
B) Neonatal mortality rate= Number of resident newborns in a specified geographic area dying at
less than 28 days
× 1000(constant)
Number of resident live births for the same geographic area for a specified time period
Therefore neonatal mortality rate= 2/200 ×1000=10
Neonatal mortality rate=10 deaths per 1000
C) -Perinatal mortality rate: Number of perinatal deaths (stillbirths and early neonatal deaths)
Life births + still births x1000(constant)
Or total number of deaths between 28 wks of gestation to 7 days after birth x1000(constant)
(Still births +live births)
Perinatal mortality rate=6(note only 1 early neonatal death I.e the one within the first 2 days)/205
Therefore perinatal mortality rate=0.029x1000=9 deaths per 1000
D) Under five mortality death rate: Number of deaths/number of live births ×1000
26/200 ×1000=130
E) Late neonatal death rate:***
=number of deaths after the first week of life to less than 28 days of life x1000(constant)
Total live birth
=1/200 x1000
=5 deaths per 1000
2. There was was an outbreak of cholera in which 18 persons in 18 different household all
became ill . The population of the community was 1000. One incubation period later, 17 persons
, in the same households as these primary cases developed cholera. There was 86 people in the 18
households.
A) Calculate the attack rate
B) Calculate the secondary attack rate
Answers:
A) Attack rate:number of confirmed or probable cases/number of population at risk x1000(constant)
18/86 x1000 =200 per 1000
B) Secondary attack rate: The number of cases within the incubation period following exposure to a
primary case x1000 (constant)
Number of population at risk
Secondary attack rate=17/86 x1000=200 per 1000
3a. Define the following terms
I.Case definition: In epidemiology, set of criteria used in making a decision as to whether an
individual has a disease or health event of interest. Or a Standard set of criteria for deciding whether
an individual should be classified as having the condition of interest.
II.Diagnostic criteria: Diagnostic criteria are a set of signs,symptoms, and tests used to determine
the diagnosis of a person.
III.Prevalence rate: it is all current case(old and new) occurring at a given period in time or over a
period of time in a given population.
IV .Incidence rate:
Number of new cases of a disease during a given period of time × Multiplier
Total person Time of observation
3b. Suppose that a Tuberculosis control manager would like to know how many people currently
living in a local nursing are infected with TB. After receiving the appropriate approval and consent
from the nursing home residents and administration, she has a trained nurse administer and read
the results of tuberculin skin tests. Of the 100 nursing home residents who were tested, 30 had
positive tuberculin skin test results during July of that year. What is the prevalence ratio of TB
infection in this nursing home during the month of July? Provide your answer per 100?
Point prevalence=number of existing cases of a disease at a given period of time/total
populationx100(since answer is to be in per 100)
Point prevalence=30/100 x 100
Point prevalence=0.3 x100
Point prevalence=30 per100
4.As the occupational health physician in a textile industry, write short notes on the hazards you
will educate the employees about*****
1.Chemical exposure: Employees should be aware of potential exposure to dyes, solvents,
and other chemicals used in textile manufacturing. Proper handling, storage, and use of
these substances are critical to prevent skin irritation, respiratory issues, and long-term
health effects.
2.Machinery hazards: Textile manufacturing involves operating heavy machinery such as
looms, knitting machines, and cutting equipment. Employees need to understand the
risks associated with moving parts, entanglement, and crushing injuries, emphasizing the
importance of using guards, following safety protocols, and reporting any equipment
malfunctions.
3.Ergonomic stress: Repetitive motions, prolonged standing, and awkward postures
can lead to musculoskeletal disorders among textile workers. Educating employees
on proper lifting techniques, workstation ergonomics, and the importance of taking
regular breaks can help prevent injuries and discomfort.
, 3.Noise exposure: Textile machinery and processes can generate high levels of
noise, potentially leading to hearing loss over time. Employees should be informed
about the risks of noise exposure and provided with appropriate hearing protection
when working in loud environments.
4.Fire and electrical safety: Textile manufacturing facilities contain flammable
materials and electrical equipment, making fire and electrical hazards a significant
concern. Training employees on fire prevention, emergency procedures, and safe
use of electrical devices is essential for maintaining a secure work environment.
5. Write short notes on
A. The role of food handlers in food hygiene and safety.
B. Qualities of an ideal Abatoir (Slaughter house)
Answers
A. Role of food handlers in food hygiene and safety
Food sanitation rests directly upon the state of personal hygiene & habits of the personnel working
in the food establishment
Proper handling of foods, utensils and dishes together with emphasis upon the necessity for good
personal hygiene are of great importance.
Infections that are likely to be transmitted by food handlers are diarrhoea, dysenteries, typhoid and
paratyphoid fevers, entero viruses, viral hepatitis, protozoal cysts, eggs of helminthes, stretococcal
and staphylococcal infections and salmonellosis
Pre-employment medical examination of food handlers-
Any person with a history of typhoid fever, diptheria, chronic dysentery, tuberculosis or any other
communicable diseases should not be employed.
Persons with wounds, otitis media or skin infection should not be permitted to handle food or
utensils
The day to day health appraisal of the food handlers is also equally important,
Those who are ill should be excluded from handling food
It is also important that any illness which occurs in a food handler’s family should be notified at once
Education of food handlers in the areas of personal hygiene are therefore required to be continually
impressed upon them
Hands- hands should be clean at all times
Hairs- head coverings should be provided, particularly in the case of females to prevent loose hair
entering the food stuffs
Overalls- clean white overalls should be worn by all food handlers
Habits- coughing and sneezing in the vicinity of food, licking the fingers before picking up an article
of food, smoking on food premises are to be avoided.
B. Qualities of an ideal Abattoir (slaughter house)
1. Location: preferably away from residential areas
2. Structure: floors and walls up to 3 feet should be impervious and easy to clean
3. Disposal of wastes: blood, offal, etc should not be discharged into public sewers but should be
collected separately
4. Water supply: should be independent and continuous
5. Examination of animals: antemortem and postmortem examination to be carried arranged.
Animals or meat found unfit for human consumption should be destroyed or denatured.
6. Storage of meat: meat should be stored in fly-proof and rat-proof rooms. For overnight storage,
the temp of the room should be maintained below 50C.
7. Transportation of meat: Meat should be transported in fly-proof covered van.
8. Miscellaneous: Animals other than those to be slaughtered should not be allowed inside the shed
6. Define health system and briefly discuss the goals and functions of the health system?**
The health system is a system designed to deliver health services. In other words, it constitutes the
management sector and involves organizational matters e.g planning, determining
