Department of Public Health

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About Department of Public Health

The Department of Public Health is one of the most important modern scientific departments in the College of Medical Technology. It was established in 2002-2003 AD to qualify specialized cadres in various fields of public health.The student joins the Department of Public Health after passing the general stage courses, where he receives specialized, supportive and elective sciences within an integrated program that includes (39) scientific courses.During his study period in the department, in addition to theoretical sciences, the student receives practical training and makes several field visits to medical institutions related to the specialty. At the end of the scientific program, the student receives training for a period of six months. After completing all aspects of the academic program, the student obtains a graduation certificate with a Bachelor's degree in Public Health.

Facts about Department of Public Health

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Academic Staff


Bachelor -

Courses are available (Arabic and English) on a PDF file on the right of the screen ...


Who works at the Department of Public Health

Department of Public Health has more than 16 academic staff members

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ABDURRAZAG URAYET is one of the staff members at the department of 5 faculty of 12. He is working as a since 1997-01-01. He teaches several subjects in his major and has several puplications in the field of his interest.


Some of publications in Department of Public Health

Knowledge, Attitude and Practice Regarding to Antibiotics use among Libyan Community

Abstract Background: Inappropriate use of antibiotics has become a global phenomenon. Inappropriate use of antibiotics is recognized as a leading cause of antibiotic resistance. Aim: To assess the knowledge, attitudes and practice regarding to antibiotic use among Libya population. Methods: A descriptive cross sectional study was done online through Google forms from April to December 2020. Questionnaire was sent to general population across Libya by sharing link through popular social media groups. Results: A total of 1600 responses were received from different cities across Libya. The average age of respondents were 30.53 years and 71.4% of respondents were female. The study revealed that only 68.7% (n = 1099) of the response had high knowledge; on the other hand, about 31.3% (n = 501) of the response had low knowledge about the antibiotics. This study showed that 57.6% (n= 922) of the response had correct practice using antibiotics, and 42.4% (n= 678) of the response had incorrect practice using antibiotics. Only 32.1% (n = 513) of the response was found to have a good attitude; in contrast, 67.9% (n = 1087) of the response had a bad attitude toward antibiotics used. The majority of the participants 68.7% consumed antibiotics during the past year, 35% of participants consumed antibiotics without a medical prescription. The most common reason for usage was the common cold. Conclusion: This study provides a baseline of the knowledge, attitude, and behavior regarding antibiotics among the Libya community. Our population has sufficiency level in their knowledge toward antibiotic uses; expressed poor attitudes, as well as many had bad practices of antibiotics use. This finding will be useful in designing effective and targeted interventions to decrease misconceptions about antibiotic use and to increase awareness about the risks of inappropriate use of antibiotics in the community. Keywords: Knowledge, Practice, Attitude, Antibiotics, Libyan community
Fawzia Ahmed Mohamed(12-2021)
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The Cognitive Apprehensions Regarding Drinking Water Among Educated Americans and

الوصف This qualitative study described and compared the cognitive apprehensions regarding drinking water quality (DW) in Muncie, Indiana, USA. The comparison was between two different, culturally elite groups using constructive-grounded theory. Eighteen semi-structured interviews were conducted with both Arab (n= 9) and American (n= 9) participants. Five essential themes emerged from the interview data: the sensory properties of drinking water, pollutants, health concerns, information sources, and experienc
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Study on Percentage of Tannin and Caffeine in Libyan Green Tea Beverages and their Nutritional Effect on Human Health

This study is to determinate the percentage of caffeine and tannin in green tea by three Libyan traditional methods and the effect of heating time. Also, it aimed to study the nutritional healthy benefits and side effects of these constituents. Three samples of vert chine chunmee (NAPT) of green teas were analyzed. The first sample was raw, the second sample was boiled for 30 minutes and the third sample was boiled for 5 minutes. The heating temperature was at 100C. The percentage of tannin and caffeine were estimated in each sample. Caffeine percentage in the three samples was 0.021, 0.022, 0.012, respectively. Tannin participation in green tea prepared by second Libyan traditional method (green tea boiled for 30 minutes) has 83mg/100ml of tannin. This value is higher than raw and third Libyan traditional method (green tea boiled for 5 minutes), which it was 10.9 mg/100 ml and 49mg/100ml, respectively. This study reveals that the heating time affects on the percentage of caffeine and tannin in green tea; as the heating time increases, the percentage of caffeine and tannin increases. But the percentage of tannin in green tea prepared by traditional Libyan methods was higher than caffeine. The rise in tannin percentage in green tea may lead to genetic defect; therefore, the third Libyan traditional method (boiling time for 5 min) may nutritionally consider the best for improving human health, followed by the first Libyan method. They
Fawzia Ahmed Mohamed(11-2021)
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