Course 154 “« 2 @

IX. ESSENTIAL SERVICES IN A COMMUNITY HYGIENE PROGRAM

The student may never have to control a water supply; do milk or food
inspections; wrestle with waste disposal; or quarantine communicable diseases.
It is believed that he should understand the hygienic principles involved and
the method of their application as a basis for estimating the adequacy of the

health protection in his ow community.

"Life is the continuous adjustment of internal to external relations,"
Spencer. Air, water, and food are primary requisites of animal life and consti-
tute three great channels of communication between life and its environment.

1. Water Supply
ee
a. Ownership of Supply

(1) Public
(2) Private

b. Amount of Supply
Based upon the requirements for physiologic uses of the individual

and the amount needed for domestic and industrial purposes.

(1) Individual. The average healthy man needs 1800 CC to 2100 CC
in addition to the amount taken with food.
(2) Domestic purposes, including cooking, bathing, dishwashing,
Jaundry: 12-17 gals., a day per capita.
(3) Per capita use. Abroad - 6-59 gallons
U.S. - - From 53 in Fall River to 250 in
Pittsburg.

 

¢. Sources of Supply

The source from which a community secures its supply of water is
of great hygienic importance.

(1) Rain or snow water. Often used in rural areas. Secured from
run-off of roofs and stored in cisterns. Soft-mawkish taste,

Pure if properly protected.
(2) Surface waters. Rivers, creeks, lakes, and impounding reservoirs.
Frequently dangerous--always under suspicion. Should always be

purified.

(a) Rivers. The most common supply. Danger from drainage
from inhabitants.

(b) Lakes and ponds. Admireble supplies when kept free from
human and industrial wastes,

(c) Impounding reservoirs. Used for Storage and for purifi-
cation. ,

(3) Ground waters. From wells and Springs. Apt to be hard,

(a) Wells. Polluted most frequently from surface drainage,

d. Protection of Supply.

This is an economic as well as a’ health problem.