7.2 Importance of Cleanliness Questions and Answers

7.2 Importance of cleanliness – Questions and answers

Q1.

Bk Ch7 S7.2 Q1

Explain the difference between infectious and non-infectious diseases.

A1.

Bk Ch7 S7.2 A1

Infectious diseases are caused by pathogenic organisms such as bacteria or viruses. Non-infectious diseases are not caused by other organisms; they may be inherited or the result of dietary deficiencies or other environmental factors.

Q2.

Bk Ch7 S7.2 Q2

What is a pathogen? Give examples of different kinds of pathogens that cause disease in humans.

A2.

Bk Ch7 S7.2 A2

A pathogen is a disease-causing organism. Pathogens that cause disease in humans include viruses such as influenza and herpes; bacteria such as those that cause tuberculosis and tetanus; protozoans that cause malaria and giardia; fungi such as ringworm and tinea.

Q3.

Bk Ch7 S7.2 Q3

List three types of non-infectious disease, and name an example of each.

A3.

Bk Ch7 S7.2 A3

Examples:

Inherited — haemophilia.

Nutritional — tooth decay.

Environmental — skin cancer.

Q4.

Bk Ch7 S7.2 Q4

aExplain how washing hands before handling food likely to help control disease.

bIdentify other hygiene rules relating to food that are important in preventing the spread of disease.

A4.

Bk Ch7 S7.2 A4

aWashing hands before handling food removes pathogens that accumulate on hands, for example after using a handkerchief or the toilet. Hand washing therefore minimises or even prevents the passing on of pathogens and so is an important factor in controlling the spread of disease.

bOther hygiene rules related to food handling include:

•using clean plates and utensils

•disposing of food that has fallen on the floor

•keeping perishable foods stored at low temperatures, i.e. in the refrigerator

•not sneezing or coughing over foods

•keeping cuts and sores securely covered when handling food.

Q5.

Bk Ch7 S7.2 Q5

List some practices that help to ensure foods are not spoilt by pathogenic organisms.

A5.

Bk Ch7 S7.2 A5

A number of practices are used today to ensure that foods are not spoilt by pathogenic organisms. These include pasteurising, preserving, freezing, irradiation and keeping foods heated at high temperatures for serving.

Q6.

Bk Ch7 S7.2 Q6

Identify three personal hygiene practices and, for each, explain how this practice helps prevent disease.

A6.

Bk Ch7 S7.2 A6

The answers will depend on the examples chosen eg, washing hands, brushing teeth. Three examples and an explanation for each are required.

Q7.

Bk Ch7 S7.2 Q7

Outline the ways in which disease-causing microorganisms are spread.

A7.

Bk Ch7 S7.2 A7

Disease-causing microorganisms are spread in different ways depending on the kind of pathogen in question. The common cold and influenza viruses are carried in the air in dust and water droplets and can be spread by potential hosts inhaling them. These diseases are easily spread by an infected person coughing or sneezing. Other diseases depend on direct contact between an infected individual and an uninfected person through saliva or blood or skin contact. Contact with faecal matter from infected animals and people, either directly or through contaminated water supplies, is also responsible for the spread of disease. Typhoid and cholera represent examples of disease that are spread in this way. Some diseases are transmitted from host to host by a vector such as mosquitoes.

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