Chapter 9: Disease

Unit C: Disease Defence and Human Health

9.1 Causes of Human Disease Disease prevents the body from functioning

normally Through the invention of the microscope,

Louis Pasteur and Robert Koch found and identified micro-organisms called microbes

Microbes that cause disease are called pathogens

Pathogens are one cause for disease What are some other causes?

9.1 Causes of Human Disease Bacteria

They are EVERYWHERE!!! On your skin, in the air your breathe, in your hair.

Bacteria can harmful and beneficial. Bacteria can reproduce quickly but they need

the right environment. 1. 2. 3.

9.1 Causes of Human Disease Viruses

found anywhere that there are cells Viruses are smaller than bacteria and reproduce by

taking over cells in the body.

Protists Single celled organisms that share some

characteristics with both animals and plants Giardia is a common protist – aka Beaver Fever

Fungi Ex: molds, yeast, and mushrooms Some fungi are parasites and live on host organisms

9.2 Communicable and Non-communicable Disease Communicable vs. Non-communicable

What are they? How are they different?

Importance of a clean environment Diseases can spread through air, water, food, and

contact Conditions in certain environments need to be

extremely clean to stop pathogens from spreading Ex: Restaurants – food handling

Why is it important to handle food properly in restaurants?

9.2 Communicable and Non-communicable Disease How do you get a non-communicable disease?

What are some factors?

Bad environmental conditions Poor diets Unhealthy lifestyles Genetics

9.3 Who is most likely to get sick? People in Canada live to almost an average

age of 80 People in Sierra Leone (Africa) live to an

average age of 33 Why is that?

What are some of the risk factors with getting sick? Eating properly Smoking Not having a toilet Others?

9.4 Stop Disease in its Tracks Preventing food poisoning

Food poisoning (staph bacteria) enters food when coughing, sneezing, or handling food without washing your hands properly

Food Preservation Canning, salting, freezing, drying Examples?

Aseptic Methods Free of pathogens/sterile