Observation

This question was attempted by many candidates and their performance was good.  In part (a) candidates correctly stated similarities between the symptoms of dysentery and cholera, malaria and yellow fever, tuberculosis and whooping cough.  In part (b)(i) candidates correctly mentioned insects associated with diseases in humans and in (ii) candidates also correctly stated methods of controlling insects in homes.  In part (c) candidates could not correctly state advantages of baking, frying roasting and boiling as methods of food preservation.

However, the expected answers are as follows:

9 (a)(i) SIMILAR SYMPTOMS OF DYSENTERY AND CHOLERA

• - diarrhoea/stooling
• - dehydration
• - general weakness

N.B:- Only correct spellings of scientific words/names will score
 
(ii)   SIMILAR SYMPTOMS OF MALARIA AND YELLOW FEVER

• - headache
• - high temperature / fever
• - pain in joints of the body
• - cold/rigor
• - general weakness

 
(iii)   SIMILAR SYMPTOMS OF TUBERCULOSIS AND WHOOPING COUGH

• - persistent coughing
• - emaciation of the body
• - distressed breathing
• - chest pain
• - general weakness

 
(b)(i)   INSECTS ASSOCIATED WITH DISEASES IN HUMAN
-           mosquito
-           tsetse fly
-           black fly
-           housefly
-           thumb fly
-           cockroach                   
(ii)     METHODS OF CONTROLLING INSECTS IN HOMES

• - Spray with chemicals/ insect – killer powder/insecticides
• - hand – pick the insects
• - killing with objects
• - setting of fire
• - netting of windows/doors
• - cover dust-bins/maintain clean environment/good drainage/pouring oil on stagnant water
• - use of mosquito net

 
(c)(i)   ADVANTAGES OF BAKING
-           gives food attractive colour
-           makes food tasty
-           lessen the loss of nutrients
-           last longer/preserved e.g. Cake
-           destroy germs

  (ii)      ADVANTAGES OF FRYING

• - flavour is retained/taste better
• - very attractive
• - last longer/preserved e.g. Plantain chips
• - destroy germs

 
(iii)     ADVANTAGES OF ROASTING

• - more palatable / edible/tasty
• - very attractive
• - lessen the loss of nutrients
• - last longer/preserved
• - destroy germs
• - reduces fats and oils e.g. meat

 
(iv)     ADVANTAGES OF BOILING

• - food becomes tender /soft/easy for digestion
• - kills the germs present
• - makes the food edible/tasty
• - flavour is improved