PRIMARY FOUR INTEGRATED SCIENCE

LESSON NOTES TERM 1-3 2024

THEME: THE WORLD OF LIVING THINGS
TOPIC: PLANT LIFE
Plants
Plants are living things having leaves, stems and roots.
Differences between plants and animals
 Plants make their own food while animals get already made
food.
 Plants have chlorophyll while animals do not have chlorophyll.
Classification table of plants
Plants

Flowering plants Non Flowering plants

Fir
Conifers
Pines
Monocotyledonous Dicotyledonous plants
plants Liverworts
Maize Bean plant
Ferns
plant
Rice plant Soya bean
Mosses
Sorghum plant nuts
Ground
plant
Millet Cow peas
plant
Wheat
plant

Types of plants
 Flowering plants
 Non flowering plants
Non- flowering plants
These are plants that do not bear flowers.
 Cypress  Ferns
 Pine,  Mosses
 Cedar,  Liverworts
 Podo  Conifers
 Fir  Horse tail

Groups of non flowering plants

 Spore bearing plants
 Coniferous plants
Spore bearing plants
These are plants that reproduce by means of spores.
Examples of Spore bearing plant
 Ferns  Conifers
 Mosses  Horse tails
 Liverworts
These reproduce by means of spores.
Algae reproduce by cell division or binary fission
Coniferous plants
These are plants that reproduce by use of seeds.
The seeds are produced and stored in cones.
Examples of coniferous plants
 Cypress  Podo
 Pine,  Fir
 Cedar,
Flowering plants
These are plants which bear flowers.

Examples of flowering plants

 Maize  Mangoes
 Beans  Coffee
 Pawpaw  Tomatoes
  Cotton  Oranges
 Grapes
Groups of flowering plants
 Dicotyledonous plants
 Monocotyledonous plants
Dicotyledonous plants
These are plants with two cotyledons in their seeds.
Examples of dicotyledonous plants
 Beans
 Soya beans
 Ground nuts
 Cow peas.
Note, the examples above are leguminous crops
Leguminous crops are crops that have root nodules and
store seeds in pods.
Characteristics of dicots.
 Have network leaf venation
 Have tap root system
 Their seeds undergo epigeal germination
Monocotyledonous plants
These are plants with one cotyledon in their seeds.
Examples of Monocotyledonous plants
 Millet  Wheat
 Sorghum  Maize
 Rice  oats
Note: The examples above are cereal crops.
Cereal crops are crops that produce grains.
Characteristics of monocots.
 Have parallel leaf venation
 Have fibrous root system
 Their seeds undergo hypogeal germination.
The structure of a flowering plant
Systems of a plant
Shoot system
Root system
Shoot system
This is the part of a plant that grows above the ground
Components of a shoot system
 Leaves  Axillary bud
 Branches  Node
 Flowers  Internodes
 Fruits  Terminal bud

Leaves
Parts of a leaf
 Apex

Vein
Margin

Lamina Main vein/ Midrib

a
Stomata

Leaf stalk
Leaf base
Functions of the parts
Leaf stalk: It carries manufactured food from the leaf to the
plant
It supplies water from the stem to the leaf.
Midrib: It transports water and nutrients from the stalk to the
veins
Stomata: It is useful in the breathing of a plant
It carries out transpiration
Lamina: It helps in the making of food (photosynthesis)
Leaf base: It fixes the leaf on the stem
Leaf venation
Leaf venation is the arrangement of veins in a leaf.
Types of venation
 Network leaf venation
 Parallel leaf venation
Network leaf venation
This is the type of venation where the veins form a network.

Examples of plants with network venation

 Beans
 Soya beans
 Ground nuts
 Cow peas
 Mango plant
 Jackfruit plant.
Structure of a network venation

Parallel leaf venation

Parallel leaf venation is the type of venation where veins in
a leaf run parallel to each other.
Examples of parallel venation
 Millet  Wheat
 Sorghum  Maize
 Rice  oats
Structure of a parallel leaf venation

Types of leaves
 Simple leaves
 Compound leaves
Simple leaves
A simple leaf is a type of leaf with undivided leaf blade.

Examples of plants with simple leaves

 Mango
 Pumpkin
 Eucalyptus
 Sugarcane

Types of simple leaves

 Entire leaf (smoothed
leaf)

 Serrated leaf(toothed
leaf)

Plants wit entire leaf Plants with serrated leaf

 Mango  Black jack
 Orange  Beans

 Lobed leaf  Palmate leaf

Plants with lobbed leaves Plants with palmate leaf

 Pumpkin  Pawpaw leaf

Compound leaves
These are leaves where the leaf blade is divided into
leaflets.
Plants with compound leaves
 Beans
 Ground nuts
 Cassia
 Jacaranda
 Tomato
Types of compound leaves
Trifoliate leaf Digitate leaf (e.g. cannabis
plant

Plants with trifoliate leaf

 Beans
 Soya beans
Pinnate leaf (e.g. acacia plant)

Bi-pinnate leaf (e.g. Jacaranda)

Uses of leaves to people

 Some leaves are eaten as food.
 Some leaves are used as herbal medicine.
 Some leaves are used for decoration
 Some leaves are used as crafts
 Some leaves are sold to get money e.g. palm leaves
Uses of leaves to plants
 Leaves make food for plants.
 Leaves allow transpiration through stomata
 Leaves enable breathing through stomata
 Some leaves store food for plants
Processes which take place in a leaf
 Transpiration
 Photosynthesis
Transpiration
Transpiration is the process by which plants lose water in
form of water vapour through stomata to the atmosphere.
An experiment to show transpiration in a potted plant

Importance of transpiration
To plants
 It cools plants
 It helps plants to suck more water from the soil
To the environment
 It helps in rain formation
 It cools the environment
Factors which affect transpiration rate
 Temperature,  Number of  Speed of wind
 Humidity leaves
 Light intensity  Size of a leaf
Ways through which some plants reduce transpiration rate
 Some leaves cover stomata with layer of wax.
 Some plants shed leaves in dry season e.g. deciduous
plants
 Some plants reduce the size of leaves e.g. pine
 Some plants turn leaves into thorns.
 Some plants have thick leaves with few stomata.
Photosynthesis
Photosynthesis is the process by which plants make their
own food.
Green plants make food called starch.
Raw materials for photosynthesis.
 Water
 Carbon dioxide.
Conditions for photosynthesis
 Sun light
 Chlorophyll.
Importance of each condition
Sunlight splits up water into hydrogen and oxygen, it also
opens stomata.
Chlorophyll is green colouring matter in a leaf.
It absorbs sunlight energy.
Products of photosynthesis
 Starch
 Oxygen
The main product of photosynthesis is starch
At night, plants respire/take in oxygen and let out carbon
dioxide, that’s why it isn’t advisable to put potted flowers in
bedroom because they compete with people for oxygen
which may lead to suffocation
Stems
A stem is the part of the plant that has nodes and
internodes
It develops from the plumule.
Uses of stems to people
 Stem tubers are eaten as food.
 Some stems are used as herbal medicine
 Strong/big stems are used for construction/building
Types of stems
Erect stems or upright stems e.g. Mangoes, oranges, maize.
Creeping stem e.g. sweet potatoes
Climbing stems
These are stems that climb others.
Reasons for climbing other stems
To get enough support.
To get enough sunlight.
Methods used by plants to climb others.
By twining or clasping
Plants clasp or twine their stems around the support e.g.
beans, morning glory.

Using hooks or thorns

They prevent the plant from slipping off.
Using tendrils.
The stem develops structures like strings called tendrils e.g.
passion fruit, pumpkin, cow peas.
Underground stems
 These are swollen stems with stored food.
Examples of underground stems
 Corms
 Stem tubers
 Bulbs
 Rhizomes
Corms
Corms are short vertical swollen underground stems that
store food.
A corm has adventitious roots
Examples of corms
 Cocoyam
 Gladiolus

Stem tubers
Stem tubers are swollen underground stems with stored
food. We eat them as food.
Examples of stem tubers
 White yam
 Irish potato

Bulbs
Bulbs are short underground stems which store food in fleshy
leaves. They have small stems and adventitious roots
Examples of bulbs.
 Onions
 Garlic
 Daffodils.

Foliage leaf
Scaly leaf

Terminal bud
Stem
Adventitious root
Rhizomes
Rhizomes are horizontal stems which are swollen with stored
food.
Examples of rhizomes
 Ginger
 Turmeric
 Zoysia
Flowers
A flower is the reproductive part of a flowering plant.
It produces a fruit and seeds.
A group of flowers on a plant is called cluster
A structure of a flower

Functions of the parts of a flower

Anther produces pollen grains.
Filament holds anther in upright position.
Petal protects inner parts, it is brightly coloured in some
flowers to attract pollinators.
Stigma receives pollen grains.
Style holds stigma
Ovary grows into fruit
Ovules grow into seeds.
Sepals protect flower in bud stage.
Stalk holds flower uprightly for easy pollination
Pistil
Pistil is a female part of a flower.
Components of a pistil
 Stigma
 Style
 Ovary
 Ovules
A structure of a pistil

Stamen
A stamen is a male part of a flower.
Components of a stamen
 Anther
 Filament
A structure of a stamen
Anther

Filament

Pollination
Pollination is transfer of pollen grains from anther to stigma.
Agents of pollination
 Wind
 Water
 Animals e.g. bats, insects (bees, moth)
 Birds e.g. sunbird.
It has long sharp slender beak which sucks nectar from the
base of flower.
Types of pollination
Self- pollination is the transfer of pollen grains from the
anthers to the stigma of same flower of a plant.
Examples of plants with self-pollination
 Tomatoes
 Marigold
Illustrations of self-pollination

Cross-pollination
Cross pollination is the transfer of pollen grain grains from
the anthers to the stigma of different flowers of the same
kind.
It results into good fruits and seeds
Examples of plants with cross pollination
 Maize  Passion fruits
 Coconuts  Cow peas
 Pawpaw
Illustrations of cross pollination

Difference between self and cross pollination

Self pollinated Cross pollinated

Pistils and stamen are on the Pistils and stamen are on
same flower. different flowers.
Anthers are higher than the Anthers are lower than the
stigmas. stigmas.

Agents of pollination
An agent of pollination is anything that aid in the transfer of
pollen grains from anthers to stigma of a flower.
They include
 Animals (insects, man and birds )
 Wind
 Flowing water
Animals, Bats, birds/insects eat nectar from flowers. Bees
collect nectar and pollen from flowers which they eat as
food
Characteristics of insect/animal pollinated flowers
 They have bright coloured petals
 They are large and seen clearly,
 They have good smell or scent
 They produce a lot of nectar
 They have sticky stigma
Characteristics of wind/water pollinated flowers
 They have dull coloured petals
 They have no nectar
 They have no scent
 Have feathery stigma
 They are small in size
 They produce lots of pollen grains
Difference between wind and insect pollinated
flowers.

Insect pollinated flowers Wind pollinated flowers

Petals are brightly coloured. Have dull coloured petals
Have large petals Have small petals
Produce scent to attract Produce no scent
insects
Produce nectar to attract Produce no nectar
insects
Produce less amount of Produce a lot of pollen grains
pollen grains
Have sticky stigma Have hairy stigma

Uses of flowers to people

 They are put on coffin to show love & respect to the
dead.
 Flowers help in making dye.
 They are given to friends to show love
 Some flowers are used in making insecticide.
 For decoration.
 Flowers are sold for income
 Some flowers are source of food.
 Given to visitors as sign of welcome
Seed
A seed is a mature ovule which grows into a young plant.

Uses of seeds to people

 Some seeds are eaten
 Some seeds are used for herbal medicine
 Seeds are sold for income
 Used for propagation
Types of seeds
Monocotyledonous seeds have one cotyledon.
Examples of monocots
 Millet
 Maize
 Sorghum
 Wheat
 Rice
Maize grain
A maize grain is a called a fruit because it has two scars
namely; stalk scar and style scar.

Uses of each part:

Testa or seed coat – protects delicate inner parts.
Endosperm – stores food for embryo in monocots.
Cotyledon- absorbs food from endosperm and passes it to
embryo during germination. Embryo grows into young plant
Dicotyledonous seeds have two cotyledons.
Examples of dicots
 Beans
 Soya beans
 G. nut
 Cowpeas
BEAN SEED
 Testa protects inner parts.
Cotyledon stores food for embryo in legumes.
Radicle grows into root system while
Plumule grows into shoot system.
Micropyle allows in water and oxygen into the seed
Differences between monocotyledonous and
dicotyledonous seeds
 Monocots have one cotyledon while dicots two cotyledons.
 Monocots store food in endosperm while dicots store food in
cotyledon.
 Monocots have two scars while dicots have one scar.
 Monocots have endosperm while dicots have no
endosperm.
Germination
Germination is growing of a seed into seedling.
Types of germination
Hypogeal germination
Epigeal germination
Conditions for seed germination
 Oxygen
 Warmth
 Moisture
Importance of each condition
 Warmth provides a suitable temperature.
 Moisture softens the testa of a seed.
 Oxygen is used for respiration.
Epigeal germination– is the type of germination in which
cotyledons come above the ground.

Plants with epigeal germination

 Beans
 Cowpeas
Hypogeal germination-is the type of germination in which
cotyledon remains in soil
Plants with hypogeal germination
 Maize
 Millet
 Sorghum

Root system
A root is a part of a plant that usually develops from the
radical and grows down wards into the soil.
A radical is the first root that grows from the seed of a plant.
Types of root
 Tap root
 Fibrous root
 Adventitious roots
Tap root system – This is main root with small lateral roots
developing from sides. E.g. beans, soya, cow peas, ground
nut
Structure

Fibrous root system – roots grow from the same point on

stem and spread in many directions. E.g. maize, millet,
sorghum, rice, wheat
Structure

Adventitious roots – these are roots that grow from any other
part of stem.
Examples of adventitious roots
 Storage roots/root tubers  Breathing roots
 Prop roots  Clasping/climbing roots
 Buttress roots  Stilt root

Storage roots/root tubers

These are swollen underground roots with stored food.
Examples of root tubers
 Cassava  Cocoyam
 Carrot  Beetroot
 Turnip  Sweet potato
Prop roots
These are roots commonly found in cereals
They give extra support to plants during flowering stage.

Plants with prop roots

 Maize
 Sorghum
 Sugarcane
Buttress roots
These enlarge and give more support to a plant e.g. fig
tree, jackfruit

Stilt roots – they give extra support to plants which grow in

swamps
Stilt roots
Breathing roots – grow from the stem underground moving
upwards. They act as breathing organs e.g. mangrove

Breathing roots
Functions of roots to a plant
 Roots hold plants firmly in soil
 They absorb water and mineral salts from soil
 Some roots store food for plants. e.g. cassava.
 Some roots are used for breathing in swampy areas
Uses of roots to people
 Some roots are used as herbal medicine.
 Storage roots are eaten as food.
Importance of plants to man
 Some plants are eaten as food.
 Some plants are used as herbal medicine
 Plants provide oxygen to man for breathing
 Plants act as wind breaks
 Plants are a source of manure
Importance of plants to animals
 Some plants are eaten as food
 Plants provide oxygen to animals
 Some plants act as habitats for some animals
 Some are used as nesting materials
How plants depend on animals
 Plants get carbon dioxide from animals
 Plants get manure from animal wastes
 Animals act as pollinators
How animals depend on plants
 Animals get oxygen from plants
 Animals get food from plants
 Some animals use plants as their habitats
How plants depend on each other
 Some plants get support from others
 Some plants provide shade to others
 Some plants depend on others for nutrients.
Theme 2: SCIENCE IN HUMAN ACTIVITIES AND OCCUPATIONS
Topic: GROWING CROPS
Crop
A crop is a plant grown for a purpose.
Types of crops
Cereal crops
A cereal crop is a crop that produces grains.
Examples of cereals
 Maize
 Sorghum
 Rice
 Millet
 Wheat
Leguminous crops
These are crops that have root nodules on their roots
They have seeds in pods.
Root nodules store nitrogen fixing bacteria that fixes
nitrogen into the soil.
Examples of legumes
 Beans
 Ground nuts
 Soya beans
 Cow peas
Fruit crops
These are crops that bear fruits.
Examples of fruit crops
 Mangoes  Apple
 Pawpaw  Orange
 Pineapples  Cocoa
Root crops
These are crops that store their food in roots.
Examples of root crops
 Cassava
 Sweet potatoes
 Carrots
Vegetable crops
These are plants or parts of a plant that are eaten as food.
Types of vegetables
Leafy vegetables e.g. cabbages, dodo, spinach
Root vegetables e.g. carrots, beetroot, ginger
Fruity vegetables e.g. tomatoes, egg plants, avocado, e.t.c.
Groups of crops
 Annual crops
 Perennial crops
Annual crops
These are crops that produce and die with in one year.
Examples of annual crops
 Cassava  Beans  Maize
 Sweet  Ground nuts  Sorghum
potatoes  Soya beans  Rice
 Carrots  Cow peas  Millet

Perennial crops
These are crops which grow and harvested for many years
before they die.
Examples of perennial crops
 Tea  Banana
 Coffee  Cotton
 Cocoa  Orange
 Mango

Garden tools and their uses

Garden Structure Uses
tool
Hoe  Digging the ground
 Weeding
 Harvesting root crops
Spade  Mixing manure
 Loading soil and manure
on tractors and wheel
barrow
Rake  Leveling soil
 Collecting uprooted
weeds

Slasher  Cutting grass

 Cutting weeds
 Clearing thorny bushes

Wheel  Carrying soil

barrow  Carrying manure
 Carrying harvested crops
Axe  Cutting big trees
 Chopping wood

Panga  Cutting small trees and

branches
 Harvesting crops
Forked  Digging hard ground
hoe  Clearing stones in soil

Watering  Watering crops

can
Trowel  Transplanting

Garden  Mixing manure

fork  Loosening soil

Knife  Harvesting crops

 Pruning crops

Secateurs  Pruning

Pickaxe  Digging and breaking

hard ground

Sprayer  Spraying crops

 Applying fertilizers

Sickle  Harvesting cereals

Care for garden tools

 Painting metallic garden tools.
 Keeping garden tools in clean cool dry place.
 By oiling metallic garden tools.
 Cleaning them after use
Crop growing practices
These are activities done in the garden to raise crops.
Examples
Land preparation
Planting and sowing
Gap filling
Transplanting
Land preparation
This is the first step taken to make a piece of land ready for
planting crops.
Ways of preparing land
 Cutting big trees
 Slashing
 Removing tree stamps
 Ploughing
 Harrowing
 Digging
Garden tools used in preparing land
 Tractors
 Axe
 Panga
 Slashers
 Rakes
Importance of preparing land
 To soften the soil
 To allow water into the soil
 It makes planting easy
 It allows air into the soil
 To remove weeds
Nursery bed
A nursery bed is a small garden where seedlings are planted
before taken to the main garden.
Examples of plants grown in a nursery bed
 Passion fruits  Coffee
 Tomatoes  Watermelon
 Cucumber  Pawpaw
 Onions  cabbages
Importance of nursery bed
 It gives a farmer time to prepare the main garden.
 It protects seedlings from heavy rain drops.
 It protects seedlings from strong sunshine.
 It helps the farmer to select the healthy seedlings.
Selecting planting materials
Examples of planting materials
 Seeds  Bulbs  Rhizomes
 Suckers  Stem cuttings  Stem tubers
Qualities of a good planting material
 They should be mature
 Should not be damaged
 Should be free from pests
 Should be free from diseases
 Should not be too old

Importance of selecting planting materials

 It prevents wastage of land.
 It ensures quality plants.
 It prevents the wastage of time.
 It prevents the wastage of labour.
Seed viability
It is the ability of the seed to germinate.
Seed dormancy
It is the inability of the seed to germinate.
Planting and sowing
This is the putting of planting materials in the soil to
germinate.
Planting is done during rainy season.
Reasons for planting in a wet season
There is enough water for seed germination
The soil is soft for easy growth of seeds.
Methods of planting
 Row planting method
 Broadcasting method
Row planting
Row planting is when planting materials are put in the soil in
lines.
Advantages of row planting
 It makes weeding easy
 It is easy to control the spread of diseases and pests
 It makes harvesting easy
 It allows proper spacing of crops
 It avoids wastage of seeds and other planting materials
Disadvantages of row planting
 It needs a lot of labour.
 It is time consuming.
 It requires a large piece of land
Plants planted using row method
 Maize  Cotton
 Cassava  Tea
 Potatoes  Beans
Broadcasting method
It is the putting of seeds in the soil while scattering them.
Advantages of broadcasting method
 It saves time.
 It does not need a lot of labour
 It does not waste nutrients in soil
Disadvantages of broadcasting method
 Makes weeding difficult
 Makes harvesting difficult
 Pests and diseases can easily spread.
 It causes much competition for sunlight.
Gap filling
This is the planting of seeds or seedlings in spaces where
they did not germinate.
Transplanting
This is the transfer of seedlings from the nursery bed to the
main garden.
Garden tool for transplanting
Trowel
Reason for transplanting in the evening
 It prevents the wilting of seedlings
 There is little loss of water from the soil through
evaporation.
Caring for crops
Ways of caring for crops
 Weeding  Thinning  Applying
 Manuring  Staking fertilizers
 Mulching  Fencing  Spraying
 Pruning  Watering
 Pests and disease control

Weeding
Weeding is removal of plants growing where they are not
wanted.
Garden tool for weeding
 Slasher
 Hoe
Advantages of weeding
 It creates space for crops to grow well.
 It reduces competition for sunlight, water & mineral salts.
 It reduces spread of pests and diseases.
 It makes harvesting easy
Weeds
Weeds are plants growing where they are not wanted.
Examples of weeds
 Spear grass  wild finger millet
 Elephant grass  Thorn apple
 Black jack  Couch grass
 Star grass  Wandering Jew
Uses of weeds to people
 Some weeds are eaten as green vegetables
 They give manure
 They reduce soil erosion in compounds
Dangers of weeds in a garden
 Weeds encourage easy spread of pests
 They make harvesting difficult
 Weeds compete for water, light space and nutrients
Ways of controlling weeds
 Slashing
 Spraying herbicides
 Uprooting
 Crop rotation
 Digging
Manuring
It is the addition of dead plant and animal matter into the
soil to make it more fertile.
Sources of manure
 Animal dung and urine
 Plant remains
 Green plants
Types of manure (natural manure)
Compost manure is got from plant remains
Green manure is got from green plants especially Legumes
Farm yard manure got from animal urine, droppings and
dung.
Mulching
Mulching is the covering of top soil with dry plant materials.
Examples of mulches
 Elephant grass  Spear grass
 Coffee husks  Rice husks
 Banana leaves  Maize stalks
Advantages of mulching
 It keeps moisture in soil
 It reduces soil erosion
 It adds manure in soil
 It reduces the rapid growth of weeds.
Disadvantages of mulching
 Mulches can be fire hazard
 Mulches hide some crop pests
 Some mulch can turn into weeds
 Mulches are tiresome to prepare
Pruning
This is removal of unwanted parts from a growing plant.

Advantages of pruning
 Reduces the rate of transpiration
 Reduces hiding places for pests
 Crops get enough sunlight
 It improves on crop yields.
Note Pruning saw, secateurs pruner & shears are used.
Thinning
This is removing excess crops from garden.
Advantages of thinning
 It helps to remove damaged, weak or diseased crops.
 Crops get enough space, air & nutrients.
 Reduces the rate of transpiration
 Reduces hiding places for pests
 Crops get enough sunlight
 It improves on crop yields.
Watering
This is the supply of water to crops.
Use of water in the soil
 It makes the soil soft for roots to grow
 It is used for seed germination
 Plants use water to make their own food
Staking
This is the giving of extra support to plants with weak stems
using sticks.
Crops which are staked
Passion fruits
Banana is supported by propping
Advantages of staking
 Plants grow and mature without breaking.
 It prevents fruits from breaking
Crop rotation
It is the growing of different types of crops on the same
piece of land at different times.
Advantages of crop rotation
 It controls spread of pests and diseases.
 It improves soil fertility
 It reduces soil erosion
Pests and disease control
A crop pest
A pest is an organism which damages crops.
Common pests of crops
 Caterpillars  Slugs  Rats
 Aphids  Locust  Moles
 Weevils  Termites  Squirrels
 Snails  Monkeys  Eel worms
 Army worms
Common signs of pest and disease attack in crops
 Holes in leaves, fruits, seeds, roots and stems of crops
 Rotten plant parts.
 Deformed plant parts
 Change of colour in leaves, fruits and stem.
Dangers of pests
 They weaken plants
 They lead to low yields
 They lead to poor growth of crops
 They destroy crops
Ways of controlling pests
 Spraying crops with pesticides.
 Plant disease resistant varieties.
 Uprooting diseased crops.
 Early planting and timely weeding.
 Use of scare crows.
 Practicing crop rotation.
Crop diseases
Diseases caused by bacteria

Bacterial wilt
 Tomatoes
 Sweet potatoes
 Egg plants
Bacterial blight
 Cotton
Bacterial Banana Wilt Disease (BBWD)
 Bananas
Diseases caused by viruses
Maize streak
 Maize
Rotoon stunting disease
 Sugarcanes
Mosaic virus
 Tomatoes
 Sweet potatoes
 Cassava
 Tobacco
Diseases caused by fungi
Wheat rust
 Wheat  Barley
 Maize  Oats
 Millet  Coffee
Potato blight
 Sweet potatoes
 Tomatoes
Smuts
 Maize
 Sorghum
 Sugar cane
Coffee berry disease
 Coffee
Powdery mildew
 Mangoes
 Paw paws
Armillaria root rot
 Tea
 Coffee
Panama disease
 Banana
Cigar end rot
 Banana
Leaf spots
 Cotton
 Sugar canes
Ways of controlling crop diseases
 By crop rotation
 Spraying pests and diseases
 Proper spacing
 Early planting
 Uprooting and burning the infected crops
 Planting healthy materials
Harvesting
Harvesting is collecting ready crops from garden.
Garden tools used for harvesting
 Sickle
 Hoe
 Panga
Methods of harvesting
 Cutting e.g. banana, sugarcane
 Digging e.g. sweet potato, cassava
 Uprooting e.g. ground nut, cassava, beans
 Picking e.g. tomatoes, mangoes, oranges
 Plucking e.g. maize
Storing of harvested crops
This is keeping of food safely for future use.
Reasons for storing harvested crops
 To keep them for planting in the next season.
 To keep them for a better market.
 To be used as food in future.
Places where food is stored
 Granaries
 Silos
 Refrigerators
 Store rooms
 Ceilings
Types of stores
Traditional stores e.g. granaries
Modern stores e.g. silos
Qualities of a good store
 Should be well ventilated.
 The roof should be leak proof.
 Should have rat guards.
 Should be clean and dry.
Storage pests
These are organisms which damage stored food.
Examples of storage pests
 Rats
 Termites
 Grain moth
 Weevils
Food preservation
It is the keeping of food safe for a long time.
Methods of preserving food
 Sun drying e.g. cassava, sweet potatoes, maize, rice.
 Smoking e.g. fish, meat
 Refrigerating e.g. fish, meat, mangoes
 Salting e.g. fish and meat
 Tinning e.g. beans, tomatoes
Reason for preserving food
 For future use.
Food path
Food path is the different stages of producing food up to
the stage of consuming.
Types of food path
Village food path
This is the food path where farmers grow crops for home
consumption.
Stages of village food path
 Land preparation
 Planting
 Caring for crops
 Harvesting
 Cooking
 Eating
Town food path
This is the food path where farmers produce food for sale.
Stages of town food path
 Clearing land  Preserving
 Planting  Marketing
 Caring for crops  Buying food
 Harvesting  Cooking and eating
Blocks of food path
These are problems faced in food production and may lead
to little yield when harvested.
These include;
 Crop pests
 Crop diseases
 Poor farming methods
 Poor weather
 Earth quake
 Poor roads
School garden
A school garden is important to children in the following
ways;
 Helps a child to know how to dig.
 Helps a child to know more about crops.
 Helps children to get food to eat.
 The school gets money after selling food.
Factors to consider when planning a school garden
 Good working garden tools
 Enough capital
 A well drained area
 Seeds
Qualities of a good school garden
 Should have a nursery bed
 Should have a record chart
 Should be near a water source
 Should have a demonstration garden
Young farmers club
Young farmers of Uganda (YFU)
This is an organization of young boys and girls or youth who
participate in agricultural activities.
Functions of YFU
 They teach people how to grow crops and care for
certain crops
 They teach farmers modern methods of growing crops
 They coordinate information from agricultural assistants to
farmers
 They grow crops and sell them to get money
 Helps children to know the importance of agriculture.
 They give the youth an opportunity to meet, share ideas
and learn from one another

THEME: OUR ENVIRONMENT

TOPIC 3: WEATHER CHANGES AROUND US
Weather is the condition of the atmosphere at a given time.
Conditions of weather
 Rainy
 Sunny
 Cloudy
 Windy
Elements of weather
Rainfall
Rain is the water vapour that condenses from the
atmosphere and falls down.
The Instrument that measures the amount of rainfall is called
rain gauge.
Structure of rain gauge

Types of rainfall
Relief rainfall
This is a type of rainfall received around mountainous and
hilly places.
Diagram showing relief rainfall

Cyclonic rainfall
This is a type of rainfall received as a result of warm air
meeting cold air in a certain place.
Diagram showing cyclonic rainfall
Convectional rainfall
This is a type of rainfall received on land and places near
water bodies.
Diagram showing convectional rainfall

Water cycle
It is the process by which rain is formed.
Diagram of a water cycle

Processes involved in water cycle

2. Transpiration
1. Evaporation
4. Condensation
Precipitation
Transpiration
This is the process by which plants lose water in form of
water vapour to the atmosphere through stomata
Evaporation
Evaporation is the process by which water changes to
vapour.
Condensation
Condensation is the process by which vapour changes to
water.
Precipitation
This is the condensed water vapour in the atmosphere that
falls down
The process of a water cycle
 The sun heats water bodies and plants causing water
vapour by the processes evaporation and transpiration.
 Water vapour rises and cools by condensation to form
clouds.
 Clouds become heavy and thick and later fall as rain.
Uses of rainfall
 Rain water is used for drinking, washing, and building.
 It cools down the temperature of the environment
 It enables plants to grow quickly.
 It fills water bodies
Disadvantages of too much rainfall
 Heavy rainfall causes floods.
 It makes transport difficult
 It leads to easy spread of water borne diseases
 It causes land slides
 Destroys property
 Destroys crops in a garden
Sunshine
Sunshine is the energy got from the sun.
It makes the day very bright and hot. The sun is main source
of light & heat
Campbell sunshine recorder measures the length of time it
has shined in a day.
Advantages of sunshine
 It dries harvested crops
 It helps in rain formation
 It generates solar electricity
 Helps the skin make or form vitamin D
 Sunshine kills some germs on surface
 It dries wet clothes
 It helps plants make their own food
Disadvantages of sunshine
 Too much sunshine makes the day very hot
 Prolonged sunshine causes drought
 It dries crops and some water bodies
 It kills plants and animals.
Clouds
A cloud is a condensed water vapour in the atmosphere.

Types of clouds
Cirrus
Highest clouds
They look like feathers in the sky.
It is a sign of fair weather
Stratus
Sign of bad weather
They look like a huge grey blanket
They are nearer the earth.
Cumulus
They appear in dry weather
These are white clouds which resemble cotton piles.
Nimbus
Nearest to the Earth and are a sign of rain, they are dark
grey and nearest the earth.
Uses of clouds
 Clouds protect us from direct sunshine.
 They form rain
Dangers of clouds
 Cause accidents during air transport
 Cumulus produce thunder storms
 Clouds cause lightning
Humidity
Humidity is the amount of water vapour in the atmosphere.
Humidity is measured by an instrument called hygrometer
Diagram showing a hygrometer

Temperature
Temperature is the degree of hotness or coldness of matter.
A thermometer measures temperature.
Units for measuring temperature are degrees.
A thermometer is read in two scales
Degrees Fahrenheit
Degrees Centigrade/ Celsius
Types of thermometers
Clinical thermometer/doctor’s thermometer- measures
temperature of human body.
Six’s thermometer – measures the highest and lowest
temperatures of the day in an area. (Minimum and
maximum thermometer)
Wall thermometer – measures room temperature. This is 250c.
Ordinary scientific thermometer- used for science experts.
Weather thermometer – used to measure temperature of
atmosphere
Diagram showing a clinical thermometer

Functions of each part

Kink – prevents back flow of flow of mercury before
temperature is read.
The glass bulb is thin so that mercury warms up quickly.
Before re-use, one should first shake the thermometer to
make mercury go back to the bulb to get accurate
readings.
Bore - it is made narrow to have an accurate scale.
Sites on the body where a clinical thermometer is placed
 In the mouth under the tongue
 Under arm pits
 In the anus
 In the vagina
Why is a clinical thermometer inserted in the vagina?
 Vagina has constant body temperature
Note a clinical thermometer is sterilized by using methylated
spirit.
Minimum and Maximum thermometer is sometimes called
six’s thermometer because it was first discovered by James
Six. It is used to measure the highest and lowest
temperatures of a day. It is used at the weather station and
at some farms. It uses both mercury and alcohol. It can be
reset using a magnet.
Structure of a maximum and minimum thermometer

Advantages of using mercury in thermometers

 Mercury doesn’t stick or wet the glass.
 Mercury is good conductor of heat.
 Mercury expands and contracts uniformly.
 Mercury is opaque and hence clearly seen.
Advantages of alcohol over Mercury
 It expands six times more than mercury.
 It doesn’t solidify easily
Disadvantages of using water
 Water wets the glass.
 Water is poor conductor
 Water needs a lot of heat to expand.
Wind
Wind is moving air
What causes wind?
 Difference in air pressure
Wind instruments
Wind vane/ weather cock shows direction of wind. Its arrow
points in the direction from where wind is coming.
Wind sock shows direction and strength of wind

Anemometer measures speed of wind

Advantages of wind
 Wind helps to carry out pollination
 It is used in winnowing
 It helps in rain formation
 Wind dries wet clothes
 Wind brings fresh air in warm place
Dangers of strong wind
 Wind spreads airborne diseases
 It blows or raises dust into our eyes
 Pollutes air
 It causes soil erosion
 Wind blows off houses
 Breaks trees or destroys crops
 Strong wind causes storm on land and sea
Ways of managing strong wind
 Planting trees to act as wind breaks
 Building houses with flat roofs in desert areas
 Building houses with slanting roofs in equatorial areas
Atmospheric pressure
This is the force exerted by air in the atmosphere.
Barometer measures air pressure
Structure of a barometer

Stevenson screen
A Stevenson screen is a place where delicate weather
instruments are kept.
Instruments kept in a Stevenson screen
Clinical thermometer
Barometer
Reason for painting it white
It is painted white to reflect heat.

Weather chart
A weather chart is a record of weather for different days
showing weather changes of an area.
An example of a weather chart
Sunny Windy Cloudy rainy
TERM TWO
THEME 3: HUMAN HEALTH
Topic: OUR FOOD
Food
Food is anything good to eat or drink that adds value to the
body.
Terms used
Food
Nutrition
Nutrient
Feeding

Definitions of the above terms

Feeding is the taking in of food.
Nutrition is the process by which food is taken in and used
by the body.
Nutrients are substances that are needed for maintenance
and growth of the body.
Uses of food to the body
 Food provides energy to the body.
 Food keeps the body healthy.
 Food builds the body.
 Food provides warmth to the body.
Why we eat food
We eat food every day for the following reasons 5Hs
 To satisfy Hunger
 To be healthy.
 It is a habit.
 For hospitality.
 To be happy.
Sources of food
 Plants
 Animals
Places where people get food
 Markets
 Gardens
 Forest
 Water bodies
 Supermarkets
 Shops
Ways people get food
 By growing it in the garden.
 By buying it from shops, markets, supermarkets etc.
 By fishing from lakes, swamps, rivers etc.
 By hunting.
 By gathering from forests and bushes.
Balanced diet
A balanced diet is a meal containing all food values in their
right amount.
Food values in a balanced diet
 Proteins
 Carbohydrates
 Fats and oils
 Water and mineral salts
 Vitamins
 Roughages
PROTEINS
These are body building foods.
Uses of proteins
Proteins help in making new body cells.
Proteins help to repair worn out tissues.
Sources of proteins
a) Animal proteins
 Beef  Grasshoppers
 Chicken  White ants
 Fish  Pork.
 Eggs
(b) Plant proteins
 Beans
 Soya beans
 Ground nuts
 Peas
CARBOHYDRATES
These are food values that give us energy
Sources of carbohydrates
 Maize  Sweet  Sugar cane
 Millet potatoes  Bread
 Cassava  Irish potatoes  Posho
 Rice  Coco yams  Honey
 Sorghum  Matooke
VITAMINS
These are health giving foods
Types of vitamins
Vitamin A
 Butter  Liver
 Milk  Cheese
 Eggs  Carrots
Vitamin B
 Beans  Maize
 Ground nuts  Rice
 Meat  Sorghum
Vitamin C
 Oranges  Tomatoes
 Mangoes  Lemons
 Apples  Guavas
 Pineapples  Pawpaw
Vitamin D
 Butter  Liver
 Milk  The sun
 Egg yolk

Fats and oils

These are also energy giving foods
Sources of fats
Sources of fats and oils
 Milk • Ground nuts
• Butter • Margarine
• Cheese • Meat
• Egg yolk
Dangers of having little fats in the body.
 Lack of energy
 Rough and dry skin
 Feeling cold all the time.
Note: Fats are solids while oils are liquids at room
temperature.
MINERAL SALTS
Use:
They are health giving foods.
Types of Mineral salts
Iron
For making red blood cells
Sources of iron
 Meat • Milk
• Liver • Millet
• Calcium • Green vegetables
Calcium
For strengthening bones and teeth
Sources of calcium
 Dry fish
 Milk
 Eggs
 Grains
 Milk products
Phosphorus
Iodine
Use:
 For proper functioning / working of the thyroid gland.
Sources of iodine
 Sea fish / sea foods
 Iodized salt
Fluorine
Prevents tooth decay
It forms strong teeth
Sodium
It balances fluids in the body
Source
 Salt
 Smoked sea fish
 Meat
Potassium
Water
It makes 70% of the human body.
Food sources of water.
 Water tea
 Juice milk
 Soda
 Cocoa soup
Uses of water in the body
- It makes digestion and absorption of food easy
- It forms the basic of blood plasma
- It reduces body temperature by sweating
- It quenches thirst
- It helps to remove waste products from the body
Roughages
Roughages are the indigestible fibres from the cell walls of
plants.
Sources
o Green leafy vegetables
o Bread
o Seeds
o Fresh fruit
o Un polished cereals
o Processed foods
Importance of roughages in the body.
- They prevent constipation
- They reduce the risk of bowel cancer
- They allow easy digestion of food.
- They add bulk to the diet
- Allow easy movement of food through the alimentary
canal
Deficiency diseases
Deficiency diseases are diseases caused by lack of certain
food values in the diet.
Examples of deficiency diseases
Kwashiorkor
It is caused by lack of enough proteins in the diet.
Signs of kwashiorkor
 Swollen belly / pot belly
 Swollen moon face
 Swollen feet and hands.
 Skin rash.
 Little brown hair.
Prevention of Kwashiorkor
 Eat foods rich in proteins.
Marasmus
It is caused by lack of enough carbohydrates in the diet.
Signs of marasmus
 Old man’s face
 Thin body
 Always hungry
 General body weakness.
 Loss of body weight
Prevention of marasmus
 Eat foods rich in carbohydrates.
Anaemia
- It is caused by lack of enough iron in the diet.
Signs of anaemia
 Rapid heartbeat
 Fatigue
 Pale skin
Prevention of anaemia
- It is prevented by eating foods rich in iron.
GOITRE
- It is caused by lack of enough iodine in the diet.
Signs and symptoms of goitre
 Swollen neck.
 Difficulty breathing.
 Difficult swallowing.
Prevention of goitre
- It is prevented by eating food rich in iodine.
Night blindness
It is caused by lack of vitamin A
Signs
Poor night vision
Prevention of night blindness
Eating foods rich in vitamin A
Beriberi
It is caused by lack of vitamin B1
Riboflavinosis
It is caused by lack of vitamin B2
Pellagra
It is caused by lack of vitamin B3

Scurvy
It is caused by lack of vitamin C.
Rickets
It is caused by lack of vitamin D.
Signs and symptoms
 Weak bones
 Bow legs
 Deformed skull
 Stunted growth
Prevention of rickets
 Sun bathing
Vulnerable groups of people
These are groups of people that are easily affected by lack
of proper feeding
These are groups of people that need special care in terms
of feeding.
Examples s of vulnerable groups
 Pregnant mothers
 Sick people
 Weaning babies
 Elderly people
 Breastfeeding mothers
Breast feeding
It is the act of feeding baby on breast milk.
Importance of breast milk to a baby
 It is easy to digest.
 It contains all food values needed by the baby.
 Breast milk contains antibodies which protects the baby
against diseases.
 It is at the right body temperature.
 It is clean.
Importance of breast feeding to a mother
 It saves her time.
 It is cheap.
 It create love bond between the mother and the baby.
 It delays the next pregnancy.
Advantages of breast feeding to the family and community
 It is quick and saves time.
 It is cheap compared to buying baby milk.
 It creates a love bond between a mother and a baby.
 It delays the next pregnancy.
 It reduces chances of sicknesses in the body.
Bottle feeding
Mothers are supposed to breast feed their children up to
around six months.
Factors that lead to bottle feeding
 Mothers who have HIV.
 Mothers who work in the office and can not breast feed
their children.
 Mothers who are unable to produce breast milk.
 Mothers who are sick and unable to breast feed properly.
Advantages of bottle feeding
 It gives mothers chance to relax and go out for work.
 It helps to feed babies whose mothers are sick of HIV.
 Helps to feed babies whose mothers cannot produce
enough milk.
Disadvantages of bottle feeding
 It is expensive to maintain.
 It denies the mother’s love and care.
 Bottles are easily contaminated by houseflies.
 Bottle milk can easily get contaminated.
 It doesn’t contain antibodies to the child.
 Bottles are difficult to clean properly causing germs.
Pregnant mothers
These are also called expectant mothers.
Foods needed by a pregnant mother
Food containing proteins.
 It builds body tissues of the growing baby.
 It repairs the warn cells of the baby.
Food containing carbohydrates.
 It gives energy to the mother to carry the baby.

Calcium
To build the strong bones and teeth of the baby.
Vitamins
It protects the baby and the mother from infection.
Fluids
To stimulate the production of more milk in her breasts.
Weaning children
Weaning is the gradual introduction of solid foods to a baby
other than breast milk alone.
Reasons for weaning at six months
 The baby needs more nutrients because the body is
growing.
 To prevent deficiency diseases.
 The baby needs to get iron from other foods because
breast milk does not contain it.
 To supplement on breast milk.
Common foods used during weaning
 Mashed Irish
 Potatoes.
 Porridge.
 Sweet banana.
Note: Weaning is done at the age of six months to
supplement breast milk.
Sick people
Sick people need food and extra fluids in order to help the
body to fight sickness.
Most of the foods include the following:
 Proteins
 Vitamins and mineral salts
Frequent feeding
Sick people may not be able to eat very much at one
time so they should be fed with easily digestible foods.
Elderly people
When people grow old, they often lose their teeth which
cause health problems such that they do not crush their
food for easy digestion which can cause indigestion or
constipation.
Elderly people need the following:
Food that is easy to eat such as minced meat, mashed fruits
etc.
Frequent feeding because they may not be able to eat
very much at one time.
Malnutrition
- It is a condition when the body does not have enough
food values.
Signs / symptoms of malnutrition
 Tireless
 Loss of body weight
 Dullness
Food hygiene
Food hygiene is the keeping of food free from germs.
Proper handling of food
- Washing hands before preparing food.
- Wash hands before serving food.
- Wash fruits and vegetables before eating them
Food taboos and beliefs
A taboo is a cultural or religious custom that forbids
people from eating certain types of food.
Examples of religious food taboos
 Moslems are not allowed to eat pork.
 Moslems are not allowed to eat meat of an animal
slaughtered by a non-Muslim.
 Catholics do not eat meat on Fridays during lent.
Examples of cultural food taboos
 In Buganda, girls and women were not allowed to eat
chicken and eggs because they make them barren.
 Men were not allowed to eat oil nuts because they can
make them impotent.
 Children suffering from measles are not allowed to eat
 meat because it makes them more sick.
 Babies were not allowed to eat liver and eggs because
they make them take long without talking and also make
them urinate and defecate on their beds.
Advantages of food taboos and beliefs
 Certain people and tribes have plenty of foodstuffs to
eat.
 Certain animals and plants are conserved in areas where
they are not eaten.
Disadvantages of food taboos and beliefs
 Food beliefs and taboos can result into malnutritional
diseases.
 Pregnant women may become malnourished and
produce underweight babies.
Staple foods for different communities.
A staple food is the food commonly eaten by a particular
community.
Common staple foods.
 Matooke
 Cassava.
 Sweet potatoes
 Irish potatoes.
 Yams
 Sorghum.
Examples of staple foods for different communities
The Ateso
 Cassava for mixing the millet.
 Sorghum
The Baganda
 Matooke.
 Cassava
 Sweet potatoes.
The Basoga
 Sweet potatoes.
 Cassava.
The Banyankole
 Matooke.
 Millet
 Cassava
 Irish potatoes.
The Acholi and Langi.
 Cassava
 Millet.
 Sorghum
Reasons why different communities prefer the above foods.
 Climate in the regions favour their growth.
 The type of soils in their areas.
FOOD HYGIENE
Food hygiene is the keeping of food free from germs.
Proper handling of food.
- Washing hands before preparing food.
- Wash hands before serving food.
- Prepare food in a clean place.
- Serve food in clean containers
- Wash fruits and vegetables before eating them.
Importance of proper handling of food.
• It prevents food contamination.
• It preserves food for future use.
• Controls the spread of some diseases
• Protects food from vectors
Ways food gets contaminated
• Serving food with dirty hands.
• Serving food in dirty utensils.
• By some disease vectors e.g. cockroaches and houseflies.
• Preparing food in dirty environment
Dangers of poor handling of food
 It spreads diseases.
 It causes food to get spoilt.
 It may cause food poisoning.
Good eating habits
• Wash hands before eating food.
• Sit upright when eating food.
• Swallowing food after chewing it properly.
• Chewing food with mouth closed.
• Putting small lumps of food in the mouth at a time.
Bad eating habits
- Eating with unwashed hands
- Eating while walking
- Swallowing food before chewing it properly
- Talking when the mouth is full of food
Dangers of bad eating habits
• Eating food with unwashed hands contaminates food and
may lead to diarrhea.
• Bending while eating food interferes with movement of
food in the alimentary canal.
• Swallowing food before chewing properly can lead to
indigestion it can also lead to choking.
• Talking when food is in the mouth leads to spitting food on
other people near you.
FOOD PRESERVATION
Food preservation is the keeping of food safe for along time.
Ways of preserving food.
• Sun drying e.g. cassava, beans.
• Salting e.g. meat.
• Smoking e.g. fish.
• Tinning / bottling / canning. E g beef, fish, milk
• Refrigerating e.g. oranges, green vegetables, milk.
• Roasting e.g. meat.
• Boiling and heating.
FOOD SECURITY
This is when a family / community has enough food for
eating all year round.
Food security can be achieved through.
• Growing enough food crops
• Proper food storage
• Preservation of food.
• Practicing proper farming methods.
• Improving soil fertility
Importance of food security
• The family has enough food to eat throughout the year.
• It prevents deficiency diseases in the family.
Preparation of food
Food preparation is the making of food ready for eating.
Methods of preparing food
 Matooke - steaming, boiling, roasting
 Millet bread – mingling
 Sweet potatoes – steaming, roasting
 Rice – boiling, steaming
 Maize bread (posho) – mingling
Reason for preparing food.
To increase on food taste.
THEME: Human body
TOPIC: MAJOR BODY ORGANS
MAJOR BODY ORGANS
• An organ is a group of tissues that perform the same
function.
• A tissue is a group of body cells.
• A cell is the smallest unit of the body
Examples of major body organs
 Eyes

 Brain
 Lungs
 Tongue
 Ears
 Stomach
 Liver
 Kidneys
 Nose
 Heart
 Bladder
 Skin
 The major organs in the body.

Skull Eye
Nose

Lungs Heart

Stomach
Liver

Large intestine Kidney

Small intestine

Eyes:
• Eyes are found on the head.
• They are protected by the eye sockets in the skull.
• People have a pair of eyes.
Structure of eye
Eye brow

Pupil
Eye lid
Eye lash Irish

Function: Eyes are used for seeing / sight / vision.

Functions of each part.
Iris – controls the amount of light entering the eye.
Pupil - allows light inside the eye.
Eye lash- prevents dust and insects to fall into the eye.
Eye lid – prevents dust and insects to fall into the eye.
Eye brow – prevents sweat and moisture from eyes.
Diseases of the eyes
 Trachoma
 River blindness
 Red eyes
 Night blindness
Disorders of the eye
- Squints
- Blindness
- Short sightedness
- Long sightedness
- Astigmatism
Care for the eyes
• Wash eyes with clean water and soap regularly.
• Avoid looking at bright light directly.
• Do not strain your eyes by reading in dim light.
• Do not hold book too close or far when reading.
• Visit eye clinic for regular check up and tests. - (Oculist
optician)
Ears
• Ears are found on the head.
• People have two ears on the head.
• Ears are sense organs for hearing.
• The outer ear (pinna) is used for collecting sound waves.
• The ear also helps in body balance.
Structure of the ear

NB: There is wax in the auditory canal to trap dust and other
foreign bodies
Function of each part
Pinna – it collects sound waves
Auditory canal – directs sound waves to the eardrum
Eardrum – produces sound vibration
Diseases of the ear
 Ear cancer
 Otitis media
 Meniere’s diseases
 Earache
Disorders of the ear
 Partial deafness
 Permanent deafness
 Foreign bodies (these prevent sound waves from reaching
the ear drum).
 Rapture (tear) of the ear drum
Care for ears
- Wash the ears daily and keep them dry.
- Do not push objects into the ears.
- Do not use sharp objects for cleaning your ears.
- Do not direct your ear to loud sound.
3. The Nose
- It is located at the front of the face.
- It has two nostrils used for taking air into and out of the body
(lungs).
- The nose is the sense organ for smelling.
Front view of the nose

The nose has hairs (cilia) and that traps any foreign bodies
like dust, dirt. Or Cilia filters air before it goes to the lungs.
Diseases of the nose
- Influenza (flue)
Disorders
– Having a foreign object in the nose
- Nose bleeding

Care of the nose

 Regular cleaning
 Covering the nose in dusty
2. The Brain
- This is the most important organ of the body.
- The brain is found in the head.
- It is protected by the skull.
Diagram shows the position of the brain

Uses of the brain

 For thinking.
 For recall / remembering.
 For body balance.
 For storing information.
 For learning / reasoning.
Diseases of the bran
 Epilepsy
 Cerebral malaria
 Meningitis
Care for the brain
 Having enough rest.
 Avoid drugs like alcohol, marijuana, tobacco.
 Eat a balanced diet.
 Having physical exercises to refresh the brain daily.
 Early treatment of malaria.
The stomach
 It is located in the abdomen.
 The stomach is part of the digestive system.
 It is bag like and elastic.
Diagram of the stomach
Uses of the stomach
 The stomach stores food for sometime.
 It digests food (proteins)
 It produces an acid (hydrochloric acid) which kills germs in
the food eaten.
 It produces gastric juice
Diseases of the stomach
 Peptic ulcers
 Diarrhoea
 Dysentery
 Cholera
Disorders of the stomach
 Constipation
 Indigestion
 Vomiting
 Diarrhoea
Care for the stomach
 Avoid drinking alcohol as it causes wounds on the
stomach lining.
 Drink a lot of water to prevent constipation.
 Eat a balanced diet.
 Avoid smoking as this makes ulcers worse.
 Avoid prolonged hunger as it causes ulcers.
 Doing physical exercises.

Lungs
Lungs are found in the chest.
They are protected by the rib cage.
People have two lungs.
Diagram showing the lungs
Uses of lungs
Lungs are used for breathing /respiration .
They pass out carbon dioxide and excess water vapour.
Diseases of lungs
 Tuberculosis  Influenza (flue)
 Diphtheria  Bronchitis
 Whooping cough  Lung cancer
(pertussis)  Emphysema
 Pneumonia  Asthma
Care for the lungs
 Avoid tobacco smoking.
 Avoid dusty places.
 Avoid crowded places.
 Take infants for immunization against TB, whooping
cough and diphtheria.
 Do regular physical exercises.
 Isolate people with tuberculosis.
 Feeding on a balanced diet
The liver
It is located in the upper part of the abdomen.
Structure of the liver.
 The gall bladder stores bile.
Uses of the liver
 The liver regulates body sugar.
 It produces bile.
 It stores iron, glycogen and vitamin A and D.
 It dilutes poisonous substances from blood.
 It produces body heat
Diseases of the liver
 Hepatitis
 Liver cancer
 Cirrhosis (liver disease)
Care for the liver
 Avoid drinking too much alcohol (it causes cirrhosis).
 Have a balanced diet.
 Boil water for drinking to avoid hepatitis.
The Heart
The heart is found in the chest cavity.
It is protected from physical damage by the ribcage.
A person has one heart.
Use:
The heart pumps blood to all parts of the body.
Structure of the heart

The heart is made up of a tough muscle called Cardiac

muscle.
Care for the heart
- Doing regular physical exercises.
- Eating a balanced diet.
- Avoid smoking to avoid blood clots in the coronary artery.
- Having regular medical check up
Kidneys and the urinary bladder
The kidneys and urinary bladder are found in the lower
 abdomen
Uses of the parts
Kidney
• It filters blood (it removes urea excess water and mineral
salts from blood.)
Urinary bladder
• It stores urine before it is passed out.
Ureter
• Carries urine from kidneys to the urinary bladder.
Urethra
• Passes urine out of the urinary bladder
Care for the kidney and urinary bladder
- Avoid drinking alcohol.
- Do not hold urine for a long time in the bladder.
- Drink plenty of water.
- Drinking clean boiled water
Diseases of the kidney / urinary bladder.
 Kidney failure
 Kidney stones
 Bilharziasis
8. The Tongue
- It is found in the mouth.
Structure of the tongue

Uses
- It is a sense organ for tasting.
- It rolls food into a bolus and pushes it to the gullet for
swallowing.
- It is used in talking
Disorders of the tongue
 Burns
 Cuts
 Blisters
  Bites
 Loss of tasting
Care for the tongue
- Do not eat hot food. This may damage the taste buds.
- Do not put sharp objects in the mouth.
- Avoid too much smoking
The skin
This is the largest organ of the body found outside the body.
Uses of the skin
- It removes sweat from the body.
- It regulates body temperature
- The skin prevents germs from entering our bodies.
- It protects our muscles from damage.
- It is a sense organ for feeling
Diseases and disorders of the skin.
Diseases Disorders
 Leprosy  Cuts
 Ringworm  Blisters
 Scabies  Skin rash
 Boils  Pimples (acne)
 Impetigo  Dryness / cracks

Care for the skin.

- Bathing regularly using clean water and soap.
- Apply Vaseline to keep the skin soft.
- Do not share under wears, towels, combs with infected
people.
- Feeding on the foods that contain vitamin D.

THEME: HUMAN HEALTH

TOPIC: HUMAN TEETH
A tooth is a hard bone like structure in vertebrates used for
breaking food into smaller pieces.
Sets of Teeth
 Milk teeth
 Permanent teeth
Milk teeth
They are 20 in number and the first to grow in young children.
Milk teeth start growing from the age of 6 months and at the
age of around 7 years.
These teeth begin to fall out and are replaced by the
permanent teeth.
Permanent teeth
This is the second and final set of teeth in the mammals
growth.
A person starts developing permanent teeth at 13 years.
An adult normal person has 32 permanent teeth consisting of
incisors, canines, premolars and molars.
Types of teeth
- Incisors
- Canines
- Premolars
- Molars.
Incisors:
They are used for cutting and biting food.
They are chisel shaped.
They are the first teeth to grow.
Diagram of an incisor.

Canines
They are used for tearing food.
Canines are sharp and pointed.
Diagram of a canine
Premolars
Premolars are used for grinding, chewing and crushing food.
They are broad, blunt and flat ridged.
Diagram of a premolar.

Molars
Molars are used for grinding chewing and crushing food.
They are broad, blunt and flat ridged.

Diagram of a Molar

Dental formula :
Dental formula is the arrangement of teeth in the jaws.
I n c i s o r s Cani nes Premolars T o t a l M o l a r s
Lower Jaw 4 2 4 1 6 6
Upper Jaw 4 2 4 1 6 6
T o t a l 8 4 8 3 2 1 2
REGIONS OF A TOOTH
1. Crown
2. Root
3. Neck
Illustration showing a region of a tooth

Crown

Neck

Root
Parts of a tooth (canine and molar)
- Enamel
-Dentine
-Pulp cavity
-Blood capillaries / vessels / sensory nerves
-Gum
-Cement
-Jaw
Internal structure of a tooth

Functions of parts of the tooth

Enamel:
 The hardest part of the tooth.
 It is the hardest substance in the body made of calcium of
phosphorus.
 Enamel prevents wear and tear of the tooth.
 It protects the inner parts
Dentine:
 It keeps replacing the enamel as it may wear off due to
friction.
Pulp cavity
 It is the most sensitive part of the tooth.
 It contains blood vessels and sensory nerves.
Blood vessels
 The supply blood to the tooth
Sensory nerves
 They are sensitive to heat, pain and cold.
 The tooth begins paining when bacteria destroy the pulp
cavity.
Cement
-It fixes the tooth in position
-It protects the tooth.
Gum
 Gives extra support to the tooth in the jaw bone.
Jaw bone
- Holds the tooth in one position.
-Protects the tooth
Diseases of the tooth
Tooth decay (Dental caries)
It is caused by bacteria.
Bacteria acts on sugar and starch remains on the teeth
producing lactic acid that wears and tears the enamel and
makes a hole in the dentine and pulp cavity.
Pain begins when the bacteria destroys the pulp cavity.
NOTE: Dental amalgam (cement) can be used to fill the
holes made on the teeth.

Plague
A brownish substance forms on the outer surface of the teeth
3. Periodontal disease
- This is an infection of the gums and tooth sockets
- It is caused when plaque is neglected
4. Gingivitis
- It is a gum disease caused by bacteria
- It leads to the swelling and bleeding of the gum.
- It also causes bad smell from the mouth
Disorder of the teeth
Cracked teeth
Improper growth of teeth
Broken teeth
Improper growth of teeth
This is when teeth grow in a wrong way.
Causes of improper growth of teeth
- Dental accident
- Lip biting
- Early loss of milk teeth
- Finger nail biting
- sucking fingers
Dangers of improper growth of teeth.
- Difficulty in chewing
- Poor facial appearance
- Speech problems
Dental Hygiene or oral health
Dental Hygiene is the way of keeping our teeth free from
germs.
Care for our teeth (Dental Hygiene)
- Brush the teeth after every meal.
-Avoid drinking very hot and cold things.
-Avoid eating too much sweet.
-Rinse your mouth with water and salt after every meal.
-Eat plenty of fruits and vegetables.
-Visit a dentist regularly for dental check ups.
-Eat a balanced diet.
-Dental flossing
Things used in caring for our teeth
 Tooth brush  Dental floss
 Clean water  Charcoal
 Tooth paste  Tooth pick
 Small sticks  Ash

How to brush our teeth

 Brushing the teeth should be up and down movement of
the tooth brush but not side ways to avoid damaging the
gum
Reasons why we brush our teeth
o Prevent tooth decay
o Prevent bad breath.
o To remove food remains (microbes)
THEME: HUMAN HEALTH
TOPIC: SANITATION
SANITATION
Sanitation is the general cleanliness of our environment.
Sanitation is a way of keeping our environment clean.
Elements of sanitation / activities under sanitation
 Sweeping the compound, houses etc.
 Mopping houses, classrooms etc.
 Slashing bushes around our homes, school, road sides, and
water sources.
 Picking and burning rubbish.
 Proper disposal of garbage or rubbish.
 Draining stagnant water around our homes and schools.
 Dusting tables and chairs.
 Removing cobwebs from the kitchen latrines and houses.
 Digging water channels along the roads, in the schools
and home compounds.
 Removing broken bottles from the compound
 Proper disposal of faeces
Items used in keeping proper sanitation
 Brooms  Drier
 Rake  Scrubber
 Rag / mop  Rubbish pit
 Water  Spade
 Soap  Bins
 Slasher
Importance of sanitation
 Prevents the spread of germs.
 Promotes good health in community.
 It makes a home clean and attractive
 Prevents bad smell
Dangers of poor sanitation
 It can lead to the spread of diarrhoea
 It causes bad smell in the place.
Elements of a good home
- A kitchen
- A bathroom
- A rubbish pit
- A plate stand / rack
- A toilet / latrine
- A well ventilated house
Qualities of a good home
- It should have a toilet
- It should have a bathroom
- It should have a kitchen
- It should have a plate stand
- It should have a rubbish pit
Germs and diseases
A germ is a small living organism that causes diseases.
Germs are too small to be seen with naked eyes. They are
seen using a microscope.
Examples of germs
 Chlamydia
 HIV
 Vibrio cholera
 Plasmodium
 Salmonella typhi
Types of germs
 Virus
 Bacteria
 Protozoa
 Fungi
Where germs are found
 Faeces and Urine  Under dirty finger nails.
 Contaminated water  Blood
 Soil  Inside the body
 Air  On our bodies
 On dirty clothes  On dirty food
 On dirty beddings  On dead bodies
How germs enter our bodies
 Through eating contaminated food.
 Through the nose when we breathe in contaminated air.
 Through open wounds and cuts
 Through skin contact with infected persons.
 Through sharing clothes with an infected person.
 Through vectors.
The germ path (4FS)
These stands for
 Faeces
 Flies
 Food
 Fingers
Vectors involved in the germ path
 Houseflies
 Cockroaches
Control of the spreading of germs
 Boil water for drinking.
 Wash hands before eating food.
 Wash hands after visiting the latrine or toilet.
 Destroy the breeding places of vectors.
 Kill the vectors by spraying.
 Cover food.
 Have proper disposal of garbage.
 Have children immunized.
 Covering wounds and cuts
ROTTING / DECAY
 Rotting is the breakdown of dead matter by bacteria.
It requires warmth, darkness and moisture.
The germs that cause rotting.
o Bacteria
o Fungi
Importance of rotting / decay
 Rotting produces humus from dead organic matter.
 It destroys garbage heaps.
 It destroys faeces in latrines and sewage systems.
Dangers of rotting
 Rotting produces a bad smell.
 Rotting is a source of germs.
 Rotting causes wounds to be septic.
 Rotting attracts some vectors

THEME: HUMAN HEALTH

TOPIC: COMMUNICABLE DISEASES
Communicable diseases (infectious diseases)
These are diseases spread from one infected person to a
healthy another.
Communicable diseases can be called infectious diseases or
transmissible diseases.
Examples of communicable diseases
- Measles - Dysentery
- Diarrhoea - Polio
- AIDS - Tuberculosis
- Ebola - cholera
- Malaria - Ringworm
- Bilharzias

Non communicable diseases

These are diseases that do not spread from one person to
another.
Examples of non communicable diseases
- Diabetes - High blood - Beriberi
- Anaemia pressure - Scurvy
- Kwashiorkor - Cancers - Pellagra
- Rickets - Heart attack - Goitre
- Sickle cells
Diarrhoeal intestinal diseases (faecal diseases)
Diarrhoea is the passing out of watery faeces frequently.
Examples of diarrhoeal diseases
- Dysentery
- Diarrhoea
- Cholera
- Typhoid
Causes of diarrhoea
- Bacteria
- Viruses
Dehydration
Dehydration is a condition of the body when the body does
not have enough water in it.
Causes of dehydration
- Severe diarrhoea
- Severe vomiting
Signs of dehydration
- Sunken eyes
- Passing out little/no urine out
- Dry lips
- Dry eyes
- Sunken soft spot on a babies head ( fantanelle )
- A pinch of skin takes long to go back to its position.
Treatment of dehydration
- Giving the victim oral rehydration solution (ORS)
- Drinking a lot of fluids e.g. water , fruit juice , milk

Prevention of diarrhoea
- Covering left over food
- Washing hands before eating food
- Drinking clean boiled water
- Washing hands after visiting a toilet
- Proper disposal of faeces in latrines
- Washing fruits and vegetables before eating them
- Destroying breeding places for houseflies
- Proper disposal of rubbish
Oral rehydration salt
Components of ORS
 Salt
 Sugar
 Clean water
Importance for each component
 Salt replaces the lost mineral salts.
 Sugar replaces the lost energy.
 Water replaces the lost water.
How to prepare ORS from the suckets
 Wash hands with clean water and soap
 Measure one litre of clean cold water in a clean
container.
 Open one packet of ORS into water.
 Mix the solution and taste the solution.
Preparing ORS using salt, sugar and water (local preparation
of ORS)
- Wash hands with clean water and soap.
- Measure one litre of clean boiled water in a clean
container
- Measure one leveled tea spoon of salt and eight leveled
tea spoon of sugar in water.
- Mix the sugar and the salt with water to dissolve and taste.
Solutes and solvents used
Solutes: sugar and salt
Solvent: water
Qn: Why is water known as a universal solvent?
It dissolves all solutes
Dysentery
Dysentery is the passing out of watery faeces with blood.
Causes of dysentery
 Bacteria (shigella)
 Amoeba
Kind of dysentery
 Bacillary dysentery
 Amoebic dysentery
How dysentery spreads
 Drinking contaminated water
 Eating contaminated food
 Eating using unwashed contaminated hands.
Signs and symptoms of dysentery
- Severe bloody diarrhoea
- Abdominal pain
- Loss of appetite
- Dehydration
Prevention of dysentery
- Proper disposal of faeces
- Proper disposal of rubbish
- Washing hands before eating
- Washing fruits and vegetables before eating them
- Washing hand after visiting latrines
Cholera
Cholera is diarrhoeal disease caused by bacteria known as
Vibrio cholerae.
Signs and symptoms of cholera
o Severe diarrhoea
o Sever e vomiting
o Dehydration
o Body weakness
How cholera spreads
o Through drinking contaminated water
o Eating contaminated food
o Eating using contaminated hands
o Eating contaminated fruits and vegetables
Prevention of cholera
o Drinking clean boiled water
o Covering left over food.
o Proper disposal of faeces and rubbish
o Washing hands before eating
Typhoid fever / enteric fever
It is caused by bacteria known as salmonella typhi
Signs / symptoms
o Abdominal pain
o Body temperature rise (fever)
o Headache
o Diarrhoea
o Abdominal discomfort
How typhoid spread
o Drinking contaminated water
o Eating contaminated food
o Eating with unwashed hands
Prevention and control of typhoid
o Drinking clean boiled water
o Covering left over food
o Washing fruits and vegetables before eating them.
o Washing hands before eating.
INTESTINAL WORMS
Intestinal worms are internal parasites
What are parasites?
Parasites are living organisms that live and get food from
other living organisms for survival.
A host is a living organism on which a parasite depends.
Examples of intestinal worms
o Hook worms - Guinea worms
o Round worms - Fluke worms
o Tape worms - Thread worms
o Pin worms
TAPE WORMS
 They grow to more than 30ft or 10m long.
 They enter our bodies through eating half cooked beef or
pork and live in our small intestines.
 They hook themselves on the walls of the intestines and
suck digested food.
 When mature, the tape worms shed their segments
containing thousands of mature eggs which are passed
through feaces or stool.
 The mature eggs can stay up to one year on grass until
either a cow or pig eats the grass with the eggs.
 When the eggs are swallowed by either pig or cow, they
enter their bodies into their blood and go for another
stage of development in the mucus
Structure
The scolex
Hook
Sucker

Segment

Functions of the parts

Hooks provide attachment worm to the walls of the small
intestine.
Suckers provide extra attachment of the worm to the walls of
the small intestines.
Segments are used for absorbing food into the blood stream.
Signs and symptoms of tape worm infection
 The person becomes weak.
 A person passes out stool with tapeworm mature eggs
segments.
 The person passes out watery stool.
Spread
Through eating half cooked meat
Prevention and treatment of tape worms
 Eating properly cooked meat
 Go for treatment as soon as possible.
HOOK WORMS
 They are about 8 – 13mm in length
 They live in small intestines where they hook themselves to
the walls of the intestines with their hooked mouth and
feed on blood.
 The female lays eggs which pass out in stool or feaces.
 The eggs hatch out in water or damp soil and enter
through bare feed especially around the ankles.
 They penetrate the skin and enter the blood streams
where blood carries them to the lungs.
 From lungs they are coughed to the gullet and swallowed
to the stomach and then to the small intestines where they
stay.
 Hook worms are dangerous because when they become
many in number they suck blood and cause anaemia
(Hook worm anaemia)
Structure of hook worms

Signs and symptoms

 Abdominal discomfort
 Loss of weight
 Body becomes tired and weak.
 Diarrhoea
 The tongue, gums, eyelids and finger nail becomes pale.
Prevention
 Wear shoes if possible especially in wet places.
 Always use latrines and afterwards wash your hands with
water and soap.
Treatment
 Go to be examined by doctor in the hospital.
 Eat meat, fish, eggs and dark green leafy vegetables.
ASCARIS WORMS ( round worms)
 They are about 15 – 35cm long.
 They live in the small intestines and feed on digested
food.
 Children can get ascaris worms in contaminated food
dirt around houses, in gardens and get round worms
eggs in the finger nails.
 Ascaris worms enter our bodies through eating un
washed fruits and raw vegetables where the eggs may
be attached.
 When one eats un washed fruits and vegetables the
eggs get into mouth, stomach and into the intestines
and remain feeding or digested food.
 When they are many in number, they block the
intestines and cause constipation or diarrhoea.
 Ascaris worms cause an infection called ascariasis

Structure of ascaris worms

Signs and symptoms

 Abdominal pain.
 Fever, diarrhea and restlessness.
 Grinding of the teeth in children.
Prevention
 Wash your hands before eating anything.
 Do not play in dirty places.
 Do not share plates because others may not have
washed their hands.
 Wash fruits and vegetables before eating.
 Wash hands after visiting the latrine.
 Defecate in latrines only.
 Cut finger nails to avoid keeping round worm eggs.
Treatment
 Seek medical advice immediately you think you have
round worms.
PIN WORMS / THREAD WORMS

- These live in the large intestines especially in the rectum.

- The female crawls out at night through the anus and
lays its eggs around the skin.
- This cause itching around the anus especially at night.
- They are white in colour and small of about 8 – 13mm
long.
- When the infected person scratches the itching part
and later handles food staff or puts fingers in the mouth,
the eggs are swallowed therefore reinfecting him /
herself.
- If the eggs hatch out around the anus, the worms crawl
back into the large intestines.
- However, if the infected person shares edible with
someone without washing hands, the eggs are spread
and the next person will swallow the eggs and become
infected.
- The eggs can contaminate beddings, under wears,
knickers and they can be spread through this way.
Structure
Signs and symptoms
 Abdominal discomfort.
 Lack of sleep
 Restlessness.
Prevention and control
 Seek treatment from a qualified health worker.
 Have an infected person wear tight fitting shorts to
prevent scratching of the anus.
 Change under clothing and bedding daily.
 Scrub toilet seats with soap and water everyday.
 Have family members treated.
 Wash hands with soap and clean water after the toilet.
 Cut finger nails short and keep them clear.
WHIP WORMS

 They are about 35 to 50mm in length with the head

smaller than the tail. This is why they are called whip
worms because they look like whips worms because
they hook like whips.
 They live in the large intestines without causing any
symptom.
 They produce large numbers of eggs.
 If great in number, they cause diarrhea and intestinal
discomfort.
 The eggs pass out with stool and hatch out in the soil.
 They enter our bodies in the same way as the round
worms.
Structure
THEME: HUMAN HEALTH
TOPIC: VECTORS AND DISEASE
VECTORS
- Vectors are living organisms that spread disease germs.
- Germs are living organisms that cause diseases.
Examples of common vectors
- House flies - Ticks
- Tsetse flies - Lice
- Cockroaches - Mad dogs
- Mosquitoes - Mites
- Fleas - Water snails
- Black fly
Insect vectors
 Houseflies
 Tsetse flies
 Cockroaches
 Mosquitoes
Animal vectors
 Mad dogs / rabid dogs.

Life cycle of insect vectors

These are two types of life cycles namely
Complete metamorphosis
This is the life cycle with four stages of development /
growth. These stages are eggs, larva, pupa and adult.
Illustration of complete metamorphosis
Examples of vectors which undergo complete
metamorphosis
-House flies
-Mosquitoes
-Black flies
-Bees
-Butterflies
-Moths
Incomplete metamorphosis
This is the life cycle with three stages of growth. These
stages are eggs, nymph and adult.
Diagram of incomplete metamorphosis

Examples of vectors which undergo incomplete

metamorphosis
-Cockroaches
-Fleas
-Lice
Housefly
Places where houseflies live
Latrine
Rubbish pits
Decaying matter
How housefly spreads diseases
Through its hairy body.
The life cycle of a housefly.
Diseases spread by a housefly
Trachoma
 It is a highly contagious / infectious disease which
affects the eyes.
 It is caused by a virus called Chlamydia.
How is trachoma spread
 Sharing of the same basin of water with an infected
person.
 Shaking hands with another infected person and then
transfer the hands to the eyes.
 Sharing of towels and handkerchiefs with an infected
person.
Signs and symptoms of trachoma
 Redness and itching of the eyes.
 Swelling of the eye lids.
 Pain while looking at light.
 Watery discharge from the eye lids.
Prevention and control of trachoma
 Avoid sharing basins, towels and handkerchiefs with
an infected person.
 Avoid shaking hands with an infected person.
o Get treatment as soon as possible because trachoma
can make one blind.
Diarrhoea
 It is caused by either bacteria, virus or worms.
 These germs enter our bodies when we eat or drink
contaminated water and food.
 Most diarrhoeal diseases are spread by the 4Fs i.e.
Faeces Flies Food Fingers.

Dysentery
 These are two types of dysentery namely:-
- Amoebic dysentery (caused by amoeba)
- Bacillary (by bacteria)
Dysentery is caused by the following germs:
Bacteria (shigella)
Protozoa (entamoeba)
How is dysentery spread
 By drinking contaminated water.
 By flies falling on our food.
 By eating contaminated food.
Signs and symptoms of dysentery
 Severe diarrhea stained with blood.
 Loss of appetite.
 Dehydration
How dysentery is prevented
 Use toilets or latrines all the time.
 Keep toilets or latrines clean.
 Wash hands before touching or eating any food.
 Wash fruits and vegetables before eating them.
 Destroy all bleeding places of house flies to stop them
from multiplying

Cholera
-It is a very infectious disease that can kill in a very short
time (6 – 24hrs)
-It is caused by the vibrio cholerae bacteria.
Signs and symptoms of cholera
- Serious diarrhea
- Vomiting
- Body weakness
- Dehydration
How to control and prevent cholera
 Use latrines / toilets daily.
 Cover left over food to avoid flies.
 Wash hands with soap and water to remove germs.
 Wash fruits and vegetables before eating them.
 Boil water before drinking it.
Typhoid
Typhoid fever is caused by bacteria called salmonella
typhi.
How typhoid is spread
 By drinking contaminated water.
 By flies falling on our food.
Signs and symptoms of typhoid
 Persistent fever with headache.
 Increasing body pain and diarrhea.
 Abdominal pain.
How to prevent and control typhoid
 Cover all foods and drinks.
 Use toilets / latrines daily.
 Drink clean boiled water.
 Observe good food hygiene.
 Wash hands with clean water and soap before eating
food.
 Wash hands with clean water and soap after latrine /
toilet.

COCKROACHES
 A cockroach has a flat body. Most cockroaches are
dark brown while others are black.
 A cockroach is an insect with three main body parts
i.e. head, thorax abdomen.
Feeding habits of cockroach
 Cockroaches mainly move at night looking for food
and water and during day time, they do not move.
 Cockroaches are active at night.
A note: A moth is also an active insect at night.
 Cockroaches feed on our food and they transmit
germs on it.
Habitat
 Cockroaches hide or live in dark places like behind
cupboards, Old cookers, behind refrigerators, boxes,
book shelves, latrines etc.
Life cycle of a cockroach
 A cockroach undergoes an incomplete
metamorphosis.
 The female lays eggs in an egg case.
 The eggs hatch into nymphs.
 Nymphs look like adult cockroaches but have shorter
or n wings.
 Later, nymphs change into adults.
Dangers of cockroaches
 Cockroaches carry germs which cause diseases to us.
 Cockroaches damage our books.
 They spoil our clothing.
Diseases spread by cockroaches
Cockroaches are suspected of carrying germs
(pathogens) which cause diseases.
The disease include:-
 Polio
 Leprosy
 Typhoid
 Diarrhoea
 Amoebic dysentery
 Cholera
 Food poisoning
Prevention and control of cockroaches
 Cover all the food.
 Keep the house clean.
 Smoke the latrine regularly.
 Spray the cockroaches with insecticides.
 Keep covered food in the cupboard.

MOSQUITOES
 The mosquito lays its eggs in stagnant water.
 The eggs hatch into Larva, pupa, adult.
 The larva stage of a mosquito is called a wriggler.
Note:
A mosquito goes through a complete metamorphosis.
Mosquitoes have a sucking mouth part called a
proboscis which they use to feed.
Habitat of Mosquitoes
Mosquitoes lay their eggs in stagnant water or they
breed in stagnant water.
Types of Mosquitoes
The anopheles mosquito
This mosquito spreads a germ called plasmodia. This
germ (Plasmodium) is spread by a female anopheles
mosquito which causes Malaria.

Life cycle of anopheles mosquitoes

A male anopheles mosquito doesn’t bite human beings.

It instead feeds on nectar of flowers and juices of plants.
Malaria
Causes - by plasmodia
Spread - by female anopheles mosquito
Signs and symptoms of malaria
 Tiredness or weakness.
 Rise in the body temperature.
 Rapid breathing and rapid pulse rate.
 Serious sweating of 2 – 4 hours.
  Abdominal pain, diarrhea and vomiting.
 Shivering and chattering of teeth.
Culex Mosquito
 This mosquito spreads a worm called filaria which
causes elephantiasis.
 Elephantiasis makes legs to grow big and look like
those of elephants hence the name elephantiasis.
 The female culex mosquito feeds on blood before it
lays eggs in stagnant water.
Life cycle of culex mosquitoes

Aedes / Tiger mosquito

 This mosquito spreads a virus which causes either
yellow fever or dengue fever in human beings.
 The mosquito spreads the virus from an infected
person to another and it lays eggs in stagnant water.
Note: Yellow fever can be prevented by immunization
Life cycle of culex mosquitoes

How to control Mosquitoes

 Destroying any area with stagnant water.
 Slashing or cutting long grass near home or school.
 Spray insecticides to kill mosquitoes.
 Keep fish in ponds and dams to feed on mosquito
larva.
 Pour oil on stagnant water. This stops the larva from
breathing by cutting off oxygen supply.
o Sleep under a treated mosquito net.
o Using screens on ventilators to prevent mosquitoes
from entering.
Life cycle of a tsetse fly

Tsetse flies breed in

(i) Thick vegetation
(ii) Along river banks
(iii) Shady vegetation
Note:
A tsetse fly undergoes complete metamorphosis.
A tsetse fly does not lay eggs. The eggs are just hatched
within the abdomen.
Diseases spread by tsetse flies
Tsetse flies transmit a germ called tryponosoma which
cause;
Sleeping sickness (in human beings)
Nagana in (Animals)
Note:
 Sleeping sickness and Nagana are transmitted by a
female tsetse fly.
 The female tsetse fly feeds on blood.
 The male tsetse fly feeds on plant juices.
Signs and symptoms of sleeping sickness
 Prolonged fever
 Loss of body weight.
 Body weakness
 One becomes sleepy.
Prevention and control of sleeping
 Spray insecticides to kill tsetse flies.
 Use traps to trap adult tsetse flies.
 Treat the infected ones in hospitals.
BLACK FLY
 It is small and black
 It is also called Jinja fly or simulium fly.
Note:
1. A black fly breeds in fast flowing rivers where it lays its
eggs.
2. It undergoes a complete metamorphosis.
3. A black fly spreads a filarial worm called onchocerca
volvulus which causes river blindness.
Signs and symptoms of river blindness.
 Lumps appear on legs and hips.
 Severe skin itching.
 Skin rashes appear on the body.
Prevention and control
 Spray insecticides to kill the adult black fly and its
larvae.
 Treat infected people.
LICE
There are three types of lice namely:-
The body lice:
They live in clothing.
Their eggs are found in the folds and seams of clothing.
Hair lice: They live in the hair on our heads. They are
spread by infected combs, hair brushes, hats, turbans.
Crab lice: they live on the hair around our private body
parts. They are spread when the male and female
partners join their private parts during sexual
intercourse.
Note: The lice suck blood, cause itching, irritation and
also spread / transmit diseases called typhus fever and
relapsing fever.
How lice are controlled
 Keeping hair short.
 Washing clothing
 Ironing clothes.
 Combing hair every day.
 Spread beddings in sunshine.
 Do not share clothes.
RATS FLEAS
 Rat fleas are carried by rats.
 They transmit bacteria which causes bubonic plague.
 Bubonic plague is caused by bacteria called yersinia
perstis
Signs and symptoms
 High fever.
 Swelling in the neck and arm pits.
 Headache.
Prevention and control
 Kill all rats.
 Spray with insecticides to kill fleas
 People should be given anti – plague immunization in
case of an out break.
WATER SNAILS
Water snails transmit the schistosoma worm which
causes bilharzia (Schistosomiasis)
Bilharzias is caused by bilharzia flukes (schistosomes)
Where does the schistosoma live in the body?
 In the urinary bladder.
 Large intestines
 Small intestines.
How do we get bilharzias
 Bathing contaminated water.
 Drinking contaminated water.
 Swimming in contaminated water.
Signs and symptoms of bilharzias
 Passing out blood in urine.
 Enlargement of the liver and spleen
 Passing out blood in faeces.
How to prevent bilharzia
 Wearing shoes when walking in wet places e.g.
swamps.
 Boiling water for drinking.
 Killing water snails
 Use latrines / toilets for proper disposal of wastes.
MAD DOGS
 Dogs transmit a virus which causes rabies.
 Other animals which transmit rabies include:-
- Infected foxes.
- Infected domestic cats.
Signs and symptoms of rabies
 Fever
 Headache
 Body weakness
 Salivation
 Mental confusion
 Difficult in swallowing
 Sudden death
Prevention and control
 Kill all suspected mad dogs.
 Vaccinate all dogs with anti – rabies vaccine
TICKS
 Ticks transmit a germ called rickettsia which causes
typhus fever
 Ticks live on bodies of both wild and domestic animals
and humans
 They feed by sucking blood from animals.
Prevention and control of ticks.
 Spray all domestic animals e.g. dogs and cats.
 Dip / spray all domestic animals e.g. cattle.
 Keep the kraal clean.
Note: Ticks are not insects because they have eight
legs and have no wings.

SUMMARY of diseases and their vectors

Vector Disease(s) Cause

Housefly Cholera Vibrio cholerae
Typhoid Salmonella typhi
Trachoma Chlamydia
Dysentery Bacteria(amoeba)
 Diarrhoea Virus, bacteria,
worms
Culex mosquito Elephantiasis Filaria worm
Anopheles Malaria Plasmodium
Tiger mosquito Yellow(dengue) Virus
fever
Cockroach Leprosy Bacteria
Polio Virus
Typhoid Salmonella
Cholera Vibrio cholera
Diarrhoea Virus, bacteria
Dysentery Protozoa
Tsetse fly Sleeping sickness Protozoa
Black fly River blindness Onchocerca
volvulus
Rat fleas Bubonic plague Yersinia pestis
Itch mites Scabies Itch mites
Water snail Bilharziasis Worm
Rabid dog Rabies Virus
Lice Typhus fever Rickettsia

TOPIC 3
THEME: HUMAN HEALTH
TOPIC: ACCIDENTS, POISONING AND FIRST AID
Accidents:
What is an accident?
An accident is a sudden happening that can cause
harm or death
Or: It is an unexpected injury to the body
Examples of accidents in our community
 Fractures -Poisoning -Falls -cuts
 Burns -Drowning -Electric shocks wounds
 Scalds -Bites -Bruises -road traffic accidents
Road traffic accidents
Traffic refers to the movement of vehicles and people in
a particular area.
Road traffic accidents are sudden happenings that
cause death or harm to road users.
Examples of road users include
 Pedestrians: These are people who walk along roads
on foot.
 Cyclists: These are people who ride motorcycles and
bicycles.
 Drivers and passengers:
 Animals e.g. cattle, camel, horses, donkeys.
Causes of road traffic accidents.
 Over loading
 Over speeding.
 Driving under the influence of alcohol.
 Failure to follow road signs.
 Playing on roads.
 Poor conditions of roads.
 Overtaking in sharp corners.
 Careless crossing of roads.
 Driving vehicles in dangerous mechanical conditions
(D.M.Cs)
Prevention of road traffic accidents
 Following or observing road signs.
 Avoid over loading vehicles.
 Never drive while drunk.
 Avoid playing on or near roads.
 Put zebra crossings on busy roads.
How to cross a busy roads
 First stop alongside the road.
 Look right - look left.
 Look right again.
 If the road is clear then cross but don’t run.
Where can we cross busy roads from?
- At zebra crossing
- Fly overs
- Traffic lights
- Using islands on the road
- Where there are traffic officers / guides
Burns
This is an injury caused by dry heat e.g.
 Hot metals
 Flat iron.
 Burning fire.
 Electric heaters
 Growing charcoal.
Effects of burns
 Dehydration
 Severe pain
 Severe wounds
Scalds
This is an injury caused by wet heat e.g.
 Hot water
 Hot tea
 Hot porridge.
 Steam.
How to prevent burns and scalds?
 Cook from a raised fire place.
 Avoid playing near cooking places or open fires.
 Keep young children out of fire reach.
 Construct fire guards around fire places.
 Teach children the dangers of fire or hottings.
Why do we treat burns and scalds?
 To reduce changes of infections.
 To save life
POISONING
Poison is any substance which affects health or cause
death when taken.
Poisoning is the act of taking in something poisonous to
the body.
Examples of poison common in our community (homes,
schools)
 Rat poison
 Insecticides, pesticides, herbicides.
 Liquid cleaners e.g. jik.
 Paraffin, diesel or petrol.
Causes of poisoning
 Taking expired drugs
 Eating expired foods
 Ignorance
 Taking over dose
 Poor storage of drugs
Signs and symptoms of poisoning
 Vomiting
 Rapid breathing
 Fever and sweating.
 Loss of body balance
 Mental confusion
 Internal and external bleeding.
FRACTURES
A fracture is a broken or cracked bone.
Types of fractures.
There are three types of fractures namely;-
 Simple fracture
 Compound fracture
 Green stick fracture
Simple fracture
This is when the broken bone remains inside the skin.
Illustration

Signs and symptoms of a simple fracture.

 The affected part swells.
 Too much pain around the injured part.
Compound (fracture)
This is when the broken bone comes out of the skin.
Illustration
Signs and symptoms
 Severe bleeding occurs.
 Broken bone comes out of the skin.
Green stick fracture
 This is when a bone bends but remains inside the skin.
 It is common in your children because they have soft
bones.
NB: Greenstick fracture is under simple fraction
Sprains, strains and dislocation
 A sprain is a torn or stretched ligament.
 A strain is a torn or stretched muscle.
 A dislocation is when a bone is displaced at a joint.
NB: Ligament joins bones to bones
Signs and symptoms of sprains, strains and dislocation.
 A lot of pain is felt around the injured part
 Swelling around the joint.
 Difficulty in moving the limbs.
Cuts
A cut is a break in the skin made by slicing with a sharp
instrument.
Effects of cuts.
 They cause wounds.
 Cuts cause bleeding.
Types of cuts.
Minor cuts are cuts which do not go deep in the skin.
Deep cuts are those which go deep in the skin.
Signs of cuts
Severe bleeding.
Bruises
What is a bruise?
A bruise is a body swelling caused by internal bleeding.
Causes of bruise
 Accidental hitting of the body parts.
Wound
A wound is a tear of the body tissues.
Types of wounds
Incised wounds: Are wounds caused by sharp objects
that cause open bleeding. e.g. razor blade, knives
Lacerated wounds
These are wounds caused by objects with irregular
edges e.g. barbed wires, animal teeth; animal claws.
Contused wounds
These are wounds caused by direct blows by some
objects.
Punctured wounds.
These are wounds which have a small opening but very
deep. They are caused by very sharp pointed objects
e.g. needle, nails, arrows, spears etc.
Snakes bites
The first aid for snake bites is to tie a cloth above the
bitten part.
Why:
Top prevent poison from moving to the heart.
FIRST AID
This is the immediate / first help given to a casualty
before being taken to the health centre.
Who is a casualty?
A casualty is a person who has got an accident and
needs help.

Identify the major reason why we give first aid.

 To save life
Note: The major reason for giving first aid is to save life.
Why do we give fist aid?
 To save life.
 To reduce pain.
 To promote quick recovery.
 To reduce / stop bleeding.
 To prevent further injuries.
Who is a first aider?
A first aider is a person who gives first aid service to a
casualty.
Qualities of a good first aider
- Should be observant
- Should be knowledgeable
- Should be sympathetic
- Should be skilled
- Should be clean
- Should be able to use common sense.
Responsibilities of a good first aider.
- To examine the condition of a casualty.
- To help the casualty as quickly as possible.
- To take the casualty to the nearest health unit.
First aid kit
First aid kit is a set of first aid equipment.
First aid kit is a collection of things used to give first aid.
First aid box:
This is a container where things used to give first aid are
kept.

Places where a first aid box can be found

- Schools -Airport
- Homes -Aero planes
- Industries
- Offices -Vehicles
- Petrol stations
- Factories
- Banks
Note: A first aid box should be painted with bright
colours.
Reason: For easy identification
Items found in a first aid box
Razor blades : Used to cut plasters and bandages.
Safety pins : To fasten the bandage.
Bandage : Used to tie broken bones
Pair of scissors: Used to cut plasters and gauze.
Surgical spirit : Used to wash and kill germs around the
wound.
Pain killer : Used to kill pain.
Cotton wool: Used to clean cuts.
Clinical thermometer: Used to measure human body
temperature
Surgical gloves: Used to prevent contamination.
Plaster: Used to cover wounds and cuts.
Splints: Used to tie and keep the broken in position.
Note:
Arm sling holds the broken limb in one position.
Stretcher is used to carry casualties who can’t walk to
the health unit (centre)
First aid kit is used to keep first aid materials.
Stretchers

First aid for injuries

1. Burns and scalds
Put the injured part in cold water
Why do we put or pour cold water
- To reduce heat in the skin
- To reduce heat from destroying the body cell.
2. Poisoning
Give the casualty plenty of fluids to dilute poison in case
of paraffin or petrol
NOTE: Do not make a person to vomit. Why?
Vomiting can damage throat and lungs.
Make a casualty to vomit if he has taken rat poison or
any other kind of poison.
How to make the casualty to vomit
 Give him water mixed with soap.
 Place the finger in his mouth to the throat.
3. Fracture: Tie a splint around the injured part.
Reason for typing on splint
To keep the broken bone in position so as to prevent
further injuries.
4. Sprain, strains and dislocation
- Wrap a cold wet bandage around the injured part
- Apply a splint incase of a dislocation.
5. Cuts:
- Tie the cut with a clean bandage to reduce bleeding
pressure.
6. Bruises
- Apply a cold compress.
7. Wounds
- Wash the wound with clean water and soap / surgical
spirit.
8. Snake bites
- Tie tightly a piece of cloth above the bitten part.
Why?
 To prevent poison from moving to the heart.
THEME: SCIENCE IN HUMAN ACTIVITIES AND
OCCUPATIONS
TOPIC: KEEPING RABBITS
Rabbitry
- It is a farm of rabbits.
- It is a place where rabbits are kept.
Terms used in keeping of rabbits.
(a) Rabbit keeping: This is the rearing of rabbits.
(b) Hutch / pen: This is the home / housing structure of
a domestic rabbit.
(c) Burrow: A hole dug by a rabbit.
(d) Buck: This is a mature male rabbit.
(e) Doe : This is a mature female rabbit.
(f) Reverent / kit/ kitten: This is a young rabbit.
(g) Litter: This is a group of young rabbits born together
at the same time by one doe.
External parts of a rabbit
Diagram showing

Ear

Eye
Back
Mouth Tail
Fur
Thigh
Paw

Reasons why people keep rabbits / uses of rabbits

 Rabbits provide us with meat which is a source of
proteins.
 Rabbits are sources of income / money when sold.
 The dung of rabbits can be used as manure in our
gardens.
 Some rabbits are kept for their fur.
 Rabbit skins are used to make articles like bags, shoes,
etc.
 Rabbits can be kept as pets (for pleasure)
Advantages of keeping rabbits over other animals.
 Rabbits need less food than other animals like goats.
 They do not need a lot of land.
 Management practices like feeding and housing are
easily carried out.
 Rabbits multiply quicker than other animals.
 They mature quickly.
 They are cheaper to buy.
Breeds of rabbits
Local rabbits of rabbits
-These have been kept in Uganda for a long time.
-They are resistant to most diseases.
-They take long to mature.
-They are hardy to harsh weather conditions.
-They have many different colours.
-They are smaller than exotic breeds.
-They can live in the bush.
-They dig holes in the ground where they live.
Exotic breeds of rabbits
 These breeds were imported from other countries.
 They have the same colour.
 They produce bigger quantities of meat.
 They have the same weight and size.
 Their young ones carry parents’ habits.
Differences between local and exotic breeds of rabbits.
Local breeds E x o t i c b r e e d s
 H ave different colours Produce young ones with the same colour.
 G r o w s l o w l y G r o w f a s t .
 S m a l l i n s i z e . B i g i n s i z e .
 Resistant to diseases. E a s i l y g e t s i c k .

Examples of exotic breeds of rabbits.

They include the following:-
1. Angora rabbit.
2. Californian rabbit
3. Chinchilla rabbit.
4. Ear – lops
5. Newzealand white
Characteristics of exotic breeds of rabbits
1. The Angora rabbit
 They are white in colour.
 They produce fine silky hair which has ready
market in Europe.
 They produce good quality meat.
2. California a rabbit
 The body is white with the nose; tail and feet are
black or dark brown.
 Grow faster than other breeds of rabbits.
 They weigh up to 5kg when mature.
3. Chinchilla rabbit
 They are grey in colour.
 Lighter compared to New Zealand and
California.
  They weigh 3½ kg when mature.
 They are kept for meat.
 Their skins have ready market in Europe.
4. Ear – lops
 They are bigger compared to others (6kg when
mature)
 Their ears drop on the sides of the head.
 They grow slowly compared to other breeds.
5. New Zealand white
 They are white in colour.
 Have short legs and produce a lot of meat.
 Have pink eyes.
 The doe produces 25 – 30 rabbits per year.
 Can reach 5kg when mature.
Qualities of good rabbits to rear
The following factors should be considered when
selecting good rabbits to rear.
 Select healthy rabbits with a shinny coat, bright eyes,
dry clean nose, without any discharge from the eyes.
 Select rabbits that have plenty of hair and are well
shaped.
 Select rabbits that produce a lot of meat.
Housing of rabbits
Qualities of a good rabbit house (hutch):
 Should be strong enough to keep off predators.
 Should be raised from the ground to protect rabbits
from dogs and other wild animals.
 It should always be kept clean.
 Should be kept dry to minimize breeding of germs.
 Should allow enough air entering it.
 Should not leak on rainy days.
Materials used to construct a hutch
 Wood
 Nails
 Wire mesh
 Iron sheets
Types of hutches (with diagrams)
 Morrant hutch ( Diagram of each hutch)
 Caged modern hutch
 Traditional hutch
Structure of each type of hutch

Traditional hutch

Caged hutch

Morrant hutch

Management practices in rabbit keeping

(a) Feeding: Rabbits can be fed on the following
 Green vegetables
 Carrots
 Sweet potatoes leave.
 Green grass.
Points to note:
 Pellets are manufactured animal feeds.
 Rabbits should be given a block of salt to lick, to
provide them with mineral salts.
 They should be given salt dissolved in water.
 Does with young ones need more water in order
to make milk for their litter.
(b) Reproduction in rabbits
 The act of producing young ones in rabbits is
called Kindling.
 The buck mates with the doe.
 The doe then becomes pregnant.
 The doe takes 30 days to produce young ones.
 This period of pregnancy is called Gestation
period.
 The doe prepares a soft bed made of soft hair
from its body when it is about to produce.
 It produces between 7 – 11 young ones. If more
are produced, they should be killed as the doe’s
milk may not be enough for all of them.
 The buck should not be kept together with the
doe as it may kill the young ones.
Common Diseases of Rabbits
1. Coccidiosis
Signs and symptoms
 Diarrhoea with blood (dysentery)
 Rabbits have swollen stomach.
 Rabbits lose weight (become small and thin)
 They have rough hair.
Control of coccidiosis
 Keep the hutch clean.
 Feed rabbits on clean food and water.
 Put drugs in clean drinking water.
Scours
Signs and symptoms
 Rabbits stop feeding.
 Pain in the stomach.
 Rabbits develop diarrhea
Control of scours
 Do not give rabbits wet and mould grass.
 Do not give rabbits young grass.
 Clean the hutches and spray regularly.
3. Ear canker
Signs and symptoms.
 Itching ears.
 Ears develop wounds with a discharge and become
painful.
 Control of ear cancer.
 Clean the ears using paraffin on cotton.
 Do not overcrowd the rabbits in one hutch.
4. Pneumonia
Signs and symptoms
 Rabbits begins shivering.
 Difficult breathing`
 Rabbits lose appetite.
 They have high temperature
Control of Pneumonia
 Keep hutches dry and clean.
 Keep rabbits away from rain.
 Treat rabbits with dugs.
5. Colds
Signs and symptoms
 The rabbit sneezes a lot.
 Rabbit has a runny nose.
Ways of preventing diseases in rabbits
 Always keep rabbit hutches clean and dry.
 Avoid rain into hutches.
 Keep sick rabbits away from others.
 Feed rabbits well.
 Avoid over crowding rabbits in one hutch.
 Always call a veterinary officer to check on the health
of rabbits.
Keeping records on a rabbit farm
Records means the written information showing all
activities done on a farm
Examples of feeds records.
- Health records.
- Production records
- Breeding records
- Financial records.
Importance of keeping records.
 It helps to tell where to profit or loss is made.
 It enables the farmer to plan better for the farm.
 A farmer can easily get a loan.
 To know the income and expenditure of a farm.