FOOD AND NUTRITION

Food is any edible substance that living organisms can live on to obtain
essential materials for their life activities. Food substances contain different
chemical compounds. These chemical compounds are called nutrients.

USES / FUNCTIONS OF FOOD TO ORGANISMS

1. It helps the cells and the body to grow.

2. It is needed in the building and repair of body tissues.
3. It is needed for the protection against diseases.
4. They are the source of energy in living organisms.

CLASSIFICATION OF FOOD IN ANIMALS (HUMAN)

Food can be classified into seven (7) main components namely;

i. Carbohydrate iv. Vitamins vii. Dietary

ii. Protein v. Mineral salt (roughage)
iii. Lipids (fats and vi. Water
oil)

However, dietary fibres are required in a small quantity at a time in a diet.

These doses of food can also be grouped into two main groups depending on
their collective functions to the body thus;

 Primary food nutrients

 Secondary food nutrients

PRIMARY FOOD NUTRIENTS

The primary food nutrients are those chemical substances that the body needs
most in its functioning. These include;

 Carbohydrate / Energy giving food

 Protein / Body building food
 Lipids (Fats and Oil) / Energy giving food

These primary food substances are the food that the body digests. In these
primary group, the carbohydrate form the basis of these group in which any
member of the group can be converted into carbohydrate since they contain
the elements that form the carbohydrate. The chemical changes which link the
group is CH2O where the “C” is carbon, “H” is hydrogen and “O” is oxygen.

SECONDARY FOOD NUTRIENTS

These food substances are also known as prospective food substances or
welfare food substances.

As the name implies, it gives protection to the body against diseases and
infections. Hence, they seek the welfare of the body. They include: (i) vitamins
(ii) mineral salt

These two food substances are not digested in the body of animals. Rather,
they are rather eliberated or released from the food in which they are locked
up in.

ROUGHAGE

Though roughage is not a nutrient, but a complex form of carbohydrate which

will never breakdown in the body into any simplest form. Their functions in a
diet include;

i. Their presence allows water to pass through the waste substances produced
at the end of digestion to make it loose.
ii. It makes it easier for the waste of digestion to come out as faeces as it
clears the bowels, (clears constipation)

WATER

Water is one of the important substances to be present in the body for all
these nutrients to work well since it is the universal solvent.

COMPONENTS OF FOOD

CARBOHYDRATE

They are the major sources of energy to the body.

SOURCES OF CARBOHYDRATE

They are found in any starchy food, cassava, yam, rice, maize, orange,
pawpaw.

CHARACTERISTICS OF CARBOHYDRATE

i. Carbohydrate contains hydrogen, oxygen and carbon.

ii. There are three forms of carbohydrate according to their molecular
structure. These three forms are referred to as saccharides. Saccharides are
the sugars of carbohydrates.
a. MONOSACCHARIDE
This is referred to as one molecule of a carbohydrate with a chemical formula
(C6H12O6)

The monosaccharide are the simplest form or the basic unit of carbohydrate
and are also called; the reduced sugar. Examples include:

i. Glucose (starch)
ii. Fructose – fruits (simple sugar)
iii. Galactose – simple sugar in milk
b. DISACCHARIDE

It is the second form of carbohydrate sugar which contains two molecules of

the simple sugar. Examples include:

i. Maltose (sugar in Malta)

ii. Sucrose (sugar in sugarcane / table sugar)
iii. Lactose (sugar in milk)
c. POLYSACCHARIDE

They are the complex form of carbohydrate. They are made up of several
molecules of simple sugar. Example includes:

i. Starch (complex form in plants)

ii. Glycogen [complex form in animals (animal starch)]
iii. Cellulose (hard part of plants) thus fibre and chin tin

FUNCTIONS OF CARBOHYDRATE

i. Provides energy needed for life activities

ii. It forms certain structural part of the living organisms. Eg; Cassava plant, it
forms the root at the storage part.
iii. It provides the temperature the body needs.

Deficiency of carbohydrate leads to:

i. Under thinking
ii. Depression or muscles shaking
iii. Clumsiness

NB//: Carbohydrate is also the origin for all organic substances in the body.

PROTEIN

They are complex organic compounds. Elements forming protein includes:

carbon, hydrogen, oxygen, sulfur and nitrogen.

The basic or simplest unit of protein is amino acid.

SOURCES OF PROTEIN

i. Legumes iii. Glutelli in flower

ii. Albumen iv. Myosin in mesides

Animal protein, examples: milk, egg, fish, meat

Protein from vegetables, examples: mushroom, agushie, kontomire, beans.

FUNCTIONS OF PROTEIN

i. Used to build up cells replaces old cells, Eg; for growth.

ii. For the repair of damaged and worn out tissues and cells
iii. For the formation of enzymes
iv. For the production of energy under starvation
v. For the formation of protoplasm
vi. For the formation of tendons and cartilage
vii. For the formation of reratin

DEFICIENCY OF PROTEIN

i. Protein deficiency cause kwashiorkor in children

ii. It causes stunted growth in adults
iii. Excess protein intake can cause heart related problems and also over
burden the user

FATS AND OILS

I. They are the organic compounds which contain carbon hydrogen and
oxygen, like carbohydrate but indifferent proportion.
II. The simplest form of fats and oil / the basic units are fatty acids and
glycerol.

NB//:
i. Fats is the solid form of oil at room temperature.
ii. Oil is the liquid form of fats at room temperature.
iii. Fats and oil together are called lipids.
DIFFERENCES BETWEEN FATS AND OIL

FATS OIL
Solid at room temperature Liquid at room temperature
Found in animals Found in plants
Basic unit is fatty acids Basic unit is glycerol

SOURCES OF FATS AND OIL

Oil palm, groundnut, sunflower, coconut, castor oil, magerine, cheese, pork,
beef

FUNCTION OF FATS AND OIL

i. Fats and oil give much energy.

ii. Fats in the body cushions fragile internal organs.
iii. Fats in the body absorb shock.
iv. They act as thermal insulator.
v. It carries fat soluble vitamins (eg: vitamins A, D, E and K)
vi. Fats help to maintain healthy skin and hour.
vii. If forms certain structural parts of living organism.

NB//: Excess fats accumulation can be harmful

i. It puts constrain on the heart.

ii. It promotes heart diseases.

VITAMINS

Vitamins are go organic substances needed by the body for healthy

development and normal chemical activities. There are about 13 vitamins
needed by human. Plants can synthesis their own vitamins.

GROUPS OF VITAMINS

There are two main groups of vitamins

i. Fats soluble vitamins (vitamins A, D, K, E)

ii. Water soluble vitamins (vitamins B & C)

VITAMINS FOOD FUNCTION DEFICIENCY

SUBSTANCE
Vitamin A Fish, cold liver oil, Healthy eye Retarded
(Retrial) liver and kidney, Structure and growth
Green and yellow function of the cells Night blindness
Verges, yellow, of the skin and
fruits, tomato, mucous membranes.
butter, egg yolk, Maintenance of
margarine, milk, epithelia cells.
carrot.
Vitamin B Meat, soya beans, Functioning of the Beriberi
(Thiamin) milk, whole grains, heart, nerves and Loss of appetite
legumes, palm muscles. Weight nerve
wine, green For growth disorders
vegetable, wheat
gem
Vitamin B2 Liver, green leafy Health of the skin Retarded
(Riboflavin) vegetables, eggs, and the mouth. growth.
wheat gem, Carbohydrate Inflammation of
soyabean, yeast metabolism. the tongue.
Maintenance of red Premature
blood cells. ageing.
Functioning of the Intolerance of
eye. light.
Vitamin B3 Fish, peanuts, milk, Function of the Smoothness of
(Niacin / green vegetables, stomach, intestine the tongue.
Nicotinic acid) whole grain, and the nervous Skin eruption.
tomatoes system. Mental
disorders.
Digestive
disorders.
Vitamin B12 Green vegetables, Help in amino acid Anaemia
(Cyanacobalani liver, whole grain, production.
n) milk, egg Prevention of
pernicious anaemia.
Vitamin C Fruits especially Healthy gums. Scurvy (ie;
(Ascorbic acid) citrus fruits, Development of bleeding of
tomatoes, leafy teeth. gums and other
vegetables. Resistance to membranes)
infections. Reduce
Healing of wounds. resistance to
infections.
Vitamin D Fish (liver oil), Formation of strong Rickets (soft
(Cholecalciferd) fortified milk, egg, bones and teeth. bones)
sunlight, shell fish Poor
(like crab, lobsters, development of
snails, octopus) teeth
Dental decay
Vitamin E Wheat gem, oil, Formation of Sterility in
(Tocopherol) leafy vegetables, reproductive cells. animals.
milk, butter.
Vitamin K Green leafy Formation of blood Prolonged
(Phylloquinore) vegetables, soya clotting factor. bleeding
bean, oil, tomato, Normal clotting of
egg, yolk, whole blood.
grain.

MINERAL SALTS
They are the chemicals which are needed for the activities of the body. Mineral
salts are for healthy development of the body and they are classified into two
main groups on the basis of the human body daily. They are;
  Major Nutrient
 Minor Nutrient
MAJOR NUTRIENT

The major nutrients in mineral salts are those required relatively at large
quantity for the proper growth and development.

 Iron  Potassium  Sodium salt

 Calcium  Phosphorus
MINOR NUTRIENT

They are also known as trace and are those needed in smaller quantity by the
body.

 Fluorine  Calcium salt  Cobalt

 Zinc  Iodine
NUTRIENT FOOD SUBSTANCE FUNCTIONS DEFICIENCY
Calcium Milk, meat, whole For strong bones and Rickets or
grain, shell fish, crab, teeth formation. osteoporosis
snails, bones For muscles (Bone
contraction softening)
Sodium salt Table salt, vegetables Maintenance of blood Muscular cramp
and other body (Muscle pull)
tissues. Mental apathy
Nerve action.
Iron salt Liver, meat, leafy Formation of red blood Anaemia.
vegetables, raisins, cells.
prunes, cereals.
Phosphorus Milk, whole grain, Bones and teeth Rickets
cereals, vegetables, formation.
meat, fish. Formation of ATP and
mucelic acid.
Potassium Leafy vegetables, Maintenance of acid, Muscle pull
salt citrus fruits, apricots. base and balance.
Promotion of nerve
actions.
Iodine Sea foods, iodized Production of thyroid Goitre
salt, cheese, water. gland
Magnesium All vegetables Muscles and nerve Muscle cramp
action
Nitrogen & Protein food, meat, For synthesis of Stunted growth
Sulphur fish, egg, milk. protein.
For growth and
maintenance.
Fluorine Tooth paste, pipe Increase hardness of Gum bleeding
 born water, fish, tea, bones and teeth. (Scurvy)
dental cream.

WATER
Water is a chemical substance (Liquid) formed from hydrogen and oxygen in
the ratio 2:1 (H2O). It is one of the chemical substances that the body of living
organisms need in their physiochemical activities.
SOURCES OF WATER
Water can be obtained in the body from
 Drinking
 Food eaten, fruits, soup
IMPORTANCE OF WATER (AS A NUTRIENT IN OUR DIET)

i. Water keeps the colloidal protoplasm.

ii. It forms about 70% of the body weight of human.
iii. It is important for regulating of body temperature.
iv. It is used as solvent of food during digestion.
v. For transporting various substances around the body in the blood
vi. Solvent / water for waste products which are excreted by the kidney
vii. Water is used for photosynthesis and protein synthesis
viii. Dissolve mineral salts and make them available for plants
ix. Helps retain the tugor of plants

DEFICIENCY OF WATER

i. Most physiochemical reaction of the body ceases and the cells die.
ii. Body cells shrinks flaccid.

DIETARY FIBRE (ROUGHAGE)

It is mainly indigestible cellulose from cell walls of plants. Foods with high fibre
content are whole meal cereals, flour, root vegetable, nuts, fruits.

FUNCTION

i. It gives bulk to the diet.

ii. It allows muscles on the alimentary canal to contract properly.
iii. It avoids constipation.
iv. It reduces the risk of bowel cancer.

DEFICIENCY

i. Alimentary canal disorder

 ii. Bowel cancer
iii. Constipation

DIET

A diet is the food substance that the human takes. The diet can be balanced or
unbalanced on the food nutrient composition.

UNBALANCED DIET

A food is said to be unbalanced when it contains improper proportion of

nutrients.

BALANCED DIET

A balanced diet is a diet which contains the correct proportion of all the
different food requirement of an organism in the presence of water and
roughage. This means that a balanced diet contains all the classes of food in
their right proportion of the presence of water and roughage.

IMPORTANCE OF BALANCED DIET

i. It enables an organism to grow to its full extent.

ii. It enables an organism to function efficiently.
iii. Balanced diet prevents some deficiency such as rickets, scurvy.
iv. It ensures healthy development of an organism.
SOME LOCAL EXAMPLES OF BALANCED DIET

1.“Hausa Koko and Koose” (local), Porridge and fried bean cake.
2.Rice and Palava sauce
3.Beans and Fried plantain and gari
4.Fufu and groundnut soup
DEFICIENCY DISEASE

Deficiency diseases are diseases caused by lack of certain essential nutrients in

one’s diet.

DEFICIENCY DISEASES CAUSE SYMPTOMS

Kwashiorkor Lack of Protein Reddish brown hair,
stunted legs, protruding
stomach, watery and
runny nose, general
weakness.
Goitre Lack of iodine Enlargement of the
thyroid gland in the neck
region.
Ricket Lack of Vitamin D Poor development of
teeth, soft bone
formation in the leg and
other parts.
Beriberi Lack of Vitamin B Nerve disorder, Loss of
appetite, Loss of weight.
Scurvy Lack of Vitamin C Bleeding from gum and
membrane.
Night Blindness Lack of Vitamin A Reduced resistance to
infections, Changes in
skin, Night blindness.
Pellagra Lack of Vitamin B3 Smoothness of the
tongue, Skin eruption,
Digestive disturbance,
Mental disorder.

FOOD TEST

Food tests are performed to establish the presence of food nutrients in that
food substance.

FOOD TEST (PROCEDURE) OBSERVATION INFERENCE /

SUBSTANCE CONCLUSIO
N
Starch (Complex Add water to the food Blue – Black Presence of
Sugar) substance. Shake well & colour change starch
Polysaccharides heat. (Iodine test)
Add a few drops of iodine
solution.
Glucose Crush the food Colour changes Glucose is
(reduced sugar) substance, add water & from blue to present
monosaccharide shake well. Add Benedict yellow and finally
, eg; sugar in solution and heat in a brick – red
fruits. test tube in a water bath (Benedict test)
NB: Fehling
solution can be
used in place of
Benedict solution
Non – reducing 1cm3 of sugar solution is Formation of The presence
sugar taken into the test tube. orange or Brick – of protein in
3
(Disaccharides 7cm of dilute red precipitation food
eg; table sugar) hydrochloric is added found in a test substances.
Heat the test tube in tube.
boiling water for 3 mins
Cool and add sodium
hydrogen carbonate until
fizzing stops
Add 2cm3 of Benedict
solution and heat again
for 5 mins
Protein (Topic) Mash the food substance Violet or purple The presence
to form a solution. colour is seen in a of protein in
3
Take 2cm of that test tube. food
3
solution and add 2cm of substance
sodium hydroxide.
Shake it well and add few
drops of copper sulphate
and shake rigorously
Million test 2cm3 of mashed protein Red colour is Protein is
of water is taken. seen. present in
Some amount of million food
reagents. substance.
The test tube is boiled in
water bath.
Nitric acid test 2cm3 of mashed protein An orange or Protein is
of water is put into a test yellow colour is present in
tube. seen. food
Add concentrated nitric substance.
acid.
LIPIDS (FATS AND OIL)
3
Sudan III test 2cm of cooking oil is Distinct red – ring Fat and oil is
3
lipids added to 1cm of water in colour of the oil present
a test tube shake the
solution in the test tube
Add 3 drops of Sudan III
solution.
Shake rigorously the
mixture to the test tube.
Osmic acid test Emulsion of oil water A black colour is Fats and oils
3
(2cm is taken in a test seen in a test are present.
tube) tube.
Add osmic acid to the
mixture and heat in water
bath.
Translucent spot The food substance A translucent spot Presence of
test containing fats and oil is is seen on the fats and oil.
crush of a white piece of paper.
paper.
Water 2cm3 of water in a test The white content Presence of
and add some powdered of test tube water.
of white anhydrous changes to blue.
copper (II) sulphate
COBALT (II) CHLORIDE TEST
3
Water 2cm of water in a test The content Water is
tube. Add some few change from blue present in
powder of Cobalt (II) when Cobalt (II) food
Chloride Chloride is added substance.
then pink

FEEDING IN LIVING THINGS

Feeding is described as the way or manner organism acquire food loithin their
environment. There are two main types of feeding since we have two main
types of living organisms.

i.

ii. Feeding in plants iii. Feeding in animals

FEEDING IN PLANTS
Plants are called autotrophs hence they undergo, Autotrophic Nutrition
(feeding). Autotrophic is two words joined together, Auto – Self, Trophic –
Feeding path way / Energy stage.
FEEDING IN ANIMALS
Animals undergo heterotrophic nutrition in which they move from one place to
another in search of food. Therefore animals are known as heterotrophs.
AUTOTROPHIC NUTRITION
Plants do not move from one place to another (do not locomote) but, undergo
static movement. In which they move their body parts while the plant itself is
at one place.
i. They move their leaves towards the sun (phototrophism)
ii. They move their roots towards water (hydrotrophism)
iii. The move their roots again deep into the soil to cling to the soil particles to
hold the plant upright (geotrophism)
These movements allow the plants to obtain the necessary materials which will
help it to manufacture its own food.
Autotrophic nutrient is divided into two depending on what form of energy the
plant is using to manufacture its own food. In terms of food manufacturing,
plants are grouped into two.
i. Green plants ii. Non – Green plants.
Green plants use sunlight to manufacture their own food by the process known
as photosynthesis. In this process sunlight supplies energy for the food
manufactured (solar energy).
PESTS AND PARASITES
Pest: a pest is a living organism that causes damage to other living organisms
such as plants and animals.
Crop pest: an organism which causes damage to crop plants and their
products.
Examples of plant includes: housefly, cockroach, weevil, aphid, caterpillar,
locust, grasshopper, mites, fleas, mouse, squirrel, rat and grass cutters.
CLASSIFICATION OF CROP PESTS

Rodents: Rodents are small mammals that possess strong teeth for chewing
anything. Examples of rodents include:

i. Rat ii. Mouse iii. Grass cutter iv. Squirrel

CONTROL OF RODENTS
i. Setting traps to catch and destroy them.
ii. Creating a barrier such as a fence to keep them off the farm
iii. Using baits to poison them
BIRDS
Birds cause damage by eating germinating seeds and dry grains of cereal crops
like maize, millet, sorghum and rice.
CONTROL OF BIRDS
i. Erecting scarecrows to drive them away
ii. Using noise from gunshot to frighten them away
NEMATODES
 Nematodes are also called eelworms; they are tiny thread – like creatures
that live in the soil.
 They cause damage by feeding on the roots of plants.
 Nematodes also transmit soil – borne diseases to the crops.
  Crops that are attacked eelworms include: yam, plantain, lettuce,
pineapple, cowpea, tomato, okro, cocoyam, banana, carrot, onion and
pepper.
CONTROL OF NEMATODES
i. Application of recommended chemicals (Nematicides)
ii. Soil sterilization
iii. Crop rotation
iv. Fallowing the land
v. Growing of man gold plants which release substances into the soil that are
toxic to nematodes.
INSECTS
Insects are the most destructive of all crop pests.
The body of insects is devided into three main parts namely:
i. Head ii. Thorax iii. Abdomen
BENEFICIAL EFFECTS OF INSECTS
i. Some insects serve as agents of pollination
ii. Some produce useful products like honey (bees) and silk (silkworm)
iii. Some insects such as termites and beetles serve as food for people in some
parts of Ghana.
iv. Some improve soil fertility by enhancing the decomposition of dead
organisms (plants and animals).
Insects can be grouped into three namely:
a. Biting and chewing insects:
i. Caterpillar iii. Grasshopper
ii. Praying mantis iv. Cricket
b. Piercing and sucking insects:
i. Capsid iii. Mealy bug
ii. Aphid iv. Leaf hopper
c. Boring insects:
i. Maize weevil iv. Yam beetle
ii. Cowpea beetle v. Stem borer
iii. Rhinoceros beetle vi. Fruit borer
CONTROL OF INSECTS
i. Crop rotation
ii. Spraying recommended chemicals
iii. The use of resistant crop varieties
iv. The use of clean planting materials
v. Planting and harvesting early
EFFECTS OF PESTS ON CROP PRODUCTION
i. Pests cause a reduction in the quality of harvested crops.
ii. They cause a reduction in crop yields
iii. They transmit disease causing agents like bacteria and viruses.
iv. They destroy stored crop products.
v. They reduce the market value of crops.
vi. They increase post – harvest loses.
GENERAL PEST CONTROL MEASURES
1. Cultural Control:
i. Crop rotation v. The use of resistant crop varieties
ii. Keep good sanitation vi. The use of clean planting
iii. Clearing and burning of weeds materials
iv. Planting and harvesting early

2. Physical control:
i. The use of traps to catch pests
ii. Erection of barriers (eg: fence)
iii. The use of scare crows
iv. Ploughing the soil to expose pests to the direct rays of the sun

3. Chemical control:
It involves the spraying of chemicals such as insecticides, rodenticides,
pesticides and nematicides to kill pests.
4. Biological control:
i. It involves the use of natural enemies of the pests to control them.
ii. An example is the use of dogs and cats to control pests.

5. Integrated pest control:

It is a combination of all the control measures (cultural, physical, chemical and
biological) together with the existing conditions of the environment to
effectively control pests.
FIELD PESTS:
i. There are pests that damage cultivated crops growing on the field.
ii. Examples include squirrel, rats, birds, aphids, locusts, grasshopper, yam
beetle, capsids, army worm and monkeys.
STORAGE PESTS:
i. These are pests that cause extensive damage to harvested crops that are
being kept for storage.
ii. Examples include weevils, mice, cockroach and rats.
PARASITES
i. A parasite is an organism that depends on another organism (host) for food,
shelter and protection while causing harm to it.
ii. A parasite is an organism that lives in or on another organism and benefits
by deriving nutrients at the expense of the host.

TYPES OF PARASITES

ECTOPARASITES:

 Ectoparasites are parasites that live outside the body of their host.
 Examples of ectoparasites include:

ECTOPARASITE HOST DISEASE CAUSED BY

PARASITES
1.Tick Dogs, cattle, sheep, goat Anaemia and Babesiosis
2.Flea Humans, dogs, rabbits, Anaemia
birds
3.Louse Humans, monkeys, poultry Anaemia / Typhus
4.Mites Humans, goats, poultry Scabies and Mange
ENDOPARASITES:

 Endoparasites are parasites that live inside the body of their host.
 Examples of endoparasites include

ENDOPARASITE HOST DISEASES CAUSED BY

S PARASITES
1.Plasmodium Humans Malaria
2.Guinea worm Humans Guinea worm disease
3.Tape worm Humans, dogs, goat Nutritional deficiency
4.Liver fluke Sheep, cattle Fascioliasis
5.Trypanosoma Humans Trypanosomiasis (Sleeping
Sickness)
6.Round worm Humans, cattle, sheep Diarrhea
7.Hook worm
8.Schitosoma Humans Schitosomiasis (Bilharzia)
(blood fluke)

CONTROL OF ECTOPARASITES
 1. CHEMICAL CONTROL
i. Dusting: Chemicals in the form of powder is administered on the body of
form animals to eliminate ectoparasites.
ii. Spraying of insecticides and disinfectants regularly on the body of farm
animals
iii. Dipping of farm animals: Farm animals are allowed to walk through a
structure containing chemical solution called acaricides
iv. Provision of footbath at the entrance of farmhouse
2. CULTURAL CONTROL:
i. Keeping good sanitation
ii. Avoid overcrowding of farm animals
3. PHYSICAL CONTROL: Handpicking of ectoparasites when they are few.
4. BIOLOGICAL CONTROL:
i. It involves the use of natural enemies of ectoparasites to control them.
ii. An example is a type of bird called egret feeds on ticks as cattle graze on
pasture.

CONTROL OF ENDOPARASITES

1. Chemical control:
i. Drenching farm animal regularly with recommended drugs to deworm them
ii. Drenching is a forceful method of giving medicine to animals through their
mouth
2. Cultural control:
i. Provision of clean food and fresh water daily
ii. Keeping the environment clean, dry and airy
iii. Washing, feeding and water containers regularly
iv. Getting rid of animal waste properly to prevent contamination with food

EFFECTS OF ANIMAL PARASITES ON THEIR HOST

1. They cause pre – mature death of their host

2. They may cause stunted growth in their host
3. Animal host becomes anaemic
4. Some vital internal organs like the intestines are damaged
5. They also cause general weakness in their hosts
6. They rob the animal host of their nutrients
7. They may cause “still birth” in their host

PLANT PARASITES

1. Plant parasites on plant hosts:

i. Dodder plant on milk bush and cashew plant
 ii. Mistletoe on citrus, cocoa and cola trees
iii. Black pod fungus on cocoa pods
2. Plant parasite on animal host:

Foot rot fungus in – between the toes of humans

EFFECTS OF PLANT PARASITES ON THEIR HOSTS

1. Plant parasites absorb water and mineral salts from their hosts
2. Plant parasites reduce crop yield
3. Plant parasites rob host plants of their nutrients.
4. Hosts plants are not able to easily fight off diseases.

VECTORS OF HUMANS AND FARM ANIMALS

 A vector is an organism that transmits disease – causing organisms

(pathogens) to other organisms
 Examples of vectors include:

VECTOR PATHOGEN DISEASE

Anopheles mosquito Plasmodium Malaria
Housefly Vibriocholerae Cholera
Tsetsefly Trypanosome Trypanosomiasis
(Sleeping sickness)
Water snail Schistosoma (blood Schistosomiasis, Bilharzia
fluke)
Blackfly Onchocerca Onchocerciasis (River
blindness)

DIFFERENCE BETWEEN A PARASITE AND A VECTOR

PARASITES VECTOR
i. Depends on its host for survival Lives independently
ii. Has special adaptive features Has no special adaptive
iii. It causes diseases It house disease – causing organisms
(pathogens)
iv. They are usually plants and animals They are usually animals

DIFFERENCES BETWEEN PESTS AND PARASITES

PESTS PARASITES
i. Most are vectors of diseases They are not vectors of diseases
ii. Do not directly cause disease Cause disease directly
iii. Mostly animals They are plants and animals
iv. Do not have adaptive features Have adaptive features
v. Depend on host for only food Depend on host for food, shelter and
protection