C: Pathogens and Disease

C.1: evaluate the impact of scientific and technological knowledge and individual behaviour on the control of pathogens and the prevention of disease;

C.1.2: evaluate the impact of individual choices (e.g., with respect to vaccination, the proper use of antibiotics or mosquito repellent) on the control of pathogens and the prevention of disease

Disease Spread

C.2: investigate the nature and growth of pathogens and the effectiveness of measures intended to prevent their spread;

C.2.3: analyse, using prepared slides or computer simulations, the characteristics, properties, and virulence of various bacteria

Disease Spread

C.3: demonstrate an understanding of pathogens, the diseases they cause, and ways of controlling their spread.

C.3.1: describe the characteristics and life cycles, including reproductive cycles, of representative pathogens (e.g., lysogenic cycle; lytic cycle; infectious cycle of malaria)

Virus Life Cycle (Lytic)

C.3.2: describe the mode of transmission of various diseases, including those that are insect-borne (e.g., malaria, encephalitis), airborne (e.g., influenza, tuberculosis), water-borne (e.g., cholera, poliomyelitis), sexually transmitted (e.g., HIV/AIDS), and food-borne (e.g., mad cow disease, trichinosis, salmonella)

Disease Spread
Virus Life Cycle (Lytic)

C.3.7: describe aseptic techniques used in the workplace, and explain their importance in preventing the spread of pathogens (e.g., cooking meat to a safe temperature and refrigerating leftovers quickly to avoid growth of bacteria in restaurant food; frequent hand sanitizing and use of sterile gloves in hospitals to prevent the spread of pathogens to vulnerable populations)

Disease Spread

D: Nutritional Science

D.2: investigate chemical components of and energy in food, and the processes by which food is digested;

D.2.1: use appropriate terminology related to nutritional science, including, but not limited to: macromolecules, protein, starch, vitamin, carbohydrate, fats, lipids, pepsin, and amylase

Identifying Nutrients

D.2.2: plan and conduct chemical tests on a variety of foods to determine their chemical components (e.g., protein, starch, fats, lipids, carbohydrates, vitamins)

Identifying Nutrients

D.2.3: investigate how enzymes break down macromolecules (e.g., amylase digests starch; pepsin and hydrochloric acid digest protein), and test the products of different types of digestion (e.g., use Benedict?s solution to test for the presence of simple sugars produced by the digestion of carbohydrates)

Identifying Nutrients

E: Science and Public Health Issues

E.2: investigate various strategies related to contemporary public health issues;

E.2.1: use appropriate terminology related to public health issues, including, but not limited to: pandemic, contamination, infectious disease, quarantine, and vaccination

Disease Spread
Virus Life Cycle (Lytic)

F: Biotechnology

F.2: investigate various techniques used in biotechnology and how they are applied in the food industry and the health and agricultural sectors;

F.2.1: use appropriate terminology related to biotechnology, including, but not limited to: selective breeding, hybridization, replication, mutation, genomics, and gene therapy

DNA Fingerprint Analysis
Evolution: Natural and Artificial Selection
Human Karyotyping

F.3: demonstrate an understanding of biological processes related to biotechnology and of applications of biotechnology in the health, agricultural, and environmental sectors.

F.3.2: explain the structure and functions of macromolecules (e.g., DNA, RNA) and the synthesis of proteins (e.g., transcription, translation, gene expression)

RNA and Protein Synthesis