Explanation

(a) Kidney diseases
 

(c) (i) Estuarine habitat; is the place point where a river enters to ocean/sea, into which the tides flow; fresh water mix with salt water; to form brackish water.

(ii) food chain typical of an estuarine; phytoplanktons - branacles => fish => brid OR Detritus => worm => molluse => bird OR Detritus => shrimp => fish => bird

(d)(i) Pests that can attack plant crops :
Stem borer
army worms
weevils
black tea-thrips
aphids
root mealybugs
variegated grasshopper
beetle; rodents
squirrel
locust
birds
mites
cotton stainer
any correctly named examples.

NOTE : Spelling must be correct to score.

(ii) Ways of controlling plant diseases

• Chemical control/ use of fungicides/ nematicides/ bactericides/ pesticides
• Biological control/ use of predators and parasites of insects/ pests to keep them in check
• Breeding resistant varieties of crop
• Planting genetically modified crops that can resist viruses/ bacteria transmitted by pests
• Destruction of infested crops by burying/ deep burial/pruning of affected parts
• Destruction of alternate host
• Adopt good management/ crop rotation.

(e). Functions of a public health authority

• ensures cleanliness of public places/markets/schools/playgrounds
• concerned with the proper disposal of refuse
•  provides maternity clinics/health centres/nursing homes/family planning
• provides child welfare services
•  provides medical inspection of schools
•  registers birth/death
• prevents controls infectious diseases/ administers vaccination/ immunization/ inoculation
•  informs World Health Organization of the outbreak of infectious diseases
•  ensures adequate provision of clean water to the public
• provides ambulance services
• provides quarantine services for plants/ animals/ humans
• gives health certificate to travelers
• provides public health education/awareness of diseases
• inspects and certifies health of animals and cleanliness of slaughter house/ abattoir. 

(f). Ways of maintaining food hygiene : -

1. proper harvesting/ storage methods must be ensured to prevent damage to food items
2. food items must be properly washed/ cleaned to prevent contamination
3. food items must be properly cooked at appropriate temperatures
4. kitchen/cooking areas must be kept clean always/free from germs
5. perishable food items must be properly preserved/ refrigerated
6. proper personal hygiene must be observed by those handling food
7. cooking utensils must be properly washed/ cleaned before and after use
8. cooked/prepared food must be covered at all time
9. proper disposal of unused/leftover food.

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