Week 10 Flashcards

1
Q

It is defined as the vast variety of life forms in the entire Earth. It encompasses all kinds of life forms, from the single-celled organisms to the largest multi-celled organisms. Its definition is in the structural and functional perspective and not as individual species.

A

Biodiversity

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2
Q

It is the variability among living organisms from all sources, including terrestrial, marine and other aquatic ecosystems and the ecological complexes of which they are part, this includes diversity within species, between species, and of ecosystems. Biodiversity is the source of the essential goods and ecological services that constitute the source of life for all and it has direct consumptive value in food, agriculture, medicine, and in industry. (Villaggio Globale, 2009)

A

Biodiversity

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3
Q

They reported an annual decrease in wildlife by 2%.

A

World Wide Fund for Nature and Zoological Society of London

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4
Q

Vertebrates fell to ____ from the 1970s due to human causes.

A

60%

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5
Q

He is the General Director of WWF International who described that the disappearance of wildlife is at an unprecedented rate.

A

Marco Lambertini

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6
Q

Nonliving organisms.

A

Abiotic

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7
Q

Living organisms

A

Biotic

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8
Q

They explained the basic concept about biodiversity loss.

A

Charles Darwin and Alfred Russel Wallace

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9
Q

These are the indirect effects of changes in the ecosystem

A

• Livelihood
• Income
• political conflict

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10
Q

These are the threats to Biodiversity

A

• Habitat loss and destruction
• Alterations in ecosystem composition .
• Over-exploitation
• Pollution and contamination
• Global climate chan

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11
Q

Examples of this hazard are toxic chemicals, and food contaminants, or they can be

A

Physical environmental hazard

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12
Q

Examples of this hazard are dangerous work, poor housing conditions, urban sprawl, and poverty.

A

Social environmental hazard

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13
Q

He said “The Earth will retain its most striking feature, its biodiversity, only if humans have the prescience to do so. This will occur, it seems, only if we realize the extent to which we use biodiversity (Rainforest Conservation Fund, 2017).”

A

Tilman

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14
Q

Nutrition and biodiversity are linked at many levels:

A

• the ecosystem, with food production as an ecosystem service;
• the species in the ecosystem;
• the genetic diversity within species

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15
Q

Some human illnesses that are found to be related with its environment:

A

• Parkinson’s disease
• heart disease
• cancer
• chronic obstructive pulmonary disease
• asthma
• diabetes
• obesity
• occupational injuries
• dysentery,
• arthritis
• malaria
• depression

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16
Q

Infectious diseases caused by unsafe drinking water and poor sanitation:

A

• Schistosomiasis
• Diarrhea
• Cholera
• Meningitis
• Gastritis

17
Q

Environmental damage caused by food production:

A

• Pesticides and fertilizers
• Soil salinization
• Waste produced by livestock
• Carbon emissions from food manufacturing and transportation
• Deforestation
• Overfishing

18
Q

A group with an increased susceptibility to the adverse effects of an environmental risk factor, due to their age, genetics, health status, or some other condition

A

Vulnerable subpopulation

19
Q

Hazards of energy production:

A

• Air and water pollution
• Oil spills
• Destruction of habitats