Environmental Science Homework Help?

Question

here is the question; i have a little trouble finding some solutions.

Congratulations! You are in charge of the world. List the three most important features of your program to reduce the risk from exposure to (a) toxic and hazardous chemicals, (b) infectious disease organisms, and (c) viruses.

any help is greatly appreciated. thanks.

Answer 1

A.
Chemicals play a major role in our every day lives. They are part of what we eat, where we work, and how we live. Despite their prevalence in our lives, many chemicals are hazardous, or toxic. Toxic chemicals can be found in our soil, water, air, and bodies. This contamination has seriously effected the health of humans and wildlife everywhere.

Therefore , I would organize committees to research where the toxins are coming from, and I would increase Fines & Penalties for factories and other sources that pollute the environment


B. In the battle for health in the 21st century, infectious diseases and chronic diseases are twin enemies that have to be fought simultaneously on a global scale," said WHO director-general Dr. Hiroshi Nakajima. "The outlook is for a crisis of suffering."

Therefore I would form a government agency in charge of doing the following



1. Describe how infectious diseases spread from one organism to another

2. Define the human body's built in defense mechanisms (immune system), and how the immune system works with other organ systems to prevent infection

3. Differentiate between immunizations and antibiotics and their use to either prevent or treat infections
4. Insist that all people entering the country be tested for diseases.


C. There are two major sources of viral contamination of food: fecally contaminated water (irrigation water, shellfish growing water) that comes in contact with food and poor personal hygiene practiced by infected food handlers. Uncooked, ready-to-eat foods (fresh produce, shellfish) are more likely to be virally contaminated

Therefore, I would insist on having a more-thorough examination of food both by visual examination, and also by testing samples of the food, during the processing stage.