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10.2 PRESERVATION, CONSERVATION AND RESTORATION ECOSYSTEM

Total questions: 12

Worksheet time: 9mins

Name
Class
Date
1.

(a)   of ecosystem can be defined as the efforts made to protect the components of an ecosystem so it

will remain in its natural condition.

2.

(a)   of ecosystem means the efforts to restore environmental resources such as water, forests, energy, air, minerals, among others so they will continue to exist.

3.

(a)   of ecosystem means efforts for

renewing and restoring natural ecosystems that

have deteriorated, damaged or destroyed due to

human activities.

4.

___________ conservation retains wildlife


species in their original habitat such


as natural parks and marine parks.

a)

Ex situ

b)

In situ

c)

preservation

d)

restoration

5.

___________conservation keeps wildlife

species outside of their original

habitat such as in zoos and

botanical parks

a)

Ex situ

b)

In situ

c)

preservation

d)

restoration

6.

Tree planting programme is one of the effort to ________ the ecosystem

a)

preserve

b)

conserve

c)

restore

7.

90% in the upper part of Belum

Forest Reserve is still unexplored and

has yet to become research sites is one of the efforts to__________the ecosystem

a)

preserve

b)

Ex situ conservation

c)

In situ conservation

d)

restoration

8.

the practices that can contribute to environmental sustainability

a)

Use public transport

b)

Use electricity wisely

c)

water saving

d)

green technology

9.

(a)   is defined as having an assurance on the availability of food, as well as sufficient access to food and safe food utilisation.

10.

The Components of Food Security are

a)

Availability of food

b)

Access to food

c)

Food stability

d)

Food utilisation

11.

In your opinion, what are the

responsibilities of a food entrepreneur in

achieving food security?

a)

halal

b)

hygienic and orderliness during production

c)

healthy

12.

Other guidelines which are implemented in order to determine food security are

a)

Good Manufacturing Practices (GMP)

b)

Hazard Analysis

c)

National Food Security Policy

d)

Critical Control Points (HACCP)