WorksheetsMyLAWA@nd SAFETYNET
Total questions: 15
Worksheet time: 5mins
Name
Class
Date
1.
Which disease is primarily targeted by the LAWA Model project?
a)
Malaria
b)
Dengue
c)
Opisthorchiasis (liver fluke)
d)
Leptospirosis
2.
The LAWA Model was implemented in which Thai province?
a)
Chiang Mai
b)
Khon Kaen
c)
Phuket
d)
Narathiwat
3.
The LAWA Model interventions include:
a)
Mass drug administration (MDA)
b)
Health education
c)
Snail control
d)
Environmental modification
4.
What is the main intermediate host for Opisthorchis viverrini?
a)
Mosquito
b)
Dog
c)
Cat
d)
Bithynia snail
5.
Which are the main species of human liver flukes mentioned?
a)
Opisthorchis viverrini
b)
Opisthorchis felineus
c)
Clonorchis sinensis
d)
Clonorchis hemangini
6.
What percentage of fish in Lawa Lake area was infected in baseline survey?
a)
<1%
b)
0.1
c)
~70%
d)
100
7.
Which fermented dish is a major risk factor for infection?
a)
Tom Yum
b)
Pad Thai
c)
Pla-ra / Koi Pla
d)
Somtam
8.
What is the key cancer linked to liver fluke infection?
a)
Cholangiocarcinoma
b)
Hepatocellular carcinoma
c)
Lung cancer
d)
Leukemia
9.
Community stakeholders in LAWA Model:
a)
Local governor
b)
Health volunteers
c)
School teachers
d)
Restaurant owners
10.
The LAWA Model uses which overarching approach?
a)
Hospital-based
b)
Vector Control
c)
One Health
d)
Vaccination
11.
Key risk factors for cholangiocarcinoma include:
a)
Eating fermented fish
b)
doing exercise
c)
Alcohol drinking
d)
High nitrosamine intake
12.
Which group is NOT a reservoir host for liver fluke?
a)
Human
b)
Cow
c)
Cat
d)
Dog
13.
Which educational tool was used to reach villagers?
a)
Folk songs
b)
Mobile apps only
c)
SMS
d)
TV commercials
14.
Which of the following is a lesson learned from the LAWA Model?
a)
Focus only on short-term interventions
b)
Avoid community engagement
c)
International isolation
d)
Holistic/systems thinking
15.
Training conducted under LAWA Model:
a)
Police Officer training
b)
Village Health Volunteer training
c)
Teacher training
d)
Technical training for hospital staff
100 %
