Biodiversity and the
Healthy Society
Jhocel B. DelaPeña, LPT
Mary Rose Cuentas, LPT
- variability among living organisms from
Biodiversity 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.
- provides functioning ecosystems that
supply oxygen, clean air and water,
pollination of plants, pest control,
wastewater treatment and many
ecosystem services
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)
Taxonomy
Carl Linnaeus- famous for his work
in Taxonomy: the science of
identifying, naming and classifying
organisms.
Taxonomy
science of naming,
describing and
classifying
organisms and
includes all plants,
animals and
microorganisms of
the world.
Changes in
Biodiversity
❖Alteration in any system could bring varied effects.
❖A change in biodiversity could have erratic effects
not only in wildlife or marine life but also in human
beings.
❖We can clearly infer that when our ecosystem is
not well taken care of, biodiversity encounters
changes that may impact human health on such a
different level.
Threats to
Major threatsBiodiversity
identified by United Nations’ Environment
Programme (WHO, n.d.)
❖Habitat loss and destruction
❖Alteration in ecosystem composition.
❖Over-exploitation
❖Pollution and contamination
❖Global climate change
Consequences of Biodiversity
Loss
❖The particular species making up an ecosystem determine
its productivity, affect nutrient cycles and soil contents, and
influence environmental conditions such as water, cycles,
weather patterns, climate and other non-biotic aspects.
❖As stated by Tilman, “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)”
Nutritional Impact of
Biodiversity
❖Biodiversity is a major factor that contributes to
sustainable food production for human beings.
❖Nutrition and biodiversity are linked at many levels; the
ecosystem, with food production as an ecosystem service.
❖Intensified and enhanced food production through
irrigation, use of fertilizer, plant protection (pesticides), or
the introduction of crop varieties and cropping patterns
affect biodiversity and thus impact global nutritional status
and human health.
Health, Biology, and
Biodiversity
❖The evolution of human beings was due to the improved
access to these basic needs. Advances in agriculture,
sanitation, water treatment, and hygiene have had a far
greater impact on human health.
❖Environmental hazards increase the risk of cancer, heart
disease, asthma, and many other illnesses.
❖The interrelation between human health and
biological diversity is considerable and complex.
With the current biodiversity loss at
unprecedented rates, the delicate balance
between human health and biological diversity is
at risk.
Environment-Related
Illnesses
❖Some human illnesses that are found to be related with its
environment include Parkinson’s disease, heart disease,
cancer, chronic obstructive pulmonary disease, asthma,
diabetes, obesity, occupational injuries, dysentery, arthritis,
malaria, and depression.
❖Relationships between human health and the environment
raise many ethical, social, and legal dilemmas by forcing
people to choose among competing values.
The 2010
International Year of
Biodiversity
Steffen Thorsen
❖The United Nation (UN) declared 2010 to be the
International Year of Biodiversity, the International
Year for the Rapprochement of Cultures, and the
International Year of Youth.
❖On December 20, 2006, the UN General Assembly
declared 2010 as the International Year of
Biodiversity. It designated the secretariat of the
Convention on Biological Diversity as the event’s
focal point.
BIOTECHNOL
OGY
is technology that
utilizes biological
systems, living
organisms or parts of
this to develop or create
different products.
Brewing and baking
bread are examples of
processes that fall within
the concept of
biotechnology.
The Biodiversity International has released a
module titled “Law and Policy of relevance to the
management of plant genetic resources” (Bragdon
et al., 2005) which aims to help professionals in
managing, conserving, and using plant genetic
resources for food and agriculture.
1. Biotechnology uses biological systems, living organisms or
derivatives thereof, to make or modify products or processes
for a specific use.
2. Genetic engineering is a technique that allows genes and
DNA to be transferred from one source to another. It leads to
the production of living modified organisms (LMO’s) or
genetically modified organisms (GMO’s)
3. Modern biotechnology gives scientists molecular tools for
obtaining a better understanding of the structure and function
of genes in living organisms.
Modern biotechnology paves the way for new
developments on food and agriculture. Particularly, it aims
to develop new precision tools and diagnostics; speed up
breeding gains and efficiency; develop pest- and disease-
resistant crops; combat salinity, drought, and problems of
agriculture; enhance the nutritional quality of food; increase
crop varieties and choice; reduce inputs and production
costs: and increase profits (Bragdon et al., 2005).
