Human and Socioal Biology Revision Checklist

Topics

Living Organisms and the Environment

1.1 Characteristics of living organisms
1.2 Structures of an unspecialized plant and animal cell and selected microbes
1.3 Functions of cell structures
1.4 Identify selected cells which make up the human body
1.5 Explain the importance of cell specialization in humans
1.6 Distinguish between osmosis and diffusion
1.7 Explain the importance of osmosis, diffusion and active transport
1.8 Explain the process of photosynthesis
1.9 Effect of light and chlorophyll on the production of starch
1.10 Explain the ways in which other living organism depend on plant for food
1.11 Explain the principles of a food chain
1.12 Construct a food chain from a selected habitat
1.13 Identify the trophic level of organisms in food chain
1.14 Describe the recycling of carbon and nitrogen in nature

Nutrition
2.1 Describe the major nutrients and their sources
2.2 Function and the main sources of vitamin A,B, C, D and calcium and iron
2.3 Cause symptoms and treatment of deficiency diseases night blindness,
anaemia and rickets.
2.4 Fat soluble vitamins A,D,E,K and water soluble vitamins B,C
2.5 Food tests starch, reducing sugars, non-reducing sugars,protein and fat
2.6 Functions of water in the body
2.7 Role of dietary fibre in the body
2.8 Causes and effects of constipation and diarrhoea
2.9 Explain what is a balanced diet
2.10 Effects of malnutrition on the body
2.11 Determine Body Mass Index (BMI)
2.12 Tables, charts and graphs to represent data on nutrition
2.13 Types of teeth in an infant and adult and their roles
2.14 Importance of teeth in the process of digestion
2.15 Structure and function of a typical tooth
2.16 Causes of tooth decay
2.17 Describe the process of tooth decay
2.18 Guideline for the care of the teeth
2.19 Explain the properties, role and importance of enzymes in digestion
2.20 Effects of temperature and ph on the activity of the enymes amylase and
catalase in the digestive process
2.21 Identify the various structures of the digestive system
2.22 Structures of the digestive system to their functions
2.23 Describe the process of digestion and absorption of food in the alimentary canal
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2.24 Describe what happens to the products of digestion after absorption
2.25 Describe the structure of a villus in relation to absorption
2.26 Distinguish between egestion and excretion

The Respiratory System

3.1 Explain the importance of breathing

3.2 Describe the breathing mechanism
3.3 Relate the structures of the respiratory tract to their functions
3.4 Factors affecting rate of breathing
3.5 Explain the concept of vital capacity
3.6 Distinguish between gaseous exchange and breathing
3.7 Characteristics common to gaseous exchange surfaces
3.8 Differentiate between aerobic and anaerobic respiration
3.9 Explain the role of adenosine diphosphate(ADP)and (ATP) the transfer of energy
3.10 Explain the technique of mouth to mouth resuscitation
3.11 Explain the effects of cigarette smoking
3.12 Tables graphs and charts to represent data on the respiratory system

Circulatory System
4.1 Explain the need for a transport system
4.2 Identify the materials which need to be transported around the human body
4.3 Structures of the heart to their function
4.4 Describe the structure and function of the heart
4.5 Explain the concept of blood pressure
4.6 Pulmonary versus systemic circulation
4.7 Components of the blood and their functions
4.8 Structures of the arteries, veins and capillaries to their functions
4.9 Structures of red blood cells, phagocytes and lymphocytes to their functions
4.10 Explain the process and the importance of blood clotting
4.11 Explain the causes and effects of heart attacks (hypertension, atherosclerosis,
coronary thrombosis, artificial pacemaker
4.12 Describe the structure and function of the lymphatic system
4.13 Describe how tissue fluid and lymph are formed
4.14 Tables, charts and graphs to represent data on the circulatory system

Skeletal System

5.1 Identify the major bones of the skeleton

5.2 Structure of the skeleton to its functions
5.3 Structure of a typical bone to its functions
5.4 Distinguish between bone and cartilage
5.5 Explain the importance of cartilage
5.6 Distinguish between tendons and ligaments
5.7 Identify a hinge joint, fixed joint, and ball and socket joint
5.8 Describe movement in the hinge joint and ball and socket joint
5.9 Identify the biceps and triceps of the upper arm
5.10 Explain how skeletal muscles function antagonistic muscles
5.11 Explain the importance of locomotion to man
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Excretion and Homeostasis

6.1 Explain the importance of excretion

6.2 Explain the roles of the organs involved in excretion
6.3 Relate the structures of the kidney to their function: function of the nephron,
selective reabsorption of substances, composition of urine and renal dialysis
6.4 relate the structures of the skin to their functions
6.5 explain the concept of homeostasis examples of homeostasis
6.6 Explain the concept of feedback mechanisms
6.7 Describe the regulation of blood sugar role of insulin and glucagon
6.8 explain the regulation of blood sugar
6.9 distinguish between heat and temperature
6.10 describe the regulation of temperature

Coordination and Control

7.1 Describe the main divisions of the nervous system

7.2 Functions of the brain cerebrum, cerebellum, medulla oblongata,
hypothalamus, pituitary glands
7.3 Distinguish between a neurone and a nerve
7.4 Explain the functions of motor and sensory neurones and spinal synapses
functions and types of nerves: motor, sensory, mixed; synapse and chemical
transmitters
7.5 Describe the mechanisms of a reflex action structure of spinal cord, the spinal
reflex action(knee jerk reflex); cranial reflex action (for example pupil reflex)
reaction to painful stimuli- demonstration of knee jerk reflex
7.6 Explain the process by which voluntary actions occur definition of nerve
impulses, involvement of neurones in the bran, spinal cord and effector muscles
7.7 Distinguish between a voluntary and involuntary action
7.8 Explain the response of the sense organs to stimuli names of sense organs;
stimuli to which they respond
7.9 Internal structures of the eye to their functions diagram of eye
7.10 Explain how images are formed in the eye
7.11 Explain accommodation in the eye
7.12 Describe the causes of and corrective measures for eye defects long and
short-sightedness (diagrams required), astigmatism include diseases the glaucoma
and cataracts
7.13 Distinguish between endocrine (hormonal) and nervous control systems
7.14 Identify the sites of hormone production
7.15 Explain the roles of selected hormones in the human body pituitary anti-
diuretic hormone(ADH), follicle stimulating hormone (FSH), luteinising hormone
(LH), growth hormones; Thyroid - thyroxine

Reproductive System

8.1 Distinguish between sexual and asexual reproduction

8.2 Describe the structure and function of the reproductive systems in man
(structures of the gametes, diagram of male and female organs, reproductive diseases

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 cervical , ovarian and prostate cancers)
8.3 Describe the menstrual cycle
8.4 Explain ovulation
8.5 Explain fertilisation
8.6 Explain development of the embryo
8.7 Describe the birth process
8.8 Outline the importance of prenatal care
8.9 Advantages and disadvantages of birth control methods use of condoms to
prevent STIs
8.10 Explain how birth control methods prevent pregnancy natural barrier,
hormonal and surgical
8.11 Discuss the issues related to abortion spontaneous abortion (miscarriage)
reasons for, advantages and disadvantages of abortion
8.12 Explain the importance of family planning social and economic implications
8.13 Use tables, charts and diagrams to represent data

Heredity and Variation

9.1 Describe the process of mitosis definition of mitosis, movement of

chromosomes during mitosis diagrams required
9.2 Explain the importance of mitosis production of identical daughter cells having
the same number (diploid) and type of chromosomes as the parent cell (clones);
growth, repair and asexual reproduction
9.3 Describe the process of meiosis definition of meiosis; movement and separation
of homologous chromosomes and the separation of chromatids; diagrams required.
9.4 Explain the importance of meiosis importance of halving the chromosome
number (haploid) in the formation of gametes; importance of meiosis in introducing
variation into gametes
9.5 Explain why genetic variation in important to living organisms
9.6 Distinguish between genetic variation and environmental variation
9.7 Explain the inheritance of a single pair of characteristics (monohybrid
inheritance) DNA/RNA chromosome, allele, dominant, recessive, homozygous,
heterozygous, gene, genotype and phenotype (B) Monohybrid inheritance to include
albinism, sickle cell anaemia, tongue rolling; sex linkage (haemophilia, colour
blindness)
9.8 Describe the inheritance of sex in human beings include the role of sex
chromosomes
9.9 Explain the concept of genetic engineering
9.10 Discuss the advantages and disadvantages of genetic engineering include
recombinant DNA in the manufacture of insulin; its application in the production of
food and medicine
9.11 Use tables, charts and graphs to represent data on heredity and variation

Disease and Its Impact on Humans

10.1 Define the terms good health and disease WHO definition
10.2 Classify diseases Communicable (infectious diseases) and non communicable
diseases (chronic or degenerative diseases, nutritional deficiency disease, inherited
disorders)
10.3 Differentiate between the terms signs and symptoms
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10.4 State the main causes, primary symptoms and possible treatment of asthma
10.5 Explain how asthma affects the respiratory tract
10.6 Discuss the causes, signs/symptoms, treatment modality and prevention of
chronic/lifestyle diseases Obesity, diabetes mellitus (type 1 and type 11) and
cardiovascular disease (hypertension and coronary heart disease) (b) Diabetes
mellitus (type 11) and secondary hypertension as complication of obesity. (c) the
importance of diet and exercise
10.7 Discuss the causative agent, signs, symptoms, prevention and control of
infectious diseases Acute respiratory infection (influenza, bronchitis, pneumonia)
sexually transmitted infections (gonorrhoea or syphilis, herpes) ringworm, typhoid,
tuberculosis, cholera, gastroenteritis)
11.8 Discuss the causes, symptoms, mode of action, prevention and control of
HIV/AIDS include method of transmission, methods of limiting spread/prevention
and possible treatment of HIV/AIDS (anti-retroviral drugs side effects)
11.9 Describe the effects of sexually transmitted infections (STIs) on the pregnant
mother and foetus
11.10 discuss the impact of diseases on the human population socio-economic
implications, analysis and interpretation of data
11.11 Discuss the effects of malaria and dengue (strain 1-IV) on the human body
signs and symptoms causative agent, method of transmission, prevention/control and
treatment
11.12 Explain the effect of vectors on human health definition of vectors; rats,
mosquitoes, houseflies
11.13. Describe the life cycle of the mosquito and housefly diagrams required
11.14 Explain the importance and methods of controlling vectors which affect human
health spread of communicable fatal diseases, leptospirosis, dengue fever,
gastroenteritis,
11.15 Explain how and why personal hygiene is maintained elimination of body
odours, social acceptance, prevention of infections; prevention and dental carries.
11.16 Explain the methods used to control the growth of microorganisms (a)
definition of the term sterilization, methods of sterilization (ultra high temperature,
pasteurization, autoclaving, boiling, canning) (b)Effects of high temperatures,
disinfectants and antiseptics in the control of microorganisms (c) Disinfection use
of chemical agents (chlorine, disinfectants, antiseptics)
11.17 Distinguish between disinfectants and antiseptics
11.18 Explain the use of common antibiotics and antifungal agents Definition of
antibiotics. Antigen, antibody, anti-toxin
11.19 Explain the types of immunity
11.20 Distinguish between immunity and immunization; vaccine and vaccination; -
artificial, active and passive, natural passive
11.21 discuss the use and misuse of drugs prescription (sedatives, pain killers and
antibiotics) non prescription cocaine, LSD, heroin, ecstasy, alcohol, marijuana;
physiological and psychological effects
11.22 Explain the social effects of drug misuse on the individual, family and
community
11.23 Use tables, graphs and charts to represent data on disease and its impact on
human beings

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Nutrition in Humans

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 Explain the effects of malnutrition on the human body;
CONSTIPATION
describe the causes and effects of constipation and
diarrhoea; Including proper hygiene in the preparation of Constipation is the
food. inability to pass faeces. It
is usually caused by the
slow movement of stool through the colon. It occurs when bowel movements become
difficult or less frequent. Having three or less bowel movements for the week may be a
sign of constipation. Other signs are straining to have a bowel movement or passing stool
that is small, hard and dry. After three days without a bowel movement, the stool or
faeces will become harder and more difficult to pass.

Some common causes of constipation:

Inadequate intake of water and other fluids

Lack of food high in fibre (fruits, vegetables, whole grains)

Inadequate activity or lack of exercise

Eating a large amount of dairy products

Disruption in regular diet or routine (e.g. when travelling)

Stress and depression

Presence of colon cancer

Resisting the urge to have a bowel movement, sometimes

due to pain from haemorrhoids (piles).

Effects of constipation on the body:

Abdominal pain and cramps

Excessive gas and bloating

Haemorrhoids (profuse bleeding, pain, itching and extreme sensitivity)

Causes stress and diminishes ones overall sense of wellbeing

Increase in harmful bacteria and other parasites in the colon, because it becomes
a breeding ground for these pathogens

Weakens the bodys immune system and reduces the ability

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 to fight illnesses

Causes a feeling of lethargy, fatigue, mood swings and sleeping disorder

May cause loss of appetite, nausea and headaches

Distended abdomen

DIARRHOEA

Diarrhoea is defined as the passage of three or more loose/liquid stools per day. This is an
intestinal disorder that is associated with frequent watery stools, abdominal cramps and
pain, fever, blood in

the stool and bloating.

Causes of Diarrhoea:

Viral infection that includes the Norwalk virus and viral hepatitis. Rotavirus is a
common cause of acute childhood diarrhoea.

Bacteria and parasites (food poisoning) Common bacterial causes of diarrhoea

include salmonella, shigella and escherichia coli. Food may cause diarrhoea when
it is prepared or stored in unhygienic conditions.

Medications Many medications can cause diarrhoea. The most common are
antibiotics. Antibiotics destroy both good and bad bacteria, which can disturb the
natural balance of bacteria in your intestines.

Lactose intolerance Lactose is a sugar found in milk and other dairy

products. Many people have difficulty digesting lactose and experience
diarrhoea after eating dairy products.

Effects of diarrhoea on the body:

Dehydration With the frequent passing of watery stools, the body loses

excessive fluids and minerals that lead to dehydration

Thirst and dry mouth

Moderate or severe abdominal pain or tenderness

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 Nausea and vomiting may occur

Fainting due to hypotension (low blood pressure)

Irritation of the anus, due to frequent passage of watery stools

Persons may experience loss of energy and weakness

The body loses electrolytes and water

Prolonged and severe diarrhoea that can lead to kidney failure, lack of urine,

shock and acidosis (too much acid in the blood that can lead to coma if not treated

promptly).

state the role of dietary fibre in the body; ROUGHAGE/DIETARY FIBRE

Dietary fibre or roughage is the part of plants that cannot be digested when eaten. Dietary
fibre does not provide us with nutrients but they play an important role in our diet. It is
essential that some of our food remain as bulk in the alimentary canal. This allows the
muscular walls of the intestines to grip the food and push it through the alimentary canal
in a process called peristalsis. Muscle movements are not stimulated by soft food and
foods that are digested. Such foods do not move through the intestine and can cause
constipation. Roughage is important in the large intestine.

Here, with the absorption of water, the faeces are kept soft for movement passing through
the alimentary canal.

Good sources of dietary fibre are: vegetables, fruits, nuts, peas and beans. The outer husk
of cereal grains called bran is a good source of dietary fibre. A lack of dietary fibre can
cause cancer of the intestines.

CALCIUM

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Calcium is important in the growth of new bones and for maintaining bone and teeth strength.

Good sources include: milk, yogurt, cheese, cereals, legumes, green vegetables and fruits.

Calcium is needed in the body to:

Help in blood clotting

Form and maintain healthy bones and teeth

Help in the transmission of nerve impulses

Help in the contraction of muscles

Maintain a regular heartbeat and regulate blood pressure

Help insulin open cells to glucose

The deficiency disease from a lack of calcium in the diet is rickets in children and osteoporosis
in adults. Signs of the disease include: decaying teeth and white flecks under the fingernails;
numbness in the fingers and toes; muscle cramps; loss of appetite and abnormal heart rhythm.

VITAMIN C

Vitamin C (ascorbic acid) is a water-soluble vitamin. It can be dissolved in water, but not
alcohol. Our body cannot store vitamin C; hence, we need daily intake. Vitamin C is found
mainly in fruits and

vegetables.

Good sources of vitamin C include: citrus fruits (e.g. oranges and lemons), guava, papaya,
cherries, strawberries, broccoli, cantaloupe, grapes, pineapple, tomatoes and green vegetables.
Other sources

are potatoes and liver.

Vitamin C is needed in the body to carry out the following functions:

Make collagen, a protein that helps support tendons, ligaments and blood vessels

Maintain healthy skin, teeth and gums.

Improve the absorption of iron from plant-based foods.

Help to strengthen our immune system, thus increasing resistance to diseases.

Is needed for the growth and repair of tissues in our body.

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The deficiency disease that results from a lack of vitamin C is called scurvy. This disease causes
the walls of the blood capillaries to weaken, allowing blood to escape through them. The result is
that teeth loosen and fall out; gums bleed and the healing of wounds is retarded. The bodys
resistance to infection is also lowered.

VITAMIN D

Vitamin D (calciferol) is a fat-soluble vitamin. It can be dissolved in fat, but not water. Vitamin
D is required for regulating the absorption of calcium and phosphorus, and facilitating normal
function of the immune system. It also plays an important part in the development of healthy
bones and teeth. Exposure to the sun is an easy and reliable way for some people to get vitamin
D. The vitamin is produced in the skin by the action of ultraviolet light from the sunlight.

Good sources of vitamin D include: egg yolk, fish liver oil, liver, sardines, mackerel, tuna,
herring, butter and cheese. Milk of cows and humans contains a negligible amount of this
vitamin. Approximately ninety per cent (90%) is obtained through exposure to sunlight.

Vitamin D is needed in the body for:

the absorption and utilization of calcium and phosphorus

promoting the formation of normal bones and teeth, and the calcification of bones.

Deficiency diseases:

In children The deficiency disease caused from a lack of vitamin D is rickets. The bones
become soft, they do not harden properly during growth and development; hence, they are
deformed. The development of teeth is also affected.

In adults Deficiency of vitamin D in adults will cause osteoporosis. The bones become weak
and this eventually leads to osteomalacia (pain in the bones). This is caused by poor absorption
of calcium and phosphorus, which leads to decalcification of bones. The lack of exposure to
ultraviolet light is the main cause of rickets and osteomalacia.

MINERAL SALTS

Mineral salts are inorganic compounds present in both plants and animals; they are important for
the health and growth of humans. They are needed for many cellular processes. These include
the

formation of bones and teeth, and the regulation of body fluids; such as maintaining the correct
balance between acidic and alkaline fluids in the body. They are only required in small quantities
in our diet.

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Deficiency diseases: The lack of mineral salts in our diet will lead to deficiency diseases similar
to those caused by vitamin deficiencies.

These diseases can be cured by taking in a small amount of the minerals in the diet. Mineral salts
supply the elements that are not supplied by fats, carbohydrates and proteins. The quantity of
minera lhealthy) may vary from one person to another, at different ages. elements needed daily in
the diet (to stay

IRON

Iron is a mineral found in every cell of the body. Iron is considered an essential mineral because
it is needed to make part of blood cells. The human body needs iron to make the oxygen-
carrying

proteins haemoglobin and myoglobin. Haemoglobin is found in red blood cells and myoglobin is
found in muscles. Iron also makes up part of many proteins in the body.

Good sources of iron include: liver, cereals, egg yolk, kidney, yeast, green leafy vegetables
(callaloo and spinach are excellent), legumes, fish, poultry and dried fruits.

Iron is needed in the body to carry out the following functions:

Formation of haemoglobin. Haemoglobin gives the red colour to the red blood cells and
acts as an oxygen carrier.

It is a component in many enzymes.

It is needed for energy metabolism.

The deficiency disease from a lack of iron in the body is anaemia. In anaemia, the amount of
haemoglobin in the blood is less than normal. Less oxygen is carried from lungs to tissues,
causing tiredness and lack of energy due to lack of red blood. Malaria causes this condition in
humans.

WATER

Water is important for all body functions. About two-thirds of the body is composed of water.
Our bodies cannot store water; hence,we need a fresh supply every day to make up for loss from
the lungs,

skin, urine and faeces. The amount we need depends on our body size, metabolism, the weather,
the food we eat and our activity level.

Important functions of water include:

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 The hydrolysis of food during digestion

It is a solvent and fluid for transportation in blood

Helps to dissolve food nutrients and minerals during digestion, to make them
accessible to the body

Transports nutrients and oxygen to cells and removes the waste products (carbon
dioxide and water)

Acts as a cushion for organs and joints

Regulates body temperature

When sweat evaporates, it cools the body

Provides support within the cells by providing turgid pressure (inflates the cells)

Prevents constipation

Water must be replaced in our body because we lose it during sweating, excretion and breathing.
It is difficult for one to live beyond four days without any water (or liquid) intake. Water can be
obtained from several sources including vegetables, fruits and milk.

Dehydration is caused from a lack of water.

Problems linked to obesity :

Coronary Heart Disease
Varicose veins
Colon cancer
High blood pressure
Foot problems
Heart attacks
Increased pressure in the eye

state the role of dietary fibre in the body;

DIETARY FIBRE

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Source

Brown rice
Spinach
Root vegetables
Fruits
Bran / wholegrain cereal
Whole wheat bread

Functions :

Dietary fibre increases or aids peristalsis as plant cell walls contain indigestible cellulose, which gives
bulk to food. It gives grip to gut muscles as they contract during peristalsis.

It prevents constipation as faeces are removed easily. It retains water from faeces and, thus forms soft
faeces.

It reduces risk of bowel cancer.

Less time is there for toxins to accumulate.

relate the types of teeth present in an infant and an adult human

to their roles; describe the importance of teeth in the process of
digestion
Functions
Breaks up food by churning movements called mechanical digestion
Helps with ingestion (taking substances into the body through the mouth)
Used to bite off pieces of food into smaller pieces which increases the surface area and makes it
easier for the enzymes to work on the food
Helps dissolve soluble parts of the food

State the causes of tooth decay; Tooth decay occurs when bacteria converts the
sugars left on the teeth into acid which will
eventually dissolve the enamel and work its way into the dentine. This will increase sensitivity
and the tooth will have to be taken out.

1.18 describe the process of tooth Causes of dental decay

Bacteria are present on the surface of our teeth.
decay.
Food deposits and bacteria form a layer called

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plaque. Bacteria on the plaque feed on sugars, producing acid. This acid dissolves enamel, forming a
hole.
Dentine underneath the enamel is softer it dissolves more rapidly.
If the hole reaches the pulp cavity, bacterial infection can get to the nerve. This results in
toothache and possibly, an abscess (an infection in the jaw).

1.19 Outline guideline for the care

Prevention of Diseases
of the teeth. Eating less sugar for less chance of tooth
decay
Use of fluoride toothpaste to increase resistance to decay
Regular brushing to remove plaque
Regular visits to the dentist

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3 State the cause, symptoms and treatment of deficiency diseases; Night blindness,
anaemia and rickets.
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 (CXC HSB -January 2017)

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explain the effects of malnutrition on the human body;

(CXC JANUARY 2006)

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 (CXC JANUARY 2007)

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 (CXC JANUARY 2008)

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10. explain the effects of malnutrition on the human body; Definition of malnutrition (over
and under nutrition), obesity, anorexia and bulimia, protein and energy malnutrition
(kwashiorkor, marasmus).

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 (CXC JANUARY 2009)

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 (CXC January 2009)

(CXC January 2010)

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 (May/June 2011)

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 (May/June 2011)

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2.18 Guideline for the care of the teeth
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2.19 Explain the properties, role and importance of enzymes in digestion
2.20 Effects of temperature and ph on the activity of the enymes amylase and catalase in the
digestive process
2.21 Identify the various structures of the digestive system
2.22 Structures of the digestive system to their functions
2.23 Describe the process of digestion and absorption of food in the alimentary canal
2.24 Describe what happens to the products of digestion after absorption
2.25 Describe the structure of a villus in relation to absorption
2.26 Distinguish between egestion and excretion

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Food Tests

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classify vitamins as fat or water soluble;

(a) Fat soluble - A, D, E, K.

(b) Water soluble - B, C

There are four fat-soluble vitamins in the human diet:

Vitamin A
Vitamin D
Vitamin E
Vitamin K

1.6 state the functions of water in the body;

describe what happens to the products of digestion after their absorption;

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describe the process of digestion and absorption of food in the alimentary canal;

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describe the structure of a villus in relation to absorption; describe the structure of a villus in relation to
absorption;

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