Specification content
Some of the content is designated for the
Higher Tier candidates only. This content is printed
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bold.
Module 1: The human body � action and control
The digestive system
In order to meet statutory requirements, candidates following the Welsh National Curriculum
should be taught how the presence of starch, sugar and protein in foods can be detected by
testing.
Candidates will be assessed on their ability to:
describe the functions of the parts of the digestive system:
� salivary glands
� oesophagus (gullet)
� stomach
� gall bladder
� pancreas
� small intestine
� large intestine (1.01)
- describe the functions of enzymes (carbohydrase, protease, lipase) and bile in digestion
(1.02)
- describe how the structure of villi helps the efficient absorption of the soluble products of
digestion (1.03)
The blood
Candidates will be assessed on their ability to:
recall that blood is a mixture of plasma, white blood cells, red blood cells and platelets
(1.04)
- describe the function of blood in transport
� plasma carries hormones and small soluble molecules such as glucose, amino acids and
carbon dioxide
� red blood cells carry oxygen (1.05)
- describe the function of blood in defence against infection
� white blood cells ingest bacteria and produce antibodies
� white blood cells, their function and relationship to their structure
- platelets bring about fibrin formation and the formation of a scab over a wound (1.06).
The nervous system
Candidates will be assessed on their ability to:
describe how the structure of a neurone relates to its function (1.07)
describe the path of electrical impulses in a simple reflex arc (1.08)
describe the role of the iris and pupil, retina and optic nerve in the iris reflex (1.09)
explain the role of the cornea, ciliary body, suspensory ligaments and lens in forming sharp images of near and distant objects on the retina (1.10)
describe the main effects of
� solvents on lungs and neurones
� alcohol on reaction times, liver and brain
� tobacco on respiratory and circulatory systems (1.11)
- understand how the use of drugs may
� affect activities such as driving
� produce abnormal behaviour
� create the risk of viral infections (1.12)
- recall the effects on the body of
� stimulants such as caffeine
� sedatives such as barbiturates
� pain killers such as paracetamol (1.13)
- describe the uses of paracetamol and the dangers of overdose (1.14)
- describe the uses of heroin in pain relief for terminally ill patients, and the dangers of
addiction (1.15)
The kidney
Candidates will be assessed on their ability to:
understand that homeostasis is the maintenance of a constant internal environment (1.16)
- recall that body water content and body temperature are both examples of homeostasis
(1.17)
- recall that urea is made in the liver from excess amino acids (1.18)
- describe the structure and function of the urinary system, to include the renal artery, renal
vein, kidney, ureter, bladder and urethra (1.19)
describe the structure and functions of the following parts of the nephron: glomerulus and Bowman�s capsule, first and second coiled tube, capillary network and collecting tubule, to include ultra filtration and reabsorption (1.20) describe how the hormone ADH controls the water content of the blood (1.21).
The skin
Candidates will be assessed on their ability to:
describe the function of the skin in defence against infection, to include the outer layer of
dead cells, the physical barrier to the environment and the role of the oil glands (1.22)
- explain the function of the skin in the control of body temperature
� sweat glands release sweat that contains water and salts
� evaporation of water in sweat removes heat from the skin (1.23)
- recall that the skin contains capillary loops which affect blood flow in the skin (1.24)
explain the process of vasoconstriction and vasodilation in relation to the control of
body temperature (1.25)
- understand how vasodilation increases heat loss by radiation and convection (1.26)
understand that shivering involves the movement of muscles which releases heat (1.27)
- understand the importance of temperature in relation to enzyme activity (1.28)
- describe the function of the skin in the nervous system (1.29)
- recall that touch receptors and temperature receptors carry nerve impulses to the brain along sensory nerves (1.30)