At the completion of this topic, students should be able to:
A. Mammals as Consumers
describe a mammal.
distinguish between the consumers: herbivore, carnivore and omnivore.
describe the main food classes which make up the diet of herbivore, carnivore, omnivore.
B. Nutrition
recognise food as a source of energy, measured in kilojoules.
recognise the importance of food for growth and repair of tissues.
list the main food types.
identify and name the food types that make up carbohydrates.
describe the structure of cellulose, starch, sucrose, maltose and glucose.
describe the structure of lipids.
describe the structure of proteins.
identify the main components of various foods.
carry out simple food tests and recognise the positive result for the identification of starch, glucose, lipids and proteins.
recognise the importance of vitamins and minerals.
draw graphs from results given.
research information.
interpret tables.
C. Digestion
describe the purpose of digestion.
describe the structure and function of the generalised digestive system.
recognise, label, describe functions of the following structural components of the digestive system:
buccal cavity (mouth including the structure and function of each different tooth type associated with the different consumer groups): pharynx, salivary glands, oesophagus, sphincters, stomach, duodenum, bile duct, liver, gall bladder, pancreas, ileum, caecum, appendix, colon, rectum, anus
describe the major processes involved in physical digestion, tooth structure and tooth type.
describe peristalsis.
describe the major processes involved in chemical digestion in the different parts of the system.
describe the main differences in structure between herbivore and carnivore digestive systems.
describe the action of enzymes.
identify the enzymes involved in digestion, their substrates and products.
describe the factors that influence enzyme action.
describe the roles of the bile, liver and pancreas in digestion.
describe egestion.
plan and carry out investigations.
process, interpret and evaluate data from investigations.
interpret text, diagrams, tables and graphs.
D. Circulatory System
identify where digested molecules go.
describe the function at the liver.
describe the structure of veins.
describe the structure and function of the heart.
describe the structure of arteries and arterioles.
explain the terms blood pressure, heartbeat and capillaries.
describe how molecules enter cells.
describe the structure and function of the lymph system.
explain why we need circulation.
describe the functions of blood.
explain what happens to digested foods.
describe aerobic and anaerobic respiration.
explain how mammals breathe.
describe the respiratory system.
explain gas exchange in the lungs.
describe the diffusion of gases.
E. Cells and Respiration
recognise that the cell is the smallest unit of life.
describe the structure and function of the following organelles (brief and simple):
cell membrane.
mitochondria.
Recognise that cells are made of macromolecules and that these are also composed of repeating units/building blocks:
proteins are formed from amino acids.
carbohydrates (e.g. starch and cellulose) are formed from simple sugars (e.g. glucose).
lipids are formed from fatty acids and glycerol.
nucleic acids (e.g. DNA) are formed from nucleotides.
describe aerobic respiration as a chemical process in mitochondria to release energy.
describe the importance of respiration to both cell maintenance and to the maintenance and survival of the mammal.
describe the function of the lung in obtaining oxygen and removing carbon dioxide from the blood.
Student Workbook: 76 pages Teacher’s Guide: 76 pages (available to purchase with a class set) Free* Downloadable Resource *Available for free download when a class set and accompanying Teacher’s Guide is purchased.
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