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Lifestyle, health and risk happy revise it
Explain why many animals have a heart and circulation (mass
transport to overcome limitations of diffusion in meeting the
requirements of organisms).
Explain the importance of water as a solvent in transport,
including its dipole nature.
Explain how the structures of blood vessels (capillaries,
arteries and veins) relate to their functions.
Describe the cardiac cycle (atrial systole, ventricular systole
and diastole) and relate the structure and operation of the
mammalian heart to its function, including the major blood
Explain the course of events that leads to atherosclerosis
(endothelial damage, inflammatory response, plaque
formation, raised blood pressure).
Describe the blood clotting process (thromboplastin release,
conversion of prothrombin to thrombin and fibrinogen to
fibrin) and its role in cardiovascular disease (CVD).
Describe the factors that increase the risk of CVD (genetic,
diet, age, gender, high blood pressure, smoking and
Analyse and interpret quantitative data on illness and
mortality rates to determine health risks (including
distinguishing between correlation and causation and
recognising conflicting evidence).
Evaluate design of studies used to determine health risk
factors (including sample selection and sample size used to
collect data that is both valid and reliable).
Explain why people's perceptions of risks are often different
from the actual risks (including underestimating and
overestimating the risks due to diet and other lifestyle factors
in the development of heart disease).
17 Analyse data on energy budgets and diet so as to be able
to discuss the consequences of energy imbalance, including
weight loss, weight gain, and development of obesity.
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Distinguish between monosaccharides, disaccharides
and polysaccharides (glycogen and starch amylose and
amylopectin) and relate their structures to their roles in
providing and storing energy (-glucose and cellulose are not
required in this topic).
4 Describe how monosaccharides join to form disaccharides
(sucrose, lactose and maltose) and polysaccharides
(glycogen and amylose) through condensation reactions
forming glycosidic bonds, and how these can be split through
hydrolysis reactions.…read more