Contents

Characteristics and classification of living organisms

Organisation of the organism

Cells under the microscope

Movement into and out of cells

Biological molecules

Food tests

Enzymes

Enzymes

Plant nutrition

Human nutrition

Transport in plants

Transport in animals

Diseases and immunity

Pathogens and disease spreadBeing prepared
Immunity and vaccinationBeing prepared

Gas exchange in humans

Gas exchange and breathing

Respiration

Respiration

Excretion in humans

Excretion and the kidneys

Coordination and response

Drugs

Antibiotics

Reproduction

Asexual and sexual reproductionBeing prepared
Flowers and pollinationBeing prepared
Fertilisation and germinationBeing prepared
Human reproductionBeing prepared
Puberty and the menstrual cycleBeing prepared
Sexually transmitted infectionsBeing prepared

Inheritance

Chromosomes, genes and allelesBeing prepared
From gene to proteinBeing prepared
Mitosis and meiosisBeing prepared
Monohybrid crossesBeing prepared
Family trees, blood groups and sex linkageBeing prepared

Variation and selection

Variation and mutationBeing prepared
Adaptation and selectionBeing prepared

Organisms and their environment

Food chains and websBeing prepared
Ecological pyramids and energyBeing prepared
Energy flow and nutrient cyclesBeing prepared
PopulationsBeing prepared

Human influences on ecosystems

Food supply and habitat lossBeing prepared
PollutionBeing prepared
ConservationBeing prepared

Biotechnology and genetic modification

BiotechnologyBeing prepared
Genetic modificationBeing prepared

Part 2 of 2

Page 02

A balanced diet

identify

Try it yourself

Which statement describes a balanced diet?

identify: name or select.

Choose one answera.A diet with an equal amount of each nutrientb.A diet with as much protein and vitamins as possiblec.A diet that contains all the nutrients the body needs, in the right amountsd.A diet made only of fresh foods

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Scope and sources

Cambridge IGCSE Biology 0610 · 2026–2028 v3 · Original learning materials.

What is meant by a balanced diet (7.1.1); the principal dietary sources and the importance of carbohydrates, fats and oils, proteins, vitamins C and D, calcium and iron, fibre and water (7.1.2); the causes of scurvy and rickets (7.1.3). Energy values, portion sizes and body weight are left out; food tests are in Food tests, digestion in the gut modules. The amounts of each nutrient in the experiment come from a teaching model.

Apparatus, amounts and times in the experiment are illustrative. Real practical work follows a teacher-approved safety method.

Official Cambridge syllabus