FL Fall Mid Term Study Guide
Name: _______________________________ Period: ____ Date: ____________________
 HUM-FL-2 Outline the function of the digestive system and absorption
process during the lifespan.
1. Digestion - the process of breaking food down to be used by the body
2. Calorie - a measurement to show how much energy a food contains
3. Nutrients - the usable portions of food used for growth, repair, and replacement
4. Esophagus - the tube leading from the throat to the stomach
5. Saliva - liquid released in the mouth to moisten food and to begin the dissolving of food
6. Liver - organ located near the stomach; makes bile which helps break fat into smaller pieces
called fat droplets
7. Pancreas - makes pancreatic juice, which contains many enzymes that act on the food in the
small intestine; also produces sodium bicarbonate to neutralize the acidity of the food coming
from the stomach.
8. Enzymes - substances which chemically act on food to break it down into simpler substances
9. Peristalsis - muscular contractions that move food through the digestive system
10. Bolus - the name given to a food ball formed in the mouth and then swallowed
11. Chyme - the name given to food as it leaves the stomach and moves into the small intestine
12. Villi - structures which line the walls of the small intestine and are responsible for
transferring food into the circulatory system
* Be able to label the digestive system just like the diagram you had to label in class.
13. List all six of the essential nutrients and their functions in the body as well as sources.
Water
o Most important nutrient.
o Carries nutrients to cells and takes waste away.
o Makes up two-thirds of the body.
o It is part of every cell.
o Helps to regulate the body’s temperature.
o Every food has some water in it.
o Humans can live several weeks without food but only a few days without water.
Fats
o Fats are the nutrient that supplies the MOST energy. More than twice as much as
carbohydrates.
o They carry four important vitamins A, D, E and K.
o They supply some fatty acids that are absolutely necessary for good health.
o Fat stored in body helps to insulate, cushion and protect us.
o Sources of Fat:
o
Butter, Oils, Salad Dressings, Cheese, Eggs, Meat, Whole Milk, Ice cream,
Poultry, Fish, Nuts, seeds, Avocados, Olives, sauces, bakery foods, fried foods and even
some candies contain fat.
Carbohydrates
o Carbohydrates are the primary source of energy.
Sources of Carbohydrates:
- Whole wheat breads
- Rice
- Pasta
- Potatoes
FL Fall Mid Term Study Guide
Name: _______________________________ Period: ____ Date: ____________________
Protein
o Protein is essential for body growth and repair of body cells.
o Every tissue is made of some form of protein.
o Enzymes, antibodies and hormones are all proteins.
o Without a regular supply of new protein we couldn’t grow new cells, our wounds
wouldn’t heal and our worn-out cell wouldn’t be replaced.
o If the body doesn’t get enough calories from carbohydrates and fats then protein can be
used for an energy source.
o Excess protein is changed to fat and stored in the body.
Sources of Protein:
o Meat, Eggs, Fish, Nuts, Beans, Poultry, Dairy Products and some grains, nuts, seeds, and
legumes.
Vitamins
o Vitamins help regulate body functions.
o 1913 vitamins were discovered and the following were identified as the major
vitamins.
o A, B (8 different B vitamins), C, D, and K. others such as niacin don’t have names.
o Vitamins are in foods in small amounts but without the small amounts our cells
couldn’t do their jobs.
o Vitamins help to form material that holds cells together, for helping bones and teeth to
use calcium, for helping the body use energy, and for many other critical life-support
activities.
o Minerals are very diverse and have tasks like building strong bones or maintaining the
right amount water in cells.
o Major Minerals Needed: Calcium, magnesium, phosphorous, sodium, chlorine and
potassium.
o
o Other minerals are needed in small amounts they are called trace minerals
o Iron, iodine, fluoride and zinc
Minerals
o Minerals are very diverse and have tasks like building strong bones or maintaining the
right amount water in cells.
o Major Minerals Needed: Calcium, magnesium, phosphorous, sodium, chlorine and
potassium.
o Other minerals are needed in small amounts they are called trace minerals
Iron, iodine, fluoride and zinc
*See handout given to you for more information
14. Define nutrition - is the science that studies how body makes use of food.
15. Define Diet - everything you eat and drink.
16. What three things do foods do for you and your body?
 It provides energy for daily activity
 It gives you raw material
 Eating is an enjoyable activity
FL Fall Mid Term Study Guide
Name: _______________________________ Period: ____ Date: ____________________
17. Explain the three types of carbohydrates, their purpose in the body and sources.
 Simple Carbohydrates - Glucose, fructose, dextrose and sucrose are carbohydrates in
their simplest form, sugars.
- Found naturally in fruits, milk and vegetable like peas.
- Refined sugars that come from sugar beets and sugarcane are used in processed foods,
sweeteners and as table sugar.

Starches – more complex carbohydrates
- Found in rice, potatoes, vegetables, breads and cereals.
- Essential to your health and very important in your diet because they provide needed
nutrients.

Fiber – complex carbohydrates that form the tough cell walls in plant cells.
- Humans can’t digest fiber but it’s important to our diet because it helps keep food
moving through the digestive tract.
- Helps the intestines in good working order.
- Found in…
All plants supply some fiber
Whole grains
Fruit
Vegetables
18. Define glycogen -is what the one-pound of carbohydrates that is stored in the liver is
called.
 Used when the body needs quick energy.
 All other excess carbohydrates are converted to fat and stored as fatty tissue.
19. Explain bioavailability - The proportion of a nutrient that is absorbed from the diet and
used for normal body functions.
20. What mixes with food to help make food easier to swallow? Saliva
21. Where is food mixed up? Stomach
22. What breaks food into pieces? Teeth
23. What is the first organ in the digestive system? Mouth
 HUM-FL-Design and demonstrate a nutritious diet.
24. Define Allergy – Hypersensitivity/abnormal immune system response to specific
environmental substances or conditions.

Physiological Response - Body mistakes substance as harmful; make antibodies to fight it
25. What are the common food allergies?
 Milk
 Eggs
 Fish
 Crustacean shellfish
 Tree nuts (walnuts, pecans, almonds)
 Peanuts
 Wheat
 Soybeans
FL Fall Mid Term Study Guide
Name: _______________________________ Period: ____ Date: ____________________
26. What are the allergy risk factors?
 Family History of asthma or allergies
 Genetic predisposition to allergic disease
 Elevated allergen specific serum immunoglobulin level
 Being younger than 3 years old
27. Common Symptoms of allergy risk Factors.
 Skin = itchiness, flushing, hives, swelling, eczema
 Gastrointestinal = nausea, vomiting, abdominal pain/cramps, diarrhea, colic
 Respiratory= runny nose, wheezing, throat closing/swelling, asthma
 Circulatory = dizziness, faintness, heart irregularities, “sense of impending doom”
 Anaphylaxis = constricted airways in lungs, very low blood pressure and shock,
suffocation by throat swelling
28. Define Food intolerance - Digestion system response to a substance
 Physiological Response - Body unable to properly digest or metabolize a substance
Common Food Intolerances
 Dairy (lactose)
 Beans (enzymes)
 Carbohydrates (enzymes)
 Gluten (Celiac disease)
 Cruciferous vegetables (enzymes)
29. Symptoms
 Gastrointestinal
 Nausea
 Vomiting
 Abdominal pain/cramps
 Diarrhea
 Colic
 Gas
 Cramps
 Bloating
 Heartburn
 Psychological Reactions
 Headaches
 Irritability
 Nervousness
30. What does WIC stand for?
Woman, Infants and Children
31. Who Provides WIC?
The USDA FNS
32. Who provides WIC in GA?
The Department of Community Health
33. Who do they serve?
Pregnant Women, Breastfeeding woman, Non-breast feeding postpartum woman, infants &
Children up to their 5th birthday.
FL Fall Mid Term Study Guide
Name: _______________________________ Period: ____ Date: ____________________
34. What benefits do you receive from WIC?
 Supplemental nutritious foods
 Nutrition Education and Counseling at WIC clinics
 Screen and referrals to other health welfare and social services
35. Health Benefits offered by WIC
Health screening
Nutrition Assessment
Weight & Height
Hemoglobin Check (in blood)
Nutrition Education
Support for breastfeeding
Healthy Food Vouchers
Referrals to other social/health services
36. Explain MOW and what it stands for. Meals on Wheels and they deliver nutritious meals to
seniors in need.
37. How many seniors face hunger each year? 6 million
38. The USDA gives free fruits to school lunch programs.
39. What does USDA stand for? United States Department of Agriculture
40. What does FDA stand for? Food and Drug Administration
41. The USDA and FDA divisions of the USA government.
42. Name the Parts of a nutritious diet. Adequate Intake, Balanced, Appropriate portion size,
Varied Diet.
43. What does BMI stand for and what does it tell us? Body Mass Index – Where you stand
with your current weight. Are you healthy, overweight, underweight or obese?