AP Biology Study Guide
Chapter 21: Nutrition and Digestion
Opening Essay
1. Describe how humpback whales feed.
Obtaining and Processing Food
2. Define and distinguish between carnivores, herbivores, omnivores, suspension feeders, substrate feeders, fluid
feeders, and bulk feeders.
3. Describe the four stages of food processing. Explain how animals are protected against self-digestion.
4. Compare the structures and functions of a gastrovascular cavity and an alimentarycanal. Describe the specialized
digestive systems of an earthworm, a grasshopper, and a bird.
Human Digestive System
5. Describe the main components of the human alimentary canal and the associated digestive glands.
6. Describe the functional components of saliva and the types and functions of the teeth in humans.
7. Explain how swallowing occurs and how food is directed away from the trachea.
8. Explain how the Heimlich maneuver is performed.
9. Relate the structure of the stomach to its functions. Describe the functions of the secretions of the stomach.
Finally, explain why the stomach does not digest itself.
10. Describe the causes and treatments of heartburn, GERD, and gastric ulcers.
11. Describe the different types of chemical digestion that occur in the small intestine. Explain how the structure of
the small intestine promotes nutrient absorption.
12. Explain how the liver helps to regulate the chemical composition of blood.
13. Describe the structures and functions of the colon and rectum. Note the causes of diarrhea and constipation.
14. Compare the digestive tracts of carnivores and herbivores. Describe how the digestive tracts of a koala and a
coyote are specialized to digest cellulose.
Nutrition
15. List the three nutritional needs common to all animals.
16. Define the basal metabolic rate. Explain how energy is obtained and stored in the body.
17. Distinguish between undernourishment and malnutrition. Describe the four classes of essential nutrients.
18. Explain why vegetarians cannot rely upon a single type of plant food.
19. Explain what a vitamin is and distinguish between water-soluble and fat-soluble vitamins.
20. Define the essential minerals and explain why each is important in our diet.
21. Define the Recommended Dietary Allowances and explain how they contribute to good health.
22. Describe the types of information found on food labels.
23. Describe the obesity epidemic in the United States. Describe the role of leptin in weight management. Explain
why cravings for fat may have once been adaptive.
24. Describe the best approach to weight control.
25. Explain how diet can influence the risks of cardiovascular disease and cancer.
C. Gay 1/5/09
Steamboat Springs High School AP Biology
Key Terms
absorption
intestine
alimentary canal
kilocalorie (kcal)
anus
large intestine
appendix
liver
basal metabolic rate (BMR)
low-density lipoprotein (LDL)
bile
malnourishment
bolus
metabolic rate
bulk feeder
microvillus (plural, microvilli)
carnivore
mineral
cecum (plural, ceca)
mouth
chyme
omnivore
colon
oral cavity
crop
overnourishment
digestion
pancreas
duodenum
peristalsis
elimination
pharynx
esophagus
Recommended Dietary Allowance (RDA)
essential amino acid
rectum
essential fatty acid
ruminant
essential nutrient
saliva
feces
salivary glands
fluid feeder
small intestine
gallbladder
sphincter
gastric juice
stomach
gastric ulcer
substrate feeder
gastrin
suspension feeder
gastrovascular cavity
undernourishment
gizzard
villus (plural, villi)
hepatic portal vein
vitamin
herbivore
high-density lipoprotein (HDL)
ingestion
C. Gay 1/5/09
Steamboat Springs High School AP Biology