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Flashcards in Exam 3 Deck (37)
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1
Q

Caries equation

A

Bacteria + carbohydrate = acid demineralization

2
Q

Why can a potato chip be more detrimental to tooth enamel than a teaspoon of sugar?

A

A potato chip is a cooked starch which is a form of carbohydrate.

3
Q

Breaks down the starch to a disaccharide which is metabolized by plaque bacteria, resulting in acid production for as longer as the potato chip remains in the mouth..

A

Salivary amylase

4
Q

The only taste a human is born craving

A

Sweetness

5
Q

Scientists state that the sense of taste was used to determine if plants and animals were safe to eat.

A

Sweet- safe

Bitter- unsafe

6
Q

How much sugar does the average American consume per year?

A

40 pounds

7
Q

When & where was the relationship between sugar and dental caries discovered??

A

Discovered as a result of a study conducted from 1945 to 1953, involving 436 residents at a mental institution in Vipeholm, Sweden

8
Q

There are 6 factors that determine the caries susceptibility of a tooth:

A
Bacteria
Tooth structure
Carbs in the diet
No fluoride 
Salivary gland hypofunction
Poor oral hygiene
9
Q

All contribute to enamel demineralization:

A

Bacteria, carbs, and dry mouth

10
Q

Remineralizes enamel

A

Calcium and phosphorus in saliva, fluoride, fluoride toothpaste

11
Q

The main bacteria involved in caries formation

A

Streptococcus mutans and lactobacilli

12
Q

There are six factors that determine the caries susceptibility of a tooth:

A
Bacteria
Tooth structure
Carbohydrates
No fluoride
Salivary gland hypofunction
Poor oral hygiene
13
Q

Contribute to enamel demineralization…

A

Bacteria, carbohydrates, and dry mouth

14
Q

Remineralizes enamel

A

Calcium and phosphate in saliva
Fluoride
Fluoride toothpaste

15
Q

The main bacteria involved in caries formation

A

Streptococcus mutans and lactobacilli

16
Q

Needed to initiate pit and fissure, smooth surface, and root surface decay

A

S. mutans

17
Q

Starts the process and takes it to the dental enamel junction

A

S. mutans

18
Q

Takes over, extending the lesion into the dentin

A

Lactobacilli

19
Q

Less susceptible to dental caries because they do not retain plaque and food as do molars with very deep grooves…

A

Posterior molars with shallow grooves

20
Q

Host factors that reduce caries risk:

A

Teeth with shallow anatomy
Straight teeth
Good pre-eruptive nutrition
Well mineralized newly erupted teeth

21
Q

What can fats and proteins do to your teeth?

A

Protective fatty coating, protecting them from sugars eaten later

22
Q

What does consuming dairy products do to the teeth?

A

Keeps the saliva rich in calcium and phosphorus; remineralization

23
Q

Prevents the pH from dropping below 5.5

A

Cheese eaten after sugar

24
Q

The most cariogenic of all carbohydrates

A

Sucrose

25
Q

The least cariogenic carbohydrate

A

Starch

26
Q

What happens if acid byproducts from metabolized carbohydrates or acidic foods drop the normally basic 7 pH of the mouth below the critical pH level of 5.5?

A

Enamel demineralization begins

27
Q

Appears as a rough parchment-white spot on the tooth, usually on the gingival 1/3 where plaque accumulates…

A

Demineralized enamel

28
Q

There are five different acids that are created when carbohydrates are metabolized by bacteria:

A
Lactic- most abundant
Formic
Proprionic
Acetic
Buturic
29
Q

The demineralization continues until the pH of the mouth is returned to

A

7.0

30
Q

Remineralizes enamel

A

Ingestion of fluoride, either in food or water, will in crease the fluoride content of saliva

31
Q

The number one protector of teeth

A

Saliva

32
Q

What is saliva saturated with?

A

Calcium, phosphate, sodium bicarbonate, and proteins

33
Q

Components of enamel and can repair demineralized areas..

A

Calcium and phosphate

34
Q

Has a high pH and can neutralize acids in the mouth that demineralize enamel

A

Sodium bicarbonate (baking soda)

35
Q

Multifunction protein in saliva; has a antiviral, bacterial, and fungal properties that reduce and render ineffective caries causing bacteria in plaque

A

Secretory leukocyte protease inhibitor (SLPI)

36
Q

Foods are those that do not contribute to initiation of demineralization or continue the caries process..

A

Cariostatic foods

37
Q

The alcohol form of xylose and is the most desirable of all sugar substitutes for two reasons:

A

Bacterial plaque does not metabolize xylitol

Xylitol has the ability to reduce salivary S. mutans in the mouth