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Dental Nutrition > Midterm Review > Flashcards

Midterm Review Flashcards

1
Q

All macronutrients

A

carbs
fat
protein
water

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2
Q

What are nutrients that provide energy?

A

protein
carbs
fat
alcohol

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3
Q

Recommended dietary allowance

A

sufficient amount of nutrients to meet requirements of nearly all healthy individuals

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4
Q

Enrichment

A

process of restoring nutrients removed from food during processing

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5
Q

What type of foods increase salivary flow?

A

Fibrous foods

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6
Q

What sugar alcohol is anticariogenic?

A

Xylotol

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7
Q

Diet for someone who has braces?

A

soft diet, no sticky foods because they will wrap around brackets and cause dental caries

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8
Q

Which form of determining diet history is most accurate?

A

3 - 7 day food diary

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9
Q

True or False

Eating a variety of foods will help avoid deficiency

A

True

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10
Q

7 classes of nutrients obtained from foods

A 
carbs
fat
protein
water
vitamins
minerals
fiber
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11
Q

What do fermentable carbs cause?

A

dental decay

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12
Q

What type of foods can cause dental decay?

A

sodas, sticky (increase bacterial growth), retentive

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13
Q

Frequency of consuming cariogenic foods?

A

eating foods with fermentable carbohydrates frequently throughout the day has greatest potential for decay; decrease in pH begins within 2 - 3 min(Stephan curve); low-fat dairy products, 100% fruit juice, and water are preferable beverage alternatives; fruit juice limited to 4 - 6 oz./day

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14
Q

BMI

A

mathematical calculation using a person’s height and weight to determine weight status and to predict health risks that increase at higher levels of overweight and obesity

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15
Q

Foods with high protein

A

pork chop, beef, chicken, pinto beans, cheese, cottage cheese, fish, egg, milk, peanut butter, milkshake, rice

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16
Q

True or False

Texture and frequency is important

A

True

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17
Q

Having a full upper denture can cause what types of problems?

A

temperature (cannot feel how hot it is)
mechanical problems
loss of taste

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18
Q

Recommendations for xerostomia

A

softer foods, ice chips, sauces and gravies, biotene

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19
Q

Nutrient dense

A

containing a high percentage of nutrients in relation to the number of kilocalories provided

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20
Q

Which animal products are high in carbohydrates?

A

milk/lactose

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21
Q

Why is dietary fiber important

A

sources of dietary fiber contain other macronutrients (digestible CHO and protein); non digestible (cannot digest and absorb substance - plant cells); soluble or insoluble fiber whether they become viscous in water. Insoluble and soluble have different physiological functions in the body

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22
Q

True or False

Nutrition goals must be realistic and attainable

A

True

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23
Q

Fortification

A

process of adding nutrients not present in the natural product or to increase the amount above that in the original product

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24
Q

Monosaccharides vs. polysaccharides

A

mono: absorbed without further suggestion, simplest carbohydrates, greatest significance in foods and body: glucose, fructose, galactose
poly: contain more than 10 monosaccharides; create cellulose; some are digestive; fiber is largely indigestible by intestinal enzymes in humans

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25
Q

What type of interview process is best for diet planning?

A

open ended questions (be a good listener!)

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26
Q

BMI for healthy weight

A

< 25

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27
Q

BMI for overweight

A

> 25

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28
Q

BMI for obesity

A

> 30

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29
Q

What is the method for defining healthy weight?

A

BMI

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30
Q

Adequate intake

A

average amount of nutrient that appears to maintain a defined nutritional state

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31
Q

Function of carbohydrates

A

energy, fat storage, conversion to other carbohydrates, conversion to amino acids, protein sparers, gastrointestinal motility, intestinal bacteria

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32
Q

Carbohydrate hyperstate

A

inadequate intake of foods containing necessary micronutrients (vitamin E, A, C, magnesium), weight gain occurring with amount of sugar intake

33
Q

Carbohydrate hypostate

A

protein intake increases, fat intake increases, insufficient intake of B vitamins, iron, and fiber

34
Q

Function of protein

A

generation of new body tissues, repair of body tissues, production of essential compounds, regulation of fluid balance, resistance to disease, transport mechanisms, energy, principle source of nitrogen

35
Q

Essential amino acids

A

nine indispensable required in the diet

36
Q

Nonessential amino acids

A

dispensable amino acids essential for the body, but are not required for normal conditions

37
Q

Period that you need to consume the highest amount of protein

A

growth periods, childhood - adolescence, or for maintenance and repair of a larger body mass

38
Q

Protein hypostate

A

sarcopenia, protein-energy malnutrition, retardation during development of mandible, smaller salivary glands, delayed eruption and exfoliation of deciduous teeth, epithelium/bone poorly developed, necrotizing ulcerative gingivitis, kwashiorkor, marasmus

39
Q

Protein hyperstate

A

fluid imbalances, generally increases satiety to a greater extent, harmful to kidneys in individuals with preexisting metabolic renal dysfunction

40
Q

Cholesterol

A

fatlike, waxy substance classified as a sterol derivative with a complex ring structure

41
Q

Functions of cholesterol

A

constituent of the brain, nervous tissue, and bile salts; precursor of vitamin D and steroid hormones; structural component of cell membranes and teeth

42
Q

True or False

Because the body frequently produces more cholesterol than it absorbs, cholesterol intake is not essential.

A

True

43
Q

Lipid hyperstate

A

obesity, diabetes mellitus, hyperlipidemia, fatty infiltration of the liver, certain types of cancer

44
Q

Lipid hypostate

A

lose weight, depleting subcutaneous fat stores needed to maintain body temperature

clinical symptoms can occur in patients with cystic fibrosis, AIDS

45
Q

Catabolism

A

splitting complex substances into simpler substances

46
Q

Anabolism

A

using absorbed nutrients to build or synthesize more complex compounds

47
Q

Organ that removes waste

A

kidneys

48
Q

Basal metabolic rate (BMR)

A

energy required for involuntary physiological functions to maintain life

49
Q

Type of person to have high BMR

A

stimulations by fright, excitement, or joy; fever

50
Q

Type of person to have low BMR

A

fasting/starvation, state of health, temperature

51
Q

Vitamin A sources

A

organ meats, milk, cheese, butter, eggs, oil, fortified foods, yellow, orange, and green leafy veggies

52
Q

Fat-soluble vitamins

A

A, D, E, and K

53
Q

Water-soluble vitamin

A

B-complex, and C

54
Q

Vitamin A deficiency

A

inadequate dietary intake, degeneration of epithelial cells in the eye and cessation of tear secretion; xerophthalmia; inability to produce mucus; xeroderma; follicular hyperkeratosis; enamel hypoplasia

55
Q

Vitamin D sources

A

sunlight, oily fish, OJ, yogurt

56
Q

Vitamin D deficiency

A

asthma, cancer, CHD, hypertension, affecting skeletal structure, rickets, periodontitis, osteomalacia, cancer/cardiovascular risks

57
Q

Vitamin E sources

A

vegetable oils, whole-grain or fortified cereals; wheat germ; nuts; green leafy vegetables; fruits

58
Q

Vitamin E deficiency

A

subsequent decline in physical function

59
Q

Vitamin C sources

A

citrus fruits, juices, cantaloupe, green and red peppers, broccoli, kiwi, strawberries, tomatoes

60
Q

Vitamin C deficiency

A

changes in ameloblasts and odontoblasts (during tooth development), resulting in scorbutic changes; pulp atrophies and is hyper emetic; dentine deposits completely cease; gingivitis

61
Q

Conditions that decrease calcium absorption

A

age, postmenopausal women

62
Q

Calcium-to-phosphorus ratio

A

levels of calcium and phosphorus inversely related; acts as a protective mechanism to prevent high combined concentrations, which can lead to calcification of soft tissue and stone formation; sufficient phosphorus intake is necessary to decrease calcium loss; 1:1 ratio

63
Q

Magnesium hyperstate

A

no evidence of harmful effects; high dose acts like laxative

64
Q

Magnesium hypostate

A

neuromuscular dysfunction, personality changes, disorientation, muscle spasms, seizures, tremors, anorexia, nausea, hypoplasia of the enamel and dentin during development

65
Q

Fluoride hyperstate

A

adverse effects on skeletal tissue and kidney function

66
Q

Fluoride hypostate

A

dental caries

67
Q

Copper hyperstate

A

wilson disease (large amounts of copper accumulate in liver, kidney, brain, cornea)

68
Q

Copper hypostate

A

profound effects on bones, brain, arteries, decreased hair and skin pigmentation; hematological abnormalities (low WBC); lesions within connective tissues/bone - failure to grow, osteoporosis, arthritis

69
Q

Chromium hypostate

A

decreased insulin sensitivity, impaired glucose intolerance, neuropathy, elevated plasma free fatty acid concentration

70
Q

Molybdenum hypostate

A

has not been documented in the United States

71
Q

Boron hypostate

A

affects mineral metabolism; patients with disturbed mineral disorders of unknown etiology (osteoporosis) may be deficient in boron

72
Q

Avoid _____ if you have sensitivity to tin

A

stannous fluoride

73
Q

Stannous

A

chemical term for tin

74
Q

Lead ingestion

A

lead ingested from toddlers’ normal hand-to-hand activities; in older children, paling with dirt or lead contaminated objects may result in lead ingestion; cannot be readily detected

75
Q

Too many carbs/protein/fat can lead to

A

increased adipose tissue

76
Q

Cholecystokinin

A

(bile) is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein.

77
Q

LDL

A

lipoproteins carry cholesterol throughout your body, delivering it to different organs and tissues

78
Q

HDL

A

act as cholesterol scavengers, picking up excess cholesterol in your blood and taking it back to your liver where it’s broken down

Dental Nutrition (2 decks)

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