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Dental Nutrition > Midterm Review > Flashcards

Midterm Review Flashcards

(78 cards)

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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
What type of interview process is best for diet planning?
open ended questions (be a good listener!)
26
BMI for healthy weight
< 25
27
BMI for overweight
> 25
28
BMI for obesity
> 30
29
What is the method for defining healthy weight?
BMI
30
Adequate intake
average amount of nutrient that appears to maintain a defined nutritional state
31
Function of carbohydrates
energy, fat storage, conversion to other carbohydrates, conversion to amino acids, protein sparers, gastrointestinal motility, intestinal bacteria
32
Carbohydrate hyperstate
inadequate intake of foods containing necessary micronutrients (vitamin E, A, C, magnesium), weight gain occurring with amount of sugar intake
33
Carbohydrate hypostate
protein intake increases, fat intake increases, insufficient intake of B vitamins, iron, and fiber
34
Function of protein
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
Essential amino acids
nine indispensable required in the diet
36
Nonessential amino acids
dispensable amino acids essential for the body, but are not required for normal conditions
37
Period that you need to consume the highest amount of protein
growth periods, childhood - adolescence, or for maintenance and repair of a larger body mass
38
Protein hypostate
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
Protein hyperstate
fluid imbalances, generally increases satiety to a greater extent, harmful to kidneys in individuals with preexisting metabolic renal dysfunction
40
Cholesterol
fatlike, waxy substance classified as a sterol derivative with a complex ring structure
41
Functions of cholesterol
constituent of the brain, nervous tissue, and bile salts; precursor of vitamin D and steroid hormones; structural component of cell membranes and teeth
42
True or False Because the body frequently produces more cholesterol than it absorbs, cholesterol intake is not essential.
True
43
Lipid hyperstate
obesity, diabetes mellitus, hyperlipidemia, fatty infiltration of the liver, certain types of cancer
44
Lipid hypostate
lose weight, depleting subcutaneous fat stores needed to maintain body temperature clinical symptoms can occur in patients with cystic fibrosis, AIDS
45
Catabolism
splitting complex substances into simpler substances
46
Anabolism
using absorbed nutrients to build or synthesize more complex compounds
47
Organ that removes waste
kidneys
48
Basal metabolic rate (BMR)
energy required for involuntary physiological functions to maintain life
49
Type of person to have high BMR
stimulations by fright, excitement, or joy; fever
50
Type of person to have low BMR
fasting/starvation, state of health, temperature
51
Vitamin A sources
organ meats, milk, cheese, butter, eggs, oil, fortified foods, yellow, orange, and green leafy veggies
52
Fat-soluble vitamins
A, D, E, and K
53
Water-soluble vitamin
B-complex, and C
54
Vitamin A deficiency
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
Vitamin D sources
sunlight, oily fish, OJ, yogurt
56
Vitamin D deficiency
asthma, cancer, CHD, hypertension, affecting skeletal structure, rickets, periodontitis, osteomalacia, cancer/cardiovascular risks
57
Vitamin E sources
vegetable oils, whole-grain or fortified cereals; wheat germ; nuts; green leafy vegetables; fruits
58
Vitamin E deficiency
subsequent decline in physical function
59
Vitamin C sources
citrus fruits, juices, cantaloupe, green and red peppers, broccoli, kiwi, strawberries, tomatoes
60
Vitamin C deficiency
changes in ameloblasts and odontoblasts (during tooth development), resulting in scorbutic changes; pulp atrophies and is hyper emetic; dentine deposits completely cease; gingivitis
61
Conditions that decrease calcium absorption
age, postmenopausal women
62
Calcium-to-phosphorus ratio
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
Magnesium hyperstate
no evidence of harmful effects; high dose acts like laxative
64
Magnesium hypostate
neuromuscular dysfunction, personality changes, disorientation, muscle spasms, seizures, tremors, anorexia, nausea, hypoplasia of the enamel and dentin during development
65
Fluoride hyperstate
adverse effects on skeletal tissue and kidney function
66
Fluoride hypostate
dental caries
67
Copper hyperstate
wilson disease (large amounts of copper accumulate in liver, kidney, brain, cornea)
68
Copper hypostate
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
Chromium hypostate
decreased insulin sensitivity, impaired glucose intolerance, neuropathy, elevated plasma free fatty acid concentration
70
Molybdenum hypostate
has not been documented in the United States
71
Boron hypostate
affects mineral metabolism; patients with disturbed mineral disorders of unknown etiology (osteoporosis) may be deficient in boron
72
Avoid _____ if you have sensitivity to tin
stannous fluoride
73
Stannous
chemical term for tin
74
Lead ingestion
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
Too many carbs/protein/fat can lead to
increased adipose tissue
76
Cholecystokinin
(bile) is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein.
77
LDL
lipoproteins carry cholesterol throughout your body, delivering it to different organs and tissues
78
HDL
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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