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Nutrition > Nutrition Final > Flashcards

Nutrition Final Flashcards

1
Q

Recommended servings for vegetables

A

2 1/2 cups

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2
Q

Recommended servings for fruit

A

2 cups

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3
Q

Recommended servings for dairy

A

3 cups

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4
Q

Recommended servings for protein/meet

A

5 1/2 ounces

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5
Q

Most important nutrient in the human diet

A

Water

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6
Q

Cholesterol

A

Cholesterol is a precursor for hormones and structural components. It has important functions as a constituent a brain, nervous tissue, and biosolids; a precursor of vitamin D and steroid hormones; in a structural component of cell membranes in teeth. Lipoproteins transfer cholesterol in the blood.

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7
Q

Recommended number of servings for grains

A

3 to 6 ounces

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8
Q

What does the digestive system do

A

A. Ingest food and B. digest or break down complex molecules into smaller, soluble materials they can be absorbed; and C. eliminate unused residue

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9
Q

Hydrolysis

A

Large molecules split into smaller water-soluble molecules and can be used by cells
Protein + water = amino acids
Fats + water = Fatty acids + glycerol
Carbohydrates + water = monosaccharides

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10
Q

Amino acids

A

Basic building blocks or monomer units for proteins

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11
Q

Where does absorption happen

A

In the small intestine such as the duodenum, jejunum, ilium, lymphatic system

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12
Q

Went nutrients are absorbed in the duodenum

A

Electrolytes, minerals such as iron, calcium, magnesium, and zinc

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13
Q

What nutrients are absorbed in the jejunum

A

Water soluble vitamins such as C, thiamin, riboflavin, B6, folic acid and mono and disaccharides

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14
Q

Went nutrients are absorbed in the ileum

A

Protein, fat soluble vitamins, that/cholesterol, vitamin B12

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15
Q

What nutrients are absorbed in the lymphatic system

A

Vitamins A, D, E, K (fat soluble vitamins)

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16
Q

How does absorption occurs

A

By passive diffusion or active transport mechanism.
Passive diffusion is a passage of a permeable substance from a more concentrated solution to an area of lower concentration.
Active transport occurs when absorption is from a region of lower concentration to one of a higher concentration; this mechanism requires a carrier and cellular energy

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17
Q

Functions of the stomach

A

The stomach secretes chief cells which produce pepsinogen, parietal cells which release HCl to make gastric contents acid (this halts the action of salivary amylase, aids in absorption of minerals like calcium, iron, and zinc, kills or inhibits growth of food bacteria, secrete intrinsic factor to eight absorption of vitamin B12)

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18
Q

Functions of the large intestine nine

A

Little or no actual digestive function occurred here; the main function of the large intestine it to reabsorb water and electrolytes while forming and storing feces and until dedication

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19
Q

Functions and deficiencies of vitamin E

A

Function: antioxidant and anticoagulant. Deficiency: Anemia, peripheral neuropathy, decline in physical function

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20
Q

Functions and deficiencies of vitamin C

A

Functions: collagen formation, and they are extinct, aids in wound healing, azine iron absorption, aids in utilization of folic acid and B12.
Deficiencies: delayed wound healing, poor bone and tooth formation, Scurvy

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21
Q

Functions and efficiencies of vitamin D

A

Functions: Enhances intestinal calcium and phosphorus absorption, mineralization a bone and teeth.
Deficiencies: rickets, osteomalacia, osteoporosis, cancer of the CVD risk

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22
Q

Functions and deficiencies of vitamin A

A

Function: normal vision, protein synthesis, blown into development, integrity of skin and mucous membranes, maintenance of immune function.
Deficiencies night blindness, enamel defects, keratinization of lungs, G.I. tract, and urinary tract, susceptibility to infections, dry and rough skin

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23
Q

Functions and efficiencies a vitamin K

A

Functions: necessary information of prothrombin, essential for clouding of blood. Deficiencies: slow clotting time, diseases and drugs may cause deficiencies

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24
Q

Functions and deficiencies of vitamin B1 – thiamin

A

Function: energy to brain, heart and CNS, essential for carbohydrate metabolism. Deficiencies: Beriberi, Wenicke-korsakoff syndrome, depression/irritability

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25
Q

Functions and efficiencies of vitamin B6 –pyrodoxine

A

Function: brain function and production of red blood cells. Deficiencies: blossitis, angular cheilosis, peripheral neuropathy, impaired immune response, depressions/irritability

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26
Q

Functions and efficiencies of vitamin B 12 – cobalamin

A

Function: builds tissues and develops red blood cells. Deficiencies: pernicious anemia, glossopyrosis, altered taste sensations, glossitis/cheilosis, stomatitis

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27
Q

Where bile is secreted and stored in the body

A
  • Bile is produced and secreted by the liver and is stored in the gallbladder
  • The action of bile salts allows insoluble molecules to be divided into smaller particles
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28
Q

Chyme

A
  • The pulpy acidic fluid that passes from the stomach to the small intestine, consisting of gastric juices and partly digested food.
  • Stimulates the release of pancreatic enzymes
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29
Q

Cations

A

•ion carrying a positive charge as a result of deficiency of electrons

Ex: sodium, potassium, calcium and magnesium

Principal cation in plasma and interstitial fluid is sodium

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30
Q

Anions

A

Ion carrying a negative charge as a result of accumulation of electrons

Ex: chloride, bicarbonate, and phosphate

Principal anion in plasma and interstitial fluid is chloride

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31
Q

What is necessary for absorption of B12

A

Absorption of B12 occurs at specific receptor sites in ileum only if bound to intrinsic factor

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32
Q

Nutrient responsible for energy sources

A

Lipids
o Concentrated source of energy
o Spares protein

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33
Q

Monosaccharides

A

absorbed without further digestion
simple sugars containing two to six carbon atoms
o Glucose- in fruits
o Fructose- in honey and fruits
o Glaactose-product of lactose digestion; rarely found in nature
o Sugar alcohols

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34
Q

Disaccharides

A

cannot be metabolized by the body but they contribute to body function after they have been digested

o Sucrose-table sugar
o Lactose-sugar in milk
o Maltose-does not occur naturally

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35
Q

Polysaccharides

A

complex carbohydrates- contain more than 10 monosachharide. Have a role in energy storage
o Starch
o Glucose polymers
o Glycogen-carbohydrate storage in humans
o Dietary fiber-non digestible components of food

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36
Q

Glyocogen

A

carbohydrate storage form of energy in humans

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37
Q

Cellulose

A

The presence of a cell wall. Made up of a long straight chains of glucose units bound together in a very strong bonding to provide great mechanical strength with limited flexibility

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38
Q

Amino acid

A

Building block of protein

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39
Q

Complete proteins

A

contains an adequate proportion of all nine of the essential amino acids

40
Q

Incomplete protein

A

lacking in one or more of the essential amino acids. Incomplete proteins found in plant foods can be mixed together to make a complete protein

41
Q

Lipoprotein

A

compound lipids composed of triglycerides, phospholipids, and cholesterol combined with protein; produced by the body

42
Q

Fat ? gram= calories

Protein ? gram= calories

Carbs ? gram=calories

A

Fat 1 gram=9 calories

Protein 1 gram=4 calories

Carbs 1 gram=4 calories

43
Q

Fatty acids

A
  • Saturated fatty acids are soluble at room temperature (animal fats)
  • Monounsaturated fatty acid: contains only one double bond
  • Trans fatty acid: the bad fats
  • Polyunsaturated fatty acid: connected by two or more double bonds
44
Q

PEM: protein-energy malnutrition

A
  • Results in delayed eruption and exfoliation of deciduous teeth
  • Poorly developed epithelium, connective tissue, and bone
  • Increased incidence of NUG
  • Kwashiorkor: develops when young children consume adequate kilocalories and inadequate high-quality protein
45
Q

ketosis

A

accumulation of ketone bodies in the blood

46
Q

peristalsis

A

involuntary rhythmic waves of contraction traveling the length of the alimentary tract

47
Q

anabolism

A

using absorbed nutrients to build or synthesize more complex compounds
 Process requires energy to build substances that make up the body itself and other substances necessary for body functions
 Utilizes an “amino acid metabolic pool” (70 g of AA) to maintain equilibrium
 Anabolism is dependent on all of the amino acids present simultaneously. Protein synthesis is also affected by caloric intake. If caloric intake is inadequate, tissue proteins are used for energy, resulting in increased nitrogen excretion. This process requires the B vitamin, pyridoxine.

48
Q

catabolism

A

: splitting of complex substances into simpler substances.
 Fat oxidation
 Krebs cycle
 Occurs in liver, muscle, and kidney, creating urea as a waste product
 Catabolism occurs mainly in the liver, but also in the kidneys and muscle. Amino acids are broken down into carbon skeletons and ammonia. Carbon skeletons are used to make nonessential amino acids and energy via the Krebs cycle, or are stored as fat. Ammonia is toxic and is converted to urea to be excreted by the kidneys. The removal of the nitrogen grouping from amino acids, a process that requires the B vitamins pyridoxine and riboflavin, yields carbon skeletons and ammonia.

49
Q

carbohydrate metabolism

A
  • Liver closely monitors glucose level
  • Hyperglycemia: high blood glucose
  • Hypoglycemia: low blood glucose
  • Insulin promotes uptake if glucose by all cells in the body, enabling them to catabolize and/or store it. The liver and skeletal muscles are well adapted for storage of glucose for glycogen. Thus, excess glucose is removed from the bloodstream. If the glucose levels fall below the setpoint level, hormones such as glucagon promote the release of glucose from storage into the bloodstream.
  • Blood glucose levels will peak at 140 mg/dL 30 to 60 minutes after a meal and return to normal within 3 hours in individuals with normal insulin secretion and utilization. Blood glucose response to different foods, and different combinations of food cannot be accurately predicted from the amount of simple sugars or complex carbohydrates ingested
50
Q

glycogenesis

A

a process in which sugars fructose, galactose, sorbitol, and xylitol are stored as gycogen

51
Q

insulin

A

a hormone that lowers blood glucose levels

52
Q

glycemic effect

A

the rate at which glucose rises in the bloodstream after a particular food is eaten.

53
Q

glucogenesis

A

the process of synthesizing glucose from non-carbohydrate sources.

54
Q

basal metabolic rate

A

(BMR) indicates the energy required for involuntary physiological functions to maintain life, including respiration, circulation, and maintenance of muscle tone and body temp

55
Q

thermogenic effect

A

); increase in metabolism that occurs during digestion, absorption, and metabolism of energy-yielding nutrients

56
Q

basal energy expenditure

A

person’s total caloric requirement
• Includes kilocalories necessary to maintain BMR, plus additional kilocalories needed for thermic effect, voluntary activities, and any increased needs from catabolic (disease states), or anabolic (growth or pregnancy) processes for a 24 hour period

57
Q

insulin dependent diabetes- type 1

A
  • Defined as an autoimmune destruction of the beta cells of the pancreas, causing total insulin deficiency.
  • Only 10% of diagnosed cases, commonly occurs before age 30
  • Treated through diet, home blood glucose monitoring, and daily insulin injections
58
Q

non-insulin dependent diabetes-type 2

A
  • Body produces insufficient amount of insulin or the body cells ignore the insulin and fail to use it to bring glucose into the body’s cells
  • Most common form and usually occurs after age 40
  • Treatment through diet, home glucose monitoring, medication or insulin injections (40%)
59
Q

carbohydrates and their function

A

are the main energy source for the brain. Without carbohydrates, the body could not function properly. Sources include fruits, breads and grains, starchy vegetables and sugars. Make at least half of the grains you consume whole grains. Whole grains and fruit are full of fiber, which reduces the risk of coronary heart disease and helps maintain normal blood glucose levels.

60
Q

protein function

A

is the major structural component of cells and is responsible for the building and repair of body tissues. Protein is broken down into amino acids, which are building blocks of protein. Nine of the 20 amino acids, known as essential amino acids, must be provided in the diet as they cannot be synthesized in the body. Ten to 35 percent of your daily calories should come from lean protein sources such as low-fat meat, dairy, beans or eggs.

61
Q

fat function

A

is an energy source that when consumed, increases the absorption of fat-soluble vitamins including vitamins A, D, E and K. Twenty to 35 percent of your daily intake should come from fat. Choose healthy options such as omega-3-rich foods like fish, walnuts and vegetable-based oils. Omega-3s help with development and growth. Limit intake of saturated fats such as high-fat meats and full-fat dairy. Other smart choices include nuts, seeds and avocado.

62
Q

vitamin C function

A

is necessary for the synthesis of collagen, which provides structure to blood vessels, bone and ligaments. Rich sources include citrus fruits, strawberries and peppers. Folate, found in foods, helps to prevent birth defects. Pregnant women or women who plan to become pregnant should speak with their physician about taking a folic acid supplement, the synthetic form of folate, in addition to their diet. Vitamin D helps to maintain calcium homeostasis. It can be found in food sources or synthesized by the sun.

63
Q

minerals function

A

Sodium helps to maintain fluid volume outside of the cells and helps cells to function normally. Keep intake under 2,400 milligrams per day. Potassium maintains fluid volume inside and outside of cells and prevents the excess rise of blood pressure with increased sodium intake. Rich sources include bananas, potatoes and tomatoes. Calcium helps to maintain and build strong bones and teeth. Include three servings of calcium-rich foods per day including milk, low-fat cheese and yogurt.

64
Q

fat soluble vitamins

A
  • Vitamin A: organ meats (liver), milk, cheese, eggs, oil, cod liver and fortified foods
  • Vitamin D (Calciferol): classified as a hormone; sun, oily fish (salmon), cereals, milk and yogurt
  • Vitamin E (Tocopherol): veggie oils, whole-grain or fortified cereals, nuts, green leafy veggies, peaches and apples
  • Vitamin K: kale, spinach, broccoli, asparagus, peas, ground beef and yogurt
65
Q

water soluble vitamins

A

• Vitamin C (Ascorbic Acid): papaya, sweet red peppers, guava, orange juice, mango and strawberries

66
Q

primary vitamin deficiency

A

A nutritional deficiency as a result of decreased intake

67
Q

secondary vitamin deficiency

A

Vitamin deficiency caused by an inadequate absorption or use, increased requirements, excretion, or destruction

68
Q

how is water lost in the body

A

1) Urination
2) Perspiration
3) Expiration
4) Defecation

when 2% of body water is lost osmoreceptors are stimulated creating a physiological desire to ingest liquids

69
Q

osmoreceptors

A

neurons in the hypothalamus that are sensitive to changes in serum osmolality levels. Stimulation of them causes thirst.
o They also increase the release of antidiuretic hormone (ADH) from the pituitary gland. This causes body to retain fluids by decreasing urinary output.
o Decreased blood pressure also stimulates release of the enzyme renin which leads to an increased release of the hormone aldosterone by the adrenal cortex. This release results in the retention of sodium and water by the kidneys. This release causes excretion of potassium and hydrogen ions and causes blood pressure to increase.

70
Q

osmosis

A

the passage of water through a semipermeable membrane to equalize osmotic pressure exerted by ions in solution. WATER MOVES FROM LOW CONC TO HIGH CONC

71
Q

sodium role in the body

A

a. Sodium role: maintain normal ECF concentration by affecting the concentration,, excretion and absorption of potassium and chloride and water distribution
b. Regulating acid base balance
c. facilitating impulse transmission in nerve and muscle fibers
d. sodium is present in calcified structures in the body: its function in bone and teeth is unclear
e. it is also present in saliva, sodium concentration in saliva determines one’s recongniton of salt in food

72
Q

sources of iron

A

o Iron is the most difficult mineral to obtain in adequate amounts in the american diet
o Liver is often considered the best source of iron.
o Meats, esp: beef), egg yolk, dark green vegetables and enriched breads/cereals all contribute significant amounts
o Iron supplements come in two forms: ferrous from is better absorbed than the ferric form.
o Iron can be considered toxic because of the bodies inability to excrete excess iron
o Supplementation is a safe and effective treatment for iron-deficiency anemia

73
Q

excessive amounts of iodine results in..

A

the enlargement of the thyroid gland similar to the condition produced by deficiency

74
Q

insufficient iodine intake

A

the thyroid can’t produce adequate amounts of thyroxine. The pituitary gland continues to secrete thyroid stimulated hormones resulting in further hypertrophy and engorgement of the thyroid gland. Goiter is usually associated with iodine deficiency, but maybe caused by excessive intake of goitrogens contained in cabbage, cauliflower, Brussel sprouts, broccoli, kale, raw turnips and rutabagas

75
Q

recommended iodine intake

A

15-200ug

76
Q

fever in children affect what

A

tooth formation

77
Q

fever in adults

A

they are fight off something so we would not treat them in clinic

78
Q

infant suckling encourages

A

maximum development of the chin and jaw

79
Q

when should formula be discontinued

A

1 year

80
Q

when should foods be introduced to infants

A

6 mo.

a. 4-6 oz. of juice diluted with equal parts water
b. introduce new foods one at a time because they may have a food allergy
c. order of introduction: veggies, meats, fruits (babies prefer sweet foods but offer others first)
d. try to make lump free as possible to initiate some chewing
e. fluoride supplements recommended for areas without fluoridated water

81
Q

cariogenic foods

A

fermentable carbohydrates are a factor in the development of caries.
 Major sources are added sugars, soda, fruit drinks, grain desserts, cookies, cakes, dairy desserts, ice cream, candy and cold cereals.
 Non diet sports drinks and energy drinks
 Sugar sweetened beverages
 Sucrose isn’t the only culprit, other monosaccharides and disaccharides such as fructose, glucose, and maltose all produces similar amounts of substrate for metabolism by plaque bacteria to produce acid.
 Polysaccharides- starchy foods such as rice potatoes and corn are less cariogenic than monosaccharides and disaccharides

82
Q

what makes up saliva

A

I. 90% of saliva is produced and secreted by three paired sets of major salivary glands: the parotid, submandibular, and sublingual glands. Additionally, the lips and inner lining of the cheeks are equipped with hundreds of minor salivary glands.
II. Healthy adults produce aprox: 1-1.5 L a day of saliva
III. Compared with plasma, saliva is hypotonic with its main constituent being water
IV. Hypotonic solutions have a lower solute concentration than plasma
V. Saliva contains more than 2 proteins and glycoproteins, and many electrolytes including sodium, potassium, calcium, chloride, bicarbonate, inorganic phosphate, magnesium, sulfate, iodine, and fluoride.
VI. pH of unstimulated saliva is 6.1 but can rise to 7.8 at high flow rates.

83
Q

angular cheilitis or cheilsos

A

cracks around the mouth

84
Q

glossitis

A

inflammation of the tongue and are commonly associated with deficiencies of severe B complex vitamins. caused by thiamin and riboflavin deficiencies

85
Q

what deficiencies cause angular cheilosis and glossitis

A

B2 riboflavin, B6 pyridoxine, B12 cobalmin

86
Q

bacteria associated with root caries

A

A.A

87
Q

pre op recommendations for perio surgery

A
  • before surgery, hygienist should conduct a preliminary assessment of the pt for adequate nutrient reserves before dental procedure. If recommendations of the dietary guidelines and myplate are met, the pt dietary intake is considered adequate, and generally do not require special dietary modifications before surgery.
  • surgery on a chronic alcoholic or pt with an eating disorder could require preoperative replenishment of nutrient reserves. An elective surgery may need to be postponed for 1 to 2 weeks to allow improvement in nutritional status. A medically compromised pt is best serves by an RSN who can appropriately assess and determine energy and other nutrient requirements.
  • recommendations of a liquid nutritional supplement (aka breakfast) or multivatim with minerals may be warranted.
  • before surgery, the pt should be given a tailored meal plan listing nutrient dense foods and beverages to consume during the recovery period. Milk and 100 percent fruit juices contain many more nutrients than soft drinks even if caloric value is similar. The dental hygienist should consider the extent of the surgery, its potential discomfort, and encourage the patient to make food choices that avoid tissue trauma.
88
Q

post op recommendation for perio surgery

A
  • because of blood loss, increased catabolism, tissue regeneration, and host defense activities after perio surgery, adequate nutrient intake is required. Meeting the requirement for kilocalories, proteins, vitamins, minerals, and decaffeinated fluids (8-10 oz. daily) enhances recovery.
  • the texture of foods depends on extent of the surgery and symptoms of the pt. A full liquid diet may be required by the first 1-3 days. It should consist of high protein, high kilocalorie fluids, and semi solid foods to promote optimal healing. Fluids can be drunk in a cup without a straw or spoon. A full liquid diet is only temporary.
  • a mechanically altered diet is suggested once able to after a full liquid diet. It includes soft, ripened, chopped, ground, mashed, and pureed foods. Foods are generally moist. Most raw fruits (except bananas) and veggies are avoided, as are any foods containing seeds or nuts. The mechanically altered diet is recommended for 3 to 7 days until the pt can tolerate regular foods. Consuming small frequent meals may provide adequate intake and is easier for the pt. Bland foods may be necessary to avoid irritating sensitive tissue. A liquid nutritional supplement, a multivitamin with minerals, or both may be recommended to ensure adequate nutrients and accelerate recovery.
  • periodontal dressing may be used to cover and protect the surgical site, Shield the tissue from irritation, help control postoperative bleeding, edema, and infection, and prevent accumulation of food debris and bacteria. Instruct the patient to avoid hard, sticky, and brittle foods, and to follow the guidelines for a mechanically altered diet for 1 to 2 days. Also encourage cool liquids and foods for the 24 hours to allow the dressing to harden and prevent swelling. Discourage smoking and the use of straws because sucking pressure could dislodge a blood clot.
89
Q

calcium/deficiencies of calcium

A 
	Most abundant mineral in the body (~1200 g)
	99% in teeth and bones
	Functions
	Bone health
	Blood clotting
	Transmit nerve impulses
	Muscle contraction and relaxation
	Membrane permeability
	Activate certain enzymes
90
Q

hypocalcemia

A

or deficient levels of calcium in the blood, results in tetany, a neuromuscular disorder of uncontrollable cramps and tremors involving the muscles of the face, hands, feet, and eventually the heart. Depressed serum calcium levels may be caused by hypoparathyroidism, some bone diseases, certain kidney diseases, and low serum protein levels.

91
Q

rickets

A

abnormal ossification from vit D, calcium deficiency

92
Q

osteoporosis

A

“disease of adolescence”  90% of peak bone mass is attained by age 16.9 + 1.3 yr and 99% by age 26.2 + 3.7 yr
 ¯ BMD associated with fractures in elder years, but also may predict fractures in children
 Inadequate calcium intake in early life accounts for as much as 50% of difference in hip fracture rates in postmenopausal years

93
Q

excessive calcium intake results in

A

 Dizziness, flushing, nausea/vomiting, severe constipation, kidney stone formation, irregular heartbeat, tingling sensations, xerostomia, fatigue, and high blood pressure
 May inhibit iron and zinc absorption

94
Q

pH scale for demineralization

A

5.5 and below

95
Q

grams of sugar to teaspoon equation

A

4 grams= 1 teaspoon

96
Q

nutritional counseling basics

A

 Limit between-meal snacks
 Eat cariogenic foods during meals
 Include whole grains, vegetables, fruits, low-fat dairy as snacks
 Limit simple and retentive CHOs like crackers, soft drinks, sports drinks, fruit juice between meals
 Rinse with water, chew xylitol gum, or brush teeth after snacks with fermentable carbohydrates
 Calcium-rich foods such as low-fat cheese, yogurt, or milk for snacks
 Appropriate use of fluorides, meticulous daily plaque removal

Nutrition (3 decks)

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