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165 Nutrition And Biochemistry In Dentistry > Chapters 1 & 2 > Flashcards

Chapters 1 & 2 Flashcards

1
Q

Which leading causes of death today have poor diet as a risk factor?

A 
Heart disease
Stroke
Diabetes
Some cancers

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2
Q

What may be a diagnostic clue of overt deficiency or toxicity?

A

Overt clinical signs such as anatomical lesions

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3
Q

What may be a diagnostic clue of biochemical abnormalities?

A

Non-observable signs such as impaired immune function, impaired healing, changes in cell function and changes in enzyme action

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4
Q

What may be a diagnostic clue of gradual changes in tissue saturation?

A

Changes in blood and tissue levels

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5
Q

What may be a diagnostic clue of inappropriate nutrient intake

A

Diet history and evaluation

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6
Q

What is the role of a dental hygienist in patient nutrition

A

To identify harmful dietary habits that may cause oral disease

To promote health and wellness

To identify patients needing the help of a registered dietitian for more complex nutrition needs

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7
Q

What is nutrition?

A

Process by which living things use food to obtain nutrients for energy, growth, and maintenance

Science of how the body uses food for growth, development, repair and maintenance

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8
Q

What are nutrients? 

A

 biochemical substances that can be supplied only in adequate amounts from an outside source, usually from food

Substance that provides nourishment to the body for growth and/or metabolism.

There are more than 50 known nutrients

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9
Q

What is nutritional status?

A

 condition of health as it relates to food and nutrient intake, absorption, and utilization

Important factor in immunity and resistance to oral infection

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10
Q

What is diet?

A

Pattern of food intake, eating habits and pains and amounts of foods eaten

Can be affected by ethnic background, tradition, religion, lifestyle, personal attitudes, health condition etc.


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11
Q

What are some dental and health risks associated with diet?

A

 major risk factor for dental caries development

Can affect general health in terms of cardiovascular disease, diabetes. Diabetes can also affect the oral condition and intern affect diet choices

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12
Q

What is an example of a food which only contains one nutrient?

A

Table sugar

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13
Q

What is Malnutrition?

A

Impaired health related to nutritional status. Can we do to nutrient or caloric deficiency, excess or imbalance

Caused by problems with food intake, absorption, utilization or excretion

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14
Q

What may be a visible predictor of malnutrition in adult patients?

A

Loss of teeth

Oral impairment such as ill fitting dentures or oral cancer can also affect the ability and desire to eat and subsequent nutritional status

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15
Q

What is over nutrition?

A

 excess of calories or essential nutrients above the known requirements for health

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16
Q

What is under nutrition?

A

 deficiency of calories or essential nutrients below the known requirements for health

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17
Q

What are functional Foods?

A

A food where a new ingredient or more of an existing ingredient has been added to give the product a new function.

Usually a function related to health promotion or disease prevention

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18
Q

What are phytochemicals?

A

Non-nutritive bioactive plant substance, such as a flavonoid or carotenoid, considered to have a beneficial effect on human health. Also called Fido nutrients

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19
Q

What are probiotics?

A

 beneficial bacterium found in the intestinal tract of healthy mammals.

Yogurt with probiotics can also be considered a functional food

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20
Q

What is the basis of good nutrition?

A

 Essential function of nutrients

Provide energy sources for body work

Maintain a constant internal environment

Provide structural components for growth and development of body tissues

Regulate metabolic processes

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21
Q

Describe the essential nutrients

A

Necessary for body function
Not synthesized by the body
Must be provided in the diet

Disease is associated with deficiency. There are 45 essential nutrients


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22
Q

Components of food

A

Water, fiber, phytochemicals, essential nutrients, nonessential nutrients

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23
Q

Six classifications of nutrients

A 
Carbohydrates
Protein
Fat
Vitamins
Minerals 
Water
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24
Q

What are fortified foods?

A

Foods that are fortified with vitamins, minerals and “functional“ components such as omega-3 fatty acids, fiber etc.

Beneficial in addressing population nutritional deficiencies

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25
What are phytochemicals/Phytonutrients?
Biologically active compounds they give plants color, odor, flavor and defense systems but are not considered essential to life
26
What are antioxidants?
Compounds that protect cells from excessive oxidation Reduce free radicals in the body Vitamin C and E, beta carotene, copper copper manganese and selenium 
27
What are the main probiotics and what are they used for?
 lactobacillus and Bifidobacterium bacterium Administered to improve digestion, immunity and improve general health
28
What are pre-biotics?
Non-digestible food ingredients that stimulate gut bacterial activity or growth
29
Effects of different dietary components on genes of different people
Common dietary chemicals can alter gene expression Genetic make up may influence the degree to which diet influence the health-disease balance Diet modulated genes likely play a role in chronic diseases Personalized dietary intervention can prevent, mitigate or cure a chronic disease
30
What are some examples of genetic breeding and selection
Hybrid corn, nectarines and tangelos
31
What are some examples of engineered food sources?
Corn, potatoes, tomatoes, soy and canola oil
32
Who ensures genetically engineered food safety?
The FDA, USDA, and EPA
33
What may cause malnutrition?
 obesity, nutrient deficiency anemia‘s, high fat diet‘s leading to elevated serum lipids, and nutrient excesses
34
What does primary malnutrition result from?
 Inadequate food intake Usually Socioeconomic. Adequate food may be unavailable or inaccessible. Cost may be prohibitive. Lack of knowledge leads to improper food choices. Preparation techniques may result in nutrient distraction
35
When does secondary/conditioned malnutrition occur?
When there is interference with adequate digestion, absorption, or utilization of foods  diet may be adequate but physiological factors interfere with nutrient utilization Dental problems, drug interactions, digestive disturbances and malabsorption syndrome‘s may contribute
36
What may be some effects of malnutrition on the eyes?
Poor night vision, in adequate tear production
37
Effects of under nutrition On mouth and lips
 dry and sore
38
Effects of under nutrition on the liver
Enlarged and tender, poor functional ability due to low protein in diet. Also depleted glycogen
39
Effects of undernutrition on the abdomen
Swelling
40
Effects of under nutrition on the muscles
Weakness, atrophy, low muscle mass for gender and age
41
Overall effect of undernutrition
Withdrawn, lethargic, apathetic toward living
42
Effects of undernutrition on hair
I healthy and discolored
43
Effects of undernutrition on the teeth and gums
Teeth prone to chipping, decay or loosening
44
Effects of undernutrition on the heart
Abnormal pulse, circulatory difficulties
45
Effects of undernutrition on the skin
Rashes, sores, or peeling skin
46
Effects of undernutrition on the GI tract
Diarrhea, malabsorption or constipation
47
What are some chronic diseases that may be controlled with good health and healthful diet
Diabetes, hypertension, hyper cholesterolemia, obesity
48
What is the difference between hunger and appetite?
Hunger is a physical need for food and appetite is your psychological thought process about food
49
Biological and health factors that determine diet
Genetic differences in ability to taste sweet, sour and bitter Changes in age and the oral cavity  Conditions such as G.I. disorders and galactose intolerance
50
Social, lifestyle and environmental factors that affect diet
Social occasions Not being a “morning person“ who eats breakfast Availability of food Structured versus unstructured eating periods
51
Cultural, experiential, and religious factors affecting diet
Ethnic restaurants Food habits formed early in life Religion
52
Socio economic factors on diet
Limited resources leading to diminished ability to purchase fresh foods instead of processed or canned foods Lack of transportation to buy or time to cook food Frequent family meals have been shown to improve eating habits
53
Psychological, personal and emotional factors to diet
Food is symbolic. Example; chicken soup as comfort Eating as a way to cope with emotions or exert control Parents and role models pass on concepts, attitudes and beliefs about food and eating
54
Keys to a healthy diet
Sufficient foods to meet calorie in nutrient needs Variety of foods Avoiding excess calories in reducing dietary risks for chronic diseases
55
What does the DRI provide?
Guidelines for determining the general nutrition need. Provide safe and adequate amounts of nutrients needed by individuals on a daily basis. Intended to be used as a goal for daily intake by individuals
56
What are the reference values of the dietary reference intake? 
Recommended dietary allowance- RDA Adequate intake- AI Tolerable upper intake level- UL Estimated average requirement- EAR
57
What are estimated average requirements (EARs)?
EAR‘s describe nutritional intake that is estimated to meet requirements of 50% of people within a population At this level of intake the other half of the group would not have its nutritional needs met
58
What is adequate intake (AI)?
Applies to nutrients for which insufficient data existss Set one data are considered to be insufficient or inadequate to establish an EAR on which an RDA would be based Example would be an adequate intake of human milk fir infants
59
What is the tolerable upper levels (ULs) effect
Newest category resulting from evidence of high intakes causing detrimental effects. As intake increases above the UL, the risk of adverse effects increases Not intended to be a recommended level of intake
60
Fat, proteins and carbohydrates calorie distribution guidelines
Fat: 20-35% Protein: 10-35% Carbohydrates: 45-65%
61
How many fruits and vegetables should you have per day?
At least 4 1/2 cups
62
How much fish should you have per week
Two 3 1/2 ounce servings
63
How many servings per day should be whole-grain
At least three
64
How many servings of fat-free or low-fat dairy should you have per day
2 to 3 servings
65
How much sodium should you have per day
Less than 1500 mg
66
How much sweets and added sugar should you have per day
No more than 100 cal per day for women and 150 cal per day for men
67
How much nuts, legumes and seeds should you have per week
At least four servings
68
How much processed meat should you have per week
No more than two servings
69
What must of food labels include
Product name, net contents and name and address of manufacture, ingredient labeling and nutrition facts panel Ingredients must be listed in descending order of content in the product

165 Nutrition And Biochemistry In Dentistry (8 decks)

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