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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
Q

What are phytochemicals/Phytonutrients?

A

Biologically active compounds they give plants color, odor, flavor and defense systems but are not considered essential to life

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26
Q

What are antioxidants?

A

Compounds that protect cells from excessive oxidation

Reduce free radicals in the body

Vitamin C and E, beta carotene, copper copper manganese and selenium


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27
Q

What are the main probiotics and what are they used for?

A

 lactobacillus and Bifidobacterium bacterium

Administered to improve digestion, immunity and improve general health

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28
Q

What are pre-biotics?

A

Non-digestible food ingredients that stimulate gut bacterial activity or growth

29
Q

Effects of different dietary components on genes of different people

A

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
Q

What are some examples of genetic breeding and selection

A

Hybrid corn, nectarines and tangelos

31
Q

What are some examples of engineered food sources?

A

Corn, potatoes, tomatoes, soy and canola oil

32
Q

Who ensures genetically engineered food safety?

A

The FDA, USDA, and EPA

33
Q

What may cause malnutrition?

A

 obesity, nutrient deficiency anemia‘s, high fat diet‘s leading to elevated serum lipids, and nutrient excesses

34
Q

What does primary malnutrition result from?

A

 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
Q

When does secondary/conditioned malnutrition occur?

A

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
Q

What may be some effects of malnutrition on the eyes?

A

Poor night vision, in adequate tear production

37
Q

Effects of under nutrition On mouth and lips

A

 dry and sore

38
Q

Effects of under nutrition on the liver

A

Enlarged and tender, poor functional ability due to low protein in diet. Also depleted glycogen

39
Q

Effects of undernutrition on the abdomen

A

Swelling

40
Q

Effects of under nutrition on the muscles

A

Weakness, atrophy, low muscle mass for gender and age

41
Q

Overall effect of undernutrition

A

Withdrawn, lethargic, apathetic toward living

42
Q

Effects of undernutrition on hair

A

I healthy and discolored

43
Q

Effects of undernutrition on the teeth and gums

A

Teeth prone to chipping, decay or loosening

44
Q

Effects of undernutrition on the heart

A

Abnormal pulse, circulatory difficulties

45
Q

Effects of undernutrition on the skin

A

Rashes, sores, or peeling skin

46
Q

Effects of undernutrition on the GI tract

A

Diarrhea, malabsorption or constipation

47
Q

What are some chronic diseases that may be controlled with good health and healthful diet

A

Diabetes, hypertension, hyper cholesterolemia, obesity

48
Q

What is the difference between hunger and appetite?

A

Hunger is a physical need for food and appetite is your psychological thought process about food

49
Q

Biological and health factors that determine diet

A

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
Q

Social, lifestyle and environmental factors that affect diet

A

Social occasions
Not being a “morning person“ who eats breakfast
Availability of food
Structured versus unstructured eating periods

51
Q

Cultural, experiential, and religious factors affecting diet

A

Ethnic restaurants
Food habits formed early in life
Religion

52
Q

Socio economic factors on diet

A

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
Q

Psychological, personal and emotional factors to diet

A

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
Q

Keys to a healthy diet

A

Sufficient foods to meet calorie in nutrient needs
Variety of foods
Avoiding excess calories in reducing dietary risks for chronic diseases

55
Q

What does the DRI provide?

A

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
Q

What are the reference values of the dietary reference intake? 

A

Recommended dietary allowance- RDA
Adequate intake- AI
Tolerable upper intake level- UL
Estimated average requirement- EAR

57
Q

What are estimated average requirements (EARs)?

A

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
Q

What is adequate intake (AI)?

A

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
Q

What is the tolerable upper levels (ULs) effect

A

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
Q

Fat, proteins and carbohydrates calorie distribution guidelines

A

Fat: 20-35%
Protein: 10-35%
Carbohydrates: 45-65%

61
Q

How many fruits and vegetables should you have per day?

A

At least 4 1/2 cups

62
Q

How much fish should you have per week

A

Two 3 1/2 ounce servings

63
Q

How many servings per day should be whole-grain

A

At least three

64
Q

How many servings of fat-free or low-fat dairy should you have per day

A

2 to 3 servings

65
Q

How much sodium should you have per day

A

Less than 1500 mg

66
Q

How much sweets and added sugar should you have per day

A

No more than 100 cal per day for women and 150 cal per day for men

67
Q

How much nuts, legumes and seeds should you have per week

A

At least four servings

68
Q

How much processed meat should you have per week

A

No more than two servings

69
Q

What must of food labels include

A

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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