Chapters 3 & 4 Flashcards
1
Q
What is metabolism?
A
Continuous process whereby living organisms and cells convert nutrients into energy, body structure and waste
2
Q
What are the 6 classes of nutrients?
A
Carbohydrates Fats Proteins Vitamins Minerals Water
3
Q
What do we use to measure energy?
A
Calories
1 Calorie= The energy needed to raise the temperature of 1kg of water by 1 degree celsius
4
Q
How many calories per gram are in carbohydrates?
A
4 calories per gram
5
Q
How many calories per gram are in proteins?
A
4 calories per gram
6
Q
How many calories per gram are in fats?
A
9 calories per gram
7
Q
How many calories per gram are in alcohols?
A
7 calories per gram
8
Q
How do we achieve weight stability?
A
energy input= energy output
9
Q
How do we create a positive energy balance? (weight increases)
A
excess calories are consumed and energy is stored as fat/glycogen or used for growth
10
Q
How do we create a negative energy balance?
A
energy needs exceed calorie intake
excessive exercise, malabsorption, decreased calorie intake
11
Q
how many calories equals 1 pound of body fat
A
3,500 calories
12
Q
Factors contributing to energy requirements
A
Basal energy expenditure
Thermic effect of food
Thermoregulation
Thermic effect of physical activity
13
Q
What is the thermic effect of food
A
energy the body uses for eating, digesting, absorbing, transporting, metabolizing, and storing the energy derived from food
14
Q
What is thermoregulation related to
A
Body temperature
15
Q
What is the thermic effect of physical activity
A
any body movement produced by muscled resulting in increased energy expenditure: obligatory, discretionary
16
Q
Other factors affecting energy needs
A
growth
pregnancy
lactation
17
Q
What is basal energy expenditure?
A
Amount of energy needed to sustain the body at rest for 24 hours
Accounts for 45-70% of energy expenditure
18
Q
What is BMI
A
Indicator of relative weight status found to correlate with body fat. iUsed to categorize obesity on a POPULATION level
19
Q
What is normal range for BMI
A
18.5-24.9
20
Q
What is the overweight BMI range?
A
25.0-29.9
21
Q
What is the obese BMI range?
A
Over 30
22
Q
What is the underweight BMI range?
A
Unde 18.5
23
Q
Why is body fat distribution helpful?
A
Provides additional information about potential health risks
24
Q
What body shape comes from central fat s\distribution?
A
Apple shape/android
25
What body shape comes from peripheral fat distribution?
Pear shape/ gynoid
26
What body fat percentages are needed for survival of men and women?
3% for men
| 12% for women
27
What diseases and conditions are obese and overweight people at higher risk for?
```
Coronary heart disease
Type 2 diabetes
Sleep apnea and other respiratory issues
Cancers
Increased disability/mortality
```
28
Physiologic factors influencing child obesity
CNS controls: neuroendocrine system
Peripheral controls: gut hormones
Obesity is a state of chronic inflammation
29
Genetic factors influencing child obesity
Heritability is 40-70%
Parental, especially maternal, obesity is the strongest risk factor
30
Environmental factors influencing child obesity
Built environemnt: Food- availability of fast food. Physical activity- sidewalks and bike paths
Socioeconomic status: food insecurity, 20% of US homes
Cultural practices: some believe an overweight child to be a sign of health/prosperity
Food eaten away from home lower in quality, higher in calories
31
Behavioral factors influencing child obesity
```
Sedentary behavior
Lack of safe places to play
Sugar sweetened beverages
Screen based technology
Inadequate sleep
```
32
How much of a calorie deficit per day should result in the loss of 1lb per week?
500 calories
33
What percentage of men, women and adolescents report have made diet attempts?
34% of men
48% of women
22.4% of adolescents
34
What is the current FDA approved weight loss medication?
Orlistat
35
Why do surgical weight loss approaches put patients at increased risk for dental caries?
More small meals throughout the day means more caries exposures
36
Issues related to metabolic bone disease following bariatric surgery
Alveolar bone loss and higher prevalence of periodontitis
37
Implications of weight on oral health
Weight loss can lead to ill-fitting dentures
Type 2 diabetes and increased perio disease
Xerostomia from weight loss meds
Poor diets affect bone health
Eating disorders
38
How much physical activity should people have per week
150 min of moderate intensity aerobic activity
or
75 min high intensity
39
What are carbohydrates made of?
Hydrogen
Carbon
Oxygen
40
What is ethanol, how is it made?
Alcohol made by fermentation of carbohydrates
41
What are carbohydrates classified by?
Number of carbon atoms in the molecule
```
Mono= one sugar
Di= two
Poly= many (complex- glycogen)
```
42
What foods is glucose found in? where do we store it?
fruits like grapes, oranges and dates and veggies like corn
Stored in the liver and muscle as glycogen
43
What foods contain fructose?
Honey and fruits
44
What foods contain galactose?
Dairy products
45
What are the three most common monosaccharides?
Fructose
Glucose
Galactose
46
3 Most common disaccharides
Sucrose- table sugar, brown sugar, maple syrup, fruits
Maltose- malt barley, beer, ale
Lactose- milk, milk products
47
Types of polysaccharides
Starch
Glycogen
Fiber
48
Types of fiber
Dietary- non-digestibe carbs and lining from plants
| Functional fiber- Physiological effects when supplemented/added to foods
49
What is total fiber?
Sum of dietary and functional fiber
50
Roles of fiber
Promote GI function and motility
Interfere with absorption of dietary fat, cholesterol
Slow absorption of glucose to manage insulin secretion
Cellulose
51
Types of insoluble fiber: functions
Cellulose, hemicellulose
Absorbs water, increases fecal bulk, may prevent or control colon cancer, IBS, ulcerative colitis.
52
Types of soluble fiber: functions
Pectins, gums. Found in fruits and vegetables
Decrease cholesterol reabsorption, may prevent or control heart disease
53
Functions of carbohydrates
```
Energy for metabolism
Provide glucose
Spares burning of protein for energy
Proper fat metabolism
Needed for structural components of the body
Palatability
```
54
What is the main fuel for brain function and red blood cells?
Glucose
55
What happens if the amount of glucose exceeds the needs of the body?
Insulin is secreted and directs glucose to be stored as glycogen
56
What aids in breakdown in the small intestine?
Enzymes on the brush border to complete disaccharide digestion. Remaining monosaccharides are absorbed and transferred to the liver
57
Dietary fructose intolerance
Inability to break down fructose in GI tract
Bloating, abdominal pain, heartburn, diarrhea, gas
Limit: fruit, honey, alcohol, HFC
58
Lactose maldigestion
Not same as milk allergy
Bloating, gas, diarrhea, GI distress after consumption of milk products
Particularly affects children
59
Celiac disease
Abnormal immune response to gluten proteins in wheat, rye and barley
Chronic inflammation of intestinal mucosa
60
What is glycemic index
Measure of how rapidly a food raises blood glucose after a specific amount of standard food is consumed
61
Effects of glycemic index on chronic disease
May play role in those with diabetes and hyperlipidemia
High glycemic-index diet associated with increased risk of type 2 diabetes, breast cancer, coronary heart disease
62
What is the suggested daily intake calorie percentage of carbohydrates?
45-65%
FRUITS, VEGETABLES, WHOLE GRAINS
63
What are whole grains?
Entire edible part of any grain
Contain more fiber because they still have the germ and bran
64
Components of whole grains
Bran: high b complex vitamins, minerals, fiber
Endosperm: Carb and protein, source of white flour
Germ: contains vitamin e, b vitamins, trace minerals, a little protein and fat
65
Effects of too much carbs
No specific direct effects
Too many calories= weight gain
Frequent consumption= caries risk
Increased sugar bevs increase risk for metabolic syndrome, cardiovascular disease, obesity, diabetes
66
Effects of inadequate carb intake
Hypoglycemia
67
Sugar alcohols
Structure resembles part sugar, part alcohol
Large doses may cause GI disturbances, diarrhea
Xylitol: anticariogenic
68
Saccharine
Artificial sweetener found in soft drinks, tabletop sweeteners, cosmetics
Reasonably suspected of being a human carcinogen
69
Aspartame
Metabolized as protein
200 times sweeter than sucrose
Not for cooking
70
Acesulfame potassium
200 times sweeter than sugar
Not metabolized by the body
In soft drinks and instant bev mixes
71
Sucralose
600 times sweeter than sucrose
Derived from sucrose
Can withstand high temperatures
72
Advantame
20,000 times sweeter than sugar
| Suitable for baked goods
73
Stevia
Shrub found in south america
| 200-400 times sweeter than sugar
74
Carbohydrates post-eruptive effect on teeth
Energy source for oral cariogenic bacteria
S. mutans synthesizes polysaccharides from sucrose
Firm texture of some complex carbs can help remove food debris
75
Most important factor in tooth demineralization
Length of time sugar is present in the mouth
76
What is considered the most cariogenic sugar?
Sucrose
Stored by bacteria for later use. Consumed in greater quantity and with greater frequency than other sugars
77
Symptoms of hypoglycemia in the diabetic patient
Glucose levels lower than 70mg
```
mental confusion
blurred vision
weakness
agitation
shaking
sweating
anger
```
Treat with 15g rapid absorbing suagr like glucose gel or orange juice
78
Symptoms of hyperglycemia in diabetic patients
Blood sugar levels above 180mg
Excessive/frequent urination
Extreme thirst
Dry mouth
Check insulin levels, administer insulin if needed
79
Things to consider while treating a diabetic patient
```
Tooth decay
Early gum disease
Advanced gum disease
Thrush
Dry mouth
```
80
Tooth decay in the diabetic patient
Higher blood sugar levels mean greater supply of starches and sugars and more acid wearing at the teeth
81
Early gum disease and diabetes
diabetes reduces ability to fight bacteria. without regular brushing and flossing, tartar forms beneath the gums. the longer it remains the more it irritates the gums around the base of the teeth
82
Advanced gum disease and diabetes
untreated gingivitis can lead to periodontitis which destroys soft tissue and bone that support the teeth. more severe in patients with diabetes because of a lack of ability to fight infection. untreated infection can raise blood sugar levels
83
Thrush in the diabetic patient
fungal infection caused by candida albicans. painful white or red patches in the mouth
84
dry mouth in the diabetic patient
dry mouth puts you at risk for tooth decay
