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165 Nutrition And Biochemistry In Dentistry > Chapters 3 & 4 > Flashcards

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

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2
Q

What are the 6 classes of nutrients?

A 
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water
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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

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4
Q

How many calories per gram are in carbohydrates?

A

4 calories per gram

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5
Q

How many calories per gram are in proteins?

A

4 calories per gram

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6
Q

How many calories per gram are in fats?

A

9 calories per gram

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7
Q

How many calories per gram are in alcohols?

A

7 calories per gram

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8
Q

How do we achieve weight stability?

A

energy input= energy output

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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

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10
Q

How do we create a negative energy balance?

A

energy needs exceed calorie intake

excessive exercise, malabsorption, decreased calorie intake

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11
Q

how many calories equals 1 pound of body fat

A

3,500 calories

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12
Q

Factors contributing to energy requirements

A

Basal energy expenditure
Thermic effect of food
Thermoregulation
Thermic effect of physical activity

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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

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14
Q

What is thermoregulation related to

A

Body temperature

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15
Q

What is the thermic effect of physical activity

A

any body movement produced by muscled resulting in increased energy expenditure: obligatory, discretionary

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16
Q

Other factors affecting energy needs

A

growth
pregnancy
lactation

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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

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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

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19
Q

What is normal range for BMI

A

18.5-24.9

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20
Q

What is the overweight BMI range?

A

25.0-29.9

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21
Q

What is the obese BMI range?

A

Over 30

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22
Q

What is the underweight BMI range?

A

Unde 18.5

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23
Q

Why is body fat distribution helpful?

A

Provides additional information about potential health risks

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24
Q

What body shape comes from central fat s\distribution?

A

Apple shape/android

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25
Q

What body shape comes from peripheral fat distribution?

A

Pear shape/ gynoid

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26
Q

What body fat percentages are needed for survival of men and women?

A

3% for men

12% for women

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27
Q

What diseases and conditions are obese and overweight people at higher risk for?

A 
Coronary heart disease
Type 2 diabetes
Sleep apnea and other respiratory issues
Cancers
Increased disability/mortality
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28
Q

Physiologic factors influencing child obesity

A

CNS controls: neuroendocrine system

Peripheral controls: gut hormones

Obesity is a state of chronic inflammation

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29
Q

Genetic factors influencing child obesity

A

Heritability is 40-70%

Parental, especially maternal, obesity is the strongest risk factor

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30
Q

Environmental factors influencing child obesity

A

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

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31
Q

Behavioral factors influencing child obesity

A 
Sedentary behavior
Lack of safe places to play
Sugar sweetened beverages
Screen based technology
Inadequate sleep
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32
Q

How much of a calorie deficit per day should result in the loss of 1lb per week?

A

500 calories

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33
Q

What percentage of men, women and adolescents report have made diet attempts?

A

34% of men
48% of women
22.4% of adolescents

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34
Q

What is the current FDA approved weight loss medication?

A

Orlistat

35
Q

Why do surgical weight loss approaches put patients at increased risk for dental caries?

A

More small meals throughout the day means more caries exposures

36
Q

Issues related to metabolic bone disease following bariatric surgery

A

Alveolar bone loss and higher prevalence of periodontitis

37
Q

Implications of weight on oral health

A

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
Q

How much physical activity should people have per week

A

150 min of moderate intensity aerobic activity
or
75 min high intensity

39
Q

What are carbohydrates made of?

A

Hydrogen
Carbon
Oxygen

40
Q

What is ethanol, how is it made?

A

Alcohol made by fermentation of carbohydrates

41
Q

What are carbohydrates classified by?

A

Number of carbon atoms in the molecule

Mono= one sugar
Di= two
Poly= many (complex- glycogen)
42
Q

What foods is glucose found in? where do we store it?

A

fruits like grapes, oranges and dates and veggies like corn

Stored in the liver and muscle as glycogen

43
Q

What foods contain fructose?

A

Honey and fruits

44
Q

What foods contain galactose?

A

Dairy products

45
Q

What are the three most common monosaccharides?

A

Fructose
Glucose
Galactose

46
Q

3 Most common disaccharides

A

Sucrose- table sugar, brown sugar, maple syrup, fruits
Maltose- malt barley, beer, ale
Lactose- milk, milk products

47
Q

Types of polysaccharides

A

Starch
Glycogen
Fiber

48
Q

Types of fiber

A

Dietary- non-digestibe carbs and lining from plants

Functional fiber- Physiological effects when supplemented/added to foods

49
Q

What is total fiber?

A

Sum of dietary and functional fiber

50
Q

Roles of fiber

A

Promote GI function and motility
Interfere with absorption of dietary fat, cholesterol
Slow absorption of glucose to manage insulin secretion

Cellulose

51
Q

Types of insoluble fiber: functions

A

Cellulose, hemicellulose

Absorbs water, increases fecal bulk, may prevent or control colon cancer, IBS, ulcerative colitis.

52
Q

Types of soluble fiber: functions

A

Pectins, gums. Found in fruits and vegetables

Decrease cholesterol reabsorption, may prevent or control heart disease

53
Q

Functions of carbohydrates

A 
Energy for metabolism
Provide glucose
Spares burning of protein for energy
Proper fat metabolism
Needed for structural components of the body
Palatability
54
Q

What is the main fuel for brain function and red blood cells?

A

Glucose

55
Q

What happens if the amount of glucose exceeds the needs of the body?

A

Insulin is secreted and directs glucose to be stored as glycogen

56
Q

What aids in breakdown in the small intestine?

A

Enzymes on the brush border to complete disaccharide digestion. Remaining monosaccharides are absorbed and transferred to the liver

57
Q

Dietary fructose intolerance

A

Inability to break down fructose in GI tract
Bloating, abdominal pain, heartburn, diarrhea, gas
Limit: fruit, honey, alcohol, HFC

58
Q

Lactose maldigestion

A

Not same as milk allergy
Bloating, gas, diarrhea, GI distress after consumption of milk products
Particularly affects children

59
Q

Celiac disease

A

Abnormal immune response to gluten proteins in wheat, rye and barley
Chronic inflammation of intestinal mucosa

60
Q

What is glycemic index

A

Measure of how rapidly a food raises blood glucose after a specific amount of standard food is consumed

61
Q

Effects of glycemic index on chronic disease

A

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
Q

What is the suggested daily intake calorie percentage of carbohydrates?

A

45-65%

FRUITS, VEGETABLES, WHOLE GRAINS

63
Q

What are whole grains?

A

Entire edible part of any grain

Contain more fiber because they still have the germ and bran

64
Q

Components of whole grains

A

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
Q

Effects of too much carbs

A

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
Q

Effects of inadequate carb intake

A

Hypoglycemia

67
Q

Sugar alcohols

A

Structure resembles part sugar, part alcohol

Large doses may cause GI disturbances, diarrhea

Xylitol: anticariogenic

68
Q

Saccharine

A

Artificial sweetener found in soft drinks, tabletop sweeteners, cosmetics

Reasonably suspected of being a human carcinogen

69
Q

Aspartame

A

Metabolized as protein
200 times sweeter than sucrose
Not for cooking

70
Q

Acesulfame potassium

A

200 times sweeter than sugar
Not metabolized by the body
In soft drinks and instant bev mixes

71
Q

Sucralose

A

600 times sweeter than sucrose
Derived from sucrose
Can withstand high temperatures

72
Q

Advantame

A

20,000 times sweeter than sugar

Suitable for baked goods

73
Q

Stevia

A

Shrub found in south america

200-400 times sweeter than sugar

74
Q

Carbohydrates post-eruptive effect on teeth

A

Energy source for oral cariogenic bacteria
S. mutans synthesizes polysaccharides from sucrose
Firm texture of some complex carbs can help remove food debris

75
Q

Most important factor in tooth demineralization

A

Length of time sugar is present in the mouth

76
Q

What is considered the most cariogenic sugar?

A

Sucrose

Stored by bacteria for later use. Consumed in greater quantity and with greater frequency than other sugars

77
Q

Symptoms of hypoglycemia in the diabetic patient

A

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
Q

Symptoms of hyperglycemia in diabetic patients

A

Blood sugar levels above 180mg

Excessive/frequent urination
Extreme thirst
Dry mouth

Check insulin levels, administer insulin if needed

79
Q

Things to consider while treating a diabetic patient

A 
Tooth decay
Early gum disease
Advanced gum disease
Thrush
Dry mouth
80
Q

Tooth decay in the diabetic patient

A

Higher blood sugar levels mean greater supply of starches and sugars and more acid wearing at the teeth

81
Q

Early gum disease and diabetes

A

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
Q

Advanced gum disease and diabetes

A

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
Q

Thrush in the diabetic patient

A

fungal infection caused by candida albicans. painful white or red patches in the mouth

84
Q

dry mouth in the diabetic patient

A

dry mouth puts you at risk for tooth decay

165 Nutrition And Biochemistry In Dentistry (8 decks)

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