Diet and Nutrition 1

Question 1

Define Food:

Answer 1

Source of energy / fuel for body

Question 2

Define Nutrients:

Answer 2

Biochemical substances supplied from outside sources / required for growth, energy, maintenance & development

Question 3

Define Diet:

Answer 3

Combination of food you eat

Question 4

Define Nutrition:

Answer 4

Sum of processes involved in taking in nutrients into the body & assimilating & utilising them i.e. ingestion / digestion / absorption / transport / utilisation & excretion

Question 5

The average man should have no more than ……… saturated fat a day.

Answer 5

30g

Question 6

Children should have……saturated fat than adults. (……………. is not suitable for children under five).

Answer 6

less

A low-fat diet

Question 7

The average woman should have no more than…… saturated fat a day.

Answer 7

20g

Question 8

Sugar for 4-6 year olds?

Answer 8

19g per day = five sugar cubes

Question 9

Sugar for 6-10 year olds ?

Answer 9

24g per day = six sugar cubes

Question 10

Sugar for for 11+ ?

Answer 10

30g per day = seven sugar cubes

Question 11

Adults should eat no more than ….. of salt a day.

Answer 11

6g

Question 12

Children should have ??

Answer 12

even less – 6g of salt is about a teaspoonful.

Question 13

Deficiency - Vitamin A
systemic effect-
oral effect-

Answer 13

Xerophthalmia

Leukoplakia, hyperkeratosis of oral epithelium

Question 14

Deficiency - Vitamin D
systemic effect-
oral effect-

Answer 14

Rickets, osteomalacia

Hypocalcification of teeth, malformation

Question 15

Deficiency - Folic acid
systemic effect-
oral effect-

Answer 15

Macrocytic anemia

Glossitis, aphthae, atrophy of lingual papillae

Question 16

Deficiency - Vitamin C
systemic effect-
oral effect-

Answer 16

Scurvy

Ginigival swelling, bleeding

Question 17

Deficiency - Vitamin B12
systemic effect-
oral effect-

Answer 17

Pernicious anemia

Gloaaitis, aphthae

Question 18

Deficiency - Nicotinamide (Niacin B3)
systemic effect-
oral effect-

Answer 18

Pellagra, CNS, diarrhoea, dementia

Glossitis, stomatitis, gingivititis

Question 19

Deficiency - Riboflavin B2
systemic effect-
oral effect-

Answer 19

Dermatitis

Angual stomatitis, glossitis

Question 20

Deficiency - Thiamin B1
systemic effect-
oral effect-

Answer 20

Neuritis, cardiac failure, beriberi

None

Question 21

what is Leukoplakia

Answer 21

is a condition in which thick, white patches form on your tongue and the lining of your mouth. Smoking is the most common cause. But other irritants can result in this condition as well. Mild leukoplakia is usually harmless and often goes away on its own.

Question 22

what is Pernicious anaemia

Answer 22

is the most common cause of vitamin B12 deficiency in the UK. … Pernicious anaemia causes your immune system to attack the cells in your stomach that produce the intrinsic factor, which means your body is unable to absorb vitamin B12.

Question 23

what is Osteomalacia

Answer 23

• softening of the bones, typically through a deficiency of vitamin D or calcium.

Question 24

Changing the diet
The diet modification approach should be used in conjunction with………

However, lowering the amount and frequency of sugars consumed will have wider health benefits, ……

Answer 24

…. actions to increase fluoride availability (as outlined in section 1 DBOH toolkit).

…….preventing weight gain and obesity which in turn will reduce the risk of heart disease, type 2 diabetes and some cancers.

Question 25

How to asses the overall pattern of eating

Answer 25

Asses the overall pattern of eating
• the number of intakes of food and drinks per day
•the number of intakes that contain free sugars and how many were consumed between normal mealtimes
•
•whether any intakes containing sugars were taken within one hour of bedtime (when the caries protective effects of saliva are reduced)
•
•In some cases it can be helpful to use a diet diary.

Question 26

Delivering Better Oral Health Toolkit message on diet

Answer 26

•The main message is to reduce both the amount and frequency of consuming foods and drinks that contain free sugars. (includes monosaccharides and disaccharides added to foods and drinks by the manufacturer, cook or consumer, as well as sugars naturally present in honey, syrups and fruit juices. does not include sugars found naturally in whole fresh fruit and vegetables and those naturally present in milk and milk products.)