exam 3 Flashcards
1
Q
what is maltiol?
A
alcohol form of mannose and naturally occurs in pineapples, olives, asparagus, sweet potatoes and carrots
2
Q
why is xylitol the most desireable for all sugar subsitiutes?
A
bacterial plaque does not metabolize xylitol and xylitol has the ability to reduce salivary s mutans in the mouth
3
Q
what are the different types of fat claims?
A
fat free: 1/2 gram of fat per serving or less
low fat: 3 grams of fat per serving or less
less fat: 25% less fat than original recipe
light: 50% less fat than original
saturated fat free
4
Q
what can increase the fluoride content?
A
ingestion of fluoride whether in food or water will increase the content.. making it available to strengthen and remin the enamel
5
Q
what can repair demineralized areas?
A
calcium and phosphate
6
Q
what are the brand names of Asparatame?
A
NutraSweet, equal, or nutra taste
7
Q
what is the number one protector of the teeth after saliva?
A
flouride
8
Q
this nutrient aids in wound healing and helps body resist infection
A
vitamin C
9
Q
what is the unified dietary guidelines?
A
it has been approved by American cancer society, American heart association, American dietic association, American acadamey of pediatrics and national insititure of health.. and if followed will reduce risk of chronic diseases
10
Q
what assists with collagen formation which is necessary during wound healing?
A
iron, zinc, and copper
11
Q
what are some lesser known sugar alcohols?
A
mannitol, lactitol, isomalt and erythritol
12
Q
what is the normal basic PH for the mouth?
A
7
13
Q
what foods do not require food labels?
A
food in hospitals, airplanes, vending machines and mall counters
bakery, deli, or candy store than serves ready to eat foods
food shipped in bulk
medical foods that consumed to address needs of diseas
coffee, tea, spices or other nonnutritive foods
food served in restaurant
14
Q
this foods have a beneficial effect on periodontal tissues because the act of chewing will increase salivary flow which in turns clears food from oral cavity
A
crunchy foods
15
Q
what are the calorie values for protein?
A
4 calories/gram
16
Q
how are sugar alcohols different from regular sugar?
A
they do not raise blood glucose levels as table sugar does
17
Q
this mineral forms collagen, aids with wound healing and regulates inflammatory response
A
iron and zinc
18
Q
these are retained longer in the mouth and creates an opportunity to accumulate more bacteria which has a greater opportunity for infection and inflammation
A
soft foods
19
Q
this column helps you figure how much of a nutrient you are getting from a food that contributes to your total daily intake
A
daily value
20
Q
what is the calorie value of carbohydrates?
A
4 calories/gram
21
Q
this mineral works with vitamin D and calcium to build and maintain strong alveolar bone
A
Magnesium
22
Q
this is a cariostatic food that also buffers the acid… when added to the diet caries did not occur but the activity of this had no long lasting effect as fluoride did
A
phosphate
23
Q
this is 300 times sweeter than sucrose and has been considered unsafe (cause bladder cancer)
A
saccharin (sweet N Low)
24
Q
what are the host factors that reduce caries risk?
A
teeth with shallow pits and fissures
straight teeth in alignment
good pre-eruptive nutrition
well mineralized newly erupted teeth
25
what are some good sources of fiber?
apples
bananas
blackberries/blueberries/raspberries/strawberries
brussels sprouts
carrots
cherries
cooked beans and peas
dates/digs
grapefruit or oranges.
kiw
pears
prunes
spinach
sweet potatoes
26
how should you separate your food to avoid cross contamination?
separate raw meat, poultry, and seafood from others
have separate cutting boards for all
wash anything that comes into contact with raw meat
use one plate for raw meat, poultry, seafood and another after they're cooked
27
what are cruciferous veggies?
plant family that has four leaves placed like a cross
28
how do you compute grams to calories?
find number of grams in nutrients..
multiply 4 for carbohydrates, and protein...
multiply 9 for fat
answer is number of calories generated from the nutrient
29
how is bottle mouth believed to occur?
when a child was put to bed with a bottle of milk or sweetened drink
30
what are some examples of cruciferous veggies?
bok choy
broccoli
brussels sprouts
cabbage
cauliflower
31
this is a cementing substance that assists with wound healing and resisting infection
collagen
32
what are the synthetic sweetners that reduce the caries causing potential of sugar?
asparatame, saccharine, and sugar alcohols
33
this nutrient forms new cells and keeps the immune system healthy
B complex
34
what does the NLEA require food package labels for?
all food except meat and poultry and is voluntarily for raw produce an fish
35
what are the calorie values for alcohol?
7 calories/gram
36
how should foods be cooked to ensure it is cooked properly?
use thermometer to determine
cook roasts or steaks to 145, poultry to 180 and pork 160
fish is done when flakes with fork
never use or eat ground beef that is still pink
cook eggs until yolk is firm
microwaved food should be hot throughout
reheated food should be cooked to 165 degrees
37
this is a type of cariostatic food that elevates the salivary urea which buffers the acid
protein
38
what nutrients assist with tissue synthesis?
vitamin A
B complex
vitamin D
calcium
magnesium
protein
39
what enhances the absorption of calcium and magnesium, assisting with bone development and regeneration?
Vitamin D
40
what is xylitol?
the alcohol form of xylose and is the most desirable for all sugar subsitutes
41
what can be suggested for patients who are diabetic and cannot use sugar substitutes?
stevia (sweet leaf and honey leaf)
42
what are some ways you can clean to ensure your food is cleaned safely?
wash hands for 20 seconds with hot soapy water before and after handling food, changing diapers, using bathroom and playing with pet
wash cutting boards, dishes, utensils, and countertops with hot soapy water each time you prepare new food
use disposable paper towel vs dish towel bc it can harbor bacteria
clean liquids that spill in fridge
43
what are the six factors that determine the caries susceptibility of a tooth?
1. presence of specific bacteria
2. susceptible tooth structure
3. carbohydrates in the diet
4. absence of fluoride
5. salivary gland hypofunction (SGH)
6. poor oral hygiene
44
how do you find the percentage of a nutrient?
find total number of calories for serving size
find total number of calories from fat
divide calories from fat by total
multiply by 100 for percentage
45
at what temperature should you keep the refrigerator?
under 41 degrees
46
what three main things should you keep track of with the daily value?
sodium, saturated fat and sugar
47
this is a multifunction protein in saliva that has antiviral, bacterial, and fungal properties that reduce and render ineffective caries causing bacteria in plaque
secretory leukocyte protease inhibitor
48
the presence of this bacteria is needed to initate pit and fissure, smooth surface, and root surface decay
s. mutans
49
when does enamel demineralization begin?
when the critical pH level drops below 5.5
50
what are factors that determine cariogenecity of diet?
physical form of food
frequency of eating events
sequence in which foods are eaten
fats and proteins eaten in a meal can put a protective layer over teeth
consuming dairy products keeps saliva rich in calcium and phosphorous
cheese eaten after sugar prevents ph from dropping below 5.5
51
how long are salivary fluoride levels elevated for after brushing with fluoridated tooth past, bathing teeth and remin enamel?
up to three hours
52
what is the recommended exercise per day?
30 minutes of physical activity per day, can be in short bursts.. sustained activity levels are best for weight loss
53
this mineral aids with wound healing and prevents harm to cells
copper and selenium
54
this nutrient promotes growth, maintenance, repair of all body tissues
protein
55
this is the only sugar substitute made from sugar and is made by chlorinating sucrose
sucralose (splenda)
56
what else did the NLEA also set guidelines for stating?
nutrient claims such as low fat or sugar free and certain FDA approved health claims such as lowers cholesterol
57
what are sugars various names?
```
brown
corn sweetener
dextrose
fructose
fruit juice concentrate
glucose
honey
high fructose corn syrup
lactose
malt syrup
maltose
molasses
raw sugar
turbinado
syrup
```
58
this mineral builds and maintains strong alveolar process
calcium
59
what are some nutritional recommendations for periodontal health?
follow US. dept. of agriculture mypyramid
include foods rich in calcium, b complex vitamins, protein, complex carbohydrates and antioxidants
follow dietary guidelines for healthy americans
take daily dose of RDA vitamins and minerals
include crunchy, chewy foods in the diet to bring healthy saliva into oral cavity
60
what are the benefits for good nutrition on periodontal disease?
helps tissues resist infection
strengthens and maintains epithelial barrier
promotes the repair of damaged tissues
61
what are the suggestions of the unified dietary guidelines?
eat various foods- most from plant
6 or more servings of breads, cereals, pasta, and grains
choose 5 or more servings of veggies per day
eat high fat foods sparingly, esp. from animals..choose fats and oils with 2g or less saturated fat per tablespoon, such as liquid and tub margarines, canola and olive oil
keep intake of simple sugars to minimum
balance number of ccalories
eat less than 6g of salt per day
no more than one alcoholic drink per day if woman, no more than 2 for men
62
what are groups at risk for dental caries?
those with high carbohydrate diet
children/adults
elderly
past dental caries experience
people with xerostomia
people with inadequate fluoride intake
people with poor oral hygiene
63
this is cariostatic and has protective factors that can continue well after the meal has been eaten.. has both antibacatieral and anti plaque capabilities
fluoride
64
this assists in the formation of healthy epithelium and is vital for functioning of the immune system
vitamin A
65
what are the five common mistakes made when reading labels?
if you eat fewer than 2000 calories, adjustment must be made.
redcued fat or reduced sodium only means there is 25% less sodium or fat
thinking DV means percent of calories consumed
assuming amount of sugar listed includes added sugar
forgetting to make adjustment for amount of servings
66
where does xylitol occur naturally?
straw, corncobs, fruit, vegatables, cereals, mushrooms and some seaweed.... made from birch tree chips in Europe and corn stalks in US
67
what food clears the oral cavity fastest?
liquid clears the oral cavity twice as fast as solid and sticky foods
68
how are ingredients listed?
most abundant to least abundant
69
what is the most abundant acid that is created when carbohydrates are metabolized by bacteria?
lactic
70
this nutrient builds and maintains healthy epithelium and aids in immune system
vitamin A
71
these are government documents carefully crafted by nutritional experts, that it followed, will serve as a foundation for making good food choices for healthy eating habits to prevent certain chronic diseases
dietary guidelines
72
if a patient claims they eat a lot of sugar, what can reduce the detrimental effect on the teeth?
flouride
73
what is the caries equation?
bacteria + carbohydrates = acid demineralization
74
what are the principle minerals that build skeletal bones and teeth?
calcium and magnesium
75
why are the elderly at high risk for dental caries?
their medications theyre taking has xerostomia as a side effect
76
what are the five different acids created when carbohydrates are metabolized by bacteria?
```
lactic
formic
proprionic
acetic
buturic
```
77
why does the FDA mandate that manufacturers place a laxative effect on warning labels?
because sugar alcohols can cause cramping, bloating and diarrhea
78
these all work to build and maintain healthy soft tissue and bone
```
vitamin A
B complex
vitamin D
calcium
magnesium
```
79
these are posted on the front of the food package to entice shoppers looking for a certain benefit from their food
health claim
80
what are the four steps to food safety?
clean
separate
cook
chill
81
what is aspartame made of?
aspartic acid and the amino acid phenylalanine
82
what are some suggestions for weight loss?
aim for slow weight loss versus rapid weight loss
stay away front diets that promise rapid results
reducing your weekly diet by 3,500 calories will result in a 1 lb weight loss
83
the act of chewing crunchy foods often can increase?
density of bone surrounding roots of the teeth
84
s mutans starts the caries process and takes it to the enamojunction where what takes over?
lactobacillus
85
how is ECC diagnosed?
if decay presents on one or more smooth surfaces but is usally seen as extensive decay of all deciduous teeth in children 5 or younger
86
this is sweeter than sucrose and used by more than 100 million people globally
aspartame
87
what is required by the NLEA to label on daily values based on a 2,000 calorie diet?
```
total calories
calories from fat
calories from saturated fat
total fat
polyunsaturated fat
saturated fat
trans fat
monounsaturated fat
cholesterol
sodium
potassium
total carbs
dietary fiber
soluble fiber
sugars
sugar alcohol
protein
vitamin a
percentage of vitamin a and beta carotene
vitamin c
calcium
iron
other added nutrients
```
88
this has a high pH and can neutralize acids in the mouth and that demineralize enamel?
sodium bicarbonate
89
What are nutrients that repair?
```
protein
vitamin C
iron
zinc
copper
selenium
```
90
what is the brand name of Sucralose?
Splenda
91
this nutrient aids with calcium absorption
vitamin D
92
what are the two main bacteria found living in dental plaque involved in caries formation?
streptococcus mutans and lactobacillus
93
what is sorbitol?
alcohol form of sucrose made by adding hydrogen to glucose
94
what are the goals for the united states dietary guidelinee?
aim for a healthy weight
be physically active each day
let the food pyramid guide your choices
choose various grains daily, esp. whole grains
choose various fruits and veggies daily
keep food safe to eat
choose a diet that is low in saturated fat and cholesterol and moderate in total fat
choose beverages and food to moderate intake of sugars
choose and prepare food with less salt
drink alcoholic beverages in moderation
95
where does sorbitol naturally occur?
in fruits, veggies and manufactured from corn syrup
96
what are the calorie values for fat?
9 calories/gram
97
what is the brand name of Saccharin?
Sweet N Low
98
what does the term bottle mouth refer to?
ECC- Early child hood caries
99
how should foods be "chilled" properly?
keep fridge 41 degrees or lower to slow bacteria growth
refrigerate or freeze perishables, cooked food and all left overs within 2 hours and put date on container. left overs should be used within 3-5 days
thaw food in fridge or cold water or microwave
marinate all food in fridge
store left overs in small containers
do not over pack fridge
100
what is saliva saturated with?
calcium, phosphate, sodium bicarbonate and proteins
101
what type of foods can increase salivation and are most desirable?
crunchy or chewy foods
102
all of these nutrients: vitamin A, B complex, Vitamin D, Calcium, Magnesium, and Protein.. help do the following?
build healthy soft and hard periodontal tissues
enhance the immune system to fight infection
regulate the immune response
help with wound healing
103
these are foods that do not contribute to the initiation of demineralization or continue the caries process
cariostatic foods
104
what did the FDA establish in 1990 and why?
the nutrition labeling and education act (NLEA) to help consumers know what they are buying so they can make healthier food and snack selections.
105
what are some other health claims?
reduced calorie
low calorie
light
high fiber
sugar free
salt free
106
this is a type of cariostactic food that does not lower oral pH to an acidic level and can actually increase the pH after consuming carbohydrates... and should be eaten before a sugary desert
fats
107
what are the most common invaders of bacteria?
campylobacter
salomenlla
listeria
e coli
108
both synthetic sweetners and sugar alcohols are what?
noncariogenic but only synthetic sweetners are noncaloric
