Final Exam Flashcards
1
Q
T/F Milk is a perfect food for everyone
A
False
2
Q
T/F According to the Dietary Guidelines for Americans, consumption of all sugars should be reduced
A
False
3
Q
T/F Water is the most important nutrient
A
True
4
Q
T/F Dietary Reference Intakes (DRIs) are required daily intakes essential for all patients to be healthy
A
False
5
Q
T/F Good nutrition is possible regardless of a patient’s cultural habits.
A
True
6
Q
T/F Based on MyPlate, two to four servings daily are needed from the fruit and vegetable group.
A
False
7
Q
T/F The Dietary Guidelines for Americans were written for healthy people to help reduce their risk of developing chronic diseases
A
True
8
Q
T/F Sugar is the leading cause of chronic health problems.
A
False
9
Q
T/F The goal of the MyPlate Food Guidance System is to convey the importance of variety, moderation, and proportion
A
True
10
Q
T/F The only nutrients that provide energy are carbohydrates, fats, and vitamins.
A
False
11
Q
- T/F The alimentary tract is approximately 30 feet long
A
True
12
Q
T/F Gurgling sounds in the abdomen are caused by hydrolysis
A
False
13
Q
T/F Most absorption occurs in the stomach
A
False
14
Q
T/F Fat-soluble nutrients always enter the portal circulation
A
False
15
Q
T/F Taste disorders are often the result of problems in smell rather than taste.
A
True
16
Q
T/F Door-like mechanisms between parts of the intestine are called accessory organs.
A
False
17
Q
T/F The digestive process begins in the oral cavity
A
True
18
Q
T/F Villi are located in the large intestine.
A
False
19
Q
T/F Missing, decayed, or poorly restored teeth can affect food intake.
A
True
20
Q
T/F Saliva aids in oral clearance of food.
A
True
21
Q
T/F Raw sugar is nutritionally superior to white sugar
A
False
22
Q
T/F Fructose is the principal carbohydrate in honey
A
True
23
Q
T/F All caloric sugars can be metabolized by plaque biofilm.
A
False
24
Q
T/F The desire for sweetness in the diet is an acquired taste.
A
False
25
T/F Fiber tends to regulate the rate foods pass through the
gastrointestinal tract.
True
26
T/F Carbohydrates are absorbed as monosaccharides
True
27
T/F Excessive consumption of carbohydrates is the main cause of
obesity.
False
28
T/F Glucose is the same as table sugar.
False
29
T/F Eliminating sucrose from the diet prevents development of
dental caries.
False
30
T/F Natural sugars in foods can be just as cariogenic as added
sugars.
True
31
1. T/F A protein deficiency during childhood may lead to increased caries susceptibility related to alterations in tooth development and diminished salivary flow.
True
32
. T/F Despite poor nutrition, malnourished children have a decreased rate of caries because they do not consume much sugar
False
33
T/F Gelatin is a good source of high-quality protein
False
34
T/F Older patients require less protein than younger adults.
False
35
T/F High protein intake strengthens tooth enamel
False
36
T/F Excessive protein intake will contribute to the risk of developing diabetes.
False
37
T/F Amino acids are the building blocks of proteins
True
38
T/F Marasmus is a protein-deficiency disorder.
False
39
T/F Protein requirements are based on the assumption that indispensable amino acids and calories are provided in adequate amounts
true
40
T/F Positive nitrogen balance occurs during periods of growth.
True
41
T/F All foods containing more than 35% of their calories from fat
are not considered healthy.
False
42
T/F Fats containing vitamin E deteriorate and become rancid
rapidly
False
43
T/F A product containing more unsaturated fatty acids than
saturated fatty acids is a healthier food choice than one containing
a higher proportion of saturated fatty acids
true
44
T/F Dietary fat intake should be less than 20% of total calories
False
45
T/F Bananas and avocados contain cholesterol.
False
46
T/F Oils are less fattening than solid fats
False
47
T/F Fat intake has been linked more frequently to cancer than any other dietary factor.
True
48
T/F Nuts and cheeses are nutritious foods that should be recommended as snacks to all patients because they reduce the rate of caries.
False
49
T/F Fats contain 9 kcal/g.
True
50
T/F Omega-3 fatty acids are polyunsaturated fatty acids.
True
51
T/F Insulin is a hormone that decreases blood glucose levels.
True
52
T/F Even during sleep, the body requires energy
ture
53
T/F BMR stands for blood malnutrition reaction.
False
54
T/F A malnourished patient would have a low BMR.
True
55
T/F The hypothalamus controls hunger and satiety.
True
56
T/F Hunger is the same as appetite.
False
57
T/F Fats are a good source of quick energy.
False
58
T/F The kidneys play an important role in maintaining nutrient
balance within the body.
True
59
T/F Ketoacidosis can occur as a result of strict carbohydrate
restriction.
True
60
T/F Vitamins are a source of energy
False
61
T/F Fat-soluble vitamins are stored in the body.
True
62
T/F Vitamins do not provide energy
True
63
T/F Vitamin E is found in vegetable oils and green leafy vegetables
True
64
T/F Fat-soluble vitamins include A, D, E, and K.
True
65
T/F Animal foods are the principal dietary source of beta-carotene
False
66
T/F Xerophthalmia occurs with a deficiency of vitamin A.
True
67
T/F The liver and kidney help convert vitamin D to its active form.
True
68
T/F An excess of vitamin D causes rickets
False
69
T/F Vitamin K is essential for regulation of blood calcium and phosphorus levels.
False
70
T/F Vitamin C is needed for wound healing.
True
71
T/F Thirst is the primary regulator of fluid intake.
True
72
T/F Meats are more than half water.
True
73
T/F Water is the most abundant component in the body
True
74
T/F Heme iron is provided by meat sources and is more readily
absorbed than iron from vegetable or grain products.
True
75
T/F Normal fluid requirements are eight 8-oz cups of total water
daily.
False
76
T/F The Recommended Dietary Allowance (RDA) for sodium is 5000
mg/day
False
77
T/F Taste alteration is a symptom of zinc deficiency.
Ture
78
T/F Potassium is principally found in extracellular fluid
false
79
T/F Milk is a good source of potassium.
True
80
T/F Oral pallor is associated with iodine deficiency
False
81
# Case study 4
A 15-year-old girl comes into the dental office reporting a history of irondeficiency
anemia. She has clinical symptoms typical of this anemia:
glossitis; smooth, shiny, red tongue; and painful cracks at the corners of
her mouth. Her health care provider has prescribed ferrous sulfate and
zinc to correct this deficiency.
1. When evaluating dietary intake, what are some foods you would
need to watch for to assess iron intake?
2. If the patient is having problems with the ferrous sulfate
supplement (e.g., constipation or nausea), would it be advisable to
resolve the anemia by just increasing dietary iron intake? Why or
why not?
3. Why has the health care provider ordered zinc supplements?
4. What should you tell her about iron from plant or animal foods?
5. What can she do to help increase absorption of iron?
82
T/F All efforts should be made to satisfy a pregnant woman's food cravings because cravings reflect an innate need for certain
nutrients.
False
83
T/F The fetus is nourished from the mother's nutrient stores.
True
83
T/F After pregnancy, most mothers have at least one carious lesion
because calcium was pulled from teeth for the developing fetus.
False
84
T/F A woman should eat twice as much food when she is pregnant because she is eating for two.
False
85
T/F Most women should gain 25 to 35 lb during a pregnancy.
True
86
T/F Vitamin A is the only nutrient warranting global
supplementation during pregnancy.
False
87
T/F Virtually all women can produce enough milk to support
nutritional needs of the infant
True
88
T/F Breast milk that is too thin must be nutritionally inadequate
False
89
T/F If breast milk supply is inadequate, omit a feeding to have more milk available later.
False
90
T/F WIC is a governmental program that provides supplemental foods for women, infants, and children.
True
91
T/F Cariogenic carbohydrates are the only reason for development
of carious lesions.
False
92
T/F Nutrients have a role in the composition and structure of teeth
during development
True
93
T/F Bicarbonates, phosphates, and proteins in saliva dilute and neutralize plaque acids in the mouth.
True
94
T/F Sucrose, fructose, glucose, and maltose have equal potential to
cause dental caries
True
95
T/F Most sugar alcohols—including sorbitol, mannitol, and xylitol—
are cariogenic
false
96
T/F For a tooth to demineralize, the plaque pH needs to be 6 or
higher as a result of consuming cariogenic foods
False
97
T/F The total quantity of sugar is of greatest importance when assessing the patient's diet
False
98
T/F A fermentable carbohydrate consumed with a meal is less
cariogenic than the same food consumed as a snack.
True
99
T/F A fermentable carbohydrate consumed with a meal is less cariogenic than the same food consumed as a snack.
True
100
T/F The revised Recommended Dietary Allowances provide helpful
nutrition information for patients trying to reduce dental caries.
False
101
T/F Providing patients with information about the caries process
leads to desirable dietary and oral behavior changes
False
102
T/F Firm, fibrous foods physically remove plaque biofilm from the
gingiva and tooth surface.
False
103
T/F Vitamin-mineral supplementation beyond recommended levels
is ineffective in controlling or preventing periodontal disease
True
104
T/F A deficiency of vitamin C causes gingivitis.
False
105
T/F A bland, soft diet is commonly prescribed for a patient with
necrotizing ulcerative gingivitis (NUG)/necrotizing ulcerative
periodontitis (NUP).
True
106
T/F An appropriate instruction to a patient after periodontal
surgery is, “Eat whatever foods you can manage.”
False
107
T/F An individual with uncontrolled diabetes should be referred to
a registered dietitian nutritionist for nutrition counseling if the diet
needs to be modified because of oral discomfort, such as with
NUG/NUP or after a periodontal procedure.
True
108
T/F Whole milk and milkshakes mixed with an instant breakfast mix are acceptable on a full liquid diet
True
109
T/F A mechanically altered diet is similar to a regular diet except in consistency and texture
True
110
T/F It is acceptable for a dental hygienist to recommend an instant
breakfast drink or liquid supplement to a periodontal patient who
is temporarily following a full liquid diet
True
111
T/F The dental hygienist should complete the nutritional
assessment and provide nutritional education immediately after
periodontal surgery
False
112
T/F When health and dental histories have been reviewed, the
dental professional has adequate information to begin nutrition
education with the patient.
False
113
T/F A clinical oral examination is a very sensitive tool for identifying
nutritional deficiencies
False
114
T/F Using food models helps the patient to learn how to determine
portion sizes quickly and accurately.
True
115
T/F When providing nutrition education, the dental professional
should suggest minimal changes to the patient's usual intake and
reinforce positive practices
True
116
T/F Results of dietary discussion sessions do not need to be
documented or communicated with other dental staff members.
False
117
T/F Providing a standardized low-carbohydrate menu is sufficient
for most patients with a high caries rate.
False
118
T/F The dental professional should highlight all foods on the food
diary that may contribute to increasing the risk for caries.
False
119
T/F After the nutrition education session, the patient should have
enough information and motivation to make the necessary changes.
False
120
“What type of snacks do you eat?” is an example of an openended
question.
True
121
Listening involves interpreting the words spoken, the manner in
which they are said, and nonverbal actions directly observed
True
122
T/F In motivational interviewing, inappropriate behaviors are
discussed and a course of treatment is presented.
False
123
T/F It is better to elicit a patient's motivation and thoughts than to
present the dental professional's opinions
True
124
1. T/F Anorexia, associated with a chronic disease, can result in an
increased susceptibility to infection.
True
125
2. T/F Antihypertensive, anticholinergic, and antidepressant drugs
often cause a decrease in salivary flow
True
126
T/F Iron supplements should be recommended to a patient who has
anemia.
False
127
It is within the scope of practice for a dental hygienist to
provide nutritional advice to a patient recently diagnosed with
diabetes.
False
128
A patient with a hiatal hernia should be cautioned against
eating before a dental appointment to prevent regurgitation while
lying in a supine position.
True
129
The health care provider should monitor protein intake closely
in a patient with chronic renal failure
True
130
Kaposi sarcoma is a tumor that occurs frequently in patients
with epilepsy.
False
131
Phenytoin (Dilantin) can cause gingival hyperplasia and vitamin
deficiencies.
True
132
A dental hygienist should not confront a patient suspected to have an eating disorder but should casually refer the patient to a health care provider.
False
133
T/F Patients with bulimia generally have low body weight.
False
134
While charting for dental caries, the dental hygienist notes
several root surface caries and documents xerostomia as the cause. This is a correct assessment
False
135
T/F Xerostomia is a consequence of the aging process
False
136
T/F Xerostomia can be a contributing factor to malnutrition in an
older patient.
True
137
T/F Root caries are frequently seen in adolescents
False
138
The primary component of alveolar bone is compact cortical
bon
false
139
Glossitis can be a symptom of a nutrient deficiency.
True
140
Masticatory efficiency, or chewing, is a factor in providing a wellstructured alveolar process
True
141
A relationship exists between nutritional status of a patient and
tooth mobility, missing teeth, and denture performance.
true
142
T/F High fiber, nutrient-dense foods are recommended for the first few days after insertion of new dentures to promote healing and prevent loss of alveolar bone
False
143
T/F To maintain a normal serum calcium level, calcium is obtained
from the alveolar process when the patient is in negative calcium
balance.
True
