Final Exam Flashcards
T/F Milk is a perfect food for everyone
False
T/F According to the Dietary Guidelines for Americans, consumption of all sugars should be reduced
False
T/F Water is the most important nutrient
True
T/F Dietary Reference Intakes (DRIs) are required daily intakes essential for all patients to be healthy
False
T/F Good nutrition is possible regardless of a patient’s cultural habits.
True
T/F Based on MyPlate, two to four servings daily are needed from the fruit and vegetable group.
False
T/F The Dietary Guidelines for Americans were written for healthy people to help reduce their risk of developing chronic diseases
True
T/F Sugar is the leading cause of chronic health problems.
False
T/F The goal of the MyPlate Food Guidance System is to convey the importance of variety, moderation, and proportion
True
T/F The only nutrients that provide energy are carbohydrates, fats, and vitamins.
False
- T/F The alimentary tract is approximately 30 feet long
True
T/F Gurgling sounds in the abdomen are caused by hydrolysis
False
T/F Most absorption occurs in the stomach
False
T/F Fat-soluble nutrients always enter the portal circulation
False
T/F Taste disorders are often the result of problems in smell rather than taste.
True
T/F Door-like mechanisms between parts of the intestine are called accessory organs.
False
T/F The digestive process begins in the oral cavity
True
T/F Villi are located in the large intestine.
False
T/F Missing, decayed, or poorly restored teeth can affect food intake.
True
T/F Saliva aids in oral clearance of food.
True
T/F Raw sugar is nutritionally superior to white sugar
False
T/F Fructose is the principal carbohydrate in honey
True
T/F All caloric sugars can be metabolized by plaque biofilm.
False
T/F The desire for sweetness in the diet is an acquired taste.
False
T/F Fiber tends to regulate the rate foods pass through the
gastrointestinal tract.
True
T/F Carbohydrates are absorbed as monosaccharides
True
T/F Excessive consumption of carbohydrates is the main cause of
obesity.
False
T/F Glucose is the same as table sugar.
False
T/F Eliminating sucrose from the diet prevents development of
dental caries.
False
T/F Natural sugars in foods can be just as cariogenic as added
sugars.
True
- T/F A protein deficiency during childhood may lead to increased caries susceptibility related to alterations in tooth development and diminished salivary flow.
True
. T/F Despite poor nutrition, malnourished children have a decreased rate of caries because they do not consume much sugar
False
T/F Gelatin is a good source of high-quality protein
False
T/F Older patients require less protein than younger adults.
False
T/F High protein intake strengthens tooth enamel
False
T/F Excessive protein intake will contribute to the risk of developing diabetes.
False
T/F Amino acids are the building blocks of proteins
True
T/F Marasmus is a protein-deficiency disorder.
False
T/F Protein requirements are based on the assumption that indispensable amino acids and calories are provided in adequate amounts
true
T/F Positive nitrogen balance occurs during periods of growth.
True
T/F All foods containing more than 35% of their calories from fat
are not considered healthy.
False
T/F Fats containing vitamin E deteriorate and become rancid
rapidly
False
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
T/F Dietary fat intake should be less than 20% of total calories
False
T/F Bananas and avocados contain cholesterol.
False
T/F Oils are less fattening than solid fats
False
T/F Fat intake has been linked more frequently to cancer than any other dietary factor.
True
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
T/F Fats contain 9 kcal/g.
True
T/F Omega-3 fatty acids are polyunsaturated fatty acids.
True
T/F Insulin is a hormone that decreases blood glucose levels.
True
T/F Even during sleep, the body requires energy
ture
T/F BMR stands for blood malnutrition reaction.
False
T/F A malnourished patient would have a low BMR.
True
T/F The hypothalamus controls hunger and satiety.
True
T/F Hunger is the same as appetite.
False
T/F Fats are a good source of quick energy.
False
T/F The kidneys play an important role in maintaining nutrient
balance within the body.
True
T/F Ketoacidosis can occur as a result of strict carbohydrate
restriction.
True
T/F Vitamins are a source of energy
False
T/F Fat-soluble vitamins are stored in the body.
True
T/F Vitamins do not provide energy
True
T/F Vitamin E is found in vegetable oils and green leafy vegetables
True
T/F Fat-soluble vitamins include A, D, E, and K.
True
T/F Animal foods are the principal dietary source of beta-carotene
False
T/F Xerophthalmia occurs with a deficiency of vitamin A.
True
T/F The liver and kidney help convert vitamin D to its active form.
True
T/F An excess of vitamin D causes rickets
False
T/F Vitamin K is essential for regulation of blood calcium and phosphorus levels.
False
T/F Vitamin C is needed for wound healing.
True
T/F Thirst is the primary regulator of fluid intake.
True
T/F Meats are more than half water.
True
T/F Water is the most abundant component in the body
True
T/F Heme iron is provided by meat sources and is more readily
absorbed than iron from vegetable or grain products.
True
T/F Normal fluid requirements are eight 8-oz cups of total water
daily.
False
T/F The Recommended Dietary Allowance (RDA) for sodium is 5000
mg/day
False
T/F Taste alteration is a symptom of zinc deficiency.
Ture
T/F Potassium is principally found in extracellular fluid
false
T/F Milk is a good source of potassium.
True
T/F Oral pallor is associated with iodine deficiency
False
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?
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
T/F The fetus is nourished from the mother’s nutrient stores.
True
T/F After pregnancy, most mothers have at least one carious lesion
because calcium was pulled from teeth for the developing fetus.
False
T/F A woman should eat twice as much food when she is pregnant because she is eating for two.
False
T/F Most women should gain 25 to 35 lb during a pregnancy.
True
T/F Vitamin A is the only nutrient warranting global
supplementation during pregnancy.
False
T/F Virtually all women can produce enough milk to support
nutritional needs of the infant
True
T/F Breast milk that is too thin must be nutritionally inadequate
False
T/F If breast milk supply is inadequate, omit a feeding to have more milk available later.
False
T/F WIC is a governmental program that provides supplemental foods for women, infants, and children.
True
T/F Cariogenic carbohydrates are the only reason for development
of carious lesions.
False
T/F Nutrients have a role in the composition and structure of teeth
during development
True
T/F Bicarbonates, phosphates, and proteins in saliva dilute and neutralize plaque acids in the mouth.
True
T/F Sucrose, fructose, glucose, and maltose have equal potential to
cause dental caries
True
T/F Most sugar alcohols—including sorbitol, mannitol, and xylitol—
are cariogenic
false
T/F For a tooth to demineralize, the plaque pH needs to be 6 or
higher as a result of consuming cariogenic foods
False
T/F The total quantity of sugar is of greatest importance when assessing the patient’s diet
False
T/F A fermentable carbohydrate consumed with a meal is less
cariogenic than the same food consumed as a snack.
True
T/F A fermentable carbohydrate consumed with a meal is less cariogenic than the same food consumed as a snack.
True
T/F The revised Recommended Dietary Allowances provide helpful
nutrition information for patients trying to reduce dental caries.
False
T/F Providing patients with information about the caries process
leads to desirable dietary and oral behavior changes
False
T/F Firm, fibrous foods physically remove plaque biofilm from the
gingiva and tooth surface.
False
T/F Vitamin-mineral supplementation beyond recommended levels
is ineffective in controlling or preventing periodontal disease
True
T/F A deficiency of vitamin C causes gingivitis.
False
T/F A bland, soft diet is commonly prescribed for a patient with
necrotizing ulcerative gingivitis (NUG)/necrotizing ulcerative
periodontitis (NUP).
True
T/F An appropriate instruction to a patient after periodontal
surgery is, “Eat whatever foods you can manage.”
False
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
T/F Whole milk and milkshakes mixed with an instant breakfast mix are acceptable on a full liquid diet
True
T/F A mechanically altered diet is similar to a regular diet except in consistency and texture
True
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
T/F The dental hygienist should complete the nutritional
assessment and provide nutritional education immediately after
periodontal surgery
False
T/F When health and dental histories have been reviewed, the
dental professional has adequate information to begin nutrition
education with the patient.
False
T/F A clinical oral examination is a very sensitive tool for identifying
nutritional deficiencies
False
T/F Using food models helps the patient to learn how to determine
portion sizes quickly and accurately.
True
T/F When providing nutrition education, the dental professional
should suggest minimal changes to the patient’s usual intake and
reinforce positive practices
True
T/F Results of dietary discussion sessions do not need to be
documented or communicated with other dental staff members.
False
T/F Providing a standardized low-carbohydrate menu is sufficient
for most patients with a high caries rate.
False
T/F The dental professional should highlight all foods on the food
diary that may contribute to increasing the risk for caries.
False
T/F After the nutrition education session, the patient should have
enough information and motivation to make the necessary changes.
False
“What type of snacks do you eat?” is an example of an openended
question.
True
Listening involves interpreting the words spoken, the manner in
which they are said, and nonverbal actions directly observed
True
T/F In motivational interviewing, inappropriate behaviors are
discussed and a course of treatment is presented.
False
T/F It is better to elicit a patient’s motivation and thoughts than to
present the dental professional’s opinions
True
- T/F Anorexia, associated with a chronic disease, can result in an
increased susceptibility to infection.
True
- T/F Antihypertensive, anticholinergic, and antidepressant drugs
often cause a decrease in salivary flow
True
T/F Iron supplements should be recommended to a patient who has
anemia.
False
It is within the scope of practice for a dental hygienist to
provide nutritional advice to a patient recently diagnosed with
diabetes.
False
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
The health care provider should monitor protein intake closely
in a patient with chronic renal failure
True
Kaposi sarcoma is a tumor that occurs frequently in patients
with epilepsy.
False
Phenytoin (Dilantin) can cause gingival hyperplasia and vitamin
deficiencies.
True
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
T/F Patients with bulimia generally have low body weight.
False
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
T/F Xerostomia is a consequence of the aging process
False
T/F Xerostomia can be a contributing factor to malnutrition in an
older patient.
True
T/F Root caries are frequently seen in adolescents
False
The primary component of alveolar bone is compact cortical
bon
false
Glossitis can be a symptom of a nutrient deficiency.
True
Masticatory efficiency, or chewing, is a factor in providing a wellstructured alveolar process
True
A relationship exists between nutritional status of a patient and
tooth mobility, missing teeth, and denture performance.
true
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
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
