Final Exam

Question 1

T/F Milk is a perfect food for everyone

Answer 1

False

Question 2

T/F According to the Dietary Guidelines for Americans, consumption of all sugars should be reduced

Answer 2

False

Question 3

T/F Water is the most important nutrient

Answer 3

True

Question 4

T/F Dietary Reference Intakes (DRIs) are required daily intakes essential for all patients to be healthy

Answer 4

False

Question 5

T/F Good nutrition is possible regardless of a patient’s cultural habits.

Answer 5

True

Question 6

T/F Based on MyPlate, two to four servings daily are needed from the fruit and vegetable group.

Answer 6

False

Question 7

T/F The Dietary Guidelines for Americans were written for healthy people to help reduce their risk of developing chronic diseases

Answer 7

True

Question 8

T/F Sugar is the leading cause of chronic health problems.

Answer 8

False

Question 9

T/F The goal of the MyPlate Food Guidance System is to convey the importance of variety, moderation, and proportion

Answer 9

True

Question 10

T/F The only nutrients that provide energy are carbohydrates, fats, and vitamins.

Answer 10

False

Question 11

1. T/F The alimentary tract is approximately 30 feet long

Answer 11

True

Question 12

T/F Gurgling sounds in the abdomen are caused by hydrolysis

Answer 12

False

Question 13

T/F Most absorption occurs in the stomach

Answer 13

False

Question 14

T/F Fat-soluble nutrients always enter the portal circulation

Answer 14

False

Question 15

T/F Taste disorders are often the result of problems in smell rather than taste.

Answer 15

True

Question 16

T/F Door-like mechanisms between parts of the intestine are called accessory organs.

Answer 16

False

Question 17

T/F The digestive process begins in the oral cavity

Answer 17

True

Question 18

T/F Villi are located in the large intestine.

Answer 18

False

Question 19

T/F Missing, decayed, or poorly restored teeth can affect food intake.

Answer 19

True

Question 20

T/F Saliva aids in oral clearance of food.

Answer 20

True

Question 21

T/F Raw sugar is nutritionally superior to white sugar

Answer 21

False

Question 22

T/F Fructose is the principal carbohydrate in honey

Answer 22

True

Question 23

T/F All caloric sugars can be metabolized by plaque biofilm.

Answer 23

False

Question 24

T/F The desire for sweetness in the diet is an acquired taste.

Answer 24

False

Question 25

T/F Fiber tends to regulate the rate foods pass through the
gastrointestinal tract.

Answer 25

True

Question 26

T/F Carbohydrates are absorbed as monosaccharides

Answer 26

True

Question 27

T/F Excessive consumption of carbohydrates is the main cause of
obesity.

Answer 27

False

Question 28

T/F Glucose is the same as table sugar.

Answer 28

False

Question 29

T/F Eliminating sucrose from the diet prevents development of
dental caries.

Answer 29

False

Question 30

T/F Natural sugars in foods can be just as cariogenic as added
sugars.

Answer 30

True

Question 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.

Answer 31

True

Question 32

. T/F Despite poor nutrition, malnourished children have a decreased rate of caries because they do not consume much sugar

Answer 32

False

Question 33

T/F Gelatin is a good source of high-quality protein

Answer 33

False

Question 34

T/F Older patients require less protein than younger adults.

Answer 34

False

Question 35

T/F High protein intake strengthens tooth enamel

Answer 35

False

Question 36

T/F Excessive protein intake will contribute to the risk of developing diabetes.

Answer 36

False

Question 37

T/F Amino acids are the building blocks of proteins

Answer 37

True

Question 38

T/F Marasmus is a protein-deficiency disorder.

Answer 38

False

Question 39

T/F Protein requirements are based on the assumption that indispensable amino acids and calories are provided in adequate amounts

Answer 39

true

Question 40

T/F Positive nitrogen balance occurs during periods of growth.

Answer 40

True

Question 41

T/F All foods containing more than 35% of their calories from fat
are not considered healthy.

Answer 41

False

Question 42

T/F Fats containing vitamin E deteriorate and become rancid
rapidly

Answer 42

False

Question 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

Answer 43

true

Question 44

T/F Dietary fat intake should be less than 20% of total calories

Answer 44

False

Question 45

T/F Bananas and avocados contain cholesterol.

Answer 45

False

Question 46

T/F Oils are less fattening than solid fats

Answer 46

False

Question 47

T/F Fat intake has been linked more frequently to cancer than any other dietary factor.

Answer 47

True

Question 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.

Answer 48

False

Question 49

T/F Fats contain 9 kcal/g.

Answer 49

True

Question 50

T/F Omega-3 fatty acids are polyunsaturated fatty acids.

Answer 50

True

Question 51

T/F Insulin is a hormone that decreases blood glucose levels.

Answer 51

True

Question 52

T/F Even during sleep, the body requires energy

Answer 52

ture

Question 53

T/F BMR stands for blood malnutrition reaction.

Answer 53

False

Question 54

T/F A malnourished patient would have a low BMR.

Answer 54

True

Question 55

T/F The hypothalamus controls hunger and satiety.

Answer 55

True

Question 56

T/F Hunger is the same as appetite.

Answer 56

False

Question 57

T/F Fats are a good source of quick energy.

Answer 57

False

Question 58

T/F The kidneys play an important role in maintaining nutrient
balance within the body.

Answer 58

True

Question 59

T/F Ketoacidosis can occur as a result of strict carbohydrate
restriction.

Answer 59

True

Question 60

T/F Vitamins are a source of energy

Answer 60

False

Question 61

T/F Fat-soluble vitamins are stored in the body.

Answer 61

True

Question 62

T/F Vitamins do not provide energy

Answer 62

True

Question 63

T/F Vitamin E is found in vegetable oils and green leafy vegetables

Answer 63

True

Question 64

T/F Fat-soluble vitamins include A, D, E, and K.

Answer 64

True

Question 65

T/F Animal foods are the principal dietary source of beta-carotene

Answer 65

False

Question 66

T/F Xerophthalmia occurs with a deficiency of vitamin A.

Answer 66

True

Question 67

T/F The liver and kidney help convert vitamin D to its active form.

Answer 67

True

Question 68

T/F An excess of vitamin D causes rickets

Answer 68

False

Question 69

T/F Vitamin K is essential for regulation of blood calcium and phosphorus levels.

Answer 69

False

Question 70

T/F Vitamin C is needed for wound healing.

Answer 70

True

Question 71

T/F Thirst is the primary regulator of fluid intake.

Answer 71

True

Question 72

T/F Meats are more than half water.

Answer 72

True

Question 73

T/F Water is the most abundant component in the body

Answer 73

True

Question 74

T/F Heme iron is provided by meat sources and is more readily
absorbed than iron from vegetable or grain products.

Answer 74

True

Question 75

T/F Normal fluid requirements are eight 8-oz cups of total water
daily.

Answer 75

False

Question 76

T/F The Recommended Dietary Allowance (RDA) for sodium is 5000
mg/day

Answer 76

False

Question 77

T/F Taste alteration is a symptom of zinc deficiency.

Answer 77

Ture

Question 78

T/F Potassium is principally found in extracellular fluid

Answer 78

false

Question 79

T/F Milk is a good source of potassium.

Answer 79

True

Question 80

T/F Oral pallor is associated with iodine deficiency

Answer 80

False

Question 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?

Question 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.

Answer 82

False

Question 83

T/F The fetus is nourished from the mother’s nutrient stores.

Answer 83

True

Question 83

T/F After pregnancy, most mothers have at least one carious lesion
because calcium was pulled from teeth for the developing fetus.

Answer 83

False

Question 84

T/F A woman should eat twice as much food when she is pregnant because she is eating for two.

Answer 84

False

Question 85

T/F Most women should gain 25 to 35 lb during a pregnancy.

Answer 85

True

Question 86

T/F Vitamin A is the only nutrient warranting global
supplementation during pregnancy.

Answer 86

False

Question 87

T/F Virtually all women can produce enough milk to support
nutritional needs of the infant

Answer 87

True

Question 88

T/F Breast milk that is too thin must be nutritionally inadequate

Answer 88

False

Question 89

T/F If breast milk supply is inadequate, omit a feeding to have more milk available later.

Answer 89

False

Question 90

T/F WIC is a governmental program that provides supplemental foods for women, infants, and children.

Answer 90

True

Question 91

T/F Cariogenic carbohydrates are the only reason for development
of carious lesions.

Answer 91

False

Question 92

T/F Nutrients have a role in the composition and structure of teeth
during development

Answer 92

True

Question 93

T/F Bicarbonates, phosphates, and proteins in saliva dilute and neutralize plaque acids in the mouth.

Answer 93

True

Question 94

T/F Sucrose, fructose, glucose, and maltose have equal potential to
cause dental caries

Answer 94

True

Question 95

T/F Most sugar alcohols—including sorbitol, mannitol, and xylitol—
are cariogenic

Answer 95

false

Question 96

T/F For a tooth to demineralize, the plaque pH needs to be 6 or
higher as a result of consuming cariogenic foods

Answer 96

False

Question 97

T/F The total quantity of sugar is of greatest importance when assessing the patient’s diet

Answer 97

False

Question 98

T/F A fermentable carbohydrate consumed with a meal is less
cariogenic than the same food consumed as a snack.

Answer 98

True

Question 99

T/F A fermentable carbohydrate consumed with a meal is less cariogenic than the same food consumed as a snack.

Answer 99

True

Question 100

T/F The revised Recommended Dietary Allowances provide helpful
nutrition information for patients trying to reduce dental caries.

Answer 100

False

Question 101

T/F Providing patients with information about the caries process
leads to desirable dietary and oral behavior changes

Answer 101

False

Question 102

T/F Firm, fibrous foods physically remove plaque biofilm from the
gingiva and tooth surface.

Answer 102

False

Question 103

T/F Vitamin-mineral supplementation beyond recommended levels
is ineffective in controlling or preventing periodontal disease

Answer 103

True

Question 104

T/F A deficiency of vitamin C causes gingivitis.

Answer 104

False

Question 105

T/F A bland, soft diet is commonly prescribed for a patient with
necrotizing ulcerative gingivitis (NUG)/necrotizing ulcerative
periodontitis (NUP).

Answer 105

True

Question 106

T/F An appropriate instruction to a patient after periodontal
surgery is, “Eat whatever foods you can manage.”

Answer 106

False

Question 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.

Answer 107

True

Question 108

T/F Whole milk and milkshakes mixed with an instant breakfast mix are acceptable on a full liquid diet

Answer 108

True

Question 109

T/F A mechanically altered diet is similar to a regular diet except in consistency and texture

Answer 109

True

Question 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

Answer 110

True

Question 111

T/F The dental hygienist should complete the nutritional
assessment and provide nutritional education immediately after
periodontal surgery

Answer 111

False

Question 112

T/F When health and dental histories have been reviewed, the
dental professional has adequate information to begin nutrition
education with the patient.

Answer 112

False

Question 113

T/F A clinical oral examination is a very sensitive tool for identifying
nutritional deficiencies

Answer 113

False

Question 114

T/F Using food models helps the patient to learn how to determine
portion sizes quickly and accurately.

Answer 114

True

Question 115

T/F When providing nutrition education, the dental professional
should suggest minimal changes to the patient’s usual intake and
reinforce positive practices

Answer 115

True

Question 116

T/F Results of dietary discussion sessions do not need to be
documented or communicated with other dental staff members.

Answer 116

False

Question 117

T/F Providing a standardized low-carbohydrate menu is sufficient
for most patients with a high caries rate.

Answer 117

False

Question 118

T/F The dental professional should highlight all foods on the food
diary that may contribute to increasing the risk for caries.

Answer 118

False

Question 119

T/F After the nutrition education session, the patient should have
enough information and motivation to make the necessary changes.

Answer 119

False

Question 120

“What type of snacks do you eat?” is an example of an openended
question.

Answer 120

True

Question 121

Listening involves interpreting the words spoken, the manner in
which they are said, and nonverbal actions directly observed

Answer 121

True

Question 122

T/F In motivational interviewing, inappropriate behaviors are
discussed and a course of treatment is presented.

Answer 122

False

Question 123

T/F It is better to elicit a patient’s motivation and thoughts than to
present the dental professional’s opinions

Answer 123

True

Question 124

1. T/F Anorexia, associated with a chronic disease, can result in an
   increased susceptibility to infection.

Answer 124

True

Question 125

2. T/F Antihypertensive, anticholinergic, and antidepressant drugs
   often cause a decrease in salivary flow

Answer 125

True

Question 126

T/F Iron supplements should be recommended to a patient who has
anemia.

Answer 126

False

Question 127

It is within the scope of practice for a dental hygienist to
provide nutritional advice to a patient recently diagnosed with
diabetes.

Answer 127

False

Question 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.

Answer 128

True

Question 129

The health care provider should monitor protein intake closely
in a patient with chronic renal failure

Answer 129

True

Question 130

Kaposi sarcoma is a tumor that occurs frequently in patients
with epilepsy.

Answer 130

False

Question 131

Phenytoin (Dilantin) can cause gingival hyperplasia and vitamin
deficiencies.

Answer 131

True

Question 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.

Answer 132

False

Question 133

T/F Patients with bulimia generally have low body weight.

Answer 133

False

Question 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

Answer 134

False

Question 135

T/F Xerostomia is a consequence of the aging process

Answer 135

False

Question 136

T/F Xerostomia can be a contributing factor to malnutrition in an
older patient.

Answer 136

True

Question 137

T/F Root caries are frequently seen in adolescents

Answer 137

False

Question 138

The primary component of alveolar bone is compact cortical
bon

Answer 138

false

Question 139

Glossitis can be a symptom of a nutrient deficiency.

Answer 139

True

Question 140

Masticatory efficiency, or chewing, is a factor in providing a wellstructured alveolar process

Answer 140

True

Question 141

A relationship exists between nutritional status of a patient and
tooth mobility, missing teeth, and denture performance.

Answer 141

true

Question 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

Answer 142

False

Question 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.

Answer 143

True