Final Vocab

Question 1

Osteoporosis:

Answer 1

Age-related disorder characterized by decreased bone mass, causing bones to be more susceptible to fracture

Question 1

Papillae:

Answer 1

Epithelium surrounding taste buds; papillae appear on the
tongue as little red dots, or raised bumps, and are most prevalent on
the dorsal epithelium.

Question 2

Parotitis:

Answer 2

Inflammation of the parotid gland.

Question 3

Pellagra:

Answer 3

Deficiency resulting from inadequate intake of niacin, which
results in the four Ds (diarrhea, dermatitis, dementia, and death).

Question 4

Periodontal disease

Answer 4

Infections and lesions affecting tissues that form the
attachment apparatus of a tooth or teeth.

Question 5

Periodontitis:

Answer 5

Inflammatory process involving interproximal and
marginal areas of two or more adjacent teeth.

Question 6

Peristalsis

Answer 6

Involuntary rhythmic waves of contraction traveling the length
of the alimentary tract.

Question 7

Petechia

Answer 7

Small, pinpoint, round red spot caused by
submucous hemorrhage.

Question 8

Pica:

Answer 8

Abnormal consumption of specific food and nonfood substances,
such as dirt, clay, starch, or ice; occurs more frequently during
pregnancy.

Question 9

Premature:

Answer 9

Born before the state of maturity, occurring with a gestational
age (length of pregnancy) of less than 37 weeks

Question 10

Protease:

Answer 10

An enzyme that begins the process of digesting dietary proteins.

Question 11

Purging:

Answer 11

Use of laxatives, enemas, emetics, diuretics, or exercise to negate
effects of overindulgence

Question 12

Remineralization:

Answer 12

Restoration or return of calcium, phosphates, and other
minerals into areas that have been damaged, as by incipient caries,
abrasion, or erosion.

Question 13

Renin:

Answer 13

Enzyme synthesized in the kidney; released in response to low
blood pressure.

Question 14

Rickets:

Answer 14

Condition resulting from vitamin D deficiency, especially in
infancy and childhood; causes disturbance of normal bone formation.

Question 15

Sarcopenia:

Answer 15

Progressive loss of muscle mass, strength, and function due
to the aging process.

Question 16

Suppuration:

Answer 16

Discharge or formation of pus.

Question 17

Thromboembolism:

Answer 17

Plug or clot in a blood vessel formed by coagulation
of blood.

Question 18

24- hour recall:

Answer 18

A method of assessing everything a person has consumed
(foods, supplements, and beverages) in a 24-hour period; may or may
not reflect a typical day.

Question 19

Vitamins:

Answer 19

General term for numerous related organic, noncaloric
substances present in foods in small amounts

Question 20

Xerostomia:

Answer 20

Dryness of the mouth resulting from inadequate salivary
secretion.

Question 21

Xylitol:

Answer 21

Sugar alcohol used as a sugar substitute; considered a nutritive
sweetener; provides four calories per gram.

Question 22

Abrasion .

Answer 22

A permanent reduction of tooth surface, that is caused by pathologic tooth wear

Question 23

Adenosine triphosphate (ATP) Main form of energy used by cells.

Question 24

Adequate intake

Answer 24

The average amount of nutrient that maintains a defined nutritional state; derived from mean nutrient intakes by groups of healthy people.

Question 25

Amylase

Answer 25

An enzyme that begins the process of digesting dietary carbohydrates.

Question 26

Anorexia

Answer 26

Lack or loss of appetite.

Question 27

Appetite

Answer 27

External factors that influence people to seek and eat food even when not hungry.

Question 28

Basal energy expenditure

Answer 28

Persons total caloric requirement.

Question 29

Bioavailability .

Answer 29

Amount of nutrient available to the body based on its absorption

Question 30

Bruxism

Answer 30

Clenching and grinding after teeth which erodes and diminishes the height of dental crowns

Question 31

Calorie

Answer 31

Amount of heat needed to increase the temperature of 1 kg of water 1 degree Celsius; measurement of the potential energy value of foods and energy within the body equivalent to 1000 calories; More accurately called kilocalorie.

Question 32

Celiac disease

Answer 32

Malabsorption syndrome in which individuals are hypersensitive to gluten a protein inherited to wheat, rye, barley and triticale.

Question 33

Collagen

Answer 33

Basic protein substance of connective tissue helping support body structures such as the skin, bones, teeth, and tendons.

Question 34

Crepitus

Answer 34

Crackling or grating sounds made by a joint such as the temporomandibular joint

Question 35

Dental erosion

Answer 35

Chemical removal of minerals from the tooth structure that occurs when an acidic environment causes the enamel to dissolve gradually; Occurs with frequent exposures to foods with a pH below 4.2.

Question 36

Dietary reference Intakes

Answer 36

Set of nutrient based reference values that identify amounts of required nutrients for various stages of life.

Question 37

Food deserts

Answer 37

Located in lower income, inner city, and rural areas, with few supermarkets but numerous small stores that stock limited nutritious food items, particularly produced at affordable prices.

Question 38

Fortification

Answer 38

Process of adding nutrients not present in the natural product or to increase the amount above that is in the original product.

Question 39

Functional fiber

Answer 39

Isolated, non-digestible carbohydrates with beneficial physiological effects in humans.

Question 40

Gastroesophageal reflux disease (GERD)

Answer 40

Return of gastric contents into the esophagus causing a severe burning sensation under the sternum.

Question 41

Gingivitis

Answer 41

Inflammation of the gingival tissue.

Question 42

Gluten

Answer 42

Protein found mainly in wheat and to a lesser degree in rye, oats, and barley.

Question 43

Hunger

Answer 43

Physiological drive to eat or an uneasy or painful sensation caused by the lack of food.

Question 44

Iatrogenic

Answer 44

Adverse condition resulting from treatment by a health care provider

Question 45

Immune response

Answer 45

Body’s ability to protect itself from destructive bacteria and infection present in the body.

Question 46

Insulin

Answer 46

Hormone that lowers blood sugar levels.

Question 47

Low nutrient density

Answer 47

Foods having a high fat, alcohol, or sugar content with nominal amounts of vitamins and mineral.

Question 48

Macronutrients

Answer 48

Nutrients needed in large amounts by the body to provide energy carbohydrates proteins and fats.

Question 49

Mastication

Answer 49

Process in which teeth crush and grind food into smaller pieces to initiate digestion.

Question 50

Metabolism

Answer 50

Continuous process whereby living organisms and cells convert nutrients into energy body structures and waste.

Question 51

Microbiome

Answer 51

All microbial cells in the human body, including bacterial, fungal, protozoal, and other single cell microorganisms.

Question 52

Micronutrients

Answer 52

Nutrients needed by the body in small amounts example vitamins and minerals.

Question 53

Nutrients

Answer 53

Biochemical substance that can be supplied in adequate amounts only from an outside source, normally from foods.

Question 54

Nutrition

Answer 54

Study of foods and nutrients and their effects on health, growth and development.

Question 55

Nutritional deficiency

Answer 55

Inadequate amounts of a nutrient available to sustained biochemical functions.

Question 56

Obesity

Answer 56

Excess weight or height with a BMI above 30.0.

Question 57

Overweight Excess accumulation of body fat or a BMI between 25.0 and 29 9.

Answer 57

Excess accumulation of body fat or a BMI between 25.0 and 29 9.