Final Vocab Flashcards

1
Q

Osteoporosis:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

Papillae:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Parotitis:

A

Inflammation of the parotid gland.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Pellagra:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Periodontal disease

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Periodontitis:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Peristalsis

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Petechia

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Pica:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Premature:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Protease:

A

An enzyme that begins the process of digesting dietary proteins.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Purging:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Remineralization:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Renin:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Rickets:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Sarcopenia:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Suppuration:

A

Discharge or formation of pus.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Thromboembolism:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

24- hour recall:

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Vitamins:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Xerostomia:

A

Dryness of the mouth resulting from inadequate salivary
secretion.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Xylitol:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Abrasion .

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

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

A
24
Q

Adequate intake

A

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

25
Q

Amylase

A

An enzyme that begins the process of digesting dietary carbohydrates.

26
Q

Anorexia

A

Lack or loss of appetite.

27
Q

Appetite

A

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

28
Q

Basal energy expenditure

A

Persons total caloric requirement.

29
Q

Bioavailability .

A

Amount of nutrient available to the body based on its absorption

30
Q

Bruxism

A

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

31
Q

Calorie

A

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.

32
Q

Celiac disease

A

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

33
Q

Collagen

A

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

34
Q

Crepitus

A

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

35
Q

Dental erosion

A

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.

36
Q

Dietary reference Intakes

A

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

37
Q

Food deserts

A

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.

38
Q

Fortification

A

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

39
Q

Functional fiber

A

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

40
Q

Gastroesophageal reflux disease (GERD)

A

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

41
Q

Gingivitis

A

Inflammation of the gingival tissue.

42
Q

Gluten

A

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

43
Q

Hunger

A

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

44
Q

Iatrogenic

A

Adverse condition resulting from treatment by a health care provider

45
Q

Immune response

A

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

46
Q

Insulin

A

Hormone that lowers blood sugar levels.

47
Q

Low nutrient density

A

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

48
Q

Macronutrients

A

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

49
Q

Mastication

A

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

50
Q

Metabolism

A

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

51
Q

Microbiome

A

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

52
Q

Micronutrients

A

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

53
Q

Nutrients

A

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

54
Q

Nutrition

A

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

55
Q

Nutritional deficiency

A

Inadequate amounts of a nutrient available to sustained biochemical functions.

56
Q

Obesity

A

Excess weight or height with a BMI above 30.0.

57
Q

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

A

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