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Nutrition in the Practice of Dentistry > Last Lecture > Flashcards

Last Lecture Flashcards

1
Q

TF? A child’s development may be influenced by the mother’s nutrition prior to pregnancy.

A

T

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2
Q

Preterm:

A

before 37 wks

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3
Q

Critical Period:

A

period when cells for a specific organ/ tissue develops, nutrient deficiencies or excesses, tobacco, drugs, and alcohol can affect

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4
Q

If the mother is malnourished during critical period:

A

small placenta, smaller contact area with fetus, reduced nutrient delivery and waste removal

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5
Q

average contact area between the mother and fetus:

A

13 square meters (140 square feet)

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6
Q

TF? Protein is used less efficiently during pregnancy.

A

F. more efficiently

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7
Q

Enhanced absorption of these during pregnancy:

A

Calcium, iron

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8
Q

Reduced excretion of these during pregnancy:

A

Zinc, riboflavin

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9
Q

TF? Extra calories required during pregnancy are for the fetus and not the mother.

A

F. needed for both

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10
Q

When during pregnancy are there minimal changes in caloric needs?

A

First trimester

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11
Q

Extra calories per day needed during second trimester and third:

A

350, 450

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12
Q

What do we need to go from being an infant to an 18 year old?

A

14 million calories, 14 lbs ca, 430 lbs protein

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13
Q

% protein to consume over RDA during pregnancy.

A

50%

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14
Q

TF? Protein deficiency is common in the U.S.

A

F.

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15
Q

Essential fatty acids (EFA) are needed for this during pregnancy:

A

brain and eye development

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16
Q

Zinc deficiency during pregnancy may lead to:

A

birth defects, slowed growth, premature birth

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17
Q

Why are folate and B12 needed during pregnancy?

A

synthesis of DNA and blood cells, folate deficiency: neural tube defects

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18
Q

Iron is needed during pregnancy for:

A

moms RBC development (20-30% increase), fetal iron stores

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19
Q

Fetal bone and tooth development require (5):

A

vitamin D, ca, p, mg and f.

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20
Q

Mothers should eat foods rich in these to aid in fetal bone and tooth development:

A

vitamin D and calcium

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21
Q

Maternal Weight Gain, Underweight

A

under 18.5, 28 to 40

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22
Q

Maternal Weight Gain, Normal weight __ BMI and total weight gain (lbs):

A

18.5 to 24.9, 25 to 35

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23
Q

Maternal Weight Gain, overweight __ BMI and total weight gain (lbs):

A

25 to 29.9, 15 to 25

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24
Q

Maternal Weight Gain, overweight __ (typo? obese?) BMI and total weight gain (lbs):

A

Overweight ≤30, 11 to 20

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25
Q

Maternal weight gain first trimester:

A

1.1 to 4.4 lb. total

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26
Q

Maternal weight gain in second and third:

A

about 1.0 lb./week

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27
Q

Women may need an additional __ per day of water during lactation.

A

liter

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28
Q

Lactating women use ___ extra calories per day

A

800

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29
Q

Pregnant women need about ___ - ___ extra calories per day with the remaining ___-___ extra calories supplied by stored fat.

A

400 to 500, 300 to 400

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30
Q

birth weight should double in:

A

4 to 6 months

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31
Q

birth weight should triple by:

A

1 year

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32
Q

Infants and toddlers need ___ to ___ times the energy due to a larger surface area per lb.

A

2 to 4

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33
Q

Protein requirement for infants is ___ that of adults.

A

double

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34
Q

Fat ___ % of an infants caloric intake, at least __ grams of EFA

A

50, 5

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35
Q

Fat should be reduced to about __to___ % of calories by age 2.

A

30-35

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36
Q

Main carb in infant diets with starch intake:

A

lactose

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37
Q

Levels of this increase as cereals are added to a child’s diet:

A

lactose

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38
Q

TF? Infants are born with iron stores adequate for the first 12 months.

A

F. 6 mo

39
Q

At what age do calcium needs increase?

A

9 yo

40
Q

Most bone mass forms between these ages:

A

9 and 18

41
Q

Low calcium, risk of:

A

osteoporosis

42
Q

Vitamin D, needed for:

A

bones

43
Q

TF? Newborns have high Vitamin K stores at birth

A

F. low, no bacteria to produce

44
Q

What type of injections do we give infants?

A

vitamin K

45
Q

What produces Vit K in the intestines a few months after birth?

A

bacteria

46
Q

Human milk has more of these and less of these than cow’s milk:

A

More: fat and lactose, less: protein, ca, p

47
Q

Protein content of human vs. cow milk:

A

11 vs. 31g, 20 more g in cows

48
Q

Fat content of human vs. cow milk:

A

45 vs. 38g, 7g more in humans

49
Q

Lactose content of human vs. cow milk:

A

71 vs. 47g, about 2 X the lactose in humans

50
Q

Calcium content of human vs. cow milk:

A

350 vs. 1400 mg, 4 X as much in cos

51
Q

Phosphorus content of human vs. cow milk:

A

140 vs. 900 mg, 6-7 X as much cows

52
Q

It is best to nurse for __ months

A

6

53
Q

How long should you nurse and provide infant foods?

A

first year

54
Q

Human milk contains:

A

antibodies, lactoferrin, omega-3 fatty acids

55
Q

Cow’s milk should not be fed to children before the age of ___ and then whole milk until at least age __.

A

1, 2

56
Q

Infants need __ to __ oz. of formula every 2 to 4 hours.

A

2 to 3

57
Q

Infants stomach holds about __ oz. of fluid.

A

3 oz.

58
Q

When should solid foods should be added to infant diet?

A

6 months, 1 ingredient at a time, iron-fortified cereal, then fruits and vegetables

59
Q

What is the least allergenic food?

A

Rice

60
Q

What is the most allergenic food?

A

Wheat

61
Q

How long should orange juice be avoided for in infant diet?

A

~1 year, due to acidity

62
Q

Primary nutritional diseases:

A

inadequate diet, treat w adequate diet, e.g., beriberi, scurvy

63
Q

Secondary nutritional diseases:

A

diet contributes, excess saturated fat related to atherosclerosis

64
Q

What type of disease is anorexia?

A

nervous disease

65
Q

Signs of anorexia:

A

extreme weight loss, poor, distorted body image, severe fear of obesity and weight gain

66
Q

TF? Anorexia is self imposed.

A

T

67
Q

Anorexia damages both __ and __ health.

A

physical and psychological

68
Q

Anorexia affects about __ % of young women.

A

1

69
Q

Anorexia is classified as weight __ % below normal with intense fear of gaining weight.

A

15

70
Q

Anorexia can lead to:

A

hypoglycemia, osteroporosis, bone fractures, cardiac arrest, death

71
Q

This is also called “ox-hunger:”

A

Bullimia, think hungry as an ox

72
Q

Bullimia is binge eating of ___ to ___ cal in a short time

A

1,000–55,000

73
Q

Avg. period of time of bullimia (times per per week for this duration):

A

≥2 times per week for 3 months

74
Q

What terminates the binge in bullimia?

A

sleep, stomach ache, and/or vomiting

75
Q

Bullimia is purging by:

A

vomiting, manual gagging, or an emetic

76
Q

People with bullimia try to loose weight by:

A

use of diuretics, laxatives, fasting, excessive exercise

77
Q

TF? People with bullimia are most often underweight.

A

F. often maintain a normal weight

78
Q

Tx for bullimia:

A

self help, nutritional counseling, antidepressants, therapy

79
Q

Role of food prior to tooth eruption:

A

nutritional or systemic role, tooth development, maturation of stucture

80
Q

Role of food after to tooth eruption:

A

topical or dietary role, maintenance of structure

81
Q

We can modify the caries process by ___ rather than ______ changes.

A

dietary, nutritional

82
Q

Dietary modification to alter the caries process:

A

change food and eating habits

83
Q

What do we need to evaluate in dental dietary counseling?

A

frequency of between meal snacks, form and retentiveness of sugar snacks, sugar added to snacks and beverages

84
Q

Cariogenic potential is related to:

A

time of contact of cariogenic plaque and fermentable carbohydrates

85
Q

This study determined that frequency of snacking and length of time food is retained is more important than total amount of sugar being eaten:

A

Vipeholm study

86
Q

TF? The sequence of eating can influence caries development.

A

T

87
Q

TF? Eating some non- or minimally cariogenic foods (peanuts, cheese, meats, eggs, etc.) after sugar containing foods can reduce the cariogenic potential.

A

T

88
Q

Dietary Rx to Reduce Dental Caries:

A

eat a nutritious, balanced, varied diet, reduce high-sugar content snacks, eat high sugar content foods at meals, eat non-cariogenic foods as between meals snacks

89
Q

This may show patients their dietary deficiencies and excesses that play a role in caries development:

A

food diary

90
Q

Why are follow-up visits necessary after diet counseling?

A

to modify likes and dislikes and patient compliance

91
Q

What does the doctor provide in diet counseling?

A

direction and insight in food selections based on patient preferences

92
Q

Types of services that should be provided with diet counseling:

A

both preventive and supportive services

93
Q

the patient circles these foods after recording their diet for analysis:

A

foods they feel are sweetened or have added sugars including honey, raisins, figs, etc. and note the frequency of intake (stopped at slide 19)

Nutrition in the Practice of Dentistry (5 decks)

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