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BDS1 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Why is nutrition important?

A

As there is a pathway between diet and oral health

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2
Q

What are the immediate causes of major dental diseases?

A

Diet,plaque and smoking

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3
Q

What are many diseases linked to?

A

Oral Inflammation

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4
Q

Why do we see changes in the mouth first?

A

Oral epithelia, grow and replace more rapidly

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5
Q

What is primary nutritional deficiency?

A

-inadequate selections of food
-age, income, education

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6
Q

What is secondary nutritional deficiency?

A
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7
Q

Which nutrients are bad?

A

CHO, sweet sticky foods etc

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8
Q

What does nutrition mean?

A

Describes the processes whereby cellular organelles, cell tissues, organs and the body as a whole obtain and use necessary substances obtained from food (nutrients) to maintain structural and functional integrity.

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9
Q

What is dietary allowances?

A

quantitative amounts for population subgroups for essential micronutrients, energy and protein

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10
Q

What are dietary guidelines?

A

targeted at individuals, advisory statements.`

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11
Q

What is the EAR?

A

Estimated average requirement

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12
Q

What is the RNI?

A

Reference Nutrient Intake

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13
Q

What is the LRNI?

A

Lower reference nutrient intake

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14
Q

What is the Safe Intake?

A

A level of nutrient at which there is no risk of deficiency

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15
Q

What is the Safe Intake?

A

A level of nutrient at which there is no risk of deficiency

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16
Q

What are the uses of dietary recommendations?

A

-By governments and NGOS in provision of food aid, food supplements and rationings
-By food industry in development and marketing
-By caterers
-Dietary guidelines and goals
-researchers

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17
Q

Name 3 macronutrients

A

Carbohydrates
Proteins
Fats and oils(lipids)

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18
Q

Name 2 micronutrients

A

Minerals
Vitamins

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19
Q

Name 4 classes of nutrients

A

Macronutrients
Micronutrients
Water
Alcohol

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20
Q

Why is electrical energy required for nutrients?

A

Maintain ionic gradients

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21
Q

Why is chemical energy required for nutrients?

A

Protein Synthesis

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22
Q

Why is mechanical energy required for nutrients?

A

Muscle contraction

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23
Q

Why is heat energy required for nutrients?

A

maintain body temperature

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24
Q

How is energy measured?

A

Units of kilocalories (kcals) or kilojoules (kJ)

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25
Q

What energy comes from fat?

A

9kcals or 37kJ/ gram

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26
Q

What energy comes from alcohol?

A

7kcal or 29kJ/gram

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27
Q

What energy comes from protein?

A

4kcal or 17kJ/gram

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28
Q

What is energy density?

A

The energy a food contains per gram

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29
Q

What is energy used for?

A

Basic metabolic rate
physical activity
Thermogenesis

Additional requirement for growth

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30
Q

When is there a positive energy balance?

A

Energy intake > energy output

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31
Q

When is there a negative energy balance?

A

Energy intake < energy output

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32
Q

What affects energy requirements?

A

Body size
Age
Activity
Pregnancy/lactation
Disease, trauma and treatments

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33
Q

How are carbohydrates synthesised?

A

By plants from carbon dioxide and water through photosynthesis

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34
Q

What are oligosaccharides?

A

3-9 monosaccharides

35
Q

What is sucrose made of?

A

Glucose and fructose

36
Q

What is lactose made of?

A

Glucose and galactose

37
Q

What is maltose made of?

A

Glucose and glucose

38
Q

What is a sugar alcohol?

A

Polyols

39
Q

What are dextrins?

A

Short chains of glucose, formed by degradation of starch by partial hydrolysis.

40
Q

What are ‘free sugars’?

A

All monosaccharides and disaccharides added to food by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juice

41
Q

What is the difference between extrinsic and intrinsic sugars?

A

Extrinsic sugars are added to food while intrinsic is naturally found

42
Q

What is ‘added sugars’?

A

Sugars and syrups that are added during manufacture and preparation but does not capture the sugars present in unsweetened fruit juice or honey

43
Q

Properties of starch

A

Storage carbohydrate
exists in granules
insoluble in water
derived from glucose

44
Q

What are the two main types of starch?

A

Amylose- unbranched chain of glucose with alpha 1-4 linkage
Amylopectin- long, highly branched polymer, alpha 1-4 linkage in each branch and branches linked with alpha 1-6 linkage

45
Q

What happens to food not digested in the small intestine?

A

It is fermented by the colonic microflora to short chain fatty acids and gases

46
Q

What is dietary fibre?

A

The portion of food which is derived from cellular walls of plants which is digested very poorly by human beings

47
Q

What are some non digestible carbohydrates?

A

Non-starch polysaccharides
Oligosaccharides
Modified starches
Resistant starch

48
Q

How is the alpha 1-4 glucose bond broken?

A

Amylase

49
Q

What is the alpha 1-6 glucose bond broke by?

A

Glucoamylase

50
Q

What is the definition of a ‘fat’?

A

Compound made up of carbon, hydrogen and oxygen

51
Q

What is the role of dietary fats?

A

energy
essential fatty acids
fat-soluble vitamins

52
Q

Role of lipids in the body?

A

Store of energy
Structural role in cell membranes
metabolic functions

53
Q

What are fats found in foods?

A

Triacylglycerols
Cholestrol
Plant sterols
phospholipids
fat soluble vitamins

54
Q

What structural factors effect the property of fatty acids?

A

Number of C atoms
Presence of double bonds
-saturated/unsaturated
-cis and trans isomers
-position of double bond

55
Q

What does saturated and unsaturated fats mean?

A

Saturated is when all C atoms are full saturated with H atoms
Unsaturated is when the C atoms form at least one double bond

56
Q

What is the difference between cis and trans fats?

A

Cis the H on double bond on same side while trans H atoms are on different sides at double bond.

57
Q

What areas of the mouth are prone to abnormal appearances?

A

Corners of mouth
tongue
palate
teeth

58
Q

What is the difference between primary and secondary nutritional deficiency?

A

Primary nutritional deficiency is caused by inadequate selection of food, age, income and education whereas secondary nutritional deficiency is caused by systematic disorders interfering with ingestion, digestion, absorption

59
Q

What nutrients are important for dental health?

A

Calcium, phosphorus, vitamins A, C and D and Fluoride

60
Q

What are consequences of vitamin D deficiency?

A

Preeclampsia
Periodontitis
Childhood dental caries
Autoimmune disorders
Infectious diseases
Cardiovascular disease
Type 2 diabetes
Neurological disorders

61
Q

Why is vitamin D needed?

A

For relevant mineral density, it helps absorb, carry and deposit calcium in the bones that support teeth.

62
Q

What can a lack of vitamin D lead to?

A

Dental caries or weak or brittle teeth that easily break and crack.

63
Q

What are the primary reasons for nutrient imbalance?

A

Inadequate intake
Malabsorption
Nutrient wasting

64
Q

What medical conditions can cause a nutrient imbalance?

A

Chrons disease
Cystic fibrosis
HIV

65
Q

What social factors may contribute to nutritional deficiency?

A

Poverty
Homelessness
Famine
War

66
Q

What does ‘nutrition’ mean?

A

Nutrition describes the processes whereby cellular organelles, cells, tissues, organs and the body as a whole obtain and use necessary substances obtained from foods to maintain structural and functional integrity.

67
Q

What is it meant by the term ‘prebiotics’?

A

a non-digestible food ingredient that promotes the growth of beneficial microorganisms in the intestines.

68
Q

What are natural sources of insulin and oligofructose?

A

Chicory roots
Garlic
Artichokes

69
Q

What is ‘dietary fibre’?

A

Dietary fibre is a type of carbohydrate that cannot be digested by our bodies’ enzymes.

70
Q

What does maltase digest maltose into?

A

2 molecules of glucose

71
Q

What does lactase digest lactose into?

A

Glucose and a galactose

72
Q

What does sucrase digest sucrose into?

A

A glucose and a fructose

73
Q

What are the two main sugar transporters?

A

GLUT family
SGLT family

74
Q

What are examples of emulsifying agents?

A

Fatty acids
monoglycerides
cholesterol
protein
bile acids

75
Q

Role of dietary fats?

A

Energy provision
Essential fatty acids
Help carry fat soluble vitamins
Enables storage of energy
Metabolic functions

76
Q

What is the post absorptive state?

A

Period when the GI tract is empty and energy comes from the breakdown of our body’s reserves

77
Q

Where is the first available store of glucose found?

A

Liver

78
Q

What stimulates insulin release?

A

Increase in blood glucose
Increase in amino acids in plasma
neural stimulation of pancreas
gut hormones

79
Q

What is insulin release decreased by?

A

Reduction in blood glucose
Sympathetic neural stimulation

80
Q

What is the role of glucagon in regulation of metabolism during post -absorptive state?

A

Released by A cells in islets of Langerhans
Increases glycogen breakdown in liver
Increase lipolysis

81
Q

What is the role of cortisol during stress?

A

Regain glucose homeostasis

82
Q

What vitamins can the body make?

A

Vitamin D by the sun
Vitamin K and some B by gut flora

83
Q

What vitamins are fat soluble?

A

A,D,E,K

84
Q

What vitamins are water soluble?

A

C, B

BDS1 (43 decks)

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