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Board 2019 > nutrition > Flashcards

nutrition Flashcards

1
Q

how many nutrients are there?

A

6

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2
Q

carbs proteins and fats are

A

macronutrients

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3
Q

vitamins, minerals, and water are

A

micronutrients

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4
Q

also called saccharides are molecular compounds made from just three elements carbon hydrogen and oxygen

A

carbs

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5
Q

provide fuel for the body and brain

4 kilocalories per gram

A

carb

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6
Q

main fuel for the body and sole source of energy for the brain

A

glucose

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7
Q

refers to glucose derived from starch such as corn

A

dextrose

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8
Q

most abundant carb in nature

A

glucose

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9
Q

sweetest of monosacharies

A

fructose

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10
Q

all vegetables contain high levels of

A

fructose

asparagus artichoke broccoli leek cabbage onion tomato peanuts

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11
Q

glucose and fructose make

A

sucrose

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12
Q

sucrose is also known as

A

table sugar

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13
Q

3.9 calories per gram

A

sucrose

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14
Q

of all the sweeteners —- is most implicated in dental caries development

A

sucrose

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15
Q

true/false

xylitol works most effectively on teeth that are erupting

A

true

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16
Q

sweet n low

bitter after taste common

A

saccharin

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17
Q

equal and NutraSweet

not to be used in baking or cooking

A

aspartame

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18
Q

PKU consideration

A

cannot use aspartame

all aspartame containing products must contain a pku warning label

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19
Q

a better version of aspartame that doesn’t require warning labels is

A

neotame

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20
Q

Splenda

safe for diabetics

A

sucralose

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21
Q

carbs with three to ten units of glucose are sometimes called

A

ogliosaccarides

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22
Q

starch is a mixture of two polysaccharides

A

amylose

and amylopectin

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23
Q

poorly soluble in water and slowly digestible

A

amylose

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24
Q

nutritionally what is the most important carb

A

starch

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25
Q

glycogen is a

A

polysaccharide that is the storage form of glucose

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26
Q

where is glycogen stored

A

liver

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27
Q

recommended daily fiber is

A

25-38 grams

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28
Q

initial digestion begins in the oral cavity with the secretion of salivary amylase which converts polysaccharide into maltose

A

polysaccharide starch

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29
Q

children and adults should consume 45 to 65 percent of their calorie intake as carbs

A

atleast 130 grams of carbs per day

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30
Q

most common cause of diabetes associated death

A

increased cardiovascular risk

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31
Q

most common related diabetes emergency

A

hypogycemia

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32
Q

proteins are made up of hundreds or thousands of smaller units called

A

amino acids

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33
Q

essential
non essential
conditional

A

amino acids 3 groups

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34
Q

cannot be made up by the body must come from food

A

essential amino acid

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35
Q

can be synthesized in the body generally in the liver

A

nonessential

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36
Q

a complete —- will provide the body with all nine of the essential amino acids

A

protein

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37
Q

complete proteins are found only in

A

animal products and soy

38
Q

found in non animal foods and are generally considered healthy, nuts beans legumes rice grains

A

incomplete proteins

39
Q

combining rice and beans are an example of

A

complementary proteins

40
Q

protein digestion begins in the stomach with the action of an enzyme called

A

pepsin

41
Q

to waste away

A

marasmus

42
Q

severe protein deficiency

occurs most often in children 18 months to 2 years of age

A

kwashiokor

43
Q

bulging of the abdomen could be due to

A

kwashiokor

44
Q

increase serum cholesterol levels

A

saturated fats

45
Q

maintain serum cholesterol levels

A

monounsaturated

46
Q

most abundant fatty acid in nature

A

oleic acid and it is mono

47
Q

—- are simply fat molecules that have more than one unsaturated carbon bond in the molecule. Liquid in consistency. helps develop and maintain cells and contribute vitamin e to the diet

A

polyunsaturated fatty acids

48
Q

lowering cardiovascular risk by lowering cholesterol leels

A

omega 3

49
Q

one gram of fat has

A

9 calories

9 kilocalories per gram

50
Q

how many vitamins are there

A

13

51
Q

fat soluble vitamins are easier for the body to store than water soluble, storage is usually in the liver and adipose tissue

A

true

52
Q

vitamins are not readily excreted so they can build up toxic levels

A

true

53
Q

inadequate vitamin - consumption can alter keratinization of oral tissues

A

a

54
Q

Which vitamin e is the only form that is recognized to meet human requirements

A

alpha tocophereol

55
Q

the most common source of vitamin k in the us diet is

A

spinach

56
Q

unlike fat soluble vitamins water soluble vitamins can be destroyed by heat or by being exposed to the air they can also be lost in water used for cooking

A

true

57
Q

B1

A

thiamine

58
Q

b1 deficiency

A

beriberi

59
Q

b2

A

riboflavin

60
Q

b3

A

niacin

61
Q

what defiiency is found in alcholics

A

niacin

62
Q

remembered as the 4’Ds dementia diarrhea dermatitis and death

A

pellegra

63
Q

b9

A

folate folic acid

64
Q

plays an important role in preventing birth defects during early pregnancy spina bilfida

A

b9 folic acid

65
Q

b12

A

cobalamin

66
Q

which vitamin is needed for folate metabolism

A

b12

67
Q

what vitamin is found only in animal products but vegans can obtain b12 from sea vegetables and fortified soy milk

A

b12

68
Q

friable tissue and gingival bleeding are associated with

A

vitamin c definicieny

69
Q

glossitis suggests what deficiency

A

b12

70
Q

glossitis and cheilosis suggest what deficiency

A

b6

71
Q

gingivitis stomatititis and glossitis may indicate — deficiency

A

b3

72
Q

most abundant mineral in the body, 98 percent in bone tissue, 1 percent in the teeth

A

calcium

73
Q

forms and maintains bone and tooth structure, coagulates blood

A

calcium

74
Q

what is needed to absorb calcium

A

vitamin d

75
Q

osteoporosis is a deficency of what two vitamins

A

calcium and vitamin d

76
Q

what does not cause hypertension but does aggravate it

A

sodium

77
Q

saccarides are molecular compounds made up of

A

carbon hydrogen and oxygen

78
Q

all of the following are monosaccharies except one

a. glucose
b. ,maltose
c. frucotse
d. galactose

A

maltose

79
Q

a patient presents for tx with angular cheilosis, which of the following is a potential cause for the condition

a. zinc deficiency
b. vitamin c deficiency
c. pyridoxine deficiency
d. elevated serum vitamin d levels

A

c

80
Q

when performing an intra oral exam on your patient you notice that their tongue is swollen painful and could be described as beefy. what nutrient definiciecy might be involved

a. zinc
b. niacin
c. calcium
d. vitamin a

A

niacin

81
Q

pale oral mucosa may result from deficiency of what nutrient

a. ricin
b. sodium
c. leucine
d. vitamin b 12

A

vitamin b12

82
Q

cows milk is an excellent source of what vitamin

A

b12

83
Q

salivary amalyse is involved in the initial digestion of

a. fats
b. protein
c. dietary fiber
d. polysaccarides

A

d

84
Q

kwashiorkor is characterized by all of the following except

a. enlarged liver
b. stomach shrinkage
c. sufficient calorie intake
d. insufficient protein consumption

A

b

85
Q

collagen formation degradation and quality depends on what co factor

A

vitamin c

86
Q

as a polysaccaride dextrans are metabolized from

a. sucrose
b. maltose
c. fructose
d. glycogen

A

sucrose

87
Q

wernicke korsakoff syndrome is associated with what type of deficieny

a. thiamine
b. folic acid
c. riboflavin
d. ascorbic acid

A

thiamine

88
Q

the most common disease in which glycogen metabolism becomes abnormal is

A

diabtetes

89
Q

which nutrient is required for folate metabolism

a. niacin
b. riboflavin
c. cobalamin
d. ascorbic acid

A

c

90
Q 
omega 6 fatty acid is
a. linolenic acid.
b a non essential fatty acid
c. used to make eicosanoids
d. found in oily fish
A

c

91
Q

tocopherol is associated with all of the following except one

a. water solubility
b. antioxative reactions
c. immune function enhancement
d. inhibition of platelet aggregation

A

water solubility

92
Q

beri beri is associated with

a. ricketts
b. nystagmus
c. b6 deficinecy
d. developed countries

A

nystagmus

Board 2019 (12 decks)

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