Nutrition and Oral Health Flashcards
Food Group Recommendations
Grains: _____ recommended. One ounce is
1 slice bread, 1⁄2 cup pasta or cereal. Use palm or size
of a baseball to guide 1 ounce serving
Protein: _____ recommended. One ounce is
1 egg. Can tuna is 4 oz, Hamburger or Chicken breast is 4 oz. Use palm or computer mouse to guide 4 oz
Fruits: _____ recommended. 1 cup = _____ Vegetables: _____ recommended.
Dairy Products: _____ recommended
6 ounces 5.5 ounces 2 cups 2.5 cups 3 cups
How to Analyze Nutritional Status?
Patient Report of Diet Essential and Requires ____ and ____
One day Diet Recall may not be ____ and should be balanced by asking ____
One day Diet Recall standard screening at SDM
3-5 day diet diary used when screening reveals ____, but beware ____ and ____ errors
Penn Dental Medicine Health Promotion Treatment Plan
instruction honesty representative "typical diet" nutritional concerns measurement expectation
Nutrition Screening Tools
Offer standardized, quick measures to evaluate nutrition status, dietary adequacy and social factors related to nutrition
Best for at risk patients:
____
Adults and Children with chronic medical conditions, including ____, ____ and ____
elderly
diabetes
cardiovascular diseases
HIV/AIDS
Determine Your Nutritional Health
Nutrition Screening Checklist
Designed for ____ with elderly & medically complex
Provides ____ format ____ candidates for further medical & nutritional evaluation
primary care
structured
identifies
Vitamin Deficiencies in Oral Health
Fat Soluble Vitamins: ____, ____, ____ and ____
Fewer ____ Due to Storage in Fat
Vitamin A necessary for tissue integrity & growth
Vitamin D necessary for ____ uptake, bone maintenance and growth
Vitamin D essential for ____ function, used with ____ patients and similar disorders
Consider ____ with patients undergoing surgery, implants, or orthodontic care
A, D, E, and K deficiencies calcium nervous system MS vitamin supplementation
Vitamin Deficiencies in Oral Health
Water Soluble Vitamins: ____ complex & ____ Deficiencies common due to lack of storage & urinary excretion
Vitamin B & C necessary for tissue integrity, healing & maintenance and growth of ____
Inflammatory tongue lesions (____), Atrophy & Burning tongue; Also Lip & Mouth lesions (____) due to B Vitamin deficiency: ____ (B2), ____ (B3),____ (B6), ____ (B12)
B C nails, hair, skin glossitis stomatitis riboflavin niacin pyridoxine cobalamin
B12 Cobalamin
• Found in meat, fish, eggs and milk, also via enriched bread and grains
• Those limiting meats and dairy require ____ through enriched bread or cereals or tablets
Papillary ____ and erythema (lateral border, mucosa of the ____, anterior portion of ____)
supplementation
atrophy
cheek
tongue
Vitamin Deficiencies in Oral Health
Vitamin C deficiency is ____, which has been associated with ____ and mouth ____. ____ evidence for an association found between Vitamin C dietary intake and periodontitis, no evidence for Vitamin C supplements in ____ (Van der Putten et al, 2009)

scurvy periodontal disease ulcers weak periodontal care
What Causes Dental Decay?
AGENT
Complex interaction of plaque biofilm bacteria,
including strep mutans
BRUSH, FLOSS, RINSE
HOST The tooth Saliva \_\_\_\_ Saliva \_\_\_\_ \_\_\_\_ responses USE \_\_\_\_ REPLACE SALIVA
ENVIRONMENT
Dietary Free Sugars
LIMIT SNACKING REDUCE ____
Bacteria + Sugar = ____ Acid on Tooth = ____
quantity
quality
immune
fluoride
sugar
acid
decay
Best Ways to Prevent Dental Decay
Agent: remove or alter bacteria through ____ or ____ means
Host: protect teeth with ____ and ____; increase ____
Environment: reduce or eliminate ____
mechanical chemical fluoride sealants saliva free sugars
Pivotal Role of Free Sugars ( • Free sugars (WHO, 2015): “All mono and disaccharides added to food plus those sugars naturally present in honey, syrups and fruit juices and concentrates” Sheiham & James, JDR 2015)
____ start the process and set off the causal chain
Sheiham questions the multifactorial cause explanation, emphasizing caries as a ____ mediated disease
WHO Guidelines on Sugar Reduction: Less than ____ of total energy (calorie) intake

sugars
diet
10%
Stephan Curve Shows ____
After ____
relative cariogenicity
sugar ingestion
Acidic foods promote ____ and ____
Strong acids: \_\_\_\_, \_\_\_\_, \_\_\_\_, \_\_\_\_ Weak acid (strong alkaine): \_\_\_\_, \_\_\_\_, \_\_\_\_, \_\_\_\_
____ added to many beverages
dental decay
surface erosion
white bread
alcohol
colas/sodas
sugar
asparagus
cayenne pepper
melons
kelp
phosphoric acid
Relative Cariogenicity
– It Depends…
How much Sugar is in product?
How much ____ (inherent or added phosphoric acid?)
When is Food ____: Snack or Meal?
What is Food ____: Crunchy or Sticky?
How is Food ____: Stays in Mouth or Beverage quickly swallowed?
Fructose in fruits as cariogenic as ____
____ & ____ More Concentrated & Retentive
____ (Cooked Starch/Sugar)
Cereal, Pancakes, Donuts, Potato Chips More ____

acid eaten form eaten sucrose bananas raisins maltose retentive
Relative Cariogenicity How much Saliva is present? What is quality of Saliva? Any \_\_\_\_ reduce Saliva? Any \_\_\_\_ reduce Saliva? 
medications
chronic conditions
