Nutrition in Oral Health Flashcards
Are simple cards more or less fermentable
more
A fermentable carbohydrate that can reduce salivary pH to less than ___ is referred to as being cariogenic.
5.5
Once pH is lowered, it remains acidic for ____ minutes until salivary buffering components raise pH
20-60
All cariogenic carbs have increased or decreased acid production when eaten together with non-cariogenic foods
decreased
Put these in order from most cariogenic to least:
- Nutritive sweeteners (sugar alcohols)
- Sucrose solids and liquids together (cookies/pop)
- Glucose or fructose solid (alone)
- Sucrose and starches together (honey on toast)
- Sucrose solids/retentive (eaten alone)
- Starches (alone)
- Sucrose liquid (alone)
- Glucose or fructose liquid (alone)
- Galactose (milk sugar)
- Sucrose solids and liquids together (cookies/pop)
- Sucrose and starches together (honey on toast)
- Sucrose solids/retentive (eaten alone)
- Sucrose liquid (alone)
- Glucose or fructose solid (alone)
- Glucose or fructose liquid (alone)
- Starches (alone)
- Galactose (milk sugar)
- Nutritive sweeteners (sugar alcohols)
Factors that influence pH decrease
-type of bacteria present
-carbohydrate exposure
(freequency, type of carb, stickiness, clearance time from oral cavity
- Buffering capacity of unstimulated saliva
- Density of plaque
Factors that influence pH increase
limiting exposure to fermentable carbs
- ammonia production good from saliva
- beneficial bacteria
- ammonia production
- salivary buffering ability
- stimulated saliva production
- diffusion of acids
A graphic representation of the rise and fall of pH over time in the oral cavity that directly relates to the frequency of food consumption.** not to do with sugar in food. FREQUENCY
Designed to educate patients and clinicians regarding the damaging effects of frequent snacking to help them develop strategies to prevent future caries.
Critical ph 5.5 in dentisty
Stephan Curve
