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MNT 1 > Oral/Dental Health & Nutrigenomics > Flashcards

Oral/Dental Health & Nutrigenomics Flashcards

1
Q

What is nutrigenomics?

A

Understanding the interactions between the environment, genetics, and disease. Study of how our genetic makeup and metabolic makeup relate to our physiological response to various food compounds.

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2
Q

The goal of nutrigenomics is to ________ nutritional programs resulting in:

  1. ________
  2. ________
  3. ________
A

Develop

  1. Prevention
  2. Delaying
  3. Treatment of Diseases
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3
Q

Concept of Nutritgenomics Builds on the Premises that:

  1. Diet and dietary components can alter risk of _______ ________
  2. Food components can act on the human _________
  3. Diet could potentially compensate for or accentuate the effects of _____ polymorphisms.
  4. The ________ of diet depend on the balance of health, disease states, and on the individual’s background.
A
  1. disease development
  2. Genome
  3. Genetic
  4. Consequences
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4
Q
  1. susceptible host or tooth surface
  2. microorganisms such as streptococcus or lactobacillus in the dental plaque or oral cavity
  3. fermentable carbohydrates in the diet, which serve as the substrate for bacteria
  4. Time in the mouth for bacteria to metabolize the fermentable carbohydrates, producing acids and cause a drop in salivary pH to less than 5.5
    are the
A

four elements needed to produce dental carries

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5
Q

Foods that contain fermentable carbohydrates, which when in contact with microorganisms in the mouth can cause stimulation to begin caries process are _________

A

Cariogenic

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6
Q

Foods that do not contribute to decay, are not metabolized by microorganisms, and do not cause a drop in salivary pH to 5.5 or less within 30 minutes are _______

A

Cariostatic

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7
Q

Eggs, fish, meat, and poultry, most vegetables, fats and sugarless fumes are examples of ______

A

Cariostatic foods

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8
Q

What is the term for dry mouth caused by inadequate saliva production?

A

xerostomia

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9
Q

What is the term for inflammation of the oral mucosa, causing severe pain and ulceration of the gingiva, oral mucosa, and palate causing eating to be painful?

A

Stomatitis

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10
Q

Plaque in atherosclerosis contains ________

A

Triglycerides

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11
Q

Individuals who are considered very high risk should have an LDL of _______mg/dL

A

<70 mg/dL

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12
Q

What is the total percentage of fat someone should have per day?

A

25-35%

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13
Q

Total cholesterol is made up of __________

A

HDL, LDL, Triglycerides

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14
Q

What is an inflammatory marker in CVD?

A

Fibrinogen

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15
Q

Normotension is recognized by what values?

A

120/80

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16
Q

Risk for CVD can be decreased with high ______

A

HDL cholesterol

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17
Q

What type of fat decreases LDL cholesterol?

A

Monounsaturated

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18
Q

What is the recommended saturated fat by TLC diet?

A

7% of total cals

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19
Q

What is the desirable level for HDL?

A

> 40 mg/dL

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20
Q

What is a food that is rich in monounsaturated fat?

A

avocadoes

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21
Q

What is a medical condition in which person is short of breath, retains fluid?

A

CHF, Congestive Heart Failure

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22
Q

What is the primary diet for people with CHF?

A

low sodium

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23
Q

Patient w/high cholesterol consumes a diet emphasizing ______ _____

A

saturated fats

24
Q

How many mg of sodium in 1 tsp of salt?

A

2400mg

25
Q

stress, smoking, inactivity, diet are _______ risk factors

A

modifiable

26
Q

diabetes, metabolic syndrome, obesity are _____ risk factors

A

controllable

27
Q

What is the term for excessive thirst?

A

polydipsia

28
Q

T1 DM has an absolute deficiency of _____

A

insulin

29
Q

What is not a symptom of heart failure?

A

bloated abodmen

30
Q

What is not excluded from the dash diet?

A

Dairy

31
Q

What mineral is not featured in dash? The minerals featured include potassium, magnesium and calcium

A

Cl

32
Q

What is HTN criteria?

A

140/90

33
Q

What is included in metabolic syndrome?

A

intrabdominal obesity

34
Q

AMA recommendation for Hemoglobin A1C is less than ______

A

<7%

35
Q

Recommendation from trans fatty acids by TLC is ______

A

0 or as low as possible

36
Q

What is the term for excessive urination?

A

polyuria

37
Q

Term for impaired glucose motility is ______

A

gastroparesis

38
Q

What is hypoglycemia followed by rebound of hyperglycemia?

A

Somogyi effect

39
Q

What are the risk factors for T2 DM?

A

genetic + environmental factors

40
Q

What is one treatment for DKA?

A

Electrolyte replacement

41
Q

This is not a ketone body

A

acetyl coA

42
Q

Ketones bodies are produces as a result of what?

A

Fat breakdown

43
Q

What macronutrient aids slow down of glucose levels?

A

Protein

44
Q

Preprandial plasma glucose levels recommended by ADA are ______

A

80-130 mg/dl

45
Q

Peak post prandial plasma glucose levels recommended by ADA is ______

A

<180

46
Q

Element that can create a susceptible tooth for dental carries?

A

Acidic Saliva

47
Q

What is the microorganism needed to ferment carbs to form dental carries?

A

Streptococcus mutans

48
Q

pH level needed for pH level to drop down for oral bacteria to begin the metabolism process is

A

5.5

49
Q

What is considered anticarigenic

A

xylitol

50
Q

What isn’t a carciogenic causing food?

A

carrots

51
Q

What is a cariostatic food

A

egg

52
Q

what practice promotes dental carries

A

snacking on carciogenic foods

53
Q

nutrigenomics will not

A

cure

54
Q
  1. liquids clear quickly
  2. sticky foods that adhere to teeth/between
  3. chews that stimulate saliva flow
  4. high fiber/fat/protein w/no or little fermentable cho are cariostatic
  5. length of exposure
  6. dairy buffer acid
  7. nuts high fat, & fiber
    are all factors of
A

cariogenicity

55
Q
  1. modify fermentable CHOs
  2. Brush, rinse, chew sugarless gum (15-20 min)
  3. Snack on cariostatic foods
  4. avoid carbonated beverages
  5. floss twice daily
  6. use fluoridated toothpastes, gels, rinses
    are al ways to take care of
A

your teeth

56
Q

anticariogenic foods prevent plague and include

A

xylitol, sugarless gum, and aged cheese

57
Q
  1. grains
  2. fruits
  3. dairy
  4. sugary beverages
  5. sweets
A

are carcinogenic foods

MNT 1 (4 decks)

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