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nutrition🦷 > package 4 and 5 > Flashcards

package 4 and 5 Flashcards

1
Q

4 factors contributing to hypersensitivity

A
  • loss of gingiva
  • loss of cementum
  • loss of enamel
  • other dental factora
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2
Q

recession

A

peeling back of gums possibly uncovering the root surface, uncovering the dentinal tubules

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3
Q

6 causes of gingival recession

A
  • periodontal infection
  • instrumentation
  • periodontal surgery
  • resto procedures and oral surgery
  • ortho treatment
  • patient self care
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4
Q

what is the first fiber lost during periodontitis

A

collagen

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5
Q

what systemic conditions can periodontal disease cause

A

cardiovascular disease
diabetes mellitus
respiratory disease

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6
Q

loss of cementum

A

thickness is less than 0.5 mm and denton is exposed

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7
Q

cause of loss of cementum

A

treatment procedures
self care
root caries

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8
Q

loss of enamel

A

loss of protective area on the teeth dentin can be exposed

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9
Q

cause of loss of enamel

A

attrition
abrasion
erosion
abfraction

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10
Q

abfraction

A

loss of tooth structure by flexural forces at the CEJ

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11
Q

smear layer

A

a layer present on the exposed dentinal surfaces after instrumentation that attaches to the underlying surface in a manner that prevents the layer from being rinsed off or readily washed away

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12
Q

erosion can occur from..

A

exposure to stomach acid
dietary erosion from sources of excess acid
exposure to acidic industrial aerosols

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13
Q

5 types of tooth pain

A
  • tactile (mechanical)
  • chemical
  • thermal
  • osmotic flow in dental tubules
  • bacteria
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14
Q

other dental factors that can cause hypersensitivity

A

actual pulpal pain or chronic pulpitis

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15
Q

acute pulpal pain feeling

A

constant and severe pain

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16
Q

dentinal hypersensitivity feeling

A

sharp brief localized pain usually for a short period of time

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17
Q

chronic pulpitis feeling

A

reaccuring episodes of pain

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18
Q

2 factors contributing to gradual lessening of sensitivity

A

formation of reparative dentin
deposition of minerals at the opening of the dentinal tubules

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19
Q

4 qualities of a good desensitizing agent

A
  • provides surface coating over tubule entrance
  • provides intratubular mineralization
  • provides irritation to form secondary dentin
  • provides interruption of nerve transmission
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20
Q

2 most common desensitizing agents

A

fluorides
metallic salts

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21
Q

fluoride as a desensitizing agent

A

found to be effective include sodium or stannous fluoride in solution varnish or gel forms

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22
Q

7 characteristics of an acceptable desensitizing agent

A

rapid action
ease of application
biologic acceptance by body tissues
long lasting effects
no side effects
no pain for application
consistent effectiveness

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23
Q

3 ways if patient self care to help sensitivity

A

bacterial plaque control
self applied fluoride
good diet

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24
Q

metallic salts as a desensitizing agent

A

crystallize and creates a precipitate on the tooth surface that occludes the dentinal tubules

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25
Q

agents in metallic salts

A

strontium chloride
potassium oxalate
ferric oxalate

26
Q

3 factors to teach your patient

A

causes of gingival recession
cause of hypersensitivity of teeth
importance of correct technique for oral self care

27
Q

dentifrice

A

used for OTH desensitizing agents when mixed with fluoride

28
Q

3 other methods of desensitizing agents

A

sodium fluoride desensitizing paste
dental laser
hypnosis

29
Q

3 types of PLACEMENT methods for desensitizing agents

A

varnish
bonding adhesives
resins

30
Q

6 main nutrients

A

carbohydrates
proteins
fats (lipid)
vitamins
minerals
water

31
Q

study of nutrition

A

includes all the processes involved in the selection, intake, and utilization of nutrients

32
Q

nutrients

A

the components in food that supply the elements necessary to meet the bodies requirements for energy, growth, maintenance and repair

33
Q

carbohydrates

A

usually come from fruits, veggies, legumes and grains

is the chief source of energy and bulk

34
Q

3 groups of carbohydrates

A

simple sugars
complex carbohydrates (starches)
dietary fiber (roughage)

35
Q

what is the carb that supplies the longest lasting energy, why?

A

complex carbohydrates because they must be broken down

36
Q

proteins

A

complex molecules made by genes that give structure to our organs, bones and muscles

37
Q

what key nutrient is often referred to as the building blocks of tissues

A

proteins

38
Q

simple sugars

A

sugars composed of a single sugar molecule

39
Q

complex carbohydrates

A

starches and fibers

linked molecules converted h to sugars for energy release by the body during digestion

40
Q

fiber (roughage)

A

the part of the carbohydrate that cannot be digested to produce energy

does help bowel function

41
Q

make up of proteins

A

made up of strings of amino acids containing a well balanced mixture of all 8 essential amino acids

42
Q

lipids

A

provide concentrated energy and make food taste better, carry certain vitamins and cushion organs while supplying essential fatty acids

43
Q

cholesterol

A

is a substance made by the body and consumed in food products that come from animals

44
Q

how much cholesterol should be limited to each day

A

250 mg per day

45
Q

what happens when cholesterol oxidizes

A

it can damage the arteries

46
Q

what vitamins can prevent cholesterol oxidizing

A

vitamins A, C, and E

47
Q

vitamins

A

organic compounds that the body needs in very small amounts for normal growth and maintenance of good health to take place

play a metabolic role and release energy from all other key nutrients

48
Q

water soluble vitamins

A

vitamin C + B

usually lost in the cooking process

49
Q

vitamin C deficiency

A

causes bleeding gums and bruising

50
Q

how many vitamins have been discovered

A

13

51
Q

minerals

A

components of bones that make them rigid and strong

52
Q

4 minerals

A

calcium
phosphorus
potassium
fluoride

53
Q

what 2 minerals help form and strengthen our teeth

A

calcium
phosphorus

54
Q

water

A

the forgotten nutrient

helps to build tissue, regulate body temp and acts a lubricant for joints and mucous membranes

55
Q

how much of our body weight is water

A

2/3

56
Q

cariogenic food

A

food that produces or promotes dental decay

57
Q

non cariogenic food

A

food that does not produce or promote dental decay

58
Q

what 5 things must a food label include

A
  • individual serving size
  • number of servings per container
  • total calories
  • calories derived from fat content
  • percentage of daily value (% of RDA)
59
Q

salivary flow 3 methods of protection

A

physical- cleansing

chemical- calcium, phosphate and fluoride

antibacterial- immunoglobulins

60
Q

6 healthy habits to maintain health

A
  • eat right
  • keep bones strong
  • protect immune system
  • maintain body weight
  • exercise
  • drink plenty of pure water

nutrition🦷 (3 decks)

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