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Nutrition in the Practice of Dentistry > Quiz 1 > Flashcards

Quiz 1 Flashcards

1
Q

Calories per gram of Protein, Carbohydrate, Fat, and Ethanol:

A

4, 4, 9, 7

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2
Q

Calorimeter - protein =

A

5.6 cal

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3
Q

True or False? Nitrogen is utilized by the body for energy.

A

F

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4
Q

Where is oxygen found in fat?

A

Carboxylic acid residues only

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5
Q

Energy is needed for:

A

basal metabolism, activity, digestion and absorption

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6
Q

Specific dynamic action:

A

energy use above the resting metabolic rate for digestion and absorption

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7
Q

True or False? Most energy is spent being active.

A

F. most spent on physiologic processes

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8
Q

Define basal metabolism:

A

minimum energy to maintain life, energy needed to keep the awake and resting body alive

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9
Q

Units of measurement for BMR:

A

calories per square meter of body surface per hour

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10
Q

Does BMR increase or decrease during life?

A

decrease

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11
Q

What regulates BMR?

A

thyroxin

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12
Q

What causes BRM to increase?

A

fever, injury, infection, stress, pregnancy and lactation

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13
Q

BMR is higher in (2):

A

males and tall people

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14
Q

True or False? Babies have a higher metabolism than sedintary adults.

A

T

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15
Q

At (low/high) environmental temperatures more energy is required to maintain body temperature

A

low (probably both, right?)

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16
Q

about __ to ___% of total calories is used for specific dynamic action

A

5-10%

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17
Q

What is the thermic effect of food known as?

A

specific dynamic action

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18
Q

specific dynamic action protein, carbohydrates, and fats

A

protein: 12%, carbohydrates: 6%, fats: 2%

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19
Q

What % of total energy expenditure do basal metabolism and SDA account for?

A

about 80%

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20
Q

What food type requires the least amount of energy to digest?

A

fats

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21
Q

Protein break down to:

A

ama initially OR protein to glucose, which requires more energy

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22
Q

What % of caloric energy is used for activity?

A

20%

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23
Q

What is BMI?

A

weight-for-height standard, most closely related to body fat content

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24
Q

How to calculate BMI:

A

weight (in kilograms) divided by height (in meters) squared

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25
Q

Healthy BMI range:

A

18.5 to 24.9

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26
Q

Overweight BMI:

A

≥ 25 indicates overweight

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27
Q

Obesity BMI:

A

≥ 30 indicates obesity

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28
Q

BMI ≥ __ increases risk for weight-related health disorders such as type 2 diabetes and cardiovascular disease

A

25

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29
Q

Adult BMI should not be applied to:

A

growing kids, older people, pregnant and lactating women, muscle heads

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30
Q

True or False? We eat about the same amount of calories as about 100 years ago.

A

T

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31
Q

Why are we larger as a population than 100 years ago?

A

we are less active

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32
Q

What % over average body weight categorizes a person as being overweight?

A

10% over normal

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33
Q

What % over average body weight categorizes a person as being obese?

A

20% over normal

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34
Q

Obesity contributes to:

A

gall bladder disease, gout, arthritis (GAG)

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35
Q

Etiology of obesity:

A

genetics, eating, increase in adipose cells during infancy and childhood (?), lack of satiation, psychological factors, lack of activity

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36
Q

How many calories does it take to gain 1 lb?

A

3500 cal

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37
Q

Essential nutrients:

A

Protein, Carbs, Lipids, Vitamins, Minerals

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38
Q

Protein is required for:

A

growth, maintenance, muscle, enzymes, bone

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39
Q

How many essential amino acids are there?

A

nine, more than 9 essential as in infant

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40
Q

Major sources of protein:

A

meat, milk, eggs, beans

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41
Q

What is the major source of fuel in our diet?

A

carbs

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42
Q

What food source provides most fiber?

A

Carbs

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43
Q

Major sources of carbohydrates:

A

sugars, starches, cereals, breads, vegetables, fruits

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44
Q

True or False? Some fatty acids are essential for life and growth.

A

T

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45
Q

Major sources of lipids:

A

fats and oils

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46
Q

regulators of body metabolism:

A

vitamins

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47
Q

Vitamins may function as:

A

coenzymes

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48
Q

Minerals and water have roles in:

A

bone, hemoglobin, acid-base and osmotic balance, nervous system, enzyme function

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49
Q

RDA stands for:

A

Recommended Dietary Allowances

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50
Q

True or False? RDA’s are developed to apply to an individual.

A

F

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51
Q

Adipose cells produce _______ and contribute to the risk of ______

A

hormones, diabetes (overweight people have higher levels of lepton, adipose principals, and resistin)

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52
Q

10 extra calories per day = gain ___ a year

A

1lb

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53
Q

½ tsp of sugar a day = __ lb a year

A

1

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54
Q

The average person is about ___ lbs heavier in their 30’s/40s than early 20’s.

A

20

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55
Q

Quantities of vitamins and minerals required in the diet are measured in:

A

Miligram or microgram

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56
Q

This is to keep bone from being brittle:

A

Organic matrix

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57
Q

How can you make bone rubbery?

A

Remove calcium:

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58
Q

How are carbohydrates stored in the body?

A

they aren’t

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59
Q

True or False? The body can produce all longer chain FFA’s it requires.

A

F

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60
Q

Some vitamins require this to be functional:

A

Apoenzyme

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61
Q

What mainly acts as solvent for the minerals?

A

water

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62
Q

Where is most min in body?

A

bone

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63
Q

What year was the last revision of the RDA?

A

1989, 10th revision

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64
Q

What does the RDA include?

A

protein, 11 vitamins, 7 minerals, 18 age and sex categorites

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65
Q

What does DRI stands for?

A

dietary reference intakes, set for all vitamins and most minerals

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66
Q

True or False? The RDA is the minimum requirement for each item on the list of RDA’s.

A

F

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67
Q

True or False? The RDA meets the needs of all normal healthy people.

A

F. most

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68
Q

Is the RDA set at a level lower or higher?

A

higher

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69
Q

What is the RDA aimed at preventing?

A

deficiency disease, margin of safety

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70
Q

When would a person need higher levels than the RDA?

A

to prevent disease

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71
Q

True or False? The RDA differs between countries.

A

T. why?

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72
Q

What 4 main categories does the Dietary Reference Intakes include?

A

macro-nutrients, electrolytes, water other food components (e.g., dietary fiber)

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73
Q

Which do we follow at this point, RDA or RDI?

A

RDA until the updates for RDI are done

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74
Q

Four additional new sets of standards:

A

Estimated Average Requirements (EARs), Recommended Dietary Allowances (RDAs), Adequate Intake (AI), Recommended intake, Tolerable Upper Intake Levels (ULs) ART

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75
Q

The Original Food Guide Pyramid:

A

USDA (dept of agri) 1992, goal: eat less fat, sugar, and calories, variety is key, 5 food groups + fats, oils, and sweets

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76
Q

What food group formed the foundation for the pyramid in the original pyramid?

A

grains

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77
Q

True or False? Fats, oils, and sweets is a group in the food pyramid.

A

F

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78
Q

Why are fats, oils, and sweets in the pyramid if they are not a group?

A

noted for the importance of not eating excess

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79
Q

In what year did the new food pyramid come out and how does it differ?

A

2005, No one group given more importance than the others

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80
Q

Who developed the guidelines for the food pyramid?

A

USDA and DHHS

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81
Q

Goal of the dietary guidelines

A

reduce risk of obesity, hypertension, heart disease, and alcoholism

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82
Q

Current USA diet vs. Guidelines diet

A

Current: 16% protein, 50% CHO, 33% fat
Guideline: 10-15% protein, 55-60% CHO, 25-30% fat

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83
Q

10 dietary guidelines:

A

healthy weight, daily activity, follow pyramid, daily variety of grains, fruits, and vegetables, keep foods safe to eat, low in saturated fat and cholesterol and moderation of total fat, sugar, and alcohol, less salt

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84
Q

Where do we get most saturated fat in our diet?

A

animal fats

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85
Q

CHO provide ___ % of our total calories, __ sugars, ____ starches;

A

~50, ~1/2, ~1/2

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86
Q

glucose (glc) is aka:

A

(dextrose)

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87
Q

What is the major monosaccharide in the body?

A

glucose

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88
Q

List 3 monosaccharides:

A

glucose, fructose, and galactose

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89
Q

Fructose is metabolized to:

A

glucose

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90
Q

List 3 disaccharides:

A

sucrose, lactose, maltose

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91
Q

What are maltose and sucrose produced from?

A

fermenting grains and plants, respectively

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92
Q

what is sucrose made of?

A

glucose and fructose

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93
Q

What is lactose made of?

A

glucose and galactose

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94
Q

What is maltose made of?

A

2 glucose

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95
Q

Most sugar comes from:

A

Sugar cane or sugar beets

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96
Q

Most gal in diet comes from:

A

lactose

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97
Q

True or False? All polysaccharides are composed of glucose molecules.

A

F. most

98
Q

What polysaccharides have alpha-linkages?

A

starch and glycogen

99
Q

What polysacccharides have beta-linkages?

A

dextrans and cellulose

100
Q

Polysaccharides that are soluble fibers:

A

pectins

101
Q

Examples of pectins:

A

galacturonic acid and other monosaccharides

102
Q

Is dextran digestiable (ie wheatbran)?

A

no

103
Q

When these are heated, they can form jellies:

A

Pectins

104
Q

Soluble fibers can dissolve, absorb, and bind to:

A

cholesterol

105
Q

Main function of carbohydrates:

A

energy, fat metabolism

106
Q

These both require glucose to function:

A

red blood cells, brain

107
Q

Insufficient CHO leads to:

A

inadequate digestion of fats, ketone formation

108
Q

How many carbohydrates are needed daily for fat digestion?

A

at least 50 - 100 g (200-400 cal)

109
Q

When are ketones formed?

A

not enough carbohydrates, insulin-dependent diabetes

110
Q

Our liver contains a supply of carbs (glycogen) that would last the body how long?

A

one day

111
Q

If insufficient CHO, the body must:

A

make glucose from proteins, mainly low calorie, semi-starvation diet

112
Q

iv solution often contains _% glucose

A

5

113
Q

What is the RDA for carbohydrates?

A

there is none

114
Q

Functions of carbohydrates

A

nucleic acids structure (ribose and deoxyribose), glycolipids (cellular membranes), ground substance of connective tissue, palatability and food consumption, used by host bacteria (oral, intestinal), fiber source

115
Q

Average U.S. daily intake of carbohydrates:

A

250 g/day

116
Q

How many g/ day of carbohydrates would aid in a fat-lowering diet?

A

300 g/day

117
Q

Getting enough carbohydrates prevents:

A

ketosis and fat breakdown, maintains protein

118
Q

Per capita usage of sweetners per year:

A

> 100 lb

119
Q

How much sugar per day is eaten per capita, mostly incorporated into food?

A

1/3 lb

120
Q

True or False? All sweetners are non-nutritive.

A

F.

121
Q

Nutritive sweeteners:

A

high-fructose corn syrup, maple syrup, honey (botulism spores, harmful to infants), glucose, fructose, maltose, lactose (some mono, some disaccharides)

122
Q

Equal is made from:

A

aspartame

123
Q

Truvia is made from:

A

stevia extract

124
Q

Are sugar alcohols nutritive or non-nutritive sweeteners?

A

nutritive

125
Q

Examples of nutritive sweeteners:

A

sorbitol, mannitol, xylitol

126
Q

Sorbitol is ___% as sweet as sucrose.

A

60

127
Q

Another name for sorbitol:

A

glucitol

128
Q

What is sorbitol derived from?

A

glucose

129
Q

What is mannitol derived from?

A

mannose

130
Q

What is xylitol derived from?

A

xylose

131
Q

Are sugar alcohols metabolized to glucose at a slower or faster rate?

A

slower

132
Q

What are sugar alcohols used in?

A

gums, mints, and candies

133
Q

Why are there fewer calories in sugar alcohol sweeteners?

A

Additional oxygen added, not as much C and H to oxidize, fewer calories

134
Q

2 non-cariogenic sugar alcohol sweeteners:

A

Sorbitol and mannitol (all are non, right)

135
Q

Anit-cariogenic(?) sugar alcohol sweetener:

A

xylitol

136
Q

Why are sugar alcohol sweeteners less cariogenic than glucose, fructose, etc.?

A

fermented at a lower rate by oral bacteria

137
Q

True or False? Sugar alcohol sweeteners contribute to dental caries formation.

A

F

138
Q

Sugar alcohols: (2 fractions) the sweetness

A

2/3 or ¾

139
Q

Splenda is made from ___ and is ___ X sweeter than sucrose, whereas sucrose is ___ X sweeter than sucrose.

A

Sucralose, 600, 350

140
Q

How many grams of sugar needed to have the equivalent sweetness of 1 g of aspartame (mainly peptide)

A

180 g

141
Q

Examples of non-nutritive sweeteners:

A

Saccharin, Aspartame, Sucralose, Acesulfame, Stevia

142
Q

Which non-nutritive sweetener has been around the longest?

A

Saccharin, 1879

143
Q

What % of your diet would have to be made of saccharin to be linked with bladder cancer?

A

7.5% of diet

144
Q

Saccharin is safe for use in:

A

foods, drugs, or dentrifices

145
Q

Why are there calories in some foods made with non-nutritive sweeteners?

A

glucose or dextrose is usually first ingredient, otherwise it would seem as though we were adding nothing, acts as a filler almost

146
Q

What common sweetener is made of aspartame? Which is saccharine?

A

equal, sweet n’ low

147
Q

Aspartame is __ x sweeter than sucrose.

A

~180

148
Q

How many cal / g (amino acids) is in aspartame?

A

4

149
Q

Compare aspartame to saccharine:

A

lacks bitter taste of saccharin, 20 x more expensive than saccharin, don’t use if you have PKU

150
Q

Which non-nutritive sweetener is unstable at high temperatures and, therefore, can not be used for baking?

A

aspartame

151
Q

Chemical composition of splenda:

A

three chlorines instead of the hydroxyl groups on sucrose

152
Q

How many times sweeter than sucrose is stevia?

A

300 times

153
Q

Stevia is made from:

A

Stevia rebauddiana

154
Q

stevioside contains, rebaudioside A contians:

A

two linked glucose molecules (how is this different than maltose then?), three linked glucose molecules

155
Q

What is Truvia made of?

A

stevia + erythritol

156
Q

Nutritional diseases can occur from this being removed from rice:

A

bran

157
Q

Who developed the graham craker?

A

Sylvester Graham

158
Q

What is postum?

A

coffee substitute, made of roasted grains

159
Q

Component of food that decreases risk of colon cancer and intestinal disorders:

A

fiber, makes transit time faster

160
Q

Soluble fiber can bind:

A

cholesterol containing substances

161
Q

What can lower cholesterol and isn’t absorbed in body as readily when bound

A

oatmeal, statin drugs (? What?)

162
Q

Is fiber found in animals?

A

no, mainly non digestible carb containing components like cellulose or non-cellulose polysaccharides

163
Q

This holds water and is bulk producing:

A

cellulose, which is insoluble

164
Q

What is fiber?

A

nondigestable plant parts

165
Q

Examples of fiber:

A

cellulose, noncellulose polysaccharides and lignin (a non-carbohydrate)

166
Q

Fxns of noncellulose fiber carbohydrates:

A

absorb water, slow gastric emptying, make you feel full, bind bile acid, inhibit cholesterol absorption, slows glucose absorption (si)

167
Q

Lignins:

A

large phenyl propane polymers, woody parts of plants, sandy texture of pears, bind bile acids

168
Q

Are pectins shorter chains or longer chains?

A

longer chains

169
Q

Where are lignins found?

A

in plants, texture of pears

170
Q

Examples of soluble fibers:

A

Fruits, veg, oats, legumes, psyllium seeds (pectins, gums)

171
Q

Insoluble fibers:

A

brans

172
Q

Function of fiber:

A

adds bulk

173
Q

What can bind iron, zinc, and magnesium?

A

fibers, less available

174
Q

True or False? Carbohydrates can be either soluble or insoluble.

A

T.

175
Q

True or False? Non-carbohydrates can be either soluble or insoluble.

A

F. insoluble only

176
Q

Major food source for insoluble non-carbohydrates:

A

whole grains, flax seed

177
Q

Major food source for insoluble carbohydrates:

A

all plants, wheat, rye, rice, vegetable

178
Q

Major food source for soluble carbohydrates:

A

citrus fruits, oat products, beans, food thinckeners

179
Q

physiologic effects of insoluble non-carbohydrates:

A

increases fecal bulk, estrogen-like effects

180
Q

physiologic effects of insoluble carbohydrates:

A

increase fecal bulk, speed food through intestines

181
Q

physiologic effects of soluble carbohydrates:

A

delays gastric emptying; slows glucose absorption; can lower blood cholesterol

182
Q

Component of insoluble non-carbohydrates and example:

A

Lignins, cellulose/ hemi-cellulose, wheat products and brown rice

183
Q

Component of soluble carbohydrates and example:

A

components: pectins, gums, mucilages, some hemi-cellulose; examples: apples, bananas, oranges, carrots, barley, oats, kidney beans

184
Q

This type of diabetes, the patients make insulin but cells are resistant to it

A

Type II

185
Q

Insulin-dependent diabetics diet should be:

A

three regular meals per day w snacks, increase complex CHO and fiber, decrease simple sugars

186
Q

diabetics should be cautious of this in their diet:

A

Simple sugar

187
Q

3 risk factors for diabetes:

A

heredity, smoking, obesity

188
Q

How much does the response to treatment of periodontitis decrease for smokers?

A

½ of response

189
Q

Is there a significant differences in cariogenicity between starch and sugar?`

A

No, minimal

190
Q

When can starchy foods contribute as readily as simple sugars to the formation of caries?

A

when they are retained longer

191
Q

Chemicals that prevent formation of caries:

A

fluoride, chlorhexidine

192
Q

Why is it important for kids to have fluoride during development?

A

will be incorporate into flourapetite and bc stronger

193
Q

2 names for chlorhexidine solutions:

A

Peridex, PerioGard

194
Q

How does chlorhexidine solution work?

A

has substantivity (stays on tooth structure for 8-13 hours), binds to pellicle and chromophores, antimicrobial effect, can by polished off with a prophy cup

195
Q

This is effected very little by diet while this is effects greatly by diet.

A

PD, caries

196
Q

What type of infection causes dental caries?

A

bacterial

197
Q

The absence of any one of these factors will dramatically reduces caries risk:

A

The susceptible tooth, cariogenic bacteria, fermentable carbohydrate (host, bacteria, sugar)

198
Q

What 3 factors are in the interlocked circles for caries risk?

A

host, bacteria, diet

199
Q

Protective factors against caries:

A

minerals, ions, buffers, bicarbonate, phosphates

200
Q

Examples of minerals and ions that are protective factors:

A

fluoride, calcium, phosphorus: intrinsic (saliva); extrinsic (rinse, varnish),

201
Q

Mechanism by which minerals and ions are protective factors against caries:

A

promote remineralization of incipient lesions

202
Q

Mechanism of buffering agents, bicarbonate, and phosphates and protective factors against caries:

A

neutralize acids (Organic)

203
Q

Example of buffering agents, bicarbonate, and phosphates as protective factor against caries:

A

sugarless gum

204
Q

Host factors:

A

Genetics, Race, Age, nutrition, behavior

205
Q

4 circle version of caries chart:

A

bacteria, saliva (flow and composition), minerals, t.e. and fluoride status, nutrients and food components

206
Q

True or False? Malnutrition leads to caries.

A

F

207
Q

Are caries frequent or infrequent in a limited or subsistence diet?

A

infrequent

208
Q

What does a a limited or subsistence diet consists of?

A

rice, coarsely ground cereals, meat, fish, low sucrose

209
Q

How might malnutrition affect the dentition?

A

remodeling of bone

210
Q

True or False? Fructose intolerance can be hereditary.

A

T

211
Q

What happens to a person with fructose intolerance if they eat fructose?

A

nausea, vomiting, tremor, coma, and possibly convulsions

212
Q

Foods to avoid if fructose intolerant:

A

Fructose and sucrose (glucose-fructose)

213
Q

What is unique about people with fructose intolerance?

A

very few caries

214
Q

These foods alone, result in less caries than sugary foods:

A

starchy

215
Q

Why is a person at lower caries risk by eating carbohydrates rather than sugar containing foods?

A

because it is mainly glucose

216
Q

What was the Homewood House diet?

A

lactovegetarian diets without sweets, mainly dairy, fruits, raw vegetables, and nuts

217
Q

Examples of carbohydrates:

A

whole meal bread, soybeans, wheat germ, oats, rice, potatoes

218
Q

Dental health of the kids in Homewood House:

A

highly reduced caries, 75% with gingivitis due to poor oral hygiene, increase in DMFT after moving out and choosing their own diet

219
Q

True or False? Given a certain diet, a person can acquire resistance to caries.

A

F

220
Q

At what age was there a steep increase in DMFT at the Hopewood House?

A

11

221
Q

What was the study done in the mental institution in Vipeholm, Sweded?

A

changes in frequency and consistency of carbohydrate intake for 7 groups, 2 groups: sugar w/ meal, 4 groups: sweets between meals, control: basic diet

222
Q

What were the differences between the groups in the mental institution in Sweden?

A

quantity, degree of adhesiveness, and time

223
Q

Main outcome learned from Sweden study:

A

Same amt of candy eaten with other food, little effect on caries rate, no additional acid exposure

224
Q

What, besides the frequency of exposure, was shown to have an impact on the development of caries?

A

stickiness of the sugar-containing food

225
Q

True or False? Some people are resistant to caries.

A

T

226
Q

About what percent of the population is possibly resistant to caries?

A

30%

227
Q

All sugar alcohols have this chemical composition:

A

aldehyde (-CHO) group replaced with alcohol group (-CH2OH)

228
Q

3 examples of sugar alcohols:

A

sorbitol, mannitol, and xylitol

229
Q

How many calories per gram are in xylitol?

A

3

230
Q

Why is xylitol non-cariogenic?

A

not metabolized by cariogenic bacteria

231
Q

Why is it believed that xylitol may have anti-cariogenic properties?

A

Plaque lowers with xylitol, Marshall island Study: infants given xylitol syrup daily for 10.5 months in varying doses

232
Q

In which group of infants were caries the lowest in the Marshall Island study?

A

8 g/day in 2 doses (less caries than 8 grams in 3 doses)

233
Q

What in saliva affects caries risk?

A

buffers, phosphates

234
Q

True or False? Minerals influence the rate of caries.

A

T

235
Q

What is HFT?

A

hereditary fructose intolerance

236
Q

True or False? HFT showed us that glucose is cariogenic.

A

F. That sucrose is cariogenic

237
Q

Study that provided information on frequency of sugar exposure and stickiness of sugar in relation to caries frequency?

A

Vipeholm

238
Q

Study, replace sucrose with xylitol, decrease in caries:

A

Turku Finland Study

239
Q

Which study showed us that xylitol syrup provided to infants can reduce caries incidence?

A

Marshall Island Study

240
Q

Examples of noncellulose fiber carbohydrates:

A

Hemicellulose, pectins, gums

Nutrition in the Practice of Dentistry (5 decks)

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