Week 6 PP Flashcards

1
Q

2 Specific groups of bacteria found in the mouth that are responsible for dental caries are..

A
  1. Mutans streptococci (MS) (Streptococcus mutans or S. mutans)
  2. Lactobacilli (LB) - produces lactic acid from carbohydrates
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2
Q

Preventive dentistry

A

the study and practice of caries management & prevention

  • prevention and early intervention
  • just because you remove the decay (treat) it doesn’t remove the bacteria that can cause it
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3
Q

What does the presence of lactobacilli in the mouth indicate?

A

Indicates a high sugar intake

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4
Q

What is the primary cause of decay?

A

MS - mutans streptococci

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5
Q

Where does the start of decay typically occur?

A

Pits & Fissures

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6
Q

What is found in relatively large numbers in plaque?

A

S. mutans (MS)

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7
Q

Transmission of Caries Causing Bacteria

A
  1. Mutans streptococci are transmitted through saliva, most frequently from mother to infant
  2. When a mother has a high count of MS in her mouth, she can transmit the same bacteria to her infant
  3. When the number of caries-causing bacteria in the mouth increases, the risk of dental caries increases

NEWBORN is born without any MS in the mouth

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8
Q

What is Oral Biolfilm?

Plaque/Dental Plaque Biofilm/Microbial Biofilm (the same thing)

A

-colourless, soft, sticky coating that can adheres to tooth surfaces, dental appliances, oral mucosa and tongue (retainers, dentures, night guards, etc.)

-remains attached to the tooth depsite the movement of the tongue, water rinsing, and ineffective brushing and flossing

  • formation of a tooth consists of millions of microorganisms
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9
Q

The following 3 factors must be present at the same time for caries to develop

A
  1. A susceptible tooth
  2. A diet rich in fermentable carbohydrates: fruit sugars, bread, potatoes, rice, pasta processed foods, and sugary drinks
  3. Specific bacteria (caries can NOT occur ithout the presence of bacteria)
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10
Q

Caries Development

A

-it can take months even years for a carious lesion to develop
-caries is an ongoing ACTIVE process characterized by alternating periods of demineralization and remineralization
-demineralization is the dissolution of the calcium and phosphate from the hydroxapatite crystals
-remineralization is the redeposition of calcium and phosphate in previously demineralized areas
-it is possible for the processes of demineralization and remineralization to occur without any loss of tooth structure

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11
Q

The 2 Stages of Caries Development?

A

-an INCIPIENT LESION develops when caries begins to demineralize the enamel
-a cavitation, or overt, or frank, lesion is characterized b a cavity or hole in the tooth

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12
Q

What is Rampant Caries?

A

Describes the time between the onsent of the incipient lesion and the development of the cavity, it is rapid and there are multiple lesions throghout the mouth (must occur in short amount of time, 6 months)

  • can be due to a patient starting a new medication (causing dry mouth)
    -a depressive episode (not brushing)
    -consuming a lot of pop/acidic drinks
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13
Q

What is Cariogenic foods?

A

Foods that most likely cause decay

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14
Q

What is Non-cariogenic?

A

Foods that DO NOT contribute to decay

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15
Q

What are Anti-cariogenic foods?

A

Foods that reduce cariogenicity - assist with reducing acid production

  • will inhibit the acid attack, and therefore inhibit decay

Ex) aged cheddar, montery jack, swiss cheese

-pure chocolate, cocoa products (anti-cariogenic but no nutritional value)

  • they stimulate the SALIVA FLOW ** Calcium, phosphate, fluoride, etc. is in the SALIVA
  • when combined with cariogenic foods, they will limit or reduce the effects of the cariogenicity
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16
Q

Foods that cause tooth decay

A
  • sugar liquids, such as soft drinks, leave the mouth quickly and are not as cariogenic as sticky foods such as raisins and caramels
  • foods such as crackers, although they are not sweet, are cariogenic because they stick to the teeth and remain in the mouth long enough to be broken down into sugars

-imporatant factor in cariogenicicity is whether the food stimulates the flow of saliva

17
Q

Major factor in the cariogenicity of food?

A

The major factor is how long the carbohydrates stays in the mouth

18
Q

Oral clearance time for Retentive Sugars?

A

-30 mins to clear
-sticky foods

19
Q

Oral Clearance time for moderate sugars?

A

25 minutes to clear
starchy foods

20
Q

Oral clearance time for sugars in solution?

A

20 mins to clear
juicies, regular pop, sweetened coffee, energy drinks, etct

21
Q

Saliva + Acid =

A

creates a balanced pH within 20-30 minutes

22
Q

Rentiveness of foods =

A

total time for oral clearance (time it takes for food to leaave the mouth)

23
Q

What is the pH of saliva??

A

6.2 - 7.6 pH (6.7 is the average pH for saliva!!)

24
Q

What is the pH level where cavitation begins?

A

5.5-5.7 pH

25
Q

Impact of ‘Exposure Time’

A
  1. Frequency of acid exposures - if frequent, no opportunity for their teeth to re-mineralize between meals
  2. Carbs between meals is not recommended - if you do, pair with a more neutral food to help neutralize
  3. Duration of exposure - avoid sipping soft drinks or juices throught the day
26
Q

If eating each type of sugar in a meal, the total exposure time is…

A

the highest clearance time!! (do not add them up)

27
Q

Recommended foods high in nutrients and low in carbohydrates to prevent decay

A

-Proteins
-Nuts, meat, fish, tofu, eggs, hummus
-Fats - veggie oils/dressings
-Vegetables
-broth based soups
-water, non-acidic teas
-cheese/milk/dairy alternatives

28
Q

Ultimate Dietary Goals for your patients

A
  1. Eat a balanced diet according to Canada’s Food Guide to healthy eating
  2. Limit refined sugar intake and the frequency and duration of eating
  3. Pair cariogenic foods with other foods that will help aid in clearance times and buffer acids
29
Q

How to keep bones strong?

A

-include sufficient calcium in your diet
-take a daily supplement for vitamin D which helps your body absorb calcium more effectively

30
Q

How to protect your immune system?

A

-eat whole grains, green leafy vegetables, seafood, lean meats, and moderate amounds of vegetable oils to get vitamins E B and the trace mineral zinc

31
Q

Importance of maintaining body weight?

A

To prevent the onset of diabetes , heart disease, arthritis, and other disease related problems

32
Q

Importance of exercise?

A

Combines aerobic exercises such as walking and running with simple stretch training to strengthen your muscles