foods that do not lower the biofilm pH; encourage remineralization
a compound that stops the damaging effects of reactive substances seeking an electron (oxidizing agent)
a condition resulting from a lack of riboflavin
foods that lower the pH and are conductive to dental caries; the degree of cariogenicity depends on many factors, including physical form, texture, and consistency of the carbohydrate-containing food; its retention and clearance time from the oral cavity and the frequency of use
individual ingestion of a cariogenic food that exposes the tooth surface and lowers the pH in the dental biofilm.
the time from the cariogenic exposure until the food is cleared from the oral cavity; influenced by consistency and quantity of saliva; by the action of the tongue, lips, and cheeks; and by the consistency of the food.
customary amount and kind of food and drink taken by an individual from day to day.
separation of a dietary food record into individual components of the food guide pyramid; assessment of quality, of whether the individual is using an adequate dieat, and of where modifications are needed.
poor nourishment resulting from improper diet or some defect of metabolism that prevents the body from utilizing the intake of food properly.
a selectively planned or prescribed regiment of food to meet certain needs of the individual
does not support or promote bacterial growth responsible for caries formation
a chemical substance in foods that is needed by the body for building and repair; the six classes of these are proteins, fats, carbohydrates, minerals, vitamins, and water
energy-yielding nutrients that are needed in larger amounts in the diet; carbohydrate, protein, and fat
nutrients that are needed in small amounts in the diet and are not energy-yielding; vitamins and minerals
assessment of nutritional quality of a food by comparing the nutrient content with the amount of energy (kilocalories) it provided.
sum of processes involved in taking nutrients into the body and assimilating and utilizing them; includes ingestion, digestion, absorption, transport, utilization of nutrients, and excretion of waste products
inadequacy of nutrients in the tissues; the result of inadequate dietary intake or impairment of digestion, absorption, transport, or metabolism.
a healthcare professional with a minimum of a bachelor's degree in nutrition or dietetics who has attended an internship program or equivalent and passed the registration examination, all under the approval of the AMerican Dietic Association (ADA) continuing education is required to keep credentials current
the process involved in the formation of a complex substance from simpler elements or compounds; the process of building up
a diet consisting of only plant foods. Other varieties of this diet are: the fruitarian: fruits, nuts, nohey, and vegetable oils; lacto-vegetaria: vegan based with the inclusion of dairy products; lacto-ovo-vegetarian: vegan based with the inclusion of dairy products and eggs.
The recommended nutrient intake utilized when there is not enough information to establish an EAR. they have been established for calcium, vitamin D, and fluoride for all age groups.
Adequate intakes: AIs
a comprehensive term for categories of reference values that concentrate on maintaining a healthy state for the halthy general population; encompasses the current nutrient recommendations made by the Food and nutrition board of the national academy of sciences. The categories include the RDAs, AIs, EARs, and ULs
dietary reference intake DRIs
Estimates the nutrient requirements of the average individual; categorized by age and gender; foundation for the RDAs
estimated average requirements; EARs
recommendations for the average amounts of nutrients that should be consumed daily by healthy people to achieve adequate nutrient; categorized by age and gender.
recommended dietary allowance; RDAs
maximum intake by an individual that is unlikely to create risks of adverse health effects in almost all healthy individuals. They were established to avoid toxicity due to excess intake of specific nutrients from food, fortified food, water, and nutrient supplements
Tolerable Upper Intake Levels; ULs
united states department of agriculture
united states department of health and human services