Theory II

  1. caloric recommendations are based on ____, _____ and ____ level
    • age
    • gender
    • activity level
  2. what are the five food groups listed in the my pyramid?
    • grains
    • vegetables
    • fruits
    • milk
    • meat and beans
  3. how many oz of grains should eat per day?
    6 oz
  4. how many vegetables do you need every day?
    2 1/2 cups
  5. how many cups of fruit are you supposed to have a day?
  6. how much milk are you supposed to consume a day?
    3 cups
  7. how many oz of meat and beans are you supposed to get a day?
    5 1/2 oz
  8. what means a lifestyle that includes only the light physical activity assocaited with typical day to day life
  9. what means a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at 3 to 4 miles per hour in addition to light physical activity assocaited with typical day to day life
    active (HA I guess I am not this I would be considered sedentary or somewhere in between..lazy lazy lazy thats me)
  10. nutrient needs increase with ____ and decrease with increasing ____ and ____ lifestyle
    • activity
    • age
    • sedentary lifestyle
  11. the dietary guidelines emphasize _____ ____ and ____ ____. promote a healthier ______. Reduce the risk of ____ ____ more than any previous version
    • physical activity
    • caloric control
    • lifestyle
    • chronic disease
  12. what is the gateway to he health of the entire body?
    the oral cavity
  13. t/f nutritional deficiencies cause periodontal disease
  14. what type of diet encourages biofilm buildup and proliferation of bacteria?
    soft sticky diet
  15. what elements are strongly associated with wound healing?
    • vitamin B complex
    • vitamin C
    • dietary calcium
  16. what does the B complex refere to?
    all the water soluble vitamins except C (thiamin, riboflavin, nicacin, pyridoxine, cobalamin, biotin, folic acid and pantothenic acid)
  17. what vitamin is needed for collagen formation and intercellular material and healing tissues after procesdures including scaling and root planing
    vitamin C
  18. what is necessary for the continuous exchange of calcium between the blood, skeletal bones and other cells?
    vitamin D
  19. ____% of calcium in the body is in the bones and teeth and ____% is in the body tissues and fluids
    • 99
    • 1
  20. what is dietary calcium essential for?
    • cell metabolism
    • muscle contraction
    • nerve impluse transmission
  21. when smokers are low in what dietary vitamin their periodontal disease is more severe
    vitamin C
  22. t/f periodontal diseases are not caused by nutritional deficienceis but malnutrition may contribute to teh progression of periodonal disease symptoms
  23. what is the purpose of recommending firm fibrous foods to a pt?
    stimulate the tissues and improve circulation (carrots or apples)
  24. t/f chewing firm foods increases salivary flow
  25. what is indicated for adequate wound healing?
    soft diet of high quality protein (puddings, scrambled eggs, milkshakes, yogurt and cottage cheese)
  26. what is an essential mineral for dental caries prevention
  27. t/f caries is a result of nutrient deficiency
    false-result of excess CARIOGENIC FOODS not nutrient deficiency
  28. what are two examples of acid forming organisms that use fermentable carbohydrates from the diet to produce acid?
    • streptococcus mutans
    • lactobacilli
  29. what protects and nourishes the microorganisms?
    dental biofilm
  30. what type of nutrition assessment is of the patients dietary intake over the previous 24 hours
    food diary
  31. t/f a food diary is the best way and gives you a great look at the patients overall nutrition
    FALSE-only one day, not necessarily representative of a patients normal diet
  32. what type of nutrition analysis is a 3, 5 or 7 day diary and includes one weekend day
    dietary analysis recording form
  33. what is the pts dietary analysis recording being evaluated for? 3
    • eating patterns
    • consumption and frequency of fermentable carbs
    • nutritional adequacy
  34. what are some common omissions from the food diary? 9
    • garnishes (frosting, whipped cream, butter, salad dressing, oil)
    • beverages (quanitity, sweetened, decaffeinated)
    • snacks (type brand quanitity)
    • chewing gum or mints
    • canned furit (packed in water or syrup)
    • fruit and vegetables (canned fresh or frozen)
    • cereal (brand, type of milk, sugar, quantity)
    • potato (backed mased or fried)
    • seasoning or sauces (quantity or type)
  35. what are the tree principal parts of the food diary to analyze?
    • number of servings in each food group
    • frequency of cariogenic foods
    • consistency of the diet
  36. t/f you want to empower the pt to get involved in making the suggestions and recommendations for change. put the responsibility for change on the pt
    both statements are true
  37. t/f the sucrose from cariogenic food on the tooth surface can be changed to acid in minutes
  38. what is the critical level of pH for demineralziation of enamel?
  39. what is better for your mouth frequent small meals or 3 meals a day spread apart?
    3 meals a day spread apart
  40. the quantity of cariogenic food is not as significant as what?
    when and how often the tooth is exposed to the foods
  41. what does continuous sipping of sucrose containing beverages do?
    does not allow for remineralization to occur, the pH does not rise above the critical level
  42. t/f you saliva will clear away food after you brush and floss at night while you sleep
    false-saliva decreases while sleeping
  43. when is it recommended to eat proteins and fats?
    at the end of the meal they are not metabolized by bacteria
  44. cheese eatn after sweets or at the end of a meal prevents what?
    decrease in pH and production of acids in the oral cavity
  45. what does chewing a gum with xylitol after each meal do?
    reduces the levels of streptococcus mutans and promotes remineralization
Card Set
Theory II
diet and dietary analysis