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74 Cards in this Set
- Front
- Back
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What are the 5 things that the science of nutrition includes??
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Science of Nutrition includes...
- the intake of food - The process incolced - The applied science of it that involves counseling - the essential nutrients(required intakes) & Nonessential nutrients |
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The recommended dietary allowance is an assessment guide the focuses on ____?
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Recommended dietary Allowance is an assessment guide that focuses on
~the amounts of nutrients necessary to prevent deficiency |
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What are the 2 things that the Dietary Reference intake is based on?
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Dietary Reference Intake is based ~ on the observed average intake to sustain a defined nutritional status &
~ based for the daily value and/or Reference Value |
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What is the estimated average requirement and what is used for??
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Estimated average requirement- the amt estimated to meet the needs of 1/2 of the healthy individuals in a specific age & gender group
~ Useful in assessing nutrient adequacy in planning group |
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What is the Adequate Intake and what is it derived from??
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Adequate Intake is the average amount to maintain a defined nutritional state.
It is derived from the mean nutrient intake |
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What is the tolerable upper intake level & what is it based on?
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Tolerable upper intake level is the maximum daily level of nutrient to avoid toxic effect. It is based on the combined intake.
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The acceptable macronutrient distribution ranges are the energy producing nutrients that are needed in larger amounts. The acceptable macronutrient distribution ranges are established to ensure _____.
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The acceptable macronutrient distribution ranges are established to ensure sufficient intakes of essential nutrients while reducing the risk of chronic disease. These are the energy producing nutrients that are needed in larger amounts.
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___ is the dietary energy intake that is predicted to maintain energy balance in healthy normal weight individuals of derived age, gender, weight, height, and physical activity level consistent with good health.
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Estimated Average Requirement (EER)
~ whats needed to maintain energy balance ~ defined by age, gender, weight, height, & physical activity level |
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The new food guide pyramid is based on __, ___, ___
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New pyramid is based on proportions, variety, and moderation
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WHat are the 5 groups that the new pyramid consist of?
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Pyramid groups consist of...
~ Bread, rice, pasta 6-11servings ~ Vegetables 3-5 servings & Fruit Groups 2-4 servings ~ Milk, Yogurt, Cheese 2-4 servings ~ Fats & Sweets ~ Meat, Poultry, FIsh 2 - 3 servings |
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What are the 2 types of Digestion??
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1. Mechanical - chewing & paralysis
2. Chemical - Enzymes & digestive Juices |
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__ is the splitting of larger molecule into smaller ones that are water soluble and can be used by cells; this reaction requires water. THese reactions depend on ___ (complex proteins that enable metabolic reactions to proceed at a faster rate w/o being exhausted themselves).
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Hydrolysis- is the splitting of larger molecule into smaller ones that are water soluble and can be used by cells; this reaction requires water. THese reactions depend on ENZYMES (complex proteins that enable metabolic reactions to proceed at a faster rate w/o being exhausted themselves).
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__ is the taste sensations evoke pronounced feelings of pleasure or aversion.
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Gustatory - taste sensation evoke prounce feelings of pleasure or aversion - consist of tast buds
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Saliva that is secreted by the salivary gland is essential in taste sensation functioning to (10)
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Saliva function...
~ used to secrete protein ~ provides calcium ~ lubricate oral tissue to assist in chewing / transport ~ remove debris from teeth ~ provide antibacterial action ~ neutralize, dilute, buffer bacterial acids ~ aid in remineralization ~ affect rate of plaque accumulation ~ influence taste ~ allow for ease in talking |
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Starch digestion begins in the mouth __ or __ initiates starch digestion. This enzyme initiates hydolysis of complex carbohydrates to simple sugars.
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Starch digestion begins in the mouth PTYALIN or SALIVARY AMYLASE initiates starch digestion. This enzyme initiates hydolysis of complex carbohydrates to simple sugars.
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___ transports bolus (mass of food) where it is transported to the stomach by peristalsis and gravity. Bolus mixes with gastric secretion.
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ESOPHAGUS transports bolus (mass of food) where it is transported to the stomach by peristalsis and gravity. Bolus mixes with gastric secretion.
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Two major enzymes are found in gastric juice: __ & __
__ is capable of hydrolyzing large protein molecules to smaller fragments, used to digest the proteins. ___ is involved in digestion of short and medium chain triglycerides, this digest the fats. |
PEPSIN & LIPASE
Pepsin- digest the proteins makes lg protein molecules to sm fragments. Lipase- digest the fats consist of a short to medium chain. |
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___ are secreted in the stomach is essential for absorption of vitamin B12 in the sm intestine.
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Intrinsic Factor
are secreted in the stomach is essential for absorption of vitamin B12 in the sm intestine. |
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___ is the principle site for nutrient absorption.
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Small intestine
is principle site for nutrient absortion |
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___ ~ functions to reabsorb water & electrolytes
~ used to form & store residue ~ has species of microorganisms living in this called ____ - is some of the good bacteria that is in charge of synthesizing vitamin K (responsible for clotting factor) |
LARGE INTESTINE
~ functions to reabsorb water & electrolytes ~ used to form & store residue ~ has species of microorganisms living in this called MICROFLORA- is some of the good bacteria that is in charge of synthesizing vitamin K (responsible for clotting factor |
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What is the goal for nutritional assessment and counseling for dental hygiene patients?
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Goal = Client adherence so that oral health is improved
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What does the nutritional assessment involve?
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The assessment involves compiling & comparing data from various sources
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What are the 3 evaluation tools??
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Evaluation Tools:
~ Health history- meds, ect ~ Social history- what influence your meals; cultural, social status, economic ~ Dental history- do pt have a lot of caries, snacking patterns |
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WHat are the 4 steps that the clinical observation consist of??
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Clinical observation...
1. General appraisal 2. Extra & Intra oral assessment 3. Anthropometric Evaluation- measurements of physical characteristics such as height, weight, & change in weight. 4. Laboratory Information |
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A dietary intake consist of ____? (5)
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Dietary Intake
- Screening a diet history - 5 day diet diary - Quantity of data - Analysis of nutrient & sugar intake - Clint actively involved |
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___ consist of
~ evaluation of dietary intake ~ circle carbs in red ~ distinguis carbohydrate form, frequency ~ computer dietary analysis ~ goal to identify & correct habits |
Biochemical Analysis
consist of ~ evaluation of dietary intake ~ circle carbs in red ~ distinguis carbohydrate form, frequency ~ computer dietary analysis ~ goal to identify & correct habits |
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In the formation of a treatment plan for nutrition assessment what are the 3 things that must be done?
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Formation of treatment plan
~ work together to individualize ~ consider food preference & allergies ~ minimal change for compliance |
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During __ & ___ the purpose of the counseling is to motivate, must encourage clint, and the client needs to internalize.
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Integration & Implementation
- Purpose of counseling is to motivate - Encourage client - Client needs to internalize |
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What are the things you want to make sure to cover at the follow up appointment?
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Follow Up:
- Clarify information - Revise existing goal - point out positive behavior to client - makes the pt feel a sense of accomplishment - evaluation is a ongoing process |
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What are some Facilitative communication skills you want to use when counseling a patient?
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Facilitative communication skills
~ good rapport ~ nonjudemental ~ noncritical ~ listening ~ ask open ended questions ~ have a warn friendly approach ~ have good eye contact |
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Preventative services___ is
a patient at risk for caries ~ adolescents at risk - high intake of soft drink & snack ~ counseling for pt w/ xerostomia or cariogenic diet patterns ~ proactive diet suggestions for new denture wearers ~ diet advice before radiation or chemotherapy |
PRIMARY PREVENTION
is a patient at risk for caries ~ adolescents at risk - high intake of soft drink & snack ~ counseling for pt w/ xerostomia or cariogenic diet patterns ~ proactive diet suggestions for new denture wearers ~ diet advice before radiation or chemotherapy |
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preventative service ____ is when pt shows early danger signs of caries
~ adolescents w/ cervical decalcification ~ adults w' decalcification due to GERD |
SECONDARY PREVENTION
early danger signs of caries ~ adolescents w/ cervical decalcification ~ adults w' decalcification due to GERD |
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Preventative services ____
provides supportive & rehabilitative services ~ adults w/ history of caries and many restorations ~ An elderly person with new prosthetic devices |
TERTIARY PREVENTION
provides supportive & rehabilitative services ~ adults w/ history of caries and many restorations ~ An elderly person with new prosthetic devices |
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A newborn has human like unique qualities. Breast milk that best when introduced the first few months contains ___ (5)
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Breast milk - best introduced in first few months contains
~ Active Enzymes ~ Growth Factors ~ Living Cells ~ Hormones ~ Antibodies |
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When can you introduce baby food in a newborn's diet?
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At 4-6 months
- when you can introduce baby food in a newborn's diet |
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___ is the presence of one or more decayed, missing, or filled tooth surfaces in an primary tooth in a child younger than 6 years old. This term is also called ____ & associated w/ inappropriate feeding practices such as putting baby to bed w/ bottle.
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Early childhood caries
~the presence of one or more decayed, missing, or filled tooth surfaces in an primary tooth in a child younger than 6 years old. ECC is also called BABY BOTTLE TOOTH DECAY (BBTD) and is associated w/ inappropriate feeding practices such as putting baby to bed w/ bottle. |
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Commercial formulas do or do not contain fluoride??
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Commercial formulas do NOT contain fluoride.
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If a newborn has a ___ the length of time needed for feedings to provide adequate nutrients can be exhaustive for mother & infant. Because of the opening between the roof of mouth & floor of nasal cavity, negative pressure needed for sucking cannot be created.
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CLEFT PALATE
~ feeding process is much slower ~ Because of the opening between the roof of mouth & floor of nasal cavity, negative pressure needed for sucking cannot be created. |
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Toddlers (1-3yrs old) go through ___ which is when he/she refuses to eat anything except one food for several days- in toddlers & kids are common and a way to assert independence.
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Food jags - common in toddlers and preschoolers
-when kids refuse to eat anything except one food for several days |
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SKim milk & other low dairy products may be introduced after the child's __ birthday.
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After 2 years of age skim milk and other low dairy products may be introduced.
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Difficulties with sucking, swallowing, spoon feeding skills w/ semisolid or solid foods, chewing development, and independent feeding are common in a ___ child.
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Special Need Children
~ have problems w/ tongue thrust, spoon feeding, sucking, and swallowing |
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Toddlers & Preschoolers...
Another factor in caries formation is ___ , this is influenced by the presence of fermentable carbohydrates, physical properties, and frequency of consumption. All carbs are fermentable except ones w/ fiber. |
toddlers & preschooler
Oral Problems ~ Cariogenic food influenced by presence of Fermentable Carbohydrates |
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___ : this age range generally marks exfoliation of all/ most primary teeth and eruptiom of most permanent this can make it difficult for the child to eat.
~New friends influence choices ~Have poor appetite due to stresses such as school or emotional ~ Ravenous after school- snacks ~ Intake may suffer because of no time |
School Age 7-12 yr olds
~this age range generally marks exfoliation of all/ most primary teeth and eruptiom of most permanent this can make it difficult for the child to eat. ~New friends influence choices ~Have poor appetite due to stresses such as school or emotional ~ Ravenous after school- snacks ~ Intake may suffer because of no time |
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___ age group
~ have an increase in nutrition requirements due to growth of long bones ~ have great need for calcium or vitamin D for future skeletal health ~ The most common influencing factor is peers ~ When counseling this age group it is needed to appeal to their physical image ~Concerns we may have with this group is anorexia & bulimic |
Adolescents
~ have an increase in nutrition requirements due to growth of long bones ~ have great need for calcium or vitamin D for future skeletal health ~ The most common influencing factor is peers ~ When counseling this age group it is needed to appeal to their physical image ~Concerns we may have with this group is anorexia & bulimic |
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____ age group
~ 85% if geriatric have chronic disease ~ the oral function declines w/ age mainly due to meds they are taking (like ones that cause xerostomia) ~ oral cavity- xerostomia ~ GI tract: changes in motility, secretions ~ Mucoskeletal- bone resorption ~ Economic, social, psychological factors ~ trabecular patters on osteoporosis pt looks different |
MATURITY
~ 85% if geriatric have chronic disease ~ the oral function declines w/ age mainly due to meds they are taking (like ones that cause xerostomia) ~ oral cavity- xerostomia ~ GI tract: changes in motility, secretions ~ Mucoskeletal- bone resorption ~ Economic, social, psychological factors ~ trabecular patters on osteoporosis pt looks different |
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FOOD PATTERNS/preference are developed during childhood & reflect family's lifestyle as well as ___ (7)
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Food patterns based on
1. ethnic or cultural- table manners, what they eat 2. social 4. geographical 5. status & symbolic- religious belief, cost, availability of food 6. psychologic components 7. Budgets- nutrient density: get the most nutrient from food that is also cost effective |
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____ is the amount of nutrients in a food relative to the number of kilocalories it provides.
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Nutrient Density
~ the amount of nutrients in a food relative to the number of kilocalories it provides. |
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What are some programs that is used as a nutrition resource that are available to help financially, assist w/ food budgeting, or teach basic nutrition & meal planning? (5)
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Referrals for Nutritional Resources ....
1. Health Department- have various programs to provide nutrition services, baby clinics,& family health centers 2. WIC- designed to prevent nutritional problems in this high risk, low income group. 3. Programs for Elderly (meals on wheels)- provide group& home delivered meals to though at risk for malnutrition 4. Expanded food nutritional programs - designed to help lower socioeconomic groups w/ all aspects of nutrition 5. Headstart- preschool program for lower income kamilies the furnish meals as well as nutrition ed is available for parents |
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Effects of processing on food
___ removes the bran cost of grains. Removal of the high lipid containing bran produces a more stable grain increasing the shelf life. |
Milling - type of food processing
- strips nutrients on grains - provides stability & prolongs the shelf life |
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Effect of processing on food
___ foods are usually popular because they save time in meal preparation, planning, purchasing, and cleanup. These foods require more preservatives and may contain more sodium & fat than home cooked products. |
Convenience Foods
- more sodium & fat than home cooked products |
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Effects of processing on food
- ____ food lack rich source of vitamin A - calories count higher 900 to 1800 - sodium is higher than home cooked food - fat content is 51% higher |
FAST FOOD
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Effect of processing on food
___ is added to foods to prevent spoilage & maintain consistency, used for foods that are fortified - used to enhance appearance, flavor, or when nutrients are added in |
ADDITIVES
- added to foods to prevent spoilage & maintain consistency, used for foods that are fortified - used to enhance appearance, flavor, or when nutrients are added in |
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Only form of carbs not cariogenic are ___
Carbs are consider the main source of ___ or ___ |
Only form of carbs not cariogenic is fiber
Carbs are consider the main source of energy or fuel |
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How much kcal/gram do carbs have?
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Carbs 4kcal/gram
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___ is a type of monosacharides
oMajor energy source oFinal breakdown of all carbs oVery abundant oranges, grapes, dates, corn, carrots |
Glucose: is a type of monosacharides
oMajor energy source oFinal breakdown of all carbs oVery abundant oranges, grapes, dates, corn, carrots |
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___ is a type of monosacharides
oAlso called Fruit sugar, or levelose oFound naturally in honey and fruits oBody can convert this into glucose oex Banana because longer it sits there it get sweeter |
fructose- is a type of monosacharides
oAlso called Fruit sugar, or levelose oFound naturally in honey and fruits oBody can convert this into glucose oex; Banana because longer it sits there it get sweeter |
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___ is a type of monosacharides
oMilk sugar oProduct of lactose digestion |
Galactose is a type of monosacharides
oMilk sugar oProduct of lactose digestion |
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___ are 2 monosaccharides or double sugar or double unit.
-Contribute to body only after it’s digested |
Disaccharides are 2 monosaccharides or double sugar or double unit.
-Contribute to body only after it’s digested |
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3 types of Disaccharides
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3 types of Disaccharides
-sucrose -lactose -maltose |
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___ type of Disaccharides
oTable sugar or refine sugar oComes from sugar cane or sugar beats oStored by bacteria for future used |
Sucrose type of Disaccharides
oTable sugar or refine sugar oComes from sugar cane or sugar beats oStored by bacteria for future used |
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___ type of Disaccharides
-Milk sugar -Population that lacks enzyme native Americans and blacks, Asians -source milk product |
Lactose type of Disaccharides
-Milk sugar -Population that lacks enzyme native Americans and blacks, Asians -source milk product |
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___ type of Disaccharides
oMalt sugar oOr plant sugar oCreated in bread making oAlso found in brewing beer oLiquid so not as cariogenic |
Maltose type of Disaccharides
oMalt sugar oOr plant sugar oCreated in bread making oAlso found in brewing beer oLiquid so not as cariogenic |
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Effects of processing on foods...
___ is when some nutrients that were lost are replaced ____ is when nutrients are added |
~Enrichment- replace some nutrients that is lost
~Fortified - added nutrients |
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___ are also called complex carbohydrates, with multiple units
-Long chain of sugars |
Polysaccharides are also called complex carbohydrates, with multiple units
-Long chain of sugars |
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___ is a type of Polysaccharides
oDigestible oBreaks down in a slow rate oNutritionally important carbohydrate because of the way it’s store oCereal grain, rice, wheat, veggies ex: corn, root plants potatoes |
STARCH is a type of Polysaccharides
oDigestible oBreaks down in a slow rate oNutritionally important carbohydrate because of the way it’s store oCereal grain, rice, wheat, veggies ex: corn, root plants potatoes |
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Starch
oStored in body as___ oStored in __ and ___ oStored for ___ hours |
Starch
oStored in body as glycogens oStored in muscles and livers oStored for 14-24 hours |
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3 types of Dietary fiber
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3 types of Dietary fiber
-Cellulose -hemicellulose -pectin |
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___ __
oRecommended 35grams daily oconsist of nondigestible carbs oacts like a sponge oHelp control cholesterol level; speeds up time in gi tract oHelps with risk of colon cancer |
Dietary Fibers
oRecommended 35grams daily oconsist of nondigestible carbs oacts like a sponge oHelp control cholesterol level; speeds up time in gi tract oHelps with risk of colon cancer |
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__ is a type of fiber
-Insoluble fiber, not digested -Found in fruits and veggie ex: apple peels |
cellulose is a type of fiber
-Insoluble fiber, not digested -Found in fruits and veggie ex: apple peels |
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___ type of dietary fiber
-Insoluble -Help retain water in guts -Acts like a sponge -Gi bacteria can digest some -Source grain: cereal |
Hemicelluose type of dietary fiber
-Insoluble -Help retain water in guts -Acts like a sponge -Gi bacteria can digest some -Source grain: cereal |
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___ type of fiber
-Soluble -Tends to be gummy -Apple sauce or oatmeal -Not digestible |
Pectin type of fiber
-Soluble -Tends to be gummy -Apple sauce or oatmeal -Not digestible |
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Digestion function of:
-Mouth: -Stomach: -Small intestine: -Large intestine: |
Digestion function of:
-Mouth: chemical salivary amylase/ptyalin -Stomach: “mixes” and “churns” -Small intestine: pancreatic amylase; process completed; glucose directly to blood -Large intestine: bacterial fermentation, create gas and bloating feeling |
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Physiological Roles of carbs
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Physiological Roles:
-Energy it provide 4kcal/gram -Fat storage (When carbs eaten as excess stored in as fats -Conversion to other carbohydrates -Conversion to amino acids -Normal fat metabolism: need oxidation or burning of fats -Protein-spare protein to be used for others things like repairing tissues -Gastrointestinal motility: want fiber there to help with gi tract movement -Intestinal bacteria: role good bacteria to sensitized vit K to help with blood clotting about 50% vit K is synthesize in the body |
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Sources carbs come from:
-Complex/starches: -Fiber: -Fruits: |
Sources carbs come from:
-Complex/starches: grain products, some vegetables, legumes -Fiber: whole grain breads and cereals, vegetables tubers, pectin in fruits -Fruits: provide glucose and fructose |
