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NUTDENt

Question	Answer
deals with physical, chemical and biological processes that develop and renew tissues of the body by absorption and assimilation of food materials.	NUTRITION
Trivia: Oral soft tissues have a rapid turnover time of ___to __ than other body tissues	3 to 7 days
nutrients are those NESCESSARY for body function. They cannot be synthesized by the human body, at least not in sufficient amounts for normal functioning, so these nutrients are derived from food.	THE ESSENTIALS
All dietary carbohydrates are considered nonessential, except for	DIETARY FIBER
necessary for digestive process, maintains body pH, sustenance of BODY FLUID	WATER
building block for muscles, BONES AND TEETH	MINERALS
regulates and maintains the IMMUNE SYSTEM	VITAMINS
– source of energy, TEMPERATURE REGULATION , cell repair	FATS
– maintain and repair tissues, STRUCTURAL BUILDING BLOCK	PROTEINS
sugars and starches, energy and FIBER SOURCE	CARBOHYDRATES
the science of how the body uses FOOD TO MEET its requirements for growth, development, repair and maintenance	NUTRITION
-is the CONDITION OF HEALTH as it relates to food and nutrient intake, absorption and utilization -It is an important factor in immunity and resistance to oral infection	NUTRITIONAL STATUS
-the PATTERN OF INDIVIDUAL food intake, eating habits, kinds and amount of foods eaten -major risk factor for dental caries development	DIET
-the CHEMICAL COMPONENTS of food which are needed by the body	NUTRIENTS
-substances that are CONSUMED AND PROVIDE nutrients to the body	FOOD
-IMPAIRED HEALTH related to nutritional status -caused by problems with food intake, absorption, utilization and excretion	MALNUTRITION
- EXCESS OF CALORIES or essential nutrients ABOVE known requirements for health	OVERNUTRITION
- DEFICIENCY OF CALORIES or essential nutrients BELOW known requirement for health	UNDERNUTRITION
is often used PRIMARLY to describe the undernutrition seen in nutrient and calorie deficiencies.	MALNUTRITION
results from inadequate food intake CAUSES: Socioeconomic reasons (food is unavailable or inaccessible, lack of knowledge leading to improper food choices)	PRIMARY MALNUTRITION
occurs when there is interference with adequate digestion, absorption or utilization of foods. CAUSES: Dental problems, drug-nutrient interactions, digestive disturbances and malabsorption syndromes	SECONDARY MALNUTRITION
– (30 seconds) is the process of biting and chewing food.	MECHANICAL DIGESTION
– (1 to10 hours) is the action of amylase on starches.	CHEMICAL DIGESTION
The ACIDIC FOOD MASS that moves on to the small intestine is called	CHYME
requires carriers to help move nutrients across the BRUSH BORDER	ACTIVE ABSORPTION
occurs when nutrients move from an area of greater concentration in the intestine to an area of lesser concentration in the circulation without the assistance of carriers.	PASSIVE ABSORPTION
– eliminates water via perspiration and small amounts of some minerals and NITROGENOUS WASTES	SKIN
eliminates carbon dioxide	LUNGS
– eliminates MOST NITROGENOUS WASTE , water, minerals, excess water- soluble vitamins and DETOXIFIED substances	KIDNEYS
eliminates UNDIGESTED FOOD and indigestible fiber, bile pigments, intestinal bacteria and other metabolic by-products	BOWEL
secretes PTYALIN (amylase) in saliva	SALIVARY GLAND
– MANUFACTURES BILE, which facilitates fat digestion	LIVER
– STORES BILE until needed	GALLBALDDER
CONDUCTS BILE into the small intestine	BILE DUCT
conducts PANCREATIC JUICE into the small intestine	PANCREATIC DUCT
MANUFACTURES ENZYMES to digest carbohydrates, proteins and fats. It also bicarbonate to neutralize stomach acid that enters the small intestine	PANCREAS
Humans are born with about_____ taste buds	10,000
are found on the dorsal surface of the tongue, tongue-cheek margin, base of the tongue near sublingual gland ducts, the soft palate, pharynx, larynx, epiglottis, uvula, and first third of the esophagus.	TASTE BUDS
The most common, ____are NOT involved with taste, but rather are thought to exist to provide a rough surface to HELP PROPEL food in the mouth.	FILIFORM PAPILLAE
The papillae on the ANTERIOR TWO THIRDS of the tongue are called _____ and usually have 1 to 18 taste buds. Each fungiform papilla has about six small taste pores.	FUNGIFORM PAPILLAE
The papillae on the POSTERIOR LATERAL SIDE of the tongue are___The papillae on the posterior lateral sides of the tongue are HAS MORE TASTE BUDS THAN FUNGIFORM PAPILLAE	FOLIATE PAPILLAE
In the VERY MIDDLE of the tongue in the back are the __There are fewer than a dozen, but they are DENSE with taste buds. Taste buds are also found on the roof of the mouth.	CIRCUMVALLATE PAPILLAE
SATISFIES THE APPETITE due to a slower rate of digestion and absorption. It has also the highest caloric value of food.	FAT
has the HIGHEST BILOGIC VALUE of all food protein	EGG
act as either catalysts or coenzymes to form catalysts	VITAMINS
can function as an ENZYME can be converted to FAT AND GLYCOGEN	PROTEINS
The pattern of individual food intake, eating habits, kinds and amount of foods eaten and a MAJOR RISK factor for DENTAL CARIES development:	DIET
IMPAIRED HEALTH related to nutritional status caused by problems with food intake, absorption, utilization and excretion:	MALNUTRITION
A BALL-LIKE mixture of food and saliva that forms in the mouth during the process of chewing	BOLUS
Releases HCl to make gastric content more acidic and secretes intrinsic factor which facilitates absorption of Vitamin B12:	PARIETAL CELLS
Produce pepsinogen which helps initiate the hydrolysis of protein with the aid of HCl (Hydrochloric Acid):	CHIEF CELLS
Where Glycogen, intermediate energy source, protein, iron, and Vitamin A are stored:	LIVER
Eliminates MOST NITROGENOUS WASTE , water, minerals, excess water-soluble vitamins and DETOXIFIED substances:	KIDNEYS
Eliminates water via PERSPIRATION and small amounts of some minerals and nitrogenous wastes:	SKIN
MANUFACTURES ENZYMES o digest carbohydrates, proteins and fats. It also BICARBONATE to neutralize stomach acid that enters the small intestine:	PANCREAS
The ACIDIC FOOD mass that moves on to the small intestine:	CHYME
is any product intended as an addition to the diet that is any one of the following: a vitamin, mineral, product to increase total dietary intake, herb or other botanical, amino acid, concentrate, metabolite, constituent, extract (SAS 12)	DIETARY SUPPLEMENT
which have (or are alleged to have) nutritional roles that improve acids, complete liquid supplements) (SAS 12)	NUTRITION-RELATED SUPPLEMENT
which are intended for use as medicines (SAS 12)	HERBAL REMEDIES
a supplement containing the RDA level for MOST VITAMINS AND MINERALS. (SAS 12)	MULTIVITAMINS
recommended for people over 50 to help prevent HEART DISEASE and for women of CHILD BEARING age to help prevent birth defects. A multivitamin should be sufficient along with dietary sources. (SAS 12)	FOLATE
Many older people cannot produce enough STOMACH ACID to absorb vitamin B___adequately. A multivitamin containing vitamin B can help overcome this problem. (SAS 12)	VITAMIN B12
LACK OF SUN and changes with age can impair the body’s ability to synthesize vitamin ___. For older adults and those who have little exposure to sun, a multivitamin is appropriate in addition to dietary sources. (SAS 12)	VITAMIN D
People who do NOT include liberal amounts of DAIRY PRODUCTS in their diets may need to take __ supplements. Postmenopausal women may find it difficult to obtain sufficient (SAS 12)	CALCIUM
Liquid supplements consist of (SAS 12)	WATER, MILK PROTEIN, SOY, SUGAR, OIL, VITAMINS AND MINERALS
These products are lifesavers for many patients such as those with cancer, anorexia, or other disorders that interfere with the ability to consume regular foods. (SAS 12)	LIQUID SUPPLEMENTS
was a popularly promoted sleep aid supplement until it caused harm to several users and was taken off the market. (SAS 12)	AMINO ACID TRYTOPHAN
is “a plant or plant part valued for its medicinal, savory, or aromatic properties”. (SAS 12)	HERB
leaves, roots, stems, bark, seeds, whole flowers, pollen, petals, pistils, stamen, and their extracts. (SAS 12)	Plant parts include
were used MOSTLY AS POISIONS (OCHIN2 & BELLAT) (SAS 12)	OPIUM AND BELLADONNA
is derived from FOXGLOVE (SAS 12)	DIGITALIS
was a source of SALICIN , the basis for ASPIRIN (SAS 12)	WILLOW BARK
was the source of RESERPINE, used to control BLOOD PRESSURE (SAS 12)	INDIAN SNAKEROOT
provided COLCHICINE, a drug GOUTY ARTHRITIS (SAS 12)	AUTUMN CROCUS
Some plant’s cytotoxins have anticancer effects (SAS12)	TAXOL AND VINCRISTINE
MAJOR ISSUES facing consumers concerning herbal supplements currently on the market (SAS 12)	No assurance of safety or efficacy No standardization of product names No Standardization of dosages Possibility of adulteration of products with potent standard drugs (including prescription drugs), and other potentially harmful substances
MAJOR ISSUES facing consumers concerning herbal supplements currently on the market (SAS 12) SUMPAYY	Failure to provide information for proper use by consumers. Failure to track product use for unanticipated adverse effects. The National Institutes of Health (in the US only) now has an office of Alternative Medicine
- None established. - Fresh gel from inner leaf relieves MINOR BURNS - Latex resin of outer leaf is a powerful purgative	ALOE
Too many have been made to list	ALOE
Dermatitis in some. Resin causes abdominal cramping, diarrhea Avoid if pregnant – may stimulated uterine musculature.	ALOE
- Anti-inflammatory, immuno- stimulant increases leukocytic phagocytosis - Induces interferon production - Moderates cold symptoms	ECHINACEA
Cold prevention Colon cancer	ECHINACEA
Loses effectiveness with continued use.	ECHINACEA
- Roots- lowers blood pressure - Above ground plant parts – raises blood pressure - A central nervous system stimulant	EPHEDRA
Not safe or effective for weight loss	EPHEDRA
Misuse can cause DEATH. Can cause hypertension. Exacerbate rapid heart rate and anxiety	EPHEDRA
- In essential fatty acid deficiency- may improve blood lipid concentrations - Decrease platelet adhesiveness - Increase blood clotting time	EVENING PRIMROSE OIL
Fibrocystic breast disease Premenstrual relief Rheumatoid arthritis Systemic sclerosis	EVENING PRIMROSE OIL
- Antioxidant - Protect LDL from oxidation - Inhibit platelet aggregation - Anti-inflammatory	FLAVONOIDS
- COGNITIVE performance social functioning in patients with dementia, Alzheimer’s, mini strokes, intermittent claudication	GINGKO BILOBA
Improve MENTAL function in normal people	GINGKO BILOBA
Interacts with anti-thrombics Avoid during pregnancy or lacation	GINGKO BILOBA
- Lowers LDL - Anti thrombic - Stimulates natural killer cell activity	GARLIC
antifungal	GARLIC
May interact with anticoagulants	GARLIC
May help diabetes control BLOOD GLOCUSE	GINSENG
Aphrodisiac Improve oxygen utilization and athletic performance	GINSENG
Nervousness or excitation Headache, insomnia, palpitations, danger to hypertensives, may interact with anti-depressants. Causes rashes topically, exacerbate photosensitivity	GINSENG
Physiologic effects HYPOGLYCEMIC	SEBERIAN GINSENG
Improve endurance Elevate T-cell immunity	SERBIAN GINSENG
Not for px in febrile states, hypertonic crisis, or myocardial infarction	SERBIAN GINSENG
- Constricts blood vessels - Stimulates bile secretion	GOLDENSEAL
Stomach problems, mouth sores	GOLDENSEAL
Avoid if pregnant. Causes nausea, vomiting, diarrhea	GOLDENSEAL
- Local anesthesia - Muscle relaxant - MILD EUPHORIA , CNS depression	KAVA
Muscle weakening. Skin discolorations Avoid if pregnant/lactating	KAVA
- Weak estrogen activity - Mild diuretic - Relieves symptoms of benign prostatic hypertrophy	SAW PALMETTO
Anti-inflammatory Allergies Aphrodisiac	SAW PALMETTO
Stomach upset, headache. Avoid if pregnant/lactating	SAW PALMETTO
- Relief in depression - ANTI-RETROVIRAL activity	ST JOHN'S WORT
Antibacterial	ST JOHN'S WORT
Mono amine oxidase (MAO) inhibitor. Interacts with Prozac. Exacerbates photosensitivity	ST JOHN'S WORT
- Sedative - Hypnotic - For insomnia	VALERIAN
Drowsiness	VALERIAN
The act of treatment alone is enough to ELICIT a positive response in many people. Marketers attribute this benefit to their product.	THE PLACEBO EFFECT
REMISSION often occurs naturally in illness during the period of time allotted for treatment. The marketers attribute the improvement to their product	NATURAL REMISSION
When patients FAIL TO IMPROVE or become worse off, adverse symptoms are explained as “POISIONS COMING OUT OF THE BODY ”. Thus, apparent failures are explained as clinical successes.	MISINTERPRETATION
Do we have a law in the Philippines that regulates herbal medicines?	the Administrative Order No. 172 s. 2004.
When patients fail to improve or become worse off, adverse symptoms are explained as “poisons coming out of the body”. Thus, apparent failures are explained as clinical successes:	MISINTERPRETATION
Often occurs naturally in illness during the period of time allotted for treatment. The marketers attribute the improvement to their product:	NATURAL REMISSION
The act of treatment alone is enough to elicit a positive response in many people. Marketers attribute this benefit to their product:	THE PLACEBO EFFECT
It lowers LDL, an anti thrombic and stimulates natural killer cell activity:	GARLIC
Fresh gel from inner leaf relieves minor burns; Latex resin of outer leaf is a powerful purgative:	ALOE
is a condition that causes red, swollen patches in the corners of your mouth where your lips meet and make an angle. Other names for it are PERLECHE AND ANGULAR STOMATITIS	ANGULAR CHEILITIS
has the so called 3Ds (Dermatitis, Dementia, Diarrhea)	PELLAGRA
Vitamin B9 deficiency: Megaloblastic anemia (macrocytic) VS. Vitamin B12 deficiency: Pernicious anemia (microcytic)	Differential diagnosis:
Pernicious anemia pathognomonic sign:	BEEFY TONGUE
is absorbed in the ileum of the small intestine, same as vitamin B12 Cyanocobalamin	COBALT
VITAMIN B1:	THIAMINE OR THIAMIN enables the body to use carbohydrates as ENERGY.
THIAMINE OR THIAMIN	VITAMIN B1
vitamins are found widely in foods and function closely together.	called B complex vitamins and named: B1, B2, B3, etc.
VITAMIN B2	RIBOFLAVIN helps BREAK DOWN proteins, fats, and carbohydrates.
RIBOFLAVIN	VITAMIN B2
VITAMIN B3:	NIACIN, OR NICOTINIC ACID is found in foods such as yeast, meat, fish, milk, eggs, green vegetables, and cereal grains.
NIACIN, OR NICOTINIC ACID	VITAMIN B3
VITAMIN B5:	PANTOTHENIC ACID is a water-soluble B vitamin and therefore an essential nutrient.
PANTOTHENIC ACID	VITAMIN B5:
VITAMIN B6:	PYRIDOXINE is part of the vitamin B group of essential nutrients.
PYRIDOXINE	VITAMIN B6
VITAMIN B7:	BIOTIN vitamin H (the H represents Haar und Haut, German words for "hair and skin"), or vitamin B8 (in many countries like France, where vitamin B7 is used for inositol, Biotin deficiency can be caused by inadequate dietary intake or inheritance
BIOTIN, VITAMIN OR VITAMIN B8	VITAMIN B7
VITAMINE 9:	FOLATE, OR FOLIC ACID is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and storage.
FOLATE,OR FOLIC ACID OR FOLACIN	VITAMIN B9
VITAMIN B12:	COBALAMIN, CYANOCOBALAMIN has the most complex chemical structure of any of the vitamins and is the only one containing the mineral cobalt, (hence the name) which give it a DARK RED COLOR.
COBALAMIN, CYANOCOBALAMIN	VITAMIN B12
VITAMIN C	ASCORBIC ACID as ASCORBIC ACID and ASCORBATE , is a vitamin found in various foods and sold as a dietary supplement.
Yellow-green fluorescent pigment, exists in free state or in compounds:	VITAMIN B2
Its name derives from the Greek pantos, meaning "from everywhere":	VITAMIN B5
Requires intrinsic factor from stomach for absorption:	VITAMIN B12
Used as a supplement by women during pregnancy to reduce the risk of neural tube defects (NTDs) in the baby:	VITAMIN B9
Deficiency of this vitamin causes scurvy:	VITAMIN C
what are the The fat-soluble vitamins:	A D E K
are organic substances found in most foods in small amounts and necessary for normal metabolic functioning.	VITAMINS
vitamins were categorized into just two group:	FAT-SOLUBLE A WATER-SOLUBLE B
are called the fat-soluble vitamins because they dissolve in lipid and fat solvents rather than in water, are transported via the lymphatic system along with lipids, and are stored in the liver and the other organs and the body’s fatty tissues.	VITAMINS A D E K
is reduced by the use of mineral oils and other laxatives, by bile-binding agents, and by some medications.	ABSORPTION
VITAMIN A:	RETINOL, RETINAL, RETINOIC ACID There are two different types of vitamin A. The first type, retinoid (preformed vitamin A), is found in meat, poultry, fish, and dairy products.
The most commonly recognized function of Vitamin A	is its role in preventing NIGHT BLINDNESS
as retinol, retinal, retinoic acid, beta-carotene (plant version).	VITAMIN A
Night blindness  Xerophthalmia - abnormal dryness of the conjunctiva and cornea of the eye, with inflammation and ridge formation	VITAMIN A
Deficiency:  leads to inadequate differentiation of cells  impaired healing and tissue regeneration  desquamation or oral mucosa  keratosis  increase risk of candidiasis  gingival hypertrophy and inflammation  leukopenia  xerostomia	VITAMIN A
VITAMIN D:	CALCIFEROL, SUNSHINE VITAMIN It is a group of sterol compounds; technically it is not a vitamin at all, but rather a hormone.
CALCIFEROL, SUNSHINE VITAMIN	VITAMIN D
be known as the “sunshine vitamin”.	VITAMIN D
Rickets in babies: Osteomalacia in adults: Osteodystrophy in renal diseases Osteoporosis:	VITAMIN D
 Classic disease is beriberi  Fatigue  Poor appetite  Constipation Mental depression  Edema  Polyneuritis  Heart failure	VITAMIN B1 THIAMINE
Deficiency:  (Rare in developed countries) leads to; BURNING TONGUE ;  Increase sensitivity of oral mucosa.	VITAMIN B1 THIAMINE
 Growth failure  Greasy skin  Scaliness around nose and ears  Burning, itching, sensitive eyes  Delayed wound healing	VITAMIN B2: RIBOFLAVIN
Deficiency:  Leads to angular cheilosis  atrophy of filiform papillae  enlarged fungiform papillae  shiny red, cracked lips  sore magenta tongue  taste loss or distortion  HALITOSIS	VITAMIN B2: RIBOFLAVIN
 Classic disease is pellagra: which causes skin irritation (dermatitis)  Diarrhea  Mental depression  Disorientation  Delirium.	VITAMIN B3: NIACIN, NICOTINIC ACID
Deficiency:  Leads to angular cheilosis  Mucositis  Stomatitis  Oral pain  Ulceration  Denuded tongue  GLOSSITIS  Glossodynia (tip of tongue, swollen, beefy, dorsum smooth and dry)  Ulcerative gingivitis	VITAMIN B3: NIACIN, NICOTINIC ACID
 Occurs rarely neuritis of arms and legs  Burning sensation of feet  Muscle cramps  Impaired coordination  Fatigue  Nausea	VITAMIN B5: PANTOTHENIC ACID
No specific oral implications. Deficiency symptoms same as other B-complex vitamins.	VITAMIN B5: PANTOTHENIC ACID
 Depression  Irritability  Nervousness  Convulsion impaired immune function  Dermatitis  Peripheral neuritis  Increased risk of heart attack (along with folate and B12 in homocysteine metabolism).	VITAMIN B6: PYRIDOXINE
 Leads to angular cheilosis  Atrophy of filiform papillae  Sore burning mouth  Glossitis  Glossodynia  MAGENTA TONGUE	VITAMIN B6: PYRIDOXINE
Occurs only when large amounts of raw egg whites are eaten. Vague symptoms such as:  Anorexia  Nausea  Vomiting  Dermatitis  Depression  Hair loss	VITAMIN B7: BIOTIN
Deficiency (rare) leads to glossitis painful tongue magenta tongue	VITAMIN B7: BIOTIN
 Birth defects (spina bifida)  Macrocytic Megaloblastic anemia  Heart disease	VITAMINE 9: FOLATE, FOLIC ACID
Deficiency:  Leads to angular cheilosis  Mucositis  stomatitis  Sore or burning mouth  Increase risk of candidiasis  Inflamed gingiva  Glossitis	VITAMINE 9: FOLATE, FOLIC ACID
 Pernicious anemia – lack of intrinsic factor, or after gastrectomy  Macrocytic anemia – leads to neurologic degeneration  Delayed wound healing	VITAMIN B12: COBALAMIN, CYANOCOBALAMIN
Deficiency:  Leads to angular cheilosis  Sore burning mouth  Stomatitis  Hemorrhagic gingiva  Halitosis  Epithelial dysplasia of oral mucosa  Oral paresthesia	VITAMIN B12: COBALAMIN, CYANOCOBALAMIN
 Poor wound healing  Poor bone & tooth development  Scurvy: bruising & hemorrhage  Bleeding gums  Loose teeth	VITAMIN C: ASCORBIC ACID
Leads to red, swollen gingiva  Gingival friability and bleeding on provocation  Interdental papillary infusions  Petechiae  Sore burning mouth  Increase risk of candidiasis  Subperiosteal hemorrhage Periodontal destruction	VITAMIN C: ASCORBIC ACID
 Increase tooth mobility and exfoliation  Soft tissue ulceration  Malformed enamel, inadequate dentin	VITAMIN C: ASCORBIC ACID
abnormal bone regeneration  osteoporosis  osteomalacia  incomplete calcification of teeth and alveolar bone (e.g., enamel and dentin hypoplasia	VITAMIN D: CALCIFEROL, SUNSHINE VITAMIN
 Not common  Seen in infants or those with malabsorption  Causes red cell hemolysis in malnourished infants	VITAMIN E: TOCOPHEROL
VITAMIN E:	TOCOPHEROL Vitamin E is a group of eight fat soluble compounds that include four tocopherols and four tocotrienols. Vitamin E is an important vitamin required for the proper function of many organs in the body.
TOCOPHEROL	VITAMIN E
Deficiency: leads to enamel defects seen in rats (not seen in humans to date) Excess: in conjunction with aspirin, may cause gingival bleeding	VITAMIN E
VITAMIN K:	QUINONE Vitamin K is actually a group of compounds. The most important of these compounds appears to be vitamin K1 and vitamin K2.
 Prolonged clotting time  Hemorrhage  Biliary tract disease  Low intake have been associated with hip fractures in elderly men and women	VITAMIN K
QUINONE	VITAMIN K
Deficiency: leads to increased risk of candidiasis Excess: None	VITAMIN K
are uncommon in healthy people. However, toxicity of vitamins A and D are potentially serious and can be life- threatening.	VITAMIN DEFICIENCIES
Toxicity of__ cause birth defects, including abnormalities of the face, mouth, lips and jaws. It can also interfere with epithelial tissue integrity and healing of periodontal tissues.	VITAMIN A
Sufficient__is crucial for proper mineralization of bones and teeth. Body synthesis is not a reliable source, so food sources are essential.	VITAMIN D
is important for immune function and as an antioxidant. The requirement increases with intake of polysaturated fatty acids.	VITAMIN E
deficiency is rare but occurs most often in patients taking vitamin K antagonist medications. Patients on anticoagulant therapy should suspend use for 1 to 2 days if possible before undergoing any invasive ora soft tissue procedures.	VITAMIN K
Pathognomonic sign of nyctalopia is __a red build-up of keratin	BITOT SIGN
is a vitamin D deficiency caused by BACTERIAL INFECTION	RICKETTSIA
is a sign of profuse bleeding in vitamin K deficiency	NERVOUSNESS OR TACHYCARDIA
is the natural vitamin K in our body	PHYTHOMENADIONE
It is an important vitamin required for the proper function of many organs in the body. It is also an antioxidant. This means it helps to slow down processes that damage cells.:	VITAMIN E
Also known as Quinone, helps in the synthesis of clotting factors. It also causes prolonged clotting time and biliary disease:	VITAMIN K
It is a hormone used in absorption of calcium and phosphorus. It also causes rickets in children and osteomalacia in adults:	VITAMIN D
Causes nyctalopia and Xerophthalmia - abnormal dryness of the conjunctiva and cornea of the eye, with inflammation and ridge formation:	VITAMIN A
It is essential for reproduction, growth, bone and tooth development, synthesis and maintenance of healthy epithelia, and integrity of the immune system.:	VITAMIN A
is a clinical condition characterized by yellow pigmentation of the skin (xanthoderma) and increased beta-carotene levels in the blood.	CAROTENEMIA
– also known as prothrombin, is a protein made in your liver. It plays an essential role in blood clot formation.	Clotting factor II –
– also known as stable factor or proconvertin. The main role of factor VII is to initiate the process of coagulation in conjunction with tissue factor.	Clotting factor VII
– also known as Christmas factor. Deficiency of this factor causes Hemophilia B or Christmas disease.	Clotting factor IX
also known by the eponym Stuart–Prower factor. It circulates as a vitamin K– dependent serine protease that is converted to the active form at the point of convergence of the intrinsic and extrinsic coagulation pathways.	Clotting factor X
general formula of fatty acids	CH3(CH2)nCOOH,
CH3(CH2)nCOOH,	general formula of fatty acids
consist of repeating units called fatty acids.	LIPIDS
The three main types of lipids are	TRIGLYCERIDES PHOSPHOLIPIDS STEROLS
are a family of organic compounds that are mostly insoluble in water. Composed of fats and oils, lipids are molecules that yield high energy and have a chemical composition mainly of carbon, hydrogen, and oxygen.	LIPIDS
make up more than 95-98% of lipids in the diet and are commonly found in fried foods, vegetable oil, butter, whole milk, cheese, cream cheese, and some meats.	TRIGLYCERIDES
The most common MUFA found in foods in	OLEIC ACID
are found primarily in animal products (beef, chicken, pork, dairy products) and certain vegetable products (palm, palm kernel, cotton seed and coconut oil).	SATURATED FATTY ACIDS
have one double bond in their carbon chains.	MONOSATURATED FATTY ACIDS MUFA
have two or more double bonds in their carbon chain.	POLYSATURATED FATTY ACIDS PUFA
are divided into two classes: Omega-3 fatty acids and Omega-6 fatty acids.	PUFA
at least one double bond. Most naturally occurring unsaturated fatty acids are cis-form in which the hydrogen atoms are both on the same side of the double bond.	TRANS FATTY ACIDS
make up only about 2 percent of dietary lipids. They are water-soluble and are found in both plants and animals. Phospholipids are crucial for building the protective barrier, or membrane, around your body’s cells.	PHOSPHOLIPIDS
are the least common type of lipid. It includes 7- dehydrocholesterol, a precursor of vitamin D. Cholesterol is perhaps the best well-known sterol.	STEROL
The breakdown of dietary fat occurs primarily in the	DUODENUM AND JEJUNUM
any member of a group of substances containing both lipid (fat) and protein.	LIPROPROTEIN
In addition to lecithin,__is a component of sphingomyelin	CHLOLINE
The end product of phospholipase A and lecithin	LYSOLECITHIN AND FREE FATTY ACID
are important components of cell membranes because they are polar molecules	PHOSPHOLIPIDS
serves as a precursor of Vitamin D, steroid hormones and bile acids	CHOLESTEROL
is a direct metabolic precursor common to synthesize both lecithin and triglyceride.	PHOSPHATIDIC ACID
It makes up more than 95-98% of lipids in the diet and are commonly found in fried foods, vegetable oil, butter, whole milk, cheese, cream cheese, and some meats:	TRIGLYCERIDE
It makes up only about 2 percent of dietary lipids. It is water-soluble and are found in both plants and animals. It is crucial for building the protective barrier, or membrane, around your body’s cells:	PHOSPHOLIPIDS
It is an important component of the cell membrane and is required for the synthesis of sex hormones, vitamin D, and bile salts. It is also a precursor for aldosterone.:	CHOLESTEROL
It is also called “good cholesterol” because high levels of it are associated with decreased risk of heart disease:	CHOLESTEROL
These fatty acids have two or more double bonds in their carbon chain:	POLYSATURATED FATTY ACIDS
General formula of Lipids:	CH3(CH2)nCOOH
Transport excess or unused cholesterol from the body’s tissues back to the liver, where the cholesterol is broken down to bile acids and is then excreted:	HDL
The end product of phospholipase A and lecithin:	BOTH
Transport cholesterol from its site of synthesis in the liver to the body’s cells:	LDL
Cholesterol serves as a precursor of Vitamin D:	VITAMIN D
are large molecules made from smaller building blocks called amino acids.	PROTEINS
If there are less than 10 amino acids the molecule is called a	PEPTIDE
if 10 to 100 a AMINO ACIDS	POLYPEPTIDE
are the basic unit of protein and they all have the basic backbone.	AMINO ACIDS
Two forms of PEM have been identified:	MARASMUS AND KWASHIORKOR
is the chronic form of PEM, resulting from long-term protein-energy deficits. is most often seen in children who had insufficient food over a long time. It is most common among children from 6 to 18 months and	MARASMUS
is the acute form of PEM that develops from sudden and recent food deprivation. It is most common in children between ages from 18 and 24 months.	KWASHIORKOR
The first amino acid put into proteins is	METHIONINE
is the most abundant amino acid	GLUTAMIC ACID
is the precursor of serotonin	TRYPTOPHAN
is the precursor of Collagen I-IV	PROLINE
is the precursor of epinephrine and dopamine	TYROSINE
The following are essential amino acids, except:	GLYCRINE
The following are nonessential amino acids, except:	ISOLEUCINE
The following are variety of proteases, except:	PEPSIN
The chronic form of PEM, resulting from long-term protein-energy deficits:	MASRAMUS
The acute form of PEM that develops from sudden and recent food deprivation:	KWASHIORKOR
– Bacteria that have the capability of producing acids through their metabolic pathways. In reference to dental caries, the main acidogenic or acid-producing species of bacteria is Streptococcus mutans.	Acidogenic bacteria
Saliva and the fluid in dental plaque possess the ability to buffer. Buffering adjusts the pH of any solution such as saliva or plaque fluid, and can resist changes in pH. Buffering capacity is the degree of buffering that can be brought about.	Buffering capacity
The ability to cause dental caries. A cariogenic diet contains sugars. Some bacteria in dental plaque (S. mutans) are cariogenic.	Cariogenic
– The interval of time necessary for any substance to be cleared from the mouth by the process of salivary secretion and saliva flow.	Clearance time
The pH at and below which demineralization of enamel occurs. The research of Stephan and Miller originally demonstrated this critical pH to be approximately 5.5 (see Stephan’s curve).	Critical pH
The chemical process by which minerals (mainly calcium) are removed from the dental hard tissues – enamel, dentin, and cementum.	Demineralization
An organized community of many different microorganisms that forms itself into a biofilm and is found on the surface of the tongue and all hard surfaces in the oral cavity.	Dental plaque
Nearly all carbohydrates in the diet are can be broken down and metabolized by microorganisms.	Fermentable carbohydrates
The chemical process by which minerals (mainly calcium) are replaced into the substance of the dental hard tissues - enamel, dentin and cementum.	Remineralization
– The term refers to a graph published by Stephan and Miller in the 1940s. The graph reflected Stephan and Miller’s research demonstrating the fall in pH in the mouth following a glucose rinse.	‘Stephan Curve’
is the most common bacteria found in dental caries	STREPTOCOCCUS MUTANS
is the bacteria present in dentin that continues the progress of S. mutans	L . ACIDOPHILUS
is the bacteria present in cementum that continue the progress of dental caries	A. VISCOSUS
after birth, S. mutans can already be present in the mouth	6 MONTHS
is an agent that increases the flow of saliva	SIALOGOGUE
The end-product of fermentable carbohydrates when it is metabolized by S. mutans	LACTIC ACID
is inherently less soluble than hydroxyapatite, even under acidic conditions.	Fluorapatite
Adjusts the pH of any solution such as saliva or plaque fluid, and can resist changes in pH:	BUFFERING
The ability to cause dental caries:	CARIOGENIC
The pH at and below which demineralization of enamel occurs:	CRITICAL PH
An organized community of many different microorganisms that forms itself into a biofilm and is found on the surface of the tongue and all hard surfaces in the oral cavity:	DENTAL PLAQUE
The interval of time necessary for any substance to be cleared from the mouth by the process of salivary secretion and saliva flow:	CLEARANCE TIME
is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) molecules, in a molar ratio, this is 1:2:1 (one carbon, two hydrogens and one oxygen).	CARBOHYDRATE
This formula holds true for monosaccharides. This is commonly referred in your books as	CH2O.
is made up of two words: glyco which means glucose and lysis which means breakdown.	GLYCOLYSIS
is a metabolic pathway that involves the systematic breakdown of glucose to produce energy (ATP and NADH).	GLYCOLYSIS
is made up of two words: glyco which means glycogen, and genesis which means production.	GLYCOGENESIS
is made up of two words: glycogeno which means glycogen, and lysis which means breakdown.	GLYCOGENOLYSIS
Also known as the citric acid cycle or tricarboxylic acid cycle.	KREBS CYCLE
During exercise, lactic acid produced in muscles enters the blood for conversion back to glucose by the	LIVER
The liver then releases glucose for utilization by muscles. This cyclic formation and utilization of lactic acid and glucose in the respective organs is referred to as the	CORI CYCLE
The site for glycogenolysis is in the	MUSCLE AND LIVER
Only the ___ of glycolysis produces energy.	SECOND PHASE
are the 3 enzymes that brings irreversible reaction in Gluconeogenesis	HEXOKINASE PHOSPHOFRUCTOKINASE PYRUVATE KINASE
Krebs cycle is initiated by the oxidation OF	Acetyl Coenzyme A (acetyl CoA).
The synthesis of glucose from non-carbohydrate sources:	Gluconeogenesis
The breakdown of glycogen back into glucose:	Glycogenolysis
The systematic breakdown of glucose to produce energy:	Glycolysis
The synthesis of glycogen from glucose:	Glycogenolysis
Its key enzyme is glycogen phosphorylase.:	Glycogenolysis
is a metabolic pathway that results in the generation of glucose from certain non- carbohydrate carbon substrates. is one of several main mechanisms used by	Gluconeogenesis
The brain and central nervous system require	ONLY GLUCOSE FOR ENERGY (OTHER TISSUE MAY USE FATS
The primary function is to provide a source of energy to facilitate body metabolism and control temperature.	CARBOHYDRATES
Most sugars end with the suffix	–ose; their respective digestive enzymes end with the suffix –ase.
The simplest carbohydrates are	MONOSACCHARIDES GLUCOSE, FRUCTOSE AND GALACTOSE (also known as simple sugars).
is the FINAL BREAKDOWN product of all carbohydrates and is the major energy source for the body.	GLUCOSE (DEXTROSE)
is found in milk as part of the molecule lactose.	GALACTOSE
is the sweetest of the monosaccharides.	FRUCTOSE (LEVULOSE)
The major disaccharides are	SUCROSE MALTOSE LACTOSE
is composed of one glucose and one fructose molecule and is found abundantly in fruits and vegetables. It enhances the desirability of food and also the most predominant food preservative used in the world today.	SUCROSE
is composed of two glucose units and is formed from the hydrolysis of starch. Lactose is composed of one molecule of glucose and one molecule of galactose.	MALTOSE
also known as “milk sugar” is unique to mammals. It is not present naturally in plants. It is found in milk and related dairy products, which are major dietary sources of nutrient needed for calcification.	LACTOSE
are composed of many glucose molecules linked together in different configurations.	POLYSACCHARIDES
Two major forms of starch include	AMYLOSE AND AMYLOPECTIN
is found in grain and grain foods, legumes, potatoes and unripe fruits.	STARCH
is mostly digestible ad is not used for energy by the human body; however, fiber has other important roles in the body.	DIETARY FIBER
includes CELLULOSE and HEMICELLULOSE and are found in grains and vegetables. In plants, cellulose provides structure for cell walls.	INSOLUBLE FIBER
found primarily in gums, pectin and mucilage.	SOLUBLE FIBER
The initial stage of carbohydrate digestion is both	MECHANICAL AND CHEMICAL
begins in the mouth with chewing and grinding of food.	MECHANICAL DIGESTION
also begins in the mouth when the enzyme amylase/ptyalin hydrolyzes the alpha-1,4 bonds of the starch molecule.	CHEMICAL DIGESTION
Relative sweetness of carbohydrates: Fructose Sucrose Glucose Dextrin Lactose Starch	150-175 100 70 30 15 Not sweet
is rare, carbohydrates are found so abundantly and are inexpensive.	CARBOHYDRATE DEFICIENCY
One sign of deficient carbohydrate intake is	HYPOGLYCEMIA OR LOW BLOOD SUGAR
The most common cause of hypoglycemia in the dental infirmary is	HAVING BREAKFAST
are the products resulting from the HYDROLYSIS OF SUCROSE.	GLUCOSE AND FRUCTOSE
The molecular formula of carbohydrates is	CH2O.
Glucose resembles	amylopectin in structure.
consists of two monosaccharides joined in an acetyl or glycosidic linkage.	DISSACHARIDES
These are the most important monosaccharides except:	LACTOSE
Also known as “levulose”, is the sweetest of the monosaccharides:	FRUCTOSE
These are found primarily in gums, pectin and mucilage. It differs from insoluble fiber in that it forms gels around substances and hinders their absorption:	SOLUBLE FIBERS
Also known as “milk sugar” is unique to mammals. It is not present naturally in plants. It is found in milk and related dairy products, which are major dietary sources of nutrient needed for calcification:	LACTOSE
The by-product from the hydrolysis of sucrose:	GLUCOSE ANF FRUCTOSE
Energy needs and output are measured in kilocalories and usually abbreviated simply as calories.	ENERGY BALANCE
is the quantity of energy needed to raise the temperature of 1 kilogram of water by 1 Celsius.	CALORIE
Total energy needs are based on the	Resting Metabolic Rate (RMR) or Resting Energy Expenditure (REE),
FACTORS INFLUENCING ENERGY REQUIREMENTS (5)	 Resting metabolism  Physical activity  Thermogenesis – minimal amount of energy needed to metabolize and digest food  Growth  Stress factors for illness – used to calculate additional calories
is a method of determining the relationship between body weight and height.it is a single number that is indicative of weight status (e.g., normal, overweight)	body mass index (BMI)
A BMI of 18 below is considered	WASTED
A BMI of 19 – 24 IS	NORMAL
A BMI of 25 - 29 IS	OVERWEIGHT
A BMI of 30 – 39 is	OBESE
A BMI of 40 beyond is considered	EXTREMELY/MORBIDLY OBESE
(e.g., waist circumference, body fat distribution, waist/hip ratio [WHR] and skin fold measurement or triceps skin fold test [TSF] to determine body fat and disease risk.	BMI results should be considered in the context of other,
Environmental and lifestyle	 Binge eating, fasting, boredom, anxiety, depression, physical inactivity, living habits and distressing life events  Alcohol consumptions  Family microenvironmental and living circumstances  Activity level
Environmental and lifestyle	Beliefs and attitudes associated with food and physical well-being  Income level and low educated children and adults
Genetics and Ethnicity	Obesity appears to be determined by multiple genes, but no single gene responsible for most human obesity has been discovered  Weights of children and their biological parents resemble each other
Genetics and Ethnicity	Body aft distribution are genetically determined and tend to vary by race
Metabolic	Disease state, hormone level and medications can affect weight  Medications that may cause weight gain are steroids, hormones, antidepressants and appetite stimulants
READ MORE POPULAR DIETS SELF KAY TAAS LMAOOO
is a less common surgical method for weight loss in which the jaws are ligated closed to restrict intake to liquids by straw only. This procedure can result in short-term weight loss.	Jaw wiring (maxillomandibular fixation)
Obesity is a predisposition to	diabetes mellitus.
Obesity can cause	periodontal diseases
A weight-reducing diet should be based upon the reduction of calories, but should also include a balanced diet so as not to suffer any detrimental effects from nutritional inadequacies.
have been used at some time in a variety of combinations in weight reduction.	Methylcellulose, benzocaine, digitalis, amphetamine
not taking into account changes in body fluid distribution and physical activity, an individual can expect to lose one pound of fat per week in average dietary reduction of 500 calories per day.
It is the measure of energy needs and output, or the quantity of energy needed to raise the temperature of 1 kilogram of water by 1 Celsius: 0 Celsius.	CALORIES
A method of determining the relationship between body weight and height:	BMI
The minimal amount of energy needed to metabolize and digest food:	THERMOGENESIS
The state of the body when calorie requirements are greater than consumption:	NEGATIVE ENERGY BALANCE
The state of the body when energy intake balances energy need over a long period:	ENERGY IMBALANCE
were introduced in 1997 to build on the earlier are recommended amounts of nutrients to reduce risk of chronic diseases and prevent deficiencies.	Dietary Reference Intakes (DRIs)
as a standard for human nutrient requirements	Recommended Dietary Allowances (RDAs)
provide a basis for planning diets	The Dietary Guidelines
can be used to guide individuals in making healthy food choices to meet nutrient and calorie needs	The Food Guide Pyramid
(4) four different reference values:	1. RDA 2. EAR 3. AI 4. UL
The dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a particular life stage and gender group. In other words, they are considered to be “safe and adequatE	RDA – Recommended Dietary Allowances:
The nutrient intake value that is estimated to meet the requirement defines by a specific indicator of adequacy in 50% of the individuals in a particular life stage and gender group.	EAR – Estimated Average Requirement:
This term is used where there is not adequate information to develop an EAR	AI – Adequate Intake:
levels of nutrients that reflect the upper limit of known tolerance. Intake of nutrients above these levels may be associated with harmful and toxic side effects.	UL – Tolerable Upper Levels:
provides sources of simple and complex carbohydrates, dietary fibers, trace elements and B vitamins	Grain Group
provide excellent sources of dietary fibers, vitamin A and C, and other phytochemicals	Fruits and Vegetables Group –
provide excellent sources of protein and calcium. These tend to be lower in caloric density than other groups. Individuals who are lactose intolerant can use reduced milk and cheese products. Soy milk and cheese also falls in this group.	Dairy Products Group
includes animal and vegetable sources. Vegetarian sources include nuts, beans and tofu. Animal sources include fish, meat, poultry and eggs.	Protein Group
should be selected in limited amounts. This includes margarine, butter, oil, cream cheese and other baked products rich in fat and sugar.	Fats, Sweets, Oils group
Each cup of milk provides approximately	300 milligrams of calcium and therefore, 3 cups of milk per day would supply the requirement of calcium on a daily basis
Eating the recommended daily servings provides approximately	1200 calories.
excess calories must be consumed to produce one pound of body fat.	3500
is the greatest contributor of kilocalories per gram.	FAT
During oxidation, energy available from alcohol is	7 kilocalories per gram, 9 kilocalories from fat, 4 kilocalories from carbohydrates, and 2.5 kilocalories from organic acids
Recommended the amounts of nutrients to reduce risk of chronic diseases and prevent deficiencies:	DRI
Recommended Dietary Allowances: The dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a particular life stage and gender group:	RDA
This term is used where there is not adequate information to develop an EAR:	AI
Can be used to guide individuals in making healthy food choices to meet nutrient and calorie needs:	FOOD GUIDE PYRAMID
The nutrient information for a typical serving of the product and number of servings for the package:	NUTRITIONAL FACTS
cavity is the pathway to the rest of the body, disturbances of the mouth and oral cavity can profoundly affect diet and ultimate nutritional status.	oral cavity
Oral soft tissues have a rapid turnover time of	3 to 7 days than other body tissues.
are those necessary for body function. They cannot be synthesized by the human body, at least not in sufficient amounts for normal functioning,	essential nutrients
can be converted to fat and glycogen.	Proteins
Proteins can be converted to	fat and glycogen.
Proteins can function as an	enzyme.
act as either catalysts or coenzymes to form catalysts	Vitamins
has the highest biologic value of all food protein	Egg
satisfies the appetite due to a slower rate of digestion and absorption. It has also the highest caloric value of food.	FAT

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