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Questions and Answers
Which nutrient is considered essential and needed throughout life?
What should ideally make up 10-35% of daily calorie consumption?
Which nutrient provides energy but is not required by the body?
What is the first priority nutrient for the body after water?
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Which component is a macronutrient that does not provide energy?
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What is the main role of the dental hygienist in dietary assessment?
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Which of the following best describes primary deficiency?
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What is the significance of digestion in nutrition?
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Which food guidance system should health professionals analyze for dietary guidelines?
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Which type of dietary reference intake value represents the average daily intake sufficient for half of the healthy individuals in a particular life stage and gender group?
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What is the primary focus of nutrition?
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What is meant by 'diet' in a nutritional context?
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Which of the following best describes essential nutrients?
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What is one benefit of regular client engagement for health professionals?
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In which scenario might a client need to be referred to a registered dietitian?
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How does losing teeth impact clients’ dietary choices?
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What is a common misconception about the relationship between diet and nutrition?
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What does the statement 'Nutrition is what we need. Our diet is how we choose to get it!' imply?
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What does the Estimated Average Requirement (EAR) represent?
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What is the purpose of the Tolerable Upper Intake Level (UL)?
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Which statement accurately describes the Recommended Dietary Allowances (RDAs)?
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Why is it important to encourage a variety of healthy food choices based on DRIs?
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What should clients be informed about regarding upper intake levels?
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Which nutrients must be digested before being absorbed in the body?
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What is the role of enzymes during digestion?
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How does saliva contribute to the process of digestion?
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What dietary change did Canada’s Food Guide (2019) emphasize?
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Which disease is NOT directly influenced by dietary risks according to the content?
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Which of the following is a function of chewing food?
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Which statement about the health risks related to diet is true in Canada?
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What has been removed from Canada’s Food Guide?
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How does inadequate nutrient intake affect dental health?
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Why is understanding Canada’s Food Guide important for health professionals?
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What is primarily affected by chewing firm foods?
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Which community faces a greater burden of chronic disease risks in Canada?
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What type of molecules are macronutrients broken down into during digestion?
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What health concern is associated with dietary risks among children in Canada?
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Study Notes
Role of the Dental Hygienist
- Dental hygienists can identify clients with nutritional risk, promoting oral health
- They can identify clients who need to be referred to a registered dietitian
Basic Nutrition
- Diet includes foods and drinks consumed regularly
- Nutrition is the process of using food for energy, growth, and maintenance
- Essential nutrients are those the body cannot produce in sufficient amounts
Classes of Nutrients
- Macronutrients are required in larger amounts and provide energy
- Water is required in large amounts but does not provide energy
- Proteins are ideally consumed 10-35% of daily calories, with 4 calories per gram
- Carbohydrates are ideally consumed 45-65% of daily calories, with 4 calories per gram
- Fats are ideally consumed 25-35% of daily calories, with 9 calories per gram
- Alcohol provides energy but is not required, with 7 calories per gram
- Micronutrients are required in smaller amounts
- Minerals
- Vitamins
Dietary Reference Intakes (DRIs)
- Estimated Average Requirement (EAR) estimates the nutrient needs of 50% of healthy individuals
- Recommended Dietary Allowances (RDAs) estimate the average daily needs for nearly all (97-98%) healthy individuals
- Adequate Intake (AI) is used when not enough data is available to determine RDA
- Tolerable Upper Intake Level (UL) is the maximum daily level of a nutrient that is unlikely to cause adverse health effects for most individuals
General Dietary Guidelines
- Eat a balanced diet rich in nutrient-dense foods like whole grains, fruits, and vegetables
- Consume moderate amounts of salt, sugars, and alcohol
- Drink plenty of water
Role of Digestion in Nutrition
- The digestive system breaks down large molecules into smaller molecules that can be absorbed
- This process involves ingesting food, breaking down food molecules (hydrolysis), and eliminating waste.
Saliva's Role in Digestion
- Saliva contains an enzyme called salivary amylase, which initiates the digestion of carbohydrates in the mouth
- It starts the process of chemically digesting nutrients
Teeth and Digestion
- Chewing reduces food particle size, increasing its surface area for digestion
- Strong chewing also maintains bone health by balancing alveolar bone resorption and new bone formation
Canada’s Food Guide (2019)
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The guide:
- It is based on current scientific evidence
- It promotes healthy eating and overall well-being
- It is a useful tool for nutritional counseling
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Changes from previous versions:
- No traditional food groups or serving sizes
- Contains a balanced plate model
- Emphasizes plant-based foods, reducing sugars, and reducing saturated fats
Chronic Disease Burden and Diet
- Dietary risk is among the top three leading risk factors for disease burden in Canada
- Chronic diseases influenced by diet include:
- Heart disease
- Stroke
- Colorectal cancer
- Diabetes
- Breast cancer
- Oral diseases contribute to the chronic disease burden
The Food Environment Influences What We Eat
- The food environment, such as access to healthy foods and food marketing, plays a major role in food choices.
- Food environment influences dietary choices
- Indigenous Peoples in Canada are disproportionately affected by the burden of chronic disease, including diabetes
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Description
Explore the essential role of dental hygienists in promoting oral health through nutrition. This quiz covers the basic principles of nutrition, including essential nutrients and their classifications. Test your knowledge on how diet influences oral health and client referrals.
