Nutrition My NBDHE PDF

Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 1. Nutrients Substance obtained from food to promote growth, maintenance, or repair. 2. Main nutrients carbohydrates, fats, proteins, vitamins, minerals, water. No single food contain all essential nutrients for optimum health. 3....

Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 1. Nutrients Substance obtained from food to promote growth, maintenance, or repair. 2. Main nutrients carbohydrates, fats, proteins, vitamins, minerals, water. No single food contain all essential nutrients for optimum health. 3. Carbohydrates 4kcal/gram 1- Organic made up of CHO. 2- Primary source for energy, most economical, and the most abundant. 3- Important in fat storage and metabolism. Aids in the oxidation of fats to prevent ketosis (accumilation of ketones in the blood, or incompletely oxidized fatty products). 4- Conversion to other carbohydrates and aminoacids. 5- Spares proteins from being used as energy. 6- Needed for brain and RBCs. Includes monosaccharides, disaccharides, and polysaccharides. 4. Monosaccharides -Simple carbohydrates/sugars. -glucose, fructose, galactose. 5. Glucose 1-Most efficient energy source for the body and is the main fuel for the brain and needed for the RBCs 2-Major carbohydrate in the blood. Blood sugar/dextrose. 3-Absorbed in the small intestines to the hepatic portal vein to the liver and then stored stored as glycogen Found in fruits such as grapes, oranges, dates, and vegetables such as corn. 6. Fructose - Sweetest of all sugars - Found in fruits and honey. 7. Galactose - Derived from the hydrolysis of Lactose - During lactation body converts glucose to galactose to 1 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm make lactose in mammary tissue to supply breast milk. Found in: Milk and dairy products, rarely found free in nature. 8. Diasaccharides 2 sugars contain 12 carbon atoms. Includes sucrose, lactose, maltose. 9. Sucrose (table sugar) hydrolyzed into glucose + fructose. Found in: granulated table sugar, sugar cane, and sugar beets. 10. Lactose (milk sugar) hydrolyzed into glucose + galactose 11. Maltose (Plant sugar) Hydrolized into glucose + glucose 12. Oligosaccharides 3-10 monosaccharides. 13. Polysaccharides - Contain more than 10 monosaccharides (complex - Starch, Glycogen, Fiber, Glucose polymers. carbogydrates) 14. Starch 1- Energy storage in plants. 2- Most important carbohydrates. 3- Long chains or branched glucose units. 4- Digests at a slower rate. Found in rice, wheat, cereals, vegitables, roots, potatoes, pasta, and legumes 15. Glycogen 1- Energy storage in animals and stored in muscles and liver. 2- Readily available as a source of glucose and energy. 16. Fibers - Non digestable, aids in peristalsis and the elimination of water. - Removes food debris on teeth and stimulates saliva. 2 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm - Recommended 20-35 g/day. Found in: Whole grains, legumes, fruits, and vegitables. 17. Dietary fibers -Non-digestible carbohydrates in plants. -Consists of soluble dietary fibers and insoluble dietary fibers. 18. soluble dietary fiber Become viscous in solution and may reduce cholestrol levels. Found in oats, barley, legumes, fruits, and vegetables. 19. Insoluble dietary Do not dissolve in fluids and therefore provide structure fibers for plants. Found in bran. 20. Functional fibers Fibers added during manufactoring processing; eg, pectin ’ thickens jams. 21. Total fibers sum of dietary fibers + functional (added) fibers 22. Glucose polymers Industrially produced carbohydrate supplements are composed of glucose, maltose, and dextrins. 23. Dextrins energy source for caries-producing bacteria, such as Streptococcus mutans; produced in the process of toasting bread. 24. Hyperglycemia Mainly in diabetes. -Before meals: glucose > 130 mg/DL -After 2 hours meal: glucose > 180 mg/DL 25. Hypoglycemia Mainly in diabetes -Glucose is < 70 mg/DL 26. Sugar alcohols Nutritive, provide calories, and does not cause tooth decay. Include: Sorbitol, Mannitol, Xylitol, Erythritol. 3 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 27. Sorbitol Made from glucose; most commonly used sugar alcohol. 28. Mannitol Made from mannose (6 c sugar found in some legumes). 29. Xylitol Made from cellulose products, provides 4 kcal/g. 1- Help to raise pH in the oral cavity. 2- Reduced acid production, can not be metabolized or fermented by bacteria. 3- Reduces number of cariogenic bacteria S.mutans; bacteria are attracted to xylitol but cannot ferment it; thus, become deprived from nutrients and die. 4- Antimicrobial. 5- Stimulates saliva, useful for pts with xerostomia. 6- Lowers plaque level. 7- Improves halitosis. 8- Pormotes remineralization (does not remineralize) ’ provides environment for saliva and other factors to remineralize teeth. 30. Medical consid- Sugar alcohols are incompletely absorbed into the blooderations of xylitol stream from the small intestines; blood glucose can stay low. Used with diabetic patients. 31. Erythritol May improve oral health by decreasing adherence of bacteria to tooth surfaces, inhibiting growth of S. mutans, and reducing overall caries 32. Artificial sweeteners Non-nutritive, non-caloric sweetners. Synthesized compounds from fruits, herbs, or sugars. Includes: Saccharin, Aspartame, Acesulfame K, Stevia, and Sucralose. 33. Saccharine Sweet'N Low, 300% sweeter than sucrose. 34. Aspartame NutraSweet and Equal, 200% sweeter than sucrose. - 2 amino acids: phenylalanine + aspartic, non cariogenic. 35. Acesulfame-K In chewing gums, non-dairy creamers, gelatin pudding. 200% sweeter than sucrose, non-cariogenic. 4 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 36. Stevia Truvia, Rebinana, PureVia, SweetLeaf, Sun Crystals. 250% sweeter than sucrose, natural from stevia leaves, synergistically with other sweeteners. Water soluble. 37. Sucrolose Splenda, 600% sweeter than sucrose. - no aftertaste; heat stable; non-cariogenic. 38. Proteins Organic made of CHO and N. Made up of amino acids building blocks or monomer units of protein. 4 kcal/g. 1- Build new and repair old body tissues especially in increased growth periods. 2- Regulation of fluid balance. 3- Resistance to disease through antibodies (immunoglobins). 4- Provides energy when caloric intake from fats and carbohydrates are inadequate. 5- Production of hormones, enzymes, and collagen. 6- Requirements increase in growth, pregnancy, lactation, trauma, surgery, and fever. 7- Principal source of nitrogen. All proteins are made from a combination of 20 amino acids. 39. Essential-indis- Cannot be synthesized - must be obtained from the diet. pensable Amino 9 essential amino acids: acids Histidine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. 40. Conditionally in- In certain nutritional or disease states, or stages of develdispensable opment, several dispensable amino acids become indispensable. Include: Arginine, Cysteine, Glutamine, Glycine, Proline, Tyrosine. 41. NonessenCan be synthesized by the body (only when nitrogen is tial-Dispensable present). Amino acids 11 nonessential amino acids: 5 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm Alanine, Arginine, Asparagine, Aspartic acid, Cysteine, Glutamic acid, Glutamine, Glycine, Proline, Serine, and Tryosine. 42. Complete proContain all essential-indispensable amino acids in balteins (High quali- anced amounts. ty proteins) Found in: Seafood, meats, poultry. 43. Incomplete pro- Lack one or more essential amino acids. teins (Low quali- Found in: plant based proteins (legumes, nuts, and ty proteins) grains). 44. Complementary proteins that compensate for deficiencies in amino acid proteins content. Found in: Whole grains. 45. Vegans Risk for iron, calcium, protein, vitamin B-12. 46. ovo-lacto vegetarian May get all essential amino acids, but may be deficient in iron. 47. Dipeptide Two amino acids bonded together 48. Polypeptide Several amino acids bonded together. Food and body proteins contain polypeptides. 49. Lipids Organic made of CHO. Concentrated source of energy 9 kcal/g. - Fats provide more calories in the american diet than any other food groups. - Insoluble in water. - Contain less O than H and C than carbohydrates. - Made up of fatty acids. Consists of: Saturated fatty acids (SFA), Monounsaturated fatty acids (MUFA), Polyunsaturated fatty acids (PUFA), and Essential fatty acids (EFA). 50. Functions of lipids 1- Energy source, protects organs, and maintain body temperature (insulation). 6 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 2- Facilitate absorption of fat-soluble vitamins ADEK. 3- Provide satiety (fullness) due to slower digestion. 4- Provide flavor and texture. 5- Precursor to hormones. 51. Chemical struc- - Monoglycerides = glycerol + one fatty acid ture of lipids - Diglycerides = glycerol + two fatty acids - Triglycerides = glycerol + three fatty acids - Short-chain fatty acids contain less than 6 carbon atoms - Medium-chain fatty acids contain 6 to 10 carbon atoms - Long-chain fatty acids contain 12 or more carbon atoms 52. Saturated fatty acids SFA 1- Maximum number of hydrogen bonds and no double bonds. 2- Solid at RTP 3- Increase serum cholesterol and low-density lipoprotein LDL levels. 4- Found in: beef, lard, and animal fats. (animal in origin). 5- 10% or less of total calorie intake should come from SFA. 6- Example: lauric acid. 53. Monounsaturat- 1- 1 double bond. ed fatty acids 2- Viscous. (MUFA) 3- Maintain serum cholesterol and increase high-density lipoprotein HDL levels. 4- Found in: Canola and Olive oils, nuts, avocados, and peanut butter. 5- The most abundant MUFA is oleic acid. 54. Polyunsaturated 1- Two or more double bonds. fatty acids 2- Liquid in consistency. (PUFA) 3- Decrease cholesterol and risk of heart disease. 4- Increase HDL. 5- Found in: cottonseed, soybean, and corn oil, provide most PUFA. Also in vegetable oils. 6- Provide essential fatty acids EFA, Omega 3, and Omega 6. 7 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 55. Essential Fatty acid (Omega 6) Must be obtained from the diet. - Omega 6, Linoleic acid: Vegetable oils from corn, soybean, shortening, meat, poultry, eggs, and dairy. - May protect against heart disease. Most prevelant PUFA. 56. Essential fatty acid (Omega 3) Must be obtained from the diet. - Omega 3, linolenic acid: fish/seafood and plant oils from flaxseed, chia, canola oil, and walnuts. - May protect against heart disease. 57. Cholesterol Precursor for the formation of many steroids and cell membranes. Synthesized in the liver and makes bile to aid the digestion (emulsification) of fats. *** Only animal products contain cholesterol; not found in egg whites or plant foods; highest in egg yolks, liver, and organ meats.*** 58. Lipoproteins Means of transportation through the bloodstream for cholesterol, triglycerides, and phospholipids. Consists of Low-density lipoproteins LDL and high-density lipoproteins HDL. 59. Low-density The losers. lipoproteins LDL Carries cholesterol from the liver to the rest of the body. 60. High-density The heroes. lipoproteins HDL Transfers cholesterol back to the liver from the bloodstream. 61. Trans fatty acids Fat formed when hydrogen is added to vegetable oil during processing. - Increase LDL and decrease HDL. - Found in: Stick margarine, shortenings, high-fat baked goods. 62. Artificial fats Olestra and Simplesse 8 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 63. Effects of lipids - Cariostatic on teeth and pe- - Essential fatty acids are precursors for prostaglandins riodontium which play a role in the host immune response in periodontal disease. 64. Vitamins Micronutrients that provide no energy, catalysts for metabolic reactions using proteins, fats, and carbohydrates for energy, growth, and cell maintenance. - Vital to life. - Must be obtained from outside sources. - Vitamins can be fat soluble ADEK or water soluble Vitamin C. 65. Vitamin require- requirements vary according to ments 1- Age/gender. 2- Tobacco, drugs, and alcohol use. 3- Stress and health status. 66. Groups at risk for 1- Periods of rapid growth. deficiencies 2- Medically comprimised patients. 3- Substance abuses such as alcoholh, tobacco, methamphetamine. 4- psychological and physical stress. 5- Vegans. 67. Fat soluble vita- 1- Stable in heat. mins 2- Absorbed in intestines along with fats and lipids in food. 3- Require bile for absorption. 4- Not readily excreted, can build up to toxic levels. 5- Transported via lymphatic system. 6- Stored in liver and adipose tissues. 7- Organic 8- ADEK 68. Vitamin A - Performed Vitamin A (retinol or retinoids) from animal sources. eg; beef liver, fish, egg yolk, fortified food (cereals). - Provitamin A (carotonoids or beta-carotene) from fruits and vegetables. eg; yellow, orange, and green leafy veg9 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm etables such as carrots, melons, squash, turnip greens, spinach, broccoli. 69. Functions of vit- 1- Vision in dim light. amin A 2- Assist in formation of ameloblasts and odontoblasts. 3- Growth: Cell differentiation (RNA, DNA synthesis), bone, and tooth development. 4- Integrity of skin, mucous membrane, healthy oral mucosa, and sulcus. 5- Important immune function. 6- Cancer prevention. 70. Vitamin A deficiency - Night blindness, growth failure, dry skin, keratomalacia (eye disorder). - Enamel hypoplasia and defective dentin formation in developing teeth. - Alter keratinization of oral tissues (oral keratinizing metaplasia); however, Vitamin C is more influential. 71. Vitamin D (calcif- -Helps absorb calcium and phosphorus. erol) -Mineralization of bones and teeth. Found in: sunlight, fortified foods (milk, cereals, orange juice), fish liver oils, fatty fish. 72. Rickets Vitamin D deficiency in infants and children, disturbance of normal bone formation. - Bending, bow legs, knock knee. - Enamel hypoplasia. 73. Osteomalacia Softening of bone in adults. - “ bone mineralization or softening • deformities of limbs, spine, thorax, and pelvis. - Skeletal pain and muscle weakness. - Osteoporosis. - LOSS OF LAMINA DURA. 74. Vitamin E (al- Cell membrane integrity, prevents RBC hemolysis ’ Antipha-tocopherol) coagulant 10 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm - Antioxidant (preserves fat). - Anti-inflammatory and improve immunity. 75. Sources of vita- -Vegetable seed oils especially soybean oils. min E -Green leafy vegetables -Whole grains and fortified cereals -Fruits ’ apples, peaches, and apricots. 76. Vitamin E supplementation High doses can cause hemorrhaging and interfere with blood clotting (vitamin K); especially for patients with Vitamin K deficiency or receiving anticoagulants ’ gingival bleeding. 77. Individuals in 1- Premature infants. need of Vitamin E 2- individuals who can't absorb fats and oils due to GI tract supplementation disease. 3- Sickle cell anemia. 78. Vitamin K - Aids in formation of blood-clotting factor prothrombin (factor II). - ‘ bone density. Found in: Green leafy vegetables, soybeans, and meats (beef liver). Can also be synthesized by the intestinal flora. 79. Vitamin K deficiency - Can be caused by disease or drugs; such as, blocked bile flow (celiac disease, sprue). - Defective blood clotting ’ bleeding. - No toxicity from oral vitamin K intake. - Newborns are given intarmascular vitamin K after birth immedietely after birth to prevent hemorrhage. 80. Water Soluble vi- Vitamins B and C tamins 1- Organic substances containing nitrogen. 2- Easily absorbed in jejunum and excreated in urine. Body does not store and require daily intake. 3- Act as coenzymes and required for carbohydrates, fats, and protein metabolism. Hemopoieses (blood formation). 4- Can be destroyed by heat or with air exposure and lost in water used for cooking. 11 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 4- Deficiency affects the mouth; eg; cheiliosis and glossitis. Found in: fruits, vegetables, and grains. 81. Vitamin C (ascor- 1- Production of collagen important in wound healing. bic acid) 2- Improve immunity, antioxidant preventing cancer and inflammation, and improve repair. 3- Protects oral soft tissues from bacterial toxins and antigens. 4- Iron absorption and utilization of folic acid and Vitamin B12. Found in: Citrus fruits, green peppers, broccoli, tomatoes, and melons. 82. Vitamin C deficiency Scurvey: Occur within 20 days and cause diarrhea, fatigue, depression, and stops bone growth. - Red, swollen, febrile gingiva that bleeds spontaneously. Periodontal destruction, mobility, and delayed wound healing. - Sore, burning mouth. - Malformed enamel and dentin. - Increase risk of candidiasis and infections. Deficiency does not cause gingivitis or periodontal disease but can be a contributing factor. 83. People suscepti- - Low socioeconomic status ble to vit C defi- - Medical conditions affecting Vit C absorption eg Crohns ciency disease and ulcerative colitis. - Smoking affects absorption and Vit C is used up quickly. - Pregnant and breastfeeding. 84. Vitamin B1 Thiamine - Provide energy to the brain, CNS, heart. - Coenzyme in carbohydrates metabolism and niacin synthesis. Found in : PORK, ENRICHED GRAINS and CEREALS, legumes, and nuts. 12 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 85. Deficiency of Vi- 1- Beriberi: Extensive damage to the CNS and CVS. Petamin B1 (Thiripheral neuropathy and muscle wasting. Enlarged heart amin) and tachycardia. 2- Wernicke-Korsakoff syndrome: Associated with alcoholism, causing mental confusion, Nystagmus (involuntary rapid eye movement), and Ataxia (gait disorder with uncoordinated muscle movements). 86. Vitamin B2 Riboflavin - Growth and production of RBCs - Healthy eyes, skin, and mucous membrane maintainence. - Coenzyme for metabolism. Found in: Organ meats (liver), lean meats, fortified grains and cereals, eggs, cottage cheese and Milk. * sensitive to light; thus, milk should be stored in cardboard/opaque containers* 87. Vitamin B2 (Riboflavin) deficiency Ariboflavinosis: Angular chelitis, glossitis, dermatitis, anemia (pale oral mucose). *B2 is the most significant in angular chelitis* 88. Vitamin B3 Niacin - Coenzyme in ATP production (NAD and NADH2). - Niacin is made from Tryptophan Amino acid. - In nicotinic acid form it supports CVS health. Found in: Animal and plant foods, meats, cereals, legumes, seeds and nuts. 89. Deficiency of Vit- Pellagra (diarrhea, dermatitis, dementia, death). amin B3 (Niacin) - In areas where maize (corn) is major diet. 90. Vitamin B5 pantothenic acid - Carbohydrates, fats, and protein metabolism. - Found in: Animal foods, whole grain cereals, Bacteria in GI produce vitamin B5. 91. Vitamin B5 (pan- Rare tothenic acid) de- - Inadequate lipid synthesis and energy production. ficiency. - Burning sensation in feet and weekness. 13 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm - Impaired wound healing. - Depression, fatigue and insomnia. 92. Vitamin B6 Pyridoxine - Support adrenal and nervous system function. - Coenzyme in protein synthesis and converts tryptophan to niacin. - Production of antibodies and immune cells, and hemoglobin synthesis. - Energy production from glycogen. - Supplementation my help treat memory loss and ADHD. Found in: Meat, poultry, fish, fruits (banana), whole grains, nuts, fortified cereals, and vegetables. 93. Vitamin B6 (pyri- Ataxia and sensory neuropathy. doxine) toxicity 94. Vitamin B6 (pyri- - cheilosis, glossitis, dermatitis. doxine) deficien- - CNS abnormalities or convulsions. cy - Impaired immune response and anemia. Rare and occurs with othe B deficiencies. 95. Vitamin B7 Biotin - Conezyme for synthesis and oxidation of fats, carbohydrates, and deamination of protiens. - Metabolic homeostasis. - Found in: EGG YOLK, liver, and Cereals. 96. Vitamin B7 (biotin) deficiency - Tongue pallor - Patchy atrophy of lingual papillae. 97. Vitamin B9 (folic - Synthesis of RNA and DNA. acid/folate) - Work with Vitamin B12 for healthy RBCs. - Prevent neural tube defects in the first month of pregnancy Spina Bifida. Found in: liver, dark leafy greens, legumes, Citrus, fortified cerails and grains. 14 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 98. Vitamin B9 (Folate) toxicity Kidney damage and neurologic symptoms. 99. Vitamin B9 (folic Most common Vitamin B deficiency acid/folate) defi- - Megaloblastic anemia ciency - Ulceration of tongue and mucosa, swollen beefy red tongue, and glositis. - Angular stomatitis - Spina bifida - Impaired immune response. 100. Vitamin B12 Cobalamin - RBC formation, neurologic function, and DNA synthesis. - For FOLATE METABOLISM. Found in: ONLY animal products. Vegans can get it from fortified soy milk and sea vegetables. - *Absorbed with internsic factor a protein made in the stomach* - Microorganisms can synthesize Vitamin B12. - Dietary B12 is called extrinsic factor. 101. Vitamin B12 - Pernicious anemia due to lack of intrinsic factor (mega(cobalamin) defi- loblastic anemia) causing smooth, thick red tongue. ciency - Glossopyrosis: Unexplained burning, pain, itching, and stinging of the tongue. - Neurologic symptoms such as tingling and numbness. Dementia, depression, memory loss, and confusion. - Xerostomia. - Enlarged liver. - Pallor skin. - Impaired growth in children. 102. Minerals Major minerals: required in large amounts. Micronutrients: required in trace amount. 103. Calcium Most abundant mineral in the body. - Forms bones and teeth and store 99% of body calcium - Muscle contraction and relaxation. - Nerve transimission, blood clotting, and immune system. 15 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm - Membrane permeability and activate enzymes. - Salivary calcium acts as a buffer to inhibit caries. Found in: Milk and dairy products, fortified soy and rice milk, orange juice, broccoli, fish and legumes. Required vitamin D for absorption. 104. Calcium toxicity hypercalcemia: Excess calcium in the blood. 105. Calcium deficiency - Rickets and osteomalacia - Osteoporosis: decreased bone mass ’ prone to fracture especially in women. - Hypocalcemia. 106. Phosphorus Second most abundant mineral in the body. - Formation of bones and teeth. - Acid-bases balance. - Muscle contraction and nerve activity. - Energy metabolism ADP - Component of phospholipid membrane, DNA, and RNA. Found in: Animal proteins and milk products, processed meats, eggs, cheese, baked goods, and soft drinks. *Rare deficiency abundant in many foods* 107. Hyperphosphatemia - Phosphorus > 2.6 mg/DL occur in patients with hypoparathyroidism or renal insufficiency. 108. Hypophosphatemia - Due to long term ingestion of anta-acids (aluminium hydroxide) ’ binds to phosphorus. - Stress - Intestinal conditions such as sprue/celiac disease result in phosphurus malabsorption ’ deficiency. - Defficiency during tooth development ’ incomplete calcification of teeth, failed dentin formation ’ suceptible to caries. 109. Magnesium Bones has 2/3 of magnesium and 3rd most prevelant mineral in teeth. - Facilitate operation of enzymes, muscle relaxation and contraction, and nerve impulses. - Prevents stroke, sekeletal abnormalities, and regulates 16 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm BP. - DNA and RNA synthesis. - Calcium hemeostasis. Found in: Dark leafy greens, whole grains, nuts, chocolate, and bananas. 110. Magnesium toxi- Kidneys regulate magnesium ’ kidney failure. city 111. Magnesium defi- Rare and associated with chronic alcoholism. ciency - Fragile alveolar bone, gingival hyperatrophy, cardiac arrhythemias, neuromuscular dysfunction. 112. Sodium - Regulates water in body, PB, acid-base balance, regulates nervous and muscular impulses. Found in: Salt, meat, seafood, diary, bread, and vegetables. Max 2300 mg/day. 113. Hypernatremia Elevated serum Sodium Thirst, dry sticky tounge and mucosa, fever, and convulsions 114. Hyponatremia low serum sodium. - Water intoxication ’ nausea, abdominal cramps, confusion, headache, and lethargy. 115. Potasssium - Fluid-electrolyte balance and cell integrity. - Nerve impulses, muscle contractions, heart contraction and electrical conductivity. - Reduce adverse effects of sodium on BP. Reduce kidney stones and bone loss. - Carbogydrate and protein metabolism. Found in: Fruits (banana), vegetables (yam), meat, whole grains, and legumes. 116. Hyperkalamia Elevated serum potassium - Impaired renal excretion, potassium out of the cells. 117. Hypokalamia 17 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm Low serum potassium -diabetic ketoacidosis, diuretics ’ muscle weakness in legs, leg cramps, and electrocadiographic changes. 118. Iron - Component of hemoglobin. - Converts B-carotene to Vit A - Collagen synthesis. - Remove lipids from blood. Most difficult mineral to obtain in adequate amounts in the american diet. Found in: Egg yolk, meats, liver, dark leefy greens, dried fruits. Not in milk. 119. Iron deficiency Anemia ’ pallor of the lips and oral mucosa, angular chelitis, glossitis, patchy tongue, risk of candidiasis, and fatigue. 120. Iodine Essential for production of thyroxine for thyroid ’ regulates BMR. Found in: seafood (cod, shrimps, tuna), ocean plants, iodized salt, dairy. 121. Hyperstates of Iodine Thyroiditis, hypothyroidism, hyperthyroidism, sensitivity reactions. 122. Deficiency of Io- Goiter ’ enlargement of the thyroid gland. dine - Delayed eruption, enlarged tongue, cretinism (fetal iodinne deficiency). 123. Zinc -Enzyme component, cell growth and replication, DNA and RNA synthesis. - Collagen synthesis ’ wound healing. - Bone growth and mineral metabolism. - Taste, smell, and appetite. - Night vision. Found in: Lamb, beef, custaceans (oysters), eggs, and whole grains. * It is the most immportant essential trace mineral* 124. Zinc deficiency 18 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm - Delayed wound healing. - ‘ risk of periodontal disease. - Flat filliform papillae, loss of smell, taste, and appetite. 125. Water Main component of the body and makes 60-80% of body weight. - Repairs and builds cells - Cellular respiration and organ system function. - Transport of blood, nerve conduction, osmotic pressure, and nutrients. - Eliminates waste and toxins. - Acid-base balance and Na-K heart pump. - Solvent for chemical reactions such as hydrolysis. - Regulates body temperature. - Maintain blood volume. *Only liquid essential for body hydration* 126. Water source Tap water. 30%-40% of fluids come from water. EPA regulates water contaminants. Bottled water. 127. Water requirement 2-3 L or 8, 8 ounce glasses of water. Few days without water is fatal. 128. 129. Anorexia nervosa More in females, during adolescence, competitive, obsessive behavior, that is increased with upper socioeconomic status. Weight loss is viewed as self-control. - Intense fear of being fat although underweight. - Below normal body weight, or 15% less than normal body weight. - Compulsive excercise with aversion from food; eats 300-600 kcal/day. - Loss of menstrual periods (amenorrhea: missing 3 periods in a row). Due to altered hormones. - LANUGO Soft, downy hairs on the arms and legs. Growth if facial hair. - Decreased heart rate. 19 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 130. Treatment of Increase food intake to raise metabolic rate back to noranorexia nervosa mal; restore regular eating habits with proper food intake. Psychological needs. 131. Bulimia nervosa More common than anorexia nervosa, more in females, teenagers and young adults, normal body weight, general dissatisfaction with body image. Food is comfort, aware about the abnormal behavior, low self esteam and guilt. 132. Characteristics if Binging (excessive overeating) 1x a week for 3months folBulimia nervosa lowed by Purging (induced vomiting, laxatives, enemas, diuretics). - Can eat 1200 cal or more in a binge. - Depression/mood swings. - Malnutrition, dry brittle hair, spoon shaped nails, cheilosis. - Calluses and abrasions on the knuckles. 133. Oral manifesta- - Dental erosion (perimolysis): lingual surfaces of maxiltions of Bulimia lary teeth due to constant exposure to acid nervosa - Red, dry and cracked lips - Dentin hypersensitivity; sensitive to extreme temperatures - Salivary gland (parotid gland) enlargement - Restorative erosion ’ floating fillings - Fluid/electrolyte imbalance (not oral consequence but health issue) - Esophageal tears, gastric rupture (not oral consequence but health issue) 134. Pica Consumption of non-food substances such as soil, glass, large quantities of ice. Occurs more frequently in pregnancy. Cause trauma to the mouth and deficiency in iron and zinc. 135. Phenylketonuria Genetic disorder marked by inability of the liver to metab(PKU) olize phenylalanine amino acid into tyrosine (nonessential amino acid) 20 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm ’ Restrict diet with phenylalanine, and avoid Aspartame (Equal/Nutrasweet). 136. Marismus "wasting disease" due to starvation. - When both proteins and calories are deficient. - In impoverished nations - Muscle wasting and weakening. No edema. - Poor growth, Impaired brain development and learning. - In infants 6-18 months. 137. Kwashiorkor Adequate calories and inadequate high quality proteins. - Children 18-24 months. - Edema of extremities, torso, and face. - Fatty liver, anemia, and lethargy. - Hair color change and sparse hair. - Cracked, peeled, and infection prone skin. - Opportunistic infections. 138. Treatment of Bu- - Fluoride therapy. limia Nervosa - Saliva substitute, sugar free gums, water to relieve xerostomia - Do not brush or floss immediatly after vomiting. - Sodium bicarbonate (baking soda) rinses to neutralize acid due to vomiting 139. Diabulimia insulin dependent diabetics who purge to keep their sugar levels under control. 140. Diabetes mellitus type 1 1- Minority of diabetes cases. 2- In children and young adults. 3- Autoimmune destruction of islets of langerhans that make little to no insulin. Can be hereditary. 4- Weight loss with increased appetite. 141. Diabetes mellitus type 2 Most common type of diabetes. - in adults over 40 - insufficient insulin - Weight gain and increased appetite 142. 21 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm Complications of - Periodontal disease and xerostomia. diabetes - Blindiness. - Poor circulation and heart disease (most common cause of death). - Loss of kidney function. 143. Hyperglycemia 1- Ketone breath (fruity smell). 2- Ketonuria: increased ketone bodies in urine. 3- Polydipsia 4- Polyphagia 5- Polyuria 144. Hypoglycemia 1- Lightheadedness. 2- Irritability. 3- Dizziness. 4- Shakiness. 5- Palpitation. 6- Hunger. 7- Sweating and headaches. 145. A1C level Sugar in blood. -Normal: 4.5-6% (80mg/dL) -Diabetes Diagnosis: >6.5% (120mg/dL) -Uncontrolled: >7% (150mg/dL) Target 7 or less 146. lactose intolerance Deficiency of lactase. Can be congenital or secondary to intestinal injury such as Crohn's disease. Symptoms: cramps, gas, diarrhea. 147. Alcoholism 7 kcal/g - Consume empty calories and suffer nutritional deficiencies. - Most common cause for folate (B9) and Thiamin (B1) deficiency because liver uses thiamin and niacin to metabolize alcohol. 148. Cardiovascular disease 22 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm Fats acumilate and narrow blood vessels. - Limit Saturated fats and LDL and increase HDL. - Side effects of medications is xerostomia. 149. Cancer therapy Chemo and radiation requires more nutrients to replace destroyed cells. -Side effects nausea, xerostomia, stomatitis, and loss of appetite. - Rinse with water or sodium bicarbonates to raise pH of mouth before brushing or flossing. - Sip water, water sprays, suck on ice. - Avoid spicy salty, hot and sharp food. 150. Nutritional coun- Clinician works with patients to assess their diet and seling identify areas where changes are recommended. 151. Individuals in - High risk of caries and periodontal disease. need of nutrition- - Oral manifestation of nutritional deficiencies. al counseling - Undergoing periodontal or oral maxillofacial surgery. - Risk of osteoporosis. - Diagnosed with osteopenia. 152. Dietary assessment The identification of current dietary practices and dietary requirements of the patient. It includes religious or cultural considerations, activity level, methods of food preperation, and frequency of food intake. 153. Conducting dietary assessment 1- Dietary history. 2- Food frequency questionnairs. 3- Computer dietary analysis. 4- Dietary evaluation and evaluate diet's cariogenic potential. 5- Use MyPlate as a guide. 6- Evaluation of 1, 3, 5, or 7 day food diary and evaluate the average by comparing with MyPlate servings. 154. Normal BMR kg/m2 18.5-24.9 155. Overweight 25-29.9 23 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm 156. Obese 30-39.9 ( if obese 1 or 2= 2 starts with 35) 157. Extreme BMI 40 158. BMI Does not differentiate between lean mass and fat 159. BMR basal metabolic rate: 60-70% of energy used by the body at rest. 160. Calories recmmendations Men 2000-3000 Women 1600-2400 161. RDA recommended Dietary allowance: Level that meets nutrient recommendation for all healthy individuals. 162. DRI Dietary Reference Intake: Updated RDA and aims to prevent insufficiency and deficiencies. 163. AI Adequate intake: Appropriate nutrient intake by healthy people when RDA is not available. 164. UI Upper limit: Highest levels that does not pose risk or adverse health effects. 165. Dental caries process Plaque: Bacteria embedded in dextran polysaccharides. 166. Dextrans Made of sucrose utilized by S.mutans. Saliva wash food debris but not dextrans thus plaque and acids stay. 167. Critical pH of enamel 5.5 168. Critical pH of ce- 6.2-6.7 mentum 169. Caries prevention - Consume cariogenic food within meals. - Rinse with water after consuming cariogenic foods to neutralize pH. 24 / 25 Nutrition My NBDHE Study online at https://quizlet.com/_dsbjdm - Eat complex carbohydrates and limit simple carbohydrates. - Firm texture foods removes debris, stimulate saliva, promote healthy periodontium. 170. Frequency The more frequent the exposure the more cariogenic. 171. Form Sticky food are more cariogenic than liquids. 172. Time Consume cariogenic food within a meal. 25 / 25