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Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto TOPIC OUTLINE OF SUBJECT MODULE 1 - INTRODUCTION TO NUTRITION MIDTERMS...

Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto TOPIC OUTLINE OF SUBJECT MODULE 1 - INTRODUCTION TO NUTRITION MIDTERMS FINALS NUTRITION is the science that interprets the nutrients and other substances in food in relation A. Introduction to Nutrition F. Energy to maintenance, growth, reproduction, health and 1. Definition of Terms 1. Definition: Energy disease of an organism. It includes food intake, 2. Factors Affecting and Energy absorption, assimilation, biosynthesis, catabolism Nutrition Metabolism and excretion. 3. History of Nutrition 2. Importance of 4. Essential Nutrients Energy 5. Malnutrition 3. Pathways in Energy LESSON 1 - DEFINITION OF TERMS B. Carbohydrates Production NUTRITION - is the process of taking food into the 1. Definition a. Glycolysis body and absorbing the nutrients in those foods 2. Functions b. Krebs Cycle FOOD - is any substance consumed to provide 3. Classification 4. Maintenance of nutritional support for an organism 4. Sources Body to 5. Metabolism a. Factors NUTRIENTS - a substance or ingredient that 6. Role in Dental Caries Affecting Heat promotes growth, provides energy, and maintains 7. Diseases in Relation Loss life to Carbohydrates b. Factors that CARBOHYDRATES - any of various neutral C. Lipids and Fats Determine compounds of carbon, hydrogen, and oxygen 1. Definition Total Energy (such as sugars, starches, and celluloses) most of 2. Functions Requirement which are formed by green plants and which 3. Classification G. Dietetics constitute a major class of animal foods. 4. Sources 1. Definition: Dietetics, PROTEIN - one of the many substances found in 5. Metabolism Diet Therapy, & Diet 6. Role in Dental Caries 2. Weight Related food such as meat, cheese ,fish , or eggs, that is 7. Diseases in Relation Health Problems necessary for the body to grow and be strong. to Lipid Intake a. High Blood FATS - along with proteins and carbohydrates, one D. Proteins Pressure of the three nutrients used as energy sources by 1. Definition b. Type 2 the body. 2. Classification of Diabetes WATER - A colorless, transparent, odorless liquid CHON c. Heart Disease that forms the seas, lakes, rivers, and rain and is 3. Classification of d. High the basis of the fluids of living organisms Amino Acids Cholesterol VITAMINS - any of a group of natural substances 4. Importance/Functions e. Stroke 5. Diseases Related to f. Sleep Apnea that are necessary in small amounts for the Protein Deficiency / g. Osteoarthritis growth and good health of the body. Toxicity H. Fat Soluble Vitamins MINERALS - a valuable or useful chemical E. Water, Electrolytes, and 1. Vitamin A substance that is formed naturally in the ground. Buffer System 2. Vitamin D ENZYMES - is a chemical substance that is found 1. Definition 3. Vitamin E in living creatures which produces changes in 2. Types of Water 4. Vitamin K other substances without being changed itself. Compartments I. Water Soluble Vitamins HORMONES - a chemical substance produced in 3. Homeostasis (Water 1. Vitamin B Complex the body that controls and regulates the activity of Balance) 2. Vitamin C a. Intracellular J. Macrominerals certain cells or organs b. Extracellular 1. Calcium NUTRITURE - bodily condition with respect to 4. Sources of Water 2. Phosphorus nutrition and especially with respect to a given Intake and Channels 3. Potassium nutrient (as zinc). of Water Output 4. Sulfur MALNUTRITION - is a condition that results from 5. Regulation of Body 5. Sodium eating a diet in which one or more nutrients are Fluids and pH 6. Chlorine either not enough or are too much such that the a. Buffer System 7. Magnesium diet causes health problems. b. Respiration K. Microminerals c. Kidneys 1. Iron 6. Water and 2. Zinc Electrolytes 3. Selenium Imbalances 4. Manganese 5. Copper 6. Iodine 7. Molybdenum 8. Cobalt 9. Chromium 10. Fluorine C. Suiza | P.F. Cruz | J.P. Mendoza 1  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto 1.6 EATING DISORDER LESSON 2 - FACTORS AFFECTING Many individuals express a desire to lose weight NUTRITION or improve their body shape and thus engage in Nutrition is influenced by the choice of food. approaches to achieve their ideal body mass The following are the factors affecting food choice index. However, problems can arise when dieting and/or exercise are taken to extremes. The aetiology of eating disorders is usually a MAJOR DETERMINANTS OF FOOD CHOICE combination of factors including biological, The key driver for eating is of course hunger but psychological, familial and socio-cultural. The what we choose to eat is not determined solely by occurrence of eating disorders is often associated physiological or nutritional needs. Some of the with a distorted self-image, low self-esteem, other factors that influence food choice include: non-specific anxiety, obsession, stress and unhappiness. 1.1 BIOLOGICAL DETERMINANTS Our physiological needs provide the basic 1.7 CONSUMER ATTITUDES, BELIEFS, KNOWLEDGE determinants of food choice. Humans need energy AND OPTIMAL BIAS and nutrients in order to survive and will respond Attitudes and beliefs can and do change; our to the feelings of hunger and satiety (satisfaction attitude to dietary fat has changed in the last 50 of appetite, state of no hunger between two eating years with a corresponding decrease in the occasions). The central nervous system is absolute amount of fat eaten and a change in the involved in controlling the balance between ratio of saturated to unsaturated fat. hunger, appetite stimulation and food intake. 1.8 BARRIERS TO DIETARY AND LIFESTYLE CHANGE 1.2 ECONOMIC AND PHYSICAL DETERMINANTS Household income and the cost of food is an There is no doubt that the cost of food is a primary important factor influencing food choice, especially determinant of food choice. Whether cost is for low-income consumers. The potential for food prohibitive depends fundamentally on a person's wastage leads to a reluctance to try ‘new’ foods for income and socio-economic status. Low-income fear the family will reject them. In addition, a lack groups have a greater tendency to consume of knowledge and the loss of cooking skills can unbalanced diets and in particular have low also inhibit buying and preparing meals from basic intakes of fruit and vegetables. However, access ingredients. to more money does not automatically equate to a better quality diet but the range of foods from LESSON 3 - HISTORY OF NUTRITION which one can choose should increase. Our ancestors collected food from nature in order 1.3 SOCIAL DETERMINANTS to survive, and it can be noted that humans have What people eat is formed and constrained by more than two million years of certain dietary circumstances that are essentially social and habits. It is believed that the preparation of meals cultural. Population studies show there are clear began more than 500,000 years ago. The oldest differences in social classes with regard to food descriptions of food and meals, as well as their and nutrient intakes. Poor diets can result in effects on health are described by the ancient under- (micronutrients deficiency) and Egyptians, and are dated 3200 BC. over-nutrition (energy over consumption resulting in overweight and obesity); problems that face NATURALISTIC ERA (400 B.C - AD 1750) different sectors of society, requiring different levels of expertise and methods of intervention. Around 400 BC, Hippocrates. ancient 1.4 MEAL PATTERNS Greek physician said, People have many different eating occasions daily, "Let food be your the motivations for which will differ from one medicine and medicine occasion to the next. Most studies investigate the be your food." factors that influence habitual food choice but it Around 475 BC, may be useful to investigate what influences food Anaxagoras, a Greek choice at different eating occasions. Philosopher, stated that 1.5 PHYSIOLOGICAL FACTORS food is absorbed by the Psychological stress is a common feature of human body and modern life and can modify behaviours that affect therefore contained health, such as physical activity, smoking or food "homeomerics" ( choice. generative components), suggesting the existence of nutrients. C. Suiza | P.F. Cruz | J.P. Mendoza 2  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto The history and the development of food and nutrition can be roughly divided into three CHEMICAL ERA (1785 - 1885) important periods: the pre-agricultural age, the The most important experiments of Antoine age of agriculture, which began 10,000 years Lavoisier (1743 - 1794) are directly linked with the BC, and agro-industrial age that began some development of nutrition. Lavoisier proved that the 150 years ago. When this time span could be combustion process involves a combination of squeezed in a year and assuming that the man various chemical substances and oxygen and appeared on January 1 st, the agricultural age that plant and animal respiration is a slow would start in the second half of December, and combustion of organic matter using oxygen from the agro-industrial age would start on the evening the atmosphere. of December 31 st. BIOLOGICAL ERA (1901 - 1950) PRE-AGRICULTURAL (3 MILLION YEARS AGO) “Biological Era”, as the 19th century is known, studies on metabolism and chemistry were The pre-agricultural era begins three million done, helping the science of nutrition on defining years ago, it is characterized by the collection of their role in the development and prevention of food , hunting and fishing, as well as developing chronic diseases, such as cancer, cardiovascular, tools and activities. In the beginning, the food neurodegenerative, and bone metabolism was eaten raw, but after the discovery humans disorders. used cooked food also. Nowadays, the “Pos-Genomic Era” is being experienced. This era is characterized by the integration of three fields: biological, social, and environmental, where scientific discoveries on nutritional pathophysiology and metabolism are included. AGE OF BIOTECHNOLOGY (1960 - PRESENT) Biotechnology is a discipline that has developed rapidly during the last two decades. This technology is based on our fundamental ability to precisely introduce genetic changes into an organism. AGRICULTURAL ERA Plant biotechnology in particular has evolved rapidly over the course of the last 15 years. (200 - 300 YEARS AGO) Every major crop can be subject to precise genetic The agriculture era is based on the cultivation of modifications based on our ability to introduce and crops and domestication of animals which then express genes in crops. become a major part of human food. During this Plant biotechnology there should substantially period, agriculture was gradually developed on augment plant breeding, which in many respects fertile soil, almost simultaneously in several was based on our ability to harness genes into places in the world. the Mediterranean , the Middle plants either by sexual crossing or laboratory and Far East, resulting human settlements, techniques such as cell fusion. nations and empires. We anticipate that plant biotechnology will go through three phases of development, creating significant value at each stage. The first is agronomic trait development, the second is differentiated crop development, and the third is use of plants as factories. C. Suiza | P.F. Cruz | J.P. Mendoza 3  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto VITAMINS LESSON 4 - ESSENTIAL NUTRIENTS ○ Basic function of these nutrients is to keep Carbohydrates away diseases and keep you healthy Protein ○ Without a healthy dose of vitamins, it will Fats be difficult for your body to fight the Water microorganism Vitamins ○ There are 13 types of vitamins but only 4 Minerals are extremely essential. These 4 plays an important role in our body Vitamin A Vitamin B6 Vitamin C Vitamin D ○ Lack of Vitamin B6 can cause your blood pressure to lower uncontrollably ○ Lack of other vitamins may cause skin problems, vision problems, and weakness ○ Having enough vitamins would mean you will have a healthy immune system Reduces the risk of getting lung or prostate cancer ○ Vitamins have high level of antioxidants properties that is good for our body ○ Plays an important role of longevity of a human being PROTEIN ○ Most hype nutrient ○ Nutritionist suggests a lot of food items for the proper intake of protein DIFFERENT NUTRIENTS AND ITS ○ Meat, eggs, and some grains IMPORTANCE ○ Why is protein so popular? WATER ○ It is the building block of our body (not just ○ Dominates more than 60% of the body muscles). Whether it’s our bones, ○ We can survive without a proper meal. muscles, skin, hair or even the cells in our Although, we can’t make it without water body, everything contains protein ○ Every organs needs water to work ○ It is responsible for 16% of a person’s properly body weight This helps our brain functions ○ Hormones and antibodies composed of Cleanses our body of toxins protein Cell in our body stay hydrated ○ It would be difficult to live without proteins because of water ○ It is made up of different types of amino Helps in the process of digestion acids If we do not drink water Our body needs proteins in order regularly, we might to function properly. It is the experience constipation reason why nutritionists always often. stress that you consume a lot of ○ If we do not drink water properly, we’ll end protein in your diet. up becoming dehydrated Even if you’re trying to lose weight This is not good for our body as it can affect our mental and physical performance ○ Not drinking enough water can make us feel tired and reduces our ability to concentrate C. Suiza | P.F. Cruz | J.P. Mendoza 4  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto FATS ○ An excessive amounts of fats could be LESSON 5 - MALNUTRITION dangerous for our body Malnutrition refers to deficiencies, excesses or ○ Too much fats can cause problems for our imbalances in a person’s intake of energy and/or blood pressure level, heart, digestive and nutrients. The term malnutrition covers 2 broad respiratory systems. groups of conditions. One is ○ Why shouldn’t we avoid fats? ‘undernutrition’—which includes stunting (low According to Harvard Medical height for age), wasting (low weight for height), School, it was found that fats help underweight (low weight for age) and micronutrient in absorption of other nutrients. deficiencies or insufficiencies (a lack of important Fats play an important role in cell vitamins and minerals). The other is overweight, building obesity and diet-related noncommunicable Fats also improve our muscle diseases (such as heart disease, stroke, diabetes movement and cancer). ○ While you might want to avoid fat because of the high amount of calories, it would be CAUSES AND SYMPTOMS better if you ingest it then burn the A LOW INTAKE OF FOOD calories instead ○ Some people develop malnutrition ○ Additionally, if you can consume fats at a because there is not enough food controlled basis and burn calories, it will available or because they have difficulty reduce the risk of heart diseases eating or absorbing nutrients. You will also have lower chance of ○ Mouth problems such as badly fitting getting type 2 diabetes dentures may also contribute to ○ Controlled intake of fats improves brain malnutrition. function MENTAL HEALTH CONDITIONS MINERALS ○ Undernutrition or malnutrition can affect ○ Calcium (Ca) is the mineral responsible people with: depression, dementia, for your strong bones schizophrenia, anorexia nervosa. Helps transmit nerve signals from Dementia - general term for one part of the body to another symptoms affecting memory, communication, and thinking Helps maintain healthy blood Schizophrenia - Its impact on pressure, as well as improve speech, thinking, emotions, and muscles contraction and other areas of life can affect a relaxation person’s social interactions and ○ Zinc (Zn) is your go to mineral when it everyday activities. comes to boosting your healing factor SOCIAL AND MOBILITY PROBLEMS Improves metabolism and ○ Factors that can affect a person’s eating strengthens your immune system habits and potentially lead to malnutrition Increases resistance against include: diseases DIGESTIVE DISORDERS AND STOMACH ○ Iron (Fe) is responsible for the creation of CONDITIONS your red blood cells ○ If the body does not absorb nutrients Plays an important role in the efficiently, even a healthful diet may not production of hormones in our prevent malnutrition. body ALCOHOL USE DISORDER CARBOHYDRATES ○ Consuming a lot of alcohol can lead to ○ is one the most important nutrients in our gastritis or long-term damage to the body pancreas ○ Serve as food for our brain and central nervous system ○ In order to have a healthy lifestyle, we should consume a healthy amount of carbohydrates C. Suiza | P.F. Cruz | J.P. Mendoza 5  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto REGULATOR OF FAT METABOLISM MODULE 2 - CARBOHYDRATES ○ To prevent accumulation of ketone bodies This is not good as it will later LESSON 1 - DEFINITION produce diabetes Contains carbon, hydrogen, and oxygen TYPE 1 Carbohydrates is an organic compound in the Juvenile diabetes - plant kingdom which contains elements,C,H,O of meaning genetic in origin 2:1 ratio of H to O. Insulin is given as a These are starches and sugars which furnish the medication major source of energy and form the bulk of the TYPE 2 diet. Caused by sedentary ○ Reasons: lifestyle – no exercise Availability - staple food is rice in and eating the Philippines. carbohydrate- rich food, Low cost - a kilo for 30+ sugar food Ease of storage - can be stored OHA is given as for a longer period of time medication Energy value-main full source ○ OHA – oral How many carbohydrates do you need? hypoglycemic agent in the form ○ The Dietary Guidelines for Americans of metformin recommends that carbohydrates make up 45 to 65 % of your total daily calories. Reversible – meaning when you do proper diet and exercise, your LESSON 2 - FUNCTIONS diabetes can be revert CHIEF SOURCE OF ENERGY and go back to sugar level ○ Least expensive source of energy ○ If CHO intake is inadequate or severely ○ 1g = 4 Kilocalories restricted: fats are metabolized faster, ○ Glucose is the primary source of energy excessive breakdown of fats to produce for the body cells (must be kept constant) energy leads to dehydration, loss of body ○ Sole source of energy for the brain and Na and ketosis. nerve tissues. ○ 50gms of CHO in the diet will prevent Whenever we feel hypoglycemic, ketosis. we need to eat something sweet. ○ Ketosis is present in uncontrolled diabetes Energy will be stored in our brain mellitus. ○ As glycogen, it provides an energy REGULATOR OF INTESTINAL PERISTALSIS source for the heart muscle: needs 10mg ○ Provides bulk in the form of fiber/roughage or 70-100 mg / 150 ml of blood. which aid in the normal elimination. BODY DISTRIBUTION ○ Reduces the length of time that the food ○ CHO in the body as glycogen is 300 to waste remains in the colon. 350gm; in the liver is 100gms. But this type of carbohydrates ○ Cardiac, smooth, skeletal muscle should be the complex 200-250gm PROVIDES PALATABILITY AND SWEETNESS ○ Glucose in blood and extracellular fluid TO FOOD 10-15 grams. ○ Affects food consumption ○ Provides carbon skeleton for the synthesis of nonessential amino acids. PROTEIN SPARER ○ Energy needs are always given priority. ○ Protein utilization is improved with adequate amounts of CHO ○ Any deficiency of calories in the diet will be made up by using adipose and protein tissues. C. Suiza | P.F. Cruz | J.P. Mendoza 6  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto OTHER SPECIAL FUNCTIONS: C. GLUCOSE DERIVATIVES ends with ol = alcohol ○ Constituents of brain and nerve tissues; ○ 1. SORBITOL glucose and galactose Has sweetening power similar to ○ Detoxifier of some chemical or bacterial glucose but is slowly absorbed toxins – glucuronic acid and has little effect on blood sugar ○ Flavors intestinal synthesis of bacteria levels. “lactose enhances absorption of Useful in weight reduction and in CHO” preparation of diabetic food Lactose - milk sugar ○ 2. MANNITOL ○ Important in drug therapy: Poorly absorbed Glucosides – for cardiac therapy, ½ of the calorie per gram of components of steroid and glucose adrenal hormones Used as food ingredient Insulin – for “insulin clearance as future ○ 3. XYLITOL test” for kidney function With equal sweetness as sucrose Heparin – prevents blood clotting Found in chewing gums ○ 4. GLYCEROL LESSON 3 - CLASSIFICATION 3-C alcohol which is a component of glycerine MONOSACCHARIDE ○ 5. INOSITOL alcohol related to hexoses one sugar molecule Simplest form of sugar which cannot be ○ 6. ASCORBIC ACID hydrolyzed into a simpler form Hexose derivatives synthesized Single active ingredient by plants A. HEXOSES ○ Most important monosaccharide OLIGOSACCHARIDES ○ 6 carbon sugar Yields 2-10 simple sugars upon hydrolysis ○ 1. GLUCOSE A. DISACCHARIDES “Dextrose or blood sugar” ○ 1. SUCROSE Important in human metabolism “Table sugar” Physiologic sugar Yields glucose and fructose after ○ 2. FRUCTOSE hydrolysis Found in molasses, maple syrup, “Levulose of fruit sugar” sugar cones, or beets Sweetest of all sugar; from honey ○ 2. MALTOSE and fruits “Malt or grain sugar” If you consume ripe Yields 2 molecules of glucose mango, only the half only Derived from digestion of starch because the whole For infant feeding because it is not contains high sugar readily fermented content ○ 3. LACTOSE ○ 3. GALACTOSE milk sugar “Milk sugar” “Hydrolyzed from lactose” Least sweet ○ 4. MANNOSE Hydrolyzed to glucose and “Non nutritional value” galactose Poorly absorbed For high carbohydrate feeding B. PENTOSES B. TRISACCHARIDES ○ 5 carbon sugar ○ RAFFINOSE from sugar beets ○ Can be synthesized in the body Potato salad is pink or violet in ○ Essential component of nucleic acid and color due to sugar beets coenzyme like ATP, NAD, FAD ○ MELEZITOSE from honey C. TETRASACCHARIDE ○ 1. RIBOSE ○ e.g STACHYOSE from peas, beets, and ○ 2. XYLOSE lima beans (can be found in Mexican ○ 3. ARABINOSE foods). C. Suiza | P.F. Cruz | J.P. Mendoza 7  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto ○ G. INSULIN POLYSACCHARIDE Important in medicine and nursing Complex carbohydrates made up of many Used to test for renal function monosaccharides unit Found onion and garlic ○ A. STARCH Function: “Storage form of carbohydrates in Carries the carbohydrate plants” that we eat into different One of the healthiest form of parts of our body. carbohydrates If our body does not Yields many units of glucose upon produce insulin, all the complete hydrolysis carbohydrates, sweet, etc Yields dextrin and maltose upon will not be converted into partial hydrolysis energy but rather into fats Found in grains, tuba, seeds root, and unripe fruit LESSON 4 - SOURCES Valuable contributor to the energy 1. SUGARS content of the diet a. Empty calories ○ B. DEXTRIN b. Brown or refined sugar, candies, jams, “Intermediate products in the molasses, soft drinks breakdown of starch in the 2. ROT CROPS AND OTHER VEGETABLES process of digestion” 3. MILK Used in postage stamp 4. FRUITS Used as sticking agent to a. Dried, fresh, sweetened, canned. paste the stamp on the 5. CEREALS AND GRAINS letter a. Starches, flours, cereals, noodles. Found in flour when browned or bread is toasted LESSON 5 - METABOLISM OF ○ C. GLYCOGEN only animal source CARBOHYDRATES “Animal starch” 2 forms of glycogen: Malnutrition - not meeting balance diet MUSCLE GLYCOGEN - supplies energy to nearby tissues during exercise and work LIVER GLYCOGEN - converted to glucose for circulation to different parts of the body ○ D. CELLULOSE Indigestible, resistant to digestive enzymes Contributes to bulk diet From the time we eat the carbohydrate in our ○ E. HEMICELLULOSE mouth, there is a salivary amylase, ptyalin. Indigestible Then, it will go in the stomach Found in agar, pectins, woody ○ Only acidic part of our body because of fibers, leaves and stems the hydrochloric content (HCI / Can be hydrolyzed by dilute acids hydrochloric Acid) ○ F. PECTINS It will now go to the small intestine Indigestible Some will go the the pancreas Found in fruits ○ It will be acidified (dextrin and maltose) Possess property of forming bulk Some will go to the large intestine until such time by absorbing and swelling into a that we will eliminate it. colloidal mass which exerts In mucosal cell, it will be absorbed in the blood laxative effect, thickener, binder in stream then will go to the liver forming food gel C. Suiza | P.F. Cruz | J.P. Mendoza 8  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto CLINICAL MANIFESTATION OF FAULTY FACTORS THAT INCREASE BLOOD SUGAR INTAKE OF CARBOHYDRATES LEVEL A. INADEQUATE INTAKE Excessive carbohydrate intake ○ Weight loss Reduce physical activity ○ Retarded growth Increase glucose absorption ○ Low blood sugar level Liver disease or damage ○ Recommended Dietary Allowances Diabetes mellitus (RDA) in carbohydrates is 60-70% Increase anterior pituitary and hyperactive adrenal B. EXCESSIVE INTAKE cortex hormone ○ Gas formation Fright ○ Gastric mucosa irritation Anger ○ High blood triglyceride level Tension/Stress ○ Obesity ○ Dental caries FACTORS THAT MAINTAIN BLOOD SUGAR LEVEL FACTORS THAT LOWER BLOOD SUGAR Reversible glycogen - glucose reaction LEVEL Conversion of carbohydrates to fats PROLONGED UNDERNUTRITION Excretion of glucose INCREASE EXERCISE Glycogen formation in muscle and glycogen ○ It prolongs exercise utilization ○ It is not recommended to stay to long in Utilization of carbohydrate by other tissues the gym because kidney can be affected POOR ABSORPTION OF GLUCOSE LESSON 6 - ROLE IN DENTAL CARIES LIVER DAMAGE Is it the sugar that’s causing tooth decay? ○ CHRONIC HEPATITIS - inflammation Plaque is a bacterial mass that builds up on your ○ CIRRHOSIS - usually people who are teeth. alcoholic are much likely to have this. ○ We removed this through brushing and About 6 months to live flossing. ○ HEPATOCELLULAR CARCINOMA - ○ Plaque harbors bacteria cancer of the liver with cirrhosis. Bacteria can’t do anything without sugar, neither do we. ○ We consume sugar to live Keto diet has hardly any carbohydrates or sugars ○ Therefore, Bacteria wouldn’t have any source of food in the mouth to consume and turn into a lactic acid ○ The only diet and very difficult for people to commit to. Sugar or carbohydrates are needed for our body to work and for our brain to think. If sugars cause tooth decay then we all consume sugar. Then why don’t we all have cavities? What is causing cavities in our teeth? TIME ○ This has to amount to bacteria and sugar KIDNEY MALFUNCTION over time. HORMONAL DEFICIENCY ○ Biggest thing is not the quantity of ○ ADRENAL INSUFFICIENCY sugar but rather the quantity of time ○ HYPOTHYROIDISM that we have sugar in our teeth. Thyroid gland - responsible for Answer to what causes cavities the metabolism in our body We need to think about the habits that we have Slow metabolism and ultimately, that’s the biggest factor in avoiding Can cause obesity then lead to tooth decay. cardiac disease ○ One big gulp, even though it’s only one ○ HYPERTHYROIDISM beverage, it’s consumed over a long Fast metabolism - thin person period of time. Therefore, the acidity ○ ANTERIOR PITUITARY INSUFFICIENCY between the teeth is gonna be high for C. Suiza | P.F. Cruz | J.P. Mendoza 9  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto hours and that’s gonna cause a lot of damage in the teeth. MODULE 3 - LIPIDS AND FATS Creamer (in coffee) has lactose, and lactose is a Lipids and fats consist of triglycerides, sugar phospholipid, glycolipid, fatty acid and sterol. This ○ Broken down by the bacteria, turned into has low glycemic index and broken down slowly lactic acid, and if you consume coffee giving a sense of prolong fullness. This can be over a 3 - 4 hour time period, you’ll cause saturated fatty acid (meat, cheese, coconut oil, significant damage to your teeth palm oil), unsaturated fatty acid Point of the video is to draw attention to the habit (monounsaturated and polyunsaturated) and trans of how we might consume sugar. fat. Good sources of healthy fat are ○ Delivery methods are the most polyunsaturated fat (omega 3 & 6) and damaging not the quantity. monounsaturated fat. ○ Chugging an entire soda won’t cause hardly any acid to be sitting on teeth for a LESSON 1 - DEFINITION long period of time Lipids are insoluble in water Yes, Soda is acidic but after 20 soluble in alcohol, ether and chloroform minutes, when you’re done building blocks of many hormones drinking the soda, your saliva will Important constituent of all cellular membrane wash away most of the sugar Fat is a type of lipid; stored in adipose tissue that’s in there. The bacteria will FATS have consumed most of it and it ○ Simple lipids won't be breaking down into acid ○ Most concentrated source of energy in between your teeth. ○ Composed of C, H, and O but C is greater Consuming sugar in 30 minutes or less with a in number and ratio of H to O is higher meal is best. OIL ○ Physical state of fats that is liquid of room LESSON 7 - DISEASE IN RELATION TO temperature CARBOHYDRATES ○ Ex: Mineral and lubricating oil from petroleum or all of cloves Dental caries TRIGLYCERIDE Obesity ○ Chemical and clinical name for fats and oil Cardio-vascular disease (in the heart) ○ Ester of glycerol and fatty acids Diabetes mellitus ○ Form of fats found in foodstuff and fat Galactosemia depot of most animals Disaccharide intolerance GLYCEROL ○ 3 carbon chain which makes up the case IMPORTANT QUESTIONS of fat molecules, such that 1 molecule of 1. Carbohydrates found in honey? fatty acid is attached to each of the 3 ○ Melezitose carbon unit of glycerol glycerine linkage 2. What is fruit sugar? ○ Fructose 3. What is milk sugar? ○ Lactose 4. Sugar that can be found in the muscle? ○ Glycogen 5. What is physiologic sugar? ○ Glucose 6. Sugar that can be found in the stamp? ○ Dextrin 7. Sugar that can be found in the chewing gum? ○ Xylitol 8. What is table sugar? ○ Sucrose 9. What is the Recommended Dietary Allowance of carbohydrates? ○ 60-70% of the diet 10. How often do you brush your teeth? ○ Every after meal C. Suiza | P.F. Cruz | J.P. Mendoza 10  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto FATTY ACIDS ○ Consist of a chain series of Carbon LESSON 3 - CLASSIFICATION OF LIPIDS attached to a carboxyl group which confers the acidic property of the ACCORDING TO FUNCTION compound ○ They give a diversity and chemical 1. Energy source (cell) -expensive compared to carbohydrates specificity to the natural fats, similar to that 2. Structural formation given to proteins by amino acids 3. Hormones LESSON 2 - FUNCTIONS OF LIPIDS ACCORDING TO CHEMICAL STRUCTURE 1. SOURCE OF ENERGY 1. SIMPLE LIPIDS – esters of fatty acids or other ○ Fat is the most concentrated source of alcohol energy 9 cal/gm a. NEUTRAL FATS OR TRIGLYCERIDE ○ As adipose tissue, it is the major source of i. 3 fatty acids combined with energy stored in quantity by the body glycerol ○ Fat is converted to acetyl CoA which ii. 2 fatty acids + glycerol = yields great amount of ATP DIGLYCERIDE 2. SOURCE OF ESSENTIAL FATTY ACIDS iii. 1 fatty acid + glycerol = ○ From seed oils of wheat germ, corn MONOGLYCERIDE soybean, walnut, cottonseed ○ SIMPLE FATS – all fatty acids are the 3. CARRIER OF FAT SOLUBLE VITAMINS AND same THEIR PRECURSOR ○ MIXED FATS – at least 2 fatty acids are ○ Vitamin A, D, E, K different 4. INSULATION has more subcutaneous fats - easy to get cold b. WAXES ○ Subcutaneous layer of fat reduces heat Esters of fatty acids with an loss in cold weather (helps maintain body alcohol other than glycerol; long temperature) chain or cyclic alcohol i. A thin person is more prone to They are not digested by fat experience chilly temperatures splitting enzymes, so no nutritional easily compared to an obese value person. This is because an obese Includes esters of cholesterol, person has a lot of subcutaneous Vitamin A & D layer than thin person. 2. COMPOUND LIPIDS – esters of fatty acid 5. PROTECTION OF VITAL BODY ORGANS containing groups in addition to an alcohol and ○ Specifically from physical shock fatty acid (CHO phosphate or nitrogenous group) 6. PALATABILITY a. PHOSPHOLIPIDS ○ Responsible for flavors and aroma of Fats containing H a PO 4 and a foods in the diet, it stimulates flow of nitrogenous base in addition to digestive juices - among small cake and burger, mas hindi ka fatty acid and glycerol 7. SATIETY VALUE satisfaction magugutom kapag more protein and fats (burger) Plays an important role in the ○ Fats retard the emptying of the stomach transport of fat to the different (reduce gastric motility) and stay longer tissues and appears to be therefore delays the onset of hunger which involved in its utilization which makes the individual feel satisfied for a initiates blood coagulation. longer period of time. Lecithin – Emulsifying Agent 8. ACT AS EMULSIFYING AGENT Cephalin – Thromboplastic ○ Lecithin helps in the transport of fatty Substance after eating fatty foods, drinking hot water substances that cannot easily pass b. GLYCOLIPIDS is essential to prevent pamumuo ng fats through the cell membrane Contain carbohydrate and a 9. LUBRICANTS nitrogenous base ○ Which aids in elimination (defecation or Ex: Cerebrosides which contain a bowel movement) molecule of glucose and 10. PRECURSOR OF PROSTAGLANDINS galactose ○ Participates in the regulation of blood c. AMINOLIPIDS OR LIPOPROTEINS pressure, heart rate, and lipolysis Lipid molecule bound to protein to 11. BODY COMPOSITION facilitate transport in the aqueous ○ Female – 18-25% of BW medium of blood ○ Male – 15-20% of BW C. Suiza | P.F. Cruz | J.P. Mendoza 11  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto 3. DERIVED LIPIDS – derivatives of simple and compound lipids due to hydrolysis. Some contain IMPORTANCE OF UNSATURATED FATTY N or P or both others contain S. ACIDS a. FATTY ACIDS 1. Maintains normal growth and reproduction of lower b. GLYCEROL animals c. STEROIDS - that's why we 2. Prevents eczematous lesions of skin in man use lotion i. STEROLS – cholesterol, 3. Lowers the serum cholesterol level in man ergosterol - found in liver (polyunsaturated type) ii. BILE ACIDS – glycocholic acid iii. SEX HORMONES – progesterone STEROLS iv. ADRENAL CORTICOSTEROID – corticosterone CHOLESTEROL - good (hdl) and bad (ldl) cholesterol - laboratory v. VITAMIN D – ergocalciferol (D1) ○ Important constituent of body cells and and cholecalciferol (D3) tissues (brain, nerves, kidneys, spleen, liver) ACCORDING TO PHYSICAL APPEARANCE ○ Important in the synthesis of bile acids, contain hormones & Vitamin D 1. VISIBLE FATS ○ 180-250mg/100mL of blond- total a. Cooking oil concentration of plasma in blood b. Salad dressing 2 TYPES OF CHOLESTEROL c. Butter ○ Endogenous d. Animal fats Synthesized mainly in the liver e. Olive oil ○ Exogenous f. Balsamic fats 2. INVISIBLE FATS a. Egg yolk - trice a week maximum LESSON 3 - CLASSIFICATION OF LIPIDS b. Milk (CANVAS) c. Avocado - healthiest source of fat A. SIMPLE FATTY ACIDS a. Triglyceride (3mol. Fatty acid, one glycerol ○ Contents of fats and oils which are the B. COMPOUND basis of their physical and chemical a. Phospholipid properties b. Eg. lecithin (egg yolk) - hydrolysis → phosphoric acid, choline, glycerol, 2 mol CLASSIFICATION OF FATTY ACIDS fatty acid 1. ESSENTIAL FATTY ACIDS – when the body C. DERIVED LIPID cannot synthesize them from other substance, it a. Fatty Acid - according to saturation must be provided in the diel i. SATURATED – can ↑ cholesterol, a. Linoleic acid – sole dietary ↑ LDL, palm oil, red meat, milk, b. Linonenic acid- promotes growth chocolate, butter, coconut oil c. Arachidonic acid – promotes growth ii. MONOUNSATURATED 2. UNSATURATED FATTY ACIDS – fatty acids that ↓ LDL, no effect on HDL has a missing few H atoms in the carbon chain, Canola oil, olive oil, thus the presence of one or more double bonds in peanut oil, almond, the molecules pistachio, macadamia nut, a. Oleic acid cashew, avocado, poultry, b. Linoleic Acid egg c. Linolenic Acid iii. POLYUNSATURATED d. Arachidonic Acid Essential fatty acid 3. SATURATED FATTY ACIDS – fatty acids where in a. Linoleic Acid the C atoms holds as many H as it can hold. (Omega 6) - nuts, a. Found in animal and vegetable fats seeds, fish, egg (coconut & peanut oil) b. Linolenic Acid 4. VOLATILE FATTY ACIDS (Omega 3 fat) - 5. NON-VOLATILE FATTY ACIDS tuna, salmonl sardine, spinash, broccolo, mango, lettuce, kidney beans, flaxseed oil C. Suiza | P.F. Cruz | J.P. Mendoza 12  Nutrition in Dentistry Midterms Dent3A - 1st Sem - S.Y. 2022-2023 Dr. Perpetua Socorro Recto Trans fat ○ ↑ LDL, ↑ Cholesterol LESSON 7 - DISEASES RELATED TO ○ Cake, cookies, pastry, crackers, doughnut, EXCESS LIPID INTAKE chips, peanut butter, creamer, pizza, fried Hyperlipidemia fast food, popcorn, butter, margarine Atherosclerosis LDL (Low Density Lipoprotein) ○ Less protein, more lipi ○ Take lipid from liver → tissue → deposit at DIETARY REQUIREMENT aterial walls 20 to 25% of total calories should come from fat. HDL (High density Lipoprotein) Increased level is recommended for adolescents ○ More protein, less lipid and active adults. ○ Take cholesterol from tissue → disposed as scavenger FAT MALNUTRITION LESSON 4 - SOURCE OF FATS 1. DEFICIENCY ○ Reduces supply in blood causing protein 1. ANIMAL FATS catabolism, body weight is reduced ○ Meat, fish, poultry, milk, and egg ○ Essential fatty acid deficiency 2. VEGETABLE FATS i. refarded growth ○ Margarine, seed, vegetable oil, fruits, nuts ii. eczematous lesion in skin of ○ Vegetable fats are more healthy infants 2. TOXICITY LESSON 5 - METABOLISM ○ Leads to obesity with its consequences DIGESTION AND ABSORPTION OF LIPID PREVENTING DISEASES BY REDUCTION OF BLOOD LIPID Enterogastrone (duodenum hormone) - inhibits gastric motility Limit organ meat So food stays longer in stomach Avoid frying, max. 3 eggs/wk Bile (from gallbladder, act as fat emulsifier) → Avoid salami and sausage small intestine Avoid whole milk and meat Pancreatic & enteric lipase →breakdown fat into Monodiglyceride EXCESSIVE INTAKE OF LIPIDS AND FATS Medium chain fatty acid & glycerol absorbed by HYPERCHOLESTEROLEMIA intestinal wall→ portal system → liver→ tissue ○ Too much cholesterol in the blood is a Long chain fatty acid (reform) → chylomicron → high-risk factor for cardiovascular intestinal wall → lymphatic system→blood→liver diseases like heart attacks and strokes ○ LIPID PANEL (Lipid Profile) METABOLISM OF LIPID Measures cholesterol level in a needs CHO to be oxidized → glycerol and fatty blood test acid → CO2 and H2O → ATP (energy) Reports total cholesterol: HDL, LDL, and triglycerides LESSON 6 - ROLE IN DENTAL CARIES A desirable profile (adult) includes less than 200mg/dL of total Fat reduces caries by the oily coating on tooth cholesterol surface so food can not stay with less than 100mg/dL Fat prevents sugar to be reduced to acid of LDL It interferes with growth of cariogenic bacteria More than 40mg/dL of HDL FAMILIAL HYPERCHOLESTEROLEMIA, FH ○ Inherited condition ○ Very high levels of LDL (bad cholesterol) ATHEROSCLEROSIS AND CARDIOVASCULAR DISEASE HIGH BLOOD PRESSURE FATTY LIVER OBESITY FORMATION OF GALLSTONES C. 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