Nutrition - Modern Dental Assisting Chapter 16

Flashcards covering key nutrition concepts, the role of a dental assistant in nutrition counseling, types of nutrients, dietary guidelines, food labeling, and eating disorders, based on Chapter 16 of 'Modern Dental Assisting'.

Nutrition

The study of all processes involved in the selection, intake, and utilization of nutrients.

Nutrients

Components in food that supply the elements necessary to meet the body’s requirements for energy, growth, maintenance, and well-being.

Malnutrition

A state resulting from poor food choices during crucial periods, potentially leading to physical or mental disabilities.

Recommended Dietary Allowances (RDAs)

Levels of essential nutrients needed by individuals on a daily basis, determined by the Food and Nutrition Board of the National Academy of Sciences.

Food Guide Pyramid

A guide designed to reflect dietary guidelines, calling for more consumption of grains and less of meat, sweets, and fats, divided into six sections.

Carbohydrates

The body’s chief source of energy, found as simple sugars, complex carbohydrates (starches), and dietary fiber.

Simple Sugars

Carbohydrates found in processed foods that are absorbed first by the body.

Complex Carbohydrates (Starches)

Carbohydrates found in grains that need to be processed before they can be absorbed.

Dietary Fiber (Roughage)

Indigestible carbohydrates.

Cariogenic Foods

Any food containing sugars or other carbohydrates that can be metabolized by bacteria into plaque, contributing to tooth decay.

Saliva

The body's natural protector against tooth decay, which washes away sugars and provides dietary fluoride to strengthen teeth.

Proteins

Composed of amino acids, materials used by the body for building, repair, and energy, with eight essential amino acids that must come from food.

Complete Proteins

Proteins containing a well-balanced mixture of all eight essential amino acids, found in meat, fish, poultry, eggs, and dairy products.

Partially Complete Proteins

Proteins found in grains and vegetables.

Incomplete Proteins

Proteins found in foods like corn and gelatin, which cannot be used as a sole source of protein.

Fats (Lipids)

An important source of energy, providing essential fatty acids, transporting vitamins, providing heat insulation, and forming protective cushions around organs.

Cholesterol

A fat commonly found in saturated fats (from animal sources), categorized as High-density lipoprotein (HDL) or Low-density lipoprotein (LDL).

High-density lipoprotein (HDL)

Often referred to as 'good fat'.

Low-density lipoprotein (LDL)

Often referred to as 'bad fat'.

Antioxidants

Vitamins (E and C) and beta-carotene that can prevent cholesterol from oxidizing and damaging arteries, found in many fruits, vegetables, and certain seasonings.

Vitamins

Organic substances essential in minute amounts for the human body to maintain growth and good health; they do not supply energy but are needed to release energy from carbohydrates, fats, and proteins; fat-soluble (A, D, E, K) and water-soluble (B-complex, C).

Minerals

Inorganic substances making up about 4% of body weight, including essential minerals like sodium, potassium, and calcium, and trace elements like iron and zinc.

Water

Approximately two thirds of the body’s weight, essential for building tissue, regulating body temperature, and lubricating joints and mucous membranes.

Diet Modification

Adjustments to a normal diet based on factors like consistency (e.g., soft foods for orthodontic patients), caloric level (for healing), spiciness (to avoid irritation), and levels of specific nutrients.

Dietary Analysis

A method using a diet diary (recording all food intake for about 3 days) to help a patient understand the role of nutrition in their dental and general health.

Food Labels

Labels on food products that must contain information on individual serving size, number of servings, total calories, calories from fat, and percentage of daily value.

Nutrient Claims

Statements on food labels such as 'low fat,' 'high fiber,' 'reduced calories,' or 'cholesterol free'.

Organic Foods

Foods grown without the use of chemical pesticides, herbicides, or fertilizers, where the use of hormones in seed preparation is prohibited, and preparation is closely monitored.

Eating Disorders

Serious medical, oral, and psychological conditions, commonly occurring during adolescence and adulthood, often influenced by societal pressures, including anorexia nervosa and bulimia.

Anorexia Nervosa

An eating disorder characterized by self-starvation.

Bulimia

An eating disorder often referred to as a bingeing-and-purging disorder.

Female Athlete Triad

An eating disorder in young female athletes including restrictive dieting, overexercise, weight loss, and lack of body fat, leading to osteoporosis and amenorrhea, with dental risks like enamel decalcification and increased caries.