Nutrition helpful Midterm excersie

Dental caries

An infectious, multifactorial, transmissible disease caused by bacteria that demineralize tooth structure.

What are the primary factors of caries?

Susceptible tooth/host,Cariogenic microorganisms,Fermentable carbohydrates,Time/frequency,Saliva can modify the process

Cariogenic bacteria

Bacteria that can contribute to tooth decay by producing acids from carbohydrates.

Streptococcus mutans

Major cariogenic bacterium associated with dental caries.

Fermentable carbohydrates

Carbohydrates bacteria can metabolize to produce acids.

Cariogenic

Capable of promoting dental caries

Cariostatic

Does not significantly lower plaque pH or promote caries.

Noncariogenic

Does not promote caries because oral microorganisms cannot readily metabolize it.

Anticariogenic

Helps prevent or reduce caries activity.

Acidogenic

Produces acid or causes plaque/salivary pH to decrease.

Critical pH

Approximately 5.5 for enamel; below this, demineralization can occur.

Demineralization

Loss of minerals from tooth enamel/dentin due to acids.

Remineralization

Replacement of minerals into tooth structure.

Casein

Milk protein that can help protect enamel from demineralization.
Food source: cheese.

Saliva

Helps lubricate, cleanse, buffer acids, provide antibacterial action, aid remineralization, and facilitate taste.

Salivary buffer

Substance in saliva that helps neutralize acids.

Resting saliva pH

Approximately 6.5–7.0.

Bicarbonate

Major salivary buffer that helps neutralize acids.

Salivary flow

Increased by firm, coarse, fibrous foods.

Retentive food

Food that sticks to teeth and remains in the mouth longer.

Highly retentive foods

crackers, potato chips, pretzels, bakery products.

Frequency of intake

More frequent carbohydrate exposure = more frequent drops in plaque pH = greater caries risk.

Salivary pH after carbohydrate intake

Can remain below the critical level for approximately 40 minutes.

Carbohydrates are?

Organic compounds made of carbon, hydrogen, and oxygen; primary source of energy.

Energy from carbohydrate ‘IMPORTANT’

4 kcal/g

Monosaccharide

1 sugar

Disaccharide

2 sugars

Polysaccharide

Complex carbohydrate made of many sugar units.

Glucose

Main blood sugar; major fuel for the brain and body.

Fructose

Fruit sugar; naturally found in fruits and honey.

Galactose

Milk sugar component; combines with glucose to form lactose.

Sucrose — Glucose + fructose.

Table sugar. Most associated with dental caries. (disaccharide)

Lactose — Glucose + galactose.

Milk sugar. (disaccharide)

Maltose — Glucose + glucose.

Found in malt/beer products. (disaccharide)

Starch

Plant storage form of glucose. rice, potatoes, pasta, legumes. (poly)

Glycogen

Storage form of glucose in animals/humans.
Stored primarily in liver and muscles. (poly)

Fiber

Carbohydrate that is not completely digested by humans.

(poly)

Dietary fiber

Naturally occurring fiber in plants; generally not digested. (poly)

Functional fiber

Isolated/added fiber that has beneficial physiological effects.

(poly)

Total fiber

Dietary fiber + functional fiber (poly)

Sugar alcohols

Sweeteners ending in -ol that generally do not promote tooth decay. '

XylitOL,SorbitOL,MannitOL

Xylitol

Five-carbon sugar alcohol with anticariogenic properties.

Non-nutritive sweeteners

provide little/no energy and are not readily metabolized by cariogenic bacteria.

Saccharin,Aspartame,Sucralose,Acesulfame potassium,Neotame

Saccharin

Artificial/non-nutritive sweetener found in products such as Sweet'N Low.

Aspartame

Non-nutritive sweetener found in Equal/NutraSweet; contains phenylalanine.

PKU (phenylketonuria)

Genetic condition in which phenylalanine cannot be properly metabolized.
People should avoid aspartame.

Sugar alcohol side effects

Large amounts can cause gas, bloating, and diarrhea because they are incompletely absorbed.

Cariostatic foods

Do not significantly lower plaque pH, Meat,Fish,Eggs,Nuts,Seeds,Fats/oils

Noncariogenic foods

Not readily metabolized by oral bacteria and therefore do not promote caries.

Raw vegetables,Nutts,Cheese

Anticariogenic foods

Can actively help protect against caries.

Xylitol-containing foods,Certain cheeses,Foods containing protective compounds

Cocoa factor

Component of cocoa associated with anticariogenic properties.

Glycyrrhiza

licorice

Perimolysis

Erosion of teeth associated with repeated vomiting, commonly seen with bulimia.

Vitamin C deficiency

Can predispose a person to gingival inflammation/gingivitis.

Vitamin C

Important for collagen formation and maintenance of connective tissues.

Necrotizing gingivitis/periodontitis

Severe periodontal infection associated with factors such as stress, smoking, poor oral hygiene, and nutritional deficiencies.

Nutritional deficiencies associated with necrotizing gingivitis:

Protein,Vitamin C,B vitamins

Vitamin A

Important for epithelial tissues and oral tissue development.

Vitamin D

Important for calcium absorption and mineralization.

Vitamin E

Antioxidant; contributes to tissue maintenance.

B-complex vitamins

Important for metabolism and tissue health.

Causes of xerostomia

• Medications

• Sjögren syndrome

• Diabetes

• Head/neck radiation

• Stress/anxiety

• Certain systemic diseases

Anosmia

loss of smell that can reduce the ability to taste.

Hypogeusia

Decreased taste ability

Hypergeusia

Increased taste sensitivity

Dysgeusia

Altered/distorted taste

Metabolism,Anabolism,Catabolism

how cells acquire, transform, store, and use energy.

Builds larger/complex molecules from smaller molecules.

Breaks larger molecules into smaller molecules.

Biotransformation

Chemical modification of substances by the body, especially through metabolic processes

Carbohydrate,protein,fat,alcohol how many kcal?

4,4,9,7

Basal Metabolic Rate (BMR)

Energy needed to maintain basic life functions while at rest.

Thermic Effect of Food (TEF)

Energy required to digest, absorb, and process food.

EER (Estimated Energy Requirement)

Energy intake predicted to maintain energy balance.

BEE (Basal Energy Expenditure)

Energy required to maintain basic bodily functions.

Amenorrhea

Absence/loss of menstrual periods.

Lanugo

Fine, thin body hair that can develop with severe malnutrition, classically associated with anorexia nervosa.

Cheilosis

Dry, cracked, inflamed lips.

Accessory organs

Salivary glands,Liver,Gallbladder,Pancreas

Bolus

Mass of chewed food mixed with saliva that is ready to be swallowed.

Chyme

Semi-liquid mixture produced when food mixes with gastric secretions in the stomach.

Amylase, Pancreatic amylase

Enzyme that begins carbohydrate digestion by breaking down starch

Continues carbohydrate digestion in the small intestine

Pepsin

Enzyme that breaks proteins into smaller fragments

Gastric lipase

Enzyme involved in digestion of short- and medium-chain triglycerides.

Villi

Fingerlike projections in the small intestine that increase surface area for nutrient absorption.

Peristalsis

Wave-like muscular contractions that move food/feces through the GI tract.

Large intestine

Primarily absorbs water/electrolytes and forms/stores feces; has little digestive function.

Dipeptide

2 amino acids.

Tripeptide

3 amino acids.

Oligopeptide

Small chain of amino acids.

Protein turnover

Continuous breakdown and replacement of body proteins.

Nitrogen balance

Relationship between protein breakdown and protein synthesis.

Positive nitrogen balance

More protein is being built than broken down.

Sarcopenia

Age-related loss of muscle mass and strength

Complete protein

Contains all 9 essential amino acids in adequate amounts

Protein complementation

Combining incomplete proteins so their amino acid profiles complement each other.

Examples:

• Rice + beans

• Peanut butter + toast

• Lentils + seeds

Protein DRI

0.8 g/kg/day for healthy adults.

Protein-energy malnutrition (PEM)

Deficiency of protein and/or energy.

Marasmus

Chronic form of PEM

Causes:

Long-term inadequate energy/protein intake

Commonly associated with children 6–18 months in developing countries.

Kwashiorkor

Acute/severe protein deficiency

Commonly associated with children 18–24 months.

Findings:

• Edema

• Failure to grow

• Delayed tooth eruption

• Enamel hypoplasia

Edema, Enamel hypoplasia

Abnormal accumulation of fluid in tissues

Defective/incomplete development of enamel.

Lacto-ovo vegetarian

Lacto-vegetarian

Ovo-vegetarian

Eats dairy + eggs, but no meat/fish/poultry

Eats dairy, but no eggs/meat/fish/poultry.

Eats eggs, but no dairy/meat/fish/poultry.