[Test17] Caries Process, Prevention and Management: The Diet

Which of the following statements is true about caries risk?

A. Both starches and sugars can be metabolized by oral bacteria to increase caries risk.

B. Starches and sucrose are equally cariogenic.

C. Increased frequency of sugars intake reduces caries risk.

D. Structured meal patterns increase caries risk.

E. Calcium increases sugar’s cariogenicitiy.

A. Both starches and sugars can be metabolized by oral bacteria to increase caries risk.

What is one main finding of the Australian Hopewood House study?

A. As part of a lacto-ovo vegetarian diet, added sugars do not increase caries risk.

B. Limiting dietary sugars and refined starches reduces caries risk.

C. Restricting sugars intake during childhood provides permanent protection against caries.

D. Caries risk of children living in Hopewood House did not increase when they moved into the local community.

B. Limiting dietary sugars and refined starches reduces caries risk.

Deficiencies of vitamins A and D during tooth development are associated with enamel hypoplasia and hypomineralization, both of which increase caries risk.

A. True

B. False

A. True

What is one main finding of the Swedish Vipeholm study?

A. Liquid foods cause little to no caries.

B. When study subjects ingested sugar with meals, a lower caries rate was observed than when study subjects ingested the same amount of sugar as snacks between meals.

C. Retentive foods are not significantly cariogenic.

D. Only teeth with pits and fissures are prone to caries.

B. When study subjects ingested sugar with meals, a lower caries rate was observed than when study subjects ingested the same amount of sugar as snacks between meals.

Which of the following statements is true?

A. Hydrolyzed starches are short glucose chains that are not cariogenic.

B. High fructose corn syrup (HFCS) is produced by starch hydrolysis and isomerization and is cariogenic.

C. The term ‘added’ sugars refers to only those sugars added by the home chef.

D. The World Health Organization recommends limiting free sugars intakes to less than 25% of energy intake.

E. Sugar-sweetened beverages (SSBs) are generally high in starch and sugar.

B. High fructose corn syrup (HFCS) is produced by starch hydrolysis and isomerization and is cariogenic.

Foods containing which of the following macronutrient compositions are most likely to increase caries risk?

A. Protein and/or fat without calcium.

B. Protein and/or fat with calcium.

C. Complex starches

D. Processed starches

E. Baked starches with sugar

E. Baked starches with sugar

The objective of dietary screening for caries risk is to:

A. Identify food choices and dietary behaviors that increase caries risk.

B. Refer patients to other healthcare providers.

C. Identify oral hygiene behaviors.

D. Monitor diet-related systemic conditions.

E. Identify preferred foods and beverages.

A. Identify food choices and dietary behaviors that increase caries risk.

Which of the following is NOT a recommended dietary habit to reduce caries risk?

A. Consume 3 meals /day

B. Consume 0-3 snacks/day

C. Consume foods and beverages at structured eating events

D. Consume more than 20 oz SSB /day

E. Consume sugared candy less than once/day

D. Consume more than 20 oz SSB /day

Food insecurity is a barrier to consuming a healthy diet. Food insecurity is defined as:

A. A lack of access to running tap water due to economic circumstances.

B. Limited or uncertain access to food due to economic or social circumstances.

C. Limited or uncertain access to potable water due to corrosive pipes.

D. Limited full scale grocery stores within walking distance.

E. Limited food preparation skills.

B. Limited or uncertain access to food due to economic or social circumstances.

The critical pH is defined as

A. The lowest pH following consumption of a sugar or starch.

B. A pH of 7.2.

C. The pH below which demineralization occurs, and above which remineralization occurs.

D. Salivary clearance of acid produced during bacterial fermentation of carbohydrates.

E. The resting pH in the mouth.

C. The pH below which demineralization occurs, and above which remineralization occurs.