Nutrition Exam 1

What are the principles of diet planning?

-Adequacy -Balance -kcal control -Nutrient density -Moderation -Variety

What is the RDH's role in nutrition/nutritional counseling?

-Assess dietary and health information obtained from a client -Discuss risk factors as they relate to oral health and systemic health -Offer smoking cessation tips -Discuss ways to improve health

What are the 4 principles of food safety?

-Clean -Separate -Cook -Chill

How should you deal with follow-up behavior results?

-Decelerate problem behavior -Accelerate desirable behavior

What are the roles of an RDH in nutrition?

-Educate the patient on healthy food and beverage choices as they relate to dental health. -Help patients understand how to read food labels and the benefits of doing so. -Offer suggestions on how to modify current behaviors. -Follow up and modify strategies at consecutive appointments

What are the 3 parts of a whole grain?

-Endosperm (source of complex carbs, B-complex vitamins, and proteins) -Bran (fiber, B-complex vitamins and trace minerals and phytonutrients) -Germ (essential fatty acids, vitamin E, B-complex, vitamins and trace minerals)

What are shortcomings of MyPlate?

-Fails to convey enough information to help consumers choose a healthy diet -Fails to recognize that some foods within a food group are healthier choices than others

What are 5 overarching dietary guideline goals?

-Follow a healthy eating pattern across the lifespan. -Focus on variety, nutrient density, and amount. -Limit calories from added sugars and saturated fats and reduce sodium intake. -Shift to healthier food and beverage choices. -Support healthy eating patterns for all.

What are some contextual factors that affect healthy eating patterns?

-Food access -Household food insecurity -Acculturation

What are the 5 food groups?

-Fruits -Vegetables -Grains -Proteins -Dairy (fat free or low fat) (NOTE: All groups are now equal in daily amounts)

For serving sizes, labels must:

-Identify the size of the serving -Serving sizes may not coincide with USDA serving sizes -FDA has est. specific serving sizes for foods like ice cream and beverages

What are the macronutrients? What are the micronutrients?

-Macronutrients (carbs, fats, proteins--energy-yielding) -Micronutrients (vitamins, minerals)

A method for collecting baseline patient dietary data should be developed and include:

-Medical/Psychological/Social history -Screening form -IOE/EOE

What are strategies for reaching goals?

-Precise knowledge of exact operant behavior as well as precise behavior desirable to reinforce -Select behavior to support or ignore (Requires discovery of the significant behavior and discovery of the reinforcer) -Timing of reinforcers and punishers

What are the functions of carbohydrates?

-Provide energy -Protein-Sparers -Required for normal fat metabolism -Conversion to other carbohydrates -Conversion to amino acids -Intestinal bacteria -Gastrointestinal motility

Nutrition fact panel must provide the nutrient amount, percent Daily Value or both for the following:

-Total food energy (kcals) -Food energy from fat (kcals) -Total fat (grams and %DV) -Saturated fat (grams and %DV) -Trans fat (grams) -Cholesterol (mg and %DV) -Sodium (mg or %DV) -Total carbohydrates (grams or %DV) -Dietary fiber (grams and %DV) -Sugar (grams) -Protein (grams)

Nutrition labels must also present nutrient content information as a percentage of the Daily Values for the following vitamins and minerals:

-Vitamin A -Vitamin C -Iron -Calcium

1000 calories = _____________ kilocalorie(s)

1

Chapter 1 of the Dietary Guidelines, Key Elements of Healthy Eating Patterns, defines core concepts of healthy eating and physical activity patterns, such as: 1) Consume less than _______% of cals/day from added sugars. 2) Consume less than _______% of cals/day from saturated fats. 3) Consume less than ________________ mg/day of sodium. 4) _______ min./day of physical activity for youth, and ___________ min./week of physical activity with 2 days of strength training for adults.

1) 10 2) 10 3) 2300 4) 60; 150

1) The majority of the U.S. population consumes _________ meals a day plus more than _________ snack. 2) Children ages 2 to 5 years are most likely to consume three meals a day, with ______ percent consuming three meals and most often, two or more snacks. 3) In contrast, only ___________ of adolescent females and young adult males consume three meals a day, but most also have two or more snacks per day. 4) Among most age groups, ______________ percent consume two to three snacks a day, and about ____________ consume four or more snacks a day.

1) 3; 1 2) 84 3) half 4) 40-50; 1/3

1) Cold foods should stay _______ degrees and below and hot foods should stay at __________ degrees or above. 2) What is the danger zone? 3) You should wash your hands for at least ________ seconds.

1) 40; 140 2) 40-140/2 hours 3) 20

1) You should aim for at least ________ min. of physical activity per day. 2) Limit ____________ __________ as well as foods that contain them. 3) Choose foods and beverages low in _________________ ________________ and other ___________ ___________________.

1) 60 2) solid fats 3) added sugars; kcal sweeteners

1) The ___________ and ________________ recommend dentists and dental hygienists "maintain current knowledge of nutrition recommendations as they relate to general and oral health and disease" and "effectively educate and counsel their patients about proper nutrition and oral health". 2) The _____________________ ___________________ ____________________ states "nutrition is an integral component of oral health" and recommends "collaboration between dietetics and dental professionals...for oral health promotion and disease prevention".

1) ADA, ADHA 2) American Dietetic Association

What are some of the top risk factors contributing to deaths in the US?

1) Dietary risks 2) Smoking 3) High Blood Pressure 4) High Body Mass Index 5) Physical Inactivity 6) High Blood Sugar 7) High Total Cholesterol 8) Ambient Air Pollution 9) Alcohol Use 10) Drug Use

What types of counseling are the following representative of? 1) Medical model, authoritative, passive patient, little time required, limits chance of long-term success. 2) Facilitator, actively involved patient, likelihood of success increases.

1) Direct 2) Non-direct

What are some of the leading causes of death in the US?

1) Heart disease 2) Cancers (malignant neoplasms) 3) Chronic lower respiratory infections 4) Accidents (unintentional injuries) 5) Strokes (CVA) 6) Alzheimer's disease 7) Diabetes Mellitus 8) Influenza and pneumonia 9) Kidney Disease 10) Intentional Self Harm (suicide)

What are the 4 techniques of behavior modification?

1) Positive reinforcement 2) Negative reinforcement 3) Punishment 4) Extinction

According to Chapter 3, Everyone Has a Role in Supporting Healthy Eating Patterns, in the Dietary Guidelines: 1) _________________ include systems such as governments, education, healthcare and transportation; organizations such as public health, community and advocacy. 2) __________________: Individuals make choices in a variety of ________________, both at home and away from home—organizational _________________ determine what foods are offered and what opportunities for physical activity are provided. 3) _______________ and __________________ norms and values are rules that govern thoughts, beliefs, and behaviors. 4) Individual __________________ are those that are unique to the individual, such as age, sex, socioeconomic status, race/ethnicity, the presence of a disability, as well as other influences, such as physical health, knowledge and skills, and personal preferences.

1) Sectors 2) Settings 3) Social and cultural 4) Individual factors

What are 2 types of personal rewards? Give examples of each.

1) Tangible: books, tickets to movie/concert/sporting event, etc. 2) Intangible: praise, feeling happier, having more energy, feeling more confident.

How do the following groups use information from national nutrition surveys? 1) Scientists 2) Food industry 3) Government

1) To est. research priorities 2) To guide decisions in public relations and product development 3) To est. public policy on nutrition education, for food assistance programs, and for regulation of food supply

1) Your sense of _______________ decreases with age, which is why it is important to get elderly people to consume enough __________________. 2) The elderly should try to get enough vitamin __________ and vitamin __________.

1) thirst; water 2) B12; D

1) You should strive to make at least half of your daily grains _______________ ________________. 2) You should consume a variety of fruits and no more than ___________ of the recommended intake as fruit juice. What are some high nutrient density fruits? Low nutrient density fruits? 3) You should choose a variety of vegetables from all five ___________________ several times a week. 4) A serving size of meat is about the size of the _____________ _______ _____________ ______________. You should make ______________ or _________________ choices and prepare them with little to no added __________. What are high density meats? What are legumes 5) For dairy, you should make _________-____________ or _______-__________ choices. Choose ________________-free products or other ______________-rich foods if you cannot consume milk.

1) whole grains 2) 1/3; high: apples, avocados, bananas, blueberries; low: anything with added sugar, frozen fruits, canned fruits in concentrate 3) subgroups (dark green vegetables>yellow/orange vegetables>legumes>other vegetables) 4) palm of your hand; lean; low-fat; fat; high density: fish/shellfish, skinless poultry; legumes: part of beans family but have seeds and are rich in protein 5) fat-free; low-fat; lactose; calcium

A _____________ kcal diet is appropriate for children ages 4-8 with: Grains: _______ oz. Veggies: _________ C Fruit: __________ C Milk: ___________ C Meat and Beans: ________ oz.

1400 5 1.5 1.5 2.5 4

A _______________ kcal diet is appropriate for children ages 9-13 with: Grains: _______ oz. Veggies: ____________ C Fruits: _____________ C Milk: _____________ C Meat and Beans: _______ oz.

1800 6 2.5 1.5 3 5

Future appointments should be set so that ongoing feedback and reevaluation can be provided. What are some common recall appt. intervals?

3 months, 4 months, 6 months

According to the AMDR, ______-______% of your daily kcals should come from carbs, ______-______% should come from fat, and ______-______% should come from proteins.

45-65; 20-35; 10-35

For % Daily Values, _____% or less is low, and _____% or more is high.

5; 20

___________________ _________________________ _______________________ ______________ is defined as the ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.

Acceptable macronutrient distribution range (AMDR)

_____________________ is defined as providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health.

Adequacy

Inflammation of the tongue is typically associated with deficiencies of several ____________________ vitamins.

B-complex

_____________________ is defined as providing foods in proportion to each other and in proportion to the body's needs.

Balance

What are the following examples of? -Store leftover food immediately to avoid returning for second helpings. -Buy only appropriate food to have available. -Arrange an attractive meal and serve it accordingly. -Sit down to eat. -Take a walk during lunch -Leave a small amount of food on the plate (one or two bites). -Do not taste food while preparing: an alternative is to chew sugar-free gum or brush teeth to help resist temptations. -Take the stairs instead of the elevator -Park further away from the store

Behavior modification techniques

What are certain principles of goal setting that can improve a patient's chances for success?

Being specific, setting short-term goals to reach long-term goals, encouraging self-monitoring to track progress

Name the nutrient based on the following: -Primary source for fuel and energy -Each gram yields about 4kcals of energy -Should provide about 45-65% of total kcals

Carbohydrates

The 2015-2020 ______________________ _______________________ is designed to help Americans eat a healthier diet. Intended for policymakers and health professionals, this edition of the _____________________ ________________________ outlines how people can improve their overall eating patterns — the complete combination of foods and drinks in their diet. This edition offers 5 overarching Guidelines and a number of Key Recommendations with specific nutritional targets and dietary limits.

Dietary Guidelines

What groups of people can benefit from dietary counseling?

Elderly, bachelors, adults who diet, teenagers, change in dental health, pts. taking medications that cause dry mouth

_____________________: The addition to a food of nutrients that were lost during the processing so that the food will meet a specified standard.

Enriched

__________________ nutrients are nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs.

Essential

___________________ _________________ ______________________ is defined as the average dietary energy intake (kcals/day) that maintains energy balance and good health in a person of a given age, gender weight, height, and level of activity.

Estimated energy requirements (EER)

Name the behavior modification technique based on the following: -Withholding of reinforcement. -Results in decreases in a behavior (behavior that fails to produce reinforcement does not persist for very long).

Extinction

Daily Values were developed by the __________ and based on a _______________ calorie diet; it helps consumers see whether a food contributes a "little" or a "lot" of a nutrient.

FDA; 2000

Name the nutrient based on the following: -Animal/plant sources -Provide secondary (storage) heat and energy -Each gram yields 9 kcals of energy -Should provide no more than 25-35% of total kcals

Fats

_____________________ _____________________ apply the Dietary Guidelines to meet the needs of Americans through food, nutrition, and health policies and programs—and in nutrition education materials for the public.

Federal programs

How long can one go without food? Without water?

Food 7 days, water 3-5 days

____________________: the addition to the food of nutrients that were either not originally present or present in insignificant amounts. Can be used to correct a widespread nutrient deficiency or to balance the total nutrient profile of a food.

Fortified

What is the only energy source for red blood cells?

Glucose

________________ _______________: Statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition.

Health claims

This is a national public health initiative under the jurisdiction of the U.S. Dept of Health and Human Services (DHHS) that identifies the most significant preventable threats to health and focuses efforts toward eliminating them.

Healthy People 2020

The following are examples of: -Eliminate as many cues for the problem behavior as possible -Suppress the cues that can't be entirely eliminated -Strengthen cues for desirable habits

How to deal with behavioral cues

What are the two types of nutrients and their subtypes (total: 6 main nutrients)?

Inorganic (minerals, water) Organic (Carbs, lipids, proteins, vitamins) (NOTE: inorganic do not contain carbon, organic do contain carbon)

______________________ is a deficiency or excess if significant over time. _______________ __________________ results in a deficiency of energy.

Malnutrition; Under nutrition

Name the nutrient based on the following: -Work closely with nutrients -Work closely with vitamins -Even smaller requirements than vitamins

Minerals

_____________________ is defined as providing enough but not too much of a substance.

Moderation

___________________ ____________________ _________________ by the National Nutrition Monitoring Program are two surveys that coordinate the many nutrition-related surveys and research activities of various federal agencies and provide comprehensive data efficiently.

National nutrition surveys

Name the behavior modification technique based on the following: -Behavior is reinforced by removing or terminating an averse stimulus. -Behaviors that terminate an aversive event are likely to be repeated because they allow us to escape from unpleasant situations (i.e. wearing your seatbelt, weight loss program, etc.).

Negative reinforcement

_____________________ ______________: Statements that characterize the quantity of a nutrient in a food.

Nutrient claims

__________________ __________________ is defined as a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcals, the higher the nutrient density.

Nutrient density

___________________ is the foundation for the oral cavity and the entire body.

Nutrition

___________ are not a food group, but are necessary for good health and can be found in foods such as fish, nuts and liquid _______, soybean ________, and canola _________.

Oil(s)

What famous experiment is an example of behavioral modification?

Pavlov's dog experiment

List some factors that affect diet.

Personal preferences/habit, ethnicity/tradition, social interactions, availability/convenience, money, associations (positive/negative), emotional comfort, values, body weight/image, nutrition/health benefits

Name the behavior modification technique based on the following: -Occurs when the patient behavior is followed by a stimulus that increases the probability that the behavior will be repeated.

Positive reinforcement

____________________ _______________ are foods that have been treated to change their physical, chemical, microbiological, or sensory properties.

Processed foods

Name the nutrient based on the following: -Primary function is tissue building -Each gram yields 4 kcal of energy -Should provide about 10-35% of total kcals -Body may draw from tissues for energy

Proteins

Name the behavior modification technique based on the following: -Presentation of an aversive stimulus following a behavior. -The effect is to decrease that behavior and the effectiveness depends on immediacy and frequency.

Punishment

____________________: The process by which the coarse parts of food are removed.

Refined

What are ways to deal with food behavior in response to cues?

Slow your eating pace, savor your food, socialize

What is a program for food guidance for consumers that is popular with the American Heart and Diabetic Associations?

Smart choice program

____________________ ___________________ _______________: statements that characterize the relationship between a nutrient or other substance in a food and its role in the body. Can be made without FDA approval.

Structure function claims (ex. Product states "may reduce the risk of heart disease"=health claim vs. product states "promotes a healthy heart"=structure function claim). Ex. "builds strong bones," "promotes relaxation," "guards against colds," etc.

List three things responsible for caries.

Sugars, carbs, acid erosion

Where do consumers get much of their nutrition information from?

TV, internet, magazines, gym trainers, health store clerks, friends

____________________ ________________ ________________ _______________ is the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.

Tolerable upper intake levels

In the US Dietary Guidelines, Chapter 2 (Shifts Needed to Align with Healthy Eating Patterns), we tend to consume too much of what foods and not enough of what foods?

Too much: Added sugars, saturated fats, sodium Not enough: Vegetables, fruits, total grains, dairy, protein foods, oils

T/F: Americans tend to "megadose" with vitamins.

True

T/F: Nutrition needs vary throughout life according to the age of the patient.

True

T/F: RDA > EAR

True

_____________________ is defined as eating a wide selection of foods within and among major food groups.

Variety

Name the nutrient based on the following: -Work closely with other nutrients -Allow nutrients to function -Very small requirements

Vitamins

This is the most important nutrient and the fundamental agent for life. It is responsible for 60% of our body weight.

Water

_______________ _________________: A grain milled in its entirety (all but the husk); not refined.

Whole grain

For some nutrients, there is insufficient scientific evidence to determine an EAR. In this case, an ___________________ ________________ is established instead and is based on the average amount of a nutrient a group of healthy people consumes.

adequate intake (AI)

The unit by which energy is measured is the _________________.

calorie

For energy, muscles use 1/2 _____________________ and 1/2 ______________. Energy comes from food where we receive ________________ (_________________ = reserve energy).

carbohydrates; fats; glucose; glucagon

Carbohydrates are compounds composed of _______________, __________________, and ____________________ arranged as _____________________ or multiples of ________________________ called _________________________.

carbon; oxygen; hydrogen; monosaccharides; monosaccharides; polysaccharides

This website features practical information and tips to help Americans build healthier diets, such as: -Enjoy your food, but eat less. -Avoid oversized portions. -Make half your plate fruits or vegetables. -Switch to fat-free or low-fat (1%) milk. -Make at least half your grains whole grains. -Compare sodium in foods like soup, bread, and frozen meals-choose foods with lower numbers -Drink water instead of sugary drinks

choosemyplate.gov

The foods and beverages one consumes is their ______________.

diet

The following describe the _________________ ___________________ _________________. -Recommendations based on scientific evidence -Apply to healthy people -May not be appropriate for people with diseases

dietary reference intake

Nutritional problems can affect the oral cavity ________________ and ____________________.

directly; indirectly

A ____________________ ___________ is the difference b/w the kcals needed to supply nutrients and those needed for energy (sugars and fats).

discretionary kcal

When wheat is refined to flour, the bran, germ, and husk are removed, leaving only the _____________________.

endosperm

Nutrients are chemical substances obtained from food and used in the body to provide ______________, ___________________ ____________________ and ____________________ _____________ to support growth, maintenance, and repair of the body's tissues. Nutrients may also reduce the risk of some diseases.

energy, structural materials, regulating agents

The ____________________ _________________ ______________________ is the average amount of nutrient needed to keep half the population healthy, and varies by individual, gender, and age.

estimated average requirement (EAR)

Products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues is _____________.

food

Estimates of adequate energy and nutrient intakes apply to _______________ people, and recommendations are not minimum requirements nor are they necessary optimal. Most nutrient goals are intended to be met through a _______________ of foods. Recommendations apply to ___________________ daily intakes.

healthy; variety; average

A healthy vegetarian style eating pattern promotes:

increased soy, nuts, seeds; increased whole grains; NO meat, poultry, or seafood; dairy and eggs included

AI relies on ____________________, whereas RDA relies on ___________________ ____________________.

judgment; scientific evidence

___________ ____________________ is defined as management of food energy intake.

kcal control

One _____________________ is the amount of heat necessary to raise the temperature of 1 kilogram of water 1 degree Celsius.

kilocalorie

Food energy is measured in ___________________.

kilocalories

A Mediterranean style eating pattern promotes:

more seafood and fruits and less dairy

The science of foods and the nutrients and other substances they contain and their actions within the body including ingestion, digestion, absorption, transport, metabolism, and excretion is __________________.

nutrition

A _________________ ______________________ is a comprehensive analysis of a person's nutrition status that uses health, socioeconomic status, drug/diet histories, anthropometric measurements, physical examinations, and lab results.

nutrition assessment

Digestion begins in the oral cavity as ____________________ and _____________________ processes/digestion. Oral digestion lasts about ______ ________________.

physical; chemical; 30 seconds

Food labels are not required on:

plain coffee, tea, and spices, those produced by small businesses, those prepared and sold in the same establishment

The _____________________ ____________________ _____________________ is focused on the amounts of nutrients necessary to prevent deficiency diseases and is based on the estimated average requirements. It is defined as the average amount of a nutrient considered adequate to meet the known needs of all healthy people.

recommended dietary allowance (RDA)

A __________________ _____________ is the standardized quantity of a food; such information allows comparisons when reading food labels and consistency when following the Dietary Guidelines.

serving size

The Dietary Guidelines encourage _____________ changes to better health.

small

According to Chapter 3, Everyone Has a Role in Supporting Healthy Eating Patterns, in the Dietary Guidelines, the ______________-______________________ model can help health professionals understand how layers of influence intersect to shape a person's food and physical activity choices

social-ecological

Glucose is the preferred energy source for:

the brain, CNS, placenta, fetus

According to the dietary reference intake, a requirement is:

the lowest continuing intake of a nutrient that will maintain a specific criterion of adequacy (how much is needed in the diet)

Free of something means:

there is an undetectable amt. (still sugar or whatever product it is present, but not enough to report).

Ingredients lists are listed in descending order by predominance of ________________.

weight