Nutrition Exam 2- CH. 4

4 grams of sugar = ___ tsp. of sugar.

1

List some benefits of a high fiber diet

1. digested slowly 2. reduced mortality rate 3. helps control weight 4. may protect against metabolic syndrome 5. helps reduce risk of type 2 diabetes 6. reduced risk of cardiovascular disease 7. reduced risk of cancer

The scientific consensus to date states that:

1. the link between sugar intake and obesity is inconsistent 2. sugar intake alone does not cause diabetes 3. sugar intake is not an independent risk factor for CVD

Approximately _____% of commonly consumed snack foods contain fermentable carbohydrates (sugars or cooked starch or broth) This includes: chewing gum, lozenges, mints, and gummy bears.

90

nonnutritive sweeteners have been deemed unsafe, and their use is not supported by many reputable health agencies.

both statements are false. they are safe, and are supported.

nonnutritive sweeteners do nothing to appease the appetite, but they do provide the pleasure of sweetness. the may enable patients to choose a wide variety of foods or improve taste appeal of healthy products, such as oatmeal, while managing caloric or cariogenic intake.

both statements are true

nonnutritive sweetenersare not fermentable and do not promote caries formation; antimicrobial activity has been observed. Saccharin and aspartame exhibit microbial inhibition and caries supression.

both statements are true

Be aware of the amount of sugars in processed foods. Sugar may be identified as any of the following on food labels:

sucrose, fructose, corn sweetner, cane sugar, evaporated cane juice, honey, molasses, high fructose corn syrup, raw sugar, and maple syrup. **try to avoid foods if one of these is listed as the first ingredient

Newborns do not exhibit a preference for sweetness, thus it is an acquired taste. Although infants and young children typically select the most intensely sweet foods, the pleasure response to sweetness is observed across individuals of all ages, races, and cultures. a. the first statement is true, the second is false. b. the first statement is false, the second statement is true. c. both are false d. both are true

1st statement is false. newborns DO exhibit a preference for sweetness so it is NOT an acquired taste. 2nd statement is true.

A product containing 16g of sugar = ___ tsp. of sugar

4

Encourage use of hard candies and chewing gum containing sugar alcohols (xylitol and sorbitol) to prevent caries. Inform patients that they can eat as much as they want of these types of candies containing sugar alcohols. a. the first statement is true, the second is false. b. the first statement is false, the second statement is true. c. both are false d. both are true

A 1st statement is true. 2nd statement is false. You should inform your patient that using more than 3-4 pieces of sugar alcohol-containing items daily may cause gastrointestinal disease.

Scientific studies do not support the claim that sugars interefere with bioavailability of vitamins, minerals, or trace nutrients, or the notion that dietary imbalances are preferentially caused by increased sugar consumption. Therefore, we should assume that because a patient is obese, increased sugar intake is the culprit. a. the first statement is true, the second is false. b. the first statement is false, the second statement is true. c. both are false d. both are true

A, the first statement is true, the second is false.

A tablespoon of honey has more calories than a tablespoon of sugar and only trace amounts of other nutrients. Honey is not appropriate for children younger that 1 because of the risk of botulism. its retentive nature makes honey more cariogenic than refined sugar.

All statements are true.

Ketosis can occur in patients with uncontrolled diabetes or in individuals who have inadequate carb intake, such as those who are ill or are following a high-protein, very low carb regimen because they are burning fat rather than carbohydrates. Among other concerns, ketosis creates a disturbance in the patient's acid-base balance. Question patients with acetone or fruity-smelling breath about their recent dietary intake.

All statements are true.

Concerns are not about consumption of individual types of sugar but rather about over consumption of added sugar. Recommendations should focus on choosing nutrient-dense foods.

Both statements are true.

Fiber tends to regulate the transit rate of foods in the gastrointestinal trace. The best source of dietary fiber to relieve constipation is bran, but it must be initiated slowly to avoid severe gas and bloating.

Both statements are true.

sugar increases palatibility and may improve choices of certain foods otherwise disliked. Combining sugar with other nutritious foods, as in milk used for pudding, may increase the variety of foods consumed and enjoyed. a. the first statement is true, the second is false. b. the first statement is false, the second statement is true. c. both are false d. both are true

D, both are true.

A diet with adequate amounts of carbohydrates helps to maintain glycogen reserves, while a diet high in fat and very low carbohydrates results in poor glycogen reserves. Glycogen stores in the heart are critical for continuous functioning of the heart muscle. a. the first statement is true, the second is false. b. the first statement is false, the second statement is true. c. both are false d. both are true

D, both statements are true.

All disaccharides contain the same caloric and nutrient content. The body is not able to distinguish between natural honey, refined table sugar, or HFCS; absorption and metabolism are similar to their component sugars. a. the first statement is true, the second is false. b. the first statement is false, the second statement is true. c. both are false d. both are true

D, both statements are true.

T/F All caloric sugars can be metabolized by plaque biofilm.

FALSE Oral bacteria are unable to metabolize xylitol, which is a calorie-containing sugar alcohol.

T/F Excessive consumption of carbs is the main cause of obesity.

FALSE excessive caloric intake leads to obesity, whether from carbs, proteins, fats, or alcohol.

T/F Eliminating sucrose from the diet prevents development of dental caries.

FALSE many other factors including consumption of other fermentable carbs, contribute to development of caries.

T/F Glucose is the same thing as table sugar

FALSE sucrose is table sugar

T/F raw sugar is nutritionally superior to white sugar.

FALSE the FDA has labeled raw sugar as unfit for direct use as a food ingredient becauase of the impurities it contains.

T/F The desire for sweetness in the diet is an acquired taste.

FALSE the desire for sweetness is not considered an acquired taste because newborn infants exhibit a preference for it.

T/F The desire for sweetness int eh diet is an acquired taste.

FALSE the desire for sweetness is not considered an acquired taste because newborn infants exhibit a preference for it.

The most important cause of dental caries is the amount of fermentable carbs consumed that supply substrate to caries-producing bacteria.

FALSE, it is the frequency not the amount

When an individual strives to reduce caloric intake, carbs should be eliminated.

FALSE. even when an individual strives to reduce caloric intake, carbs are important, especially veggies, fruits, and whole-grain breads and cereals, to provide vital nutrients.

_____ helps reduce constipation, diverticulitis, heart disease, and the risk of some cancers

FIber

Sugar alcohols are fermented alcohols and need to be restricted by individuals suffering from alcoholism.

False they are NOT fermneted, and DONT need to be restricted for individuals with alcoholism.

Increasing dietary fiber while also increasing total energy intake may lead to improvements in gastrointestinal health and blood pressure, reduce body fat stores, and lower risk of cardiovascular disease (CVD), and type 2 diabetes.

False, you want to increase fiber but not increase total energy intake.

T/F Decreasing dietary fiber may reduce risk of gingivitis and periodontal disease

False. INCREASING fiber may reduce the risk of gingivitis and perio disease.

During pregnancy, saccharin is not recommended because it is known to cross the placenta.

TRUE

If snacks are needed when oral hygiene cannot be performed, suggest low-fat milk products, aged cheese, or yogurt.

TRUE

Natural sugars, primarily fructose and glucose in unprocessed foods such as bananas and raisins, are potentially as cariogenic as sucrose.

TRUE

Patients with frequent consumption of acidic beverages, decreased salivary flow, prolonged holding habits, or mouth breathing may be at increased risk for dental erosion.

TRUE

Replace potentially cariogenic snacks with foods such as fresh fruits and veggies, cheese, yogurt, peanuts, to decrease caries risk and promote other health-conscious nutritional habits.

TRUE

Some fibers added to foods by manufacturers have not been proven beneficial to the human health and cannot be included in the total amount of dietary fiber on the nutrition facts label.

TRUE

T/F A judgmental attitude or criticism by the dental hygienist is not beneficial in modifying a patient's use of carbs or sugars.

TRUE

T/F All caloric sugars and starches, whether they are naturally occurring in foods or added to foods, have some cariogenic effect.

TRUE

T/F Carbohydrate metabolism requires an adequate supply of B vitamins, phosphorous, and magnesium. Usually, adequate amounts of these nutrients accompany carbohydrate intake. However, this may not be true if refined sugars and breads are predominantly chosen.

TRUE

T/F Carbs supply 4 cal/g of energy and are a less-concentrated source of energy than fats (9cal/g)

TRUE

T/F If a patient has an increased risk of dental caries, assess them for frequency of sugar intake, including sources of natural and added sugars.

TRUE

T/F natural sugars in foods can be found just as cariogenic as added sugars.

TRUE

T/F Fructose is the principal carbohydrate in honey.

TRUE

T/F An excessive amount of bran (50-60g) yields negative benefits, such as diarrhea and decreased mineral and vitamin absorption.

TRUE

T/F Assess total sugar intake and frequency, form, and time of day for carb intake.

TRUE

T/F Some foods such as milk, yogurt, cheese, actually protect the teeth by increasing oral pH and inhibiting acid production.

TRUE

T/F Some veggies and fruits are high in pectin, which binds water. they are frequently used to control diarrhea but also can help relieve constipation by softening the stool.

TRUE

Use a straw with beverages such as carbonated drinks or lemonade to reduce contact with teeth and lessen caries

TRUE

Xylitol and erytherol may cause less gastrointestinal distress than other sugar alcohols.

TRUE

encourage patients to brush their teeth before consuming acidic foods and chew sugar-free gum as brushing their teeth afterward may increase dental erosion.

TRUE

use of sugar substitutes is advocated for between-meal snacks to decrease tooth exposure to sugar. for individuals who do not need to decrease energy intake, sugar alcohols may be recommended.

TRUE

used in moderation, nonnutritive sweeteners are beneficial for many people especially patients with diabetes.

TRUE

T/F Carbs are absorbed as monosaccharides

True

The amount of carbs in a food is unrelated to its caries-formation potential; all carbohydrate foods are potentially cariogenic. Proteins and fats are ______ or cannot be metabolized by microorganisms in plaque biofilm, and are caries inhibiting.

cariostatic

More dietary guidelines for carbohydrates

choose water and other beverages that contain little or no sweeteners choose fruits and veggies with added sugars balance caloric intake to achieve an appropriate weight

Sugar alcohols are more likely to cause caries; xylitol may prevent caries formation.

first statement is false, sugar alcohols are LESS likely to cause caries. Second statement is true.

A reduction of fermentable sugars and carbs coupled with good oral hygiene practices will reduce incidence of dental decay.

true