Nutrition

T/F: A disaccharide is a carbohydrate made up of 2 to 6 monosaccharides.

False, 2 monosaccharides w/at least 1 glucose molecule. SML- Sucrose, maltose and lactose are i.e. Oligosaccharides are composed of 2 to 6 monosaccharides, linked by glycosidic bonds. The can be further classified by the number of monosaccarides they contain as disaccharides or trisaccharides.

T/F: Fluroine and iodine are commonly added to table salt

False, Iodine is commonly added to table salt because it is essential for proper functioning of the thyroid gland. Iodine deficiency causes enlargement of the thyroid gland called a goiter. Fluorine is added to water supplies and dentifrices in the form of fluoride. Fluoride helps make teeth resistant to caries by promoting remineralization of calcified tooth surfaces

T/F: Potassium and magnesium both cause muscle contraction

False, Potassium aids in muscle contraction and electrical conductivity of the heart. Sources of potassium include meats, milk, fresh fruits and vegetables, whole grains, and legumes. Magnesium assists with the relaxation of muscles after contraction and facilitates enzymatic action. Magnesium is found in nuts, seeds, legumes, leafy green vegetables, seafood, chocolate, and "hard" drinking water

T/F: Excess intake of sodium intake can cause high blood pressure

False, Sodium does not cause HBP but can aggravate the existing condition. Sodium causes water retention in the body, and intake should be restricted to 3g/day. Sodium is needed for the transmission of nerve impulses and muscle contraction

T/F: Vitamin E has an important role in synthesizing blood clotting factors

False, Vitamin E/tocopherol has an anticoagulant and antiplatelet effect so should be used cautiously in patients taking warfarin, or other anticoagulant medications. It acts as an antioxidant, reducing harmful free radical compounds that cause cellular damage. Vitamin E is found in vegetable oils (such as wheat germ, sunflower, safflower, corn, and soybean oils), nuts and seeds, and green leafy vegetables

T/F: Calcium can be synthesized by the body in the presence of vitamin D

False, calcium cannot be synthesized by the body but does require vitamin D to be absorbed. Calcium deficiency can cause rickets in children and osteomalacia in adults. These conditions are characterized by the softening of the bones caused by the body's inability to absorb calcium. Woman are more susceptible than men to osteoporosis, or decreased bone density, which can affect the alveolar bone

T/F: The most abundant macromineral in the body is phosphorus

False, calcium is the most abundant macromineral in the body. Calcium is the inorganic compound that forms bones and teeth where 99% of the body's calcium is stored. Calcium assist in muscle contraction and relaxation, nerve transmission, blood clotting and the immune system. Phosphorus is the second most abundant macromineral

T/F: It is more important to limit the amount of sugary snacks than limit snack frequency.

False, each exposure to a sugary or cariogenic food lower the pH of the tooth surface below pH 5.5 for 20-50 minutes. Dem of enamel occurs at 4.5-5.5. A single candy has the same effect as a large piece of cake in creating the acidic attack. The frequency of intake is more important than the amount consumed.

T/F: The critical pH for demineralization of cementum is 4.5-5.5

False, it is 6-6.7 Enamel is 4.5-5.5 Normal 6.7-7

T/F: Iron is a macromineral found in milk

False, it is a micromineral and is not found in milk. (found abundantly in the liver)Iron is the major component of hemoglobin in RBCs that carries oxygen to the cells and tissues of the body.

T/F: The main anti-caries activity of xylitol is lowering the pH level of the oral cavity

False, it raises the pH of the mouth, reducing acidity and promoting remineralization.

T/F: Deficiency of Vitamin D is less common in northern countries

False, vit D /calciferol is more common in northern countries where less sunlight is available. Vit D is also called the "sunshine vit" bc sunlight activates the precursor for vit D in the liver. Regular exposure to sunlight is rec to obtain adequate vit D levels.

T/F: water makes up 40-50% of the body's total weight

False, water is the main component of the body and is a component of every cell and tissue. 60-80% of total body weight is water

T/F: Xylitol is a non-nutritive sweetener.

False, xylitol is a sugar alcohol that is naturally occurring sweetener that does not promote caries. Other sugar alcohols include sorbitol and mannitol. These are considered nutritive sweetener bc it provides 2/5-3 kcal/g of energy

T/F: Amylase is released in the small intestine

False: Carbohydrate digestion begins when salivary glands in the mouth release the enzyme amylase. Amylase breaks down polysaccharides into smaller carbohydrate units. In the stomach, the food mixture forms a chime or a semi-digested mass of food. the action of amylase is stopped in the stomach, and no further digestion occurs

T/F: Deficiency of Vitamin C in childhood can lead to enamel defects in primary teeth

False: Deficiency of Vitamin A (not vitamin c) in childhood can lead to enamel defects in permanent dentition. Vitamin A is a fat-soluble vitamin that assists ameloblasts in enamel formation, and odontoblasts with dentin formation. Deficiency of this vitamin in childhood could cause enamel defects in permanent teeth which are still forming in childhood. Vitamin A is also important to maintaining healthy oral mucosa, particularly the sulcus

T/F: Excess water intake puts people at risk for kidney stones

False: Excess water intake does not put people at risk for kidney stones. Water is important to remove waste products and reduces the risk of kidney stones. Water acts as a solvent for nutrients such as minerals and vitamins and is an important lubricant for joints

T/F: A deficiency of thiamine/vitamin B-1 causes pellagra

False: Niacin Vitamin B-3 causes pellagra. Pellagra is called the disease of the 4 D's- diarrhea, dermatitis, dementia, and death. Niancin is found in meats, fish, peanuts and other seeds. Def of thiamine/vit B-1 causes beriberi (disease that damages the nervous and cardiovascular systems)

T/F: Deficiency of vitamin B-6 is linked to patients with pernicious anemia

False: Patients with pernicous anemia usually have a deficiency in vitamin B-12/cobalamin. Pts with pernicous anemia have a deficit of intrinsic factor, which is needed to absorb vitamin V-12. Intrinsic factor is a protein made in the stomach and is found almost exclusively in animal-based foods

T/F: Bacteria in the gastrointestinal tract naturally manufacture vitamin D

False: bacteria in the gastrointestinal tract naturally manufacture vitamin K. Vitamin K is critical for the synthesis of blood-clotting factors such as prothrombin (PT). Dietary sources of vitamin K include green leafy vegetables, meat, and dairy products

T/F: Bile salts are produced in the gallbladder

False: bile salts are produced in the liver and stored in the gallbladder. Bile salts are released from the small intestine to digest fats or lipids, where they break large fat droplets into smaller droplets which are then broken down into free fatty acids and monoglycerides by the enzyme pancreatic lipase. Free fatty acids and monoglycerides are absorbed into the bloodstream

T/F: Food labels provide the amount of calories in a food

False: food labels provide the amount of kilocalories in a food. A kilocalorie (written with a capital C) contains 1000 calories in the nutritional unit. 1 calorie raises the temperature of 1 gram of water 1 degree Celcius

T/F: Soft foods are less cariogenic than firm foods because they have less contact with the tooth surface

False: food with firm texture such as raw vegetables can help remove debris, stimulate salivary flow, and promote a healthier periodontium. Other strategies to reduce caries risk are eating cheese at the end of the meal to help neutralize the pH in the mouth, eating complex carbohydrates such as grains, fruits, vegetables, potatoes, corn, etc. and avoiding simple carbohydrates such as sugar, syrup, sugary drinks including fruit juices, etc

T/F: Cariogenicity of foods is affected by amount, texture, and density

False: frequency, form, and time affect cariogenicity

T/F: Most nutrient absorption occurs in the large intestine

False: most of the nutrients are absorbed in the small intestine. The alkaline pH of 8 of the small intestine facilitates nutrient absorption. Only water is absorbed in any significant amount in the large intestine

T/F: Proteins are absorbed into the bloodstream as polypeptides

False: polypeptides must be broken down into peptides (two or more amino acids linked together) to be absorbed. The small intestine releases the pancreatic enzymes trypsin, chymotrypsin, and carboxypeptidase which break down polypeptides into peptides. The amino acids are then absorbed into the bloodstream

T/F: Enzymatic action starts protein digestion in the mouth

False: protein is broken down into smaller pieces in the mouth by mastication, but no enzyme is released. The stomach releases the enzyme pepsin which breaks down protein into polypeptides, which are amino acids linked together

T/F: minerals are organic compounds that provide energy

False: they are inorganic nutrients that help the body to grow and stay healthy. They provide no energy but assist in many essential physiologic functions.

T/F: Acids produced by plaque metabolism increase the pH of the tooth surface

False: they decrease the pH of the tooth surface and the acidic environment dissolves Ca and Phos. This demineralization of the tooth surface initiates the caries process. S. Mutans metabolize or digest carbo (primarily sucrose) and lactic acid is a by-product.

T/F: Early symptoms of vitamin C or ascorbic acid are decreased in numbers of red blood cells, gum disease, and bleeding form the skin

False: weakness, tiredness, and sore arms and legs. without treatment, scurvy can occur where there are decreased numbers of red blood cells, gum disease, changes to hair and bleeding from the skin

T/F: Larger quanities of xylitol are required to achieve the same sweetness as sucrose

False: xylitol is as sweet or sweeter than sucrose or table sugar, It can be used as a sugar alternative for calorie reduction bc it has around 40% fewer calories than table sugar. Unlike sucrose, it does not promote dental caries.

Linolenic acid is an Omega-6 essential fatty acid (EFA) that cannot be synethsizied by the body

False; Linolenic acid is an omega-3 essential fatty acid. Lenoleic acid is an omega 6 EFA. EFAs cannot be synethsized by the body, so dietary sources are needed to maintain life. Sources of EFAs include seeds, nuts, vegetable oils, and fatty fish. EFAs have proven health benefits in the reduction of cardiovascular disease and inflammation

T/F: Oats, legumes, barley, uncooked fruits and vegetables are good sources of insoluble dietary fiber

False; Oats, legumes, barley, uncooked fruits and vegetables are good sources of soluble dietary fiber. Soluble fiber dissolves in water, forming a gel-like substance in the digestive tract. Soluble fiber helps moderate blood glucose and lower cholesterol

T/F: Abnormal bleeding could result from a deficiency in Vitamin B

False; a deficiency of vitamin K could lead to abnormal bleeding. Vitamin K is a fat-soluble vitamin necessary for the synthesis of coagulation factors involved in the coagulation cascade. Warfarin inhibits blood clotting by acting as an antagonist for vitamin K

T/F: Arginine is an essential amino acid

False; arginine is one of eleven nonessential amino acids. Nonessential amino acids can be synthesized by the body (only when nitrogen is present), and are therefore dispensable. Nonessential amino acids include alanine, arginine, aspargine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, and tyrosine

T/F: Eliminating all cholesterol from the diet will improve overall health

False; cholesterol is needed as a precursor for the formation of many steroids and cell membranes so elimination of all cholesterol will not improve overall health. Even when dietary sources of cholesterol are eliminated, the body will synthesize it in the liver. In addition to the roles described above, cholesterol is needed to make bile to aid digestion of fats by emulsifying, or breaking them down for elimination

T/F: Complementary proteins are foods containing all of the essential amino acids

False; complementary proteins are proteins that compensate for deficiencies in amino acid content such as whole grains. Complete proteins are high-quality foods that consist of all the essential amino acids since essential amino acids cannot be synthesized by the body. Ex include meat, fish, poultry, eggs, cheese, and milk

T/F: Lactose or milk sugar is composed of maltose and glucose

False; composed of galactose and glucose. it is a disaccharide. Galactose comes from Milk and dairy products. Lactose-intolerant people don't have the enzyme lactase required to break down lactose.

T/F: Carbohydrates are organic compounds containing carbon, nitrogen, hydrogen, and oxygen

False; contain carbon, hydrogen, and oxygen (CHO). Carbohydrates are categorized as simple sugars, complex carbohydrates, and fibers.

T/F: dentists recommend patients avoid vitamin C after an invasive procedure such as periodontal surgery to avoid hemorrhage

False; dentists advise patients to take vitamins, especially C vitamins after an invasive procedure such as periodontal surgery because it is associated with collagen productions and wound healing. It also helps the immune system. Sources include citrus fruits, tomatoes, cantaloupe, strawberries, mangoes, and broccoli

T/F: Fiber is broken down into disaccharides by digestion

False; dietary fiber is a complex carbohydrate found in fruits and vegetables and is not broken down by digestion. The indigestible remnant of plant cell walls is composed of cellulose and other polysaccharides. Dietary fiber plays an important role in the movement (peristalsis) of waste products and water through the intestine. Fiber in foods helps to remove food debris on the teeth and stimulate salivary flow. Rec fiber consumption is 20-30 grams/day.

T/F: Fatty acids, organic compounds composed of carbon, hydrogen, oxygen, and nitrogen, are the basic unit of fats or lipids

False; fats for lipids are organic compounds composed of carbon, hydrogen, and oxygen. The basic unit of fats or lipids is fatty acids. Lipids are classified according tot he types and number of bonds or links, and whether the bonds have hydrogen

T/F: Lower intake of dietary fiber is associated with a lower incidence of heart diseases

False; higher intake of dietary fiber is associated with a lower incidence of heart diseases. Soluble fiber helps regulate the body's glucose absorption, and lower cholesterol. High intake of dietary fiber produces a feeling of satiety, or fullness by providing bulk and delay the emptying of the stomach

T/F: The typical North American diet is deficient in protein intake

False; in North America, protein and caloric intakes are typically well above requirements. This excess intake contributes significantly to obesity

T/F: Starch is a complex carbohydrate that is an energy storage source for animals

False; it is a complex carbohydrate that serves as energy storage for plants. Complex carbohydrates are composed of six or more monosaccharides and break down at a slower rate than monosaccharides and disaccharides. Rice, wheat, corn, rye, potatoes, and leguemes are starch sources

T/F: overeating is not considered malnutrition

False; malnutrition is the imbalance between nutrients the body needs and the nutrients taken in. Lack of intake of sufficient nutrition or undernutrition, is the most obvious form of malnutrition. Overeating is also considered a form of malnutrition

T/F: Sucrose has the ability to ferment alcohol

False; maltose has the ability to ferment alcohol. Sucrose is table sugar or cane sugar that is a disaccharide composed of glucose and fructose. Sucrose is the sugar most ass w/dental caries. Maltose is a disaccharide dervided from plants, is composed of 2 glucose molecules and has the ability to ferment alcohol.

T/F: Monosaturated fatty acids include one or more double bonds with one link saturated with hydrogen

False; monounsaturated fatty acids include one or more double bonds, and one of the links does NOT have hydrogen. Monounsaturated fats are viscous at room temperature. Sources include olive oil, peanut olive, vegetable oil, soybean, etc

T/F: Nuts, legumes, grains, seeds, and vegetables are examples of complete proteins

False; nuts, legumes, grains, seeds, and vegetables are examples of incomplete proteins because they lack one or more essential amino acids. Incomplete proteins can be combined to provide the right balance and make complete proteins. Ex are peanut butter on whole-wheat toast, red beans and rice, and refried beans and tortillas

T/F: Vitamins A, B, D, E and K are fat-soluble vitamins

False; only A D E and K are. Excess amounts of these vit are stored in the liver and fatty tissues. Bc they are stored , they are not easily excreted and can reach toxic levels if large amounts are taken. Vitamin B and C are water soluble

T/F: Most glucose in the body is converted to glycogen

False; only a small portion of glucose is converted to glycogen and stored in the liver and muscles. Most glucose is used as fuel by tissues of the brain, nervous system, and muscles. Excess glucose not used as fuel or stored as glycogen is converted to fat and stored throughout the body as a reserve for energy

T/F: High intake of polyunsaturated fatty acids increases the risk of heart disease and stroke

False; polyunsaturated fatty acids lower the risk of heart disease and stroke by reducing levels of bad cholesterol (LDL and VLDL) and are considered "healthy" fats. These fatty acids have two or more bonds with no hydrogen. Most polyunsaturated fatty acids are plant-based, including walnuts, flax seeds, corn oil, and soybean and safflower oil. Fatty fish like salmon, mackerel, herring, and tuna also contain these fats

T/F: Protein intake should be decreased before oral surgery

False; protein intake should increase before oral surgery because it is needed for the repair of body tissue. Protein needs increase during periods of growth, pregnancy, lactation, trauma, surgery, and fever. Proteins assist in the growth, maintenance, construction, and repair of body tissues, and are used by the body to synthesize hormones, antibodies, and enzymes

T/F: Reducing saturated fat and increasing dietary fiber consumption will decrease harmful HDL cholesterol

False; reducing saturated fat and increasing dietary fiber consumption will decrease harmful LDL cholesterol. The goal is to reduce LDL or low-density lipoproteins and increase the level of HDL (helpful) or high-density lipoproteins. This will help reduce the risk of cardiovascular disease

T/F: Fat soluble vitamins include the B vitamins

False; the B vitamins and vitamin C are water-soluble vitamins. Lipids facilitate the absorption of fat-soluble vitamins A, D, E,and K. Fat-soluble vitamins are stored in adipose tissue and can be toxic if taken in high doses because they are not eliminated in the urine

T/F: digestion and absorption convert all disaccharides and polysaccharides into simple sugars - glucose, galactose, and fructose

False; the processes of digestion and absorption convert all disaccharides and polysaccharides into two of the simple sugars- glucose and fructose. Fructose must be further converted to glucose in the liver before it can be used for energy

T/F: Athletes have a higher Acceptable Macronutrient Distribution Range for fat intake than other adults

False; the recommended acceptable macronutrient distribution range for fat intake is 20-25% of total calorie consumption for athletes, which is lower than other adults. The acceptable macronutrient distribution range for fat intake is 20-35% of total caloric intake for other adults

T/F: All amino acids are able to be synthesized by the body

False; there are 9 essential amino acids that cannot be synthesized by the body and are indispensable to survival. The 9 essential amino acids must be obtained from the diet to sustain life

T/F: Vitamins are important sources of energy for the body

False; they dont provide energy to the body but are key facilitators for different physiologic processes. They are organic nutrients needed in small quantities by the body for proper cellular function

T/F: Ovo-lacto vegetarians are at higher risk for dietary deficiencies than vegans

False; vegans, who consume no egg and milk products, are at greater risk for iron, calcium, protein, and vitamin B-12 deficiency because these nutrients usually come from animal products. Ovo-lacto vegetarians eat eggs and milk, and can usually get all the essential amino acids. They may be deficient in iron, however

T/F: Angular cheilitis, glossitis, and oral ulcerations are linked to a deficiency of vitamin D

False; vitamin B deficiency can cause angular cheilitis, glossitis, ulcerations, and unhealthy gingiva. B vitamins are a group of water-soluble vitamins important for the conversion of nutrients into energy. These vitamins are also important for the maintenance of nerve funtion. if it has gray pallor then its an iron deficiency

T/F: vitamin D directly mineralizes the teeth and bones

False; vitamin D doesn't directly mineralize calcified structures. It promotes the mineralization of teeth and bones by aiding in the absorption of calcium and phosphorus. To further promote calcium absorption, natural milk is fortified with vitamin D

T/F: macronutrients include vitamins and minerals

False; vitamins and minerals are considered micronutrients since they are only needed in very small amounts. Macronutrients make up the majority of the diet. Macronutrients include proteins, carbohydrates, lipids, macrominerals, and water

T/F: Zinc plays an important role in collagen synthesis

False; zinc is a mineral that helps speed wound healing and tissue repair by strengthening the immune response. Vitamin C is critical to collagen synthesis, which is needed for wound healing and tissue formation. Collagen is the primary connective tissue component found in the body

T/F: metabolism of folate is assisted by vitamin B-12/cobalamin

True, B-12 (cobalamin) assist in folate metabolism, important for DNA and nerve cell formation. Vit B-12 def is common in strict vegetarians. lack of vit B12 can cause glossitis, hemorrhagic gingiva, stomatitis, xerostomia, bone loss, depression, memory problems, and tiredness..

T/F: Glucose is the most efficient energy source for the body

True, and all sugars are eventually converted to glucose. Sources include dried fruits, fresh fruits, honey, bread and grains

T/F: Most fat is stored in the body as triglycerides

True, and make up the backbone of many types of lipids. If energy is needed, hormones cause the release of triglycerides, which are carried by very low-density lipid (VLDL) cholesterol to the tissue.

T/F: Deficiency of vitamin D in adults is called osteomalacia

True, causes rickets in children and osteomalacia in adults. The weakened bones of the legs cannot support the bodys weight, causing them to "bow" or curve

T/F: Chloride works with sodium in maintaining the body's fluid balance

True, chloride and sodium influence the body's fluid balance. Chloride is needed to maintain proper fluid balance and stomach acid production. Like sodium, sources include table salt (sodium chloride) and soy sauce

T/F: Prenatal supplementation of folate/folic acid or vitamin B-9 has reduced the incidence of nerual tube disorders

True, deficiency can cause birth defects such as NTDs, spina bifida, and megaloblastic anemia. Folate/folic acid/B9 assists in the formation of DNA and protein.

T/F: Fats contain 9 kcal/gram

True, fats store and provide 9kcal/g of energy. They are the second source of energy after carbohydrates. Body fat insulates the body from environmental temp changes and preserves body heat

T/F: Fructose is the sweetest of all sugars

True, fructose is a monosaccharide. sources include fruits, vegetables, corn syrup, agave nectar, male syrup

T/F: Xylitol helps prevent caries by reducing xerostomia

True, increasing salivary flow and reducing plaque also improves halitosis

T/F: insoluble fiber reduces the risk of colorectal cancer, hemorrhoids, constipation

True, insoluble fiber doesn't not absorb or dissolve in water and passes through the digestive tract, facilitating the removal of wastes. Insoluble fiber is important for overall health bc it reduces the risk of colorectal cancer, hemorrhoids, and constipation. Sources include the bran layers of cereal gains

T/F: Retinol is also known as vitamin A

True, is a fat soluble vit that is important for the prevention of blindness and night vision. it plays an important role in the maintance of oral sulcular and mucosal health. Vit a assists in the formation of ameloblasts and odontoblasts, making it critical to tooth development

T/F: Lipids are transported throughout the body by lipoproteins

True, lipids such as cholesterol, triglycerides, and phospholipids are transported throu the bloodstream to various sites in the body by lipoproteins. LDL (harmful) carry cholesterol from liver to the rest of the body where it can accumulate in clood vessels walls leading to atherosclerosis and CVD. HDLs (good) pick up accumulated lipids on blood vessels walls, carrying cholesterol thro the bloodstream to the liver, where it can be disposed of.

T/F: Nutrients are divided into macronutrients and micronutrients

True, nutrients are substance obtained from food to promote growth, maintenance, or repair. Macronutrients compose the bulk of the diet and include proteins, carbohydrates, lipids, microminerals, and water. Micronutrients are needed only in tiny amounts and include vit and minerals.

T/F: The difference between nutritive and non-nutritive sweeteners is their calorie content

True, nutritive sweeteners like sugar alcohols (xylitol, sorbitol, mannitol) provide 2.5-3 kcal/g of energy but do not promote caries. Non-nutritive or alternative sweetners such as sucralose (Splenda), aspartme (nutrasweet, Equal) and saccharin (Sweet'N Low) are much sweeter than sucrose and do not produce calories or promote caries.

T/F: A deficiency of riboflavin/vitamin B-2 is strongly linked to angular chelitis

True, other B vit can cause angular chelitit but riboflavin/vit B-2 is most significant. Ribflavin def causes glossitis, angular chelitis, dermatitis and anemia. Foods that are particularly rich in riboflavin inclde eggs, organ meats, lean meats, milk, and green veg. Grains and cereals are fortified with ribo in the US and othe rcountries

T/F: Phosphorus is the second most abundant mineral in the body

True, phosphorus assists calcium in the formation of bones and teeth and is important in maintaining the body's acid-base balance. Like calcium, phosphorus requires vit D for proper absorption

T/F: Proteins are organic compounds that differ from fats and carbohydrates because they contain nitrogen in addition to carbon, hydrogen, and oxygen

True, the basic unit of protein is the amino acids. The body uses about 20 amino acids to build many different proteins.

T/F: The body can survive much longer without food than without water

True, the body can only survive about 3 days without water. Most humans can survive without food for about a month as long as they are properly hydrated. Severe symptoms of starvation begin around 35-40 days, and death can occur at or around 45 to 61 days

T/F: polysaccharides are broken into disaccharides in the pancreas

True, the pancreatic releases pancreatic amylase which breakdown polysaccharides into disaccharides. the small intestine then releases the enzyme lactase, sucrase, and maltase which break down the disaccharides into monosaccharides. the monosaccharides (glucose, fructose and galactose) are then absorbed into the bloodstream.

T/F: if eating cariogenic foods, it is best to eat them with meals.

True, this will help prevent caries by reducing the amount of time tooth structure is exposed to cariogenic foods.

T/F: Mechanical digestion starts in the mouth

True, through mastication

T/F: Plaque bacteria are unable to metabolize xylitol

True, xylitol reduces the # of cariogenic bacteria, S. mutans, by depriving them of nutrients. the bacteria are attracted to xylitol but cannot metabolize it.

T/F: water is important for the maintenance of body temperature

True: Water is important in maintaining and stabilizing body temperature. Water absorbs and transfers heat well, and the high water content of the body allows for absorption of a lot of heat before temperature rises. Water expels excess heat as water vapor from the lungs and sweat evaporation on the skin

T/F: Bacterial plaque containing S. mutans is protected from saliva by the production of adherent polysaccharides

True: plaque is made up of bacteria embedded in the dextran-based polysaccharide. S. mutans break down sucrose into dextran, a sticky substance that adheres to the tooth surface. Saliva washes away some of the food debris and bacteria, but not the impermeable dextran. Adherent plaque must be removed by mechanical methods such as tooth brushing

T/F: The pH of the stomach rises after a large meal

True: the stomach has a pH of 1-3 when empty. After a meal, the pH can raise to 4-5. After the food leaves the stomach, bicarbonate ions are secreted to neutralize and alkalize the mixture so that absorption can take place in the small intestines

T/F: Vitamin C is needed for collagen synthesis

True: vitamin c is needed for collagen synthesis. Collagen is the primary fibrous component of all connective tissue, including the periodontium. Successful wound healing requires collagen production to repair damaged tissues. Vitamin C deficiency can lead to tooth loss due to a lack of periodontal support

T/F: Chocolate is less cariogenic than raisins

True; chocolate contains cocoa fat, which coats the tooth's surface. Fats prevent demineralization of the tooth structure by creating a protective coating and raising the pH of the mouth. Raisins are composed purely of carbohydrates and are considered a retentive food due to their sticky nature, making them more cariogenic than chocolate

T/F: As total energy intake decreases, protein requirements increase

True; protein requirements increase as total energy intake decreases. Protein can be used as an energy source, producing 4 kcal/gram of energy when the intake of carbohydrate and fat is inadequate. Protein can be used for tissue repair

T/F: Protein sparing is the concept of saving protein intake for growth and tissue repair

True; protein sparing is the concept of saving protein intake for growth and tissue repair by satisfying the majority of energy needs with carbs and fat intake. If protein intake exceeds the needs for synthesis and energy needs, the amino acids form dietary protein are deaminated, and their fragments may be stored as fat

T/F: protein synthesis is dependent on the limiting protein

True; protein synthesis is dependent on all amino acids being present at the site of synthesis (all or none principle). If an essential amino acid is missing or present in small amounts (the limiting protein), synthesis will stop once the cell runs out of that amino acid. The nine essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

T/F: The Acceptable Macronutrient Distribution Ranges (AMDRs) recommend that most caloric intake come from carbohydrates

True; recommends that 45-65% of caloric intake come from carbohydrates. The AMDR for proteins is 10-35% of caloric intake for all age groups. The AMDR for fats/lipids for infants and small children is 25-40% and 20-35% for older children and adults

T/F: When the body uses proteins for energy, the amino acids are removed or deaminated first

True; the amino acids are first determined, or stripped of the amine group, allowing the remaining carbon skeleton to be used for the production of glucose or ketones for energy. The removed amine group produces ammonia, a toxic compound, which is converted to urea in the liver and excreted as urine by the kidneys

T/F: The primary function of carbohydrates in the diet is energy

True; the primary function of carbohydrates in the diet is quick energy. Carbohydrtaes 4kcal/g of energy. Glucose is the simplest carbohydrate that fuels cellular function

T/F: Vitamins and minerals are considered microunits

True; they enable the body to produce enzymes, hormones, and other substances needed for life.

T/F: Vitamin D and calcium are important components of bone health

True; vitamin D, calcium, and phosphorus are needed for bone health. Calcium and phosphorus promote bone and hard dental tissue formation and density by calcifying the protein matrix of osteoblasts, ameloblasts, odontoblasts, and cementoblasts. Vitamin D is necessary for the absorption of calcium. Deficiency of these nutrients can result in weak or malformed bones

T/F: Saturated fatty acids have no double bonds, and are "saturated" with hydrogen

true, these dats remain solid at room temp and include animal fats and palm oil. In large amounts, they can contribute to heart disease, so it is rec that 10% or less of total caloric intake come from saturated fatty acids.