Theory II

Card Set Information

Author:
sthomp88
ID:
78872
Filename:
Theory II
Updated:
2011-04-11 14:25:09
Tags:
Chapter thirty two key words
Folders:

Description:
week thirteen
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user sthomp88 on FreezingBlue Flashcards. What would you like to do?


  1. foods that do not lower the biofilm pH; encourage remineralization
    anticariogenic
  2. a compound that stops the damaging effects of reactive substances seeking an electron (oxidizing agent)
    antioxidant
  3. a condition resulting from a lack of riboflavin
    ariboflavinosis
  4. foods that lower the pH and are conductive to dental caries; the degree of cariogenicity depends on many factors, including physical form, texture, and consistency of the carbohydrate-containing food; its retention and clearance time from the oral cavity and the frequency of use
    cariogenic
  5. individual ingestion of a cariogenic food that exposes the tooth surface and lowers the pH in the dental biofilm.
    cariogenic exposure
  6. the time from the cariogenic exposure until the food is cleared from the oral cavity; influenced by consistency and quantity of saliva; by the action of the tongue, lips, and cheeks; and by the consistency of the food.
    clearance time
  7. customary amount and kind of food and drink taken by an individual from day to day.
    diet
  8. separation of a dietary food record into individual components of the food guide pyramid; assessment of quality, of whether the individual is using an adequate dieat, and of where modifications are needed.
    dietary assessment
  9. poor nourishment resulting from improper diet or some defect of metabolism that prevents the body from utilizing the intake of food properly.
    malnutrition
  10. a selectively planned or prescribed regiment of food to meet certain needs of the individual
    meal plan
  11. does not support or promote bacterial growth responsible for caries formation
    noncariogenic food
  12. a chemical substance in foods that is needed by the body for building and repair; the six classes of these are proteins, fats, carbohydrates, minerals, vitamins, and water
    nutrients
  13. energy-yielding nutrients that are needed in larger amounts in the diet; carbohydrate, protein, and fat
    macronutrients
  14. nutrients that are needed in small amounts in the diet and are not energy-yielding; vitamins and minerals
    micronutrients
  15. assessment of nutritional quality of a food by comparing the nutrient content with the amount of energy (kilocalories) it provided.
    nutrient density
  16. sum of processes involved in taking nutrients into the body and assimilating and utilizing them; includes ingestion, digestion, absorption, transport, utilization of nutrients, and excretion of waste products
    nutrition
  17. inadequacy of nutrients in the tissues; the result of inadequate dietary intake or impairment of digestion, absorption, transport, or metabolism.
    nutritional deficiency
  18. a healthcare professional with a minimum of a bachelor's degree in nutrition or dietetics who has attended an internship program or equivalent and passed the registration examination, all under the approval of the AMerican Dietic Association (ADA) continuing education is required to keep credentials current
    registered dietition
  19. the process involved in the formation of a complex substance from simpler elements or compounds; the process of building up
    synthesis
  20. a diet consisting of only plant foods. Other varieties of this diet are: the fruitarian: fruits, nuts, nohey, and vegetable oils; lacto-vegetaria: vegan based with the inclusion of dairy products; lacto-ovo-vegetarian: vegan based with the inclusion of dairy products and eggs.
    vegan diet
  21. The recommended nutrient intake utilized when there is not enough information to establish an EAR. they have been established for calcium, vitamin D, and fluoride for all age groups.
    Adequate intakes: AIs
  22. a comprehensive term for categories of reference values that concentrate on maintaining a healthy state for the halthy general population; encompasses the current nutrient recommendations made by the Food and nutrition board of the national academy of sciences. The categories include the RDAs, AIs, EARs, and ULs
    dietary reference intake DRIs
  23. Estimates the nutrient requirements of the average individual; categorized by age and gender; foundation for the RDAs
    estimated average requirements; EARs
  24. recommendations for the average amounts of nutrients that should be consumed daily by healthy people to achieve adequate nutrient; categorized by age and gender.
    recommended dietary allowance; RDAs
  25. maximum intake by an individual that is unlikely to create risks of adverse health effects in almost all healthy individuals. They were established to avoid toxicity due to excess intake of specific nutrients from food, fortified food, water, and nutrient supplements
    Tolerable Upper Intake Levels; ULs
  26. U.S.D.A
    united states department of agriculture
  27. U.S.D.H.H.S.
    united states department of health and human services

What would you like to do?

Home > Flashcards > Print Preview