Theory II

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Author:
cassiedh
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78874
Filename:
Theory II
Updated:
2011-04-11 14:30:25
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ch32keywords
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ch 32 keywords
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  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 conducive 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 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 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 wheter the individual is using an adequate diet 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 regimen 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 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; vitmains and minerals
    micronutrients
  15. assessment of nutritional quality of a food by comparing the nutrient content with the amount of energy it provides
    nutrient density
  16. sum of processess involved in taking nutrients into the body and assimilating and utilzing 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 innadequate dietary intake or impairment of digestion, absorption, transport or metabolism
    nutritional deficiency
  18. a health care professional with a minimum of a bachelor's degree in nutrtion or dietetics who has atteneded an internship program or equivalent and passed the registration examination, all under the approval of the American Dietetic Association A.D.A. continuing education is required to keep credentials current
    rigistered dietitian
  19. the process involved in the formation of a complex substance from simpler elements or compunds; the process of building up
    synthesis
  20. a diet consisting of only plant foods. other varieties of this diet are: the fruitarian: fruits, nuts, honey and vegetable oils; lacto-vegetarian: vegan based with the inclusion of dairy products; lacto-ovo-vegetarian: vegan based with the inclusion of dairy products and eggs
    vegan diet
  21. AIs
    adequate intakes
  22. DRIs
    dietary reference intakes
  23. the recommended nutrient intake utilized when there is not enough information to establish EAR. They have been established for calcium, vitamin D and fluoride for all age groups
    AIs-adequate intakes
  24. a comprehensive term for categories of reference values that concentrate on maintaining a healthy state for the healthy general population; ecompassess 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
    DRIs dietary reference intakes
  25. EARs
    estimated average requirements
  26. estimeates the nutrient requirements of the average individula; categorized by age and gender foundation of the RDAs
    EARs estimated average requirements
  27. RDAs
    recommednded dietary allowances
  28. recommendations for the average amounts of nutrients that should be consumed daily by health people to achieve adequate nutrient intake; categorized by age and gender
    RDAs recommended dietary allowances
  29. ULs
    Tolerable upper intake levels or upper levels
  30. maximum intake by an individual that is unliekly to create risks of adverse health effects in almost all healthy individuals. they were establised to avoid toxicity due to excess intake of specific nutrients from food, fortified food,, water and nutrient supplements
    ULs tolerable upper intake levels or upper levels
  31. U.S.D.A
    united states department of agriculture
  32. U.S.D.H.H.S
    united states department of health and human services

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