Deck 25: Nutrition for Oral and Dental Health

Question 1

Which can reduce the cariogenicity of a meal when it follows the meal?

A)Eating dessert
B)Eating a snack of pretzels
C)Chewing sugar-free gum
D)Eating fruit

Answer 1

C
Chewing sugar-free gum after a meal can help reduce its cariogenicity by promoting salivary stimulation, which clears fermentable carbohydrates from the surface of the teeth.Eating dessert, pretzels, or fruit at the end of a meal can have a cariogenic effect by contributing to fermentable sugars being available for plaque formation.

Question 2

To limit the chances of developing early childhood caries, which of the following should never be provided in a bottle as part of prolonged night feeding?

A)Formula
B)Milk
C)Juice
D)All of the above

Answer 2

D
Prolonged bottle feeding, especially at night, of juice, milk, formula, or other sweetened beverages is associated with early childhood caries.

Question 3

The ingestion of which of the following is most likely to promote bacterial activity that promotes dental caries?

A)Sucrose, glucose, and fructose
B)Xylitol, mannitol, and lactose
C)Aspartame, saccharin, and cyclamate
D)Xylitol, saccharin, and galactose

Answer 3

A
Sucrose, glucose, and fructose are fermentable by oral bacteria that promote tooth decay.Some nonnutritive sweeteners, such as aspartame and saccharine, are cariostatic.Others, such as xylitol and other sugar alcohols, are anticariogenic.

Question 4

Which of the following foods would be identified to a patient as being potentially cariogenic?

A)Raw carrots and apples
B)Cheddar cheese
C)Butter
D)Crackers and pretzels

Question 5

Which of the following are characteristics of foods having a low cariogenic potential?

A)High content of protein, calcium, and phosphorus
B)Low content of protein, calcium, and phosphorus
C)Low content of phosphorus and protein
D)High content of magnesium and fat

Question 6

What is the appropriate dietary management for a patient with Sjögren syndrome?

A)Provide foods that are pureed in form.
B)Provide oral liquid supplements.
C)Provide moist, soft, nonspicy food.
D)Begin fluid restriction.

Question 7

The caries process begins when the pH drops below what level?

A)7
B)6.5
C)5.5
D)5

Question 8

Which of the following may result from oral candidiasis?

A)Tooth loss
B)Dry mouth
C)Ulcer formation
D)Odynophagia

Question 9

When and for how long does tooth mineralization occur?

A)From 2 months' gestation through 5 years of age
B)From 4 months' gestation through the preteen years
C)From 2 months' gestation through the preteen years
D)From 4 months' gestation through 5 years of age

Question 10

Cheese is considered to be anticariogenic because it

A)induces an alkaline saliva.
B)induces an acidic saliva.
C)induces a neutral saliva.
D)decreases saliva production.

Question 11

Which of the following is a significant food source of fluoride?

A)Brewed tea
B)Beef
C)Coffee
D)Spinach

Question 12

What role do nuts play in regard to the development of dental caries?

A)They are cariogenic.
B)They are cariostatic.
C)They are anticariogenic.
D)They are cariogenic when eaten with fruit.

Question 13

Why are foods that require a lot of chewing effective in promoting good dental health?

A)They cleanse the tooth surface.
B)They promote saliva flow.
C)They lower the acidity level of the mouth.
D)They decrease the fermentation of carbohydrate.

Question 14

Which of these is NOT a recommendation for people with xerostomia?

A)Drink water with lemon.
B)Chew xylitol-containing gum.
C)Add peanut butter when eating crackers.
D)Eat moist foods.

Question 15

Which of the following can commonly occur after a patient develops gingival recession?

A)Root caries
B)Lingual caries
C)Increased salivation
D)Increased enamel production

Question 16

When a patient is identified as wearing full dentures, what else should be included in the nutrition assessment of the patient?

A)Recent changes in the patient's weight
B)The patient's regular daily fluid intake
C)When the patient last had her own teeth
D)The patient's daily intake of cariogenic foods

Question 17

Along with tooth susceptibility, bacterial presence in the plaque, and sufficient exposure to promote acid production, what other factor is necessary for the development of dental caries?

A)An anaerobic environment
B)An available substrate for bacterial metabolism
C)Adequate saliva
D)Alkaline pH

Question 18

The optimal level of water fluoridation to protect against dental caries is _____ ppm.

A)0.1 to 0.6
B)0.7 to 1.2
C)1.2 to 1.4
D)1.4 to 2.0

Question 19

Under which conditions should an infant receive fluoride supplementation?

A)At 6 months if breastfed in a fluoridated community
B)At 6 months if breastfed and given water in a fluoridated community
C)At 3 months if breastfed in a fluoridated community
D)At 3 months if breastfed and given water in a fluoridated community