Question 1

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

Accepted Answer

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

Question 2

When and for how long does tooth mineralization occur?

Accepted Answer

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 
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 B

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

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

Question 5

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

Accepted Answer

A)  0.1 to 0.6 
B)  0.7 to 1.2 
C)  1.2 to 1.4 
D)  1.4 to 2.0 
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 6

Which of the following may result from oral candidiasis?

Accepted Answer

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

Question 7

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

Accepted Answer

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

Question 8

Cheese is considered to be anticariogenic because it

Accepted Answer

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

Question 9

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

Accepted Answer

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

Question 10

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

Accepted Answer

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

Question 11

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?

Accepted Answer

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

Question 12

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

Accepted Answer

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

Question 13

Under which conditions should an infant receive fluoride supplementation?

Accepted Answer

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 
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

Question 14

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

Accepted Answer

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 
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 15

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?

Accepted Answer

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

Question 16

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

Accepted Answer

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 
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 17

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

Accepted Answer

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. 
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 18

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

Accepted Answer

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

Question 19

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

Accepted Answer

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

Exam 25: Nutrition for Oral and Dental Health

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

When and for how long does tooth mineralization occur?

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

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

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

Which of the following may result from oral candidiasis?

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

Cheese is considered to be anticariogenic because it

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

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

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?

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

Under which conditions should an infant receive fluoride supplementation?

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

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?

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

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

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

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

Intake: Digestion, Absorption, Transport, and Excretion of Nutrients

Intake: Energy

Inflammation and the Pathophysiology of Chronic Disease

Intake: Analysis of the Diet

Clinical: Nutritional Genomics

Clinical: Water, Electrolytes, and Acid-Base Balance

Clinical: Biochemical, Physical, and Functional Assessment

Clinical: Food-Drug Interactions

Behavioral-Environmental: the Individual in the Community

Overview of Nutrition Diagnosis and Intervention

Food and Nutrient Delivery: Diet Guidelines, Nutrient Standards, and Cultural Competence

Food and Nutrient Delivery: Complementary and Integrative Medicine and Dietary Supplementation

Food and Nutrient Delivery: Nutrition Support

Education and Counseling: Behavioral Change

Nutrition for Reproductive Health and Lactation

Nutrition in Infancy

Nutrition in Childhood

Nutrition in Adolescence

Nutrition in the Adult Years

Nutrition in Aging

Nutrition in Weight Management

Nutrition in Eating Disorders

Nutrition in Exercise and Sports Performance

Nutrition and Bone Health

Medical Nutrition Therapy for Adverse Reactions to Food: Allergies and Intolerances

Medical Nutrition Therapy for Upper Gastrointestinal Tract Disorders

Medical Nutrition Therapy for Lower Gastrointestinal Tract Disorders

Medical Nutrition Therapy for Hepatobiliary and Pancreatic Disorders

Medical Nutrition Therapy for Diabetes Mellitus and Hypoglycemia of Nondiabetic Origin

Medical Nutrition Therapy for Thyroid, Adrenal, and Other Endocrine Disorders

Medical Nutrition Therapy for Anemia

Medical Nutrition Therapy for Cardiovascular Disease

Medical Nutrition Therapy for Pulmonary Disease

Medical Nutrition Therapy for Renal Disorders

Medical Nutrition Therapy for Cancer Prevention, Treatment, and Survivorship

Medical Nutrition Therapy for Hiv and Aids

Medical Nutrition Therapy in Critical Care

Medical Nutrition Therapy for Rheumatic Disease

Medical Nutrition Therapy for Neurologic Disorders

Mnt in Psychiatric and Cognitive Disorders

Medical Nutrition Therapy for Low-Birth-Weight Infants

Medical Nutrition Therapy for Genetic Metabolic Disorders

Medical Nutrition Therapy for Intellectual and Developmental Disabilities

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