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Substrate
36問 • 1年前
  • Tameyra Stefani Al-Suhairy
  • 通報

    問題一覧

  • 1

    refers to the important interactions which exist between diet, use of nutrients, genetics, and development.

    Bionutrition

  • 2

    emphasizes the role of nutrients in maintaining health and preventing pathologies at an organic, cellular, and subcellular level

    Bionutrition

  • 3

    Reduce tooth size

    Microdontia

  • 4

    Protein deficiencies 4

    Delayed tooth eruption, decreased enamel solubility, salivary gland dysfunction, reduced tooth size (microdontia)

  • 5

    4 An insufficient supply of lipids can lead to the following:

    inflammatory and degenerative pathologies, parotid swelling— hyposalivation, degeneration of glandular parenchyma, altered mucosal trophism

  • 6

    An insufficient supply of carbohydrates can lead to the following: 4

    altered organogenesis, influence of the metabolism on the dental plaque, Caries, periodontal disease

  • 7

    Maintains the integrity of epithelium

    Vitamin A

  • 8

    Vitamin A deficiency 3

    impaired epithelial tissue development, tooth formation, enamel hypoplasia

  • 9

    Facilitates intestinal absorption and distribution of calcium

    Vitamin D

  • 10

    Calcium, Phosphorus and Fluoride

    Calcification of teeth

  • 11

    Fluorosis (mottling of enamel)

    Excess fluoride

  • 12

    synthesis of proteins in dentin require

    Vitamin C

  • 13

    defective collagen formation, delayed wound healing, dentin malformations, bleeding gums, pulpal alterations

    Vitamin C deficiency

  • 14

    Diet And the Development of Dental Caries 4

    Type of carbohydrates consumed, Amount of intake, Frequency of intake, consistency of cariogenic food

  • 15

    Frequency of intake

    Sugars

  • 16

    intrinsically found in fresh fruits and vegetables, milk, and dairy products

    Natural sugars

  • 17

    have no significant role in developing dental caries and other non-communicable diseases probably due to their protective components (polyphenolic compounds, calcium, water, and fiber) and the hardness of some fruits and vegetables, which stimulates saliva production

    natural sugars

  • 18

    also called free sugars by the WHO • the sugars added to foods and drinks by manufacturers or cooks processed • sugars present in edible products other than fresh fruit, vegetables, milk, and grains

    Added sugars

  • 19

    Excessive intake of added sugars is closely linked to an extensive list of systemic conditions, (4)

    dental caries, diabetes mellitus, obesity, cardiovascular diseases

  • 20

    considered the primary necessary factors in the development of caries 3

    Sucrose, Glucose, Fructose

  • 21

    disaccharide of glucose and fructose, is the most cariogenic sugar.

    Sucrose

  • 22

    ROLES OF SUCROSE IN DENTAL CARIES FORMATION (3)

    production of dextran, production of acid, lower the concentration of Ca, PO4, and F in plaque

  • 23

    acts as a substrate for the synthesis of intra-and extracellular polysaccharides in dental plaque.

    sucrose

  • 24

    formed in the presence of sucrose has been shown to have lower concentrations of calcium, inorganic phosphate, and fluoride,

    Dental plaque

  • 25

    bacteria has an enzyme glucosyl transferase on its surface that is able to cause the polymerization of glucose on the sucrose with the release of the fructose.

    s. Mutans

  • 26

    The same enzyme continues to add many glucose molecules to each other to form

    Dextran

  • 27

    low cariogenicity; raw vegetables

    Raw starch

  • 28

    heterogeneous

    Dietary starch

  • 29

    highly refined starch does have the potential to cause dental caries especially if it is retained in the mouth long enough for amylase

    cooked starch

  • 30

    combining sucrose and starch is possibly more cariogenic than sugar.

    True

  • 31

    cooked starch is between a third and a half as cariogenic as sucrose

    True

  • 32

    free sugars be less than 10% of total energy intake, with a further reduction to less than 5% suggested

    True

  • 33

    4 Saliva as anti-cariogenic media

    Flushing action, Buffering, Remineralization, Antimicrobial

  • 34

    High fermentable carbohydrate content Sticky consistency Highly processed

    cariogeni foods

  • 35

    High protein content Moderate fat content Minimal carbohydrate content High Ca and PO4 content Stimulates saliva

    Low cariogenerity

  • 36

    which are abundant in BT, suppress the growth of S. mutans, reducing its ability to synthesize glucan and suppressing amylase activity

    Polyphenols

  • Sporeformers

    Sporeformers

    Tameyra Stefani Al-Suhairy · 44問 · 1年前

    Sporeformers

    Sporeformers

    44問 • 1年前
    Tameyra Stefani Al-Suhairy

    Spirochetes

    Spirochetes

    Tameyra Stefani Al-Suhairy · 46問 · 1年前

    Spirochetes

    Spirochetes

    46問 • 1年前
    Tameyra Stefani Al-Suhairy

    Subcutaneous, Systemic, Opportunistic Mycoses

    Subcutaneous, Systemic, Opportunistic Mycoses

    Tameyra Stefani Al-Suhairy · 75問 · 1年前

    Subcutaneous, Systemic, Opportunistic Mycoses

    Subcutaneous, Systemic, Opportunistic Mycoses

    75問 • 1年前
    Tameyra Stefani Al-Suhairy

    Mycobacteria

    Mycobacteria

    Tameyra Stefani Al-Suhairy · 46問 · 1年前

    Mycobacteria

    Mycobacteria

    46問 • 1年前
    Tameyra Stefani Al-Suhairy

    Bacterial Classification, morphology, utrastructure

    Bacterial Classification, morphology, utrastructure

    Tameyra Stefani Al-Suhairy · 64問 · 1年前

    Bacterial Classification, morphology, utrastructure

    Bacterial Classification, morphology, utrastructure

    64問 • 1年前
    Tameyra Stefani Al-Suhairy

    HIV

    HIV

    Tameyra Stefani Al-Suhairy · 31問 · 1年前

    HIV

    HIV

    31問 • 1年前
    Tameyra Stefani Al-Suhairy

    CORONA

    CORONA

    Tameyra Stefani Al-Suhairy · 24問 · 1年前

    CORONA

    CORONA

    24問 • 1年前
    Tameyra Stefani Al-Suhairy

    PAPILLO

    PAPILLO

    Tameyra Stefani Al-Suhairy · 15問 · 1年前

    PAPILLO

    PAPILLO

    15問 • 1年前
    Tameyra Stefani Al-Suhairy

    ADENO

    ADENO

    Tameyra Stefani Al-Suhairy · 16問 · 1年前

    ADENO

    ADENO

    16問 • 1年前
    Tameyra Stefani Al-Suhairy

    POX

    POX

    Tameyra Stefani Al-Suhairy · 6問 · 1年前

    POX

    POX

    6問 • 1年前
    Tameyra Stefani Al-Suhairy

    PARVO

    PARVO

    Tameyra Stefani Al-Suhairy · 25問 · 1年前

    PARVO

    PARVO

    25問 • 1年前
    Tameyra Stefani Al-Suhairy

    HEPATOTROPHIC

    HEPATOTROPHIC

    Tameyra Stefani Al-Suhairy · 24問 · 1年前

    HEPATOTROPHIC

    HEPATOTROPHIC

    24問 • 1年前
    Tameyra Stefani Al-Suhairy

    PICORNA

    PICORNA

    Tameyra Stefani Al-Suhairy · 25問 · 1年前

    PICORNA

    PICORNA

    25問 • 1年前
    Tameyra Stefani Al-Suhairy

    RABIES

    RABIES

    Tameyra Stefani Al-Suhairy · 26問 · 1年前

    RABIES

    RABIES

    26問 • 1年前
    Tameyra Stefani Al-Suhairy

    PARAMYXO

    PARAMYXO

    Tameyra Stefani Al-Suhairy · 20問 · 1年前

    PARAMYXO

    PARAMYXO

    20問 • 1年前
    Tameyra Stefani Al-Suhairy

    HERPES

    HERPES

    Tameyra Stefani Al-Suhairy · 40問 · 1年前

    HERPES

    HERPES

    40問 • 1年前
    Tameyra Stefani Al-Suhairy

    ORTHO

    ORTHO

    Tameyra Stefani Al-Suhairy · 7問 · 1年前

    ORTHO

    ORTHO

    7問 • 1年前
    Tameyra Stefani Al-Suhairy

    FLAVI

    FLAVI

    Tameyra Stefani Al-Suhairy · 24問 · 1年前

    FLAVI

    FLAVI

    24問 • 1年前
    Tameyra Stefani Al-Suhairy

    TOGA

    TOGA

    Tameyra Stefani Al-Suhairy · 19問 · 1年前

    TOGA

    TOGA

    19問 • 1年前
    Tameyra Stefani Al-Suhairy

    VIRUS STRUCTURE

    VIRUS STRUCTURE

    Tameyra Stefani Al-Suhairy · 16問 · 1年前

    VIRUS STRUCTURE

    VIRUS STRUCTURE

    16問 • 1年前
    Tameyra Stefani Al-Suhairy

    問題一覧

  • 1

    refers to the important interactions which exist between diet, use of nutrients, genetics, and development.

    Bionutrition

  • 2

    emphasizes the role of nutrients in maintaining health and preventing pathologies at an organic, cellular, and subcellular level

    Bionutrition

  • 3

    Reduce tooth size

    Microdontia

  • 4

    Protein deficiencies 4

    Delayed tooth eruption, decreased enamel solubility, salivary gland dysfunction, reduced tooth size (microdontia)

  • 5

    4 An insufficient supply of lipids can lead to the following:

    inflammatory and degenerative pathologies, parotid swelling— hyposalivation, degeneration of glandular parenchyma, altered mucosal trophism

  • 6

    An insufficient supply of carbohydrates can lead to the following: 4

    altered organogenesis, influence of the metabolism on the dental plaque, Caries, periodontal disease

  • 7

    Maintains the integrity of epithelium

    Vitamin A

  • 8

    Vitamin A deficiency 3

    impaired epithelial tissue development, tooth formation, enamel hypoplasia

  • 9

    Facilitates intestinal absorption and distribution of calcium

    Vitamin D

  • 10

    Calcium, Phosphorus and Fluoride

    Calcification of teeth

  • 11

    Fluorosis (mottling of enamel)

    Excess fluoride

  • 12

    synthesis of proteins in dentin require

    Vitamin C

  • 13

    defective collagen formation, delayed wound healing, dentin malformations, bleeding gums, pulpal alterations

    Vitamin C deficiency

  • 14

    Diet And the Development of Dental Caries 4

    Type of carbohydrates consumed, Amount of intake, Frequency of intake, consistency of cariogenic food

  • 15

    Frequency of intake

    Sugars

  • 16

    intrinsically found in fresh fruits and vegetables, milk, and dairy products

    Natural sugars

  • 17

    have no significant role in developing dental caries and other non-communicable diseases probably due to their protective components (polyphenolic compounds, calcium, water, and fiber) and the hardness of some fruits and vegetables, which stimulates saliva production

    natural sugars

  • 18

    also called free sugars by the WHO • the sugars added to foods and drinks by manufacturers or cooks processed • sugars present in edible products other than fresh fruit, vegetables, milk, and grains

    Added sugars

  • 19

    Excessive intake of added sugars is closely linked to an extensive list of systemic conditions, (4)

    dental caries, diabetes mellitus, obesity, cardiovascular diseases

  • 20

    considered the primary necessary factors in the development of caries 3

    Sucrose, Glucose, Fructose

  • 21

    disaccharide of glucose and fructose, is the most cariogenic sugar.

    Sucrose

  • 22

    ROLES OF SUCROSE IN DENTAL CARIES FORMATION (3)

    production of dextran, production of acid, lower the concentration of Ca, PO4, and F in plaque

  • 23

    acts as a substrate for the synthesis of intra-and extracellular polysaccharides in dental plaque.

    sucrose

  • 24

    formed in the presence of sucrose has been shown to have lower concentrations of calcium, inorganic phosphate, and fluoride,

    Dental plaque

  • 25

    bacteria has an enzyme glucosyl transferase on its surface that is able to cause the polymerization of glucose on the sucrose with the release of the fructose.

    s. Mutans

  • 26

    The same enzyme continues to add many glucose molecules to each other to form

    Dextran

  • 27

    low cariogenicity; raw vegetables

    Raw starch

  • 28

    heterogeneous

    Dietary starch

  • 29

    highly refined starch does have the potential to cause dental caries especially if it is retained in the mouth long enough for amylase

    cooked starch

  • 30

    combining sucrose and starch is possibly more cariogenic than sugar.

    True

  • 31

    cooked starch is between a third and a half as cariogenic as sucrose

    True

  • 32

    free sugars be less than 10% of total energy intake, with a further reduction to less than 5% suggested

    True

  • 33

    4 Saliva as anti-cariogenic media

    Flushing action, Buffering, Remineralization, Antimicrobial

  • 34

    High fermentable carbohydrate content Sticky consistency Highly processed

    cariogeni foods

  • 35

    High protein content Moderate fat content Minimal carbohydrate content High Ca and PO4 content Stimulates saliva

    Low cariogenerity

  • 36

    which are abundant in BT, suppress the growth of S. mutans, reducing its ability to synthesize glucan and suppressing amylase activity

    Polyphenols