Dental Public Health
Exam Solutions
Course Introduction
Dental Public Health is a specialized field within dentistry that focuses on the prevention and control of dental diseases and the promotion of oral health through organized community efforts. This course explores the principles and practices related to population-based oral health, including the assessment of dental health needs, development of public health policies, and implementation of programs to improve oral health at local, national, and global levels. Students will learn about epidemiology of dental diseases, health education, dental health advocacy, and the role of government and non-governmental organizations in dental health promotion. The course also addresses challenges faced in oral health equity, access to care, and the integration of dental health with overall public health initiatives.
Recommended Textbook
The Dental Hygienists Guide to Nutritional Care 4th Edition by Cynthia A. Stegeman
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824 Verified Questions
824 Flashcards
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Page 2
Chapter 1: Overview of Healthy Eating Habits
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41 Verified Questions
41 Flashcards
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Sample Questions
Q1) Healthy People (HP 2020), issued by the U.S. Department of Health and Human Services has resulted in a reduction of deaths from cardiovascular disease, stroke, and some cancers. It also has resulted in decreased dental caries in children aged 2 to 4 years and adults aged 53 to 44 years.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Answer: C
Q2) Which nutrient is the most important?
A) Protein
B) Carbohydrate
C) Minerals
D) Water
Answer: D
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Chapter 2: Concepts in Biochemistry
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22 Verified Questions
22 Flashcards
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Sample Questions
Q1) Each of the following is true of lipids except one. Which one is the exception?
A) The catabolism of lipids is a major source of energy for the body.
B) Lipids can by oxidized to produce more energy than carbohydrates or proteins.
C) The hydrous nature of lipids make them retain water.
D) Lipids can be stored in adipose tissue in unlimited amounts.
Answer: C
Q2) Enzymes perform all the chemical reactions of metabolism involving degradation and biosynthesis of biomolecules required for life. Proteases, amylases, and lipases are coenzymes.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Answer: C
Q3) In general, a condensation reaction creates a new molecule by:
A) breaking a larger molecule into two smaller molecules.
B) forming an ionic bond between a metal and a nonmetal ion.
C) forming a bond between two smaller molecules.
D) sharing two electrons between two nonmetals.
Answer: C
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Chapter 3: The Alimentary Canal: Digestion and Absorption
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Sample Questions
Q1) Bile is produced and secreted by the liver and stored in the small intestine. Production of bile is stimulated by salivary amylase.
A) Both statements are false.
B) Both statements are true.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Answer: B
Q2) Each of the following statements describes functions of the small intestine except one. Which one is the exception?
A) Complete hydrolysis of most energy-providing nutrients
B) Absorption of most vitamins and minerals
C) Enzymatic breakdown of cellulose
D) Secretion of digestive juices from its luminal wall
Answer: C
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Chapter 4: Carbohydrate: the Efficient Fuel
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49 Flashcards
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Sample Questions
Q1) Ideal foods to recommend to patients to increase their fiber intake include all of the following except one. Which one is the exception?
A) Fruits with skins
B) Unbuttered popcorn
C) Carrots
D) Oatmeal cookies
E) Whole-grain crackers
Q2) Vegetables such as lettuce, celery, and broccoli have the potential to cause acid production or demineralization of enamel because they contain carbohydrate.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q3) Which monosaccharide is the most sweet?
A) Glucose
B) Dextrose
C) Fructose
D) Sucrose
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Page 6
Chapter 5: Protein: the Cellular Foundation
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Sample Questions
Q1) Each of the following statements are true of the physiologic role of protein except one. Which one is the exception?
A) The amount of essential amino acid furnished by a food determines its ability to support growth.
B) Protein is present in muscle and connective tissue cells only.
C) Body proteins are continuously being broken down and replaced.
D) Amino acids and proteins are constituents of hormones, enzymes, and other body secretions.
Q2) Which food is most likely to contribute to protein deficiency?
A) Milk
B) Legumes
C) Meat
D) Cheese
E) Eggs
Q3) The substance that is most supportive of bones and teeth is:
A) hemoglobin.
B) collagen.
C) insulin.
D) pepsin.
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Page 7
Chapter 6: Lipids: the Condensed Energy
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Sample Questions
Q1) Researchers have associated all the following with cancer except one. Which one is the exception?
A) Saturated fat
B) Omega-3 fatty acids
C) Kilocalories contributed by fat
D) Increased body weight
Q2) The American Heart Association dietary guidelines recommend that egg consumption be limited to three per week. One large egg contains 212 mg of cholesterol.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q3) The best way for a patient without cardiovascular disease to increase consumption of omega-3 fatty acids is to:
A) increase intake of oils from seeds.
B) consume a variety of fish at least twice a week.
C) limit intake of polyunsaturated fats.
D) take fish oil supplements.
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8
Chapter 7: Use of the Energy Nutrients: Metabolism and Balance
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Sample Questions
Q1) Each of the following recommendations is appropriate for counseling patients with diabetes mellitus except one. Which one is the exception?
A) In obese patients, modest weight loss can improve insulin resistance.
B) High-protein diets help adherence to weight loss programs.
C) The use of glycemic index and load is more beneficial than carbohydrate considerations only.
D) Moderate alcohol consumption has no acute effect on glucose and insulin concentrations.
E) Carbohydrate ingested with alcohol can increase blood glucose.
Q2) Hunger, also known as appetite, is the physiologic drive to eat. Energy balance is maintained when the kilocalorie intake is within 10% of energy needed for body processes and physical activities.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
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9
Chapter 8: Vitamins Required for Calcified Structures
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Sample Questions
Q1) Each of the following is accurate regarding the relation of vitamin D to sun exposure except one. Which one is the exception?
A) The body has the ability to produce adequate amounts of vitamin D from sunlight.
B) UV radiation penetrates uncovered skin and converts a precursor of vitamin D to vitamin D<sub>3</sub>.
C) Sunscreen blocks formation of vitamin D<sub>3</sub>.
D) By the age of 70 years, the skin generally produces vitamin D at only half the level it did at the age of 20 years.
Q2) Rickets results in shortened bones because the epiphyses of bones do form earlier than normal.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
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10
Chapter 9: Minerals Essential for Calcified Structures
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Sample Questions
Q1) Hypocalcemia, or deficient levels of calcium in the blood, can be caused by overdoses of cholecalciferol or excessive amounts of vitamin D preparations. Hypocalcemia results in tetany, a neuromuscular disorder.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q2) The ideal dietary calcium-to-phosphorous ratio for adults is 2:1. This ratio enables osteoclasts to deposit bone in areas weakened by stress.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q3) The crystalline structure of enamel makes it:
A) insoluble and resistant.
B) soluble and resistant.
C) insoluble and softer than dentin.
D) soluble and harder than dentin.
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11
Chapter 10: Nutrients Present in Calcified Structures
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30 Flashcards
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Sample Questions
Q1) Copper deficiency causes lesions within connective tissues and bone. Lesions resemble those seen in vitamin A and vitamin D deficiencies.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q2) Potentiates action of insulin
A)Keshan disease
B)Excess selenium
C)Tin
D)Copper
E)Aluminum
F)Manganese
G)Excess molybdenum
H)Chromium
I)Selenium
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Chapter 11: Vitamins Required for Oral Soft Tissues and Salivary Glands
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Sample Questions
Q1) The loss of which papilla types is most likely to result in a loss of taste buds and changes in taste acuity?
A) Circumvallate and foliate
B) Foliate and fungiform
C) Circumvallate and fungiform
D) Fungiform and filiform
E) Filiform and foliate
Q2) Milk purchased in waxy containers contains less riboflavin because the components of the container have the potential to decompose riboflavin.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q3) Consistent high doses of folate can:
A) mask a deficiency of vitamin B<sub>12</sub>.
B) act as an antioxidant.
C) increase the risk of heart disease.
D) increase the need for other B vitamins.
Page 13
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Chapter 12: Fluids and Minerals Required for Oral Soft
Tissues and Salivary
Glands
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44 Flashcards
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Sample Questions
Q1) Which of the following accurately describes requirements of fluids? (Select all that apply.)
A) An adequate intake (AI) for total fluid for men is 15 to 16 cups (3.7 L) daily.
B) Women require 11 to 12 (2.7 L) cups per day.
C) An upper limit (UL)of 22 cups of fluid per day has been established.
D) It takes approximately 5 days to compensate for loss of 1% of body fluid.
Q2) Each of the follow is a classic sign of fluid volume deficit (FVD) except one. Which one is the exception?
A) Longitudinal fissures in dry tongue
B) Sunken eyes
C) Orthostatic hypotension
D) Hypotension
E) Pale urine
Q3) Equalization of solute concentration of intracellular fluids (ICFs) and extracellular fluids (ECFs) is accomplished by:
A) semipermeable membranes.
B) hydration.
C) osmotic pressure.
D) perspiration.
Page 14
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Chapter 13: Nutritional Requirements Affecting Oral Health in
Women
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36 Verified Questions
36 Flashcards
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Sample Questions
Q1) Maternal iron-deficiency anemia is associated with each of the flowing except one. Which one is the exception?
A) Excessive caloric intake
B) Low iron intake
C) Increased risk of preterm delivery
D) Impaired intellectual development
E) Low birth weight
Q2) Absence of major portion of the brain and skull
A)Nutritional insult
B)Preeclampsia
C)Gravida
D)Erythropoiesis
E)Anencephaly
F)Lactation
G)Alcohol
H)Dysesthesia
I)Menopause
J)Hormone replacement therapy
K)Toxoplasmosis
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Chapter 14: Nutritional Requirements During Growth and Development and Eating Habits Affecting Oral Health
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Sample Questions
Q1) Human breast milk provides distinct advantages over commercially produced formulas because the infant's system is not fully developed.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q2) A mother of a toddler is concerned because her son is not eating well. Each of the following is a sound tip the dental hygienist can provide except one. Which one is the exception?
A) Until age 6, a good rule of thumb is 1 Tbsp of vegetables, fruit, or meat per year of life.
B) Brightly colored foods are especially appealing to children.
C) Food jags should be discouraged with the parent taking charge of food intake.
D) If sufficient amounts are not eaten at meals, snacks should be limited to nutrient-dense selections.
E) If a child has been active, a short rest before a meal improves intake.
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Chapter 15: Nutritional Requirements for Older Adults and Eating Habits
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Sample Questions
Q1) Older individuals differ from one another in physiologic and health status more than any other age group because chronologic age and functional capacity generally correlate closely.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q2) Gingival recession predisposes teeth to root caries because the enamel covering the root becomes roughed as it is exposed to the oral environment.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
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Page 17
Chapter 16: Food Factors Affecting Health
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Sample Questions
Q1) An organic cracker made with wheat flour is consistent with the Dietary Guidelines for Americans if whole grain is listed as one of the top five ingredients. A dental hygienist would be wise to recommend selection of organic beverages, crackers, and candy bars as appropriate after-school snacks.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q2) Weight loss therapies that rely on juicing typically provide increased fiber, vitamins, and minerals. An added incentive is that juices contain a lower concentration of sugar than the whole fruit.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
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18
Chapter 17: Effects of Systemic Disease on Nutritional
Status and Oral Health
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Sample Questions
Q1) Blood pressure consistently 140/90 mm Hg or higher is stage 1 hypertension. Diuretics are frequently prescribed for patients with hyperlipidemia.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q2) Diminished number of white blood cells
A)Phantom taste
B)Pernicious anemia
C)Neutropenia
D)Bisphosphonates
E)Goitrogens
F)Hypopituitarism
G)Brown tumors
H)Osteosclerosis
I)Neoplasia
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Chapter 18: Nutritional Aspects of Dental Caries: Causes,
Prevention, and Treatment
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Sample Questions
Q1) Polysaccharides such as rice, potatoes, and corn (starches) are less cariogenic than monosaccharides because the physical and chemical properties of starches render complex carbohydrates less damaging to enamel.
A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.
Q2) The timing of an acidic food within a meal has little effect on cariogenicity. Cariogenic foods create less risk of enamel demineralization if followed by a noncariogenic or cariostatic food.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
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Page 20
Chapter 19: Nutritional Aspects of Gingivitis and Periodontal Disease
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Sample Questions
Q1) Which of the following is true of gingivitis? (Select all that apply.)
A) It is a progressive inflammatory process.
B) It begins in the interdental papilla and advances to the attached gingiva.
C) It is easily identified by its classic, dark reddish-blue color.
D) Excessive stippling is present.
Q2) Which of the following is most likely to initiate periodontal disease?
A) Nutrient deficiencies
B) Nutrient excesses
C) Nutrient imbalances
D) Plaque biofilm
E) Megadoses of supplements
Q3) Each of the following is a factor to consider prior to making dietary recommendations for a patient who is scheduled for periodontal surgery except one. Which one is the exception?
A) Extent of the surgery
B) Potential postoperative discomfort
C) Patient's ability to eat after the surgery
D) Limitation of kilocalories to be consumed
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Chapter 20: Nutritional Aspects of Alterations in the Oral Cavity
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Sample Questions
Q1) Which of the following do patients with xerostomia frequently experience? (Select all that apply.)
A) Burning sensation of the tongue or oral mucous membranes
B) Inadequate intake of vitamins A and C
C) Excessive intake of fiber, fluid, and vitamin B<sub>6</sub>
D) Poor appetite
E) Increased hunger
Q2) Loss of teeth or supporting periodontium is frequently associated with poor food selection and limited chewing ability. The patients' masticatory efficiency and biting force decline with each tooth lost.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
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22
Chapter 21: Nutritional Assessment and Education for Dental Patients
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Sample Questions
Q1) After reviewing the health and dental histories, the dental hygienist has adequate information to begin dietary counseling with the patient. Providing a standardized, low-carbohydrate menu is sufficient for most patients with a high caries rate.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.
Q2) Gingival hemorrhage
A)Folic acid
B)Vitamin C
C)Vitamin A
D)Vitamin K
E)Iron
F)Zinc
G)Cobalamin
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Page 23