Introduction to Dental Hygiene Review
Questions
Course Introduction
Introduction to Dental Hygiene provides students with a foundational understanding of the principles and practices of dental hygiene. The course covers the history and evolution of the profession, oral health promotion, patient education, and the prevention of oral diseases. Students learn about anatomy of the oral cavity, infection control procedures, proper brushing and flossing techniques, and the importance of nutrition in oral health. Emphasis is placed on developing effective communication skills to interact with patients and other members of the dental care team. This course prepares students for more advanced study and hands-on practice in dental hygiene.
Recommended Textbook
The Dental Hygienists Guide to Nutritional Care 4th Edition by Cynthia A. Stegeman
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21 Chapters
824 Verified Questions
824 Flashcards
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Chapter 1: Overview of Healthy Eating Habits
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41 Verified Questions
41 Flashcards
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Sample Questions
Q1) Each of the following is true of dietary considerations from the milk and milk product groups except one. Which one is the exception?
A) Fortified milk products are important sources of vitamin D.
B) Many mild substitutes are not fortified with vitamin D.
C) Children 2 to 3 years of age need 2 cups of milk daily.
D) Whole milk and many cheeses are high in unsaturated fat.
Answer: D
Q2) Each of the following is true regarding considerations that a dental hygienist must make when making dietary recommendations except one. Which one is the exception?
A) The dietary reference intakes (DRI) can be used as an assessment guide for all patients.
B) An individual's exact requirement for a specific nutrient is not known.
C) The upper limits (ULs) can be used to warn patients of adverse effects of excessive intake of nutrients.
D) The DRIs are general guidelines and do not provide specific requirements.
E) Specific foods or groups of foods should be discussed rather than nutrients.
Answer: A
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Page 3
Chapter 2: Concepts in Biochemistry
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22 Verified Questions
22 Flashcards
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Sample Questions
Q1) Fatty acids are structural components that are present in more complex lips, such as triglycerides (TGs). Also referred to as triacylglycerols, TGs synthesize fatty acids.
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) During the Krebs cycle complete aerobic oxidation of glucose (C<sub>6</sub>H<sub>12</sub>O<sub>6</sub>) produces each of the following except one. Which one is the exception?
A) CO<sub>2</sub>
B) H<sub>2</sub>O
C) ATP
D) Amino acids
Answer: D
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Chapter 3: The Alimentary Canal: Digestion and Absorption
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47 Verified Questions
47 Flashcards
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Sample Questions
Q1) Each of the following is a portion of the alimentary canal except one. Which one is the exception?
A) Oral cavity
B) Pharynx
C) Larynx
D) Esophagus
E) Small intestine
Answer: C
Q2) Demineralization is a result of acids produced by fermentable carbohydrates combining with proteins to form prebiotics. Demineralization is caused by a lack of calcium intake or a calcium deficiency.
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: B
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Chapter 4: Carbohydrate: the Efficient Fuel
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49 Verified Questions
49 Flashcards
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Sample Questions
Q1) Nonessential amino acids are produced by the liver. Portions of the carbon framework from the sugar molecule and oxidized fats are utilized in this process.
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) 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 one of the following provides the most fructose?
A) Milk
B) Fruits
C) Cereals
D) Vegetables
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6
Chapter 5: Protein: the Cellular Foundation
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35 Verified Questions
35 Flashcards
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Sample Questions
Q1) While counseling a patient who wishes to lose weight and eat a more healthy diet, a dental hygienist would recommend each of the following except one. Which one is the exception?
A) Include two servings every day of food that supply n-3 fats.
B) Calcium-fortified fruit juice counts as a calcium-rich food, but not as a serving in the fruit group.
C) Adequate vitamin D can be obtained through sun exposure, fortified foods, or supplements.
D) Eat a variety of protein foods including unsalted nuts and seeds.
E) When possible, substitute beans for at least half of the meat in burritos, pasta, stir fry and the like.
Q2) An essential amino acid is essential for the body, but is not required in the diet. A nonessential amino acid is not essential for the body, but it contributes to protein formation in various ways.
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 7
Chapter 6: Lipids: the Condensed Energy
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41 Verified Questions
41 Flashcards
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Sample Questions
Q1) High-density lipoproteins are considered detrimental to cardiovascular health because they contain only trace amounts of protein and large amounts of lipid.
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 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.
Q3) Each of the following is true of fatty acids except one. Which one is the exception?
A) The carbon chain length is a determinant of flavor and hardness.
B) The degree of saturation is a determinant of melting point.
C) Melting point is the temperature at which a product becomes a gel.
D) Most saturated fatty acids are solid at room temperature.
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Chapter 7: Use of the Energy Nutrients: Metabolism and Balance
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37 Verified Questions
37 Flashcards
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Sample Questions
Q1) Psychologic disorders such as anorexia nervosa can become life threatening because a lack of perception of one's undernourishment causes a vicious downward spiral of metabolic imbalances.
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) Which one of the following individuals would be expected to have the highest basal metabolic rate (BMR)?
A) One who is sleeping
B) One who is breastfeeding
C) One who is undernourished
D) One who is chronically fasting
E) One who is sedentary
Q3) During which period of life is the basal metabolic rate (BMR) the highest?
A) The neonatal period
B) Birth through 2 years of age
C) During the first 2 to 3 months of puberty
D) During the early geriatric years
Page 9
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Chapter 8: Vitamins Required for Calcified Structures
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48 Verified Questions
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Sample Questions
Q1) Dental hygienists should advocate that fortified foods and vitamin supplements be used judiciously because chronic use in excess of the RDA can result in severe, life-threatening liver damage.
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) Inadequate intake of vitamin A occurs in lower socioeconomic groups because these individuals often lack resources to purchase and consume vegetables and fruits.
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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45 Verified Questions
45 Flashcards
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Sample Questions
Q1) The best source of phosphorus is:
A) whole-grain products.
B) fruits and vegetables.
C) legumes.
D) animal protein.
E) soy protein.
Q2) 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.
Q3) Bones contain one third of the body's magnesium. It is the third most prevalent mineral in teeth.
A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second statement is false.
D) The first statement is false; the second is true.
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Page 11
Chapter 10: Nutrients Present in Calcified Structures
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30 Verified Questions
30 Flashcards
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Sample Questions
Q1) A moderate intake of selenium has been linked to reduced risks of prostate, lung, and colon cancers and heart disease because of its role as an antioxidant.
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) Which mineral is most important for carbohydrate and fat metabolism?
A) Selenium
B) Manganese
C) Chromium
D) Molybdenum
Q3) Each of the following is considered an ultratrace element except one. Which one is the exception?
A) Molybdenum
B) Boron
C) Nickel
D) Lithium
E) Vanadium
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Chapter 11: Vitamins Required for Oral Soft Tissues and Salivary Glands
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Sample Questions
Q1) Which of the following meats is an exceptionally good source of thiamin?
A) Chicken
B) Turkey
C) Pork
D) Beef
Q2) Some nutrients may compete or block the action or absorption another nutrient. Most time-released supplements counteract this problem.
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) Likely inadequate in adolescent girls and women of childbearing years
A)Biotin
B)Vitamin C
C)Vitamin A
D)Antioxidants
E)Iron and folic acid
F)Chelated
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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) Water losses result in increased kidney output because increased kidney function stimulates thirst and encourages fluid intake.
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) Thyroxine is produced by iron. Thyroxin, produced by the thyroid gland regulates basal metabolic 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.
Q3) Water loss can occur from each of the following except one. Which one is the exception?
A) Respiration inflammation
B) Strenuous exercise
C) Diarrhea
D) Perspiration
E) Metabolism of fat
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) Breastfeeding
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
Q2) Women practicing pica behaviors are usually from lower socioeconomic groups or have less than a high school education. Pica, affecting 10% of American women, is more frequently practiced by women living in densely populated urban areas.
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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Chapter 14: Nutritional Requirements During Growth and Development and Eating Habits Affecting Oral Health
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Sample Questions
Q1) The birth weight of an infant doubles in 3 months, and it has quadrupled by 1 year of age. Length or height increases by 50% by year of age.
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) A mother asks about healthy snacks for her three children under 4 years old. All the following are wise choices the dental hygienist can recommend except one. Which one is the exception?
A) Low-fat milk or yogurt
B) Whole-grain cereals
C) Raw vegetable sticks
D) Cheese cubes
E) Nuts and seeds
Q3) Each of the following is true except one. Which one is the exception?
A) Infant formulas should be discontinued at approximately 1 year of age.
B) Vitamin D-fortified whole milk should not be provided until 2 years.
C) Low-fat milk is not recommended for children younger than 2 years.
D) Special toddler formulas are available, but are unnecessary.
Page 16
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Chapter 15: Nutritional Requirements for Older Adults and Eating Habits
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Sample Questions
Q1) Generally, patients who wear dentures have reduced masticatory efficiency. Mandibular implant-supported dentures can have positive effects on the clinical aspects of mastication and swallowing.
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) Dehydration can cause: (Select all that apply.)
A) loose-fitting dentures.
B) increased dental caries.
C) decreased efficiency of homeostatic mechanisms.
D) edema.
E) confusion.
Q3) Each of the following accurately depicts aspects of genomics except one. Which one is the exception?
A) Genome refers to only the mid-section of an organisms DNA sequence.
B) A complete set of DNA is called an organism's genome.
C) Virtually every disease has some basis in the individual's genes.
D) Genomics is the scientific mapping, sequencing, and analyzing of the genome.
Page 17
E) The study of how foods interact with genes is called nutrigenomics.
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Chapter 16: Food Factors Affecting Health
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Sample Questions
Q1) Promotion of nutritionally related products or services of questionable value
A)Food patterns
B)Habit
C)Food fad
D)Food quackery
E)Detoxification
F)Colonic
G)Chelation therapy
H)Cortisol
Q2) Nonorganic animals do not contain antibiotic residues because FDA regulations prohibit farmers from giving feed with antibiotics to conventionally raised animals for a period of time before slaughter.
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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Chapter 17: Effects of Systemic Disease on Nutritional
Status and Oral Health
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Sample Questions
Q1) All disease processes result from a combination of the following factors except one. Which one is the exception?
A) Failure to have an annual physical examination
B) Presence of an etiologic agent
C) Susceptibility of the host
D) Resistance of the host
E) Environmental factors
Q2) A generalized malignant disease characterized by distorted proliferation and development of white blood cells (WBCs) is called:
A) leukoplakia.
B) leukemia.
C) human papillomavirus.
D) micrognathia.
Q3) The dental hygienist should encourage a patient who has gastroesophageal reflux to:
A) bring his or her blood glucose monitor.
B) avoid eating for two hours prior to the appointment.
C) avoid iron-rich foods.
D) drink orange juice before beginning treatment.
Page 19
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Chapter 18: Nutritional Aspects of Dental Caries: Causes,
Prevention, and Treatment
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Sample Questions
Q1) Salivary flow is stimulated the most by foods rich in:
A) calcium.
B) vitamin D.
C) protein.
D) fiber.
Q2) Each of the following groups represent situations presenting high caries risk except one. Which one is the exception?
A) Parents of young children
B) Periodontal patients
C) Polypharmacy
D) Orthodontic patients
E) Vegans
Q3) Energy drinks cause all of the following conditions except one. Which one is the exception?
A) Nervousness
B) Bradycardia
C) Seizures
D) Dental caries
E) Cardiac arrest
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Chapter 19: Nutritional Aspects of Gingivitis and Periodontal Disease
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Sample Questions
Q1) Bacterial growth and plaque formation are enhanced by a diet with frequent intake of retentive carbohydrates. Gingivitis is an irreversible change in the interdental papillary tissues.
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) Supragingival plaque biofilm adhesion and formation is influenced by frequent consumption of polysaccharides and protein. Subgingival plaque biofilm seems to be protected from local effect of sugars.
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) 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
Page 21
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Chapter 20: Nutritional Aspects of Alterations in the Oral Cavity
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Sample Questions
Q1) Benign migratory glossitis
A)Sialometric test
B)Dentin hypersensitivity
C)Erosion
D)Abrasion
E)Cheddar cheese
F)Temporomandibular disorder
G)Tinnitus
H)Crepitus
I)Geographic tongue
J)Phytochemicals
Q2) Each of the following is a potential effect of gingival recession except one. Which one is the exception?
A) Abrasion of enamel and cementum
B) Erosion of enamel and cementum
C) Root caries
D) Xerostomia
E) Increased calculus and biofilm
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Chapter 21: Nutritional Assessment and Education for Dental Patients
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Sample Questions
Q1) A patient does not respond to efforts designed to develop healthier dietary patterns the dental hygienist should:
A) gently reprimand the patient.
B) dismiss the patient for uncooperative behavior.
C) describe the dire consequences of the existing behavior.
D) continue the same efforts to help the patient change his or her behavior.
E) evaluate the situation to understand obstacles to dietary changes.
Q2) Which communication skill is most important for a dental hygienist when interviewing a patient during nutritional counseling?
A) Empathy
B) Patience
C) Listening
D) Questioning
Q3) During nutritional counseling, it is most important to:
A) consult the patient's family.
B) formulate a sample diet plan before presenting it to the patient.
C) include members of the dental team in the dietary formulation.
D) include the patient in formulation of the dietary plan.
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