Patient Education in Dentistry
Exam Questions
Course Introduction
Patient Education in Dentistry explores the principles, strategies, and best practices for effectively communicating oral health information to patients. This course emphasizes the importance of patient-centered education, addressing diverse learning needs, cultural sensitivities, and varying health literacy levels. Students learn to design, implement, and evaluate educational interventions aimed at promoting preventive care, treatment adherence, and improved health outcomes. The course covers the use of visual aids, digital tools, and motivational interviewing to enhance patient understanding and engagement, preparing future dental professionals to empower their patients in making informed decisions about their oral health.
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 Flashcards
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Sample Questions
Q1) Each of the following is true regarding weight maintenance except one. Which one is the exception?
A) 1600 to 2400 kilocalories are recommended for adult women.
B) 2000 to 3000 kilocalories are recommended for adult men.
C) Kilocalories from alcohol do not count because they are expended rapidly.
D) A patient needing 2000 kcal/day should limit saturated fat intake to 20 g or less.
Answer: C
Q2) Each of the following daily reference values (DRVs) is correct except one. Which one is the exception?
A) Protein: 50 g
B) Carbohydrate: 300g
C) Total fat: <65 g
D) Sodium: <2400 mg
E) Fiber: 50 g
Answer: E
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3
Chapter 2: Concepts in Biochemistry
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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) The biological function that plants use to make the carbohydrate animals can use for energy and oxygen is called:
A) oxidation-reduction.
B) condensation.
C) hydrolysis.
D) photosynthesis.
Answer: D
Q3) Each of the following is a characteristic or function of lipids except one. Which one is the exception?
A) Lipids are involved in energy metabolism and storage.
B) Lipids provide insulation and protection.
C) Lipids acts as hormones that regulate the body.
D) Lipids are hydrophilic.
Answer: D
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Chapter 3: The Alimentary Canal: Digestion and Absorption
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Sample Questions
Q1) Digestion is accomplished solely through chemical activities on food because peristalsis permits blending of foodstuffs with digestive secretions.
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.
Answer: D
Q2) Masticatory efficiency refers to enhancement of gustatory effects. Even after a patient becomes fully adjusted to well-fitted dentures, masticatory efficiency is reduced compared with that of patients with their natural teeth.
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: D
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Chapter 4: Carbohydrate: the Efficient Fuel
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49 Flashcards
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Sample Questions
Q1) Each of the following statements is correct about high-fructose corn syrup (HFCS) except one. Which one is the exception?
A) Among other names, HFCS has been labeled "the devil's candy" by the lay press.
B) HFCS is composed of glucose and glucose polymers.
C) HFCS is sweeter than regular corn syrup.
D) The USDA gas stated that HFCS can be labeled as a natural ingredient.
Q2) Each of the following is true of polysaccharides except one. Which one is the exception?
A) They are complex carbohydrates.
B) They contain more than 10 monosaccharides.
C) Cooking decreases the digestive process of some polysaccharides.
D) Some polysaccharides have a role in energy storage.
Q3) Each of the following is associated with increased dental erosion except one. Which one is the exception?
A) Frequent consumption of acidic beverages
B) Increased salivary flow
C) Prolonged holding of food in the mouth
D) Mouth breathing
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Chapter 5: Protein: the Cellular Foundation
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35 Flashcards
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Sample Questions
Q1) Poor nutrition results in delayed eruption and exfoliation of deciduous teeth and increased dental caries. Increased caries susceptibility in at-risk children may be related to changes in salivary composition caused by malnutrition.
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) 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.
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7
Chapter 6: Lipids: the Condensed Energy
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41 Flashcards
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Sample Questions
Q1) 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.
Q2) Which of the following food groups in MyPyramid always contains fat?
A) Fruits
B) Vegetables
C) Milk
D) Grains
E) Meat
Q3) Each of the following is true of characteristics of fats except one. Which one is the exception?
A) Soft fats that are liquid at body temperature are digested more quickly than hard fats.
B) Hard fats are digested more quickly than soft fats that are liquid at body temperature.
C) Fats that contribute to palatability and flavor of foods.
D) Cooked fats improve texture of foods.
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Chapter 7: Use of the Energy Nutrients: Metabolism and Balance
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37 Verified Questions
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Sample Questions
Q1) Thyroxine, produced by the thyroid gland, has a greater influence on the basal metabolic rate (BMR) than secretions from any other gland. The pituitary gland accounts for a 15% to 20% increase in the BMR during growth of children and adolescents.
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) 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.
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Chapter 8: Vitamins Required for Calcified Structures
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Sample Questions
Q1) Most milk in the United States is fortified because the calcium and phosphorus content is beneficial for absorption and use of vitamin A.
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) Each of the following is a physiologic role of vitamin D except one. Which one is the exception?
A) Hematopoiesis
B) Cardiac and neuromuscular function
C) Immune responses
D) Serum calcium regulation
E) Synthesis of blood-clotting factors
Q3) Each of the following is true of rickets except one. Which one is the exception?
A) Rickets is caused by vitamin D deficiency.
B) Rickets is caused by vitamin C and vitamin D deficiency.
C) Tachetic deformities such as bow legs or knock-knees develop.
D) A narrow and distorted chest occurs.
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Page 10
Chapter 9: Minerals Essential for Calcified Structures
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Sample Questions
Q1) Each of the following characteristics of fluoride are true except one. Which one is the exception?
A) Fluoride stimulates osteoblast proliferation.
B) Fluoride increases new mineral deposition in cancellous bone.
C) It improves the density but not the strength of bone.
D) Fluoride decreases bone resorption.
Q2) Each of the following is true of phosphorus except one. Which one is the exception?
A) Phosphorus is the second most abundant mineral in the body.
B) Phosphorus is mainly found in the muscles and bone.
C) It is responsible for transfer and release of energy.
D) It is involved in metabolism of fats, carbohydrates, and proteins.
Q3) Each of the following is true of calcium supplements except one. Which one is the exception?
A) A calcium supplement contains elemental calcium along with other substances.
B) Calcium carbonate is 40% calcium by weight.
C) Calcium citrate is 75% calcium by weight.
D) Calcium-citrate-malate is a form of calcium in supplements or fortified foods.
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11
Chapter 10: Nutrients Present in Calcified Structures
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Sample Questions
Q1) Vitamin E
A)Keshan disease
B)Excess selenium
C)Tin
D)Copper
E)Aluminum
F)Manganese
G)Excess molybdenum
H)Chromium
I)Selenium
Q2) Stannous
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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Page 12
Chapter 11: Vitamins Required for Oral Soft Tissues and Salivary Glands
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Sample Questions
Q1) 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
Q2) Although milk and milk products are excellent sources of riboflavin, approximately 30% of the dietary intake is furnished by foods in the grain group. Meat, poultry, and fish also provide about one-fourth of the dietary requirement.
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) 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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Sample Questions
Q1) Each of the following describes physiological roles of water except one. Which one is the exception?
A) Acts as a solvent for chemical reactions
B) Maintains stability of body fluids
C) Enables transport of nutrients and excretion of waste
D) Regulates temperature by pooling as perspiration on skin
Q2) Which of the following ingredients in tea are considered beneficial to health? (Select all that apply.)
A) Tannin
B) Polyphenols
C) Flavonoids
D) Theanine
Q3) Sodium deficiency can lead to an increased salivary flow rate. High levels of sodium (greater than 2 g/day) cause calcium retention in the kidneys.
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 13: Nutritional Requirements Affecting Oral Health in
Women
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Sample Questions
Q1) Each of the following is a prudent recommendation for a dental hygienist to make for a menopausal patient except one. Which one is the exception?
A) Supplement calcium and vitamin D slightly beyond upper intake (UI) level because of increased metabolic needs.
B) Encourage lean protein and regular exercise to maintain muscle mass.
C) Avoid alcohol and alcohol-containing oral hygiene products if xerostomia is present.
D) Consumption of 90 mg daily of isoflavones in soy products helps to increase bone mass.
Q2) Which of the following are weight-related pregnancy complications? (Select all that apply.)
A) Listeriosis
B) Cesarean delivery
C) Large-for-gestational-age infants
D) Preeclampsia
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15
Chapter 14: Nutritional Requirements During Growth and Development and
Eating
Habits Affecting Oral Health
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Sample Questions
Q1) Early childhood caries causes destruction of tooth surfaces. Which of the following accurately describe aspects of early childhood caries (ECC)? (Select all that apply.)
A) The primary contributing factor to ECC is infection with lactobacilli.
B) Bacterial colonization occurs prior to tooth eruption.
C) Infection occurs through transmission of the pathogen from caregiver to the infant.
D) The addition of frequent or prolonged exposure to a fermentable carbohydrate is an additional factor.
E) Damage from tooth decay can progress to rampant caries and abscesses.
Q2) Tooth eruption patterns of school-aged children are marked by exfoliation of all or most primary teeth and eruption of permanent teeth. During this period, application of topical fluoride is less effective than systemic fluoride administration.
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 16
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) Not inevitable with advancing age
A)Obesity
B)Hypogeusia
C)Anosmia
D)Xerostomia
E)Edentulism
F)Atrophic gastritis
Q3) Weight gain secondary to edema can result in: (Select all that apply.)
A) tight-fitting dentures.
B) oral ulcerations.
C) malnutrition.
D) loose-fitting dentures.
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Chapter 16: Food Factors Affecting Health
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Sample Questions
Q1) Which program is designed to help lower socioeconomic groups with all aspects of nutrition?
A) The Nutrition Program for the Elderly
B) Title III
C) The Expanded Food and Nutrition Education Program
D) Head Start
E) The U.S. Food and Drug Administration
Q2) Each of the following accurately describes aspects of dietary acculturation except one. Which one is the exception?
A) This is the gradual adjustment of dietary patterns to a new location.
B) This is the immediate adjustment of dietary patterns to a new location.
C) First-generation immigrants typically are still rooted in their homeland and have at least one native meal daily.
D) Dental hygienist should learn about ethnic foods so they can assist patients obtain similar types of foods.
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Chapter 17: Effects of Systemic Disease on Nutritional
Status and Oral Health
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Sample Questions
Q1) Typical symptoms of all anemias are flushed skin and erythematous oral tissues. The type of anemia can be determined only after evaluation of blood tests.
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) Which of the following are associated with diabetes mellitus? (Select all that apply.)
A) Oral candidiasis
B) Severe periodontitis
C) Bradykinesia
D) Micrognathia
E) Resistance to infections
Q3) Individuals with loss of smell are inclined to do each of the following except one. Which one is the exception?
A) Use more spices.
B) Eat less.
C) Eat and drink more sweets.
D) Lose weight.
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Chapter 18: Nutritional Aspects of Dental Caries: Causes,
Prevention, and Treatment
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Q1) Each of the following applies to the Caries Management by Risk Assessment except one. Which one is the exception?
A) Caries Management by Risk Assessment is approved by the Vipeholm study.
B) This protocol is used to determine preventive and therapeutic goals for children and adults.
C) The first step identifies disease risk indicators as well as caries protective factors.
D) The second step creates and implements a treatment plan based on risk outcome.
E) The color-coded risk form can be used as a tool to educate the patient.
Q2) Nonnutritive sweeteners are not metabolized by microorganisms and do not promote dental caries. Products made with a nonnutritive sweetener can be used as frequently as 8 to 10 times per day.
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 accurately depict systemic nutritional factors as they relate to immunocompetence of the periodontium? (Select all that apply.)
A) A deficiency of calcium, phosphorus, and vitamin D are often the primary cause of bone loss.
B) Recovery from periodontitis is enhanced by adequate nutrient reserves.
C) Adequate vitamin C reserves can help ensure wound healing.
D) The dental hygienist should help the patient understand the role of fermentable carbohydrates in oral diseases.
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.
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Chapter 20: Nutritional Aspects of Alterations in the Oral
Cavity
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Sample Questions
Q1) The term functional food is reserved for organic and natural foods, because functional foods have been identified as providing benefit beyond basic nutrition.
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) Caused by erosion and abrasion
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
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Chapter 21: Nutritional Assessment and Education for Dental Patients
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Sample Questions
Q1) The assessment tool designed to elicit information about the patient's use of tobacco and alcohol use, fluoride history, and snacking patterns is the:
A) psychosocial history.
B) dental history.
C) clinical observation.
D) extraoral and intraoral assessment.
Q2) Asking open-ended questions is often perceived as intrusive. To improve listening skills, the dental hygienist can practice being attentive by decreasing the number of questions asked.
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 communication skill is most important for a dental hygienist when interviewing a patient during nutritional counseling?
A) Empathy
B) Patience
C) Listening
D) Questioning
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