The Dental Hygienist's Guide to Nutritional Care Chapter 1 Exam Questions & Verified Answers provides a comprehensive review of foundational nutrition concepts and healthy eating principles relevant to dental hygiene and nutritional care. This exam-focused resource covers nutrition professionals, essential nutrition terminology, energy and nutrients, Dietary Reference Intakes, macronutrients and micronutrients, nutrient density, food fortification and enrichment, serving equivalents, Daily Values, Daily Reference Values, and qualified versus unqualified health claims. Topics covered include: • Nutritionist — education, foods and nutrition training, and public health roles • Registered Dietitian (RD) and Registered Dietitian Nutritionist (RDN) — education, clinical nutrition, food science, research, food service management, and medical nutrition therapy • Dietetic Technician, Registered (DTR) — educational pathways and nutrition-related professional preparation • Nutrition — how living organisms obtain nutrients from food for energy, growth, development, and maintenance • Energy — the ability or power to perform work • Nutrients — biochemical substances obtained from external sources, primarily food • Calories — potential energy supplied by foods • Precursors — substances from which active substances are formed • Dietary Reference Intakes (DRIs) — nutrient reference values used to guide nutrient intake • Estimated Average Requirement (EAR) — nutrient intake level estimated to meet the needs of half of healthy individuals within a defined group • Adequate Intake (AI) — reference value derived from nutrient intake data from healthy populations • Tolerable Upper Intake Level (UL) — highest average daily nutrient intake unlikely to pose adverse health risks for most individuals • Acceptable Macronutrient Distribution Range (AMDR) — recommended distribution ranges for macronutrients • Macronutrients — nutrients required in relatively large amounts and contributing energy • Micronutrients — vitamins and minerals required in smaller amounts • Estimated Energy Requirement (EER) — predicted energy intake needed to maintain energy balance in healthy individuals • Nutrient-dense foods — foods providing substantial vitamins and minerals relative to calories • Low nutrient-density foods — foods providing relatively high amounts of fat, sugar, or alcohol with fewer vitamins and minerals • Fortification — addition or increase of nutrients in foods • Enrichment — restoration of selected nutrients lost during food processing • Cup equivalents (c-eq) — food serving equivalents used for vegetables, fruits, and dairy • Ounce equivalents (oz-eq) — serving equivalents used for grain and protein food groups • Daily Reference Values (DRVs) — reference information for nutrients such as saturated fat, cholesterol, carbohydrate, fiber, sodium, and protein • Daily Value (DV) — reference amounts of nutrients used on food labels • Qualified health claims — health claims supported by scientific evidence that does not meet the standard required for an authorized health claim • Unqualified health claims — health claims supported by sufficient scientific evidence establishing a nutrient-disease relationship This Chapter 1 resource is designed for dental hygiene students studying nutritional care, healthy eating habits, nutrition assessment concepts, dietary recommendations, food labeling, nutrient requirements, and nutrition terminology. It is useful for exam review, coursework preparation, terminology study, and strengthening understanding of the nutrition concepts commonly applied to patient education and oral health care.
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