Glossary

anticariogenic – A food that contributes favorably to dental health by discouraging acid production.

antioxidant –  Compounds that inhibit oxidation and prevent cell damage caused by free radicals.

beriberi – A vitamin B1 (thiamine) deficiency which causes loss of appetite, muscle weakness, enlarged heart, and burning tongue.

cariogenic – A fermentable carbohydrate that will cause a reduction of salivary and biofilm pH to less than 5.5, promoting tooth decalcification.

cariostatic – Caries-inhibiting.

celiac disease - An autoimmune reaction to eating gluten, causing intestinal inflammation.

cheilitis – Unilateral or bilateral presence of cracks in the corners of the mouth.

collagen – Connective tissue that helps support body structures such as skin, bones, teeth and tendons.

complex carbohydrate – Sugars containing more than 12 carbon atoms. Found in foods such as whole grains, vegetables, and beans.

cruciferous vegetables - A family of plants whose leaf structure resembles a cross. Examples include cabbage, cauliflower, Brussel sprouts, broccoli and bok choy.

demineralization – The removal or loss of calcium, phosphate, and other minerals from tooth enamel.

diet history – A detailed dietary record which may include a 24 hour or 3, 5, and 7-day recall.

dysphagia – Difficulty swallowing.

dysbiosis - Imbalance of gut microbiota.

fermentable carbohydrate – Carbohydrates that can be metabolized by bacteria in plaque to decrease the pH to a level where demineralization occurs.

glossitis – Inflammation of the tongue.

glycemic index - A number value assigned to ingested food which measures the rate at which it causes the level of glucose in the blood to rise.

homeostasis – To maintain a relatively stable state of equilibrium maintained by physiological processes.

insulin – A hormone needed for cell utilization of carbohydrates.

interprofessional collaboration- health professionals from two or more different disciplines work together to achieve shared goals in patient care.

macronutrients – Carbohydrates, protein, and fats, needed for energy.

micronutrients – Vitamins and minerals needed in small quantities.

microbiota – collection of microorganisms residing in the gut.

nutrient-dense – Containing a high percentage of nutrients in relation to the number of calories it provides.

nutrigenomics- Personalized nutrition that studies how genes respond to food.

osteomalacia - Calcium deficiency during growth years where bone mineralization is reduced.

osteopenia – A decrease in density, calcification, or insufficient synthesis of bone which may put an individual at risk for osteoporosis.

prebiotics-non-digestible food ingredients that support gastrointestinal health.

postbiotics- Bioactive compounds produced by prebiotics that support host health.

Phytonutrients – Chemical compounds found in a variety of fruits, vegetables, and seeds that reduce inflammation in the body and promote positive health effects.

refined carbohydrate – Processed carbohydrates from which the fiber and bran have been removed, leaving only starch.

salivary gland hypofunction - Decreased volume of saliva leading to xerostomia.

scurvy – a nutritional deficiency disease caused by a lack of vitamin C.

ultra-processed food – Packaged foods that undergo industrial processing.

vegan – A person who eats only a plant-based diet and consumes no foods of animal origin.⁷

villous - Finger shaped mucous membrane in the small intestine to assist with nutrient absorption.

xylitol – A sugar alcohol which can reduce S. mutans in the oral cavity.