This document provides an overview of nutrition and its effects on oral health. It begins with definitions of key terms like food, diet, and nutrition. It then classifies foods and describes the major nutrients - proteins, fats, carbohydrates, vitamins, and minerals. Each nutrient is defined with its sources and functions. The document discusses how deficiencies of specific nutrients can impact oral tissues and cause diseases like dental caries or periodontal disease. It concludes with preventive measures for nutrition and oral health.

1. NUTRITION
AND ORAL HEALTH
(Dept.of PublicHealth Dentistry)
Presented by,
AZNA AHAMED A N
Final year BDS Part 1
Government Dental College ,
Thiruvananthapuram.

2. 1. INTRODUCTION
2. DEFINITIONS
3. CLASSIFICATION OF FOODS
4. NUTRIENTS :-
• Protiens
• Fats
• Carbohydrates
• Vitamins
• Minerals
5. BALANCED DIET
6. EFFECT OF NUTRITION ON ORAL TISSUES
• Nutrition and Dental Caries
• Nutrition and Malocclusion
• Nutrition and Periodontal Disease
• Nutrition and Oral Cancer
6. NUTRITION IN THE ELDERLY
7. PREVENTIVE AND SOCIAL MEASURES
8. CONCLUSION
CONTENTS

3. INTRODUCTION
Nutrition is an essential and continuing
component in the complex process of
maintaining optimal health throughout life.
Every cell has a continuing demand for
nutrients to perform its specialized
functions.

4. DEFINITIONS
• FOOD :
“ An edible substance made up of a variety of nutrients
that nourish the body “
• DIET :
“ Types and amount of food eaten daily by an
individual“ (FDI,1994)
• NUTRITION :
“ Sum of the processes by which an individual takes in
and utilizes food ” (FDI, 1994)
“ Nutrition is the science of food and its relationship to
health”(WHO)
• RECOMMENDED DAILY ALLOWANCE (RDA) :
“ The average daily nutrient value considered
adequate to meet the nutrient needs of nearly all (97-98%)
healthy people in a life stage and gender group “
• MALNUTRITION :
“ A pathological state resulting from a relative or
absolute deficiency or excess of one or more essential
nutrients”

5. a) Classification by Origin :
• Foods of Animal Origin
• Foods of Plant Origin
b) Classification by Chemical composition :
• Organic ( Contain Carbon) :-
i. Protien
ii. Fats
iii. Carbohydrates
iv. Vitamins
• Inorganic ( Do not contain Carbon):-
Minerals (4% of body weight)
c) Classification by Predominant function :
• Body-Building foods :- Milk , Meat , Poultry , Fish
• Energy-Giving foods :- Cereals , Sugars , Roots
• Protective foods :- Vegetables , Fruits , Milk
d) Classification by Nutritive Value :
Cereals and Millets , Pulses , Vegetables , Nuts and Oilseeds ,
Fruits , Animal foods , Fats and Oils , Sugar and Jaggery
CLASSIFICATIONOF FOODS

6. NUTRIENTS
Nutrients are Organic and Inorganic
Complex contained in food. Each Nutrient has
specific functions in the body. Most of the natural
foods contain more than one Nutrient.
NUTRIENTS
,Micronutrients -
Required in small amounts.
Vitamins
Minerals
Macronutrients -
Form the main bulk of food.

7. Proteins
• Proteins are Complex Organic Nitrogenous
Compounds composed of Carbon , Nitrogen ,
Hydrogen , Oxygen and Sulphur.
• Proteins are made up of smaller units called
Amino acids.
• Sources :
i. Animal sources – milk , meat , egg
ii. Vegetable source – pulses , cereals , nuts
• Functions :
i. Body Building
ii. Repair and maintenance of tissues
iii. Synthesis of antibodies , Plasma proteins , Haemoglobin
, Enzymes and Hormones .
iv. They provide 4 Kcal of energy per gram
v. RDA for protein for adults is 0.8-1 g /day/kg body
weight (recommended by ICMR )

8. Oral Manifestationsof proteinDeficiency
• Adversely affects the formation,
eruption & alignment of dentition.
• Adversely affects periodontal cells
like fibroblast, osteoblast
,Cementoblast.
• Caries prone teeth.
• Retarded cementum deposition.
• Degenerative changes in gingiva &
PDL.
• Poor calcification of dentin & matrix.
• Reddening of tongue with loss of
papilla.

9. FATS/LIPIDS
• Fats are concentrated sources of energy.
• Classification:
i. Simple lipids - Triglycerides
ii. Compound lipids- Phospholipids
iii. Derived lipids- Cholesterol
• Almost 99% of body fats are in the form of triglycerides
• Functions:
i. They provide 9 kcal of energy per gram.
ii. Carry flavour of food
iii. Carry the fat-soluble vitamins A, D, E & K.
iv. Fat beneath skin provides insulation against cold.
v. Fat supports viscera like heart, kidney and intestine.
vi. They are an integral part of cells and cell membrane and the
Essential fatty acid Linoleic acid is necessary for healthy skin
vii. Essential fatty acid - Linoleic acid also decreases cholesterol
levels and cardiac risk diseases by reducing blood pressure
and preventing blood clots.
• Sources :
i. Animal sources – ghee , butter, cheese, egg, fat of meat and
fish
ii. Vegetable sources – groundnut , coconut , mustard , rice ,
wheat , jowar

10. Effects of fats on oral health
• Phospholipids are a structural
component of cell membrane, tooth
enamel and dentin.
• Research indicates that high-fat foods
tend to be inhibitory towards dental
caries by coating the plaque , thereby
preventing fermentable carbohydrates
from entering it.
• Small quantities of nuts and cheese can
be good between meal snacks for
patients concerned with dental caries.

11. CARBOHYDRATES
• Carbohydrates provide the body’s primary source
of fuel for heat and energy. They also maintain
body’s back up store of quick energy as glycogen
(animal starch).
• The 3 main sources are Starches, Sugars and
Cellulose/Dietary fibre.
• The carbohydrate reserve of a human adult is
about 500 grams, which is rapidly exhausted
when a person is fasting.
• RDA for carbohydrates is 130g/day.
• Functions:
i. Essential for the oxidation of fats
ii. They provide 4 kcal of energy per gram.
iii. Synthesis of ground substance of
connective tissues.
iv. Required for the Synthesis of certain non-
essential amino acids.
v. Glucose is essential for erythrocyte and
brain function
• Sources:
cereals , fruits and vegetables

12. Effectsof carbohydrateson oral health
• Dental caries is a local phenomenon caused by the diet,
especially the Refined carbohydrates.
• The most important among them is Sucrose, which is utilized
by the bacteria to produce both intracellular and extracellular
polysaccharides.
• The type, consistency, time of intake and frequency of the
carbohydrates are major factors in causation of dental caries.
Refined carbohydrates

13. VITAMINS
• It is a substance which must be obtained by dietary means because
of a lack of capacity in the human body to synthesize it.
• They are part of the enzyme system(act as coenzyme / catalyst)
• Classification of vitamins:
i. Fat-soluble : A, D, E & K
ii. Water-soluble : B, C

14. Nutrient Dietary Source Functions RDA Signs Of
deficiency
Vitamin A • Animal foods (liver ,
egg,buter,cheese,fat and
meat)
• Plant foods (greenleafy
vegetables,papaya ,
mango , carrots)
• Fortifiedfoods (vanaspati,
fortified milk)
• Production of Retinal
pigments
• Support skeletal growth
• Anti-infective
• Protection against cancer
• Necessary to maintain normal
functions of glands and
epithelium
600
micro
gram
• Night blindness,
keratomalacia,
corneal
ulcerations,conj
uctival xerosis,
• Enamel
hypoplasia
Vitamin D • Syntesised by action of UV
rays on
7-dehydrocholestrol
• Animal foods(liver, egg
yolk,butter,cheese)
• Promotes intestinal
absorption and renal tubular
reabsorption of calcium and
phosphorous
• Stimulates mineralisation of
bone and its resorption
• Permits normal growth
2.5
micro
gram
Rickets ,
osteomalacia
,enamel and
dentin defects
and caries
Vitamin E
(Tocopherol)
Vegetable oils ,eggyolk and
butter
Acts as antioxidents to protect
cells from the damage of
freeradicals
0.8
milligra
ms/g
Muscle
weakness,nerve
damage
Vitamin K • Vitamin K1 in fresh green
leafy vegetables and
cow’s milk
• Vitamin K2 is synthesized
by intestinal bacteria
Production or release of
coagulation factors
0.03
mg/kg
Excessive
bleeding from
wounds ,easy
bruising,gingival
bleeding
Fat Soluble Vitamins

15. Nutrient Dietary Source Functions RDA Signs Of deficiency
Vitamin B1
(Thiamine)
Whole grain
cereals,wheat,gram,
pulses,groundnuts
Helps in the synthesis of energy
from carbohydrates, helps in
conduction of nerve signals
0.5mg/
1000
kcal
Beriberi ,wernicke’s
encephalopathy, Burning
sensation of tongue,teeth
Vitamin B2
(Riboflavin)
milk,eggs,liver,kidne
y,and green leafy
vegetables
Helps the body breakdown of
carbohydrates for energy and allows
oxygen to be used by the body
0.6mg/
1000
kcal
Angular
stomatitis,cheilosis,Glossi
tis,magenta colour
tongue
Vitamin B3
(Niacin/
Nicotinic
Acid)
Liver,kidney,meat,fis
h,legumes and
groundnut
Metabolism of
carbohydrates,fat and proteins
6.6mg/
1000
kcal
• Diarrhoea ,Dermatitis
,Dementia
• Stomatitis,bright red
tongue,glossitis
Vitamin B5
(Pantothenic
Acid)
Meat ,
egg,milk,wholegrain
Biosynthesis of corticosteroids 10mg Deficiency is rare
Vitamin B6
(Pyridoxine)
Milk,liver,meat,eggy
olk,fish,legumes
Antibody and haemoglobin
synthesis
2mg Glossitis ,angular cheilitis
Vitamin B9
(Folate/Folac
in/Folic Acid)
Liver,meat,egg
milk,cereals,fruits
DNA synthesis, cell division 100mg Megaloblastic
Anaemia,glossitis,cheilosis,di
arrhoea(during pregnancy)
Vitamin B12
(Cobalamine)
Liver,kidney,meat,fis
h,eggs,milk,cheese
DNA synthesis, 1
microgra
m
Pernicious
anaemia,glossitis, burning
sensations
The B-complex Vitamins

16. Nutrient Dietary Source Functions RDA Signs Of deficiency
Vitamin C Fresh fruits, green
leafy vegetables,
germinating pulses
Helps to maintain the
cementing material
that holds the body
cells together
60
mg
Scurvy characterised by
• Swollen , bleeding gums,
Gingivitis
• Subcutaneous bruising or
bleeding in to the joints
• Delayed wound healing
• Anaemia
• weakness

17. MINERALS
Classification of
minerals
Major Elements:
Calcium,Phosphorous,Sodium,
Potassium,Magnesium Trace Elements:
Iron,Iodine,Fluorine,Zinc,Copper,
Cobalt,Chromium,Manganese,M
olybdenum,Selenium,Nickel,
Tin,Silicon,Vanadium
Trace Contaminants
with no known
function:
Lead,Mercury,Barium,Bor
on,Aluminium

18. Nutrient Dietary
Source
Functions RDA Signs Of deficiency
Calcium Milk , milk
products and
eggs
• Formation of bones and teeth
• Coagulation of blood
• Contraction of muscles
• Milk production
• Keeping the cell membranes
intact
• Metabolism of enzymes and
hormones
400-500
mg
• Tooth decay
• Chipped teeth
• Tooth mobility
• Tooth loss
Phosphorous Fruits,whole
grains,milk
products
Formation of bones and teeth 400-500
mg
• Carbonate levels of tooth is
increased(carbonate-acid
soluble –susceptible to tooth
decay)
• Bone pain, stiff joints,
• loss of appetite, weakness
Iron Meat,
fish,liver,cereals,
green leafy
vegetables,nuts,
dried fruits
• Formation of haemoglobin
• Breain development and function
• Regulation of body temperature
• Muscle activity
0.9-2.8
mg
• Iron deficiency anaemia
• Atrophic glossitis ,oral mucosal
atrophy ,burning sensation
• Impaired cell-mediated
immunity
• Reduced resistance to infection
Iodine Sea foods,cod
liver oil
• Synthesis of thyroid homones
• Normal growth and development
150
micro
gram
• Glossitis, dry mouth
• Goitre,Hypothyroidism
• Retarded physical and mental
development,dwarfism
Fluorine Seafoods,tap
water,raisins,tea
• Prevention of dental decay
• Mainteance and soidification of
bones
2.9 mg Brittle and weak bones,dental caries
and tooth decay

19. • Trace elements in human dental enamel are
derived from the environment during
mineralization and during and after
maturation of tooth.
• Navia JM (1972) has probably best
summarized the cariogenic effects of many
of the minerals.
Cariostatic elements : F ,P
Mildly Cariostatic elemeNts : Mo, V,
Cu, Sr ,B, Li, Au
Doubtful : Be , Co, Mn , Sn ,Zn ,Br , I
Caries Inert : Ba , Al ,Ni , Fe , Pd, Ti
Caries Promoting : Se , Mg , Cd , Pt,
Pb, Si
Trace elements in Dental caries

20. BALANCED DIET
• A Balanced diet is one which contains
a variety of foods in such quantities and
proportions that the need for energy , amino
acids , vitamins, minerals , fats ,carbohydrate
and other nutrients is adequately met for
maintaining health , vitality and general well-
being and also makes a small provision for extra
nutrients to withstand short duration of leanness.
Balanced diet contains
Protiens :
15 – 20%
Fat :
20-30%
Carbohydrates :
Remaining part

21. FoodGuidePyramid
• The Food Guide Pyramid helps to choose a variety of foods to achieve a balance diet.
• Selecting foods from each group will provide many nutrients needed by the body.

22. •
Recommended Daily
Allowance(RDA) by WHO :
.
• Dietary fat 20-30% of total daily
intake.
• Saturated fats not more than 10% of
total daily intake.
• Excessive consumption of refined
carbohydrates must be avoided.
• Energy rich sources like fats and
alcohol consumption must be
restricted.
• Salt intake not more than 5gm/day.
• Protiens 15-20% of total daily intake.
• Reduced consumption of
colas,ketchups and other foods that
supply empty calories.

23. Effects of Nutrition on OralHealth
• The nutritional needs for maintaining the health of the oral
structures are similar to those for the reminder of the body.

24. Nutrition and Dental Caries
Pre-Eruptive Effects
• Malnutrition can cause irreversible changes in the teeth that
could predispose to caries.
• Enamel malnutrition ,physical and chemical composition ,
time of eruption ,tooth morphology and size are all affected
by pre-eruptive nutrient intake.
• Mineral malnutrition may be due to inadequate quantities
of calcium , phosphorous and iron.
Dental dysplasias associated with malnutrition are:
• An Odontoclasia in the deciduous dentition.
• An “Yellow Teeth” condition seen in permanent
teeth.
• “Infantile melanodontia” which has been observed
in deciduous dentition.
• A linear hypoplasia of deciduous incisor teeth called
“Lesion cauque” which occurs due to the deficiency of
Ascorbic Acid or Vitamin A or neonatal infection.

25. ODONTOCLASIA YELLOW TEETH
INFANTILE MELANODONTIA LESION CAUQUE

26. • These hypoplastic defects seen in malnourished populations are caused by
interactions between nutrient deficiencies and the processes that occur during
tooth development.
• Enamel hypoplasia (in situations where there are disturbances of calcium and/or
phosphate homeostasis) is caused specifically by hypocalcemia.
• In L-Ascrobic acid deficiency , the teeth are qualitatively and quantitatively
deficient in dentin formation with atopic calcification or pulpal stone formation.
• In Vitamin D deficiency, hypoplastic lesions of the enamel usually occur. These
defects can lead to extensive dental caries.
Post-Eruptive effects
• In children with protein calorie malnutrition, IgA is reduced in the
secretions, thereby increasing caries susceptibility.
• Malnutrition leads to decreased salivary lysozyme, salivary
peroxidases,lactoferrin,lysozyme and secretory IgA levels and thus
reduce the host defence mechanism.

27. Nutrition and Malocclusion
• As tooth sizes are determined genetically in a much shorter time
span and jaw size determination takes longer, so a chronic postnatal
malnutrition would result in stunted jaw development after the
teeth have differentiated .
• This may result in class 1 type of malocclusions , poor tooth
alignment and crowding, results in increased caries and periodontal
disease

28. Nutrition and Periodontaldiseases
• Rapidity of periodontal diseases is determined mainly by the
nutritional status.
• The different host factors of periodontal diseases are susceptible
to nutritional influences .
• The main targets in nutritional deficiency are epithelial barrier and
attachment, periodontal ligament, gingival connective tissue,
alveolar bone, composition of gingival fluid etc.

29. Iron:
• Obligate factor in collagen metabolism.
• Deficiency leads to impaired neutrophils bactericidal
activity, reduced lymphocyte proliferation and response
to antigens thus increasing the severity of infection.
• Iron deficiency also leads to reduced thickness of oral
epithelium, reduced size of its progenitor cells and
delayed maturation of the epithelial barrier.
• Iron deficiency leads to sulcular epithelial permeability.
• In iron deficiency anaemia gingiva is pale.
Protien:
• Alveolar bone is sensitive to changes in protein
metabolism .
• Helps to reduce inflammation and tooth mobility.
• Deficiency causes increased susceptibility to periodontal
infection
Vitamin C:
• Gives tensile strength to the tissues and determines
morphology.
• Gingivitis with haemorrhagic, enlarged bluish-red
gingivae is a classic sign of scurvy.
• In severe deficiency, teeth exfoliate .
• Scurvy also resulted in reduction in salivary flow.

30. Vitamin A:
• Important in the synthesis of proteoglycans,
fibronectin and type 1 procollagen and in epithelial
tissue differentiation.
• Deficiency causes decreased salivary
flow,hyperkeratosis and gingival hyperplasia.
Vitamin B complex:
• Role in the division and growth of cells.
• Deficiency affects epithelium of mouth
and lips.
• Niacin deficiency predisposes gingiva to
Vincents’s infection or ANUG.
Vitamin K:
Deficiency causes gingival bleeding and
post-extraction haemorrhage.
Vitamin E:
It increases periodontal resistance to
inflammatory-mediated tissue destruction
and improves gingival health.

31. Calcium and Phosphorous:
• With low calcium intake, severe alveolar bone loss following
tooth extraction is seen which is reduced by calcium
supplements.
• Calcium decreases gingival inflammation, calculus formation,
pocket depths and tooth mobility.
• A low calcium and calcium to phosphate ratio leads to severe
alveolar ridge resorption.
Amino acids:
• Linoleic acid deficiency causes dermatitis and impaired wound
healing while excess acts as an immunosuppressant (stimulates
suppressor T-cell activity).
• Arginine and Omega-3 fatty acids improves Cell mediated
immunity, particularly T-cell function.
A well-nourished state is optimal for wound healing ,
increases resistance to infection and speed-up the recovery.
Malnutrition is likely to play a role in either predisposing
the host to the progression of pre-existing periodontal lesions,
influence the outcome of periodontal treatment or both.

32. • Malnutrition increases the susceptibility to cancer of the head and
neck.
• Food contain both initiators and modifiers of carcinogenesis.
• The modifiers may affect carcinogenesis by influencing the activity of
carcinogen-metabolizing enzymes and the immune response.
• High intake of saturated animal fats through High-protein diet is
associated with an increased risk of cancer.
• Malnutrition reduces the ability of the immune system to fight
against cancer cells.
Effectsof Nutritionon Oral Cancer

33. Nutritionalfactorsprotectagainsttumerigenesisby:
• Acting as blocking agents.
• Altering metabolism of the carcinogen through
decreased activation of mixed function oxidase enzymes.
• Increasing detoxification
• By scavenging the active molecular species of carcinogenesis to
prevent their reaching or reacting with the target sites in the cell
• Competetive inhibition
Vitamin A and Retinoids (derivatives of vitamin A)
• Inhibits chemically-induced tumours in various tissues
• People with highest total carotenoid concentrations are at lower
risk of oral and pharyngeal cancer
• Less toxic synthetic analogs of Vitamin A, the retinoids are
effective in preventing carcinogenesis or in inducing regression of
already formed tumours.
• Retinoids and analogues used topically and systemically have
been successful in the treatment of oral leukoplakia.

34. ß-carotene(pro-vitamin of vitamin A)
• It is an antioxident and fee radical scavenger.
• Is less toxic than retinoids.
• Incidence of oral cancer is reduced if the diet
contains
ß-carotene/retinoids and vitamin C.
Vitamin C
• Is an antioxident
• Decreases the risk of oral cancer.
• Inhibits formation of carcinogenic N-nitroso
compounds and mutagenicity of certain direct acting
mutagens.
• Is an enhancer of immune responses .
Vitamin E
• Is an antioxident and free radical scavenger.
• Influences humoral and cell mediated immunity.
• Blocks nitrosamine formation.

35. Vitamin B complex:
Patients with cancerous lesions show signs
of vitamin B complex deficiencies (gross thiamine
deficiency and moderate riboflavin deficiency).
Foodstuffs:
• Fruit intake has a protective effect , thus reduce
the risk of oral cancer.
• Fish, buttermilk, milk, diary products, oranges,
cabbages and seafood are protective against oral
cancer.
• Increased oral cancer risk was observed for
vegetable oil and excess animal fat consumption.
Supplementation with iron and vitamins
markedly reduced the incidence of oral cancers.
(oral mucosal atrophy in iron deficient states is a
predisposing factor for oral cancer.)

36. A major problem of many elderly persons is limited
physiological capability to digest and absorb foods due to:
i. Inability to chew food thoroughly
because of poorly functioning dentition.
ii. Appetite is diminished and appreciation
of flavourful tastes is lacking
iii. Dental and medical infirmities that
interfere with chewing , digestion and
metabolism
iv. Certain nutritionally related maladies
like diabetes, obesity, cardiovascular
diseases Aleolar osteoporosis requires
special dietary regimens.
(So the elderly need to supplement their diet
with calcium, vitamin D,C,B12,low cost
protiens,polyunsaturated fatty acids,folic
acids and iron to increase resistance of bone
to mechanical and nutritional biochemical
stresses)
NUTRITION IN THE ELDERLY

37. Preventive and Social measures
• The problem of malnutrition can be solved only by
taking action simultaneously at various levels along with a
coordinated approach between many disciplines.

38. • Through nutritional education
about the selection of the right
kind of foods and planning of
nutritionally adequate drugs.
• Identification and correction of
harmful food taboos and dietary
prejudices.
• Promotion of breast feeding ,
improvement infant and child
feeding practices.
• Promotion of a kitchen garden or
keeping poultry.
• Community health workers and
multipurpose workers can impart
nutritional education to families.
1. Action at the family level

39. 2. Action at the communitylevel :
• Analysis of the extent , distribution and
types of nutritional deficiencies ;
population groups at risk ; dietary and
non-dietary factors contributing to
malnutrition
• Conduct of diet and nutritional surveys
• Planning realistic approaches in developing
countries ,like supplementary feeding
programmes , midday school meals,
vitamin A prophylaxis programmes.
• Real solution can be obtained by
increasing the quality and quantity of
foods and thus reduces the malnutrition.

40. • By rural development
• Increasing agricultural production
• Stabilization of populations
• Nutritional intervention programmes (iodized
salt , iron and folic acid tablets for anaemia ,
vitamin A for blindness )
• Nutrition-related health activities (Malaria
eradication program)
4. Action at international level :
• FAQ , UNICEF, WHO , World Bank , UNDP and CARE
are some agencies helping national governments in
different parts of the world in their battle against
nutrition .
3. Action at the national level :

41. Conclusion
• Nutrition is vital to human development , growth and
Health maintenance.
• Compared to other health care workers, we the public
health dentists reach a larger number of the general
public per year and are in a position to provide clinical
and behavioral assessment , information , education ,
motivation and follow-up.
• The Dental visits , Which is usually longer in duration
than the medical visits , afford better oportunites for
motivational interventions to enhance self care and
health care decisions.
• Within the community, Dentists are strategically
positioned to be advocates for a better understanding
of how oral health , systemic health and nutrition are
related and involved in health promotion efforts
• Nutrition risk may be minimized and/or avoided with
early intervention, proper diet instruction, and further
referral to the appropriate health professional.

42. • Essentials of Public Health Dentistry (6th
edition)by Soben Peter
• A Textbook of Public health Dentistry by
CM Marya
• Textbook of Public health Dentistry
(Third edition) by S S Hiremath
• https://www.ncbi.nlm.nih.gov/pmc/articl
es/PMC3272860/
• https://www.ada.org/en/member-
center/oral-health-topics/nutrition-and-
oral-health
Reference

43. 1. The term Micronutrients is referred to:
• a) Proteins
• b) Fats
• c) Carbohydrates
• d) Vitamins and Minerals
2. Dietary fiber is which form of carbohydrate?
• a) Starch
• b) Sugar
• c) Cellulose
• d) Monosaccharides
3. Most of the body fat in adipose tissue is stored
in the form of :
a) Cholestrol
b) Glycerol
c) Triglycerides
d) Glycerol

44. 4. One gram of Fat produces :
a) 4 kcal
b) 9 Kcal
c) 5 Kcal
d) 3 Kcal
5.Which is the most important Essential Fatty Acid?
a) Arachidonic Acid
b) Stearic Acid
c) Palmitic acid
d) Linoleic Acid
6. Which of these is a water soluble vitamin?
• a) Vitamin A
• b) Vitamin D
• c) Vitamin C
• d) Vitamin K
7. ß-carotene is a pro-vitamin of :
• a) Vitamin D
• b) Vitamin A
• c) Vitamin K
• d) Vitamin C

45. 8. Beriberi disease occurs due to the
deficiency of :
• a) Thiamine
• b) Riboflavin
• c) Niacin
• d) Folate
9. The charactersitic three D’s of pellagra
include:
• a) Diarrhoea, Dry cough, Dementia
• b) Dry skin , Down syndrome ,Dementia
• c) Dry cough,Dry skin,Dry eyes
• d) Diarrhoea, Dermatitis, Dementia
10. Vitamin K2 is synthesised mainly by:
• a) Dark green leaves
• b) Cow milk
• c) Fruits
• d) Intestinal bacteria