COURSE DESCRIPTION

Studies nutrition as it relates to dentistry and general health. Emphasizes the principles of nutrition as applied to the clinical practice of dental hygiene. Lecture 2 hours per week.

GENERAL COURSE PURPOSE

A study of the principles of nutrition including food sources, digestion, absorption and metabolism of nutrients essential to the health of individuals throughout the life cycle. Emphasis is placed upon the application of these principles to dentistry including role of diet in dental health and disease. Students will gain experience in the techniques of nutritional counseling for dental health

COURSE OBJECTIVES

Upon completion of this course, student will be able to:

1. define nutrition, nutrient, food, diet, vitamins, minerals and kcals
2. identify the basis for and state the recommendations of the RDA and the U.S. RDA
3. list the five food groups and the major nutrients obtained from each
4. prepare a personal 24 hour and five-day diet diary
5. describe the factors that influence caloric requirements
6. determine personal recommended optimum caloric intake
7. explain what energy balance is
8. state the energy provided by the energy containing nutrients in kcals per gram
9. list the basic functions and dietary sources of carbohydrates, proteins, fats, vitamins, and minerals
10. explain how carbohydrates, fats, proteins, vitamins, and minerals are interrelated and how they are metabolized and absorbed
11. describe the relationship between diet to enhancement of wound healing
12. state the oral signs of nutrient deficiencies and the symptoms of megadose toxicity
13. discuss the role of nutrition in caries formation
14. describe the influence of diet on normal oral flora
15. determine the characteristics of individual foods which make them cariogenic or cariostatic
16. explain the role of proteins and fats in the caries process
17. explain the role of artificial sweeteners as they relate to dental health
18. discuss the role of nutrition in periodontal disease as well as health
19. explain the local effects of food upon the integrity of the periodontium and upon the amount and composition of plaque
20. describe how food is digested and metabolized beginning with ingestion and concluding with excretion
21. use knowledge of food safety and labeling to improve one's own food selections and those of the patients
22. recognize false nutritional claims concerning specific foods and/or diets
23. discuss the similarities and differences in nutritional needs at various times throughout the life cycle. (Prenatal, infancy, early childhood, adolescence, later adulthood). State rationale for the differences.
24. provide dietary suggestions to patients concerning prevention of caries and periodontal disease
25. provide dietary suggestions to patients recovering from periodontal disease
26. provide dietary suggestions to the patient to improve the general quality of the diet and the local effects upon the oral cavity
27. consider special needs of patients with handicaps, dietary restrictions, systemic disorders, food allergies, new prosthetic appliances and those recovering from periodontal and/or oral surgery when making dietary recommendations for dental health
28. discuss the rationale for conducting nutritional counseling procedures in dentistry
29. state oral symptoms of Anorexia and Bulimia
30. follow standardized procedures for nutritional counseling including nutritional history, dietary intake analysis, diet prescription, sugar exposure rating, follow-up and case history documentation
31. relate and apply theories of motivation to dietary habit modification
32. identify the psychological, environmental, educational, social, cultural and physiological factors affecting food habits
33. state the process for establishing a nutritional counseling program in an office
34. describe ways in which one might disseminate nutrition education in the dental office