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DHY 230 - Oral Health Nutrition Credits: 2 Lecture Hours: 2 Lab Hours: 0 Practicum Hours: 0 Work Experience: 0 Course Type: Open This course relates nutrients and their effect on oral health throughout the life cycle. Course includes an introduction to the principles of dietary counseling for optimal oral health. Prerequisite: BIO 164 , CHM 132 Competencies
- Demonstrate behavior congruent with the American Dental Hygienists? Association Code of Ethics.
- Conduct and record the DMACC Caries and Periodontal Disease Risk Factors Assessment and counseling session on a student partner
- Communicate effectively and respectfully in classes.
- Participate in assigned classroom activities without disrupting others.
- Comply with program policies listed in your Dental Hygiene Student Policy Manual.
- Evaluate healthy eating habits
- List the general physiological functions of the six nutrient classes
- Identify factors that influence food habits.
- Name the food groups in MyPlate
- State the amounts needed from each of the food groups in MyPlate for a well-balanced 2000 calorie diet.
- Identify significant nutrient contributions of each food group, and assess their implications for oral health.
- State the Dietary Guidelines for Americans and their purpose.
- Analyze dietary intake of a patient, using the Dietary Guidelines for Americans and MyPlate Food Guidance System.
- Differentiate the purposes of dietary reference intakes (DRIs), MyPlate, and reference daily intakes (RDIs).
- Apply basic nutritional concepts to help patients with nutritional problems.
- Interpret the digestive system.
- Discuss factors that influence food intake.
- Rewrite general functions of each digestive organ.
- Point out chemical secretions necessary for digestion of energy-containing nutrients and in what parts of the gastrointestinal tract they are secreted.
- Chart the nutrients that require digestion and the digested products that can be absorbed.
- Summarize the role of gastrointestinal motility in the digestion and absorption process.
- Predict how the digestion and absorption processes may affect nutritional status and oral health.
- Evaluate the role carbohydrates play in nutrition and oral health.
- Identify major carbohydrates in foods and in the body.
- List ways glucose can be used in the body.
- State the functions of dietary carbohydrate and why carbohydrates should be included in the diet.
- Identify dietary sources of lactose, other sugars, and starches.
- State the role and sources of dietary fiber.
- Recall the number of kilocalories provided per gram of carbohydrate.
- Characterize the role of carbohydrate in the caries process.
- Compare and contrast carbohydrate consumption when counseling patients to reduce risk for dental caries.
- Defend the role of proteins and the role they play in oral health.
- List the possible fates of amino acids.
- Classify foods as sources of high-quality or lower-quality proteins.
- Explain how protein foods can be used to complement one another.
- Plan menus to include the recommended protein level for a meat-containing diet and a vegetarian diet.
- Propose why various physiological states require different amount of protein.
- Analyze the problems associated with protein deficiency or excess.
- Assess a patient’s protein consumption in terms of deficiency or excess.
- Incorporate nutrition principles regarding food intake to prevent protein deficiency and protein excess into patient counseling.
- Organize lipids and their role in nutrition and oral health.
- Identify the basic structural units of dietary lipids.
- Describe how fatty acids affect properties of fat
- Name the essential fatty acids and some of their functions.
- List the functions of fats in the body and explain how these affect oral health.
- Give examples of dietary sources of saturated, monosaturated, polysaturated, omega-3 and trans fatty acids, and cholesterol.
- State the number of kilocalories provided per gram of fat
- Plan appropriate interventions when dietary modification of fat intake has been recommended to a patient.
- Formulate nutritional directions for patients concerning fats.
- Relate energy metabolism and energy balance for a healthy diet.
- Calculate energy needs according to the patient?s weight and activities.
- Explain physiological sources of energy.
- Identify factors affecting the basal metabolic rate.
- Assess factors affecting energy balance.
- Describe the effects of inadequate energy intake.
- Explain the principles for regulating energy balance to a patient.
- Evaluate the role of vitamins and minerals in a healthy diet and how inadequacies can affect oral health.
- List the fat-soluble and water-soluble vitamins. and compare the characteristics of each.
- Identify functions, deficiencies, surpluses, toxicities and oral symptoms for vitamins A, D, E, K, and C.
- Select food sources for vitamins A, D, E, K, and C.
- Assess dental hygiene considerations for vitamin A, D, E, K, and C.
- Formulate nutritional directions for patients regarding vitamins A, D, E, K, and C.
- List the minerals found in collagen, bones, and teeth.
- Outline causes and symptoms of mineral excesses or deficits.
- Defend the role of water fluoridation in the prevention of dental caries
- Summarize nutritional directions for patients regarding calcium, phosphorus, magnesium, and fluoride.
- Apply dental hygiene considerations for trace elements present in calcified structures.
- Discuss nutritional directions for vitamins closely involved in maintaining healthy oral tissues.
- Outline the role of water and the minerals in a healthy diet and how they are required for oral soft tissues and salivary glands.
- Explain fluid and electrolyte balance.
- Describe oral signs and symptoms of fluid and electrolyte imbalances.
- Identify nutritional directions for patients with fluid and electrolyte imbalances.
- Predict the oral symptoms or signs of iron, zinc, and iodine deficiency.
- Justify nutritional requirements affecting oral health in women.
- Assess nutrients commonly supplemented during pregnancy and lactation
- Recommend food intake during pregnancy and lactation to provide adequate nutrients using national guidelines.
- Prioritize nutritional factors affecting fetal development.
- Create nutritional directions for patients who are pregnant or breastfeeding.
- Justify nutritional requirements during growth and development and prioritize eating habits which affect oral health.
- Describe the procedure for introducing solid foods after the initial stage of feeding by bottle or breast.
- Examine ways to handle typical nutritional problems that occur in infants, young children, school-age children, and adolescents.
- Assess nutrition education needs for patients during infancy, early childhood, elementary school years, and adolescents.
- Correlate physiological changes that alter the nutritional status of infants and adolescents.
- Critique nutritional requirements for older adults and eating habits which affect oral health.
- Identify nutrition education needs for older adults.
- Assess physiological changes altering an older patient?s nutritional status.
- Contrast differences in amounts of nutrients needed by older patients compared with younger patients
- Rank factors influencing food intake of older patients.
- Justify dietary changes that could be implemented to provide optimum nutrient intake for older patients.
- Design a nutrition counseling session for the prevention and management of dental caries and periodontal disease.
- Discuss the responsibility of the dental hygienist with regard to dietary counseling.
- Identify the type of patient who needs dietary counseling.
- Explain the role each of the following play in the caries process: tooth, saliva, food, and dental biofilm.
- Choose foods that stimulate salivary flow.
- Outline food choices and their timing to reduce the cariogenicity of a patient?s diet.
- Defend the role nutrition plays in periodontal health.
- Correlate the effects of food consistency and composition in periodontal disease.
- Describe nutritional factors associated with gingivitis and periodontitis.
- Relate the importance of a screening device for identifying patients nutritionally at risk for dental caries and/or periodontal disease.
- Conduct and record the DMACC Caries and Periodontal Disease Risk Factors Assessment and counseling session on a student partner
- Describe the components needed to assess the nutritional status of a patient.
- Explain the purpose and perform the CariFree CariScreen Assessment Test on a student partner.
- Formulate a dietary treatment plan for a dental problem influenced by nutrition.
- Identify the steps and considerations in implementing a dietary treatment plan.
- Describe the steps in a nutritional counseling session.
- Demonstrate several communication skills the dental hygienist should employ when counseling a patient
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