Mar 28, 2024  
2018-2019 Course Catalog 
    
2018-2019 Course Catalog [ARCHIVED CATALOG]

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



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