May 17, 2022
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
- Evaluate healthy eating habits and understand how eating habits can affect the oral cavity
- List the general physiological functions of the six nutrient classes
- Identify factors that influence food habits.
- Name the food groups in MyPyramid
- Identify significant nutrient contributions of each food group, and assess their implications for oral health.
- Analyze dietary intake of a patient, using the Dietary Guidelines for Americans and MyPyramid Food Guidance System.
- Differentiate the purposes of dietary reference intakes (DRIs), MyPyramid, and reference daily intakes (RDIs).
- Apply basic nutritional concepts to help patients with nutritional problems.
- Evaluate the digestive system
- Discuss factors that influence food intake.
- Outline 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.
- Assess the role carbohydrates play in nutrition and oral health.
- Characterize the role of carbohydrate in the caries process.
- Compare and contrast carbohydrate consumption when counseling patients to reduce risk for dental caries.
- Evaluate the role that proteins and lipids play in nutrition and in 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.
- Explain physiological sources of energy.
- Identify factors affecting the basal metabolic rate.
- Assess factors affecting energy balance.
- Describe the effects of inadequate energy intake.
- Evaluate the role of vitamins, minerals and water 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, food sources, deficiencies, surpluses, toxicities, and oral symptoms for vitamins A, D, E, K, and C.
- 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.
- 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.
- Evaluate 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.
- Analyze 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.
- Evaluate and record the DMACC Assessment of Caries and Periodontal Risk factors 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 Caries Susceptibility Test on a student partner.
- Fill out your CAMBRA (Caries management by risk assessment) form based on your patient’s provided or identified data.
- Assess your patient’s 5 day diet record.
- 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 recorded nutritional counseling session.
- Demonstrate several communication skills the dental hygienist should employ when counseling a patient.
Competencies Revised Date: 2019
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