HELP 2020-2021 Course Catalog [ARCHIVED CATALOG] Print this Page Facebook this Page (opens a new window) Tweet this Page (opens a new window) Add to Portfolio (opens a new window)

DHY 230 - Oral Health Nutrition

1. Evaluate healthy eating habits and understand how eating habits can affect the oral cavity
   1. List the general physiological functions of the six nutrient classes
   2. Identify factors that influence food habits.
   3. Name the food groups in MyPyramid
   4. Identify significant nutrient contributions of each food group, and assess their implications for oral health.
   5. Analyze dietary intake of a patient, using the Dietary Guidelines for Americans and MyPyramid Food Guidance System.
   6. Differentiate the purposes of dietary reference intakes (DRIs), MyPyramid, and reference daily intakes (RDIs).
   7. Apply basic nutritional concepts to help patients with nutritional problems.
2. Evaluate the digestive system
   1. Discuss factors that influence food intake.
   2. Outline 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.
3. Assess the role carbohydrates play in nutrition and oral health.
   1. Characterize the role of carbohydrate in the caries process.
   2. Compare and contrast carbohydrate consumption when counseling patients to reduce risk for dental caries.
4. Evaluate the role that proteins and lipids play in nutrition and in 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.
5. Relate energy metabolism and energy balance for a healthy diet.
   1. Explain physiological sources of energy.
   2. Identify factors affecting the basal metabolic rate.
   3. Assess factors affecting energy balance.
   4. Describe the effects of inadequate energy intake.
6. Evaluate the role of vitamins, minerals and water 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, food sources, deficiencies, surpluses, toxicities, and oral symptoms for vitamins A, D, E, K, and C.
   3. Outline causes and symptoms of mineral excesses or deficits.
   4. Defend the role of water fluoridation in the prevention of dental caries
   5. Summarize nutritional directions for patients regarding calcium, phosphorus, magnesium, and fluoride.
   6. Apply dental hygiene considerations for trace elements present in calcified structures.
   7. Discuss nutritional directions for vitamins closely involved in maintaining healthy oral tissues.
7. 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.
8. 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.
9. 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.
10. Evaluate 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. Analyze 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.
11. Evaluate and record the DMACC Assessment of Caries and Periodontal Risk factors 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 Caries Susceptibility Test on a student partner.
    3. Fill out your CAMBRA (Caries management by risk assessment) form based on your patient’s provided or identified data.
    4. Assess your patient’s 5 day diet record.
    5. Formulate a dietary treatment plan for a dental problem influenced by nutrition.
    6. Identify the steps and considerations in implementing a dietary treatment plan.
    7. Describe the steps in a recorded nutritional counseling session.
    8. Demonstrate several communication skills the dental hygienist should employ when counseling a patient.

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