The Dental Hygienist's Guide to Nutritional Care

Previous 3rd edition 2010

includes bibliographic references and index

pt. I. Orientation to basic nutrition. 1. Overview of healthy eating habits : Basic nutrition ; Physiological functions of nutrients ; Basic concepts of nutrition ; Government nutrition concerns ; Nutrient recommendations: dietary reference intakes ; Food guidance systems for Americans ; Dietary guidelines for Americans ; Myplate system ; Other food guides ; Nutrition labeling ; Health application 1: Obesity
2. Concepts in biochemistry : What is biochemistry? ; Fundamentals of biochemistry ; Principle biomolecules in nutrition ; Summary of metabolism ; Health application 2: Lactose intolerance
3. The alimentary canal: digestion and absorption : Physiology of the gastrointestinal tract ; Oral cavity ; Esophagus ; Gastric digestion ; Small intestine ; Large intestine ; Health application 3: Gluten-related disorders
4. Carbohydrate: the efficient fuel : Classification ; Physiological roles ; Requirements ; Sources ; Hyperstates and hypostates ; Nonnutritive sweeteners/sugar substitutes ; Health application 4: High-fructose corn syrup
5. Protein: the cellular foundation : Amino acids ; Classification ; Physiological roles ; Requirements ; Sources ; Underconsumption and health-related problems ; Overconsumption and health-related problems ; Health application 5: Vegetarianism
6. Lipids: the condensed energy : Classification ; Chemical structure ; Characteristics of fatty acids ; Compound lipids ; Cholesterol ; Physiological roles ; Dietary fats and dental health ; Dietary requirements ; Sources ; Overconsumption and health-related problems ; Underconsumption and health-related problems ; Fat replacers ; Health application 6: Hyperlipidemia. 7. Use of the energy nutrients: metabolism and balance : Metabolism ; Role of the liver ; Role of the kidneys ; Carbohydrate metabolism ; Protein metabolism ; Lipid metabolism ; Alcohol metabolism ; Metabolic interrelationships ; Metabolic energy ; Basal metabolis rate ; Total energy requirements ; Energy balance ; Inadequate energy intake ; Health application 7: Diabetes Mellitus
8. Vitamins required for calcified structures : Overview of vitamins ; Vitamin A (retinol, carotene) ; Vitamin D (calciferol) ; Vitamin E (tocopherol) ; Vitamin K ; Vitamin C (ascorbic acid) ; Health application 8: Antioxidants
9. Minerals essential for calcified structures : Bone mineralization and growth ; Formation of teeth ; Introduction to minerals ; Calcium ; Phosphorus ; Magnesium ; Fluoride ; Health application 9: Osteoporosis
10. Nutrients present in calcified structures : Copper ; Selenium ; Chromium ; Manganese ; Molybdenum ; Ultratrace elements ; Health application 10: Alzheimer disease
11. Vitamins required for oral soft tissues and salivary glands : Physiology of soft tissues ; Thiamin (vitamin B₁) ; Riboflavin (vitamin B₂) ; Niacin (vitamin B₃) ; Pantothenic acid (vitamin B₅) ; Vitamin B₆ (pyridoxine) ; Folate/folic acid ; Vitamin B₁₂ (cobalamin) ; Biotine (vitamin B
) ; Other vitamins ; Health application 11: Vitamin, mineral, and herbal supplements
12. Fluids and minerals required for oral soft tissues and salivary glands : Fluids ; Electrolytes ; Sodium ; Chloride ; Potassium ; Iron ; Zinc ; Iodine ; Health application 12: Hypertension. pt. II. Application of nutrition principles. 13. Nutritional requirements affecting oral health in women : Health pregnancy ; Lactation ; Oral contraceptive agents ; Menopause ; Health application 13: Fetal alcohol spectrum disorder
14. Nutritional requirements during growth and development and eating habits affecting oral health : Infants ; Dietary recommendations and guidelines for growth (children older than 2 years of age) ; Toddler and preschool children ; Attention-deficit/hyperactivity disorders ; Children with special needs ; School-age children (7 to 12 years old) ; Adolescents ; Health application 14: Childhood and adolescent obesity
15. Nutritional requirements for older adults and eating habits affecting oral health : General health status ; Physiological factors influencing nutritional needs and status ; Socioeconomic and psychological factors ; Nutrient requirements ; Eating patterns ; MyPlate for older adults ; Health application 15: Genomics
16. Food factors affecting health : Healthcare disparities ; Food patterns ; Working with patients with different food patterns ; Food budgets ; Maintaining optimal nutrition during food preparation ; Food fads and misinformation ; Referrals for nutritional resources ; Role of dental hygienists ; Health application 16: Food insecurity in the United States
17. Effects of systemic disease on nutritional status and oral health : Effects of chronic disease on intake ; Anemias ; Other hematological disorders ; Gastrointestinal problems ; Cardiovascular conditions ; Skeletal system ; Metabolic problems ; Neuromuscular problems ; Neoplasia ; Acquired immunodeficiency disease ; Mental health problems ; Health application 17: Human papillomavirus. pt. III. Nutritional aspects of oral health. 18. Nutritional aspects of dental caries: causes, prevention, and treatment : Major factors in the dental caries process ; Other factors influencing carcinogenicity ; Dental plan ; Health application 18: Genetically modified foods
19. Nutritional aspects of gingivitis and periodontal disease : Physical effects of food on periodontal health ; Nutritional considerations for periodontal patients ; Gingivitis ; Chronic periodontitis ; Necrotizing periodontal disease ; Health application 19: Tobacco cessation
20. Nutritional aspects of alterations in the oral cavity : Orthodontics ; Xerostomia ; Root caries and dentin hypersensitivity ; Dentition status ; Oral and maxillofacial surgery ; Loss of alveolar bone ; Glossitis ; Temporomandibular disorder ; Health application 20: Functional foods
21. Nutritional assessment and education for dental patients : Evaluation of the patient ; Assessment of nutritional status ; Identification of nutritional status ; Formation of nutrition treatment plan ; Facilitative communication skills ; Health application 21: Health literacy

St. Louis, Missouri, 2015

Suitable for practicing hygienists and dental hygiene students, this book covers nutritional concerns, such as high-protein diets and bottled water versus tap water, and incorporates the advanced MyPyramid recommendations from the 2005 Dietary Guidelines for Americans.