Mar 28, 2024  
2021 - 2022 Catalog 
    
2021 - 2022 Catalog [ARCHIVED CATALOG]

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DH 116 - Preventive Nutrition

Credits: 3
Instructional Contact Hours: 3

Provides theory of foods, essential nutrients and their effects on general health as well as oral health. Emphasizes nutrition in dentistry for the dental hygienist in prevention and health promotion.

Prerequisite(s): DH 100 , DH 101  each with a C (2.0) minimum grade and admission to the Dental Hygiene Program.
Corequisite(s): DH 110 , DH 111 , DH 112 , DH 114 , DH 115 , DH 118  
Lecture Hours: 45 Lab Hours: 0
Meets MTA Requirement: None
Pass/NoCredit: No

Outcomes and Objectives  

  1. Describe the function of food nutrients.
    1. List and briefly describe the nutrients.
    2. Differentiate the role of macronutrients vs. micronutrients
    3. State the purpose of the Dietary Reference Intakes (DRIs)
    4. Discuss key recommendations of the current Dietary Guidelines for Americans.
    5. List the systemic conditions related to dietary intake.
    6. Summarize the food groups and daily recommendations.
    7. Apply interactive nutrition tools to personalize dietary guidance.
    8. Discuss the role of the United States Department of Agriculture (USDA).
    9. Compare nutritional content of food by reading Nutrition Fact labels.
  2. Summarize carbohydrate nutrition and associated diseases.
    1. Explain the functions of carbohydrates.
    2. Describe the chemical structure of various classifications of carbohydrates.
    3. Explain the digestion and absorption of carbohydrates.
    4. Describe the metabolism and the utilization of glucose.
    5. Explain diseases associated with carbohydrates.
    6. Explain factors that decrease/increase blood glucose.
    7. State the recommended daily intake of carbohydrates.
    8. Identify dietary sources of lactose, other sugars, and starches.
    9. Summarize the role and identify sources of fiber.
    10. Describe the role of carbohydrates in the caries process.
    11. Summarize recommendations for patients concerning carbohydrate consumption to reduce dental caries risk.
  3. Summarize lipid nutrition and associated diseases.
    1. Explain the physiological roles of lipids and how they affect oral health.
    2. Describe the chemical structure and characteristics of various classes of lipids.
    3. Summarize the digestion, metabolism and absorption of lipids.
    4. Differentiate the value of various fatty acids.
    5. Compare non-essential vs. essential fatty acids (EFA).
    6. Summarize the digestion, absorption, metabolism and storage of lipids.
    7. Differentiate between various lipoproteins.
    8. List nutritional recommendations for reducing the risk of associated systemic diseases
    9. State the acceptable plasma cholesterol level.
    10. Explain systemic diseases associated with lipids.
    11. State the acceptable daily intake for lipids
  4. Summarize protein nutrition and associated diseases.
    1. Explain the physiological roles of protein.
    2. Describe the chemical structure of protein.
    3. Summarize the digestion, metabolism and absorption of protein.
    4. Differentiate between essential and non-essential amino acids.
    5. List the essential amino acids.
    6. Differentiate between a complete protein and an incomplete protein food.
    7. Explain protein requirements (RDA).
    8. Identify high-quality food sources of protein.
    9. Discuss various forms of vegetarianism.
    10. Describe the effects of protein deficiencies and excesses on general health as well as oral health.
  5. Describe the Water Soluble vitamins as they relate to systemic and oral health.
    1. Discuss the functions of water soluble vitamins in general.
    2. Differentiate between the water soluble and the fat soluble vitamins.
    3. List the functions of Vitamin C.
    4. Explain the systemic and oral manifestations/disorders of Vitamin C deficiencies.
    5. State the RDA for Vitamin C.
    6. Identify dietary food sources of Vitamin C.
    7. Discuss conditions requiring an increase of the recommended daily allowance for vitamin C.
    8. Describe the toxic effects of Vitamin C.
    9. List factors that can depress Vitamin C levels.
    10. Identify individual functions of each B vitamin.
    11. Identify group functions of the B Complex vitamins.
    12. State the RDA for each B vitamin
    13. Identify dietary food sources for each B vitamin
    14. Describe the systemic and oral manifestations/disorders of B Complex deficiency.
  6. Explain the Fat Soluble vitamins as they relate to oral and systemic health.
    1. Explain the functions of A, D, K, and E
    2. State the RDA for each fat soluble vitamin
    3. Identify dietary food sources for each fat soluble vitamin
    4. Describe the systemic health and oral manifestations/disorders of each fat soluble vitamin deficiency and toxicity.
    5. Identify group functions of fat soluble vitamins in relation to oral health.
    6. List and explain the antioxidants.
  7. Summarize the interrelationship of the metabolism of carbohydrates, lipids, protein and water as it relates to systemic and oral health.
    1. State the calories per gram of carbohydrates, lipids, and protein.
    2. Explain the factors that effect energy balance and weight control.
    3. Summarize the factors that make up the Basal Energy Expenditure.
    4. Give examples of factors that affect the Basal Metabolic Rate.
    5. State the daily requirement for water.
    6. Identify sources of water.
    7. State the functions of water.
    8. State the effects of water imbalances on the oral cavity.
    9. Identify the electrolytes.
    10. Describe the functions of an electrolyte.
    11. Explain factors requiring an increase of daily requirements of water.
  8. Describe Mineral Nutrition as it relates to systemic and oral health.
    1. List the major minerals and the trace minerals. (Know Abbreviations)
    2. Explain the function for each major mineral.
    3. State the RDA for each major mineral.
    4. Identify dietary food sources for each major mineral.
    5. Describe the systemic health and oral disorders/manifestations of each major mineral relating to the toxicity or deficiency of the mineral.
    6. Identify the group functions of minerals in relation to oral health and systemic health.
  9. Demonstrate formulating dietary recommendations  according to individual needs.
    1. Apply nutritional directions for patients who are pregnant, lactating or menopausal
    2. Explain ways to handle typical nutritional problems that occur in infants, young children, school-age children and adolescents
    3. Give examples of eating disorders.
    4. Describe oral manifestations of Bulimia Nervosa.
    5. Summarize oral health care interventions of eating disorders.
    6. Explain physiological changes altering an older individual's nutritional status.
    7. Give examples of factors influencing food intake of older patients.
    8. Explain how a patient can obtain adequate nutrients from different cultural/religious food patterns.
    9. Explain ways to make economical food purchases.
    10. Explain how to retain nutrient value of food during storage and preparation.
  10. Evaluate a dietary analysis to include nutritional counseling with an emphasis on dental caries and periodontal disease.
    1. Explain the dental hygiene process of care as it relates to completing a dietary analysis.
    2. Identify patients who would benefit from a dietary analysis.
    3. Demonstrate how to obtain a diet diary from a client.
    4. Explain the role of diet and a dietary analysis in the prevention of dental caries.
    5. Explain the influences of diet on periodontal disease.
    6. Generate a dietary report utilizing interactive nutrition tools.
    7. Identify excesses and deficiencies of the dietary report.
    8. Create a dietary plan to address oral and systemic health concerns.
    9. Integrate EXPLORE-GUIDE-CHOOSE techniques of motivational interviewing during nutritional counseling.
    10. Explain the importance of reinforcement by follow-up dietary analysis, (food recall).



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