Nutrition, Diet, And Oral Health Students 2003

7/26/2019 Nutrition, Diet, And Oral Health Students 2003

1/18

Nutrition, diet, and

oral health


2/18

Nutrition and diet Nutrient: substances found in food that

provide energy, promote growth andrepair tissues, and regulate metabolism

Nutrition: the study of food and nutrientsand their eect on health, growth anddevelopment of the individual.

Diet: the diet is the sum of foodconsumed by a person or other organism

a dietis the usual selection of foodseaten by a person or animal


3/18

Diet counseling

Diet counseling: is a meeting

between dentist and patient to knowmore about the patients diet andprovide an advice for a healthy diet.


4/18

Why diet counseling isimportant

!o know more about patients diet

!o assess the "uality of the diet

#good or bad diet$ !o assess patients eating habits

!o evaluate the potential of patients

diet toward the oral health.


5/18

%ow a diet can be healthy?

Healthy diet is a balanced diet thatnaturally supplies all the essentialnutrients for body.


6/18

%ow a diet can be healthy#continue$

&alanced diet should include the followingdaily:

'mphasi(es fruits, vegetables, whole

grains, and fat)free or low)fat milk andmilk products

*ncludes lean meats, poultry, +sh, beans,eggs, and nuts and

*s low in saturatedfats, transfats,cholesterol, salt #sodium$, and addedsugars


7/18

-ood yramid

-ood /uide yramid is one way forpeople to understand how to eathealthy


8/18

-ood yramid


9/18

rotein#0 calories1gram$

roteins: are large organiccompounds made of amino acids.

Daily re"uirements:

women need 02 grams of protein perday.

men need 32 grams of protein perday


10/18

4alnutrition

Malnutritionis a general term for amedical condition caused by animproper or insu5cient diet.


11/18

4inerals#6 calories1gram$

chemical elements re"uired by livingorganisms

7upport biochemical reactions. e.g.

8alcium #bone, tooth structure, andmuscles$,

*ron #hemoglobin$, and *odine #!hyro9in$

ppropriate intake levels of minerals

are re"uired to maintain optimal health


12/18

;itamins#6 calories1gram$

vitamin is an organic compoundre"uired as a nutrient in tiny amountsby an organism.

Not synthesis in su5cient "uantities bythe body.

4ust be obtained from diet.

%ave diverse functions: s hormones #vitamin D$

s antio9idants #vitamin '$

8ollagen synthesis #vitamin 8$


13/18

;itamins de+ciency

De+ciency: improper amount:

rimary #insu5cient intake$

7econdary #improper use$

;itamins de+ciencies interfere with

proper function of vitamins:)Scurvydue to vitamin


14/18

8arbohydrates#0 calories1gram$

7imple organic compounds that arealdehydes or ketones with many

hydro9yl groups added. %ave 4ultiple roles such as:

storage and transport of energy

#starch, glycogen$structural components #cellulose in

plants$


15/18

8arbohydrates

8lassi+cation:

4onosaccharide : e.g. glucose ,fructose

Disaccharides: e.g. milk sugar #lactose$, cane sugar #sucrose$.

8omple9 #oligosaccharides andpolysaccharides$ e.g. starch, cellulose


16/18

8arbohydrates and caries

&acteria in the oral cavity#7treptococcus mutants$ convertcertain carbohydrates into lactic acid

#fermentation$. !hese carbohydrates called

fermentable carbohydrates #e.g.:

sucrose, glucose, fructose$ >actic acid lead to deminerali(ation of

tooth surface #loss of minerals$


17/18

8ariogenic potential of food

8ariogenic potential: ability to cause caries.

!he cariogenic potential of food depend on:

composition

te9ture

solubility

retentiveness

ability to stimulate saliva ?ow


18/18

Documents

Nutrition, Diet, And Oral Health Students 2003