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Course/Program Inventory

DTA 1090 - Prevention & Nutrition


Clock Hours: 38

Delivery Mode
on-ground

Course Description:
This course provides the student with basic principles nutrition and dietary counseling related to oral health. The philosophy of preventive dentistry and the fundamental knowledge of the disease triad plaque, hygiene index, oral physio therapy, systemic and topical fluoride are taught as it relates to oral health.

Student Learning Outcomes:
UNIT #1 INTRODUCTION TO ORAL HEALTH EDUCATION

  1. Discuss the rationale and philosophy of preventive dentistry.
  2. Describe and explain the three (3) types of prevention, and give an example of each.
  3. Explain the importance of preventive dentistry in disease control.
  4. Describe the assistant’s role in preventive dentistry.

 

UNIT #2 DENTAL PROPHYLAXIS

  1. List the clinical characteristics of plaque, calculus, and materia alba.
  2. Explain the formation process of plaque, including the roles of the acquired pellicle intercellular matrix, including the bacteria involved in the various states of plaque formation.
  3. Explain the role of plaque in calculus formation and its involvement in the early or latter stages of calculus formation.
  4. Compare the clinical characteristics of dental plaque and materia alba.
  5. Recognize acquired pellicle, dental plaque, materia alba, and food debris on a classmate.
  6. Recognize dental calculus on a classmate.
  7. Apply knowledge of prevention and control of calculus in patient instruction.
  8. Restate and explain the role of food in plaque formation.
  9. Discuss theoretical approaches to plaque formation.
  10. Identify common sites of plaque and calculus.
  11. Discuss methods of removal of pellicle, plaque, calculus, and materia alba.
  12. Describe the destructive process of plaque as it relates to the decalcification of enamel, i.e. acid sugar.

 

UNIT #3 DENTAL CARIES

  1. Ecplain what is meant by the disease triad.
  2. Discuss the pathological process of dental caries.
  3. Relate the relationship of plaque to caries.
  4. Summarize on paper or to a classmate the relationship of dental plaque to dental caries.

 

UNIT #4 PERIODONTAL DISEASE

  1. Analyze and explain why effective plaque control can prevent periodontal disease.
  2. Name 4 general approaches on how to prevent periodontal disease.
  3. Relate information to the prevalence of periodontal disease among young adults and adults.
  4. Summarize systemic effects of nutrition on periodontal disease.

 

UNIT #5 PREVALENCE AND INCIDENCE OF CARIES AND PERIDONTAL DISEASE

  1. Give reasons for the periodontal index and compare subjective, objective, and quantitative measure.
  2. Evaluate and discuss the distribution of caries and periodontal disease as related to age, sex, race, income, education, and geographic region in the U.S.
  3. Discuss Dental Public Health Dentistry.

 

UNIT #6 PREVENTION

  1. Describe the historical aspect of fluoridation.
  2. Differentiate between systemic and topical fluoride.
  3. Explain the advantages and disadvantages of public water fluoridation.
  4. Describe the agents for topical fluoride application.
  5. Describe alternative methods of providing systemic fluoridation.
  6. Describe the effects and benefits of fluoride.
  7. Describe and compare the advantages and disadvantages of topical fluoride.
  8. Select the three (3) topical fluoride solutions commonly used, describe and compare their techniques and effectiveness.
  9. Suggest a program of oral hygiene care that includes the greatest amount of fluoride possible without harmful effects.
  10. Differentiate and compare the action of fluoride on tooth development, tooth classification and post-eruptive patterns.
  11. Summarize and differentiate between the two (2) caries activity tests.
  12. Evaluate the rationale of placing pit and fisure sealants.
  13. Describe the chemical compositions of sealant material.
  14. Contrast the two (2) application techniques for pit and fissures.
  15. Describe and explain the purpose of etching the enamel surface before applying the sealant material.

 

UNIT #7 THERAPEUTICS

  1. Define a therapeutic dentifrice.
  2. Select the dentifrices, approved by the Council on Dental Therapeutics.
  3. Explain the classification of dentifrices as evaluated by the American Dental Association.
  4. Select a dentifrice for caries control, abrasiveness desensitization and cleaning ability.

 

UNIT #8 ORAL HYGIENE INSTRUCTION

  1. Demonstrate why reinforcement by follow up reevaluations is important.
  2. Describe and explain why a complete medical and social history is necessary when assessing a patient’s nutritional state.
  3. Assess the motivational factors that are important in discussing individuals oral hygiene instructions versus group instruction.
  4. Explain the three divisions in giving oral hygiene instructions to a patient.
  5. Compare the advantages and disadvantages of group OHI.
  6. Give complete OHI to a classmate.
  7. Summarize the importance of stressing positive goals and stressing avoiding negative terminology.
  8. Outline a complete plan for individualizing patient education giving individual oral hygiene instructions to a patient.

 

UNIT #9 INTRODUCTION TO NUTRITION

  1. Discuss the importance of the relationship of the diet to preventive dentistry.
  2. The functions of food as it relates to optimum oral health.
  3. Differentiate between hunger and appetite.
  4. Compare and differentiate between the following:
    1. recommended dietary allowance
    2. minimum daily allowance
    3. Specific recommended dietary allowance
  5. Recognize and explain the advantages and disadvantages of different tooth brush designs.
  6. Explain the functions of tooth brushing.
  7. Demonstrate, using a typodont the correct method of brushing.
  8. Explain the need for using disclosing agents, and their action.
  9. Apply disclosing agents on a classmate.
  10. Describe and explain the steps and procedures in the Stillman’s, Bass, and Charter’s method of toothbrushing.
  11. State the purpose of dental floss.
  12. Describe the proper flossing technique.
  13. Explain the various types of dental floss and state their uses.
  14. Explain the purpose of an oral irrigator and describe its effectiveness.
  15. Discuss when and how to use a stimudent.
  16. Explain the purpose of a bridge cleaner and how to use it.
  17. Select a brush and a method of toothbrushing to be taught on a classmate receiving maximum benefit in removing plaque.
  18. Instruct a classmate in personal toothbrushing methods:

1. how to grasp the toothbrush

2. to use a routine order for brushing

3. utilize the amount of time used to brush

4. to activate the toothbrush in maximum plaque control

19. Compare the manual with the electric toothbrush in effectiveness and motion used during brushing.

20. Evaluate on a classmate the use of an automatic toothbrush.

21. Explain and instruct the purpose of interdental care.

22. Advise a classmate to clean proximal surface.

23. Inform a classmate when to use floss, how to use it and explain which type of floss is to be used.

24. Clean interproximal surface of teeth with floss holder or tape.

25. Relate information to the use of an “oral irrigator”.

 

UNIT #10 BASIC FOOD GROUPS

  1. Classify major nutrients commonly found in each food group.
  2. Explain the five food groups and give examples of foods found in each group.
  3. Interpret foods found in each group and note the primary nutritional contribution of each group.

 

UNIT #11 CARBOHYDRATES

  1. Express the chemical composition of a carbohydrate.
  2. Discuss the classification of carbohydrates.
  3. Explain the functions and utilization of carbohydrates in the body.
  4. Select the major food sources of carbohydrates.
  5. Describe and explain the disease associated with carbohydrate nutrition.
  6. Differentiate the relationship between carbohydrates and caries susceptibility.

 

UNIT #12 PROTEINS

  1. Analyze chemical composition of protein.
  2. Explain the functions and utilization of protein in the body.
  3. Discuss protein requirements, and name major food sources.
  4. Discuss absorption, digestion, and metabolism of protein.
  5. Explain the deficiencies of the lack of proteins.
  6. Differentiate between complete and incomplete proteins and state a minimum of four sources of each.
  7. Write an essay of a minimum of (100) words explaining the utilization of protein by the body.

 

UNIT #13 LIPIDS

  1. Review the chemical composition of lipids.
  2. Differentiate between saturated and unsaturated fatty acids and give examples of each.
  3. Explain the functions and utilization of lipids in the body.
  4. Describe and explain the three (3) divisions of lipids.
  5. Relate sclerosis and its relationship to lipid intake.

 

UNIT #14 MINERALS

  1. Differentiate between a macro and micro mineral element.
  2. Select and assess food sources and function of the following:Calcium, phosphorus, iron, zinc, iodine, potassium, fluoride, magnesium, and other trace elements.
  3. Cite the symptoms of iron deficiency anemia.
  4. State in your words the difference between iron deficiency anemia and pernicious anemia.

 

UNIT #15 WATER

  1. Discuss and explain the (5) five functions of water in the body.
  2. Explain the deficiencies occurring when daily allowance of water is depleted from the body.
  3. Estimate fluid balance, and tell the daily requirements of water.
  4. Assess four (4) means by which the body receives water and loses water.

 

UNIT #16 VITAMINS

  1. Define the term vitamin.
  2. Differentiate between fat soluble and water soluble vitamins.
  3. Discuss and explain the fat soluble vitamins, state their functions, and major food sources.
  4. Relate information to body function in which riboflavin acts as a coenzyme.
  5. Describe the oral manifestations of vitamin deficiencies.
  6. Differentiate and explain the functions and major food sources of each of the following:
    1. Thiamin
    2. riboflavin (B2)
    3. niacin
    4. ascorbic acid (C)
    5. pantothenic (B3)
    6. pyrodoxine (B6)
    7. folacin
    8. cobalamine (B12)
  7. Restate and explain the vitamin deficiency associated with pellagra. 
  8. Discuss and explain why vitamin (K) is essential for the normal function of the blood.
  9. Differentiate the systemic manifestations of ascorbic acid deficiency.
  10. Give reason for the disorders produced by a (B) complex; deficiency,

 

UNIT #17 SPECIAL NUTRITIONAL NEEDS

  1. Describe diet recommendation of the needs for the following:
    1. infancy
    2. childhood
    3. adolescence
    4. pregnancy
    5. lactation
    6. cleft palate
  2. Apply your knowledge of the relationship of nutrition to oral health and to the following situations:
    1. patients with acute infections (e.g. herpes, ANUG)
    2. patients with anomalia (e.g. cleft palate)
    3. patients with oral cancer
    4. children with exfoliative teeth

 

Unit #18 DIETARY ANALYSIS AND COUNSELING

  1. Describe the importance of nutrition in maintaining our hygiene.
  2. Complete and analyze a one week diet history.
  3. Recommend to a classmate the importance of diet counseling.
  4. Explain the difference between interviewing, teaching, and counseling.
  5. Prepare a step by step technique for diet counseling in caries prevention and control.
  6. Relate information to patient misconceptions regarding food.
  7. Assess nutritional deficiencies.
  8. Complete a report in which a chosen fad diet is compared with the four basic food groups.
  9. Differentiate which physical features may give clues about nutritional habits.