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Course/Program Inventory

DTA 1091 - Prevention & Nutrition


Clock Hours: 25

Delivery Mode
on-ground

Course Description:
This course provides the student with basic principles of 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 physiotherapy, and systemic and topical fluoride are taught as it relates to oral health. 

Student Learning Outcomes:
Unit #1 Dental Caries and Periodontics  

  1. Pronounce, define, and spell the key terms.  

  1. Classify dental caries as an infectious disease and name the two types of bacteria that cause dental caries.  

  1. Explain the caries process, which includes:  

  1. The factors that cause dental caries.  

  1. How dental caries is transmitted.  

  1. The four surfaces of a tooth where dental caries can occur.  

  1. The development of dental caries.  

  1. Why secondary (recurrent) caries is difficult to diagnose.  

  1. The risk factors for root caries.  

  1. Discuss early childhood caries (ECC), which includes:  

  1. The most common chronic disease in children.  

  1. The risk factors for early childhood caries.  

  1. How ECC is transmitted.  

  1. The consequences of early childhood caries.  

  1. Explain the importance of saliva related to tooth decay.  

  1. Describe the advantages and disadvantages of each method of detecting dental caries.  

  1. Explain the goal of CAMBRA.  

  1. List the methods of caries intervention.  

  1. Describe the current caries risk assessment tests.  

  1. Pronounce, define, and spell the key terms.  

  1. Name and describe the periodontium, which includes:  

  1. The structures and tissues of the periodontium.  

  1. The prevalence of periodontal disease.  

  1. Identify systemic factors that may cause periodontal disease.   

  1. Discuss the causes and risk factors of periodontal disease.  

  1. Identify and describe the two basic types of periodontal disease and explain the significance of biofilm and calculus in periodontal disease.  

  1. List the seven basic case types and signs and symptoms of periodontal disease.   

  1. Discuss the use of dental perioscopy in the use of periodontal therapy.  

 

Unit #2 Prevention Dentistry  

  1. Pronounce, define, and spell the key terms.  

  1. Discuss preventive dentistry, which includes:  

  1. The goal of preventive dentistry.  

  1. The components of a preventive dentistry program.  

  1. The guidelines for preventive patient education.  

  1. Discuss the benefits of early dental care, which include: 

  1. Why dental care is important for pregnant women.  

  1. The method used to clean a baby’s mouth.  

  1. When children should first visit the dentist.  

  1. The purpose of dental sealants.  

  1. Describe age-related changes in oral health. 

  1. Describe the effects of water fluoridation on the teeth, which include:  

  1. How fluoride works.  

  1. Safe and toxic levels of fluoride.  

  1. The precautions to protect patients from receiving too much fluoride.  

  1. The purpose of a fluoride needs assessment.  

  1. Sources of systemic and topical fluoride.  

  1. Describe the relationship between nutrition and dental caries, including the steps involved in analyzing a food diary.  

  1. List the oral hygiene products available to aid in a plaque control program, which include:  

  1. Toothbrushing techniques.  

  1. The process required for cleaning a denture.  

 

Unit #3 Nutrition  

  1. Pronounce, define, and spell the key terms.  

  1. Discuss the link between nutrition and dental assisting, which includes:  

  1. How diet and nutrition can affect oral conditions.  

  1. Why the study of nutrition is important to the dental assistant.  

  1. Regarding national recommendations and guidelines for nutrition:  

  1. Discuss the components of the Healthy People 2020 report.  

  1. Describe the difference between recommended dietary allowances (RDAs), Dietary Reference Intakes (DRIs), and Dietary Guidelines for Americans.  

  1. List the five areas of MyPlate.  

  1. Explain Canada’s food guide rainbow.  

  1. Regarding nutrient components: 

  1. Describe the role of carbohydrates in the daily diet and explain the relationship between frequency and quantity of cariogenic foods in causing tooth decay.  

  1. List the three types of proteins.  

  1. Describe the role of fats in the daily diet, including cholesterol and antioxidants.  

  1. Describe the difference between vitamins and minerals and explain the need for each in the daily diet.  

  1. Explain the importance of water in the daily diet.  

  1. Explain the difference between diet modification and dietary analysis.  

  1. Explain how to interpret food labels, including the criteria that must be met for a food to be considered “organic.”  

  1. Discuss the health and oral implications of eating disorders.  

  1. List the five healthy habits for a long life.