The Dental Hygienist's Guide to Nutritional Care

Part I Orientation to Basic Nutrition

1 Overview of Healthy Eating Habits
Basic Nutrition
Physiologic Functions of Nutrients
Basic Concepts of Nutrition
Government Nutrition Goals for Population Health
Nutrient Recommendations: Dietary Reference
Intakes
Food Guidance System for Americans
Support Healthy Eating Patterns for All
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—Nutrigenomics
3 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
Physiologic Roles
Requirements
Sources
Hyperstates and Hypostates
Nonnutritive Sweeteners/Sugar Substitutes
Health Application 4—Lactose Intolerance
5 Protein: The Cellular Foundation
Amino Acids
Classification
Physiologic 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
Physiologic 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 Metabolic 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 (Quinone)
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 Microminerals and Ultratrace Minerals in
Calcified Structures
Copper
Selenium
Chromium
Manganese
Molybdenum
Ultratrace Elements
Health Application 10—Alzheimer’s 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)
Pyridoxine (Vitamin B6)
Folate/Folic Acid (Vitamin B9)
Cobalamin (Vitamin B12)
Biotin (Vitamin B7)
Other Vitamins
Health Application 11—Vitamin and Mineral
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
Part II Application of Nutrition Principles

13 Nutritional Requirements Affecting Oral Health
in Females
Healthy 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
Children Older Than 2 Years of Age: Dietary Guidelines

2020–2025 and Healthy People 2030
Utilizing the ChooseMyPlate Website
Toddler and Preschool Children
Attention-Deficit/Hyperactivity Disorder
Children With Special Needs
School-Age Children (7–12 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
Physiologic Factors Influencing Nutritional Needs and
Status
Socioeconomic and Psychological Factors
Nutrient Requirements
Eating Patterns
Dietary Guidelines and MyPlate Website for Older
Adults
Health Application 15—Complementary and
Alternative Medicine and Botanical Supplements
16 Food Factors Affecting Health
Health Care Equity and Disparities
Dietary 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 Hematologic Disorders
Gastrointestinal Problems
Cardiovascular Conditions
Skeletal System
Metabolic Problems
Neuromuscular Problems
Neoplasia
Acquired Immunodeficiency Syndrome
Mental Health Problems
Health Application 17—Human Papillomavirus
Part 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 Cariogenicity
Dental Hygiene Care 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
Periodontitis
Necrotizing Periodontal Diseases
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 Nutrition
21 Nutritional Assessment and Education for Dental
Patients
Patient Assessment
Assessment of Nutritional Status
Identification of Nutritional Status
Formation of Nutrition Treatment Plan
Facilitative Communication Skills
Health Application 21—Health Literacy
Glossary
Answers to Nutritional Quotient Questions
Index