This document discusses diet and its relationship to oral health. It defines diet and different types of carbohydrates like simple and complex carbohydrates. Simple carbohydrates are more cariogenic and include sugars while complex carbohydrates like starch must be broken down before the body can use them. Dental caries occurs when acid-producing bacteria in dental plaque converts carbohydrates like glucose and sucrose into acid, causing tooth decay. Frequency and stickiness of cariogenic food intake and lack of water increase the risk of caries. A dietary assessment identifies oral health risks and cariogenic habits to provide dietary recommendations.
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This document discusses diet and its relationship to oral health. It defines diet and different types of carbohydrates like simple and complex carbohydrates. Simple carbohydrates are more cariogenic and include sugars while complex carbohydrates like starch must be broken down before the body can use them. Dental caries occurs when acid-producing bacteria in dental plaque converts carbohydrates like glucose and sucrose into acid, causing tooth decay. Frequency and stickiness of cariogenic food intake and lack of water increase the risk of caries. A dietary assessment identifies oral health risks and cariogenic habits to provide dietary recommendations.
This document discusses diet and its relationship to oral health. It defines diet and different types of carbohydrates like simple and complex carbohydrates. Simple carbohydrates are more cariogenic and include sugars while complex carbohydrates like starch must be broken down before the body can use them. Dental caries occurs when acid-producing bacteria in dental plaque converts carbohydrates like glucose and sucrose into acid, causing tooth decay. Frequency and stickiness of cariogenic food intake and lack of water increase the risk of caries. A dietary assessment identifies oral health risks and cariogenic habits to provide dietary recommendations.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPTX, PDF, TXT or read online from Scribd
This document discusses diet and its relationship to oral health. It defines diet and different types of carbohydrates like simple and complex carbohydrates. Simple carbohydrates are more cariogenic and include sugars while complex carbohydrates like starch must be broken down before the body can use them. Dental caries occurs when acid-producing bacteria in dental plaque converts carbohydrates like glucose and sucrose into acid, causing tooth decay. Frequency and stickiness of cariogenic food intake and lack of water increase the risk of caries. A dietary assessment identifies oral health risks and cariogenic habits to provide dietary recommendations.
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DIET
Refers to the customary allowance of food and drink taken by any person from day to day
DIET COUNSELING Provides
individualizing nutritional care for encouraging modification of eating habits Assist in prevention or treatment of nutrition Caries and other oral disorders Cardiovascular disease Cancer Obesity Diabetes
TYPES OF CARBOHYDRATE Simple
Carbohydrates
Include sugars found naturally in foods such as fruits, vegetables milk, and milk products. Simple carbohydrates also include sugars added during food processing and refining. In general, foods with added sugars have fewer nutrients than foods with naturally-occurring sugars. Most cariogenic sugar
sucrose
EXAMPLES OF SIMPLE CARBOHYDRATE
Brown sugar Corn sweetener Corn syrup Dextrose Fructose Fruit juice concentrates Glucose High-fructose corn syrup Honey Invert sugar Lactose Maltose Malt Syrup Molasses Raw sugar Sucrose Sugar Syrup
COMPLEX CARBOHYDRATES
Starch and dietary fiber are the two types of complex carbohydrates. Starch must be broken down through digestion before your body can use it as a glucose source. Quite a few foods contain starch and dietary fiber such as breads, cereals, and vegetables: Starch is in certain vegetables (i.e., potatoes, dry beans, peas, and corn). Also found in breads, cereals, and grains.
Dietary fiber is in vegetables, fruits, and whole grain foods.
DENTAL CARIES
Dental caries occurs when acidproducing bacteria dominate the sticky coating (plaque) on the surface of the tooth. These bacteria convert fermentable carbohydrates such as glucose, fructose, sucrose and cooked starches into lactic acid, thus making plaque acidic. The acidic plaque causes demineralization of the tooth enamel and the underlying dentine. This eventually leads to loss of tooth structure and further bacterial invasion.
PHYSICAL FORM AND CONSISTENCY OF
CARIOGENIC FOODS Liquids Soft solid or sticky and retentive foods Hard solid or slowly dissolving foods
FREQUENCY OF INTAKE OF CARIOGENIC
FOODS Daily or occasionally Number of between meal snacks How many snacks include cariogenic foods Increase frequencies the risk of caries increased Frequency is bigger factor than quantity
ORAL RETENTIVENESS OF CARIOGENIC FOODS
Retention time
The period which the food remains in contact with the teeth
SEQUENCE OF FOOD CONSUMPTION RELATED
TO CARIES INCIDENCE Eating sugar at the end of meal is considered cariogenic Eating fermentable carbohydrates at the beginning of a meal or between non-cariogenic foods is less cumulative in cariogenic potential Protein and fat are not metabolized by bacteria and should be eaten at the end of a meal Cheese eaten after sweets or at the end of meal prevents the decrease in pH and production of acids in the oral cavity
Role
of water
Aids in rinsing sugars from the tooth Decreases cariogenic activity Buffering agent
PURPOSES OF A DIETARY ASSESSMENT
Identify patients at nutritional and oral health risk and to refer to a physician or registered dietician when intervention is indicated. Provide an opportunity for a patient to study personal dietary habits objectively. Obtain an overall picture of the types of food in patients diet, food preferences and quantity of food eaten.
Study
the food habits and snacking patterns. Record frequency of use and when the cariogenic food is consumed. Determine the overall consistency of the diet.
Identify nutritional status of an individual. Provide basis for collaborating with the patient
COMPONENTS OF A DIETARY ASSESSMENT
Patient History Clinical Evaluation
FORMS USED FOR ASSESSMENT
24-hour
recall
A diary of the patients dietary intake over the previous 24 hours
Food
diary:3-7 days
more accurate account of a patients intake A follow-up visit the patients diary is evaluated for: eating patterns consumption and frequency of fermentable CHO nutritional adequacy
SCORING THE SWEETS (CARIES-PROMOTING POTENTIALS)
Reference foods considered cariogenic Weight and score X1
Liquid: soft drinks, fruit drinks, cocoa, sugar and honey in beverages, nondairy creamers, ice cream, sherbet, flavored or frozen yogurt, pudding, custard, jello
Solid and sticky:
Cakes, cupcakes, doughnuts, sweet rolls, potato chips , pretzels, pastry, canned fruit in syrup, bananas, cookies, chocolate candy, caramel, toffee , jelly beans other chewy candy, chewing gum, dried fruit, marshmallows, jelly, jam
X2
Slowly dissolving: Hard candies, breath mints, antacid tablets, cough drops
X3
SWEET SCORE (RISK FOR DENTAL CARIES)
0-4 Low risk
5-9
Moderate risk
Greater than 10
High risk
HOW TO LOWER YOUR RISK TO CARIES
Cut down on the frequency of between meal sweets Do not sip constantly on sweetened beverages Avoid using slowly dissolving items like hard candy, cough drops, etc. Eat more non decay promoting foods such as low fat cheese, raw vegetables, crunchy fruits, nuts, popcorn, bottled water
REPORTED BY Doloso Shyra Jacosalem Miralyn Kim, Chan Yang Kim, Sung Min Santiago Remily Yousuf Mariam
