DHYG 2110 Syllabus

Subject Code

DHYG

Course Number

2110

Course Title

Biochemistry and Nutrition Fundamentals for the Dental Hygienist

Prerequisites

Program admission

Corequisites

Terms Offered

Offered Fall

Credit Hours

(2-0-2)

Course Description

This course provides a basic introduction to organic chemistry and biochemistry. It familiarizes students with the role of nutrition in the human body with an emphasis on the dental hygienists role as a nutritional educator. Topics include molecular structure, carbohydrates, proteins, nutrition and digestion, bioenergetics, nutritional aspects, nutritional disorders, and diet assessment.

Course Outcomes

Course Introduction:

Molecular Structure:

The student should be able to:

Express noncovalent bonds to covalent bonds.
Describe the stability of the hydrogen bond.
Describe properties of water.
Draw the structural formula of alkanes, alkenes, alkynes, and aromatic hydrocarbons from their common names.
Write the common names of alkanes, alkenes, alkynes, and aromatic hydrocarbons from their structural formulas.
Write the common names of halides, alcohols, ethers, aldehydes, ketones, carboxylic acids, and amines from their structural formulas.
Draw condensed structural formulas of halides, alcohols, ethers, aldehydes, ketones, carboxylic acids, and amines from their common names.

Nutritional Assessment and Counseling

The student should be able to:

List the general physiological functions of the six nutrient classifications of foods.
Identify factors that influence food habits.
Name the food groups in Choose My Plate.
State the number of servings needed from each of the food groups in Choose My Plate.
Identify significant nutrient contributions of each food group.
State the Dietary Guidelines for Americans and their purpose.
Identify dietary selections in each food group that significantly affect intake of kilocalories, fats, salt, and sugar.
Assess dietary intake of a dental patient/self, using Dietary Guidelines for Americans and Choose My Plate.
Determine special diets for dental patients.
Discuss nutritional education and counseling in the dental setting.
Explain the different purposes of the dietary reference intakes (DRIs), Choose My Plate, and the recommended dietary allowances (RDIs).
Apply basic nutritional concepts to help clients with nutrition-related problems.
Explain how to use the Nutrition Facts Label.
Describe the purpose of Healthy People 2020 and give examples of nutrition objectives relating to health status, risk reduction, and services and protection.
Discuss the importance of a thorough health, social, and dental history.
Describe the components needed to assess the nutritional status of a client.
Explain the types of diet histories and determine situations in which each is more effectively utilized.
Formulate a dietary treatment plan for a dental problem influenced by nutrition.
Identify the steps and considerations in implementing the dietary treatment plan.
Describe the steps in a nutritional counseling session.
Discuss several communication skills that are helpful for the dental hygienist to employ when counseling a client.
Identify individuals in need of nutritional counseling.
Determine client compliance with U.S. Dietary Guidelines.
Assess a client’s diet for adequacy of intake using My Plate.
Calculate ideal body weight, body mass index, and total energy expenditure.
Describe differences in nutritional requirements throughout the life span.
Provide nutritional counseling to control dental caries, promote postsurgical healing and tissue regeneration, reduce incidence of bone loss due to osteoporosis and osteopenia, or achieve optimal health.

Nutritional requirements through the Life Cycle; Considerations affecting nutrient intake; Diet Assessment; Nutritional counseling technique

The students should be able to:

Describe the procedure for introducing solid foods after the initial stage of feeding by bottle or breast.
Discuss ways to handle typical nutritional problems that occur in infants, young children, school-age children, and adolescents.
Be familiar with dental hygiene aspects related to nutritional needs during infancy, early childhood, elementary school years, and adolescence.
Identify nutrition education needs for clients during infancy, early childhood, elementary school years, and adolescence.
Discuss physiological changes that alter the infant’s and adolescent’s nutritional status.
Explain how a client can obtain adequate nutrients from different cultural food patterns.
Identify reasons for food patterns.
Respect cultural and religious food patterns while providing nutritional counseling for clients.
Describe food preparation and storage techniques to retain nutrient value.
Cite referral sources for nutritional resources.
Identify client education necessary for economical food purchases.
Explain the effects of food processing, convenience foods, and fast foods on a client’s overall intake.
List reasons why food additives are used.
List reasons why health quackery can be dangerous.
Identify common themes of health quackery and why they are contrary to scientific information.
Describe the steps in a nutritional counseling session and process.
Discuss several communication skills that are helpful for the dental hygienist to employ when counseling a client.
Identify the factors involved in interpersonal communication, including verbal and nonverbal messages and types of interference.
Describe the listening process and the techniques of clarifying, paraphrasing, and summarizing.
Describe the stages of an interview.
Distinguish open-ended, closed-ended, follow-up, and leading questions.
Discuss why patient motivation is necessary for successful nutritional counseling.

Carbohydrates

The students should be able to:

Classify carbohydrates based on the number of sugar units.
Describe the properties of monosaccharides.
Explain the importance and functions of polysaccharides.
Discuss the sources and daily recommended amount of carbohydrates.
Identify major carbohydrates in foods and in the body.
List ways glucose can be used by the body.
State the functions of dietary carbohydrate.
State why carbohydrates should be included in the diet.
Identify dietary sources of lactose, other sugars, and starches.
State the role and sources of dietary fiber.
State the number of kilocalories provided per gram of carbohydrate.
Describe the role of carbohydrate in the caries process.
Make recommendations concerning carbohydrate consumption when counseling clients about preventing dental caries.

Proteins

The students should be able to:

Classify proteins.
Describe various protein structures.
Describe protein synthesis.
Describe the amino acids found in proteins.
Summarize the urea cycle
Explain the urea cycle function.
Describe the sources of proteins and the daily recommended amount.
Contrast animal and vegetable proteins.
Discuss the functions of assimilated proteins.
Classify foods as sources of high-quality or lower-quality proteins.
Explain how protein foods can be used to complement one another.
Plan menus to include the recommended protein level for a meat-containing diet and a vegetarian diet.
Explain why various physiological states require different amounts of protein.
State the problems associated with protein deficiency or excess.
Assess a client’s protein consumption in terms of deficiency or excess.
Incorporate nutrition principles regarding food intake to prevent protein deficiency and protein excess into client counseling.

Lipids

The students should be able to:

Identify the basic structural units of dietary lipids.
Describe how fatty acids affect the properties of fat.
Name the essential fatty acid and some of its functions.
List the functions of fats in the body.
Describe the sources of fats and the daily recommended amount.
List dietary sources for saturated, monounsaturated, polyunsaturated, omega-3, and trans-fatty acids and cholesterol.
State the number of kilocalories provided per gram of fat.
Consider appropriate interventions when dietary modification of fat intake has been recommended to a client.
Identify nutritional directions for clients concerning fats.
Discuss the effects of excessive fat intake.
Discuss the reasons for including fat in the diet.
Contrast animal and vegetable fats.

Bioenergetics

The students should be able to:

Discuss thermodynamic principles and oxidation-reduction reactions.
Describe energy requirements and mechanisms regulating metabolism.
Explain the importance and function of glycolysis.
Compare and contrast aerobic and anaerobic glycolysis.
Describe how glycolysis is regulated.
Summarize the tricarboxylic acid cycle.
Explain the tricarboxylic acid function.
Describe the secondary metabolic pathways for tricarboxylic acid cyle intermediates.
Describe the formation of glucose from lactate.
Describe glycogen metabolism and its control.
Discuss the interrelationship among the glycogen metabolism, glycolysis, and gluconeogenesis pathways.
Describe fatty acid synthesis.
Explain the importance of fatty acid synthesis.

Nutrition and Digestion

Calculate energy needs according to the client’s weight and activities
Explain physiological sources of energy.
Identify factors affecting the basal metabolic rate.
Assess factors affecting energy balance.
Describe the effects of inadequate energy intake.
Explain the principles for regulating energy balance to a client.
Discuss factors that influence food intake.
Discuss the advantages of digestion.
Describe the functions and origin of saliva and gastric juice.
Describe gastric analysis methods.
Discuss pancreatic juice and intestinal juice.
Describe bile and functions of bile.
Discuss the pH of the intestine.
Describe the bacterial decomposition of carbohydrates, fats, and proteins in the intestine.
Describe general functions of each digestive organ
Identify chemical secretions necessary for digestion of energy-containing nutrients and in what parts of the gastrointestinal tract they are secreted.
Name the nutrients that require digestion and the digested products that can be absorbed.
Explain the role of gastrointestinal motility in the digestion and absorption process.
Identify nutritional directions for digestion and absorption.
Apply digestion and absorption processes that affect nutritional status into dental hygiene practice.

Vitamins

Name and define the fat-soluble vitamins.
Compare the characteristics of water-soluble vitamins with those of fat-soluble vitamins.
Identify functions, deficiencies, surpluses and toxicities, and oral symptoms for vitamins A, D, E, K, and C.
Select food sources for vitamins A, D, E, K, and C.
Identify dental hygiene considerations for vitamins A, D, E, K, and C.
Discuss nutritional directions for clients regarding vitamins A, D, E, K, and C.
Describe oral soft tissue changes that occur in a B-complex deficiency.
Differentiate between scientific-based evidence versus food fads concerning vitamins.
Discuss the role and sources of vitamin B12 for vegetarians.
Compare and contrast the function, sources, and deficiencies or toxicities and associated symptoms of vitamins and minerals important for healthy oral soft tissues.
Identify dental hygiene considerations for vitamins closely involved in maintaining healthy oral soft tissues.
Discuss nutritional directions for vitamins closely involved in maintaining healthy oral soft tissues.
Describe the association between beriberi and alcoholism.
Identify the most prominent oral signs or iron-deficiency anemia.

Minerals essential for calcified structures; Nutrients present in calcified structures

The students should be able to:

Describe the functions and sources of minerals including calcium, phosphorus, iodine, sodium chloride, magnesium, and copper.
List the minerals found in collagen, bones, and teeth and describe their main physiological roles and sources.
Describe causes and symptoms of mineral excesses or deficits.
Discuss the role of water fluoridation in the prevention of dental caries.
Describe advantages and disadvantages of mineral supplementation.
Discuss dental hygiene considerations for clients regarding calcium, phosphorus, magnesium, and fluoride.
List physiological roles and sources of copper, selenium, chromium, and manganese.
List ultratrace elements present in the body.
List reasons why large amounts of one mineral may cause nutritional deficiencies of another.
Apply dental hygiene considerations for trace elements present in calcified structures.
Discuss nutritional directions for clients regarding the role of trace elements present in calcified structures.

Water and minerals required for oral soft tissues and salivary glands

The students should be able to:

Describe the process of osmosis.
Explain fluid and electrolyte balance.
Identify normal fluid requirements and factors that may affect these requirements.
Discuss the roles, imbalances, and sources of water, sodium, potassium, iron, zinc, and iodine.
Describe oral signs and symptoms of fluid and electrolyte imbalances, as well as iron, zinc, and iodine deficiencies.
Identify nutritional directions for clients with fluid and electrolyte imbalances.
Identify diseases and medications that may require dental hygiene clients to restrict sodium intake.
Identify the most prominent oral symptoms or signs or iron, zinc, and iodine deficiency.

Nutritional requirements affecting oral health in females; Nutritional requirements for older adults and eating habits affecting oral health; Effects of systemic disease on nutritional status and oral health

The students should be able to:

List nutrients that are usually supplemented during pregnancy and lactation.
Recommend some changes in food intake during pregnancy and lactation to provide adequate nutrients.
List high-risk factors for pregnancy.
Recognize dental hygiene considerations for clients who are pregnant or breastfeeding.
Identify nutritional directions for the above clients.
Discuss ways to handle typical nutritional problems that occur in older adults.
Know dental hygiene considerations of nutritional needs that occur in older clients.
Identify nutrition education needs for older clients.
Discuss physiological changes that alter the older client’s nutritional status.
Discuss differences in amounts of nutrients needed by older clients as compared with younger clients.
Describe factors that influence the food intake of older clients.
Discuss dietary changes that could be made to provide optimum nutrient intake for older clients.
Recognize various diseases, conditions, and treatments that usually have oral signs and symptoms.
Recognize diseases, conditions, and treatments that are likely to affect nutritional intake.
Discuss appropriate dental hygiene interventions for clients with systemic diseases or conditions with oral manifestations.
Identify nutritional directions for clients with diseases or conditions with oral manifestations.

Nutritional aspects of dental caries: causes, prevention, and treatment; Nutritional aspects of gingivitis and periodontal disease; Nutritional aspects of alterations in the oral cavity

The students should be able to:

Describe the relationship between nutrition and dental health.
Describe specialized nutritional needs.
Explain the roles the tooth, saliva, food, and plaque play as factors in the caries process.
Identify foods that stimulate salivary flow.
Suggest food choices and their timing to improve a cariogenic diet.
Describe the characteristics of some foods that are non-cariogenic or cariostatic.
Provide dietary counseling to a client who is at risk for dental decay.
Identify the role nutrition plays in periodontal health and disease.
List the effects of food consistency and composition in periodontal disease.
Describe the etiological factors associated with gingivitis and periodontitis.
Identify the major structures of the periodontium.
Discuss the components of nutritional counseling for the periodontal client.
List major differences between full liquid, mechanical soft, bland, and regular diets.
Describe the common signs and symptoms of xerostomia and glossitis.
Determine appropriate dietary and oral hygiene recommendations for a client with orthodontics, xerostomia, root caries, dentin hypersensitivity, temporomandibular disorder, and removable appliances.
Identify dietary guidelines given to a client undergoing oral surgery and a client with a new denture, both pre- and postinsertion.
Explain the process of alveolar osteoporosis.

XIV. Nutritional Disorders:

The students should be able to:

Describe major nutritional and/or eating disorders, deficiencies, and

Diseases.

Recognize the risks and benefits of alternative food patterns.
Discuss oral manifestations of eating disorders.

COMPETENCY AREAS:

√ Molecular Structure

√ Carbohydrates

√ Proteins

√ Nutrition and Diet

√ Bioenergetics

√ Nutritional Aspects

√ Nutritional Disorders

√ Diet Assessment

Core Competencies:

C.8 Communicate effectively with individuals and groups from diverse populations both verbally and in writing.

HP. 2 Respect the goals, values, beliefs, and preferences of the patient or client while promoting optimal oral and general health.

HP. 3 Refer patients or clients who may have a physiologic, psychologic, or social problem for comprehensive patient and client evaluation.

HP. 4 Identify individual and population risk factors and develop strategies that promote health-related quality of life.

HP. 5 Evaluate factors that can be used to promote patient or client adherence to disease prevention or health maintenance strategies.

PC.1b Recognize predisposing and etiologic risk factors that require intervention to prevent disease.