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The dental hygienist's guide to nutritional care / Cynthia A. Stegeman, Judi Ratliff Davis.

By: Contributor(s): Material type: TextTextPublication details: Sant Louis, Missouri : Elsevier Saunders, 2015.Edition: 4th edDescription: xvii, 450 p. : ill. (chiefly col.) ; 28 cmISBN:
  • 9781455737659 (pbk. : alk. paper)
  • 1455737658 (pbk. : alk. paper)
Subject(s): DDC classification:
  • 22 617.601 STE
Online resources:
Contents:
pt. I. Orientation to basic nutrition: 1. Overview of healthy eating habits : Basic nutrition ; Physiological functions of nutrients ; Basic concepts of nutrition ; Government nutrition concerns ; Nutrient recommendations: dietary reference intakes ; Food guidance systems for Americans ; Dietary guidelines for Americans ; 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: Lactose intolerance -- 3. The alimentary canal: 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 ; Physiological roles ; Requirements ; Sources ; Hyperstates and hypostates ; Nonnutritive sweeteners/sugar substitutes ; Health application 4: High-fructose corn syrup -- 5. Protein: the cellular foundation : Amino acids ; Classification ; Physiological 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 ; Physiological 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 metabolis 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 ; 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. Nutrients present in calcified structures : Copper ; Selenium ; Chromium ; Manganese ; Molybdenum ; Ultratrace elements ; Health application 10: Alzheimer disease -- 11. Vitamins required for oral soft tissues and salivary glands : Physiology of soft tissues ; Thiamin (vitamin Bb1s) ; Riboflavin (vitamin Bb2s) ; Niacin (vitamin Bb3s) ; Pantothenic acid (vitamin Bb5s) ; Vitamin Bb6s (pyridoxine) ; Folate/folic acid ; Vitamin Bb12s (cobalamin) ; Biotine (vitamin Bb7s) ; Other vitamins ; Health application 11: Vitamin, mineral, and herbal 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 --
pt. II. Application of nutrition principles. 13. Nutritional requirements affecting oral health in women : Health 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 ; Dietary recommendations and guidelines for growth (children older than 2 years of age) ; Toddler and preschool children ; Attention-deficit/hyperactivity disorders ; Children with special needs ; School-age children (7 to 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 ; Physiological factors influencing nutritional needs and status ; Socioeconomic and psychological factors ; Nutrient requirements ; Eating patterns ; MyPlate for older adults ; Health application 15: Genomics -- 16. Food factors affecting health : Healthcare disparities ; Food 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 hematological disorders ; Gastrointestinal problems ; Cardiovascular conditions ; Skeletal system ; Metabolic problems ; Neuromuscular problems ; Neoplasia ; Acquired immunodeficiency disease ; Mental health problems ; Health application 17: Human papillomavirus --
pt. 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 carcinogenicity ; Dental 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 ; Chronic periodontitis ; Necrotizing periodontal disease ; 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 foods -- 21. Nutritional assessment and education for dental patients : Evaluation of the patient ; Assessment of nutritional status ; Identification of nutritional status ; Formation of nutrition treatment plan ; Facilitative communication skills ; Health application 21: Health literacy.
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Holdings
Item type Current library Collection Call number Vol info Status Date due Barcode Item holds
Book - Borrowing Book - Borrowing Central Library First floor Academic Bookshop 617.601 STE (Browse shelf(Opens below)) 9126 Available 000033191
Total holds: 0

Index : p. 439-450.

Glossary ; p. 432-433.

Includes bibliographical references.

pt. I. Orientation to basic nutrition: 1. Overview of healthy eating habits : Basic nutrition ; Physiological functions of nutrients ; Basic concepts of nutrition ; Government nutrition concerns ; Nutrient recommendations: dietary reference intakes ; Food guidance systems for Americans ; Dietary guidelines for Americans ; 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: Lactose intolerance -- 3. The alimentary canal: 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 ; Physiological roles ; Requirements ; Sources ; Hyperstates and hypostates ; Nonnutritive sweeteners/sugar substitutes ; Health application 4: High-fructose corn syrup -- 5. Protein: the cellular foundation : Amino acids ; Classification ; Physiological 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 ; Physiological 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 metabolis 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 ; 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. Nutrients present in calcified structures : Copper ; Selenium ; Chromium ; Manganese ; Molybdenum ; Ultratrace elements ; Health application 10: Alzheimer disease -- 11. Vitamins required for oral soft tissues and salivary glands : Physiology of soft tissues ; Thiamin (vitamin Bb1s) ; Riboflavin (vitamin Bb2s) ; Niacin (vitamin Bb3s) ; Pantothenic acid (vitamin Bb5s) ; Vitamin Bb6s (pyridoxine) ; Folate/folic acid ; Vitamin Bb12s (cobalamin) ; Biotine (vitamin Bb7s) ; Other vitamins ; Health application 11: Vitamin, mineral, and herbal 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 --

pt. II. Application of nutrition principles. 13. Nutritional requirements affecting oral health in women : Health 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 ; Dietary recommendations and guidelines for growth (children older than 2 years of age) ; Toddler and preschool children ; Attention-deficit/hyperactivity disorders ; Children with special needs ; School-age children (7 to 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 ; Physiological factors influencing nutritional needs and status ; Socioeconomic and psychological factors ; Nutrient requirements ; Eating patterns ; MyPlate for older adults ; Health application 15: Genomics -- 16. Food factors affecting health : Healthcare disparities ; Food 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 hematological disorders ; Gastrointestinal problems ; Cardiovascular conditions ; Skeletal system ; Metabolic problems ; Neuromuscular problems ; Neoplasia ; Acquired immunodeficiency disease ; Mental health problems ; Health application 17: Human papillomavirus --

pt. 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 carcinogenicity ; Dental 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 ; Chronic periodontitis ; Necrotizing periodontal disease ; 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 foods -- 21. Nutritional assessment and education for dental patients : Evaluation of the patient ; Assessment of nutritional status ; Identification of nutritional status ; Formation of nutrition treatment plan ; Facilitative communication skills ; Health application 21: Health literacy.

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