1.

TITLE OF COURSE:

PREVENTION AND NUTRITION IN DENTISTRY

PREFIX/NUMBER:

DEA 134

CREDIT HOURS:

2

2.

PREREQUISITE:

DEA 122, DEA 104, DEA 120, DEA 121, DEA 122, and DEA 126.  CORQ DEA 132 or program coordinator consent.

3.

RESOURCES NEEDED:

TEXT:

Nutrition for a Healthy Mouth, Rebecca Sroda, 2006, LLW

Modern Dental Assisting, Torres and Ehrlich, 9^th Edition, 2008, Saunders/Elsevier.

SUPPLIES:

4.

COURSE DESCRIPTION:

Includes techniques in preventive dentistry with an emphasis on fluoride application and oral home care instruction.  Includes nutrition as it applies to dental health and diet counseling.  Covers techniques for coronal polishing.

5.

COURSE GOAL:

To introduce the student to nutrition by applying the knowledge of nutritional analysis and counseling to adequately describe the key nutrients and their role in maintaining optimum dental health and the dietary needs of modified diets for dental patients.  The student will learn disease prevention of the oral cavity with the use of fluorides, home health care aids and through patient education.  Application of coronal polishing, fluoride application and polishing of removable prostheses will be introduced with student experiences and practice in DEA 134 and DEA 175 pre-clinical laboratory situations.  Students will also participate in community service projects promoting preventive oral health and nutrition.

This course carries two credits for a total of 45 contact hours.

Transferability of credit depends on the institution to which the student plans to transfer.

6.

COURSE OBJECTIVES:

At the completion of this unit the student should be able to:

A.

List and describe the three major factors that influence nutrition and dental health.

B.

Differentiate between the terms diet and nutrition and adequate diet.

C.

Differentiate between mechanical and chemical digestion.

D.

Name the enzymes involved in the digestive changes that occur in the mouth, stomach, small intestine, and large intestine.

E.

Define nutrient absorption in the body.

F.

Define metabolism and differentiate between anabolism and catabolism.

G.

Define the term nutrients and describe the role they play in maintaining health.

H.

Discuss the advantages and disadvantages of using nutritional supplements.

I.

Define the term calorie as it is commonly used, and state the amount of calories per gram of carbohydrate, protein, fat, and alcohol.

J.

Describe the concepts of nutrient density and empty calories.

K.

Describe the major nutrients and their functions - carbohydrates, proteins, fats, water, vitamins, and minerals in nutrition.

L.

Name the three classifications of carbohydrates.

M.

Differentiate between glucose and glycogen.

N.

Describe the major functions of fiber and list at least three good sources of fiber.

O.

Describe the role of fats in the diet and identify three types of fatty acids and their sources.

P.

State the role of protein in the diet and identify the terms: complete protein, incomplete protein and essential amino acids.

Q.

Identify essential vitamins and minerals by stating their primary function and listing one good source of each.

R.

List the seven key points in the Dietary Guidelines for Americans.

S.

Describe the relationship of nutrition to oral disease.

T.

Identify the two agencies that regulate the food labeling requirements.

U.

State the importance of special nutritional needs and dental implications in prenatal development, maternal dental care, infancy, baby bottle syndrome, preschool children, school-aged children, adolescence, anorexia nervosa, bulimia nervosa, adulthood, and the elderly.

V.

Describe a full liquid and soft diet and list foods from each group that are included in these types of diets for special dental trauma injuries.

W.

Differentiate between biting and chewing in a modified diet and explain why these are important in planning a diet for a dental patient.

X.

List the special dietary precautions that should be taken by a patient with bonded veneers, fractured anterior tooth, wired jaws, TMJ disorders, orthodontics, ANUG, periodontal surgery, oral surgery, new and immediate dentures.

Y.

Review the role of fluoridation and discuss cariogenic foods in relation to dental plaque and list three types of foods that affect these preventive measures.

Z.

Demonstrate competence in dietary evaluation and counseling by producing weekly diets from a *computer software program according to a set evaluation scale, (guidelines). *Objective applies if appropriate updated computer software program available – OR- Dietary evaluation report will be assigned through internet research.

AA.

List the four key components of preventive dentistry and discuss the role and importance of preventive dentistry.

AB.

Identify the need for preventive dentistry and discuss the cost of dental neglect.

AC.

Identify the role of fluorides in preventive dentistry applied though dinking water, dietary supplements, topical applications, tooth paste and fluoride rinses.

AD.

Discuss the safety hazards of fluoride.

AE.

Pre-clinical Experience: Demonstrate the ability to provide oral health instruction.

AF.

State the rationale for the use of preventive agents and techniques.

AG.

Demonstrate the ability to provide nutrition counseling.

AH.

Describe the limitations and uses of coronal polishing techniques as contrasted with a prophylaxis.

AI.

Name and describe the groups of extrinsic and intrinsic stains on dentition.

AJ.

Identify and describe the functions of the instruments and materials used in coronal polishing.

AK.

Pre-clinical Experience: Demonstrate coronal polishing.

AL.

Pre-clinical Experience: Demonstrate fluoride treatment application.

AM

Pre-clinical Experience: Demonstrate the care of removable dental appliances and prostheses.

AN.

Pre-clinical Experience: Demonstrate your role as a community service leader and dental health educator by completing a patient educations presentation.

AO.

Demonstrate your role as a community service leader and dental health care educator by completing a patient education program on care of removal prostheses.

7.

EVALUATION PROCEDURES:

40%

Will be based on the scores received on unit tests, quizzes, worksheets and assignments.

40%

Will be based on the score received by the student on task performance competencies.

20%

Will be based on student’s attendance and tardiness (3 pts per session = 45 pts. per semester), clinic team rotation participation (5 pts per session = 75 pts per semester), and professional behavior/ work ethic (See Student Handbook - ex. respectable, team player, responsible patient care, dependable, etc.).  3 tardy’s equate to 1 absence.

Raw Score Range

Grading Scale
Letter Grade

Grade Point Earned
(Credit Only)

100

to

93

A

12

92

to

85

B

9

84

to

77

C

6

76

to

68

D

3

67

to

0

F

0

PRECLINICAL AND LABORATORY ROTATION

Due to the importance of professional behaviors and team participation, all Dental Assisting Students must abide by the clinical rotation schedules posted in the Dental Assisting Clinic. 

The following will apply for each student’s assigned weekly rotation:

·         Each student will work within the assigned team when practicing skills and during student skill test out evaluations.

·         Instructor skill test out evaluations will be completed with the assigned rotation team.

·         If a member of the team is not ready for testing, the remaining partners will assist to bring all members to sufficient competency levels for final evaluation by practicing with the assigned group.

·         Do not sign up for instructor test out prior to completing your student evaluation

·         Task Performance sheets left in the clinic or lab will be taken and not returned to the student.

·         Assigned teams waiting for instructor test out evaluation will be responsible for completing the following list:

o   Instrument processing and stocking operatory supplies

o   Clinic and laboratory housekeeping

o   Working together on classroom assignments, homework, DASO Club projects

·         Five (5) team points will be assigned to each team per week. (Total of 75 points per semester)

·         Each student’s behavior will be respectful and professional* to all team members, faculty and patients.  *See page 4 of the DA Student Handbook for professional behavior.

·         Teams not abiding to the above will have the entire week’s points deducted and/or dismissed from clinical or laboratory session. 

8.

OUTLINE:

UNIT I.     Nutrition

UNIT II.   Preventive Dentistry

UNIT III.  Coronal Polishing

UNIT IV.  Patient Education

UNIT V.    Community Health Education

9.

METHODS OF INSTRUCTION:

To be successful in this course, students are expected to participate in discussions, readings, in-class writing, clinical competencies, community projects, and peer review activities. The instructor may assign point values to such activities.

10.

ACADEMIC INTEGRITY:

The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.

11.

ADA NOTICE:

Students who have a documented disability may be eligible to receive accommodations for this class.  Please contact the PCC Adaptive Services Advisors at (719) 549-3331 for further information.