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Nutrition in Dentistry, 4th ed.

The only nutritional guide designed specifically for the dental clinician!

Every chapter in this new, expertly revised full-color third edition of The Dental Hygienist's Guide to Nutritional Care relates to oral health and disease. Learn how to assess your patient's eating habits and how proper nutrition can improve both oral health and overall fitness. Case studies are used throughout to demonstrate how concepts can be applied to specific clinical situations.

Nourishment for hygienists and good for dentists too:

  • New! Pros and cons of popular high-protein diets.
  • New! Nutritional value of bottled water, energy drinks, and sports drinks.
  • New! Ways to maintain brain health
  • New! Updated dietary guidelines for Americans and the USDA's MyPyramid Steps to a Healthier You

This outstanding practical text also includes vitamin and mineral information organized by oral effects on soft or structural tissues; quick facts that can affect a patient's care; nutritional issues relevant to such medical issues as diabetes, obesity, and hypertension.

"Nicely explained causal effects between nutrition and dental problems (Nutrition in Dentistry)."

-Karen S. Dickerson, RDH
Derby, KS

Nutrition in Dentistry, 4th ed.

How to know what to order? If you would like to receive an electronic copy of the book and test then choose our PDF or eBook options! Does a friend already have the book or do you? Then just order a test that can be delivered either via email or mailed as a hard copy.  All tests can be taken online or via our mail option.

Nutrition in Dentistry, 4th ed.

Nutrition in Dentistry, 4th ed.
(book and both tests) Traditional Hardcopy

15 hours    $126.95

Nutrition in Dentistry, 4th ed.
(ebook and both tests) Online Only

15 hours    $126.95

The Dental Hygientist's Guide to Nutritional Care
(book only)

The Dental Hygientist's Guide to Nutritional Care
(eBook only)

Nutrition in Dentistry, 4th ed.
(both tests without the book)

15 hours   $50.00

Nutrition in Dentistry, 4th ed.
(test only - Essentials)

8 hours    $25.00

Nutrition in Dentistry, 4th ed.
(test only - Specific Applications)

7 hours    $25.00

Last reviewed: September 1, 2016
Expires: September 1, 2019

Nutrition in Dentistry, 4th ed.

About the Authors

Cynthia A. Stegeman, RDH, MEd, RD, LD, CDE, is an Associate Professor in the Dental Hygiene Program at the University of Cincinnati, Raymond Walters College and has taught Nutrition and Health Education for almost 20 years. She is also a Certified Diabetes Educator and practiced in clinical dietetics with emphasis in cardiac rehabilitation, diabetes education, disordered eating, and sports nutrition. In addition, she speaks to numerous community and professional groups and has written several publications on nutrition and dentistry. She plays a very active leadership role in the local, state, and national American Dietetic Association. She is currently completing a doctorate degree with a dissertation emphasis on dentistry, diabetes, and nutrition.

Judi Ratliff Davis, MS, RD, is currently employed in Austin, Texas, at the State Department of State Health Services as a Quality Assurance Nutrition Consultant for the Women, Infants and Children (WIC) program. She has been an active member of the American Dietetic Association for 40 years.

She has had a variety of experiences in the field of nutrition, including teaching, clinical dietitian, and consultant. She has taught various nutrition and food service courses at Tarrant County Junior College in Fort Worth, Texas.

Her roles as a clinical dietitian include Home-Based Community Support, Tarrant County Mental Health Mental Retardation; Rehabilitation Hospital of North Texas, Arlington, Texas; Fort Worth State School, Fort Worth, Texas; Rex Hospital in Raleigh, North Carolina; and Baptist Memorial Hospital in San Antonio, Texas. She has also worked as a nutrition consultant for nursing homes and mental health facilities in western Virginia, San Antonio, and the Dallas-Fort Worth area, for the Greenhouse, a health spa in Arlington, Texas, and the Sugar Association.

Nutrition in Dentistry, 4th ed.

Course Objectives

When you complete this course, you will take a written or online test that measures your ability to identify:

Course 1: Essentials (Chapters 1 - 11)

  1. Basic concepts of nutrition and food choices.
  2. Digestive factors and nutrients that affect the oral cavity.
  3. The physiologic roles and best sources of carbohydrate, protein, and lipids.
  4. Metabolic processes and their effects.
  5. The roles of vitamins and minerals in calcified structures.
  6. Vitamins, minerals, and fluids required for oral soft tissues and salivary glands.

Course 2: Specific Applications (Chapters 12 - 20)

  1. Nutrition and its effects on the oral health of adult females and older adults.
  2. Nutritional requirements from infancy through adolescence for good oral health.
  3. How nutrition and medications relate to dental caries, gingivitis, periodontal disease, and other oral cavity alterations.
  4. Physiologic factors and systemic diseases that affect oral health.
  5. Benefits of specific foods, vitamins, and minerals.
  6. Factors related to nutritional assessment and counseling.

Nutrition in Dentistry, 4th ed.

Table of Contents

When you complete this course, you will take a written or online test that measures your ability to identify:

  • PART I Orientation to Basic Nutrition
       1 Overview of Healthy Eating Habits
       2 The Alimentary Canal: Digestion and Absorption
       3 Carbohydrates: The Efficient Fuel
       4 Protein: The Cellular Foundation
       5 Lipids: The Condensed Energy
       6 Use of the Energy Nutrients: Metabolism and Balance
       7 Vitamins Required for Calcified Structures
       8 Minerals Essential for Calcified Structures
       9 Nutrients Present in Calcified Structures
       10 Vitamins Required for Oral Soft Tissues and Salivary Glands
       11 Water and Minerals Required for Oral Soft Tissues and Salivary Glands
  • PART II Considerations of Clinical Nutrition
       12 Nutritional Requirements Affecting Oral Health in Women
       13 Nutritional Requirements During Growth and Development and Eating Habits Affecting Oral Health
       14 Nutritional Requirements for Older Adults and Eating Habits Affecting Oral Health
       15 Other Considerations Affecting Nutrient Intake
       16 Effects of Systemic Disease on Nutritional Status and Oral Health
  • PART III Nutritional Aspects of Oral Health
       17 Nutritional Aspects of Dental Caries: Causes, Prevention, and Treatment
       18 Nutritional Aspects of Gingivitis and Periodontal Disease
       19 Nutritional Aspects of Alterations in the Oral Cavity
       20 Nutritional Assessment and Counseling Dental Hygiene Patients
  • Appendices
       Glossary
       Growth Charts
       Sources for Reliable Nutrition Information
       Recommended Journals and Newsletters
       Comparison of Popular Diets
       Answers to Nutritional Quotient Questions
  • Index

Nutrition in Dentistry, 4th ed.

Effects of Systemic Disease on Nutritional Status and Oral Health

As you have already learned, nutritional deficiencies frequently are manifested in the oral and head and neck areas. Oral lesions can be a reflection of or a marker for disease elsewhere.

The oral cavity cannot be isolated from, and is not immune to, what is occurring in the rest of the body, because oral tissues are nourished by the same blood supply that provides oxygen and nutrients to cells throughout the entire body. Oral tissues may reflect changes in the nutrient supply or other metabolic alterations. Oral manifestations are only a single part of the total systemic state.

Oral problems may develop due to disease processes or therapies, or by nutritional deficiencies. The subsequent oral issues can cause inadequate intake. Systemic diseases or medications usually prescribed for these conditions may cause alterations in the oral cavity, such as oral lesions, xerostomia, or muscular weakness.

These oral alterations may lead to changes in eating patterns, which frequently have a general debilitating effect on the entire body. For example, food preferences are affected by one's ability to chew.

Patients with reduced masticatory efficiency usually choose soft foods, which may not provide adequate amounts of essential nutrients. Patients with tooth loss, malocclusion, or ill-fitting dentures or partials may be at increased risk of inadequate nutrients such as protein, some vitamin B vitamins, vitamin D, calcium, magnesium, and phosphorus.

The body is dependent on nutrients from foods eaten to regenerate and repair diseased tissues. Provisions must be made to provide these nutrients in adequate amounts on a regular basis.

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