Diet and Nutrition in Oral Health

This book can serve as a quick reference and/or as a clinical manual to enable you to answer patient questions and to integrate nutrition into clinical practice as comfortably as you would fluoride and other preventive modalities. This book can also be used as a text, by reading the chapters and answering the questions posed in case studies to test understanding. For diet screening and guidance the book can also be used as a "how-to" manual. Finally, the book can be used as a reference, by referring to those chapters relating to specific nutrition topics, life cycle groups, or health-related conditions, and referring to the last chapter and the appendic for helpful resources.

Nutrition as the foundation of general and oral health — What is an adequate diet? — Energy balance and weight control — Protein for systemic and oral health : meeting needs in a multicultural world — Carbohydrates — Lipids in health and disease — The minerals and mineralization — Vitamins and dietary supplements — Nutrition implications in chronic health conditions : diabetes mellitus, cardiovascular disease, and osteoporosis — Nutrition in the growth and development of oral structures : a closer look — Diet, nutrition, and teeth — Nutrition and the periodontium — Immune-compromising conditions and oral lesions : cancer, oral cancer, auto-immune diseases, AIDS, other oral lesions — Nutrition concerns for the dentally compromised patient : oral surgery, orthodontics, dentures, dysphagia, temporomandibular disorders — Nutrition in pregnancy, infancy, and childhood — Nutrition and dietary practices for adolescence and adulthood — The older patient — Effective communication in dental practice — Principles of diet screening, assessment, and guidance — How medications can affect nutrition, diet, and oral health — Nutrition resources for dental practice.