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UNIVERSITY OF TECHNOLOGY, JAMAICA
SYLLABUS OUTLINE
COLLEGE OF HEALTH SCIENCES
SCHOOL ORAL HEALTH SCIENCES
COURSE OF STUDY: Doctor of Dental Medicine
YEAR 1 (Semester 1)
MODULE TITLE: Nutrition and Oral Health
MODULE CODE: DMD1003
DURATION: 15 Hours
CREDIT VALUE: 1
PREREQUISITES: None
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1.0
MODULE DESCRIPTION
This module introduces students of the oral health sciences to the fundamental principles of
nutrition applicable to their course of study. Emphasis is placed on the six major nutrients and
fibre; their general functions and food sources; factors that contribute to malnutrition (under
nutrition and over nutrition) and the resulting impact on the general and oral health status of
individuals at all stages of the life cycle. Dietary guidelines for optimal human health as well as
the role of nutrition in the aetiology and management of general and oral health will also be
explored. An overview of the biochemical interrelationship among macronutrient metabolism,
body composition and the nutritional status of individuals as well as methods of nutritional
assessment are also presented.
2.0 MODULE OBJECTIVES/LEARNING OUTCOMES
GENERAL OBJECTIVES:
At the end of the module, students will be able to:
1. relate the principles of nutrition science and recommended guidelines to the
maintenance of optimal general and oral health status and well being of
individuals at different stages of the life cycle
2. explain how nutrition related factors can promote or undermine oral health
3. select appropriate methodologies to conduct nutritional assessment
4. demonstrate an awareness of the role of nutrition in the aetiology and
management of general and oral health
3.0 MODULE CONTENT AND CONTEXT
Unit 1:
Introduction to Nutrition (4 hrs)
Specific Objectives:
At the end of the unit, students will be able to:
1)
Define the terms: nutrition, food, diet, nutrients and health
2)
Describe the six major nutrients and fibre and their roles and
functions, food sources
3)
Outline the process by which food is digested, absorbed and
assimilated in the body
4)
Describe four characteristics of a nutritious diet
5)
Describe the causes and consequences of malnutrition (under
nutrition and over-nutrition)
6)
Identify the factors that influence food selection
7)
Discuss the interrelationship between nutrition and health status
8)
Explain the significance of dietary recommendations, such as the
Dietary Reference intakes, are and how they are used.
9)
Explain the goals of the Caribbean dietary guidelines
10)
Explain how the Food Guide Pyramid and Exchange lists can be
used to plan diets.
11)
Distinguish between Caribbean and other Dietary
recommendations and guidelines
12)
List and explain the types of information provided on food labels.
13)
Assess nutritional status using the appropriate methodology
14)
Discuss the significance of nutrition in dentistry
CONTENT:
 Key nutrition concepts
Definition of terms: nutrition, food, diet, nutrients, health
Classes of nutrients (carbohydrates, proteins, lipids, vitamins, minerals,
water) and Fibre
Characteristics of a nutritious diet: Adequacy, Balance, Moderation,
Variety
Factors that influence food selection (flavor, economics, demographics,
culture, religion, health, social and emotional, food industry and media,
environment)
Causes and consequences of malnutrition
Dietary Recommendations for reducing risk for specific diseases among
specific groups, Food Guides and Food Labels:
*Dietary Reference Intakes (DRIs): Recommended Dietary
Allowances (RDA), Estimated Average Requirements (EAR),
Adequate Intakes (AI). Tolerable Upper Intake level (UL),
*Caribbean Dietary Recommendations
* The Food Guide Pyramid
* Exchange List
*Food Labels
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*
*
Assessing Nutritional Health
Anthropometry, Biochemical, Clinical and Dietary Assessment 24
hour recall, Food Diary or Food Intake Record, Food Frequency,
Diet History)
Analyzing Nutrient Intake
Nutrition as the Foundation for General and Oral Health
The oral cavity as the gatekeeper to nutrition
How taste and smell affect nutrition
SUGGESTED ACTIVITIES:
Observe demonstration of nutritionist conducting nutritional assessment
Evaluating Food Labels of commonly consumed foods
Unit 2 Nutrition in the Etiology and Management of General and
Oral Health (4 hrs)
SPECIFIC OBJECTIVES:
At the end of the unit, students will be able to:
1. List at least two clinical signs or symptoms for common chronic
diseases conditions
2. List major risk factors for each chronic condition
3. Describe known associations between each chronic condition and
oral health status
4. Suggest basic dietary recommendations for those with oral
manifestations that jeopardize adequate nutrient intake
5. Discuss the nutritional implications of oral lesions
6. Discuss how general nutritional status can affect the growth and
development of oral tissues and structures
7. Describe the role of specific nutrients in the development of oral
tissues and structures
8. Describe how mastication, diet consistency, and texture relate to oral
development
9. Describe nutritional factors possibly associated with cleft palate and
other oral deformities
10. Discuss the concept of enamel demineralization and remineralization
11. Explain how dental erosion differs from the demineralization of
caries
12. Describe the caries process and the role of bacteria
13. Evaluate studies related to diet and caries
14. List the major risk factors for caries formation
15. List cariogenic and cariostatic food factors
16. Discuss the roles of saliva and oral hygiene in caries
17. Describe how nutrition affects the oral mucosa
18. List groups at high nutritional risk and recognize when consultation
is required
19. Provide appropriate diet recommendations for patients with
periodontal conditions
20. Discuss the nutritional implications of oral conditions such as
orthodontia, extractions and orthognathic surgery, dentures,
dysphagia, and temporomandibular disorders
21. Provide dietary suggestions for managing the nutritional issues
associated with each of these conditions
22. Discuss the appropriate use of liquid dietary supplements
23. Develop a nutritionally adequate soft and liquid diet plan for patients
who are functionally impaired or dentally compromised
24. Explain how drugs and nutrients can interact
25. Explain how drug-induced nutritional problems can affect the oral
condition
26. Discuss potential direct and indirect effects of various medications
on the oral cavity
CONTENT
Nutritional and Oral Implications of Common Chronic Conditions:
Hypertension, Osteoporosis
Nutrition in the Growth and Development of Oral Structures
Diet, Nutrition and Teeth
Nutrition and the Peridontium
Nutritional Concerns for the Dentally Compromised Patient
How Medications can Affect Nutrition, Diet and Oral Health
SUGGESTED ACTIVITIES:
Research Project
Unit 3: Nutrition for Oral Health Promotion through the Life Cycle (4 hrs)
SPECIFIC OBJECTIVES:
At the end of the unit, students should be able to:
1) Describe the nutritional needs of pregnant and lactating women
2) Describe the general and oral health benefits of breastfeeding for the
infant and the mother
3) List and describe the caloric and nutrient needs of infants, toddlers,
and school-aged children
4) Identify and discuss the most common nutritional problems of children
5) Discuss the nutrition related oral health issues of infants and children
6) Describe the role of snacks in the food pattern of toddlers and children,
and identify snacks of low cariogenicity
7) Identify key adolescent issues that affect dietary habits and oral health
8) Discuss the health and oral implications of eating disorders
9) Identify key adult issues that affect dietary habits and oral health
10) Discuss diet education strategies appropriate for adolescents and adults
11) List and discuss the factors that affect the nutritional requirements of
older persons
12) Describe how nutritional requirements of elders may differ from those
of younger persons
13) List and explain the oral considerations for patients with conditions
such as osteoporosis and impaired cognition
14) List the common oral conditions of elders and describe how they can
affect nutritional status
15) List solutions to some of the common nutritional problems of older
people
16) Discuss why people with special health care needs in particular require
nutrition and dental services
17) List and describe common oral dysfunction seen in people with special
health care needs and the nutritional implications of these problems
18) Describe common nutritional concerns for children with special health
care needs
19) Discuss different feeding strategies to enhance food intake and overall
health of this population
20) Identify ways to help minimize oral disease, which can lead to
compromised nutritional status in people with special health care
needs
CONTENT
Nutrition in Pregnancy and Lactation
Nutritional requirements for general and oral health of pregnant
and lactating women, development of the foetus and newborn
Nutrition in Infancy, and Childhood
Nutritional requirements for infants and children and implications
for their growth development, health and nutritional status
Breastfeeding and implications for oral health and general health
and development of the newborn
Complementary and Replacement feeding and implications for oral
health and general health and development of the infant
Baby bottle tooth decay
Common nutrition related problems and their implications for
general and oral health of infants and children
Snacking
Poor oral health and hygiene and dental caries
Oral Health Nutrition and Dietary considerations in Adolescence and
Adulthood
Nutritional requirements for adolescents and adults
Key Issues affecting Adolescent and adult nutritional status
Eating Disorders
Communication strategies for adolescents and adults
Common chronic non-communicable diseases affecting adults:
Hypertension, diabetes, cancer
The Older Dental Patient
Nutritional requirements of older adults
Factors affecting nutritional status of the elderly (DETERMINE)
Solutions to some common nutritional problems of the elderly
Oral and Nutritional Concerns for People with Special health care
needs
SUGGESTED ACTIVITIES
Research Project
4.0
LEARNING AND TEACHING APPROACHES
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5.0
Lectures and Discussion will be the major modalities for communicating core concepts
in nutrition and its applications to dentistry. Class discussions will be facilitated within all
lecture session as a means of explaining the role of nutrition in general and oral health.
This will facilitate shared learning and strengthen student critical thinking and reasoning
skills.
Demonstrations: Techniques for assessing nutritional status will be done through
practical demonstrations. Students will also be assigned to working groups to assess and
interpret nutritional status of peers.
Class/Group Presentations: Students will be assigned topics specific to core concepts of
the roles and functions of micro-nutrients and their implication in the development of oral
structures as well as preventative dentistry.
Web Resources: Students will be encouraged to used web tutorials in their own time to
search and retrieve nutrition resource material for dental practice such as Journal articles,
blogs, podcasts etc.
ASSESSMENT PROCEDURES
Test
Research project
Final Exam
6.0
20%
30%
50%
BREAKDOWN OF HOURS
Number of hours assigned to:
o Classroom lecture
o Assessment
7.0
12Hrs
3Hrs
TEXTBOOKS AND REFERENCES
REQUIRED
Palmer A. Carole Diet and Nutrition in Oral Health 2nd Ed., Prentice Hall Upper
Saddle River, New Jersey, 2006
Recommended
Lippincott’s Illustrated Reviews: Biochemistry.. Champe & Harvey. 4th Edition. 2008
Smolin L. A. and Grosvenor M, B. Nutrition Science and Applications (third edition),
Saunders College Publishing, 2000 or Latest Edition
Touger-Decker R, Sirois D, Mobley C Nutrition and Oral Medicine, Humana Press Inc.
2005
Rugg-Gunn A. J. and Nunn J. Nutrition, Diet, and Oral Health. Oxford University
Press. 1999.
Supplementary Reading
Journal of American Dental Association (JADA)
Trahms and Pipes. Nutrition in Infancy and Childhood. McGraw-Hill Press. 1997
8.0
Syllabus Developer:
Vanessa White
Damian K Francis
9.0
August 25, 2010
10.0
DATE OF ACCEPTANCE
Spaces for signature by Programme Director and OCDE