General and Dental Nutrition Syllabus for 2013-2014
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Instructor Information

Course Information

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Course

DHYG-1207-001 General and Dental Nutrition

Prerequisites

Course Description

General nutrition and nutritional biochemistry emphasizing the effect nutrition has on oral health.

Student Resources Student Resources Website

Department Expectations

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Occupational License Disclaimer

Hours

(2 sem hrs; 2 lec)

Class Type

On Campus Course

Syllabus Information

Textbooks

\ Required Course Textbook

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1. \ The Dental Hygienist’s Guide to Nutritional Care,Stegman & Davis; Saunders Elsevier, 3^rd edition. 
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Supplies

\ Course Supply List

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Student Performance

\ End-of-Course Outcomes

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\ Explain general nutritional requirements and deficiencies within the human body,  analyze dietary recordsand apply nutritonal counseling stratagies to optimize oral health.

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\ Instructor Objectives for the Course

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\ Chapter objectives will coordinate with the materials presented in lecture, handouts, reading assignments, and examinations.  Learning the objectives will be required of the student in order to be successful in the completion of the written examinations.Given the course textbooks, personal notes, handouts, and other course materials, the student should:

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\ 1.  Learn the terminology, facts, theories, methods, and principles, associated with general and dental nutrition as outlined in the objectives and the course schedule.

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\ 2.  Evaluate the learning experiences as measured by the course objectives.

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\ After studying the material presented in this course of study, the student will know that these goals have been successfully completed if after evaluated by course instructor, a minimal grade of 75 or greater is earned.

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\ Learning Objectives

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\ Chapter 1: Overview of Healthy Eating Habits

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\ 1. List the general physiologic functions of the six nutrient classifications of foods.
\ 2. Identify factors that influence food habits.
\ 3. Name the food groups in the Food Guide Pyramid and know the design of the Pyramid and be able to explain its concept to a client.
\ 4. State the number of servings needed from each of the food groups in the Food Guide Pyramid.
\ 5. Identify significant nutrient contributions of each food group.
\ 6. State the Dietary Guidelines for Americans and their purpose.
\ 7. Identify dietary selection of each food group that significantly affect intake of calories, Fats, salt, and sugar
\ 8. Explain the different purposes of the RDA’s, the Food Guide Pyramid, and the RDIs.
\ 9. Apply basic nutritional concepts to help clients with problems related to nutrition.

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\ Chapter 2: The Alimentary Canal: Digestion and Absorption

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\ 1. Discuss factors that influence food intake.
\ 2. Describe general functions of each digestive organ.
\ 3. Identify chemical secretions necessary for digestion of energy-continuing nutrients and in what parts of the gastrointestinal tract they are secreted
\ 4. Name the nutrients that require digestion and the digested products that can be absorbed.
\ 5. Explain the role of gastrointestinal motility in the digestion and absorption process.
\ 6. Use information from the points in Nutritional Directions for the Dental Patient
\ 7. Describe how the digestion and absorption processes may affect nutritional status and oral health

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\ Chapter 3: Carbohydrate: The Efficient Fuel

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\ 1. Identify major carbohydrates in foods and in the body.
\ 2. List way glucose can be used by the body.
\ 3. State the function of dietary carbohydrate.
\ 4. State why carbohydrates should be included in the diet.
\ 5. Identify dietary sources of lactose, other sugars and starches.
\ 6. State the role and sources of dietary fiber.
\ 7. State the number of kilocalories provided per gram of carbohydrate.
\ 8. Describe the role of carbohydrate in the caries process.
\ 9. Make recommendations concerning carbohydrate consumption when counseling clients about preventing dental caries.

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\ Chapter 4: Protein: The Cellular Foundation

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\ 1. List the possible fates of amino acids.
\ 2. Classify foods as sources of high-quality or lower-quality proteins.
\ 3. Explain how protein foods can be used to complement one another.
\ 4. Explain how various physiologic states require different amount of protein.
\ 5. State the problems associated with protein deficiency or excess.
\ 6. Assess a patient’s protein consumption in terms of deficiency or excess
\ 7. Incorporated nutrition principles regarding food intake to prevent protein deficiency and protein excess into client counseling.

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\ Chapter 5: Lipids: The Condensed Energy

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\ 1. Identify the basic structural units of dietary lipids.
\ 2. Describe how fatty acids affect the properties of fat.
\ 3. Name the essential fatty acid and some of its functions.
\ 4. List the functions of fats in the body.
\ 5. List dietary sources for saturated, monounsaturated, and polyunsaturated fatty acids, and cholesterol.
\ 6. Distinguish between chylomicrons and other lipoproteins.
\ 7. State the number of calories provided per gram of fat.
\ 8. Consider appropriate interventions when dietary modification of fat intake has been recommended to a client.
\ 9. Identify nutritional directives for clients concerning fats.

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\ Chapter 6: Utilization of the Energy Nutrients: Metabolism and Balance

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\ 1. Explain physiologic sources of energy.
\ 2. Describe how the continuous processes of catabolism and anabolism determine the body’s utilization of nutrients.
\ 3. Identify factors that affect the basal metabolic rate.
\ 4. Assess the factors affecting energy balance.
\ 5. Describe the effects of inadequate energy intake.
\ 6. Explain the principles of regulated energy balance to a patient.
\ 7. Explain the differences between the two prevalent types of diabetes mellitus.

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\ Chapter 7: Vitamins Required for Calcified Structures

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\ 1. Name and define the fat-soluble vitamins.
\ 2. Compare the characteristics of water-soluble vitamins with those of the fat-soluble vitamins.
\ 3. Identify the functions, deficiencies, surpluses and toxicities, and oral symptoms for vitamin A, D, E, K, and C.
\ 4. Select food sources for vitamins A, D, E, K, and C.
\ 5. Identify dental hygiene considerations for vitamins A, D, E, K, and C.
\ 6. Discuss nutritional directions for patients regarding vitamins A, D, E, K, and C.

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\  Chapter 8: Minerals Essential for Calcified Structures

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\ 1. List the mineral found in collagen, bones, and teeth and their main physiologic roles and sources.
\ 2. Describe course and symptoms of mineral excess or deficits.
\ 3. Discuss the role of water fluoridation in the prevention of dental caries.
\ 4. Describe advantages and disadvantages of mineral supplementation.
\ 5. Discuss dental hygiene considerations for clients regarding calcium, phosphorus, magnesium, and fluoride.
\ 6. Describe nutritional directions for clients regarding calcium, phosphorus, magnesium, and fluoride.

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\ Chapter 9: Nutrients Present in Calcified Structures

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\ 1. List physiological roles and sources of copper, selenium, chromium, and manganese.
\ 2. List ultratrace elements present in the body.
\ 3. List reasons why large amounts of one mineral may cause nutritional deficiencies of another.
\ 4. Apply dental hygiene considerations for trace elements present in calcified structures.
\ 5. Discuss nutritional directions for clients regarding the role of trace elements present in calcified structures.
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\ Chapter 10: Vitamins Required for Oral Soft Tissues and Salivary Glands

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\ 1. Describe oral soft tissue changes that occur in B-complex deficiencies.
\ 2. Discuss the role and sources of vitamin B12 for vegetarians.
\ 3. Compare and contrast the function, sources, surpluses of toxicities and associated symptoms of vitamins and minerals important for healthy oral soft tissues.
\ 4. Identify dental hygiene considerations for vitamins closely involved in maintaining healthy oral soft tissues.

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\ 5. Discuss nutritional directions for vitamins closely involved in maintaining healthy oral soft tissues.
\ 6. Describe the association between beriberi and alcoholism.
\ 7. Identify the most prominent oral signs of iron-deficiency anemia.

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\ Chapter 11: Water and Minerals Required for Oral Soft Tissues and Salivary Glands

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\ 1. Describe the process of osmosis.
\ 2. Explain fluid and electrolyte balance.
\ 3. Identify normal fluid requirements and factors that may affect these requirements.
\ 4. Discuss the roles, imbalances, and sources of water, sodium, potassium, iron, zinc, and iodine.
\ 5. Describe the oral signs and symptoms of fluid and electrolyte imbalances and iron, zinc, and iodine deficiencies.
\ 6. Identify nutritional directions for patients with fluid and electrolyte imbalances.
\ 7. Identify diseases and medications that may require dental hygiene clients to restrict sodium intake.
\ 8. Identify the most prominent oral symptoms or signs of iron. zinc, and iodine deficiency.

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\ Chapter 12: Nutritional Requirements Affecting Oral Health in Women

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\ 1. Assess nutrients commonly supplemented during pregnancy and lactation.
\ 2. Use Nutritional guidelines for recommended food intake during pregnancy and lactation to provide adequate nutrients.
\ 3. List factors affecting fetal development.
\ 4. Implement nutritional and oral health considerations for patients who are pregnant and breastfeeding.
\ 5. Apply nutritional directions for patients who are pregnant or breastfeeding.

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\ Chapter 13: Nutritional Requirements During Growth and Development and Eating Habits Affecting Oral Health

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\ 1. Describe the procedure for introducing solid foods after the initial stage of feeding by bottle or breast.
\ 2. Discuss ways to handle typical nutritional problems that occur in infants, young children, school-aged children, and adolescents,
\ 3. Know dental hygiene considerations of nutritional needs during different stages of the life cycle.
\ 4. Apply dental hygiene aspects related to nutritional needs during infancy, early childhood, elementary school years, and adolescents to patient care,
\ 5. Assess nutrition education needs for patients during infancy, early childhood, elementary school years, and adolescents to patient care,
\ 6. Discuss physiologic changes that alter the nutritional status of infants and adolescents,

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\ Chapter 14: Nutritional Requirements for Older Adults and Eating Habits Affecting Oral Health

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\ 1. Discuss ways to handle typical nutritional problems occurring in older adults,
\ 2. Know Dental hygiene considerations of nutritional needs that occur in older adults,
\ 3. Identify nutritional education needs for older adults,
\ 4. Discuss physiological changes altering an older patients nutritional status,
\ 5. Discuss differences in amounts of nutrients needed by older patients compared with younger patients,
\ 6. Suggest dietary changes that could be implemented to provide optimum nutrient intake for older adults,

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\ Chapter 15: Other Considerations Affecting Nutrient Intake

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\ 1. Explain how a client can obtain adequate nutrients from different cultural food patterns.
\ 2. Identify reasons for food patterns.
\ 3. Respect cultural/religious food patterns while providing nutritional counseling for clients.
\ 4. Cite economical buys in each food group.
\ 5. Describe food preparation and storage techniques to retain nutrient value.
\ 6. Cite referral sources for nutritional resources.
\ 7. Identify client education necessary for economical food purchases.
\ 8. Explain the effects of food processing, convenience foods, and fast foods on a client’s overall intake.
\ 9. List reasons why food additives are used.
\ 10. List reasons why health quackery can be dangerous.
\ 11. Identify common themes of health quackery and shy they are contrary to scientific information.

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\  Chapter 16: Effects of Systemic Disease and Nutritional Status and Oral Health

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\ 1. Recognize various diseases, conditions, and treatments that usually have oral signs and symptoms.
\ 2. Recognize diseases, conditions, and treatments that are likely to affect nutritional intake.
\ 3. Discuss appropriate dental hygiene interventions for clients with systemic diseases or conditions with oral manifestations.
\ 4. Identify nutritional directions for clients with diseases or conditions with oral manifestations.

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\ Chapter 17: Nutritional Aspects of Dental Caries: Causes, Prevention and Treatment

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\ 1. Explain the roles the tooth, saliva, food, and plaque play as factors in the caries process.
\ 2. Identify foods that stimulate salivary flow.
\ 3. Suggest anticariogenic food choices to modify a cariogenic diet.
\ 4. Describe the characteristics of some foods that are noncariogenic or cariostatic.
\ 5. Provide dietary counseling to a client who is at risk for dental decay.

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\ Chapter 18: Nutritional Aspects of Gingivitis and Periodontal Disease

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\ 1. Identify the role nutrition plays in periodontal health and disease.
\ 2. List the effects of food consistency and composition in periodontal disease.
\ 3. Describe the etiologic factors associated with gingivitis and periodontitis.
\ 4. Identify the major structures of the periodontium.
\ 5. Discuss the components of nutritional counseling for the periodontal client.
\ 6. List major differences between full liquid, mechanical soft, bland, and regular diets.

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\ Chapter 19: Nutritional Aspects of Alterations in the Oral Cavity

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\ 1. Describe the common signs and symptoms of xerostomia and glossitis.
\ 2. Determine appropriate dietary recommendations for a client with xerostomia, root caries, and removable appliances.
\ 3. Identify dietary guidelines given to new denture patients pre- and postinsertion.
\ 4. Explain the process of alveolar osteoporosis.

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\ Chapter 20: Nutritional Assessment and Counseling for Dental Hygiene Patients

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\ 1. Discuss the importance of a thorough health, social, and dental history.
\ 2. Describe the components needed to assess the nutritional status of a client.
\ 3. Explain the types of diet histories and determine situations in which each is more effectively utilized.
\ 4. Formulate a dietary treatment plan for a dental problem influenced by nutrition.
\ 5. Identify the steps and considerations in implementing the dietary treatment plan.
\ 6. Describe the steps in a nutritional counseling session.
\ 7. Discuss several communication skills that are helpful for the dental hygienist to employ when counseling a client.

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\ dentalcare.comAssignments:

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\ Below is a list of the DentalCare.com Continuing Education courses that have been assigned for this course.  The name of the course will serve as hyperlink to the course. You will need to register on the website to enable you to take the exam at the end of your reading and studying the course content.  As you complete the course, please print a copy of the certificate to be turned in for a grade record.  Also, please print a copy of the certificate to be placed into your personal file of records for documentation of Continuing Education. Please refer to the course calendar for dates that discussions in will pertain to these courses. Students will be expected to participate in the class discussions on these topics.

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\ Objectives for dentalcare.com Continuing Education Course Assignments:

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\  Nutrition & Oral Health: Eating Well for a Healthy Mouth – Course 301

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1. \ Classify carbohydrates, proteins, fats, and the role they play in the oral cavity.
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2. \ Identify the function of vitamins, minerals, and antioxidants and symptoms of excesses or deficits.
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3. \ Recognize specific nutrient requirements during the human lifecycle.
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4. \ Name the food groups in the Food Guide Pyramids, compare and contrast.
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5. \ Identify the Dietary Guidelines for Americans.
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6. \ Recognize the relationship between nutritional deficiencies and oral disease.
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7. \ Assess nutritional aspects of dental caries, its causes, and prevention.
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8. \ Guide the patient to clarify and understand his or her own diet-dental relationship.
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9. \ Apply basic nutritional concepts to help patients with nutritional problems.
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\    Recognizing and Managing Eating Disorders in Dental Patients – Course 321

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1. \ Distinguish between eating disorders and disordered eating.
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2. \ Define normal eating.
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3. \ Identify the DSM IV as the guide for diagnosis of an eating disorder.
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4. \ Discuss the characteristics of individuals with diabulimia.
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5. \ Provide at least five characteristics of individuals with anorexia.
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6. \ Supply at least five characteristics of individuals with bulimia.
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7. \ Identify the various means of purging.
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8. \ Site at least eight signs and symptoms of bulimia.
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9. \ State at least three characteristics of individuals with binge-eating disorder.
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10. \ List at least six medical and psychological complications associated with eating disorders.
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11. \ Identify at least three soft tissue trauma associated with individuals with bulimia.
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12. \ Describe the erosion pattern of enamel often seen in individuals with bulimia who regurgitate as a means of purging.
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13. \ Apply the appropriate oral recommendations to patients with eating disorders.
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14. \ Discuss the treatment plan and dental management the dental professional provides for patients with eating disorders.
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15. \ Create a dialogue for approaching a patient with a suspected eating disorder.
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16. \ Define the role of the dental professional in the treatment of a patient with an eating disorder.
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Students Rights and Responsibilities

Student Rights and Responsibilities

Log in using the AC Connect Portal

In order to receive your AC Connect Email, you must log in through AC Connect at https://acconnect.actx.edu .

If you are an active staff or faculty member according to Human Resources, use "Exchange". All other students, use "AC Connect (Google) Email".

Expected Student Behavior

\ Student Conduct and Responsibilities
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\ A high standard of conduct is expected of all Amarillo College students. The Student Code of Conduct is defined in the Amarillo College Student Rights and Responsibilities publication. This document may be located online at http://catalog.actx.edu/content.php?catoid=7&navoid=291#StudentConduct .

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\ “Amarillo College expects a high standard of conduct from its students. Students are expected to comply with the law, respect proper constitutional authority, and obey College policies, rules and regulations. Unacceptable conduct is defined as an action or behavior that is contrary to the best interest of a fellow student or students, the faculty or staff, the College, or the teaching/learning process. Students failing to perform according to established standards may be subject to disciplinary action. Policies, standards, rules and regulations apply to students attending College activities whether the activity takes place on or off campus.

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\ Each student shall be responsible for becoming knowledgeable of the contents and provisions of College policies, rules, and regulations concerning student conduct. In some cases, individual programs may have approved policies for student conduct which also apply to student conduct in those programs.”

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\ The Amarillo College Dental Hygiene Program has specific policies which apply to student conduct within the program. These policies may be implied or written. The course syllabus and the program manual are sources for specific student conduct policies for dental hygiene students at Amarillo College.

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\ Professional Standards

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\ 1. Student is prompt to class.
\ 2. Student is prepared for class sessions.
\ 3. Student assumes responsibility for his/her own learning.
\ 4. Student is concerned with excellence in learning rather than just meeting minimal criteria.
\ 5. Student applies lecture material in the clinical setting.
\ 6. Student will seek faculty assistance if needed, and will monitor their own progress in meeting course requirements.
\ 7. Student maintains his/her composure, dealing with conflict in a constructive way.
\ 8. Student exhibits an attitude of respect for classmates, faculty, and staff.
\ 9. Students will not be disruptive or talk to each other during lectures, slide presentations, guest lectures, etc. Should this occur, the student will be asked to leave the classroom immediately.

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\ Electronic and Recording Devices

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\ In order to maximize learning, all electronic recording devices and cell phones are prohibited in this course. If a student is caught texting, talking, or surfing the internet during a lecture or lab, the student will immediately be dismissed and will receive an absence for the day. Students may check cell phones at designated breaks given by the instructor. Those students who have children or who anticipate an emergency situation should give caretakers and family members the Office Supervisor’s phone number (806-354-6050) and have calls directed to her first.  She will then act accordingly to inform the student.

Grading Criteria

Grading Criteria

The final course grade will be computed as follows:

           45% - Major Exams

           10% - Quizzes and Online assignments  

           20% - Caries Control Counseling Project  

           25% -Comprehensive Final        

The following grade scale applies throughout this course:

            A = 93 - 100

            B = 83 -92

            C = 75 - 82

            F = less than 75

Note:  A grade of "D" is not possible in this course.

Assignments and Examinations

The course grade will be based on the student’s performance on four major examinations, quizzes, chapter outlines, caries control dietary analysis projects, and a comprehensive final examination. Any changes in the major examination schedule will be announced a minimum one week in advance.  The major examinations will be mostly objective in nature (true/false and multiple choice) with a few questions being subjective in nature (short answer, essay, and fill in the blank).  The final examination will be objective in nature and will test information for the entire course.

Students will be responsible for answering all assigned discussion questions for each chapter of the text books which will be utilized as a study guide for the major examinations. The answered questions/study guides must be turned in to the Course Director on the day of the of the major examination covering the completed questions. If a student fails to turn in a study guide, or turns in an incomplete study guide, 10 points will be deducted from the grade of that particular examination. Each study guide should be completed as an aid for the student to initially learn the course material and also to aid in the retention of the material as the final examination is comprehensive in nature.   

Students with questions regarding examination results may review examinations, under the supervision of the course faculty.  Students, who feel that a question was scored improperly, must submit the following to the course director, in writing: 

1. Student name
2. Exam number
3. The examination question and the reason for requesting an instructor review of the score.
4. The page and paragraph number, in the student’s course textbook or lecture notes, that verify that the student’s answer is correct.  

The request must be submitted to the course director within one week after the graded examination is returned to the student.

Students will not have access to review and study prior quizzes or major examinations in preparation for the final examination.  Students should not rely on memorization of specific test questions; instead, the student should have a general knowledge of the course objectives to be successful in learning the material in preparation for the comprehensive Final Exam in this course and for the Dental Hygiene National Board Examination.

Faculty Assistance

All students are considered mature enough to seek assistance from the course director and to monitor their own progress in meeting course requirements.  If you have any questions concerning assignments, content, etc., or if a problem arises that warrants instructor help, please do not hesitate to call or come by my office to schedule an appointment.  If I am unavailable, leave a note and I will contact you as soon as possible.  I prefer to work with a scheduled appointment so that I may devote the time and attention necessary to meet each student’s needs. 

Caries Control Counseling Project

The caries control counseling project will be based on the caries control counseling packet that will be completed in the clinical courses on patients.  The project will consist of:

A.    Assessing the patient’s need for caries control counseling and Planning the counseling session

B.    Implementing the plan by interviewing the patient and assisting the patient in completing the forms 

C.    Evaluating the patient’s responses and Analyzing the data to formulate a plan for changes in the patient’s diet to prevent the caries process

D.    Post counseling procedures to ensure that all forms are completed properly and the progress notes in the patient’s chart are accurately recorded and the forms are added to the chart properly 

Each student will be expected to select a patient that is at high risk of developing carious lesions or has active decay and will complete the above steps and the Caries Control Counseling project.  Once the counseling session is completed, a report will be written for this project and will summarize the responses from the questionnaire, the food diary, the analysis of the caries promoting foods and fermentable carbohydrate exposures, and the food group analysis.  The report will also contain the summaries and a detailed description of the suggestions of food substitutions and oral health habits that must be modified in order to attain good oral health.  The report must be written in a professional manner, typed, double spaced and placed in a folder with all of the forms that were completed during the counseling session.  A minimum of two pages will be required for the report and there is no maximum length.  The more detailed the report, the more accurately the patient’s case will be presented.

Make up Policy
A student will not be allowed to make-up quizzes, as a zero will be given for each missed quiz. If a student is absent on the day when a major examination is given, the student may make up the missed work as follows:

1. It is the responsibility of the student to make arrangements with the instructor within 24 hours of returning from the absence to reschedule the examination.
2. The missed work must be made up within TWO Amarillo College school days where the day ends at 4:00 p.m.
3. The make up work may earn a maximum of 80% of the original point value.

Attendance

\ Attendance Policy

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\ “Regular attendance is necessary for satisfactory achievement. Therefore, it is the responsibility of the student to attend class in accordance with the requirements of the course as established by the instructor.”  (Amarillo College Student’s Rights and Responsibilities Publication) 

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\ Due to the tremendous amount of information contained in this course, the student who plans to succeed should also plan to attend all course sessions regularly and promptly.  Without question, the instructor expects each student to be present at each session.  Unfortunately, no one has ever developed a short cut which will replace hours of actual experience needed to master a new skill; therefore, students must be present to acquire the specific knowledge in this subject.  

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\ Absences will be monitored and evaluated to determine the student’s final course grade.  The student may have no more than 1 absence in this course without affecting the final grade.  Beginning with the 2^nd absence, 2 points will be deducted from the final grade; on the 3^rd absence, 3 points will be deducted; on the 4^th absence, 4 points will be deducted.  On the occurrence of the 5^th absence, the student will fail the course and be required to repeat the course.  Attendance will be taken at the beginning of each lecture and lab session.  Students not present when attendance is taken will be counted as absent. The student is expected to be present in class at the time class/lab is scheduled to begin. STUDENTS, WHO ARE LATE TO CLASS OR LAB OR WHO LEAVE CLASS OR LAB EARLY, WILL BE COUNTED AS ABSENT.  The student will receive 2 bonus points to the final grade of this course if the student has perfect attendance for the semester 

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\ 2 bonus points to the final grade of this course if the student has perfect attendance for the semester.    

Calendar

Additional Information

The Amarillo College Catalog

The Amarillo College Academic Catalog can be viewed at:  http://catalog.actx.edu.