The dental hygienist's guide to nutritional care

The Dental Hygienist's Guide to Nutritional Care, 3rd Edition, is specifically tailored to address relevant nutritional concerns for practicing hygienists and dental hygiene students. Authored by a team of leading dietitians and dental hygienists, the text provides you with a balanced and comprehensive view ofthe field. Besides offering basic nutritional advice relevant for dental hygienists, it also covers current nutritional concerns, such as high-protein diets and bottled water versus tap water, and fully incorporates the most recent MyPyramid recommendations from the 2005 Dietary Guidelines for Americans. The full-color text is packed with study aids such as Key Terms and Learning Objectives, and the online Evolve website provides interactive learning activities. The Dental Hygienist's Guide to Nutritional Care really has it all. INDICE: PART I: ORIENTATION TO BASIC NUTRITIONCHAPTER 1: Overview of Healthy Eating HabitsBASIC NUTRITIONPHYSIOLOGICAL FUNCTIONS OF NUTRIENTSBASIC CONCEPTS OF NUTRITIONGOVERNMENT NUTRITION CONCERNSNUTRIENT RECOMMENDATIONS: DIETARYREFERENCE INTAKES (DRIs) FOOD GUIDANCE SYSTEMS FOR AMERICANSDIETARY GUIDELINES FOR AMERICANSFOOD PYRAMID SYSTEMOTHER FOOD GUIDESNUTRITION LABELINGCHAPTER 2: The Alimentary Canal: Digestion and AbsorptionPHYSIOLOGY OF THE GASTROINTESTINAL TRACTORAL CAVITYESOPHAGUSGASTRIC DIGESTIONSMALL INTESTINELARGE INTESTINECHAPTER 3: Carbohydrate: The Efficient FuelCLASSIFICATIONPHYSIOLOGICAL ROLESREQUIREMENTSSOURCESHYPER-STATES AND HYPO-STATESSUGAR SUBSTITUTESCHAPTER 4: Protein: The Cellular FoundationAMINO ACIDSCLASSIFICATIONPHYSIOLOGICAL ROLESREQUIREMENTSSOURCESUNDERCONSUMPTION AND HEALTH-RELATED PROBLEMSOVERCONSUMPTION AND HEALTH-RELATED PROBLEMSCHAPTER 5: Lipids: The Condensed EnergyCLASSIFICATIONCHEMICAL STRUCTURECHARACTERISTICS OF FATTY ACIDSCOMPOUND LIPIDSCHOLESTEROLPHYSIOLOGICAL ROLESDIETARY FATS AND DENTAL HEALTHDIETARY REQUIREMENTSSOURCESOVERCONSUMPTION AND HEALTH-RELATED PROBLEMSUNDERCONSUMPTION AND HEALTH-RELATED PROBLEMSFAT REPLACERSCHAPTER 6: Utilization of the Energy Nutrients: Metabolism and BalanceMETABOLISMTHE ROLE OF THE LIVERTHE ROLE OF THE KIDNEYSCARBOHYDRATE METABOLISMPROTEIN METABOLISMLIPID METABOLISMALCOHOL METABOLISMMETABOLIC INTERRELATIONSHIPSMETABOLIC ENERGYBASAL METABOLIC RATE (BMR) TOTAL ENERGY REQUIREMENTSENERGYBALANCECHAPTER 7: Vitamins Required for Calcified StructuresOVERVIEW OF VITAMINSVITAMIN A (RETINOL, CAROTENE) VITAMIN D (CALCIFEROL) VITAMIN E (TOCOPHEROL)VITAMIN KVITAMIN C (ASCORBIC ACID) CHAPTER 8: Minerals Essential for Calcified StructuresBONE MINERALIZATION AND GROWTHFORMATION OF TEETHINTRODUCTION TO MINERALSCALCIUMPHOSPHORUSMAGNESIUMFLUORIDECHAPTER 9: Nutrients Present in Calcified StructuresCOPPERSELENIUMCHROMIUMMANGANESEMOLYBDENUMULTRATRACE ELEMENTSCHAPTER 10: Vitamins Required for Oral Soft Tissues and Salivary GlandsPHYSIOLOGY OF SOFT TISSUESTHIAMIN (VITAMIN B1) RIBOFLAVIN (VITAMIN B2) NIACINVITAMIN B6 (PYRIDOXINE) FOLATE/FOLIC ACIDVITAMIN B12 (COBALAMIN) PANTOTHENIC ACIDBIOTINOTHER VITAMINSCHAPTER 11: Water and Minerals Required for Oral Soft Tissues and Salivary GlandsWATERELECTROLYTESSODIUM CHLORIDEPOTASSIUMIRONZINCIODINEPART II: CONSIDERATIONS OF CLINICAL NUTRITIONCHAPTER 12: Nutritional Requirements Affecting Oral Health in FemalesHEALTH PREGNANCYLACTATIONORAL CONTRACEPTIVE AGENTSMENOPAUSECHAPTER 13: Nutritional Requirements During Growth and Development andEating Habits Affecting Oral HealthINFANTSDIETARY RECOMMENDATIONS AND GUIDELINES FOR GROWTH (CHILDREN MORE THAN 2 YEARS) TODDLER AND PRESCHOOL CHILDRENCHILDREN WITH SPECIAL NEEDSSCHOOL-AGE CHILDREN (7 TO 12 YEARS OLD) ADOLESCENTSCHAPTER 14: Nutritional Requirements for Older Adults and Eating Habits Affecting Oral HealthGENERAL HEALTH STATUSPHYSIOLOGICAL FACTORS INFLUENCING NUTRITIONAL NEEDS AND STATUSSOCIOECONOMIC AND PSYCHOLOGICAL FACTORSNUTRIENT REQUIREMENTSEATING PATTERNSCHAPTER 15: Other Considerations Affecting Nutrient IntakeFOOD PATTERNSWORKING WITH PATIENTS WITH DIFFERENT FOOD PATTERNSFOOD BUDGETSMAINTAINING OPTIMAL NUTRITION DURING FOOD PREPARATIONFOOD FADS AND MISINFORMATIONCHAPTER16: Effects of Systemic Disease on Nutritional Status and Oral HealthEFFECTS OF CHRONIC DISEASE ON INTAKETHE ANEMIASOTHER HEMATOLOGICAL DISORDERSGASTROINTESTINAL PROBLEMSCARDIOVASCULAR CONDITIONSSKELETAL SYSTEMMETABOLIC PROBLEMSNEUROMUSCULAR PROBLEMSNEOPLASIAACQUIRED IMMUNODEFICIENCY DISEASEMENTAL HEALTH PROBLEMSPART III: NUTRITIONAL ASPECTS OF ORAL HEALTHCHAPTER 17: Nutritional Aspectsof Dental Caries: Etiology, Prevention, and TreatmentPREVALENCEMAJOR FACTORS IN THE DENTAL CARIES PROCESSDENTAL HYGIENE PLANCHAPTER 18: Nutritional Aspectsof Gingivitis and Periodontal DiseasePHYSICAL EFFECTS OF FOOD ON PERIODONTAL HEALTHNUTRITIONAL CONSIDERATIONS FOR PERIODONTAL PATIENTSGINGIVITISCHRONIC PERIODONTITISNECROTIZING PERIODONTAL DISEASECHAPTER 19: Nutritional Aspects of Alterations in the Oral CavityORTHODONTICSXEROSTOMIAROOT CARIES AND DENTIN HYPERSENSITIVITYDENTITION STATUSORAL AND MAXILLOFACIAL SURGERYLOSS OF ALVEOLAR BONEGLOSSITISTEMPOROMANDIBULAR DISORDERCHAPTER 20: Nutritional Assessment and Counseling for the Dental Hygiene PatientEVALUATION OF THE PATIENTASSESSMENT OF NUTRITIONAL STATUSIDENTIFICATION OF NUTRITIONAL STATUSFORMATION OF NUTRITION TREATMENT PLANFACILITATIVE COMMUNICATION SKILLSAPPENDIX A: GlossaryAPPENDIX B: Growth ChartsAPPENDIX C: Sources for Reliable Nutrition InformationAPPENDIX D: Recommended Journals and NewslettersAPPENDIX E: Comparison of Popular Diets APPENDIX F: Answers to Nutritional Quotient Questions

• ISBN: 978-1-4160-6398-8
• Editorial: Saunders
• Encuadernacion: Rústica
• Páginas: 464
• Fecha Publicación: 15/05/2009
• Nº Volúmenes: 1
• Idioma: Desconocido