Learn how to apply nutritional principles to promote optimal patient care! The Dental Hygienist's Guide to Nutritional Care, 6th Edition, explains how teaching proper nutrition can improve oral and systemic health. Case studies and clear, full-color
...view more
Learn how to apply nutritional principles to promote optimal patient care! The Dental Hygienist's Guide to Nutritional Care, 6th Edition, explains how teaching proper nutrition can improve oral and systemic health. Case studies and clear, full-color photos and illustrations provide a basis for assessing, diagnosing, planning, implementing, and evaluating the care of patients. In addition, a solid foundation in nutrition prepares you for the subject’s increased emphasis on the NBDHE examination.
Learn how to apply nutritional principles to promote optimal patient care! The Dental Hygienist's Guide to Nutritional Care, 6th Edition, explains how teaching proper nutrition can improve oral and systemic health. Case studies and clear, full-color photos and illustrations provide a basis for assessing, diagnosing, planning, implementing, and evaluating the care of patients. In addition, a solid foundation in nutrition prepares you for the subject’s increased emphasis on the NBDHE examination.
Key Features
NEW! Incorporation of the latest federal nutrition standards and initiatives includes Healthy People 2030 and the 2020Dietary Guidelines for Americans.
Clinically relevant applications to dental hygiene include a focus on patient education and dental hygiene considerations.
Vitamin and mineral content is presented based on the oral effects of micronutrients.
Case studies and Health Applications in each chapter demonstrate how nutrition concepts can be applied to specific patient situations.
Robust practice opportunities allow you to test your comprehension and apply what you’ve learned.
Key terms are highlighted in each chapter and defined in the glossary.
Author Information
By Lisa F. Mallonee, MPH, RDH, RD, LD, Professor & Associate Dean for Faculty Affairs, Texas A&M University, College of Dentistry, Dallas, Texas; Linda Boyd, RDH, RD, EdD, Professor & Associate Dean of Graduate Studies, Forsyth School of Dental Hygiene, Massachusetts College of Pharmacy and Health Sciences, Boston, MA and Cynthia A. Stegeman, RDH, EdD, RDN, LD, CDE, FAND, Scientific Relations Manager in Professional Oral Health at Procter & Gamble, Cincinnati, Ohio
By Lisa F. Mallonee, MPH, RDH, RD, LD, Professor & Associate Dean for Faculty Affairs, Texas A&M University, College of Dentistry, Dallas, Texas; Linda Boyd, RDH, RD, EdD, Professor & Associate Dean of Graduate Studies, Forsyth School of Dental Hygiene, Massachusetts College of Pharmacy and Health Sciences, Boston, MA and Cynthia A. Stegeman, RDH, EdD, RDN, LD, CDE, FAND, Scientific Relations Manager in Professional Oral Health at Procter & Gamble, Cincinnati, Ohio
Part I Orientation to Basic Nutrition 1 Overview of Healthy Eating Habits Basic Nutrition Physiologic Functions of Nutrients Basic Concepts of Nutrition Government Nutrition Goals for Population Health Nutrient Recommendations: Dietary Reference Intakes Food Guidance System for Americans Support Healthy Eating Patterns for All MyPlate System Other Food Guides Nutrition Labeling Health Application 1—Obesity 2 Concepts in Biochemistry What Is Biochemistry? Fundamentals of Biochemistry Principle Biomolecules in Nutrition Summary of Metabolism Health Application 2—Nutrigenomics 3 Digestion and Absorption Physiology of the Gastrointestinal Tract Oral Cavity Esophagus Gastric Digestion Small Intestine Large Intestine Health Application 3—Gluten-Related Disorders 4 Carbohydrate: The Efficient Fuel Classification Physiologic Roles Requirements Sources Hyperstates and Hypostates Nonnutritive Sweeteners/Sugar Substitutes Health Application 4—Lactose Intolerance 5 Protein: The Cellular Foundation Amino Acids Classification Physiologic Roles Requirements Sources Underconsumption and Health-Related Problems Overconsumption and Health-Related Problems Health Application 5—Vegetarianism 6 Lipids: The Condensed Energy Classification Chemical Structure Characteristics of Fatty Acids Compound Lipids Cholesterol Physiologic Roles Dietary Fats and Dental Health Dietary Requirements Sources Overconsumption and Health-Related Problems Underconsumption and Health-Related Problems Fat Replacers Health Application 6—Hyperlipidemia 7 Use of the Energy Nutrients: Metabolism and Balance Metabolism Role of the Liver Role of the Kidneys Carbohydrate Metabolism Protein Metabolism Lipid Metabolism Alcohol Metabolism Metabolic Interrelationships Metabolic Energy Basal Metabolic Rate Total Energy Requirements Energy Balance Inadequate Energy Intake Health Application 7—Diabetes Mellitus 8 Vitamins Required for Calcified Structures Overview of Vitamins Vitamin A (Retinol, Carotene) Vitamin D (Calciferol) Vitamin E (Tocopherol) Vitamin K (Quinone) Vitamin C (Ascorbic Acid) Health Application 8—Antioxidants 9 Minerals Essential for Calcified Structures Bone Mineralization and Growth Formation of Teeth Introduction to Minerals Calcium Phosphorus Magnesium Fluoride Health Application 9—Osteoporosis 10 Microminerals and Ultratrace Minerals in Calcified Structures Copper Selenium Chromium Manganese Molybdenum Ultratrace Elements Health Application 10—Alzheimer’s Disease 11 Vitamins Required for Oral Soft Tissues and Salivary Glands Physiology of Soft Tissues Thiamin (Vitamin B1) Riboflavin (Vitamin B2) Niacin (Vitamin B3) Pantothenic Acid (Vitamin B5) Pyridoxine (Vitamin B6) Folate/Folic Acid (Vitamin B9) Cobalamin (Vitamin B12) Biotin (Vitamin B7) Other Vitamins Health Application 11—Vitamin and Mineral Supplements 12 Fluids and Minerals Required for Oral Soft Tissues and Salivary Glands Fluids Electrolytes Sodium Chloride Potassium Iron Zinc Iodine Health Application 12—Hypertension Part II Application of Nutrition Principles 13 Nutritional Requirements Affecting Oral Health in Females Healthy Pregnancy Lactation Oral Contraceptive Agents Menopause Health Application 13—Fetal Alcohol Spectrum Disorder 14 Nutritional Requirements During Growth and Development and Eating Habits Affecting Oral Health Infants Children Older Than 2 Years of Age: Dietary Guidelines 2020–2025 and Healthy People 2030 Utilizing the ChooseMyPlate Website Toddler and Preschool Children Attention-Deficit/Hyperactivity Disorder Children With Special Needs School-Age Children (7–12 Years Old) Adolescents Health Application 14—Childhood and Adolescent Obesity 15 Nutritional Requirements for Older Adults and Eating Habits Affecting Oral Health General Health Status Physiologic Factors Influencing Nutritional Needs and Status Socioeconomic and Psychological Factors Nutrient Requirements Eating Patterns Dietary Guidelines and MyPlate Website for Older Adults Health Application 15—Complementary and Alternative Medicine and Botanical Supplements 16 Food Factors Affecting Health Health Care Equity and Disparities Dietary Patterns Working with Patients with Different Food Patterns Food Budgets Maintaining Optimal Nutrition During Food Preparation Food Fads and Misinformation Referrals for Nutritional Resources Role of Dental Hygienists Health Application 16—Food Insecurity in the United States 17 Effects of Systemic Disease on Nutritional Status and Oral Health Effects of Chronic Disease on Intake Anemias Other Hematologic Disorders Gastrointestinal Problems Cardiovascular Conditions Skeletal System Metabolic Problems Neuromuscular Problems Neoplasia Acquired Immunodeficiency Syndrome Mental Health Problems Health Application 17—Human Papillomavirus Part III Nutritional Aspects of Oral Health 18 Nutritional Aspects of Dental Caries: Causes, Prevention, and Treatment Major Factors in the Dental Caries Process Other Factors Influencing Cariogenicity Dental Hygiene Care Plan Health Application 18—Genetically Modified Foods 19 Nutritional Aspects of Gingivitis and Periodontal Disease Physical Effects of Food on Periodontal Health Nutritional Considerations for Periodontal Patients Gingivitis Periodontitis Necrotizing Periodontal Diseases Health Application 19—Tobacco Cessation 20 Nutritional Aspects of Alterations in the Oral Cavity Orthodontics Xerostomia Root Caries and Dentin Hypersensitivity Dentition Status Oral and Maxillofacial Surgery Loss of Alveolar Bone Glossitis Temporomandibular Disorder Health Application 20—Functional Nutrition 21 Nutritional Assessment and Education for Dental Patients Patient Assessment Assessment of Nutritional Status Identification of Nutritional Status Formation of Nutrition Treatment Plan Facilitative Communication Skills Health Application 21—Health Literacy Glossary Answers to Nutritional Quotient Questions Index
https://www.asia.elsevierhealth.com/the-dental-hygienists-guide-to-nutritional-care-9780323797009.html314256The Dental Hygienist's Guide to Nutritional Carehttps://www.asia.elsevierhealth.com/media/catalog/product/9/7/9780323797009_4.jpg80.9989.99USDInStock/Dentistry/Dental Assisting/Dentistry/Dentistry (General)/Dentistry/Dental Assisting/Health Professions/Emergency Medical Services/Dentistry/Dentistry (General)/Books/Books/Japan Titles/Dentistry/Dentistry (General)/Dentistry/Dental Assisting/Books5054632505456752599105259880525984850546645255039526316043351014335153438872214886536505456651451205259847525983841826924335100Learn how to apply nutritional principles to promote optimal patient care! <b>The Dental Hygienist's Guide to Nutritional Care, 6th Edition, </b>explains how teaching proper nutrition can improve oral and systemic health. Case studies and clear, full-color photos and illustrations provide a basis for assessing, diagnosing, planning, implementing, and evaluating the care of patients. In addition, a solid foundation in nutrition prepares you for the subject’s increased emphasis on the NBDHE examination. Learn how to apply nutritional principles to promote optimal patient care! <b>The Dental Hygienist's Guide to Nutritional Care, 6th Edition, </b>explains how teaching proper nutrition can improve oral and systemic health. Case studies and clear, full-color photos and illustrations provide a basis for assessing, diagnosing, planning, implementing, and evaluating the care of patients. In addition, a solid foundation in nutrition prepares you for the subject’s increased emphasis on the NBDHE examination.00add-to-cart97803237970092024ProfessionalBy Lisa F. Mallonee, MPH, RDH, RD, LD, Linda Boyd, RDH, RD, EdD and Cynthia A. Stegeman, RDH, EdD, RDN, LD, CDE, FAND20256Book216w x 276h (8.50" x 10.875")Elsevier436Oct 4, 2024IN STOCKBy <STRONG>Lisa F. Mallonee</STRONG>, MPH, RDH, RD, LD, Professor & Associate Dean for Faculty Affairs, Texas A&M University, College of Dentistry, Dallas, Texas; <STRONG>Linda Boyd</STRONG>, RDH, RD, EdD, Professor & Associate Dean of Graduate Studies, Forsyth School of Dental Hygiene, Massachusetts College of Pharmacy and Health Sciences, Boston, MA and <STRONG>Cynthia A. Stegeman</STRONG>, RDH, EdD, RDN, LD, CDE, FAND, Scientific Relations Manager in Professional Oral Health at Procter & Gamble, Cincinnati, OhioBooksBookUnited StatesYesYesNoNoPlease SelectPlease SelectPlease Select
