Diet and Nutrition in Oral Health
- 3rd Ed.
- © Pearson Prentice Hall
- Carole A. Palmer EdD, RD; Gerald J. Professor; Linda D. Boyd, RDH, RD, EdD
- ISBN-10: 0-13-429672-9 / ISBN-13: 978-0-13-429672-2
- eISBN-10: 0-13-428592-1 / eISBN-13: 978-0-13-428592-4
- Dentistry, Nutrition & Dietetics
A text, quick reference, and clinical manual for diet and nutrition in oral health
Despite the increasingly important relationships between nutrition and oral health, many dental health professionals may still be hesitant to give nutrition guidance to their patients. Diet and Nutrition in Oral Health is designed to enable readers to answer patient questions and integrate nutrition into clinical practice just as comfortably as they would fluoride and other preventive modalities. Filled with models, guidelines, and practical suggestions, the book can be used as a how-to manual for diet screening and guidance. Readers can also use the book and appendix as a reference on specific nutrition topics, life-cycle groups, or health-related conditions. For educators, an Instructor’s Manual with lecture outlines, topics for discussion, and lecture PowerPoints is available to supplement your course.
Allows flexibility for reading and teaching—as a text, quick reference, or how-to manual
- • Textbook: Students can read all of the chapters and answer the case study questions to test their understanding. Educators can supplement their course using the Instructor’s Manual with lecture outlines, topics for discussion, answers to case questions, lecture PowerPoints for each chapter, and a comprehensive test bank.
- • How-to Manual: Dental hygienists can use the book as a how-to manual for diet screening and guidance by reading Part 5 and adapting the guidelines and materials provided in the Appendices and online to their own clinical setting.
- • Reference: Dental hygienists can refer to those chapters relating to specific nutrition topics, life cycle groups, or health-related conditions, and referring to the last chapter and the Appendices for helpful resources.
Highlights the important relationship between nutrition and oral health
- • Up-to-date information is included on the current state of the science in nutrition as it relates to oral health, and general health and disease or disability.
- • Models and guidelines are provided for implementing diet assessment and counseling as part of clinical preventive dental practice.
- • Practical suggestions offer readers insight on how to help their patients with various oral conditions improve their diets.
- • A review of the essential principles of effective communication skills in clinical dental practice and how they apply to effective patient interviewing, education, and fostering behavior change.
Engages readers with a user-friendly, informative design
- • NEW: Linda Boyd (Dean of the Forsyth School for Dental Hygienists of the Massachusetts College of Pharmacy and Health Sciences) brings fresh perspective as a new co-editor to the Third Edition.
- • UPDATED: Common myths are addressed and corrected in each chapter to assist the reader in focusing on issues of current interest.
- • Case Studies in each chapter help students apply the chapter information to real-life cases and prepare for the increasingly case-based National Board Examination.
- • UPDATED: The Third Edition is now organized into five parts.
- • UPDATED: Part 1, Nutrition in Today’s World, covers the basics of nutrition in general, and the guidelines for a healthy diet. Based on user feedback, information about how to conduct a diet assessment as well as understanding cultural differences has been moved to Chapter 2, “What Is an Adequate Diet?”
- • Part 2, The Nutrients, focuses on the details of the specific nutrients and their roles in growth and development, health promotion and disease prevention, and oral health.
- • Part 3, Nutrition in Oral Health, focuses in detail on specific diet and nutrition implications in oral health and disease.
- • Part 4, Nutrition for Oral Health Promotion through the Life Cycle, applies the core information in Parts 1–3 from a life cycle perspective. Information about diet, disease and diet/drug interactions is included in this section.
- • Part 5, Applied Nutrition in Clinical Practice, focuses on the “nuts and bolts” of effective nutrition communication with patients.