THE effect of nutrition & diet on dental health - PowerPoint PPT Presentation

مﯾﺣرﻟا نﻣﺣرﻟا ﷲ مﺳﺑ

THE effect of nutrition & diet on dental health THE effect of nutrition & diet on dental health 1.Structure of teeth .Structure of teeth 2.Dental caries .Dental caries 3.Erosion .Erosion 4.Nutrition and the periodontium .Nutrition and the periodontium

Age (years) 1.5-2.5 2.5-3.5 3.5-4.5 Percent of children with erosion on palatal surfaces of incisors Any erosion 9 18 29 Into dentine or pulp 3 6 13 Primary upper incisors (aged 5 years) Palatal surfaces Any erosion 52% Dentine/pulp 24% Permanent upper incisors (aged 14 years) Palatal surfaces Any erosion 32% Dentine/pulp 2% Data from O Brien(1994)Hinds & Gregory (1995)

NUTRITONAL NUTRITONAL INFLUENCES INFLUENCES 1.Physical character of the diet 2.Effect of nutrition on oral microorganisms 3. Vitamin deficiency 4.protein deficiency starvation 5. starvation

Table 13.1 Permitted sweeteners in foods in the UK Sugars Bulk sweeteners Intense sweeteners Sugars Bulk sweeteners Intense sweeteners Glucose Sorbitol Saccharin Fructose Mannitol Acesulfame K* Sucrose Hydrogenated glucose Aspartame* syrup* Lactose Isomalt* Thaumatin* Maltose Xylitol* Lactitol+ Maltitol ++ *Pcrmitted *Pcrmitted 1982 1982 +permitted +permitted 1988 1988 ++:permitted ++:permitted 1995 1995

Table Table 13 13.4 4 world Health Organization nutrient goals limits for population world Health Organization nutrient goals limits for population average intakes average intakes Of total energy Of total energy Lower Upper Lower Upper Fat Fat 15 30 15 30 Carbohydrate Carbohydrate 55 75 55 75 Complex Complex 50 70 50 70 Free sugars Free sugars 0 10 0 10 Protein Protein 0 15 0 15 From world Health Organization ( From world Health Organization (1990 1990)with )with permission permission

Table Table 13 13.3 3 Dietary reference values for fat and carbobydrate for adults as Dietary reference values for fat and carbobydrate for adults as a percentage of daily total energy intake (% food energy) a percentage of daily total energy intake (% food energy) Individual Population Individual Population minmum average minmum average Total fat Total fat 33 33(35 35) Total carbohydrate Total carbohydrate 47 47(50 50) Non Non-milk extrinsic sugars milk extrinsic sugars 0 10 0 10(11 11) Intrinsic & Intrinsic & milk sugars milk sugars And starch And starch 37 37(39 39) ) From (department of health ( From (department of health (1991 1991) with permission) ) with permission)

1980 1990 1980 1990 (n= n=405 405) ( ) ( n= n=379 379 ) ) % % g % g g % g 29 24 29 24 Confectionery Confectionery 33 30 33 30 19 15 19 15 Soft drinks Soft drinks 27 24 27 24 23 19 23 19 Table sugar Table sugar 12 11 12 11 11 10 11 10 Biscuits & cakes Biscuits & cakes 11 10 11 10 9 7 9 7 Puddings Puddings 6 5 6 5 2 2 2 2 Breakfast cereals Breakfast cereals 5 5 5 5 3 3 3 3 syrups & preserves syrups & preserves 2 2 2 2 3 3 3 3 Other Other 4 3 4 3 100 83 100 83 All sources All sources 100 90 100 90

Cereals & cereal products 23 13.2 Of which: High-fibre and wholegrain breakfast cereals 1 0.8 Other breakfast cereals 3 1.9 Biscuits 7 4.2 Milk products 5 2.9 Of which: Fromage frais & yogurt 4 2.3 Vegetables. Potatoes & savoury snacks 1 0.6 Of which: Vegetables, excluding potatoes 1 0.6 Fruit & nuts 1 0.6 Of which: Fruit 1 0.6 Nuts 0 0.0 Sugars. Preserves & confectionery 27 15.7 Of which: Sugar 5 2.7 Preserves 2 1.2 Sugar confectionery 11 6.2 Chocolate confectionery 10 5.6 Beverages 39 22.2 Of which Fruit juice 6 3.4 Soft drinks, not low-calorie 32 18.2 Commercial infant food & drinks 1 0.4 Miscellaneous 3 1.5 Total 100 75

Individuai Food Environment Age Age Taste Taste Home/unemployment Home/unemployment Sex Sex Appearance Appearance Urbanization Urbanization Education Education Food type Food type Family Family Income Income Meal/time context Meal/time context Season Season Nutrition knowledge Nutrition knowledge Cost Cost Household size Household size Cooking skills Cooking skills Seasoning Seasoning Family illness Family illness Attitudes to health Attitudes to health Texture Texture Shift work Shift work Attitudes to change Attitudes to change Storage Storage Mobility Mobility illness illness Preparation method Preparation method Social pressures Social pressures Teeth Teeth Health connotation Health connotation Health pressures Health pressures Symbolic content Symbolic content Role models Role models Cultural value Cultural value Ecological value Ecological value Preferences- constraints Food choice Food consumption