This document discusses balanced diets and dental erosion related to diet. It defines key terms like diet, balanced diet, basal metabolism rate, recommended dietary allowance, and various food guides from the basic four to MyPlate. It discusses dietary goals, weight loss recommendations for kids, and dental erosion caused by acids from foods and drinks. Dental erosion can be managed through restorations and controlling acid intake. An understanding of nutrition, diets, and their impact on oral health is important for dental professionals to provide advice to patients.

1. BALANCED DIET and
DENTAL EROSION
RELATED TO DIET
Presented by:
Dr.Ayesha Taha
JR I
Department of Pedodontics and
Preventive Dentistry
SPPGIDMS, Lucknow

2. CONTENTS
•Diet definition
•Balanced Diet definition
•Basal Metabolism
•Basal Metabolism Rate
•Specific Dynamic Action (SDA) of food
•Recommended Dietary Allowance (RDA)
•Food Group Guides
•Food Guide pyramid
•Dietary Goals
•Weight loss for Kids and Teenagers
•Dental Erosion
•Acids Involved
•Dental Erosion References
•Dental Erosion and its Management
•Conclusion

3. Total oral intake of substance that provide
nourishment and energy.
(Nizel,1989)
It is referred to as food and dink regularly consumed
(Oxford Dental Dictionary).
DIET
Definition

4. Diet definition contd…
Diet is defined as types and amount of food eaten
daily by an individual.
(FDI,1994)

5. It is one which contains
varieties of foods in such
quantities and proportion that
the need for energy, amino
acid, vitamins, fats,
carbohydrate and other
nutrients is adequately met for
maintaining health, vitality and
general well being and also
makes provision for a short
duration of leanness.
(Chauliac, 1984)
BALANCED DIET

6. BASAL METABOLISM
It is the minimum amount of
energy needed to regulate and
maintain the involuntary essential
life process, such as breathing,
circulation of the blood, cellular
activity, keeping muscles in good
tone and maintaining body
temperature.

7. BASAL METABOLISM
RATE (BMR)
It is defined as the number of
kilocalories expended by the
organism per square meter of
body surface per hour.
(kcal/m2/hour)
MEN: 1600-1800 kcal/day
WOMEN: 1200-1450 kcal/day

8. SPECIFIC DYNAMIC
ACTION (SDA) OF FOOD
It is the term used to describe
the expenditure of calories during
digestion and absorption of food.
FAT= 2%
CARBOHYDRATE= 6%
PROTEIN= 12%

9. RECOMMENDED DIETARY
ALLOWANCE (RDA)
These are set of values for level of
intake of the nutrients currently
considered essential and which meet
the physiological needs of nearly all
individuals.
The Food and Nutrition Board, since
1943. (revised every 5 year)

10. RDA for Women

11. RDA for Men

12. FOOD GROUP
GUIDES
The objective of national food guides has been
to translate dietary standards into simple and
reliable devices for the nutrition education of a
layman person.
FACTORS:
 Customary food patterns
Availability of food
Food economics
Nutritive value of food in a particular location.

13. The USDA daily
food guide divides
commonly eaten
foods into five
groups according
to their respective
nutritional
contributions
Vegetables
- Fruits
Fats,
sweets
and
alcohol
Bread-
Cereal
Meat,
Poultry,
Fish and
Beans
Milk-
Cheese

14. •It is a Pyramid shaped guide of healthy foods
divided into sections to show the recommended
intake for each food group.
•First dietary guidelines were published in 1894 by
Dr Wilbur Olin Atwater.
Commonly used tool for planning a healthful
diet.
FOOD GUIDE PYRAMID

15. Oranges,
Tomatoes,
Grapefruit
Potatoes
and other
Vegetables
and fruits
Milk and
milk
products
Meat,
poultry,
fish or
eggs
Bread,
flour and
cereals
Butter and
fortified
margarine
Green &
Yellow
Vegetables
BASIC SEVEN
First food guide proposed in 1943

16. BASIC
FOUR
Vegetables,
and Fruits
Meat Milk
Cereals
and Bread
BASIC FOUR
Basic seven upgraded in 1957 to the four
food group.

17. FIVE GROUP
GUIDE Fats, Sweet
and Alcohol
Cereals and
bread
Vegetables,
and fruits
Meat
Milk
Five
Group
GuideIn 1979, the USDA (United States Department of
Agriculture) recommended a five-food groups.

18. FOOD WHEEL
APPROACH
•Total diet approach included goals for both nutrient
adequacy and moderation.
•Five food groups and amounts formed the basis.

19. FOOD WHEELAPPROACH

20. •The pyramid shows a range of servings
for each food group.
•The number of servings that are right
for you depends on how many calories
you need, which in turn depends on your
age, sex, size, and activity level.
•Almost everyone should have at least
the lowest number of servings in the
ranges.

22. VEGETABLES (1-2 cups
every day)
MEAT & BEANS (2-5
oz everyday)
GRAINS (3-5 oz Every
day)
MILK GROUP (2 cups
every day)
FRUITS (1-1½ Cups
every day)
FOOD GUIDE PYRAMID FOR CHILDREN BETWEEN
2-5 YEARS OF AGE

23. MILK GROUP (2-3
cups every day)
VEGETABLES (2-2½
cups every day)
GRAINS (5-6 oz Every
day)
MEAT & BEANS (4-5½
oz everyday)
FRUITS (1½-2 Cups
every day)
FOOD GUIDE PYRAMID FOR CHILDREN BETWEEN
4-11 YEARS OF AGE

24. The following calorie level suggestions are based on
recommendations of the National Academy of
Sciences and on calorie intakes reported by people
in national food consumption surveys.
• Right for many sedentary women
and some older adults.
1600 calories
• Right for most children,
teenage girls, active women,
and many sedentary men.
Women who are pregnant or
breastfeeding may need
somewhat more.
2200 calories
• Right for teenage boys, many
active men, and some very
active women.
2800 calories

26. MY PLATE
The food guide pyramid were discontinued and a
new alternative program named MY PLATE was
initiated in June 2nd 2011.
•The plate is divided into four slightly different
sized quadrants, with fruits and vegetables taking
up half the space and grains and protein making up
the other half.
•The guideline also recommended portion control
while still enjoying food, as well as reduction in
sodium and sugar intake.

27. MY PLATE

28. DIETARY GOALS
The following dietary goals are recommended to
provide adequate nutrition
Increase the consumption of complex
carbohydrate and naturally occurring sugars from
about 28% to about 48%.
Reduce the consumption of refined and processed
sugars by about 45%.
Reduce overall fat consumption.
Reduce Cholesterol consumption to about
300mg/day.
Reduce saturated fat consumption.
Limit sodium intake by reducing salt to about
5g/day.

29. •Diet and nutrition for kids is a challenge.
Most children are bombarded with persuasive
and attractive advertising from a very young
age.
•Most foods advertised tend to be high in
sugar or salt and are often sponsored by
colorful cartoon characters.
•Children need to be given a choice and must
be allowed to eat little.
Diets and Kids

30. Children who are overweight should never go
on restrictive diets or even have foods
restricted.
Any approach should include the entire family
and result in improving the diet of the
parents as well as the children.
The program must address behavioral issues
as well as nutritional issues.
Weight Loss for Kids and
Teenagers

31. Stephen Mitchell, pediatric dentist at the
University of Alabama, Birmingham
Sweetened drinks can prevent the
development of strong teeth, which are
essential for chewing, speech development
and healthy smiles.
To prevent decay, Mitchell suggested
wiping the infant’s gums with a clean gauze
pad after each feeding.

32. A CHILD ON A DIET
• Putting a child on a diet is a tricky thing to do. It is
not just cruel, but could also affect the psychology of
the child to watch the rest of the family enjoying the
food that the child is asked to avoid.
•Instead, opt for making healthy meals for the whole
family. The best approach to helping a child is to lead
by example. Making healthy choices for the whole
family, rather than setting out a different meal and
exercise routine for the child is the best approach.
•Outdoor sports or activities that the whole family can
enjoy. Avoiding snacking or having meals in front of the
Television. This way the child will not feel singled out
and in the bargain, the whole family will be on the path
to good health.

33. Dental
Erosion
related to
Diet

34. Diet and Dental Erosion
The clinical term Dental Erosion is
used to describe the physical
results of a pathologic, chronic,
and localized loss of dental hard
tissue that is chemically etched
away from the tooth surface by
acid and/or chelation without
bacterial involvement.

36. The acids responsible for
erosion are not the products
of the oral flora; but
dietary, occupational, or
intrinsic sources.

37. Mild erosion may be
symptomless, but the first
sign of erosion may be
sensitivity to hot, cold or
sweet foods.
The tooth may become
increasingly painful as the
pulp at the centre is
affected, and gradually,
as the enamel wears away,
the teeth may become
shorter and darker.

38. Dental Erosion

39. Diet and dental erosion: what
acids are involved ?
• Strong acids - pH <
4.5 (regurgitated
stomach acid)
• Citric acid -pH 2.5 -
3.5 (lemon juice)

40. Diet and dental erosion
Severe erosion requires frequent
short contacts or less frequent
prolonged contacts of erosive
substances (enhanced if there is
lowered buffering capacity).

41. • Fruit juices
• Beer
• Wine
• Sports drink
• Carbonated drinks
Extrinsic
Acid
• Gastric Acid
Intrinsic
Acid
ACID SOURCES

43. Other causes of Dental
Erosion
People with diseases such
as Anorexia Nervosa,Bulimia
and Gastroesophageal reflux
disease (GERD) often suffer from
Dental Erosion.

44. References
Purnita Goyel (2013)
“Comparative evaluation of erosive potential of
different beverages on enamel and tooth coloured
restorative materials: An in vitro study”
It was concluded that that erosion of enamel was
significantly higher than tooth- colored restorative
materials. The erosive potential of orange juice was
highest followed by tomato soup and apple juice.
Goyel P, Singh MG, Bansal R. Comparative evaluation of erosive potential of
different beverages on enamel and tooth colored restorative materials: An in
vitro study . Journal of Pediatric Dentistry;2013:1:58-62

45. References
Deshpande (2004)
“Dental erosion in children: An increasing clinical
problem”
It was concluded that out of 100 children examined,
percentage of children with dental erosion for 5
years age group was found to be 28.57% while for
the age group of 6 years 30.70%. The increase of
higher percentage that is 30.70% was seen due to
the exposure of carbonated drinks or soft drinks.
Despande S, Hugar S M. Dental erosion in children: An increasing clinical problem.
Journal of Indian Society of Pediatric and Preventive Dentistry;2004:22(3):118-127

46. References
Thomas (1957)
“Further observations on the influence of citrus fruit
juices on human teeth. ”
showed that dental students who consumed
either grapefruit juice, orange juice or cola
daily for 6 weeks had signs of erosion on their
labial incisors and that this was greatest with
grapefruit juice.
Thomas AK. Further observations on the influence of citrus fruit juices on human
teeth. New York State Dental Journal 1957; 23: 424–30.

47. References
Stabholz (1983)
“Tooth enamel dissolution from erosion or
etching and subsequent caries development.”
showed that the exfoliated deciduous teeth of
children who had received orange juice at
school daily for 10–18 months and found that
the teeth showed slight demineralisation.
Stabholz A, Raisten J, Markitziu A. Tooth enamel dissolution from erosion or etching
and subsequent caries development. Journal of Periodontology 1983; 7: 100–8.

48. References
Jarvinen (1991)
“Risk factors in dental erosion. ”
in a case–control study, found that the
dietary practices associated with erosion were
consumption of citrus fruits twice or more per
day, consumption of soft drinks once per day
and consumption of vinegar or sports drinks
more than once a week.
Jarvinen VK, Rytomaa I, Heinonen OP. Risk factors in dental erosion. Journal of
Dental Research.1991; 70: 942–7.

49. Dental erosion and its
Management
In the Initial Stage of erosive
lesions only the enamel surface is
involved and restoration may be
inserted because of aesthetic needs
and or to prevent further
progression.

50. Dental erosion and its
Management
In Advanced case dentin becomes
exposed, restorative materials like
glass-ionomer and composite resin
should be used for re-establishing
tooth structure, function and
esthetics, as well as for controlling
Hypersensitivity.

51. Dental
erosion and
its
Management

52. Erosion appears to be an increasing
problem in industrialised countries and is
related to extrinsic and intrinsic acids.
Increases levels of erosion observed in
industrialised Countries are thought to be
due to increased consumption of acidic
beverages (i.e. soft drinks and fruit
juices).
Fruit juices are more erosive than whole
fruits and consumption of the former has
increased markedly over recent years in
industrialised countries.

53. In order to reduce the prevalence of
erosion the frequency of acidic beverages
needs to be reduced and/or the
resistance to erosion needs to be
increased.
Factors such as salivary flow, fluoride,
calcium and phosphate may protect against
erosion although there is no consensus as
to how effective these factors are in
prevention.

54. Knowledge about Nutrition,
Dietary Guidelines, Food Guides,
role of diet in dental caries
/erosion, counselling and
motivation techniques is thus
important in the prevention
/management of dental caries
and erosion and other oral
conditions.
CONCLUSION

55. Diet is related to general
health as well as oral health.
Dentists need to understand
the impact of nutrition on oral
health to provide patients with
appropriate advice.

56. References:
•Ten Cate JM, Imfeld T. Dental erosion, summary. Eur J Oral
Sci1996;104:241-4.
•Attin T, Wegehaupt F, Gries D, Wiegand A. The potential of
deciduous and permanent bovine enamel as substitute for
deciduous and permanent human enamel: Erosion- abrasion
experiments. J Dent 2007;35:773-7.
• Sonju Clasen AB, Ruyter IE. Quantitative determination of
type A and type B carbonate in human deciduous and
permanent enamel by means of Fourier transform infrared
spectrometry. Adv Dent es.1997;11:523-7.
•Babu GK, Rai K, Hedge AH. Pediatric liquid medicaments-
Do they erode the teeth surface? An in vitro study: Part I. J Clin
Pediatr Dent.2008;32:189-93.
•West NX, Maxwell A, Hughes JA, Parker DM, Newcombe
RG, Addy M. Method to measure clinical erosion: The effect of
orange juice consumption on erosion of enamel. J Dent
1998;26:329-35.

57. References:
•Goyel P, Singh MG, Bansal R. Comparative evaluation of
erosive potential of different beverages on enamel and tooth
colored restorative materials: An in vitro study . Journal of
Pediatric Dentistry;2013:1:58-62
•Attin T, Wegehaupt F, Gries D, Wiegand A. The potential of
deciduous and permanent bovine enamel as substitute for
deciduous and permanent human enamel: Erosion- abrasion
experiments. J Dent 2007;35:773-7.
• Sonju Clasen AB, Ruyter IE. Quantitative determination of
type A and type B carbonate in human deciduous and
permanent enamel by means of Fourier transform infrared
spectrometry. Adv Dent es.1997;11:523-7.
•Babu GK, Rai K, Hedge AH. Pediatric liquid medicaments-
Do they erode the teeth surface? An in vitro study: Part I. J Clin
Pediatr Dent.2008;32:189-93.