This document discusses the role of diet and nutrition in dental caries. It provides information on balanced diets, carbohydrates like sucrose, and dietary factors that can influence the risk of dental caries. The summary discusses diet counseling for patients, which involves gathering information from the patient, evaluating their dietary habits, developing an individualized plan to reduce cariogenic foods and maintain oral health, regularly following up to monitor progress and provide support.

1. Role of diet and nutrition in dental caries

2. Balanced diet
Any substance
which
when taken into
the organism
may be used
either to supply
energy or to
build tissue.
Diet
Diet is referred to
as "food and
drink
regularly
consumed.”
Diet refers to the
pattern of food
intake
Food
Diet which contains a
variety of foods in
such quantities and
proportions that the
need for energy is
adequately met for
maintaining health
,vitality and general
well being

4. Nutrition
 The process of nourishing or
being nourished, especially the
process by which a living
organism assimilates food and
uses it for growth and for
replacement of tissues.
 The science or study that deals
with food and nourishment,
especially in humans.
Nutrients
 Substances in food that are
essential for energy ,growth and
normal functioning of the body
and maintenance of life.
1) Macronutrients :-
carbohydrates, fats &
proteins
2) Micronutrients :-
minerals and vitamins

5. Nutritional Status & Dental Caries
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
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

6. Systemic effects
Development of teeth
Quality & quantity of saliva
Improved host resistance
Improved function

7. Local effects
•Influencing metabolism of
oral flora
•Modifying salivary flow rates
•Quality of saliva

8. Carbohydrates
Monosaccharides
eg. Glucose, fructose
Oligosaccharides
eg. Sucrose, lactose
Polysaccharides
eg. Starch, glycogen

9. Carbohydrates and caries
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

10. Abilities of natural and refined carbohydrates to cause
dental caries
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11. Sucrose (cane sugar)
• Disaccharide
(Glucose+ Fructose)
•Constituent of cane sugar, beet
sugar & pineapple
•Most commonly used table
sugar supplying calories

12. Sucrose “arch-criminal of dental caries”
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

13. STARCH
COOKED STARCHY FOOD WHEN COMBINED WITH REFINED SUGARS
(DOUGH NUT , PASTRY, POTATO CHIPS) RESULTS IN
PLAQUE FORMATION, DENTAL CARIES, PERIODONTAL DISEASE


14. Vitamins
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


15. Fruits
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

16. Breastfeeding
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17. Minerals
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

18. Foods That Cause the pH to Fall Below 5.5
 Apple drink
 Apricots, dried
 Bananas
 Beans, baked
 Beans, green canned White bread
 Whole wheat bread
 Caramels
 Chocolate milk
 Cola
 Crackers, Cream cheese
 Doughnuts Gelatin-flavored dessert

19. Noncariogenic sucrose substitutes
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20. 
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21. Sugar substitutes
CALORIC / NUTRITIVE
Can be metabolized by body
to yield energy
Add bulk to food
Sugar
alcolhols
Glycitols
polyols
NON-CALORIC /
SWEETENERS
Aspartame
Cyclamate
Saccharine
acesulfame

22. Important factors in caries determination
Constituents
Physical
properties
of food
Natural
versus
Processed
food
Acidity of
foods

23. Food constituents
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24. Physical properties of food
Others
Moisture Fat content
Geometric properties
Particle size Shape
Mechanical properties
Hardness, cohesiveness Viscosity, adhesiveness

25. Natural versus processed food
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26. Acidity of foods
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27. DIET COUNSELING
L
O
V
E
L
Y
T
H
I
N
G
S
You like to
have!!!!!!
BUT, through these you send me my
enemies….
THE GERMS
Ha!ha!ha!
Ha!ha!ha!
These germs destroy me!!!
Ah!! Help me &
Please help me!!

28. IT IS THE ACT OF PROVIDING ADVISE AND
GUIDANCE TO A PATIENT OR THE PATIENTS FAMILY
REGARDING THE TYPE OF FOOD THAT SHOULD BE
TAKEN AND ITS RELATION TO BOTH HEALTH AND
DISEASE
Diet counseling

29.  To modify dietary habits, particularly ingestion of
sucrose containing foods, in forms and amounts that
promote caries
 To correct dietary imbalances that could interfere with
the patient’s general health and well being

30. AAPD (2005) Recommends
 Breast feeding of infants to ensure best possible
health , developmental and psychosocial outcomes
 Educating people about association between
frequent consumption of carbohydrates and caries
 Educating people about other health risks
associated with excess consumption of
carbohydrates , fats and sodium

31. PATIENT SELECTION
 Patient should have a positive attitude and be willing
and to make long- term efforts towards improvement
of oral status through dietary means.
 Should have a demonstrable
need for dietary improvement.

32. GUIDELINES FOR COUNSELING
Personal data Likes and dislikes
Cause of problem Suggest diet diary
GATHERING
INFORMATION

33. STEPS OF A DIET COUNSELING PROGRAMME
1) First appointment
- Identification of high-risk patients.
- Maintaining the diet diary
2) Second appointment
- Evaluation of the diet diary
- Develop an action plan
- Well balanced diet
- Use of Nutritive sugar
substitutes
3) Third appointment
- Evaluation of the progress

34. DIET DIARY
 Record every food item consumed solid or liquid during 6
consecutive days
 Record food consumed during mealtimes, between meals.
 Use appropriate household measures to measure the
amount of food.
 The kind of food and how it was prepared.
 Addition to the food in cooking or at table

35. Systemic and environmental factors
Medical history
Personal and social history
Frequency of sugary foods
Amount of sugary foods
Nutritional adequacy of diet
EVALUATE AND INTERPRET INFORMATION

36. DEVELOP AND IMPLEMENT A TREATMENT PLAN
Increase intake of protective and detergent foods – fruits, vegetables, cheese, etc
Nutritionally balanced diet
Prescribed diet should vary from normal diet pattern as little as possible
Avoid patient dislikes
Gradually eliminate sugary foods
Gradual, qualitative changes in diet

37. ACTIVE PARTICIPATION OF PATIENT
Patient encouraged to involve himself in diet
monitoring and suggest changes in menu
REGULAR FOLLOW – UP
To
monitor
progress
Make
changes
To clarify
doubts
To motivate
and
encourage

38. Thank You