nutrition symposium / orthodontic courses by indian dental academy
TRANSCRIPT
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INDIAN DENTAL ACADEMY
Leader in continuing dental education www.indiandentalacademy.com
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NUTRITION AND ORAL HEALTH
PresentersDr. Prathima Sreenivasan
Dr. Giridhar Naidu S
Under the able guidance of Prof Dr. Gopakumar R
Dept. Oral Medicine & Maxillofacial RadiologyA.B.Shetty Memorial Institute Of Dental Sciences
Deralakatte, Mangalore
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Om Bramhmarpanam bramha havi
Bramhagna bramhanahutam
Bramhaiva tena gantavyam
Bramha karma samadhinaa
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YOU ARE WHAT YOU
EAT !
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Food:Food is what is taken to supply the necessary
nutritive elements.Diet:
Diet is a prescribed course of eating and drinking in which the amount of food as well as the times at which it has to be taken are regulated by the physician for therapeutic uses.
Nutrient:It is a constituent of food or a diet that must be
supplied in suitable amounts.
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Nutrition:It is the science of foods, the nutrients and
other substances therein; their action,interaction and balance in relationship to health and disease.,the process by which the organism ingests, digests, absorbs, transports and utilizes.
Malnutrition:Impairment of health resulting from a
deficiency excess or imbalance of nutrients.
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NUTRIENTS
MACRONUTRIENTS MICRONUTRIENTS
CarbohydratesFats
ProteinsWater
Dietary Fibers
Minerals(Micro &Macro)
Vitamins
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PROTEINSStructureCatalystsRegulationTransportationClotting of bloodAntibodiesContractile proteinsOsmotic balanceChemical messengers
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CARBOHYDRATESEnergy sourceRegulate protein metabolismDerivatives like glucoronic acid
glycerol & glycogenPentose sugars form nucleic acids
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LIPIDSEnergy sourceCell membrane constituentBiologic metabolitesGlycolipids and lipoproteinsPrecursors of cholesterol,steroids, hormones, Flavor and satiety
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Protein Calorie MalnutritionGrowth phase (Rat experiments)
Shaw & Griffith - smaller molars, delayed eruptionDi Orio – Increased caries susceptibilityMenaker & Navia – Atrophy of salivary glandsNakamoto & Muller – Retarded mandibular development
Post growth phase (Primate experiments)Decreased amylase, sIgAAtrophy of human parotidNecrotizing Ulcerative GingivitisDelayed wound healingCytologic defects www.indiandentalacademy.com
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VITAMINS (Vital Amine)
Vitamin A Cellular differentiation, integrity,growth, antikeratinizing, vision
Xerostomia, EnamelHypoplasia, Tooth eruption,cancer
Vitamin D Calcium & Phosphorous metabolism
Cementum & dentin
Vitamin E Antioxidant
Vitamin K Clotting factors Bleeding in surgery
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VITAMINS
Vitamin C Collagen synthesis, adrenal cortical hormones
Scurvy,Enamel & dentin defects
Vitamin B complex
Coenzyme in many biological reactions, DNA synthesis
Glossitis, angular cheilitis, RAS, Ulceration, Infection, keratinocyte maturation
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MINERALSCalcium Bone, tooth formation
, blood clotting, muscle, nerve.
Bone density,hypoplasia
Phosphorous Bone tooth formation rare
Iron Hemoglobin Anemia glossitis, chelitis
Zinc Wound healing, Taste, smell,wound healing,
Fluorine Bone, tooth formation Susceptibility to dental caries
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MINERALS
Copper Antioxidant, iron absorption
anemia
Selenium antioxidant Predisposition Cardiac disease
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DIETARY FIBERSThey are complex polysaccharidesComponents cellulose, lignin & non cellulosic polysaccharidesPhysical PropertiesWater bindingBile acid bindingCation bindingSourcesCereals & millets, Gums, fenugreek, pulses, fruits vegetables
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Physiologic effectsIncrease fecal bulkDecreases nutrient digestion and absorptionReduce glycemic responseHypocholestrolemic effect
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WATER
Constitutes 50-60% of body weightUniversal solvent/ medium for all metabolic reactionTemperature regulationDissociates into H & OH Lubrication between cells
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NUTRITIONAL VALUEEnergy requirement:
The level of energy intake in relation to expenditure which is most likely to prolong active life.
Energy for basal metabolism Energy for physical activityEnergy expended during digestion and absorption of
nutrients
Basal Metabolism:Minimum amount of energy needed to regulate and
maintain the involuntary essential processes.
BMR:Number of kilocalories expended by the organism per hour
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SDA:Specific dynamic action is the
expenditure of calories during the digestion and absorption of food.
Calories:Quantity of energy required to raise the
temperature of 1kg of water by 1 Cwww.indiandentalacademy.com
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Recommended Daily Allowance
Carbohydrate 50-70%
Protein 1gm/kg/day
Fat 20%Vitamin A
Beta carotene 750mcg
3000mcgVitamin D 2.5mcg
5 mcgVitamin E 10mgVitamin K 45mcgVitamin C 40mcgThiamine 0.5mg/1000 Cwww.indiandentalacademy.com
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Recommended Daily AllowanceRiboflavin 0.6mg/1000 kcalNaicin 6.6mg/1000 kcalPyridoxine 2mgPantothenic acid 10mgFolate 100mcgCyanacobolamine 1mcgIron 0.9mg
2.8mgIodine 150mcgCalcium 400-500mgFluorine 0.5 – 0.8mg/ltZinc 15mgwww.indiandentalacademy.com
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BALANCED DIETA balanced diet is one which includes all the
essential food groups and allows the body to function at an optimal level free from disease and malaise.
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A balanced diet constitutes the following
- Protein 15 %
Carbohydrates 60%
Fats 25-30%
Dietary Fiber
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FOOD PYRAMID
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NORMAL INDIAN DIETCereals: Rice, wheat
Millets Jowar, bajra, ragi
Animal Foods Eggs, milk , fish , meat
Vegetables and pulses
Roots and tubers, green leaves
Fruits Banana, mango, musambi, grapes, apples, oranges, dates
Beverages Coffee,tea,cocoa,alcohol
Fats and oils Butter, ghee, dalda
Condiments Cardamom, garlic, chilies, turmeric pepperwww.indiandentalacademy.com
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ASSESSMENT OF NUTRITIONAL STATUS
HistoryAnthropometryClinical examinationBiochemical evaluationAssessment of dietary intakeVital and health statisticsEcological studies
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Excess nutrition
Normal nutrition
Primary DEFICIENCY Secondary
Tissue Depletion
Biochemical Lesion
Clinical Signswww.indiandentalacademy.com
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HISTORYWeight changeImmunologic disordersTMJ painXerostomiaSteroid therapyHead and neck cancerOsteoporosisHerbal medication – eichinacea, ephedra
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ANTHROPOMETRICWeightHeight and lengthSkin fold measurementsOther body measurementsBMI and Dentate statusBody Mass Index : body weight in kg
height in mts< 21 natural teeth - obese< 11 natural teeth – underweight
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DIETARY SUPPLEMENTSDietary supplement Act,1994
• Products intended to supplement the diet• contains a vitamin,mineral,amino acid or other
botanicals.• Does not represent conventional food.• Ingested in the form of capsule, powder,softgel etc
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FOOD FORTIFICATION
Fortification is a public health measure aimed at reinforcing dietary intake of nutrients with additional supplies to prevent or control nutritional disorders in a given area.
Example• fortification of salt with iodine.• fortification of wheat with vitamins.
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Supplement Oral use Forms
Caffeine Ergogenic aid Beverage
Capsaicin Pain relief for tooth ache and
trigeminal neuralgia
Chillies, topical ointments
Garlic Treatment and prevention of
oral candidiasis
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Supplement Oral use Forms
Green tea Decreases risk of dental caries,
cancer prevention
Beverage
Lysine Prevents recurrence of
aphthous ulcers, herpes labialis
Tablets, Topical applications
Vitamin C Integrity of gingiva,
improved healing
Citrus fruits, tablets
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ANTOXIDANTS IN VEGETABLES & FRUITSIndolesCaroteneLycopene
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Reactive species Antioxidant
Singlet oxygen Vit A, E , beta carotene
Superoxide free radical Vit E, Beta carotene
Peroxyl free radical Vit E, C.
Hydrogen peroxide Catalase, Glutathione peroxidase
Lipid peroxides Glutathione peroxidasewww.indiandentalacademy.com
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Free radical Chain reaction
PUFA-OO PUFA-OOH
TOCOH TOCOPUFA-H
Vit Cox Vit cred PUFA-OOH GS-SG GSH H2O2 GSH
Superoxide catalase Dismutase
H2O GS-SGSuperoxide PUFA-OHwww.indiandentalacademy.com
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DISEASE AND NUTRITIONAnemiaDiabetes MellitusCardiac DiseaseCancer Liver diseaseRenal DiseaseAIDSAcid Peptic Disease
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NUTRITION IN ANEMIASupplements
IronVitamin B complexProtein, red meatVitamin C
Avoid:High fat Spicy food
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OBESITYOverweight:
10- 20 % above desired weightObese :
Excessive amount of adiposeHypercellularHypertrophied
Risk for Cardiac DiseasesDiabetes Melitus
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NUTRITION IN DIABETES MELLITUS
Risk factorsHigh cholesterolSedentary life style
SupplementsRegular meal patternProteinAdequate carbohydrateFibers
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NUTRITION IN CARDIAC DISEASERisk factors:
High salt intakeLow potassium, calcium, High cholesterolAlcohol
SupplementOmega 3 FASoybeansFruits and VegetablesDietary fiber
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DIETARY MODIFICATIONS
DASH – Dietary Approaches to Stop HypertensionControl diet- reduced fruits and vegetablesFruit and vegetable dietCombination dietBP- 11.4/5.5mm of Hg
Cholesterol loweringHydrogenated oils, sugar- reduceFish, soluble fiber - increase
Sodium Controlled – 2gms/daywww.indiandentalacademy.com
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NUTRITION IN CANCERRisk Factors:
AlcoholFatPickled & smoked foodArsenical, lead, cadmiumAdditives like saccharin, flavonoids
SupplementFruits and vegetableDietary FiberWaterVit E and seleniumPhytoestrogen
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NUTRITION IN RENAL DISEASERisk factors
High proteinHigh sodiumExcess fluid intakeHigh cholesterol
SupplementsKilocalories – carbohydratesPotassium, calcium, phosphorousVitamins
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NUTRITION IN LIVER DISEASERisk factors
High proteinHigh fatAlcohol
SupplementsAdequate proteinReduced fatHigher carbohydrateMicronutrients
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NUTRITION IN AIDS
CachexiaHormonal imbalanceImmunologic changes
SupplementsHigh calorie dietFrequent mealsVitamins and minerals
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NUTRITION IN ACID PEPTIC DISEASE
Risk factorsHigh food quantityMilkSeasoningsCoffeeCitric acid fruitsAlcohol
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Thank you all !www.indiandentalacademy.com