2021-2022 Catalog and Student Handbook 
    
    Sep 24, 2022  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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DA 115B - Dental Health Education


Credits: 1
Description
Principles of preventive dentistry to include: nutritional physiology, essentials and counseling effect of nutrition on dental health; epidemiology, etiology and prevention of dental disease; design and management of a plaque control program and additional preventive measures, i.e., fluoride and sealant utilization.

Student Learning Outcomes
  1. Explain the goal of preventive dentistry.
  2. Describe the components of a preventive dental program.
  3. Identify the etiology of dental plaque.
  4. Discuss demineralization and remineralization.
  5. Explain why dental care is important for pregnant women.
  6. Describe the method used to clean a baby’s mouth and when children should first visit the dentist.
  7. Identify sources of systemic and topical fluoride.
  8. Discuss the purpose of a fluoride assessment.
  9. Discuss safe and toxic levels of fluoride.
  10. Demonstrate applied psychology to ensue effective communication with patients when explaining the benefits of preventive benefits.
  11. Compare and contrast toothbrushing techniques.
  12. Explain the function of the various types of toothbrushing techniques and other dental aids.
  13. Discuss the use of disclosing agents.
  14. Explain the relationship between frequency and quantity of cariogenic foods in causing tooth decay.
  15. Explain the process of cleaning removable prosthetics.
  16. Describe the difference between vitamins and minerals.
  17. Describe the role of carbohydrates in daily diet.
  18. Describe three types of protein.
  19. Describe oral manifestations of nutritional deficiencies (bulimia, anorexia).
  20. Define empty calories in terms of food and how it affects our nutrition.
  21. Know dietary guidelines for Americans.
  22. List the six areas of My Pyramid and its role in evaluating dietary intake.
  23. Explain how to interpret food labels.
  24. Demonstrate competence in dietary evaluation and assessment.
  25. Discuss nutritional needs for different age groups.
  26. Explain how to interpret food labels.

Prerequisite: Admission to the Dental Assisting Program
Corequisite: DA 108B  and DA 118B  and DA 124B  



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