The Science of Nutrition and its Application in Clinical Dentistry

By: Material type: TextTextPublication details: London : W. B. Saunders Company, 1966Edition: 2a. edDescription: xiii; 476 p. : il. bynSubject(s):
Contents:
SECTION ONE -- THE NUTRIENTS AND THEIR ORAL RELEVANCE -- CHAPTER ONE -- The Science of Nutrition, a Discipline in Oral Biology and a Parameter in Preventive Dentistry -- CHAPTER Two -- Highlights in the History of the Science of Nutrition -- CHAPTER THREE -- Calories and Energy Metabolism -- CHAPTER FOUR -- Carbohydrates in Nutrition -- .CHAPTER FIVE -- Fats in Nutrition -- CHAPTER SIX -- Proteins in Nutrition -- CHAPTER SEVEN -- Water and Electrolyte Balance -- CHAPTER FIGHT -- Macro Minerals: Calcium, Phosphorus, Magnesium, and Calcification -- CHAPTER NINE -- Iron and Micro Elements -- CHAPTER TEN -- The Metabolism and Safety of Fluorides -- CHAPTER ELEVEN -- Fat Soluble Vitamins -- CHAPTER TWELVE -- The B Vitamins -- CHAPTER THIRTEEN -- Ascorbic Acid (Vitamin C) and Its Role in Wound Healing and Collagen Formation -- SECTION TWO -- FOOD -- CHAPTER FOURTEEN -- Standards of Dietary Adequacy in Terms of Nutrients and Foods -- CHAPTER FIFTEEN -- Food Patterns for Different Age Groups and Physiological States -- CHAPTER SIXTEEN -- Effects of Processing on the Nutritional Values of Foods. -- CHAPTER SEVENTEEN -- Physiological Factors in Food Selection -- CHAPTER EIGHTEEN -- Food Habits and Faddism -- SECTION THREE -- CLINICAL NUTRITION -- CHAPTER NINETEEN -- The Clinical Evaluation of Nutritional Status -- CHAPTER TWENTY -- Nutritional Status and Infection -- CHAPTER TWENTY-ONE -- Clinical Implications of Obesity, Coronary Heart Disease and Secondary Malnutrition -- CHAPTER TWENTY-TWO. -- Hereditary Molecular Diseases (Inborn Errors of Metabolism) -- SECTION FOUR -- ORAL BIOLOGY AND NUTRITION -- CHAPTER TWENTY-THREE -- The Chemical Composition of Bones. Teeth, Calculus, Saliva and the Periodontium of the Human -- CHAPTER TWENTY-FOUR -- Oral Physiological Factors Concerned with Ingestion of Food -- CHAPTER TWENTY-FIVE -- Influence of Nutrition on the Ecology and Cariogenicity of the Oral Microflora -- CHAPTER TWENTY-SIX -- The Cariogenicity of Different Foodstuffs -- CHAPTER TWENTY-SEVEN -- Fluoride and Caries Control-Mechanism of Action -- SECTION FIVE -- APPLIED NUTRITION IN DENTAL PRACTICE -- CHAPTER TWENTY-EIGHT -- Interviewing and Counseling the Patient on Normal Diet and Meal Planning -- CHAPTER TWENTY-NINE -- A Step-by-Step Technique for the Dietary -- CHAPTER THIRTY -- The Rational Use of Vitamins in Clinical Practice -- CHAPTER THIRTY-ONE -- Nutritional Requirements of the Surgical Patient -- CHAPTER THIRTY-TWO -- Nutritional Management of Patients with Acute Oral Infection or Oral Surgical Problems -- CHAPTER THIRTY-THREE -- The Role of Diet and Nutrition in the Management of Gingival and Periodontal Disease -- CHAPTER THIRTY-FOUR -- Food and Nutrition for the New Denture Wearer, Particularly the Geriatric Patient -- APPENDIX I -- Nutritive Values of Foods in Household Units. -- APPENDIX II -- Foods and Mixed Dishes Classified According to Food Group and Amounts Commonly Considered as One Serving. -- APPENDIX III -- Some Representative Vitamin Preparations from a Few Different Drug Houses -- APPENDIX IV -- Equivalent Weights and Measures -- APPENDIX V -- Average Height and Weight Tables for Children -- APPENDIX VI -- Desirable Weights for Men and Women -- APPENDIX VII -- Standards of Identity for Vitamin and Mineral Supplements as Suggested by the Food and Drug Administration in 1966 -- APPENDIX VIII -- Food and Drug Administration 1966 Regulations Applying to Foods -- INDEX
Star ratings
    Average rating: 0.0 (0 votes)

SECTION ONE -- THE NUTRIENTS AND THEIR ORAL RELEVANCE -- CHAPTER ONE -- The Science of Nutrition, a Discipline in Oral Biology and a Parameter in Preventive Dentistry -- CHAPTER Two -- Highlights in the History of the Science of Nutrition -- CHAPTER THREE -- Calories and Energy Metabolism -- CHAPTER FOUR -- Carbohydrates in Nutrition -- .CHAPTER FIVE -- Fats in Nutrition -- CHAPTER SIX -- Proteins in Nutrition -- CHAPTER SEVEN -- Water and Electrolyte Balance -- CHAPTER FIGHT -- Macro Minerals: Calcium, Phosphorus, Magnesium, and Calcification -- CHAPTER NINE -- Iron and Micro Elements -- CHAPTER TEN -- The Metabolism and Safety of Fluorides -- CHAPTER ELEVEN -- Fat Soluble Vitamins -- CHAPTER TWELVE -- The B Vitamins -- CHAPTER THIRTEEN -- Ascorbic Acid (Vitamin C) and Its Role in Wound Healing and Collagen Formation -- SECTION TWO -- FOOD -- CHAPTER FOURTEEN -- Standards of Dietary Adequacy in Terms of Nutrients and Foods -- CHAPTER FIFTEEN -- Food Patterns for Different Age Groups and Physiological States -- CHAPTER SIXTEEN -- Effects of Processing on the Nutritional Values of Foods. -- CHAPTER SEVENTEEN -- Physiological Factors in Food Selection -- CHAPTER EIGHTEEN -- Food Habits and Faddism -- SECTION THREE -- CLINICAL NUTRITION -- CHAPTER NINETEEN -- The Clinical Evaluation of Nutritional Status -- CHAPTER TWENTY -- Nutritional Status and Infection -- CHAPTER TWENTY-ONE -- Clinical Implications of Obesity, Coronary Heart Disease and Secondary Malnutrition -- CHAPTER TWENTY-TWO. -- Hereditary Molecular Diseases (Inborn Errors of Metabolism) -- SECTION FOUR -- ORAL BIOLOGY AND NUTRITION -- CHAPTER TWENTY-THREE -- The Chemical Composition of Bones. Teeth, Calculus, Saliva and the Periodontium of the Human -- CHAPTER TWENTY-FOUR -- Oral Physiological Factors Concerned with Ingestion of Food -- CHAPTER TWENTY-FIVE -- Influence of Nutrition on the Ecology and Cariogenicity of the Oral Microflora -- CHAPTER TWENTY-SIX -- The Cariogenicity of Different Foodstuffs -- CHAPTER TWENTY-SEVEN -- Fluoride and Caries Control-Mechanism of Action -- SECTION FIVE -- APPLIED NUTRITION IN DENTAL PRACTICE -- CHAPTER TWENTY-EIGHT -- Interviewing and Counseling the Patient on Normal Diet and Meal Planning -- CHAPTER TWENTY-NINE -- A Step-by-Step Technique for the Dietary -- CHAPTER THIRTY -- The Rational Use of Vitamins in Clinical Practice -- CHAPTER THIRTY-ONE -- Nutritional Requirements of the Surgical Patient -- CHAPTER THIRTY-TWO -- Nutritional Management of Patients with Acute Oral Infection or Oral Surgical Problems -- CHAPTER THIRTY-THREE -- The Role of Diet and Nutrition in the Management of Gingival and Periodontal Disease -- CHAPTER THIRTY-FOUR -- Food and Nutrition for the New Denture Wearer, Particularly the Geriatric Patient -- APPENDIX I -- Nutritive Values of Foods in Household Units. -- APPENDIX II -- Foods and Mixed Dishes Classified According to Food Group and Amounts Commonly Considered as One Serving. -- APPENDIX III -- Some Representative Vitamin Preparations from a Few Different Drug Houses -- APPENDIX IV -- Equivalent Weights and Measures -- APPENDIX V -- Average Height and Weight Tables for Children -- APPENDIX VI -- Desirable Weights for Men and Women -- APPENDIX VII -- Standards of Identity for Vitamin and Mineral Supplements as Suggested by the Food and Drug Administration in 1966 -- APPENDIX VIII -- Food and Drug Administration 1966 Regulations Applying to Foods -- INDEX