Nizel, Abraham E.
Nutrition in clinical dentistry /
Abraham E. Nizel, Athena S. Papas.
- 3rd edition
- Philadelphia : Saunders, 1989.
- ix, 465 p. : ill. ; 23 cm.
Includes bibliographies and index.
Contents
1. Energy values of foods and nutrients; obesity; rules for achieving desirable weight
2. Carbohydrates in nutrition; sweetness; diabetes mellitus; lactose intolerance
3. The role of carbohydrates in the production of dental caries
4. Lipid nutrition in health and disease
5. Protein nutrition; its role in infection
6. Water and electrolytes; hypertension
7. The B complex vitamins
8. Vitamin C (Ascorbic acid)
9. The fat-soluble vitamins: A, D. E, and K
10. The macrominerals calcium, phosphorous and magnessium: Their role in the health of body and especially the oral cavity
11. Flourides and their role in dental caries prevention
12.Trace minerals other than fluorides
13. Food composition, preparation, processing, preservation, fabrication, and labeling
14. Recommended dietary allowances; food groups; dietary goals
15. Health foods, additives, food facts and fallacies, megavitamin therapy, and vegetarianism
16. Nutritional management of diet-related problems of the oral mucosa and tooth enamel
17. Dietary counseling for the prevention and management of periodontal disease
18. The role of nutrition in prevention and management of periodontal disease
19. Effects of diet and nutrition on the health of the elderly, especially dental-oral health and nutrient-drug interactions
20. How to deliver and market a preventive dentistry service, including counseling
0721624235
Nutrition and dental health.
Dentistry.
Nutrition.
QU 140 N735n 1989